Abstract This study aimed to determine how sample temperatures affect sensory attributes of and emotional responses to tomato soup samples. Six professionally-trained panelists evaluated two tomato soup products randomly served at four temperatures: 25, 40, 55, and 70 °C, and rated intensities of 29 attributes. Trained panelists found that five attributes changed with sample temperature of tomato soup. A total of 103 consumers also evaluated the same tomato soup products served at four temperatures using check-all-that-apply (CATA) ballots related to sensory attributes and emotional responses. The 27 emotional and 20 sensory attributes differed significantly among samples of two product types served at four temperatures. A principal component analysis showed that variation in sensory attributes could better be explained by product type rather than sample temperature, while emotional-response variation was attributed more to sample temperature than to product type. Sensory and emotional drivers of liking were also found to differ with sample temperature. Another study in which 66 consumers characterized sensory and emotional attributes of purified water at the four temperatures was conducted. Consumer emotional responses to water samples changed with sample temperature, while sensory perception varied only minimally. In conclusion, our findings provide empirical evidence that sample temperature significantly influences both emotional responses and sensory attributes, and temperature effects vary with the type of food.

中文翻译：

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样品温度可以调节番茄汤样品的情绪反应和感官属性

摘要 本研究旨在确定样品温度如何影响番茄汤样品的感官属性和情绪反应。六名经过专业培训的小组成员评估了在四个温度下随机供应的两种番茄汤产品：25、40、55 和 70 °C，并评定了 29 个属性的强度。训练有素的小组成员发现五个属性随番茄汤的样品温度而变化。共有 103 名消费者还使用与感官属性和情绪反应相关的全选 (CATA) 投票来评估在四种温度下供应的相同番茄汤产品。在四种温度下供应的两种产品类型的样本之间，27 种情感属性和 20 种感官属性存在显着差异。主成分分析表明，感官属性的变化可以更好地用产品类型而不是样品温度来解释，而情绪反应的变化更多地归因于样品温度而不是产品类型。还发现喜好的感官和情感驱动因素因样品温度而异。进行了另一项研究，其中 66 名消费者描述了四种温度下纯净水的感官和情感属性。消费者对水样的情绪反应随样品温度而变化，而感官知觉变化很小。总之，我们的研究结果提供了经验证据，表明样品温度显着影响情绪反应和感官属性，并且温度影响因食物类型而异。而情绪反应的变化更多地归因于样品温度而不是产品类型。还发现喜好的感官和情感驱动因素因样品温度而异。进行了另一项研究，其中 66 名消费者描述了四种温度下纯净水的感官和情感属性。消费者对水样的情绪反应随样品温度而变化，而感官知觉变化很小。总之，我们的研究结果提供了经验证据，表明样品温度显着影响情绪反应和感官属性，并且温度影响因食物类型而异。而情绪反应的变化更多地归因于样品温度而不是产品类型。还发现喜好的感官和情感驱动因素因样品温度而异。进行了另一项研究，其中 66 名消费者描述了四种温度下纯净水的感官和情感属性。消费者对水样的情绪反应随样品温度而变化，而感官知觉变化很小。总之，我们的研究结果提供了经验证据，表明样品温度显着影响情绪反应和感官属性，并且温度影响因食物类型而异。进行了另一项研究，其中 66 名消费者描述了四种温度下纯净水的感官和情感属性。消费者对水样的情绪反应随样品温度而变化，而感官知觉变化很小。总之，我们的研究结果提供了经验证据，表明样品温度显着影响情绪反应和感官属性，并且温度影响因食物类型而异。进行了另一项研究，其中 66 名消费者描述了四种温度下纯净水的感官和情感属性。消费者对水样的情绪反应随样品温度而变化，而感官知觉变化很小。总之，我们的研究结果提供了经验证据，表明样品温度显着影响情绪反应和感官属性，并且温度影响因食物类型而异。