Sweet/Fat Preference Taste in Subjects Who are Lean, Obese and Very Obese.

ABSTRACT:

Purpose

This study assessed the perception of sweetness, creaminess, and pleasantness from a sweet/fat preference test in subjects who are lean (BMI: 19-25), obese (BMI: 30-33) or very obese (BMI: 34-40) using categorical modeling.

Methods

Subjects tasted 16 dairy solutions consisting of 0%, 3.5%, 11.3% and 37.5% fat and each containing 0%, 5%, 10%, or 20% sugar and rated them for sweetness, creaminess and pleasantness.

Results

A proportional odds model described the perception of sweetness using an Emax for the effect of sugar and a linear effect for fat. Perception of creaminess was dependent on the fat and sugar content and was described with proportional odds model with linear effects of sugar and fat. Perception of pleasantness increased with sugar and fat but de

SUBMITTER: Leohr J 

PROVIDER: S-EPMC7677291 | biostudies-literature | 2020 Nov

REPOSITORIES: biostudies-literature