Hedonic responses and attitudes related to fats used as spreads on bread

Abstract

Ten commercial fats, spread on bread slices ad libitum, were rated by 119 subjects for their sensory pleasantness. The samples differed in the origin of fat (dairy/vegetable) and fat content (40, 60 or 80%). A questionnaire concerning the consumption and pleasantness by brand name was filled in. Some (76) of the subjects also filled in a questionnaire on attitudes to fats and on health. Dairy fat-based spreads containing 80% fat were rated most pleasant in sensory tests, and also when assessed by brand name. Spreads based on 80% vegetable fat were rated less pleasant, but equally pleasant with some of the 40% and 60% spreads. There was wide variation in pleasantness ratings of 40% fat containing samples. Sensory pleasantness ratings did not correlate with those based on brand names. Ratings of sensory pleasantness were related to habitual consumption of a spread. Attitudes, beliefs and habits partly explained the consumption of certain spreads.