Flavor Preference Research Articles

Microbial diversity, functional attributes, and nutritional proficiency of yogurts produced in Bangladesh

Bangladeshi yogurt is a creamy, tangy dairy product with culinary significance in Bangladesh, often consumed alone or as a complement to spicy dishes. This study investigates the microbial diversity and nutritional composition in 38 samples, spanning commercial and locally produced varieties from eight districts. Through 16S rRNA amplicon sequencing, 650 Operational Taxonomic Units (OTUs) were identified: sour yogurt contained 493 OTUs, and sweet yogurt 441 OTUs. Firmicutes were predominant across both yogurt types, with unique appearances of Gracilibacteria, Gemmatimonadetes, and Spirochaetes in sour yogurt, while Euryarchaeota and Lentisphaerae were found only in sweet yogurt. Streptococcus and Lactobacillus emerged as the most abundant genera, with local sour samples presenting lower Firmicutes levels (84.98%) compared to commercial types (> 99.27%). Among the samples, those from Cox's Bazar exhibited the greatest bacterial diversity. Nutritional assessments revealed that branded yogurts were denser in nutrients, especially solids-not-fat (SNF), total solids, and essential minerals like iron and zinc. In contrast, local yogurts contained higher fat and lower sodium, appealing to consumers favoring richer textures with less salt. Increased acidity in local varieties also matched preferences for tangier flavors. Physicochemical analysis identified a negative association between Lactobacillus levels and pH, while higher fat content reduced overall bacterial diversity except for Lactobacillus, which further decreased mineral bioavailability. Carbohydrate metabolism was dominant in both types, with increased amino acid metabolism (11.72%) and xenobiotics biodegradation (3.94%) in sour yogurt. This study underscores the health-promoting properties of Bangladeshi yogurt, highlighting its unique regional microbiological and biochemical characteristics.

Physicochemical and nutritional profile of key mint varieties in Morocco: flavour, antioxidant activity, and consumer preferences

ABSTRACT This article analyses various mint varieties cultivated in Morocco, focusing on their nutritional, flavour, and antioxidant properties. A questionnaire was administered to 220 participants to assess consumption trends and consumer preferences. Physicochemical studies reveal that El Brouj Mint is particularly aromatic due to its high menthol content (67.70%). Meknassi Mint is distinguished by its high vitamin C content, which contributes to immune system support. Additionally, the significant antioxidant activity of Flouenia Mint enhances its suitability for natural treatments. The results indicate the health benefits and economic potential of diverse mint varieties, offering opportunities for producers and supporting the preservation of local biodiversity.

Assessing consumer preferences for plant-based ice cream: A conjoint analysis of soy and almond milk varieties

India, as the world's largest producer of milk, faces significant challenges due to the perishability of dairy products, driving demand for alternative value-added options like frozen desserts. Plant-based ice cream made from soy and almond milk offers a sustainable and healthier alternative to traditional dairy-based options. This study aims to explore consumer preferences for plant-based ice cream, addressing the growing demand for dairy-free and health-conscious dessert options. Using Choice-Based Conjoint Analysis (CBC), a survey was conducted among 120 respondents in Coimbatore, India, to evaluate preferences for plant-based ice cream across four key attributes: health benefits, taste, price and product form (cone vs. cup). Low-fat content significantly influenced purchasing decisions under the health benefits attribute. Chocolate emerged as the preferred flavour, with a utility value of 0.362, while cones were favoured over cups with a utility value of 1.612. Price was the most influential attribute, contributing 46.5% to consumer decision-making, followed by health benefits. The optimal product configuration included a cone-shaped, chocolate-flavoured, low-fat plant-based ice cream priced at Rs. 70. The findings provide crucial insights for manufacturers, highlighting the importance of competitive pricing and health-focused innovations to meet the demand for healthier, plant-based ice cream varieties in India. These results can guide product development and marketing strategies in the expanding frozen dessert market.

Mala flavor preference increases risk of excessive gestational weight gain mediated by high-carbohydrate dietary patterns in Chongqing, China: an ambispective cohort study.

Taste preference drives food selection, acceptance, or rejection and influences nutritional status and body mass index. Nevertheless, there are few reports concerning pregnant women. Mala flavor, characterized by its "numbing" and "spicy" sensations, is a distinctive taste of Sichuan cuisine, created by the combination of Chinese prickly ash and chili peppers. We conducted a cohort study in Chongqing, China to analyze the impact of Mala flavor, on excessive gestational weight gain (GWG). The study included 495 pregnant women aged 20-45 years, without chronic diseases, who conceived naturally and had single pregnancies from May 2021 to November 2022. Demographic information and pregnancy outcomes were collected during the second trimester and post-delivery, respectively. Food intake and taste preferences, including fatty, salty, and Mala flavors, were assessed during the third trimester. Latent Profile Analysis revealed three dietary patterns: "high-carbohydrate diet" (HCD), "low-carbohydrate diet" (LND), and "moderate nutrient diet" (MND). Multiple logistic regression indicated that pregnant women preferring Mala flavor were more likely to follow an HCD and had a higher risk of excessive GWG. Moreover, those adhering to an HCD were at an increased risk of excessive GWG. Mediation analysis showed that the preference for Mala flavor influenced excessive GWG through HCDs, with a significant indirect effect and an insignificant direct effect. Our study suggests that a preference for Mala flavor is positively associated with excessive GWG, mediated by HCD patterns. However, these findings should be approached with caution due to the exploratory nature of the study.

Temporal distribution of schedule-induced behavior depends on the essential value of the reinforcer.

The development of schedule-induced drinking depends on different variables affecting the food delivered at the end of the interfood interval. There are mixed results concerning the effects of varying magnitude and/or preference of different reinforcers in the development of schedule-induced drinking, with some studies showing higher levels and other studies showing lower levels of drinking. The purpose of this study was to observe how differences in preference for a flavor of equally nutritious food pellets influence the development and maintenance of schedule-induced drinking. Using the operant demand framework, four flavors of food pellets were compared to form two groups: one in which subjects would receive their most preferred flavor and another in which subjects would receive their least preferred flavor. In general, licking rates were lower and magazine-entering rates were higher when the preferred flavor was delivered regardless of the fixed-time schedule used. It is suggested that the value of the reinforcer has a larger influence on the immediately preceding behaviors, which will determine the distribution of competing responses in the interreinforcement intervals. These results are relevant to developing public policies that manipulate the taste of healthy food to increase its consumption.

Product innovation of non-alcoholic barley-based teas and kombucha: Consumer preferences and emotional responses.

This research explores consumer preferences and emotional reactions to beverages made from roasted barley and examines the possibility of launching a new product line featuring Streaker barley grown in the Pacific Northwest. Utilizing hedonic scales, just-about-right scales, and check-all-that-apply questions, a sensory evaluation was conducted. The study reveals two distinct consumer clusters, each exhibiting contrasting preferences and responses to novel beverages incorporating Streaker barley. Cluster 1 comprises younger individuals with prior exposure to barley teas and kombucha, exhibiting a preference for bold flavors and displaying resilience toward harsher product attributes like astringency. Products utilizing a bolder flavor profile, achieved through the roasting process of Streaker barley, resonate well with this segment, particularly the ginger-infused barley tea and innovative barley kombucha variants. In contrast, Cluster 2 consumers, characterized by adverse reactions to strongly flavored, bitter, and astringent beverages, demonstrate a lack of enthusiasm toward these offerings. The study underscores the significance of understanding consumer preferences and tailoring product formulations accordingly. Familiarity with traditional beverages and openness to novel experiences significantly influence consumer responses, highlighting the importance of striking a balance between familiarity and innovation. These findings provide valuable insights for developing Streaker barley beverages that align with diverse consumer tastes, ultimately facilitating market acceptance and success. By leveraging consumer insights, producers can navigate the evolving landscape of beverage preferences and effectively position Streaker barley products in the market. PRACTICAL APPLICATION: This research can inform beverage companies in developing roasted barley-based beverages that cater to diverse consumer preferences and emotions. By understanding consumer preferences and emotional responses, companies can tailor their product development strategies to create appealing beverages that resonate with different consumer segments. This could lead to the introduction of new barley-based beverages that meet the growing demand for healthier, flavorful, and innovative options in the market.

Impact of meteorological and processing factors on metabolite composition of Darjeeling tea

Meteorological and edaphic factors significantly affect the first flush metabolite composition of Darjeeling tea, impacting flavor, nutrition, and customer preferences. The Camellia sinensis var. sinensis grown in the Darjeeling hills was sampled at different stages of processing. 75 metabolites were identified using a GC/MS-based metabolomic and chemometric technique. The study aimed to pinpoint quality markers and create a database for Darjeeling tea authenticity, India’s first geographical indication product. Principal component analysis and partial least squares discriminant analysis revealed changes in tea metabolites during processing, while the chemometric study demonstrated variations in key compounds. Antioxidant activity exhibited significant variations among the samples with final processed showing highest antioxidant potential. The concentration of amino acids increased significantly (p < 0.05) from fresh tea leaves to the final processed product. Conversely, the content of organic acids, inorganic acids, and fatty acids was observed to decrease. Additionally, caffeic acids, epicatechin, epigallocatechin, chlorogenic acid, 3, 4-dihydroxybenzoic acid, and 4-hydroxycinnamic acid increased in concentration, while catechin, (-)-epicatechin, gallic acid, pyrogallol, quinic acid, shikimic acid, and arbutin decreased significantly in concentration in the final processed tea. Meteorological parameters were documented during the study period, showing variation in the levels of PM2.5, PM10, O3, NO2, and SO2. The findings of this study offer insightful information on the variables influencing Darjeeling tea metabolite composition, which tea producers and processors can use to raise the standard and authenticity of this beverage.Graphical abstract

Research on the correlation between different dietary habits and chronic diseases in China

Among all chronic disease risk factors, an unhealthy diet is the first and most widely affected risk factor. Although there have been many studies on eating behavior, there is a lack of quantitative studies on the association between dietary taste differences and chronic diseases in different regions of China. Therefore, this paper utilizes crowd-sourced online recipe data to extract multi-dimensional flavor information from cuisine, combined with geo-tagged restaurant-type interest points data from different regions, to quantitatively analyze the flavor preferences of different groups of people. From the perspective of spatial heterogeneity, we established the association between the 7 flavors and three chronic diseases (hemorrhagic stroke, pancreatic cancer, and upper respiratory infection), and obtained the measure of the explanation ability of dietary flavor on the spatial distribution of chronic diseases. The results show that salty is the primary flavor risk factor for hemorrhagic stroke; sweet to a certain extent is the primary flavor risk factor for pancreatic cancer, and the degree of sweetness is not simply linearly related to the risk of pancreatic cancer; spicy is the primary flavor risk factor for upper respiratory infection, and all three are statistically significant.

Total Plate Count and Organoleptic Tests of Soft Cheese Made from Goat Milk with the Addition of Lemon Juice (Citrus limon)

This study evaluates the effect of adding local lemon juice (Citrus limon) on Total Plate Count (TPC) and organoleptic in soft cheese, including color, texture, taste and preference for color, aroma/smell, texture and flavour. The experimental design used was a Completely Randomized Design (CRD) using four treatments and 4 replications. Treatments differed by lemon juice concentration: T1 (0%), T2 (2%), T3 (4%), T4 (6%). The observation variables are TPC and organoleptic. The research results show that adding local lemon juice significantly effects (P&lt;0.01) on the TPC and Organoleptics of color, texture, taste, and preferences for color, aroma/aroma, texture and flavour. The highest mean TPC was obtained at T1 (0%) with a value of 4.08 x 108 cfu/g, and the lowest was at T4 (6%) with a value of 2.25 x 108 cfu/g.

A Beginner’s Guide to Producing and Saving Open-Pollinated Seeds for North Florida Farmers and Gardeners

Seed saving is the art and practice of preserving and sharing seeds from desired open-pollinated plants. Saving seeds has many benefits and motivations that may include improving the adaptability of a crop to a region or microclimate, preserving cultural traditions and foods, growing for nutrient density and flavor preferences, saving on the cost of seed purchases, and connecting to local communities through seed sharing. For example, you may start saving seeds to preserve a beloved heirloom variety with flavors that remind you of home or to improve on a crop that performed particularly well. Saving your own seeds can save money, as one good growing season can produce many years' worth of seeds. This publication is for farmers and gardeners interested in producing, using, or donating seeds from open-pollinated plants. It recommends practices to produce, harvest, and store seeds from annual vegetable, fruit, and herb crops. This guidance is not intended for commercial purposes.

Local Taste versus Global Flavors: A Qualitative Study of Consumer Perceptions on Domestic and Imported Fruit Products

Abstract The global marketplace has become increasingly saturated with a diverse range of fruit products, posing significant challenges for marketers and businesses in understanding consumer behavior towards these products. This study aims to investigate consumers’ perception of domestic and imported fruits, employing a qualitative approach to explore the complexities of consumer preferences and decision-making processes in the fruit market. This research was conducted from July to September 2023 in Manado City, North Sulawesi Province, Indonesia. Sixty interviews were conducted, with participants selected through convenience sampling and the data was analyzed using qualitative analysis. The results reveal that consumer perceptions of domestic and imported fruit products are multifaceted, with safety concerns, flavor preferences, affordability, accessibility, and cultural influences playing significant roles. The findings of this study offer several practical implications for industry stakeholders and provide strategy to strengthen and enhance of both marketing of domestic and imported fruits.

Effects of a fruit-ice combination flavor on appeal and sensory experience of vaping and moderation by preexisting e-cigarette flavor preference.

E-cigarettes with ice flavors, which are products with a cooling agent added to a characterizing flavor (e.g., grape-ice), are widely sold. Whether ice flavors appeal to only those who already use them or a to wider population is not widely understood. This secondary analysis of a clinical laboratory experiment tested effects of experimental exposure to e-cigarettes with fruit-ice versus other flavors on the appeal and sensory attributes of vaping and whether fruit-ice effects are moderated by preexisting e-cigarette flavor preference. In a controlled double-blind within-subject randomized online experiment, adults who currently use e-cigarettes, N = 85, M (SD) = 35.5 (13.2) years, 50% female, 54.3% White, self-administered e-liquids varying in flavors (fruit-ice [grape + menthol], tobacco-only, dessert-only [caramel], and fruit-only [strawberry]). Participants rated each product's appeal (liking, disliking, willingness to use again) and sensory attributes (sweetness, smoothness, harshness, bitterness, and coolness). In the overall sample, fruit-ice flavor produced (a) higher appeal, sweetness, smoothness, and coolness and lower bitterness and harshness compared to tobacco and dessert-only flavors and (b) higher coolness and lower sweetness than fruit-only flavors. The appeal-enhancing effect of fruit-ice (vs. tobacco and dessert-only flavors) was stronger among those with preexisting preferences for menthol/mint, fruit, and ice flavors, but not for those who typically used tobacco-only flavors. Our findings suggest that restrictions on fruit-ice-flavored e-cigarettes may reduce the appeal of vaping, particularly among vapers with preferences for products with cooling, fruit, and/or sweet sensory attributes. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Effect of jujube pulp on the quality of cream cheese product during storage.

Cheese is favored by foreign consumers for its remarkable nutritional profile and unique taste. However, Chinese consumers find it difficult to accept its strong flavor profile. Therefore, it is imperative to develop a cheese product that meets the flavor preferences of Chinese consumers. In this study, jujube pulp was used to partially substitute cow milk (0%, 5%, 10%, 15%, 20%; wt/wt) to develop cream cheese products. The effect of different amounts of jujube pulp on the composition, texture, rheology, microstructure and sensory properties of cream cheese products during storage was investigated. The results showed that at the same storage time, the moisture content and yield of the product increased as the amount of jujube pulp increased, while both protein content and fat content decreased. In addition, hardness and storage modulus decreased, protein cross-linking was disrupted, serum channels were enlarged, and jujube flavor and smoothness scores increased while cream flavor scores decreased. At the same amount of jujube pulp, the soluble nitrogen content of the product increased during storage, while the hardness and storage modulus decreased, and the sensory score peaked at 7 d. Principal component analysis revealed that there were positive relationships between protein content, fat content, hardness and storage modulus of the product, whereas these parameters showed negative relationships with moisture content and jujube flavor. The cream cheese products with 10% and 15% jujube pulp showed the best sensory quality. This study will provide a theoretical basis for the quality control of jujube flavored cream cheese products and technical support for the development of cheese products tailored to the preferences of Chinese consumers.

Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics.

This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) activity), and sensory attributes of fermented camel milk (FCM) over a 21-day period at 4 °C. FCM was prepared with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. lactis (control), as well as with three different Lactobacillus starter cultures individually: Lacticaseibacillus rhamnosus, Lacticaseibacillus casei, and Lactiplantibacillus plantarum, in co-cultures with S. thermophilus and L. delbrueckii subsp. lactis. The findings indicated that FCM with L. rhamnosus experienced the most significant pH decrease (p < 0.05) throughout the storage period. L. plantarum-FCM maintained the highest VCC (p < 0.05) compared with the other samples. Additionally, all three Lactobacillus strains showed significantly higher (p < 0.05) DPPH radical scavenging and FRAP compared with the control by the end of the storage. However, L. casei exhibited the greatest FIC activity. Among the samples, L. plantarum was rated highest in taste, flavor, and overall preference. In conclusion, the incorporation of these Lactobacillus strains into camel milk during fermentation improved bacterial viability, enhanced antioxidant properties, and boosted sensory qualities, especially for flavor and texture, positioning it as a promising functional food product.

Association of Use of Menthol- Versus Tobacco-Flavored ENDS with Switching Completely Away from Cigarettes and Differences by Menthol Cigarette Smoking

Introduction Menthol cigarettes and menthol-flavored electronic nicotine delivery systems (ENDS) are a current focus of US regulatory policy considerations. Informed policy requires understanding how ENDS flavor may influence smoking behavior, and whether this association varies by preferred cigarette flavor. Materials and methods The analytic sample included 8,428 US adults who smoked cigarettes (AWS) in the Adult JUUL Switching and Smoking Trajectories Study and used tobacco- or menthol-flavored JUUL products. Repeated-measures logistic regressions assessed the time-varying association between primary JUUL flavor (menthol vs. tobacco) and switching (no past-30-day smoking) across four follow-ups in year 2 of the study, adjusting for sociodemographics and baseline smoking history. Analyses also examined interactions with cigarette flavor preference (menthol vs. non-menthol). Results AWS smoking menthol cigarettes predominantly used menthol-flavored JUUL (∼70% of follow-ups) and had significantly higher switch rates (aOR[95%CI] = 1.30[1.09–1.55]). AWS primarily using menthol-flavored (vs. tobacco-flavored) JUUL had higher odds of switching (aOR = 1.24[1.08–1.43]). The association varied by preferred cigarette flavor: AWS who smoked non-menthol cigarettes had higher odds of switching when using menthol- (vs. tobacco-flavored) JUUL aOR = 1.21[1.05–1.40]). Among AWS who smoked menthol cigarettes, the difference in switching was not significant, but trended in the opposite direction (aOR = 0.94[0.79–1.11] for menthol- vs. tobacco-flavored JUUL). More generally, AWS who used cigarette-incongruent JUUL flavors (especially non-menthol cigarettes and Menthol-flavored JUUL) had higher odds of switching (aOR = 1.16[1.04–1.29]). Discussion Some menthol-flavored ENDS may promote complete switching beyond that facilitated by tobacco-flavored ENDS. Cigarette-incongruent ENDS flavors, especially menthol-flavored ENDS among people who smoke non-menthol cigarettes, may facilitate increased switching.

Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

Alfalfa sprout flour: A promising ingredient to improve probiotic survival and antioxidant activity in mint-flavored stirred yogurt

Assessing Flavor, Texture, and Temperature Preference in Cancer Patients Undergoing Treatment: A Pilot Study

Assessing Flavor, Texture, and Temperature Preference in Cancer Patients Undergoing Treatment: A Pilot Study

Flavored Tobacco User Characteristics in U.S. young Adults: Wave 5 of the Population Assessment of Tobacco and Health Study

Introduction: Flavorings are one of the major appealing factors of current tobacco products, especially for young adults. They constantly evolve, and new flavorings are introduced to the market every year, but little is known about user profiles of flavored tobacco products (FTPs). Methods: We analyzed young adult (ages 18–24) tobacco product users (N = 4,707) from Wave 5 of the Population Assessment of Tobacco and Health Study. We applied bivariate analyses to compare individuals who use FTP and non-FTPs by different flavor types (i.e., menthol/mint, fruit, candy/sweets, and tobacco). Parameter estimates were weighted by applying the sample and replicate weights for the complex study design to produce population-representative estimates. Results: Sixty percent of the current combustible tobacco users and 90% of electronic nicotine delivery systems (ENDS) users were FTP users. FTP users were more likely to be multiple product users than non-FTP users. Being non-Hispanic White, drinking alcohol in the past year, experiencing internalizing problems in the past month, and having tobacco dependence were associated with FTP use. Flavored ENDS users had different sociodemographic characteristics by flavor types but did not differ significantly in vaping-related behaviors (e.g., frequency). Also, preferred flavors differed among tobacco user groups (i.e., ENDS, hookah, and cigars). Conclusions: FTPs appear to be gaining popularity among young adults and tend to show co-use with multiple tobacco products and other substances. Future studies are warranted to monitor the risk factors of young adult FTP use, especially in the context of flavor ban on ENDS products.

The Relative Reinforcing Value of Menthol Among Young Adult Cigarette Smokers: Results From a Behavioral Choice Task.

Menthol cigarettes are associated with experimentation and progression to regular use. Although reinforcement processes likely underlie menthol's appeal, the reinforcing value of menthol cigarettes remains unknown. This study examined the relative reinforcing value (RRV) of menthol versus nonmenthol cigarettes in young adult menthol (n = 54) and nonmenthol (n = 53) smokers, and differences in menthol's RRV by race, ethnicity, and sexual orientation. Overnight abstinent participants completed a choice task assessing willingness to "work" to click targets on a computer screen to earn menthol or nonmenthol cigarette puffs. A progressive ratio schedule was used where the menthol target had to be clicked progressively more times, over 10 trials, to earn a menthol cigarette puff, while clicks for the nonmenthol target were fixed across trials. RRV for menthol was defined by the breakpoint, or the highest trial (out of to 10) completed for a menthol cigarette puff. Number of clicks for menthol and nonmenthol puffs were also examined. Menthol smokers worked harder for menthol versus nonmenthol cigarette puffs (breakpoint = 9.17; ~1236 clicks vs. 24 clicks). Breakpoint was higher among Hispanic (6.49) versus NH White (4.83) and NH non-White smokers (4.43). In exploratory analyses of interactions of menthol preference with race and ethnicity, nonmenthol Hispanic smokers worked harder for menthol cigarette puffs versus NH non-White and NH White nonmenthol smokers. Menthol cigarettes are highly reinforcing for young adult menthol and Hispanic smokers. A menthol ban may reduce addiction risk among younger individuals and some minoritized groups of smokers. This study provides evidence of the greater relative reinforcing value of menthol compared to nonmenthol cigarettes among young adults who had a cigarette flavor preference, suggesting increased addiction risk of menthol cigarettes. Young adult menthol smokers and Hispanic (vs. non-Hispanic) smokers worked harder to earn menthol (vs. nonmenthol) cigarette puffs. Findings add to the evidence base supporting the U.S. Food and Drug Administration's (FDA) intent to ban menthol in cigarettes. Further, prevention messaging campaigns and cessation programs should take into account the reinforcing value of menthol in cigarettes, especially in vulnerable and at-risk populations.

164 Combining in silico, in vitro, and in vivo approaches for studying taste perception and preferences of domestic cats and dogs

Abstract Developing food products for pet cats and dogs is an important and challenging area of the food industry. The diet offered must be both balanced and palatable to ensure the amount of food eaten meets their nutritional requirements. The taste perception of pets is different from humans in many cases (Li et al., 2005) and therefore species-specific research is necessary. Hence, understanding the flavor preferences of cats and dogs is an important area of research and requires multiple disciplines and scientific approaches. We have developed a range of complimentary methods for studying taste perception and preferences of domestic cats and dogs In silico: homology models of the pet taste receptors have been developed. These models are used to identify candidate compounds and elucidate the mechanisms of taste perception of pets. In vitro: cell-based high throughput screening assays of pet taste receptors have also been developed. These assays are used to identify taste-active compounds and confirm response to those identified via the in silico method to refine the model. In vivo: finally, a two-bottle choice test for cats has been developed. This test is used to confirm hedonic responses and determine optimum concentrations of single compounds and mixtures identified by the in silico and/or in vitro methods. Using this novel approach, we now have a deeper understanding of the taste perception and preferences of pets, with specific examples including Umami (McGrane et al., 2023) and Kokumi (Laffitte et al., 2021) taste perception of cats and bitter taste perception of dogs (Gibbs et al., 2022). This approach has also enabled us to reduce the number of in vivo tests required, so implementing the 3Rs, by prioritizing the most promising tastants using the in silico and in vitro methods. Gibbs, M., Winnig, M., Riva, I., Dunlop, N., Waller, D., Klebansky, B., Logan, D.W., Briddon, S.J., Holliday, N.D., McGrane, S.J. 2022. Bitter taste sensitivity in domestic dogs (Canis familiaris) and its relevance to bitter deterrents of ingestion. PLoS One. 17:e0277607. Laffitte, A., Gibbs, M., Hernangomez de Alvaro, C., Addison, J., Lonsdale, Z.N., Giribaldi, M.G., Rossignoli, A., Vennegeerts, T., Winnig, M., Klebansky, B., Skiles, J., Logan, D.W., McGrane, S.J. 2021. Kokumi taste perception is functional in a model carnivore, the domestic cat (Felis catus). Sci Reports 2021 111. 11:1–17. Li, X., Li, W., Wang, H., Cao, J., Maehashi, K., Huang, L., Bachmanov, A.A., Reed, D.R., Legrand-Defretin, V., Beauchamp, G.K., Brand, J.G. 2005. Pseudogenization of a sweet-receptor gene accounts for cats’ indifference toward sugar. PLoS Genet. 1:0027–0035.McGrane, S.J., Gibbs, M., Hernangomez De Alvaro, C., Dunlop, N., Winnig, M., Klebansky, B., Waller, D. 2023. Umami taste perception and preferences of the domestic cat (Felis catus), an obligate carnivore. Chem Senses. 48.