The role of sour and bitter perception in liking,familiarity and choice for phenol-rich plant-based foods |
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| Affiliation: | 1. Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;2. Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, 50144 Florence, Italy;3. Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, 95123 Catania, Italy;4. Department of Agriculture Sciences, University of Naples Federico II, 80055 Naples, Italy;5. Center Agriculture Food Environment (C3A) University of Trento - Edmund Mach Foundation, 38010 San Michele all’Adige TN, Italy;6. University of Southern Denmark, Department of Technology and Innovation, Campusvej 55 Odense 5230 Denmark;7. Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, 40126 Bologna, Italy;8. School of Agricultural, Forestry and Environmental Sciences (SAFE), University of Basilicata, 85100 Potenza, Italy;9. University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;1. Lyon Neuroscience Research Center, CNRS UMR5292, INSERM U1028, University Lyon, Bron, France;2. Ecole Nationale Polytechnique d''Oran - Maurice Audin, Département de Mathématiques et Informatique, Oran, Algeria;3. Hospices Civils de Lyon, France;4. Unité de Rhinologie-Olfactologie, Hôpitaux Universitaires de Genève, Switzerland;5. Institut Paul Bocuse Research Centre, Ecully, France;1. Department of Food Science, Section for Food Design and Consumer Behaviour, Future Consumer Lab, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;2. Department of Food Science, Section for Chemometrics and Analytical Technology, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark;3. Department of Food and Meal Science, Kristianstad University, SE-291 88 Kristianstad, Sweden;1. Université Paris Nanterre, Department of Psychology, 200 avenue de la République, 92000 Nanterre, France;2. CRÉDOC, 142 rue du Chevaleret, Paris, France;3. Nutritionist, Paris, France;4. Institut du Goût, 28 Avenue Aumont, Chantilly, France;1. Dept. DAGRI – University of Florence, Florence Italy;2. TasteMatters Research & Consulting, Australia;1. University of Twente, Enschede, The Netherlands;2. Behavioral Science Institute, Radboud University, Nijmegen, The Netherlands;3. KAIST, Republic of Korea |
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| Abstract: | Among factors influencing food preferences and choices, individual differences in taste perception play a key role in defining eating behaviour. In particular, sour and bitter responsiveness could be associated with the acceptance and the consumption of phenol-rich plant-based foods recommended for a healthy diet. The aim of this study was to investigate, in a large population sample, the associations among sour and bitter responsiveness and liking, familiarity and choice for plant-based foods characterized by these target tastes. Adults aged 18 to 60 years (n = 1198; 58% women) were tested for their sour and bitter responsiveness both in water solutions and in food models (pear juice-based beverages modified in citric acid content to induce different levels of sourness: 0.5, 2.0, 4.0 and 8.0 g/kg; chocolate pudding samples modified in sucrose content to induce different levels of bitterness: 38, 83, 119, 233 g/kg). Familiarity, stated liking and choice for fruit juices and vegetables varying for sour/bitter taste (high in bitter/sour taste: e.g. grapefruit juice and cauliflower; low in bitter/sour taste: e.g. zucchini and pineapple juice) were measured. Results showed a significant positive correlation between bitter and sour taste perception in water solutions and model foods, as well as a positive correlation between the perceived intensity of the two taste stimuli. Subjects characterized by high responsiveness to the two target stimuli were found to give lower liking scores to foods characterized by sour/bitter tastes and tended to choose less sour/bitter foods compared to less responsive subjects.Thus, food choice for phenol rich plant-based products could be associated with a reduced responsiveness to bitter and sour tastes and a consequent higher acceptance of food products characterized by these taste qualities. |
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| Keywords: | Taste perception Food preferences Food choice Plant-based diet Food familiarity |
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