The impact of eating speed on sensory perceptions and eating behavior traits: a controlled experimental study

Abstract

This thesis investigates the role of eating speed as a behavioral factor influencing sensory perception, food experience, and consumption outcomes under controlled conditions. While previous research has primarily focused on the relationship between eating speed and energy intake, less is known about how naturally occurring variations in eating speed affect the qualitative aspects of eating, including sensory perception and enjoyment. A controlled within-subjects experimental design was employed with 103 adult participants who attended three laboratory sessions and consumed standardized pasta-based meals across separate days. Eating speed was not experimentally manipulated; instead, it was objectively measured as grams consumed per minute (g/min) and treated as a continuous variable. Sensory attributes including aroma, texture, aftertaste, and overall liking were evaluated using 9-point hedonic scales and Just About Right (JAR) measures. Food intake and participant characteristics (BMI, gender, hunger) were also recorded. Results indicated that faster eating was strongly associated with greater food intake. In contrast, eating speed also showed weak and inconsistent associations with sensory perception. Modest relationships were observed for certain dynamic sensory attributes, particularly flavor and aftertaste, while no consistent effects were observed for texture perception. Sample type emerged as the strongest determinant of sensory ratings, with the creamy pasta condition consistently receiving higher liking scores. Additionally, exploratory findings suggested that perceived flavor strength in the salty sample showed a slightly stronger association. Overall, these findings suggest that eating speed is a meaningful, yet nuanced behavioral factor associated with both consumption and sensory experience. By examining self-selected eating speed within a controlled framework, this study contributes to a more comprehensive understanding of eating as an integrated sensory and behavioral process, with implications for sensory science, nutrition, and consumer behavior.