title: Individual differences in sensory preferences for fat in model sweet dairy products.
abstract: Sensory preferences for fat in foods are influenced both by subject characteristics and by the nature of the food stimulus. Hedonic responses to sugar/fat mixtures depend on strong interactions between perceptions of the two ingredients, including tactile as well as gustatory effects. Fat-containing liquid and solid foods, and dessert-type sugar/fat mixtures produce different hedonic response profiles. Body weight, weight history and the presence of eating disorders are associated with differences in hedonic responsiveness to fat among women. This inter-subject variability in hedonic response profiles mandates the use of novel techniques for data analysis. Conventional hedonic response curves mask between-subject differences. Individual patterns of hedonic responses to sugar/fat mixtures are better represented by frequency distributions of maximum hedonic responses or of individual optimal sugar-to-fat ratios.
authors.affiliation: Human Nutrition Program, School of Public Health M-5170, University of Michigan, Ann Arbor 48109-2029.
authors.forename: A
authors.initials: A
authors.lastname: Drewnowski
mesh_terms: D000328:Adult; D003611:Dairy Products; D004041:Dietary Fats / Q000008:administration & dosage; D001068:Feeding and Eating Disorders / Q000523:psychology; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D006801:Humans; D007206:Individuality; D008297:Male; D013649:Taste
chemical_list: D004041:Dietary Fats