Taste Liking Research Articles

Chemical and sensory quality of citrus-flavored vegetable oils

Citrus-flavored vegetable oils (CFVO) demand has grown rapidly in the food industry due to increasing consumer demand for salads as a healthy food choice. Salad dressing has a distinctive taste from sour-tasting citrus that when added to salads to increase acceptance. This study primarily aimed to characterize antioxidant activity, total flavonoid content, and sensory quality by hedonic and organoleptic test between all unflavored oil and CFVO from three different vegetable oils (coconut oil (Cocos nucifera L.), palm oil (Elaeis guineensis L.), sesame oil (Sesamum indicum L.)) and three citruses (key lime (Citrus aurantifolia), kaffir lime (Citrus hystrix), and nasnaran (Citrus ambylcarpa)). One-Way ANOVA with post hoc Tukey were conducted to assess antioxidant and flavonoid differences. ANOVA with Tukey HSD and HSD, PCA and HCA, and a Spearman correlation analysis were conducted to assess the sensory qualities of citrus-flavored vegetable oils. There were different hedonic responses towards citruses in addition to the vegetable oils for each hedonic attribute. There is also a different response to the antioxidant and total flavonoids content of each treatment. The best formula according the multi-attribute decision using a compensatory model and additive weighting technique (MADCAW) score describes key lime (140%) flavored coconut oil as the best formula as having 56.58% antioxidant, 37.00 mg QE/100 g flavonoid and color liking 1.84, aroma liking 3.56, and taste liking 1.88. In conclusion, citrus-flavored vegetable oil has the potential to be a high-antioxidant vegetable oil with good acceptance by consumers.

Liking for Sweet Taste, Sweet Food Intakes, and Sugar Intakes

Background/Objectives: Sweet taste preferences are currently targeted to aid with reducing free sugar intakes, but associations between sweet taste liking, sweet food intakes, and sugar intakes are not well established. Methods: UK consumers (n = 179) who were consuming >5% of total energy intakes from free sugars provided several laboratory measures of sweet taste liking, laboratory test meal measures of sweet food choice and sugar intakes, and 3-day food diary measures of free-living free sugar and total sugar intakes. Liking measures included liking for a 1 M sucrose solution, and pleasantness, desire to eat, and sweet taste intensity ratings for seven foods of a range of sweet taste intensities in a taste test. Results: Wide individual differences in sweet taste liking, in liking for a high sweet taste intensity, and in the relationships between sweet taste intensity and sweet taste liking were found. The majority of participants confirmed high liking and increasing liking for increasingly sweet tastes, but differing patterns of responses were also found. Higher liking for sweet foods was associated with increased sweet food selection and consumption at the test meal, and to some degree with free sugar and total sugar consumption in this restricted scenario. However, we found no associations between sweet taste liking, regardless of measure, and either free-living free sugar or total sugar intakes. Conclusions: These findings cast doubt on assumptions that sweet taste preferences are high for all and that these high sweet taste preferences drive high free sugar intakes.

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study

While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance. Vegetable based green smoothies are often neglected due to their bitter and unpleasant taste or are masked with sweet fruits. This study investigates consumers' liking of 3 different smoothies with equal amounts of bitter lettuce and apple, but different portions of sweet apple juice, resulting in a decreasing bitter-compound-to-sugar ratio. Liking (9-point scales) of odor and taste, flavor perception (check-all-that-apply) and texture (just-about-right scale) were evaluated by 67 consumers. In the sweetest smoothie the descriptor ‘bitter’ was chosen almost 4 times less frequently than in the smoothie with the lowest sugar concentrations (medium effect size; Cohens D: 0.569). Detailed knowledge of bitter masking thresholds may help to balance between bitter masking and limited use of highly caloric ingredients in healthy green smoothies.

The Sensory Characteristics of Eggs Enriched With the fish and Linseed Oil

This research investigates the effect of fish and linseed oils supplemented to the laying hens’ feed on the sensory characteristics of table eggs. The experiment was performed on 480 laying hens of TETRA SL hybrid, which were divided into three groups (K: 5 % of soybean oil, P1: 1.5 % of fish oil and 3.5 % of linseed oil, and P2: 2 % of fish oil and 3% of linseed oil). A sensory analysis of eggs was comprised of an assessment of egg color, smell, taste, and texture and was performed by a panel of tasters (n=52) who administered the triangle test and the hedonic test. The panel determined that there was a significant difference (P<0.05) in taste of eggs between the treatment pairs K: P1 and K: P2 but no significant difference between the treatment pair P1: P2. The most frequently detected difference between the treatment pairs referred to the taste, then to color and smell, and the difference in egg texture between the pairs was not represented that much. An increased amount of fish oil in the hens’ diet increased a sensory perception of egg smell and decreased a sensory perception of taste. The egg taste liking differed significantly between the treatments (P<0.05). Referring to the sensory characteristics of likability of color and odor of eggs, there were no significant differences (P>0.05) determined between the treatments.

Impact of vanilla flavor on nicotine taste, choice, intake, and seeking behaviors.

Flavors can alter the orosensory properties of tobacco products. Specifically, flavors can serve as an oral cue for smokeless tobacco products. We aimed to investigate the impact of oral vanillin, the principal chemical of vanilla flavor in tobacco products, on nicotine's taste, and nicotine choice, intake, and seeking behaviors. Experiments were performed in young adult Sprague Dawley rats. We employed a two-bottle free-choice test (2BC) to measure the preference for different concentrations of vanillin and its effect on nicotine preference. To explore the long-term effects of early exposure to sweetened vanillin, we utilized a combined 2BC and intraoral self-administration (IOSA) model. We assessed the nicotine taking and seeking behaviors in the presence or absence of vanillin. We performed a taste reactivity test (TRT) to quantify liking (ingestive) and disliking (aversive) taste responses to oral nicotine with or without vanillin. In 2BC, female rats preferred vanillin containing solutions more than their male counterparts. In IOSA, vanillin alone and in combination with nicotine led to greater IOSA compared to water. Female rats self-administered vanillin plus nicotine more than male rats. Vanillin increased motivation to nicotine taking, but only in females. In TRT, vanillin increased nicotine's ingestive responses but blocked aversive responses in both sexes. These results indicate that vanilla flavor can increase oral nicotine intake. It can also increase liking and decrease disliking of nicotine's taste. Furthermore, the impact of vanilla flavor on nicotine taste and nicotine choice, intake, and seeking behaviors is concentration and sex dependent.

Understanding the determinants of sweet taste liking in the African and East Asian ancestry groups in the U.S.-A study protocol.

The liking for sweet taste is a powerful driver for consuming added sugars, and therefore, understanding how sweet liking is formed is a critical step in devising strategies to lower added sugars consumption. However, current research on the influence of genetic and environmental factors on sweet liking is mostly based on research conducted with individuals of European ancestry. Whether these results can be generalized to people of other ancestry groups warrants investigation. We will determine the differences in allele frequencies in sweet-related genetic variants and their effects on sweet liking in 426 adults of either African or East Asian ancestry, who have the highest and lowest average added sugars intake, respectively, among ancestry groups in the U.S. We will collect information on participants' sweet-liking phenotype, added sugars intake (sweetness exposure), anthropometric measures, place-of-birth, and for immigrants, duration of time living in the U.S. and age when immigrated. Ancestry-specific polygenic scores of sweet liking will be computed based on the effect sizes of the sweet-related genetic variants on the sweet-liking phenotype for each ancestry group. The predictive validity of the polygenic scores will be tested using individuals of African and East Asian ancestry from the UK Biobank. We will also compare sweet liking between U.S.-born individuals and immigrants within each ancestry group to test whether differences in environmental sweetness exposure during childhood affect sweet liking in adulthood. Expanding genetic research on taste to individuals from ancestry groups traditionally underrepresented in such research is consistent with equity goals in sensory and nutrition science. Findings from this study will help in the development of a more personalized nutrition approach for diverse populations. This protocol has been preregistered with the Center for Open Science (https://doi.org/10.17605/OSF.IO/WPR9E).

Exploring the lack of liking for faba bean ingredients with different sensory profiles

Faba bean ingredients offer a key role as protein source for wide-ranging food applications, including alternatives to meat and dairy products. However, consumer acceptance is crucial for their integration into people’s diets. This study investigated consumer liking and willingness to use faba bean ingredients and identified the sensory properties that drive consumer preference. Our research involved 264 participants, each with diverse taste abilities, personal attitudes, food choice motives, dietary habits, and demographics. Participants evaluated four pastes made with faba bean ingredients and water in a sensory laboratory setting. Ratings for the liking of smell, taste, overall liking and willingness to use were collected. Additionally, participants evaluated various sensory attributes using Rate-All-That-Apply and Check-All-That-Apply methodologies. To explore the relationships between hedonics, sensory attributes, and participant characteristics, we performed L-PLS regression. Our study revealed that the liking of smell, taste, overall liking, and willingness to use were low for all ingredients, despite their distinct sensory properties. While L-PLS regression did not reveal a distinct pattern of liking, penalty-lift analysis indicated that bitterness was the primary driver of dislike. Moreover, our study identified distinct consumer groups with varying preferences for certain ingredient types. However, considering the overall low-liking scores, the practical relevance of consumer insights might be limited. Our study underscores the interplay between sensory attributes, consumer preferences, and attitudes towards faba bean ingredients. It suggests that addressing bitterness issues could be pivotal in enhancing the market prospects of faba bean ingredients and facilitating their broader acceptance as a protein source.

The Taste Liking Questionnaire (TasteLQ) – A tool for assessment of taste liking in the Danish population

This study aimed to develop and validate a Taste Liking Questionnaire (TasteLQ) to measure the liking of taste and oral sensations represented by food items in the Danish adult population. Food items adapted to the Danish culture were selected to represent five basic tastes (sweet, salty, sour, bitter, umami), fat sensation and two oral sensations (astringency and pungency). The reliability and validity of the TasteLQ were assessed in a multi-step process. The list of selected items was refined by an expert panel and subsequently clustered based on taste and sensation intensity ratings confirming their singularity for each modality. TasteLQ was found to be clear and quick to complete with a good test–retest reliability. In a hedonic liking evaluation (n = 38), moderate agreement was found between questionnaire-based taste liking scores and direct measurements of taste liking. Construct validity of each intensity-derived modality was evaluated in Danish participants (n = 7,201). Exploratory and confirmatory factor analysis revealed one, two, and three-factor structures with adequate fit of the tested models. The majority of identified factors displayed an acceptable to good internal consistency reliability. Factor analysis led to the exclusion of four items consequently yielding a final 44-item questionnaire. In conclusion, TasteLQ is a valid and feasible tool to measure taste and sensation liking in Danish adults. The questionnaire can be implemented in large-scale studies from which valuable insight to the role of taste liking in food choice, eating behavior, and disease risk factors can be gained.

Comparing body composition between the sweet-liking phenotypes: experimental data, systematic review and individual participant data meta-analysis.

Legislation aimed at reducing sugar intake assumes that sweet-liking drives overconsumption. However, evidence that a greater liking for sweet taste is associated with unhealthier body size is mixed and complicated by relatively small samples, an overreliance on body mass index (BMI) and lack of classification using sweet-liking phenotypes. We first examined body size data in two larger samples with sweet-liking phenotyping: extreme sweet-likers, moderate sweet-likers and sweet-dislikers. Adults (18-34yrs), attended a two-session lab-based experiment involving phenotyping for sweet-liking status and a bioelectrical impedance body composition measurement (Experiment One: N = 200; Experiment Two: N = 314). Secondly, we conducted an individual participant data (IPD) meta-analysis: systematic searches across four databases identified 5736 potential articles. Of these, 53 papers met our search criteria: a taste assessment that measured liking using sucrose (>13.7% w/v), which allowed sweet-liking phenotyping and included either BMI, body fat percentage (BF%), fat-free mass (FFM) or waist-circumference. A significant effect of sweet-liking phenotype on FFM was found in both Experiment One and Two, with extreme sweet-likers having significantly higher FFM than sweet-dislikers. In Experiment One, sweet-dislikers had a significantly higher BF% than extreme sweet-likers and moderate sweet-likers. However, as these data are from one research group in a young, predominantly westernised population, and the results did not perfectly replicate, we conducted the IPD meta-analyses to further clarify the findings. Robust one-stage IPD meta-analyses of 15 studies controlling for sex revealed no significant differences in BF% (n = 1836) or waist-circumference (n = 706). For BMI (n = 2368), moderate sweet-likers had slightly lower BMI than extreme sweet-likers, who had the highest overall BMI. Most interestingly, for FFM (n = 768), moderate sweet-likers and sweet-dislikers showed significantly lower FFM than extreme sweet-likers. The higher BMI often seen in sweet-likers may be due to a larger FFM and questions the simple model where sweet liking alone is a risk factor for obesity.

Does sweetness exposure drive 'sweet tooth'?

It is widely believed that exposure to sweetened foods and beverages stimulates the liking and desire for sweetness. Here we provide an updated review of the empirical evidence from human research examining whether exposure to sweet foods or beverages influences subsequent general liking for sweetness (‘sweet tooth’), based on the conclusions of existing systematic reviews and more recent research identified from a structured search of literature. Prior reviews have concluded that the evidence for a relationship between sweet taste exposure and measures of sweet taste liking is equivocal, and more recent primary research generally does not support the view that exposure drives increased liking for sweetness, in adults or children. In intervention trials using a range of designs, acute exposure to sweetness usually has the opposite effect (reducing subsequent liking and desire for sweet taste), while sustained exposures have no significant effects or inconsistent effects. Recent longitudinal observational studies in infants and children also report no significant associations between exposures to sweet foods and beverages with measures of sweet taste preferences. Overall, while it is widely assumed that exposure to sweetness stimulates a greater liking and desire for sweetness, this is not borne out by the balance of empirical evidence. While new research may provide a more robust evidence base, there are also a number of methodological, biological and behavioural considerations that may underpin the apparent absence of a positive relationship between sweetness exposure and liking.

The development and validation of a macronutrient and taste preference ranking task in multiethnic Asian population

Understanding how changes in individual food preferences in a dynamic environment translate into dietary choices helps to unravel the aetiology of suboptimal nutrition in the population. To facilitate the measurements of food preferences in a multiethnic Asian population, we aimed to develop and validate the Macronutrient and Taste Preference Ranking Task (MTPRT) in an Asian population. We shortlisted 1770 local food items based on the predominant macronutrient groups (≥50 % macronutrient content is protein or fat or carbohydrates), classified their taste clusters, standard-photographed a final list of 36 food items, and developed an electronic survey through cognitive interviews with 30 participants. We then validated the MTPRT amongst 66 participants (mean (SD) age = 47.4 (11.7) years, 57.6 % male, with Chinese: Malay: Indian ethnicity ratio 3:1:1), through random crossover administration of sweet and savoury standard meals with equivalent macronutrients across 2 study visits over a week. The average duration taken to complete MTPRT was 14.1 (5.3) minutes. The sweet and savoury taste preference scores were inversely correlated (r = -0.9, p < 0.0001). The liking and preference for savoury taste were reduced after consuming savoury meals (p = 0.0009). The intra-person correlations for MTPRT scores were all r > 0.6, p < 0.001. The macronutrient preference scores were all positively associated with the self-reported macronutrient intakes derived from the Food Frequency Questionnaire, independent of sex, age, ethnicity, and BMI. Our study demonstrates the validity and reproducibility of MTPRT in multiethnic Asian populations for future evaluation of food preferences in multiethnic Asian population.

Post-exercise energy replacement might lead to reduced subsequent energy intake in women with constitutional thinness: Exploratory results from the NUTRILEAN project

While people with Constitutional Thinness (CT) declare a deep willingness to gain weight, there appetitive responses to energy balance manipulations remain unclear. The present work compares the effect of an acute exercise combined or not with an energy replacement load, on subsequent energy intake, appetite and food reward, between normal weight and women with CT. Anthropometric measurements, body composition (Dual X-ray absorptiometry–DXA) and aerobic capacity (VO2max) were assessed in 10 normal-weight (Body Mass Index-BMI): 20–25 kg/m2) and 10 C T (BMI<17.5 kg/m2) women (18–30 years). They randomly performed i) a resting session (CON); ii) an exercise session (EX); iii) an exercise session with energy replacement (EX + R). Their subsequent ad libitum intake, appetite feelings and food reward were evaluated (Leeds-Food-Preference-Questionnaire). CT showed a lower weight (p < 0,001), BMI(p < 0,001), Fat-Mass (%) (p = 0,003) and Fat-Free Mass (kg) (p < 0,001). CT showed a lower ad libitum energy intake on EX + R compared with CON (p = 0,008) and a higher Relative Energy Intake (REI) on CON compared with EX (p = 0,007) and EX + R (p < 0,001). A lower was observed during EX and EX + R compared with CON (p = 0,006,p = 0,009 respectively) in CT. No condition nor group effect was found for hunger. NW only showed a higher pre-meal fullness on EX + R compared to CON and EX (p < 0,001). Choice (p = 0,030), Explicit Liking (p = 0,016), Explicit Wanting (p = 0,004) and Implicit Wanting (p = 0,035) for taste were higher on EX + R than CON and EX. The decreased EI observed in CT when the exercise-induced energy expenditure is compensated by the ingestion of an equivalent energy load, might contribute to explain the difficulty to increase their energy balance and then induce weight gain. Further studies are needed to better understand their energy balance regulation to propose adapted weight gain strategies.

Tastiness of meat and plant protein foods are associated with political partisanship and may be influenced by partisan messaging

Taste is a frequently cited barrier to greater adoption of plant-based foods. Many person-related factors that moderate the acceptance of plant-based foods (e.g., environmental concerns, the cultural value of meat, etc.) are also associated with political ideologies. Although political affiliation is an increasingly prominent personal identity, its involvement in the acceptance of plant-based diets is vastly understudied. To test our hypothesis that political leaning influences acceptance of plant-based foods, we designed two consumer studies to assess 1) differences in meat and plant-based food liking and behavioral intentions between members of different political parties in the United States and 2) the impact of a novel messaging strategy – partisan endorsement of plant-based recommendations – on expected taste (online survey) and experienced taste (central location test). Respondents identifying as Democrats reported higher expected taste, purchase intention, consumption intention, and eating frequency of plant protein foods, while Republicans reported higher expected meat tastiness, meat consumption intention, and meat consumption frequency. However, we found a limited effect of partisan endorsement on expected and experienced taste of plant-based foods. Notably, endorsement of plant-based foods from party leaders that matched a participant’s political affiliation decreased the taste liking of a beef/pork meatball. Factors such as moral satisfaction, meat attachment, and social norms differed by political affiliation and these factors were associated with expected and/or experienced taste of both meat and plant protein foods. Accounting for political affiliations may enhance targeted strategies for plant-based food promotion and thus support acceptance of this healthy and sustainable food option.

Effect of propolis extract addition on some physicochemical, microbiological, and sensory properties of kefir drinks.

Kefir drinks with sugar (5%, w/v), strawberry flavor (0.15%, v/v), and propolis extract (PE) at different ratios (0.150%, 0.225%, and 0.300%, v/v) were produced and stored at 4°C, and their physicochemical, rheological, microbiological, and sensory properties were monitored during storage. The ratio of PE and storage time had an insignificant effect on the dry matter, protein, fat contents, Commission Internationale de l'Eclairage (CIE) L* and a* color values, apparent viscosity, consistency coefficient, flow behavior index, Lactobacillus spp., Lactococcus spp., and yeast counts of kefir drinks (p > .05). The CIE b* values of kefir drinks increased with an increase in PE ratio (p < .05). All kefir samples exhibited a pseudoplastic flow behavior. Initially, the total antioxidant capacity of kefir drinks was 2.19 μmol TE/100 mL, which increased to 2.51 μmol TE/100 mL for kefir drinks with 0.225% PE. The total phenolic content and antioxidant capacity of kefir drinks with PE decreased during storage. PE addition did not influence the sensory color and taste liking scores of kefir drinks adversely until the 8th day of storage. In terms of odor liking scores, kefir drinks with 0.225% and 0.300% PE had a similar score to control drinks. Additionally, kefir drinks with 0.150% and 0.225% PE received an overall liking score similar to control drinks. Results indicated that the incorporation of PE at a ratio of 0.225% was recommended for the production of strawberry-flavored kefir drinks with acceptable sensory characteristics and increased functional properties, and this product could be stored for up to 8 days.

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products

Pulp and husk are the two largest types of coffee by-products in coffee processing. This research aims to study the effect of coffee by-product type (pulp and husk) and sugar concentration (10, 15, and 20%) on cascara kombucha's chemical and sensory quality. The parameters analyzed were pH value, total phenolic content (TPC), total tannin, antioxidant activity, and sensory (hedonic and descriptive). The results showed that the type of coffee by-products and sugar concentration affected the quality of cascara kombucha. The pH values obtained ranged from 2.81-2.98, TPC 63.69 mg GAE/L-80.60 mg GAE/L, tannin 0.46%-0.89%, antioxidant activity 0.46%-0.89%, and total alcohol 0.19%-0.46%. The pH and tannin values of cascara kombucha tended to decrease and TPC increased with increasing concentration of sugar added using both pulp and husk. Antioxidant activity was higher in cascara kombucha using husk and increased with increasing sugar concentration. The higher alcohol content was obtained in cascara kombucha using pulp at higher sugar concentrations. The level of liking for cascara kombucha's color, aroma, and taste varied from dislike to like, with a description of color from weak to strong brown color. The description of cascara kombucha's aroma and sour taste was consistent, tending to be stronger at higher sugar additions using both pulp and husk. The sweet taste of cascara kombucha is obtained stronger in cascara kombucha using husk with higher sugar concentrations. Overall, the use of husk with higher sugar concentration resulted in a better quality cascara kombucha. The implication of this study encourages the utilization of husk more widely in addition to the pulp which has been more widely studied in wet coffee processing.

The heritability of sweet taste liking: insights from twin datasets

The heritability of sweet taste liking: insights from twin datasets

Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype.

Brassica vegetables are bitter, predominantly because they contain bitter-tasting glucosinolates. Individuals with high bitter taste sensitivity are reported to have lower consumption of bitter vegetables. Studies reported that cooking methods can alter the sensory characteristics of vegetables, increasing acceptability. This study investigated consumer liking of turnip cooked by four methods (boiled-pureed, roasted, steamed-pureed and stir-fried) and related this to sensory characteristics. Additionally, this study examined the effect of the bitter taste genotype on taste perception and liking of the cooked turnip samples. Participants (n = 74) were recruited and the TAS2R38 genotype was measured. Liking, consumption intent, perception of bitterness and sweetness of turnip were evaluated. A sensory profile of the cooked turnip variants was also determined by a trained sensory panel. There were significant differences in the overall (p = 0.001) and taste (p = 0.002) liking between cooking methods. Turnip liking was increased when preparation led to sweeter taste profiles. The TAS2R38 genotype had a significant effect on bitter perception (p = 0.02) but did not significantly affect taste liking. In conclusion, the cooking method affected turnip liking, and the bitter perception in turnip was influenced by the TAS2R38 genotype. However, taste sensitivity did not predict turnip liking in this UK adult cohort.

Home made vegan nuggets with texturized soy protein and tempeh as compared to chicken-based ones: Texture, consumer perception and environmental impact

Along with the increasing demands for meat due to the growth of population, environmental concerns are raised. Under these circumstances, more substitutes for meat are brought to the market, however, with unsatisfying flavor characteristics. Hence, this research aimed to develop a new version of vegan nuggets based on texturized soy protein (TSP), but with the incorporation of tempeh for flavor improvement. A consumer tests (n = 92) was conducted for evaluating three types of nuggets: chicken nuggets, pure TSP-based nuggets and TSP-based nuggets with added tempeh. Results showed that the chicken nuggets were the most preferred and with more pleasing flavor characteristics; no differences were detected between the two TSP-based nuggets. Subsequently, a 2nd consumer evaluation (n = 80), focused on taste differentiation between the two TSP-based nuggets was conducted. Results indicated that the incorporation of tempeh in the formulation had little effect on overall liking but altered intensities of sweet, bitter and cheesy taste. Besides, texture profile analysis (TPA) showed significant differences on instrumental texture parameters among the types of nuggets. On the other hand, results of life-cycle assessment pointed out a variation of impacts which depended on different functional units used: carbon footprint based on kg of product and on kg of protein showed opposite results; other factors, especially formulation and processing method had significant impacts, indicating the importance of product design when developing a more environmentally friendly meat-alternative. Future research should focus on further improvement of the recipe for plant-based nuggets, both from sensory and environmental aspects.

Investigating the Relationships between Taste Preferences and Beverage Intake in Preadolescents.

Sugar-sweetened beverages are known promotors of adverse health outcomes. This study aimed to find a relation between taste perception, preferences for beverages, anthropometric parameters, and frequency of beverage consumption. Taste perception of sweetness was tested using an adopted sensitivity test with sucrose and different concentrations of sugar-sweetened apple juice. Furthermore, bitter-compound 6-n-propylthiouracil (PROP) and salty perception were tested and accompanied by a questionnaire on beverage intake. We did not find a clear relationship between taste perception, anthropometrics, and beverage intake. Nevertheless, in males, the bitter intensity perception of PROP was positively correlated with the BMI percentiles (CDC, r = 0.306, p ≤ 0.043) and the waist circumference (r = 0.326, p = 0.031). Furthermore, the liking of sweet taste (p < 0.05) and sweet intensity rating (p < 0.05) of apple juice increased with intensity, and adolescents with overweight or obesity had a higher intake of free sugars from beverages (p < 0.001). The role of taste perception on anthropometric measures and beverage intake remains unclear and requires further investigation.

Phenotypic differences in taste hedonics: The effects of sweet liking

Phenotypic differences in sweet liking are well known, but how they relate to actual eating habits and liking for other taste qualities remains unclear. In Experiment One (222 participants), we explored if the three sweet-liking phenotypes (extreme sweet-likers, moderate sweet-likers and sweet dislikers) differed in liking for foods and beverages commonly associated with obesogenic westernised diets categorised into three groups (high fat, high sugar, or high fat-sugar) alongside rated liking for foods grouped by five taste qualities (bitter, fatty, salty, spicy and sweet foods). Multiple linear regression models found significant differences between the sweet-liking phenotypes in liking for foods classified as high fat-sugar and high sugar, as well as for sweet foods but not for other taste qualities, with extreme sweet-likers rating liking for these foods significantly higher than sweet dislikers. No other significant differences between the three phenotypes were found. Experiment Two (298 participants) aimed to replicate these findings and investigate if an increased liking for these foods translates into higher intake using a high fat-sugar food frequency questionnaire. Again, extreme sweet-likers rated liking for sweet foods and foods grouped as high fat-sugar significantly higher than sweet dislikers but also disliked bitter foods more. No other significant differences were found, including no differences in the frequency of consumption of these foods. Overall, these data suggest that phenotypic differences in sweet taste liking may be specific to liking for foods high in sweetness only and do not generalise to real-life consumption or liking for other taste qualities unless sweetness is also present.