Sweet Liking Research Articles

Associations between Infant Dietary Intakes and Liking for Sweetness and Fattiness Sensations in 8-to-12-Year-Old Children.

An exposure to sweetened and fatty foods early in life may be involved in high liking later in life. The objective is to investigate the association between dietary exposure to carbohydrate, sugars and fat in infancy, with liking for sweetness, fattiness and fattiness-and-sweetness sensations at 8-to-12-year-old. Analyses were conducted on 759 French children from the EDEN mother-child cohort. Carbohydrate, sugar or fat intake, being a consumer of added sugars or added fats were assessed at 8 and 12 months using 3-day food records. The liking score (0–10) for the different sensations was assessed through an online child-completed questionnaire. Associations were tested by linear regressions adjusted for main confounders and the interaction with sex was tested. None of the early dietary exposure variables was related to fattiness liking. Carbohydrate intake at 8 months was positively but weakly associated with liking for sweetness-and-fattiness. In girls only, carbohydrate intake at 12 months was positively associated with liking for sweetness. Globally, no marked associations were observed between infant dietary exposure to sweet and fat and liking for sweetness and fattiness in young children. The positive link in girls between early carbohydrate exposure and later liking for sweetness needs to be confirmed in further studies.

Effect of three organic fertilizers treatments on sensory evaluations of baby spinach (Spinacia oleracea L.)

Sources of fertilizer are one of the major factors influencing baby spinach leaf texture, sweetness, bitterness and after-taste. However, the effects of fertilizer sources on baby spinach growth performance and consumer preferences are not known. A survey was carried out at the Seke Teachers’ College (SKC) community, Zimbabwe to determine the consumer preferences on the baby spinach grown on the organic fertilizer (cattle, poultry and goat manures) as well as on control inorganic fertilizers (7% N, 14% P, 7% K). The study used 32 females and 30 males as panellists for sensory evaluations. Organoleptic tests were performed for the baby spinach leaves using a panel of 62 testers. An interval line scale (16 cm long) was used to measure the liking for sweetness, colour, bitterness and after-taste. A 9-point hedonic scale was used to decide the overall preferences. Organoleptic tests showed significant differences (P<0.05) in appearance and taste between the inorganic and organic fertilizers used. The baby spinach leaves grown on organic fertilizers was preferred more compared to that grown on inorganic fertilizer (control). Therefore, it is recommended to use organic fertilizers in baby spinach production in order to satisfy consumer preferences.

Female sweet-likers have enhanced cross-modal interoceptive abilities

There are well known phenotypic differences in sweet-liking across individuals, but it remains unknown whether these are related to broader underlying differences in interoceptive abilities (abilities to sense the internal state of the body). Here, healthy women (N = 64) classified as sweet likers (SLs) or sweet dislikers (SDs) completed a bimodal interoception protocol. A heartbeat tracking and a heartbeat discrimination task determined cardiac interoception; both were accompanied by confidence ratings. A water load task, where participants consumed water to satiation and then to maximum fullness was used to assess gastric interoceptive abilities. Motivational state, psychometric characteristics and eating behaviour were also assessed. SLs performed significantly better than SDs on both heartbeat tasks, independently of impulsivity, anxiety, depression, and alexithymia. No differences in metacognitive awareness and subjective interoceptive measures were found. With gastric interoception, SLs were more sensitive to stomach distention, and they ingested less water than SDs to reach satiety when accounting for stomach capacity. SLs also scored higher on mindful and intuitive eating scales and on emotional eating particularly in response to negative stimuli; emotional overeating was fully mediated via interoceptive performance. Overall, our data suggest the SL phenotype may reflect enhanced responsiveness to internal cues more broadly.

Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions

Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns.

The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.

Palapat Tart: A Healthy Dessert

Filipinos are known for having sweet tooth. According to scientists, the human liking for sweets was a variation of a stage when food was rare. In article by Lasco (2017) which was posted at the Inquirer.Net, the Philippines was very much part of sugar’s history, being in the region where sugarcane originated, and where sugar haciendas figured greatly in its colonial economy. This heritage of sugar production hints at why Filipinos use sugar in everything: As historian John Larkin wrote, sugar manufacturers expanded the domestic market “by exciting the Filipino taste for their product” through ad campaigns and free packets of sugar. Sugar’s place as a status symbol, its sheer addictive quality, relatively cheap prices, and our being accustomed to high levels of it in our foods can thus explain why Filipinos have a sweet tooth. The Sonneratia alba, Apple Mangrove in English or known as “Palapat” to many Filipinos, is the subtlest plant of the mangrove species, which are abundant in the coastal ecosystem of Hagonoy, Bulacan,Philippines. It is often used as souring agent in many of Filipino dishes most especially Sinigang. To be able to create livelihood for the people of Bulacan, and to be able to maximize the utilization of the “Palapat” fruit, the researchers came up with the idea of creating an innovative product “Palapat Tart” which will be liked by many. This study covers the essential aspects of developing “Palapat Tart” in terms of product description, ingredients, procedure and tools and equipment needed in its preparation. Also, this will investigate the acceptability of the sensory quality of “Palapat Tart” in terms of taste, aroma, texture, and overall acceptability. The study was conducted on selected residents of Hagonoy,Bulacan and the faculty and staff of Bulacan State University – Hagonoy Campus.

Consumer acceptance of watermelon flesh-rind blends and the effect of rind on refreshing perception.

Watermelon flesh is widely consumed for its appealing flavor and refreshing properties, though the rind of the fruit also has traits of interest, especially its nutritional benefits. This study aimed to determine if watermelon flesh blended with 0%, 10%, 20%, and 30% w/w rind could appeal to consumers, and the effect of rind on the refreshing perception was investigated. Consumers (n = 102) evaluated the liking and intensity levels of overall flavor, sweet, sour, green, watermelon flavor, and refreshing quality along with questions regarding the texture, off flavors, and aftertaste of the samples. The addition of rind was acceptable up to the 20% rind level, which was given an overall rating above the midpoint of the scale, while the 10% and 0% rind samples did not differ significantly (P < 0.001). Overall liking most strongly correlated with sweet liking (r = 0.78, P < 0.001) and watermelon flavor liking (r = 0.77, P < 0.001). Refreshing liking most strongly correlated with watermelon flavor liking (r = 0.75, P < 0.001) and decreased with addition of rind in the samples (P < 0.001). The excessive green notes, off flavors, and undesirable texture of rind decreased the hedonic and refreshing ratings of samples with 20% and 30% rind, respectively. This research demonstrated the acceptability of using up to 20% rind to supplement watermelon juice blends and results suggested that watermelon flavor drives the refreshing perception. PRACTICAL APPLICATION: These findings exhibit the diversity in consumer preferences for watermelon flesh blended with rind using a consumer test. The refreshing properties of watermelon flesh as related to sweetness and watermelon flavor, along with the flavor and mouthfeel attributes contributed by watermelon rind, are highlighted. Manufacturers of fruit-based beverages can apply this research to inform development of refreshing products, watermelon flavored products, or products that utilize rind waste.

Prospective Associations between Attitudes toward Sweet Foods, Sugar Consumption, and Cravings for Alcohol and Sweets in Early Recovery from Alcohol Use Disorders

ABSTRACT Sweet liking (heightened preference for highly sweet solutions) is linked to Alcohol Use Disorder (AUD) and relapse, as well as attitudes toward sweet foods – use of sugar to cope with negative affect (sweet-cope), and impaired control over sweet consumption (sweet-control). This prospective analysis of individuals with AUD (N= 26) participating in an Alcohol and Drug partial hospitalization program observed increases in self-reported sugar consumption and sweet craving from Time 1 (T1) to Time 2 (T2; 4 weeks later). Sweet-cope (T1) predicted T2 sweet craving. In an exploratory cross-lagged panel model, sweet-cope predicted sugar consumption and sweet craving at T1 and T2, and alcohol craving at T2. This pattern of results suggests the hypothesis that use of sugar to regulate negative affect may prove a novel, modifiable risk mechanism of the association between sweet liking and relapse. Sweet-cope may also prove an intervention target for improving nutrition and weight-related factors in early recovery. Future research in larger sample sizes is needed.

Determining caries risk susceptibility in children of Udaipur city with genetic taste sensitivity and hormonal fingerprint.

Propylthiouracil (PROP) (a medicated tool) and hormonal fingerprint (second to fourth digits [2D:4D]) ratio can be used for detection of caries which is most prevalent oral health disease. This study aims to determine the role of genetic taste sensitivity and hormonal fingerprint (2D:4D ratio) on caries risk susceptibility. The present study was an observational and cross-sectional study. It was conducted on 570 children aged 6-12 years. PROP sensitivity test was done by PROP impregnated filter paper strips and subjects were divided accordingly into supertasters, medium-tasters, and nontasters. 2D:4D ratio was obtained by measuring length ratio of index to ring finger using Vernier caliper. Dietary preferences of the subjects were recorded. The evaluation of decayed, missing, and filled teeth/deft indices was done. Intergroup comparisons were performed using One-way ANOVA test, independent t-test and Chi-square test at 5% significance level. Positive correlation between nontasters, low digit ratio, sweet likers, and high caries index was found with a high significant difference. Genetic taste sensitivity and hormonal fingerprint (biological marker) can be used for detection of caries as the present research confirmed impact of hormones on taste perception.

Female sweet likers have enhanced cross-modal interoceptive abilities.

Abstract There are well known phenotypic differences in sweet-liking across individuals, but it remains unknown whether these are related to broader underlying differences in interoceptive abilities (abilities to sense the internal state of the body). Here, healthy women (N = 64) classified as sweet likers (SLs) or sweet dislikers (SDs) completed a bimodal interoception protocol. A heartbeat tracking and a heartbeat discrimination task determined cardiac interoception; both were accompanied by confidence ratings. A water load task, where participants consumed water to satiation and then to maximum fullness was used to assess gastric interoceptive abilities. Motivational state, psychometric characteristics and eating behaviour were also assessed. SLs performed significantly better than SDs on both heartbeat tasks, independently of impulsivity, anxiety, depression, and alexithymia. No differences in metacognitive awareness and subjective interoceptive measures were found. With gastric interoception, SLs were more sensitive to stomach distention, and they ingested less water than SDs to reach satiety when accounting for stomach capacity. SLs also scored higher on mindful and intuitive eating scales and on emotional eating particularly in response to negative stimuli; emotional overeating was fully mediated via interoceptive performance. Overall, our data suggest the SL phenotype may reflect enhanced responsiveness to internal cues more broadly.

Effects of Sweet-Liking on Body Composition Depend on Age and Lifestyle: A Challenge to the Simple Sweet-Liking-Obesity Hypothesis.

Taste hedonics drive food choices, and food choices affect weight maintenance. Despite this, the idea that hyper-palatability of sweet foods is linked to obesity development has been controversial for decades. Here, we investigate whether interpersonal differences in sweet-liking are related to body composition. Healthy adults aged 18–34 years from the UK (n = 148) and the US (n = 126) completed laboratory-based sensory tests (sucrose taste tests) and anthropometric measures (body mass index; BMI, body fat; fat-free mass; FFM, waist/hips circumferences). Habitual beverage intake and lifestyle and behavioural characteristics were also assessed. Using hierarchical cluster analysis, we classified participants into three phenotypes: sweet liker (SL), sweet disliker (SD), and inverted-U (liking for moderate sweetness). Being a SD was linked to higher body fat among those younger than 21 years old, while in the older group, SLs had the highest BMI and FFM; age groups reflected different levels of exposure to the obesogenic environment. FFM emerged as a better predictor of sweet-liking than BMI and body fat. In the older group, sweetened beverage intake partially explained the phenotype–anthropometry associations. Collectively, our findings implicate underlying energy needs as an explanation for the variation in sweet-liking; the moderating roles of age and obesogenic environment require additional consideration.

Exploring the relationships between taste phenotypes, genotypes, ethnicity, gender and taste perception using Chi-square and regression tree analysis

It is well known that perceived taste intensity varies greatly among individuals, and that several factors including taste phenotypes (PROP Taster Status (PTS), Sweet Liking Status (SLS), Thermal Taster Status (TTS)), ethnicity and gender, contribute to variation in taste responsiveness, although such factors are usually investigated in isolation. This study aimed to investigate the association between different taste pheno/genotypes, explore whether these taste phenotypes associated with ethnicity (Caucasian vs Asian) and gender, and determine the relative effects of the different factors on perceived taste intensity. As analysis of this type of data with ANOVA can be difficult due to confounding factors, interactions, and small sample sizes in subcategories, the use of regression tree analysis as an alternative approach was investigated. To that end, two-hundred and twenty-three volunteers were phenotyped for their PTS, SLS and TTS and genotyped for TAS2R38 –rs713598 and gustin –rs2274333. They also rated their perceived intensity of five basic taste and metallic solutions on a gLMS scale. No significant association between the three taste phenotypes were found indicating PTS, SLS and TTS are independent taste phenotypes. However, the results indicated that Asians were not only more likely to be PROP supertasters, but also more likely to be thermal tasters or Low Sweet Likers, compared to Caucasians. Gender was also significantly associated with SLS, where males were more likely to be High Sweet Likers. For perceived taste intensity, traditional ANOVA analysis proved to be challenging. The alternative approach, using regression trees, was shown to be an effective tool to provide a visualised framework to demonstrate the multiple interactions in this dataset. For example, ethnicity was the most influencing factor for perceived sour and metallic taste intensity, where Asians had heightened response compared to Caucasians. The regression tree analysis also highlighted that the PTS effect was dependent on ethnicity for sour taste, and PTS and TTS effect was dependent on ethnicity for metallic taste. This study is the first study to use regression tree analysis to explore variation in taste intensity ratings, and demonstrated it can be an effective tool to handle and interpret complex sensory datasets.

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.

Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee.

Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed. PRACTICAL APPLICATION: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.

The Effect of Sleep Curtailment on Hedonic Responses to Liquid and Solid Food.

It is currently unclear whether changes in sweet taste perception of model systems after sleep curtailment extend to complex food matrices. Therefore, the primary objective of this study was to use a novel solid oat-based food (crisps) and oat-based beverage stimulus sweetened with sucralose to assess changes in taste perception after sleep curtailment. Forty-one participants recorded a habitual and curtailed night of sleep using a single-channel electroencephalograph. The next morning, overall sweetness, flavor, and texture liking responses to energy- and nutrient-matched oat products across five concentrations of sweetness were measured. Overall (p = 0.047) and flavor (p = 0.017) liking slopes across measured concentrations were steeper after curtailment, suggesting that sweeter versions of the oat products were liked more after sleep curtailment. Additionally, a hierarchical cluster analysis was used to classify sweet likers and non-likers. While the effect of sleep curtailment on sweet liking did not differ between sweet liking classification categories, sleep curtailment resulted in decreased texture liking in the solid oat crisps for sweet non-likers (p < 0.001), but not in the oat beverage. These findings illustrate the varied effects of sleep on hedonic response in complex food matrices and possible mechanisms by which insufficient sleep can lead to sensory-moderated increases in energy intake.

Parental substance use and child reward-driven eating behaviors

Family history of substance use is a well-established risk factor for greater substance use in adolescence and adulthood. The biological vulnerability hypothesis proposes that family history of substance use might also confer risk for obesogenic eating behavior because of similar rewarding characteristics between substances and certain foods (e.g., processed foods high in refined carbohydrates and fat). Indeed, preliminary research shows that family history of substance use is linked with sweet liking and obesity in adults; however, it is unknown whether this factor is linked to eating behavior earlier in development. The present study (n = 52) tested the association of severity of parental nicotine dependence and alcohol use (drinking frequency, drinking quantity, binge drinking, and number of annual drinks consumed) with two types of child [Mage = 10.18 (0.83) years] eating behavior: homeostatic eatingbehavior, or eating regulated by internal satiety cues, and reward-driven eatingbehavior, or eating motivated by pleasure. Results indicated that—over and above the influence of child age, child biological sex, and family income—more severe parental nicotine dependence and frequent and/or heavy, frequent parental alcohol use were associated with significantly greater child reward-driven eating behaviors as indexed by the Food Responsiveness and Enjoyment of Food subscales on the Child Eating Behavior Questionnaire. Parental substance use was not associated with child homeostatic eating behavior as indexed by the Satiety Responsiveness subscale. Family history of substance use may be an important transdiagnostic risk factor that identifies children at risk for obesogenic, reward-driven eating behaviors.

Multiple Dimensions of Sweet Taste Perception Altered after Sleep Curtailment.

Short sleep duration increases preferences for high-carbohydrate and high-fat foods. It is unclear if insufficient sleep-induced changes in food preference are mediated by changes in taste perception and if these changes are related to sweetener type (sucrose or sucralose) or sweet liking phenotype. The primary objective of this study was to determine if sleep curtailment results in changes in sweet taste perception after sleep curtailment. Forty participants used a single-channel electroencephalograph to record both a habitual and curtailed night (33% reduction) of sleep at home. The following morning, multiple dimensions of sweet taste perception were measured, including preferred sweetener concentrations, patterns of sweet liking, and intensity perception over a range of concentrations. After curtailment, a significant increase in preferred concentration for both sucrose and sucralose (p < 0.001 for both) was observed. The slope of sucrose sweet liking increased after curtailment (p = 0.001). The slope of sucralose liking also increased, but this was not significant (p = 0.129). Intensity perception of the sweeteners was not altered by curtailment. Hierarchical cluster analysis was used to classify participants by sweet liking phenotype. Phenotypes were found to predict preferred sweetener concentration. These findings illustrate a possible need to control for sleep in food sensory studies and suggest a potential mechanism by which insufficient sleep can lead to excess energy intake.

311-LB: Gustatory Cortex Response to Sweet Taste Is Positively Correlated with Adiposity

How sweet taste perception promotes excess caloric intake, obesity and diabetes is debated. There is little evidence for altered sweet taste in obesity, and adiposity does not predict sweet liking. However, overweight and obese subjects generally prefer high fat, sweet stimuli. The effect of adiposity on brain responses to sweet taste has not been systematically assessed, particularly in adults. In this ongoing study, 8 normal weight women (BMI 23.4±2.2 kg/m2, age 47±14 y) and 7 women with obesity (BMI 48.8±9.2 kg/m2, age 44±10 y), underwent functional magnetic resonance imaging (fMRI) on a Siemens 3T Magnetom Prisma using 32-channel head coil. fMRI assessed brain responses to 0.40M and 0.10M sucrose sprayed onto the tongue as compared to water (7 sucrose and 17 water trials in each 5:52 min long scan). Two scans were acquired at each concentration, where 0.40M and 0.10M scans alternated and the first scan sucrose concentration was counterbalanced across subjects. Across the whole sample, BOLD activation from [Sucrose (0.40M) &amp;gt; water] was detected (p&amp;lt;0.01, k&amp;gt;10) in gustatory insula, sensorimotor cortex/rolandic operculum, right ventral striatum, and bilateral posterolateral orbital cortex (the latter only in [Sucrose (0.10M) &amp;gt; water]). After including BMI as a covariate, a positive association of BMI and [Sucrose (0.40M) &amp;gt; water] contrast was present in the left gustatory insula area (peak, p&amp;lt;0.005), right rolandic operculum and sensorimotor cortex (ps&amp;lt;0.008). There were no negative correlations between BMI and the [Sucrose (0.40M) &amp;gt; water] contrast. BMI did not correlate with the [Sucrose (0.10M) &amp;gt; water] contrast. These preliminary findings suggest that women with obesity have greater responses in gustatory cortex to sweet taste compared to lean women. This is consistent with reports that overweight and obese subjects generally prefer sweet foods. The data might also suggest that gustatory cortex reactivity is altered by excess adiposity, possibly complicating diet compliance. Disclosure R.V. Considine: None. S.S. Janetsian-Fritz: None. M.D. Picklesimer: None. S.E. Wainscott: None. M. Dzemidzic: None. D.A. Kareken: None. Funding American Diabetes Association (1-18-ICTS-036 to R.V.C.)

A Citizen Science Project: Associations of the Oral Microbiota with Body Mass Index and Measures of Sweet Taste Liking (P20-030-19)

ObjectivesTo determine if the oral microbiota is associated with body mass index (BMI) in adults. To determine if sweet taste liking measures are associated with the composition of the oral microbiota in either adults or children. MethodsParticipants ages 8 + years were recruited from visitors to the Denver Museum of Nature & Science. Participants sampled five concentrations of sucrose (0.0%, 2.4%, 4.3%, 7.7%, 13.7% w/v) by swishing and spitting 5 mL of each. Sweet taste liking for each solution was measured using a 100 mm visual analog scale (VAS) with the anchors: ‘dislike extremely’ and ‘like extremely.’Participants used swabs to collect oral microbiota samples. DNA was extracted from these samples, 16S rRNA libraries were made, and the resulting libraries were sequenced. Height and weight were measured at the museum by trained staff. ResultsOverall, as adult body mass index (BMI) increased, alpha diversity (Chao1) of the adult oral microbiota decreased. The adult oral microbiota differed in membership. Underweight and normal weight participants had different oral microbiota communities than overweight and obese participants. These associations remained significant when females were analyzed as a separate group, but not when males were analyzed as a separate group. The differences were based on the types of bacteria present but not the abundance of those bacteria. Oral microbiota of underweight and normal weight participants were defined by the presence of Corynebacterium, Bacillus, and unclassified Clostridiales. With respect to sweet liking, alpha diversity (Chao1) was positively associated with liking of the 2.4% sucrose solution (tertiles) in female adults and female children. ConclusionsOral microbiota community structure is associated with adult BMI. Furthermore, the level of liking of sweet solutions in both adults and children is associated with alpha diversity of the oral microbiota. Funding SourcesThe Sweet-Tasting Study in the Genetics of Taste Lab was supported by both the Denver Museum of Nature & Science and the Denver Museum of Nature & Science Foundation. This work was also supported by the USDA National Institute of Food and Agriculture and Michigan State AgBioResearch.

Taste Is Everything: The Role of Sensory Evaluation in Nutrition Education for Low-Income Populations (OR13-04-19)

ObjectivesTo measure acceptance of recipes taught and demonstrated through the University of Georgia Supplemental Nutrition Assistance Program Education (SNAP-Ed) and Expanded Food and Nutrition Education Program (EFNEP) nutrition education curricula through sensory evaluation. MethodsSensory evaluation was conducted on seven newly developed recipes through the SNAP-Ed Food Talk: Farmer’s Market curriculum and sixteen existing recipes through the EFNEP Food Talk curriculum. To evaluate acceptance of the recipes, SNAP-Ed and EFNEP program participants were provided with a nine-point hedonic scale with 1 being ‘dislike extremely’ and 9 being ‘like extremely.’ Program participants were asked to rate for overall liking (OL) of the recipe and liking of additional sensory attributes, including appearance, flavor, texture, saltiness, and sweetness. Recipes were prepared following standardized instructions for consistency of preparation and portion size. ResultsA total of 1438 SNAP-Ed and EFNEP participants (78% female, 66% African American) evaluated 7 newly developed recipes (n = 563) and 16 existing recipes (n = 872). The Curly Noodle Supreme (OL = 6.11, flavor = 5.58, texture = 6.56) and Cheesy Broccoli Soup (OL = 6.63, flavor = 6.51, texture – 6.64) had the lowest ratings from the 16 existing recipes. The Chicken Chili with White Beans (OL = 7.34, flavor = 7.11, texture = 7.31) and Vegetarian Tacos (OL = 7.28, flavor = 7.04, texture = 7.15) had the highest ratings from the 7 newly developed recipes. With standard range of acceptability for a recipe being 7.0 and higher in sensory evaluation, these ratings provide justification for the addition of newly developed recipes and modification or replacement of existing recipes into the SNAP-Ed and EFNEP nutrition education curricula. ConclusionsThe study findings suggest that sensory evaluation has the potential to contribute to the development, testing, and modification of recipes that are more responsive to the unique sensory preferences of low-income populations for nutrition education programs. Funding SourcesUSDA SNAP-Ed, USDA EFNEP.