Hedonic Preference Research Articles

Altered sex differences related to food intake, hedonic preference, and FosB/deltaFosB expression within central neural circuit involved in homeostatic and hedonic food intake regulation in Shank3B mouse model of autism spectrum disorder

Autism spectrum disorder (ASD) is a neurodevelopmental disorder accompanied by narrow interests, difficulties in communication and social interaction, and repetitive behavior. In addition, ASD is frequently associated with eating and feeding problems. Although the symptoms of ASD are more likely to be observed in boys, the prevalence of eating disorders is more common in females. The ingestive behavior is regulated by the integrative system of the brain, which involves both homeostatic and hedonic neural circuits. Sex differences in the physiology of food intake depend on sex hormones regulating the expression of the ASD-associated Shank genes. Shank3 mutation leads to ASD-like traits and Shank3B −/− mice have been established as an animal model to study the neurobiology of ASD. Therefore, the long-lasting neuronal activity in the central neural circuit related to the homeostatic and hedonic regulation of food intake was evaluated in both sexes of Shank3B mice, followed by the evaluation of the food intake and preference. In the Shank3B +/+ genotype, well-preserved relationships in the tonic activity within the homeostatic neural network together with the relationships between ingestion and hedonic preference were observed in males but were reduced in females. These interrelations were partially or completely lost in the mice with the Shank3B −/− genotype. A decreased hedonic preference for the sweet taste but increased total food intake was found in the Shank3B −/− mice. In the Shank3B −/− group, there were altered sex differences related to the amount of tonic cell activity in the hedonic and homeostatic neural networks, together with altered sex differences in sweet and sweet-fat solution intake. Furthermore, the Shank3B −/− females exhibited an increased intake and preference for cheese compared to the Shank3B +/+ ones. The obtained data indicate altered functional crosstalk between the central homeostatic and hedonic neural circuits involved in the regulation of food intake in ASD.

Karakteristik Organoleptik Dan Fisikokimia Minuman Fungsional Ekstrak Kulit Buah Mangga Golek dengan Penambahan Ekstrak Jahe Merah Dan Madu

Mango golek is one of the superior varieties in Indonesia. Utilization of local varieties of mango peel in a fresh form as raw material for functional drinks is not yet available. This study aims to develop ripe mango peel into a ready-to-drink functional beverage product with the addition of red ginger extract and rambutan honey which aims to improve the functional and sensory properties of mango peel extract as an effort to diversify food. The experimental design used a one factor Completely Randomized Design (CRD) with three treatment levels (mango peel extract: red ginger extract: rambutan honey) namely A0 (100%: 0%: 0%), A1 (85%: 10%:5%), and A2 (75%:15%:10%). The analysis included organoleptic tests (sensory and hedonic quality), physical tests (total dissolved solids and pH), and chemical tests (antioxidant activity and total phenol). The decreased levels of mango golek peel extract as well as increase of red ginger and rambutan honey gave a tendency to increased the value of sensory, hedonic quality, total soluble solids, antioxidant activity and total phenol but gave a tendency to decrease the pH value of functional drinks. Selected product of functional drinks based on mango golek peel extract was A2 had a sensory quality of orange color (6.84), uncharacteristic aroma of mango peel (5.50), uncharacteristic taste of mango peel (5.48), non-bitter aftertaste (6.93), turbid appearance (3.35) and uncharacteristic overall of mango peel (5.83) and had a very high level of hedonic preference with a score of 6.18-6.99. The selected formula had a total dissolved solids value of 10.6°Brix; pH 4.83; antioxidant activity 51.07% and total phenol 0.48 mg GAE/g.

Hedonic Risk Preference Associated with High-Risk Behaviors under COVID-19 Pandemic among Medical Students in Japan.

Public health measures to mitigate the spread of COVID-19 have focused on raising awareness and disseminating knowledge. Few considered people's risk preferences and no measurement was adapted to the context of COVID-19. This study aims (1) to investigate the association between risk preference and risk behaviors and (2) to compare a novel hedonic preference question with traditional risk preference assessment tools in the context of the COVID-19 pandemic among medical students in Japan. An online survey of fourth-year medical students was conducted. Logistic regression analysis adjusted for gender, age, household income, and the overconfidence effect were performed to investigate the association. We observed significantly higher odds of high-risk behaviors in general risk preference (odds ratio (OR): 4.04; 95% confidence interval (CI): 1.05-15.50) and hedonic preference (OR: 6.58; 95% CI: 1.86-23.28) when adjusted, whereas monetary preference showed no significant association. Concerning specific risky behaviors, hedonic preference were significantly associated with four items after adjusting for covariates ("dine out" (OR: 2.78, 95% CI: 1.13-6.85), "go out" (OR: 4.35, 95% CI: 1.65-11.46), "not practicing safety precautions" (OR: 2.79, 95% CI: 1.11-7.04) and "travel" (OR: 4.36, 95% CI: 1.42-13.44)), and general preference in two ("dine out" (OR: 4.82, 95% CI: 1.66-14.00) and "go out" (OR: 6.48, 95% CI: 2.07-20.24)). Hedonic and general risk preferences were significantly associated with high-risk behaviors during the COVID-19 pandemic. Future application of the novel risk-for-pleasure-seeking preference question is warranted.

Hedonic preference of airline passengers

The purpose of this study is to determine which airlines Davao City-bound and outbound passengers prefer. Passenger information was acquired via survey questionnaires employing the Likert scale. In this study, non-experimental quantitative research employing a casual research method was employed. Using descriptive and informal research methodologies, this study investigated whether demographic variables and airline service quality influence the airline service choices of Davao City passengers. This investigation employs artificial neural network research to determine which factors influence airline preference. The majority of air carrier respondents are between the ages of 21 and 35, are predominantly female, and are employed by private companies. The airline preferences of passengers are influenced by price, cabin services, flight schedule, safety, on-time performance, and employee conduct. Important airline demographics included age, occupation, and sex. Price is the most significant criterion when selecting an airline, followed by flight schedule, on-time performance, and employee conduct. Flights should offer discounts to students and senior citizens. They may adjust fares based on the findings. To attract a broader age range of customers, airlines should strategically organize their marketing and focus on specific market niches. To increase sales, airlines may consider offering discounted, low-cost, or one-peso fares during certain times. To assist time-sensitive travelers in reaching their destinations in the event of airline delays or cancellations, alternative flights are advised. To gain a deeper understanding of airline carrier selection, research should be extended, employing a larger sample or alternative statistical methods.

The Impact of Mobile Payment on Hedonic Preference

With the progress of high technologies in payment systems, the usage rate of mobile payment is rapidly growing worldwide. However, whether mobile payment influences consumers’ choices between hedonic and utilitarian products, an important question in the field of consumer well-being research, has not been fully investigated. To address this research gap, the authors examine the influence of mobile payment and traditional payment methods (e.g., cash payment, card payment) on consumers’ preferences for hedonic products. They find that mobile payment triggers consumers’ hedonic mindset, which increases consumers’ preferences for hedonic products. The effect is moderated by mobile device type such that the effect is weaker for smart wearable (vs. mobile phone) payment because smart wearable devices are less associated with a hedonic mindset. This study offers novel insight into the effect of high technologies in payment systems, specifically mobile payment, on consumer well-being and calls for more investigation of the effects of mobile payment.

Sensory Measurements of Taste: Aiming to Visualize Sensory Differences in Taste Perception by Consumers—An Experiential fNIRS Approach

Especially for long-term acceptance, taste is the most important determinant to assess consumer habitual uptake of food products. Monitoring neuronal processes is expected to provide insights for hedonic preferences. The aims of this study are: (1) to find out whether and how two different taste nuances are reflected in the neuronal data and (2) to assess whether preference of two plant-based milk alternatives can be detected. In total 91 subjects underwent a tasting experiment with two different plant-based milks (oat and almond milk) and a water sample (neutral taste), while neuronal data was recorded. A relative decrease in oxygenated hemoglobin (oxyHb) during tasting was detected in parts of the dorsolateral prefrontal cortex (dlPFC). However, no differences were detected between the three samples, although the overall liking on hedonic scales differed. Hence, the assessment may have visualized the taste process activation, but could not assign a differentiated hedonic preference evaluation. For the latter a stronger polarity may be needed.

From waste to a sustainable ingredient: Date (Phoenix dactylifera L.) pits incorporation enhances the physicochemical and sensory properties of Algerian date syrups

The date syrups are processed traditionally from pulps of the date palm Phoenix dactylifera L. The pits, residues from the syrups production, are rich in bioactive compounds and could constitute an added value. The present study aims to promote Algerian dates of low market value and develop new food formulation of syrup from whole dates. Therefore, the physicochemical and sensory properties of the date syrups of three Algerian date varieties, namely H'mira, Ghars and Tantbouche, pitted and from entire fruits, were evaluated. The obtained results indicated that the incorporation of date pits was able to improve significantly the physicochemical and sensory properties of the new prepared syrups. In general, the physicochemical attributes of new syrups varied between samples. However, the syrup prepared by H'mira pits was most appreciated for its color, sweetness and brilliance and therefore received the highest hedonic preference score and purchase intent (2.75 and 2.69 respectively). Overall, date pits incorporation could improve significantly the composition and nutritional properties of date syrups.

Injecting drug use opportunities and reasons for choosing not to inject: A population-based study of Australian young adults who use stimulants.

IntroductionUnderstanding reasons for choosing not to inject drugs, among those who have never injected before, may be helpful for reducing transitions to injecting drug use. This study examines opportunities to inject and reasons for never injecting in young adults who used stimulants.MethodsData are from a population‐based study of young adults who used ecstasy and methamphetamine (n = 313), recruited in Queensland, Australia in 2008/2009. At the follow‐up, participants who had never injected (n = 293) completed a 13‐item instrument on reasons for never injecting. We conducted a principal components analysis to identify types of reasons (scored 0–100) and multivariate regression to predict endorsement of these reasons.ResultsApproximately one‐in‐five of all participants ever had an opportunity to inject and there was no gender difference in the propensity to accept an opportunity. Four types of reasons, labelled risk perception, subjective effects, social environment and aversion, were identified. Male gender was associated with lower endorsement of risk perception (β = −7.94; 95% confidence interval [CI] −13.37, −2.51) and social environment (β = −7.35; 95% CI −13.15, −1.54). Having friends who injected was associated with lower endorsement of the social environment (β = −8.88; 95% CI −14.83, −2.94), and higher endorsement of aversion (β = 7.67; 95% CI 1.44, 13.89).Discussion and ConclusionsOur findings suggest that injecting drug use opportunities are common among young adults engaged in recreational drug use, with males and females equally likely to accept an opportunity. A strong aversion to injecting and a hedonic preference for non‐injecting drug use may reduce the likelihood of accepting these opportunities.

Uji Organoleptik Tempe dari Biji Gude (Cajanus cajan (L.) Millps.) dengan Berbagai Konsentrasi dan Lama Fermentasi

Tempe is a traditional grain-based food that is in great demand by the people of Indonesia, because in addition to its relatively cheap price, its vegetable protein content is also quite high. The purpose of this study was to determine the quality of tempeh through organoleptic tests made from gude (Cajanus cajan (L.) Millps.) seeds with different concentrations and fermentation time. This type of research is a pure experiment. The research was carried out at the Biology Laboratory, FSTT, Mandalika University of Education. The experimental research design used a Randomized Block Design (RAK). Consists of two factors, namely: yeast concentration (K1 = 1.5%; K2 = 2%; and K3 = 2.5%), and fermentation time (F1 = 24 hours; F2 = 30 hours; and F3 = 36 hours ), with 3 replications to obtain 27 experimental units. Data collection techniques using organoleptic tests, which include: color, aroma, texture, and taste tests. Sampling for panelists using purposive sampling technique. Organoleptic test data were collected through the hedonic preference test, with a scale of 1-5, namely: 1 = dislike, 2 = neutral, 3 = somewhat like, 4 = like, and 5 = very much like. The data analysis technique used Analysis of Variance (ANOVA) with a significant level of 5%. Based on the results of statistical analysis concluded that the concentration of yeast and fermentation time had a significant effect on the color, aroma, texture, and taste of the gude seed tempeh produced.

Application of sensory evaluation, GC-ToF-MS, and E-nose to discriminate the flavor differences among five distinct parts of the Chinese blanched chicken

Blanched chicken, boiling the whole chicken without removing head and butt parts during process, is a traditional poultry product in China. In this manuscript, the flavor differences of five parts (skin, breast, thigh, head and butt) of the Chinese blanched chicken (CBC) were studied using sensory evaluation and instrumental analysis. Check-all-that-apply (CATA), rate-all-that-apply (RATA), and 9-point hedonic preference were used to collect consumers’ sensory results. Gas chromatograph-time of flight mass spectrometer (GC-ToF-MS) and electronic nose (E-nose) were used to discriminate flavor variances. CATA perceptions showed different parts of CBC stimulated consumers’ odor and emotion feelings differently. GC-ToF-MS and E-nose data elaborated that the flavor of breast with chicken-like flavor was better than the other parts. Consumers preferred the chicken breast part the most. This analysis of different parts of CBC could provide advice to cater consumers’ preference and predict the quality change might induce.

Evaluation of the Influence of Raw Almonds on Appetite Control: Satiation, Satiety, Hedonics and Consumer Perceptions.

Snack foods can be substantial contributors to daily energy intake, with different types of snacks exerting potentially different effects on satiety per calorie consumed. The present research compared the effect of consuming almonds as a mid-morning snack compared to an energy and weight-matched comparator snack (savoury crackers) or the equivalent weight of water (zero energy control). In a crossover design, 42 female participants (age: 26.0 ± 7.9, BMI: 22.0 ± 2.0) consumed a fixed breakfast then a mid-morning snack. Appetite, 24-h energy intake, food hedonics, and consumer perceptions of the snack foods were assessed under laboratory conditions. AUC analyses revealed a lower overall hunger drive after consuming almonds compared to crackers or water. There was no difference in 24-h energy intake in the almond compared to the cracker or the zero-energy control condition, however participants consumed more energy in the cracker condition compared to the zero-energy control condition. In addition, almonds suppressed hedonic preference (implicit wanting) for consuming high-fat foods and demonstrated a higher satiety quotient (SQ) than crackers. Almonds were perceived to have a more favourable consumer profile aligned with successful weight management. In conclusion, these findings demonstrate that in the context of a 24-h period of objectively measured energy intake, raw almonds are effective for controlling appetite compared to an energy matched alternative snack. This trial was registered at clinicaltrials.gov [NCT02480582].

Hedonic preference for technological devices justified by utilitarian application

This study analyses consumer behaviour for bundled mobile phones, and tests the perception that integrated products have higher hedonic, rather than utilitarian, value. The study covers a variety of scenarios based on brand, price, and preference (hedonic or utilitarian) in the selection of mobile telecommunications devices. Two studies are developed on two specific themes: benchmarking of hedonic and utilitarian values according to consumers' current mobile phones, and hypotheses testing of consumer preferences related to hedonism/utilitarianism under the conditions of brand, price, and mobile characteristics (kind of convergence) proposed. This study enhances understanding of consumers' preferences and market tendencies according to their values related to hedonic and utilitarian characteristics converged in mobile devices. Thus, it has academic implications related to the theory of technology convergence according to the characteristics of new products that can lead to a combined hedonic, social, and utilitarian values perception. In terms of practical implications, the findings enhance comprehension for enterprises regarding which features/attributes, according to significance, are most closely related to the various scenarios that consumer are exposed to.

Hedonic preference for technological devices justified by utilitarian application

Hedonic preference for technological devices justified by utilitarian application

Hedonic Price Ripple Effect and Consumer Choice: Evidence from New Homes

This study uses the hedonic price model to examine the determinants of house prices. It employs kernel density to estimate the spatial weight matrix and conducts spatial econometrics and instrumental variables quantile regression analysis. Taking a new building in Shanghai city as an example, this micro-perspective study shows that hedonic prices of houses are derived from consumer hedonic preferences and their changes in terms of inertia and spatial ripple effects. However, there are large differences in the drivers of the same hedonic attribute across quantile degrees. With house prices gradually decreasing from the city center to the surrounding areas, the ripple effect is significant in determining residents’ preferred consumption characteristics and presents several inverted U-shaped and inverted U-shaped relationships. Residents’ preference for housing consumption is mainly reflected in the average area of the house, property fee, location of the administrative area, and so on. Regional real estate price changes are mainly reflected in hedonic house prices, and real consumer demand for housing is mainly derived from hedonic preference. Therefore, government regulation and control of house prices should consider different regions and different consumer groups simultaneously.

Does the visual composition of a dish influence the perception of portion size and hedonic preference?

We report two experiments designed to assess how the plating (i.e., visual composition) of a dish influences people's hedonic preferences and their perception of portion size. In Experiment 1 (conducted online; N = 122), we examined whether varying the orientation of the food on the plate (either vertically stacked or horizontally arrayed) would affect people's ratings of liking (of the visual arrangement), willingness-to-pay for the dish, artistic value (how artistic the dish looks), and perceived portion size. Experiment 2 (N = 124) extended this research to a naturalistic dining context, demonstrating the influence of both plating arrangement (horizontal vs. vertical) and centrality (centred vs. offset plating) on the same ratings. In both experiments, the plate of food was rated as constituting a larger portion when the elements were arrayed-horizontally rather than stacked vertically. Additionally, the centrally-plated dessert was rated as a larger portion than the offset version of exactly the same dish. The food was also liked more and the participants/diners were willing to pay more for it when horizontally and/or centrally arranged. These results provide important guidelines for enhancing the visual arrangement of a dish, in order to increase enjoyment, and possibly also nudge consumers toward better food choices.

The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness). The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV) irradiation. Emulsifier (DATEM) and hydrocolloid (xanthan gum) were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness) on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

Development of fresh cheese made from coconut milk in combination with cow’s milk

PurposeThe purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk (50:50) by rennet coagulation. The main aim of this study was to achieve successful formation of cheese curd with fully coconut milk aroma and flavor.Design/methodology/approachFresh cheese made from different types of coconut milk mixed with cow’s milk (50:50) were developed and compared to fresh cheese made from cow’s milk (100:0). Physicochemical analysis including pH, acidity, percentage of yield, protein and fat content, texture analysis and sensory evaluation has been performed. The nine-point hedonic preference test (n=35) and consumer testing (n=235) were conducted.FindingsIn comparison, fresh cheese made with the presence of coconut milk (50:50) had higher fat content, lower crude protein content, higher firmness, and adhesiveness than those made from cow’s milk alone (0:100). The cheese with the presence of coconut milk was liked better by consumers (7.35 out of 9). Rehydrated coconut milk was mostly preferred to use among all three types of coconut milk which showed firmer texture and admired flavor. The texture of the developed product was proved to be similar to commercial cottage cheese. Using the rehydrated coconut milk in the formulation gave successful results for making fresh coconut milk cheese, which has also not been used previously in any research.Research limitations/implicationsIn this paper, the effect of process conditions on the quality of cheese curd formation was not yet investigated and discussed. The process parameters including heat treatment and renneting time should be further studied.Originality/valueA novel fresh cheese made from coconut milk mixed with pasteurized cow’s milk was successfully developed. The cheese curd was formed with fully coconut milk aroma and flavor.

The product development of Thai fermented sausage with mixed Tomyum ingredients

PurposeThe purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili.Design/methodology/approachTo study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer survey from 200 respondents were asked about their behaviors on fermented sausage and opinions to the new products.FindingsThe preference score of the 3:1 (cooked glutinous rice: cooked rice) gained the highest score in all sensory attributes as same as 16 percent of Tomyum ingredients. According to the consumer survey, the TFS-TY was accepted by 90 percent of the total 200 respondents and gained an overall score equal to 7.30±1.11.Research limitations/implicationsThe varied preference of Thai respondents has affected on the acceptance of the new products. For example, some preferred very strong tastes either in sourness or spiciness, and some may be disliked.Originality/valueThe balancing characteristics of both products were very important. The new product should be identified by certain attributes in Thai fermented sausage and Tomyum. Over or less in any products gained lower preference attributes scores.

Following a dietary pattern based on Dietary Guidelines for Americans may lead to reduced preference for sweet taste

ObjectiveDietary intake of added sugars in the United States is significantly higher than what is recommended by the Dietary Guidelines for Americans (DGA) and by other health organizations. There is limited research on how reducing the intake of added sugars would affect or change taste perception related to sugar. Our objective was to determine if sweet taste threshold and sweet preference changes in response to a diet intervention based on the recommendations in the 2010 DGA compared to an intervention based on the typical American diet (TAD) as described by recent surveys of U.S. adults.MethodsData for this report is from an eight‐week controlled feeding trial. Overweight or obese women, with insulin resistance and/or dyslipidemia, aged 20–65 years were randomized into one of two diet groups: the DGA diet or the TAD. Detection taste threshold was determined using a three‐alternative‐forced choice method and sweet preference was measured using the Monell forced‐choice, paired‐comparison tracking procedure. Measurements were obtained prior to the dietary intervention at baseline (BL), and after the diet intervention (ADI) to evaluate changes in taste acuity and hedonic preference. Data were log transformed, and analysis of covariance was used to identify differences between the two diet groups. In addition, the change in acuity and hedonic preference was calculated as ADI‐BL. Wilcoxon's rank test was used to identify differences in these parameters between the two groups. This is an on‐going study, with more participant cohorts being added to reach n = 44.ResultsPreliminary results were generated for the first 16 women (Age: DGA ‐ 45.0, TAD‐42.5 y; BMI: DGA – 30.4, TAD – 33.0 kg/m2) who have completed the study. Usual energy intake (kcals), and percent‐added sugars or sweet‐food intake were not different at BL between DGA and TAD (p = 0.92, 0.63, 0.92, respectively). There was no significant difference (p > 0.05) between diets in the change in sweet threshold or sweet preference. The DGA intervention, however, resulted in a larger reduction in the level of preferred sweetness compared to the TAD diet, when controlling for BL preference (p = 0.03).ConclusionsConsuming a diet following the DGA may possibly lower preference for sweet foods when compared to a TAD. Further, data from the complete cohort will be used to add to this report upon study completion.Support or Funding InformationFunded by National Dairy Council and USDA, ARS CRIS project #2032 51530 022 00D

Salivary cariogenic bacteria counts are associated with obesity in student women at a Malaysian university.

The counts of cariogenic bacteria lactobacilli and mutans streptococci have been studied and correlated with sugar intake. This study was to investigate the association between salivary lactobacilli and mutans streptococci counts with sweet food eating behavior and sweet sensitivity among 120 Malaysian women (101 ethnic Chinese, 19 ethnic Indians), while taking into account anthropometric and menstruation variables. Demographics, anthropometric measurements and menstrual history were taken. Hedonic preference, intake frequency of a list of sweet foods, intensity perception and pleasantness ratings of sweet stimuli were assessed. Saliva was collected for lactobacilli and mutans streptococci culture. We found that centrally obese subjects (high waist circumference and waist-hip ratio) had significantly higher salivary lactobacilli and mutans streptococci counts (all p<0.05), while overweight and high total body fat subjects had significantly higher salivary mutans streptococci counts (p<0.001). The sweetness intensity perception of chocolate malt drinks was significantly lower in women who were in their pre-menstrual (post-ovulation) phase. However, menstruation variables (menstrual phases, regularity and pre-menstrual syndromes) did not play a role in determining compulsive eating, sweets/chocolate craving and salivary lactobacilli and mutans streptococci counts. Taken together, salivary lactobacilli and mutans streptococci counts of the Malaysian women are associated with central obesity, but not sweet food eating behaviour, sweet sensitivity and menstruation variables. Salivary microbiome analysis could be useful as a potential diagnostic indicator of diseases such as obesity.