Individual astringency responsiveness affects the acceptance of phenol-rich foods

Sensory responses greatly vary between individuals, and individual sensory experiences influence eating behaviour. Three groups responding differently to phenolic astringent stimuli (Low Responding, LR, n = 20, Medium Responding, MR, n = 37 and High Responding, HR, n = 20) were identified from a population of 77 subjects, based on the maintenance vs fluctuation of salivary characteristics after repeated stimulation of the masticatory and taste/somatosensory systems. The effect of LR, MR and HR status on perceived astringency and liking for phenol-containing apple, grape and carrot juices spiked with increasing tannic acid (TA) concentrations was examined. TA induced a greater increase of perceived astringency in HR, compared to MR and LR subjects. A decrease in liking for spiked juices was found in HR and to a lesser extent in MR and LR subjects. No significant differences were found comparing MR and LR groups for both astringency intensity and liking data. Liking for and familiarity with 37 food items, as well as preference for 14 phenol-rich foods and beverages, each paired with a less astringent counter-product, were also examined. An internal preference map was computed on liking scores and product subgroups were identified. An effect of LR/HR status was found for two food subgroups consisting of coffee without sugar, tea without sugar, raw chicory and milk chocolate, tea with sugar, coffee with sugar. LR subjects rated the products with the most astringency higher and those with the least astringency lower than did HR subjects. LR subjects also rated their familiarity with highly astringent products higher than did HR subjects. Thus, individual differences related to the physiological salivatory response to oral stimulations affect responses to astringent stimuli and can influence the overall acceptability of phenol-rich food items