Differences in perception of sweet and savoury waffles between elderly and young subjects

Differences between two age groups in texture and flavour perception, in food appreciation and in texture and olfactory sensitivity were investigated. Three experiments were conducted: ratings of texture and flavour attributes, ratings of pleasantness of (1) sweet vanilla waffles, (2) savoury cheese waffles by elderly (n = 22, 60–85 years) and young (n = 16, 18–35 years) subjects, and (3) tests measuring texture sensitivity (young and elderly) and olfactory sensitivity (elderly only). The elderly differed from the young in their perception of texture and flavour, but the observed texture flavour interaction effect was not different for the elderly and young. A decrease in the importance of flavour in food appreciation was observed for the elderly in the savoury but not in the sweet waffles. The young were more efficient in chewing and they were better in oral letter recognition test. Among the elderly, olfactory sensitivity influenced flavour intensity ratings, whereas poor texture sensitivity was not related to perception of sensory attributes.The present study does not support the hypothesis that a different rate in the decline of the different senses with age will inevitably lead to a different integrated product concept.     

What are domestic apples worth? Hedonic responses and sensory information as drivers of willingness to pay

The effects of written information of key sensory characteristics of apple cultivars on hedonic ratings and willingness to pay (WTP) were measured in an experimental auction. Participants (n = 118, 95F, 23M, mean age 37 y.) rated, in three subsequent rounds, pleasantness and WTP based on (1) appearance only (n = 25), (2) appearance, written information and tasting (n = 44), or (3) appearance, tasting and written information (n = 49). Four domestic cultivars were described as medium sour and crispy (‘Amorosa’), sour and medium crispy (‘Konsta’), medium sweet and medium crispy (‘Lobo’) and sweet and medium crispy (‘Tobias’). The differences between the cultivars in pleasantness and WTP were minimal when the evaluation was based on appearance only. The effect of tasting after visual inspection was positive in three cultivars and negative in one (‘Konsta’). Written information after tasting did not affect pleasantness or WTP. For one cultivar (‘Tobias’), information given before tasting created expectations that were not fulfilled, thus tasting decreased hedonic ratings and WTP. Mean WTP was 2.36 euro/kg. When pleasantness increased by one point, WTP increased by 0.31–0.45 euro/kg. Regression models showed that pleasantness explained 38–55% of WTP. Respondents who reported consuming domestic apples more often than once a week had 0.52–0.74 euro/kg higher WTP than those who consumed them less frequently, suggesting that familiarity with the product increases WTP. Results indicate that both written information and tasting contribute to the ratings of pleasantness and WTP.     

A comparison of the labeled magnitude (LAM) scale,an 11-point category scale and the traditional 9-point hedonic scale

Schutz and Cardello [Schutz, H. G. & Cardello, A. V. (2001). A labeled affective magnitude (LAM) scale for assessing food liking/disliking. Journal of Sensory Studies, 16, 117–159] proposed the labeled magnitude (LAM) scale for measuring food acceptance. The LAM is a line scale anchored at its end points with the phrases “greatest imaginable like” and “greatest imaginable dislike” and uses as intermediate anchors the nine phrases of the traditional hedonic scale. In this study, three hedonic scales were compared, including the widely-used 9-point hedonic scale, the LAM scale, and an 11-point category scale using the LAM’s verbal anchors as category labels. Three groups of consumers (N = about 100 each) used one of the three scales to evaluate the acceptability of highly liked foods (orange juices, potato chips, cookies, and ice cream, with four samples of each). Scales were evaluated primarily on their ability to show differences in acceptability, the correspondence of acceptance ratings to preference ranking and the correspondence of stated product usage (e.g., purchase of pulp vs. non-pulp orange juice) to the product scoring highest. All three scales performed equally well, with no one scale showing a consistent superiority over another. All three scales were able to differentiate acceptability of the orange juices, chips and cookies. No scale differentiated among the ice creams, which had equal and high acceptability. All scales showed a strong correspondence between liking and preference rankings and also between the product rated highest and the type of product usually consumed, within each of the product categories.     

Development of a questionnaire to assay recalled liking for salt,sweet and fat

Liking for a sweet, salty or fatty diet may induce overconsumption of simple carbohydrates, sodium or lipids. Measuring overall liking of the corresponding sensory sensations contributes to understanding the determinants of dietary behaviours. However, no standardized validated questionnaire assaying these sensations is currently available. In the present study, we developed a web-based questionnaire, “PrefQuest”, which measures recalled liking for the following four sensations: salt, fat and salt, sweet, fat and sweet. PrefQuest included four types of items: (1) liking for sweet, fatty-sweet and fatty-salty foods, (2) preferences in the level of seasoning by adding salt, sweeteners, or fat, (3) preferences for types of dishes in a restaurant menu and (4) overall questions about sweet-, salt- and fat-related behaviours. A development study (n = 198) demonstrated that PrefQuest was feasible, well-perceived, only lasted about 20 min and that items were repeatable (overall mean intra-class correlation coefficient: 0.77, SD 0.08). Construct validity was then evaluated on a larger population sample (n = 47 803). The underlying structure within each of the four sensations was determined by exploratory factor analysis and then internally validated by confirmatory factor analysis. After a selection of the most relevant items, the salt, fat-and-salt, sweet, and fat-and-sweet scales exhibited a theoretically meaningful factor structure, unidimensional for the salt scale and with interrelated sub-dimensions for the sweet, fat-and-salt, and fat-and-sweet scales. Based on the fat-and-sweet and fat-and-salt scales, a fat model was also unveiled. For each factor, internal consistency as well as convergent and divergent validities were demonstrated. Overall, PrefQuest is an internally valid and original tool that can be used to assay recalled liking for sweet, salt, and fat considered altogether or separately as fat and salt or fat and sweet, and can be applied to large population surveys.     

Eating behaviour explains differences between individuals in dynamic texture perception of sausages

Texture perception of foods has been demonstrated to be influenced by age, dental health and oral processing behaviour. Eating duration is a significant factor contributing to and determining food oral processing behaviour. The influence of eating duration on dynamic texture perception, oral processing behaviour and properties of the food bolus have not been investigated extensively. The aims of this study are (i) to determine the influence of naturally preferred eating duration on dynamic texture perception of sausages and (ii) to explain differences in dynamic texture perception between short and long duration eaters by chewing behaviour and bolus properties. Two groups of subjects were selected based on their natural eating duration for a controlled portion size of two sausages. The group of “long duration eaters” (n = 11) took on average twice as long to consume a piece of sausage compared to the group of “short duration eaters” (n = 12). Independent of eating duration, short and long eating duration subjects chewed sausages with the same chewing frequency (p = 0.57) and muscle effort rate (p = 0.15) during oral processing. Total muscle effort and total number of chews were significantly higher (p < 0.05 for both) for long duration eaters mainly due to the longer eating time compared to short duration eaters. Bolus properties showed that short duration eaters did not break down the boli as much as long duration eaters resulting in fewer (p < 0.001) and larger (p < 0.05) sausage bolus fragments, firmer (p < 0.001) and less adhesive (p < 0.001) boli with lower fat content (p < 0.05) and less saliva incorporation (p < 0.001) at swallow compared to the bolus properties of long duration eaters. These differences in bolus properties influenced dynamic texture perception of the sausages as the bolus of short duration eaters revealed different properties than the bolus of long duration eaters. Temporal dominance of sensations (TDS) showed that short and long duration eaters perceived the same sausage similarly in the early stages of oral processing, but started to perceive the texture of the same sausage differently from the middle of oral processing towards the end. We conclude that short duration eaters did not compensate for their shorter eating duration by chewing more efficiently but were comfortable swallowing a less broken down bolus than long duration eaters. Moreover, we conclude that differences in eating behaviour between subjects can lead to differences in bolus properties of sausages causing differences in dynamic texture perception of the same sausage.     

Both a higher number of sips and a longer oral transit time reduce ad libitum intake

BackgroundA higher eating rate leads to a higher food intake, possibly through shorter orosensory exposure to food. The transit time in the oral cavity and the number of bites or sips per gram (inversely related to bite or sip size) are main contributors that affect eating rate. The separate role of these two aspects on satiation and on orosensory exposure needs further clarification.ObjectiveThe objective of the first study was to investigate contributions of the number of sips per gram (sips/g) and oral transit time per gram (s/g) on ad libitum intake. The objective of the second study was to investigate both aspects on the total magnitude of orosensory exposure per gram food.MethodsIn study 1, 56 healthy male subjects consumed soup where the number of sips and oral transit time differed by a factor three respectively: 6.7 vs. 20 sips/100 g, and 20 vs. 60 s/100 g (2 × 2 cross-over design). Eating rate of 60 g/min was kept constant. In study 2, the effects of number of sips and oral transit time (equal as in study 1) on the total magnitude of orosensory exposure per gram soup were measured by time intensity functions by 22 different healthy subjects.ResultsHigher number of sips and longer oral transit time reduced ad libitum intake by respectively ∼22% (F(1, 157) = 55.9, P < 0.001) and ∼8% (F(1, 157) = 7.4, P = 0.007). Higher number of sips led to faster increase in fullness per gram food (F(1, 157) = 24.1, P < 0.001) (study 1). Higher number of sips and longer oral transit time both increased the orosensory exposure per gram food (F(1, 63) = 23.8, P < 0.001) and (F(1, 63) = 19.0, P < 0.001), respectively (study 2).ConclusionHigher number of sips and longer oral transit time reduced food intake, possibly through the increased the orosensory exposure per gram food. Designing foods that will be consumed with small sips or bites and long oral transit time may be effective in reducing energy intake.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

Pleasantness,emotions and perceptions induced by coffee beverage experience depend on the consumption motivation (hedonic or utilitarian)

Motivations to consume a given food or drink differ across consumers. For instance, coffee drinking can be motivated by sensory enjoyment (hedonic motivation) or by stimulation (functional motivation). Today it remains unknown how hedonic vs. utilitarian motivations impact consumer–product interaction. The objective of the present research was to study the impact of both motivations on consumer responses (i.e. pleasantness, emotions, and importance and satisfaction for each of the five senses) during the entire experience of a coffee beverage. Sixty participants drinking coffee beverage either for sensory enjoyment (SENS, n = 30) or to be stimulated (STIM, n = 30) were recruited. Four moments of the product experience were considered: water heating, jar handling, cup preparation and cup drinking. Self-ratings were repeatedly performed by the participants after each moment. SENS participants depicted higher positive emotions than STIM participants and even if similar levels of pleasantness were reached after cup drinking by both groups, levels of pleasantness at water heating and jar handling moments differed. The importance and satisfaction for the different senses also changed according to the participant motivation to drink the coffee beverage. Marketing implications are discussed in terms of communication materials development to more strongly engage consumers with the product.     

Comparative performance of the nine-point hedonic,hybrid and self-adjusting scales in the generation of internal preference maps

This study evaluated the performance of the nine-point hedonic, hybrid and self-adjusting scales in the segmentation of samples and consumers using MDPREF methodology. Overall acceptability of eight Cabernet Sauvignon red wines was evaluated by 112 consumers using the three scales mentioned above. Both the scale’s and the sample’s presentation order were balanced among the consumers. The data were analyzed by ANOVA, REGWQ test, MDPREF and permutation tests. Scales’ performance was judged using the following criteria: number of significant dimensions (p = 5%) in the MDPREF, number of significantly fitted consumers (p = 5%) and segmentation of the products and consumers. The MDPREF generated by the hybrid scale data produced the greatest number of significant dimensions (p = 5%), yielding 79.5% of significantly fitted consumers (p = 5%), while the MDPREFs of the self-adjusting and the nine-point scales fitted 54.5% and 51.8% of the consumers, respectively. Overall, the results indicated superiority of the hybrid scale over the traditional hedonic and self-adjusting scales.     

Measuring eating capability,liking and difficulty perception of older adults: A textural consideration

Malnutrition in older adults is partly attributable to decreasing muscle strength leading to inadequate intakes. It is therefore important to investigate ways of identifying eating capability both through objective measures of strength and subjective measures of perceived difficulty and liking. In addition, food texture design might affect the oral processing and the difficulty perceived. Therefore the present study sets out to examine the relationship between various quantitative measures of eating capability (EC) and perceived difficulty of processing foods and gels varying in hardness in older adults. Tests were conducted on 30 participants (mean age 79 ± 9.4 years) using non-invasive techniques (hand gripping force, tongue pressure, biting force, and hand dexterity) in conjunction with frame-by-frame video recording analysis of chewing and swallowing of food stimuli and ratings of eating difficulty. The EC scores were computed to grade the population into three different groups. Stimuli were classified into two categories: food products and flavourless hydrocolloid gels with different inhomogeneity (textures). The EC parameters did not correspond to oral residence time, or the difficulty perceived. Bite force differed by EC group, and was significantly different by dental status [F(3,4.26) = 3.842, p = 0.022], and influenced both liking and number of chews. The food hardness (r = 0.915, p = 0.01) was significantly correlated with the number of chews. Gel heterogeneity influenced food oral processing behaviour. Oral residence time was significantly correlated with number of chews, liking and difficulty perceived. In summary, dental status and bite force of older adults are determining EC parameters to design optimized food-texture.     

School meal acceptance depends on the dish,student, and context

Students (n = 127) from grades 3, 6, and 8 (8–15-year-old) evaluated 13 school meals with special attention to main dishes. Hedonic ratings (1 = really bad, 7 = really good) of 1109 meals, perceived hunger prior to eating, and aspects of the eating context were rated. Attitudes to school meals and food neophobia were measured. Considerable differences were observed in responses to main dishes, soups being better accepted than casseroles or dishes served with starches. A semi-trained laboratory panel (n = 17) characterized the best liked main dishes as being recognizable by appearance, odor and flavor, and bright and colorful, while the least liked dishes were described as having fatty mouth feel and cheesy odor and flavor. Hedonic ratings of main dishes were highly correlated with overall meal ratings. The 3rd graders rated the main dishes higher than 6th and 8th graders, who perceived them as too low in spiciness and not hot enough when served. Typically, 3rd grade boys rated the meals most positively and 6th grade boys most negatively. Attitudes to school meals were more positive in 3rd graders than in higher-grade students. In regression analysis explaining 29.7% of variation, hedonic ratings of the meals were positively predicted by attitudes to school food, perceived hunger, and appropriate queuing in the canteen, and negatively predicted by food neophobia and being a 6th or 8th grader. In conclusion, sensory characteristics of main dishes greatly affect the popularity of school meals; and means to impact the negative attitude to school food in teenage would be of great use.     

Changes in tear film,corneal topography,and refractive status in premenopausal women during menstrual cycle

PurposeTo investigate the changes in a questionnaire based subjective symptomatology, tear film break-up time, tear volume, corneal topography, and refractive status in premenopausal women during menstrual cycle.MethodsSeventeen premenopausal females and 15 healthy males were enrolled in this prospective study. After routine ophthalmologic examination, an ocular surface disease index questionnaire was administered, tear film break-up time (TBUT), and Schirmer I tests were performed. Keratometry readings and refractive status were also obtained. All examinations were repeated at day 21, day 12 and day 2.ResultsOSDI score in day 21 was significantly lower than that in day 12 (p = 0.004) and day 2 (p = 0.01) in the female patients; however, no significant change was found in the male subjects (p > 0.05). No statistically significant difference was found in TBUT and Schirmer I tests, keratometry, and refraction results in both of the female and male subjects at all of the test points (p > 0.05). There was a significant correlation between OSDI score and TBUT (p = 0.02, p = 0.03, respectively), and Schirmer I test at day 12 (p = 0.004, p = 0.008, respectively). A significant negative correlation was found between oestrogen level and horizontal keratometry values at day 21 (r = −0.5, p = 0.03; r = −0.4, p = 0.04, respectively) for the right and left eyes in the female subjects.ConclusionOur study confirms that fluctuations in the blood levels of oestrogen produce alterations in ocular surface equilibrium during the menstrual cycle and consequently affect the subjective dry eye symptoms in female patients. However, no ocular surface parameter changes were observed.     

A randomized,double-blind trial on the bioavailability of two CoQ10 formulations

The bioavailability of a single, 100 mg, dose of reduced Coenzyme Q10 (CoQH-CF) and Coenzyme Q10 formulation was compared in individuals of >60 years. Significantly higher (P < 0.001) plasma concentrations were demonstrated for the CoQH-CF formulation at 5, 6, 8, 12, 24, 48 and 72 h post-dose compared to the CoQ10 formulation. The area under the curve (AUC) of reduced and total Coenzyme Q10 was significantly higher (P < 0.001) in subjects administered CoQH-CF resulting in 4.3-fold higher plasma AUC_{0–72 h} (430% increase) in subjects receiving CoQH-CF compared to subjects receiving Coenzyme Q10. Oxidized Coenzyme Q10 in plasma was higher (P < 0.001) in subjects receiving CoQH-CF compared to subjects receiving Coenzyme Q10 resulting in a 3.3-fold higher plasma AUC_{0–72 h} (329% increase). Total CoQ10 reached maximum plasma concentrations 15.5 ± 19.6 h after supplementation with CoQH-CF and 26.5 ± 25.8 h after supplementation with Coenzyme Q10, respectively. Thus, reduced Coenzyme Q10 liquid soft gel formulation was found to be superior to the commercial formulation of Coenzyme Q10 for bioavailability.     

Short-term appetite-reducing effects of a low-fat dairy product enriched with protein and fibre

The objectives of this work were to investigate short-term appetite-reducing effects of an innovative low-fat yogurt enriched with protein (8 g/serving) and fibre (2.6–2.9 g/serving). Two studies were conducted using randomised cross-over designs. Healthy women consumed a mid-morning snack consisting of either the test or the control yogurt product (Study 1, n = 24: iso-energetic, not iso-weight conditions; Study 2, n = 121: iso-weight, not iso-energetic conditions) under laboratory conditions. Subjective appetite ratings (of hunger, fullness, desire to eat and prospective consumption) were recorded throughout the morning; sensory and hedonic ratings were also collected. In Study 2, two hours after consumption of the dairy snack, subsequent food intake at lunch was also measured. The test product reduced subjective appetite compared to the control (all ratings, P < 0.05). Energy intake at lunch was reduced by 274 kJ after the test compared to the control (P < 0.001). These two studies demonstrated that a low-fat dairy product enriched with protein and fibre can significantly reduce short-term appetite.     

Ethnic differences in dry eye symptoms: Effects of corneal staining and length of contact lens wear

PurposeTo explore the relationships among length of contact lens (CL) wear, degree of corneal staining and severity of dryness symptoms, and to determine whether these relationships differ between Asians and non-Asians.MethodsAdapted soft CL wearers (n = 395; 180 Asian, 215 non-Asian) were required to discontinue CL wear for at least 24 h and report to the University of California, Berkeley Clinical Research Center (UCB-CRC). Fluorescein corneal staining was graded according to Brien Holden Vision Institute scales. Length of CL wear was reported by subjects and subjective dryness ratings were collected using the UCB-CRC Dry Eye Flow Chart (DEFC).ResultsMore Asian CL wearers exhibited corneal staining compared to non-Asians, and Asian CL wearers had a higher mean grade of corneal staining (p < 0.001), as well as a higher mean DEFC classification (p < 0.001). The difference between Asians and non-Asians in grades of corneal staining extent and depth were significant (p < 0.001). Among non-Asian CL wearers, dryness symptoms decreased with more years of CL wear and increased in the presence of corneal staining, which was not the case for Asian CL wearers.ConclusionsAsian soft CL wearers reported more severe dryness symptoms and demonstrated more severe corneal staining overall compared to non-Asians. Among non-Asians, dryness symptoms were less severe on average with increased years of CL wear and more severe in the presence of corneal staining. Dryness severity does not appear to be related to years of CL wear or corneal staining among Asians.     

Relating dynamic perception of reformulated cheese pies to consumers' expectations of satiating ability

Designing satiating food is not an easy task. Food reformulation is normally done by altering the proportion of basic ingredients or by adding new minor ingredients. In general, the texture varies concomitantly with these changes, altering the way the food is processed orally and the complete eating experience. This highlights the interest of discovering how variations in minor ingredients influence texture and how this affects the dynamics of the oral trajectory. Six cheese pie formulations were prepared: basic recipe (Base), no egg (− Egg), no corn starch (− Corn starch) no sugar (− Sugar), added diary cream (+ Cream) and extra skimmed milk powder (+ Milk powder). Temporal dominance of sensations was used to show that the appearance and disappearance of each texture sensation dominance experienced in the mouth during the eating process differed among the six pies, as did their relation to the consumers' expectation of satiating capacity scores and to the changes in composition. Two extreme behaviors were found: suppression of egg/addition of extra milk powder made the pies initially drier and harder, while suppression of corn starch/addition of cream gave the samples a soft, moist early sensation. The former elicited higher expectations of satiating capacity. In addition, overall liking, liking evolving with time (dynamic liking) and the level of several key texture attributes' divergence from those of an “ideal” cheese pie were evaluated on bipolar just-about-right scales and through penalty analysis to gain insights into potential directions for reformulating acceptable pies.     

Food neophobia levels of Lebanese and American college students

Food neophobia, defined as the reluctance to eat novel foods, is a personality trait that influences everyday human food choices. The objectives of this work were first, to compare food neophobia levels among American and Lebanese college students (n = 1122), second to assess the effect of personal variables such as country of residence, socio-economic status (SES) on food neophobia levels, and third to examine the effect of food neophobia levels on the familiarity and willingness to try ratings of familiar and novel foods. Average food neophobia scale (FNS) score for all respondents was 33.1 ± 11.3. Differences on FNS scores were obtained between American (29.8) and Lebanese (36.4) students (P < 0.05). Number of trips taken outside the country, frequency of eating ethnic foods and history of sickness after eating a new food were significant (P < 0.05). Food neophilic subjects had higher familiarity and willingness to try scores for familiar and novel foods.     

Effects of pre-rigor injection of sodium citrate or acetate,or post-rigor injection of phosphate plus salt on post-mortem glycolysis,pH, and pork quality attributes

Forty pork carcass sides were assigned to one of four treatments: pre-rigor citrate (CIT) or acetate injection (ACE); post-rigor phosphate and salt injection (PHOS); and non-injected control (CON). Loins in 20 sides were injected at 50 min post-mortem with 4% solutions of CIT or ACE to approximately 110% of projected loin weights, and 10 loins were injected at 24 h post-mortem to 106.6% with a solution of 4.4% PHOS and 2.2% salt. Although CIT increased pH (P < 0.05), neither CIT nor ACE altered (P > 0.05) glycolytic metabolite concentrations. The pH increase in muscles from the CIT treatment was most likely due to its buffering ability rather than to its glycolytic inhibition. Pre-rigor CIT injection improved tenderness without the detrimental effects on color or flavor found with PHOS, but neither CIT nor ACE altered glycolytic metabolites or improved firmness, wetness, or fresh visual color over CON. Poor flavor attributes of the ACE treatment will hinder its use as an ingredient for pork enhancement solutions.     

Enhancing expected food intake behaviour,hedonics and sensory characteristics of oil-in-water emulsion systems through microstructural properties,oil droplet size and flavour

Food reformulation, either to reduce nutrient content or to enhance satiety, can negatively impact upon sensory characteristics and hedonic appeal, whilst altering satiety expectations. Within numerous food systems, perception of certain sensory attributes, known as satiety-relevant sensory cues, have been shown to play a role in food intake behaviour. Emulsions are a common food structure; their very nature encourages reformulation through structural design approaches. Manipulation of emulsion design has been shown to change perceptions of certain sensory attributes and hedonic appeal, but the role of emulsions in food intake behaviour is less clear. With previous research yet to identify emulsion designs which promote attributes that act as satiety-relevant sensory cues within emulsion based foods, this paper investigates the effect of oil droplet size (d_4,3: 0.2–50 μm) and flavour type (Vanilla, Cream and No flavour) on sensory perception, hedonics and expected food intake behaviour. By identifying these attributes, this approach will allow the use of emulsion design approaches to promote the sensory characteristics that act as satiety-relevant sensory cues and/or are related to hedonic appeal. Male participants (n = 24) assessed the emulsions. Oil droplet size resulted in significant differences (P < 0.05) in ratings of Vanilla and Cream flavour intensity, Thickness, Smoothness, Creamy Mouthfeel, Creaminess, Liking, Expected Filling and Expected Hunger in 1 h’s time. Flavour type resulted in significant differences (P < 0.05) in ratings of Vanilla and Cream flavour intensity, Sweetness and Liking. The most substantial finding was that by decreasing oil droplet size, Creaminess perception significantly increased. This significantly increases hedonic appeal, in addition to increasing ratings of Expected Filling and decreased Expected Hunger in 1 h’s time, independently of energy content. If this finding is related to actual eating behaviour, a key target attribute will have been identified which can be manipulated through an emulsions droplet size, allowing the design of hedonically appropriate satiating foods.