Print Email Facebook Twitter Sensory memory and food texture Title Sensory memory and food texture Author Mojet, J. Köster, E.P. TNO Kwaliteit van Leven Publication year 2005 Abstract Memory for texture plays an important role in food expectations. After fasting overnight, subjects (41 women, 35 men, age 19-60 years) received a breakfast including breakfast drink, biscuits and yoghurt. Subsequently, they rated their hunger feelings every hour, and returned for a taste experiment in the evening. When unexpectedly confronted with five texture variations of each breakfast item, they were asked to recognise the samples they had eaten earlier. Signal detection showed that subjects could recognise the drinks and yoghurts, but not the biscuits. In a second test with newly coded samples, subjects rated liking and compared their perception of the sample with the remembered target on different attributes. Memory was not related to liking and it was poor for fat (biscuits and yoghurt), but good for thickness (drinks and yoghurt) and crispiness (biscuits). Levels of fat were not remembered as such, but showed some indirect distinctiveness in related attributes as crispiness, thickness or crumbling (biscuits) and thickness or creaminess (yoghurt). © 2004 Elsevier Ltd. All rights reserved. Subject NutritionFood technologyFood expectationsFood textureIncidental learningMemoryPerceptionyoghurtadultarticlecontrolled studydiet restrictionexperimental designfat intakefemalefood preferencefood texturehumanhuman experimenthungermalemealmemorysignal detectiontask performancetaste discriminationthickness To reference this document use: http://resolver.tudelft.nl/uuid:147e2491-0af1-41ce-bff1-1eda3c4cf31b DOI https://doi.org/10.1016/j.foodqual.2004.04.017 TNO identifier 238417 ISSN 0950-3293 Source Food Quality and Preference, 16 (3), 251-266 Document type article Files To receive the publication files, please send an e-mail request to TNO Library.