This study investigated the effect of mechanical contrast and particle flavour concentration of carrot particles added to soups on expected and perceived sensations and liking. The properties of a chicken soup were varied by addition of real carrots, model carrots and model chicken particles differing in size, fracture stress, and/or carrot flavour concentration. The four aims of the study were: (1) To study the effect of mechanical contrast on expected and perceived sensations; (2) To investigate the role of particle carrot flavour concentration on perceived sensations and liking; (3) To study the effect of dis/confirmation of expected by perceived sensations on liking; (4) To investigate the consumer's preferences and ideal profile of soups. Expected sensory properties were affected by particle size: the larger the particles, the higher the expected intensities for hardness, chewiness, and crunchiness of soups. Perceived sensory properties were significantly influenced by size and fracture stress of carrot particles. Increasing flavour concentration in model carrot particles added to soups marginally influenced liking suggesting that flavour concentration in particles added to soups has a limited effect on liking. When model carrot particles were added to soups, expected sensory properties were confirmed by perceived sensory properties, and consequently liking did not change considerably. The congruency and familiar appearance of the model carrot pieces probably contributed to the confirmation of expectations. When model chicken pieces were added to soups, expected sensory properties were disconfirmed by perceived sensory properties leading to a significant decrease in liking. Soups containing medium-sized, soft carrot particles were the closest to the consumer's ideal product profile. To summarize, consumer expectations and physicochemical properties of chicken and carrot particles added to chicken soup contributed to perception and liking of soups. We conclude that the sensory product profile of common products such as soups can be optimised by addition of congruent and familiar particles that match consumer’ expectations.

中文翻译：

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像预期的一样好吗？消费者的期望以及向汤中添加蔬菜块如何影响感官知觉和喜好

这项研究调查了添加到汤中的胡萝卜颗粒的机械对比度和颗粒风味浓度对预期和感知的感官和喜好的影响。鸡汤的性质通过添加大小，断裂应力和/或胡萝卜风味浓度不同的真实胡萝卜，模型胡萝卜和模型鸡颗粒而变化。该研究的四个目的是：（1）研究机械对比对预期和感知感觉的影响；（2）研究胡萝卜微粒风味剂浓度对感知的感觉和喜好的作用；（3）研究对预期感觉的期望/不期望对喜好的影响；（4）调查消费者对汤的偏爱和理想状况。预期的感官特性会受到颗粒大小的影响：颗粒越大，汤的硬度，耐嚼性和松脆性的预期强度越高。胡萝卜颗粒的大小和断裂应力显着影响其感知的感官特性。添加到汤中的模型胡萝卜颗粒中的风味浓度增加会稍微影响喜欢程度，这表明添加到汤中的颗粒中的风味浓度对喜欢度的影响有限。当将模型胡萝卜颗粒添加到汤中时，预期的感官特性会通过感知的感官特性得到确认，因此，喜感并没有发生明显变化。模型胡萝卜块的一致性和熟悉的外观可能有助于确认期望。当将模型鸡块加入汤中时，预期的感官特性被感知的感官特性所证实，从而导致喜好度明显下降。包含中等大小的软胡萝卜颗粒的汤是最接近消费者理想产品的汤料。总而言之，消费者的期望以及鸡肉汤中添加的鸡肉和胡萝卜颗粒的理化特性有助于汤的感知和喜好。我们得出结论，可以通过添加符合消费者期望的一致且熟悉的颗粒来优化普通产品（例如汤）的感官产品特性。消费者的期望以及鸡肉汤中添加的鸡肉和胡萝卜颗粒的理化特性有助于汤的感知和喜好。我们得出结论，可以通过添加符合消费者期望的一致且熟悉的颗粒来优化普通产品（例如汤）的感官产品特性。消费者的期望以及鸡肉汤中添加的鸡肉和胡萝卜颗粒的理化特性有助于汤的感知和喜好。我们得出结论，可以通过添加符合消费者期望的一致且熟悉的颗粒来优化普通产品（例如汤）的感官产品特性。