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Physiol Behav. 1991 Dec;50(6):1111-7.

Impact of sex and age on sensory evaluation of sugar and fat in dairy products.

Author information

1
Laboratoire de Neurobiologie de la Nutrition, Université Pierre et Marie Curie, Paris.

Abstract

Ratings of sugar/fat mixtures were examined in eight groups (2 sexes x 4 age categories) of healthy, normal-weight subjects (N = 226). The subjects were tested immediately before and after a standard lunch. Stimuli were 20 semisolid mixtures of soft white cheese or heavy cream containing between 0 and 30 grams of fat per 100 g, and sweetened with 1, 5, 10, 20 or 40% sucrose (wt./wt.). The subjects briefly tasted the samples; they rated stimulus sweetness, fat content and pleasantness, using 9-point scales. Sweetness ratings were a direct function of sucrose concentration. Rating of fat content was more accurate in older subjects. While palatability was nearly synonymous with sugar content in young boys, most groups showed inverted U-shaped preference functions, with optimal sucrose level at 10% in females and 20% in males. Stimuli were rated very slightly but significantly fatter and sweeter after than before lunch; taste preference ratings in the fed condition were sometimes reduced.

PMID:
1798764
DOI:
10.1016/0031-9384(91)90569-a
[Indexed for MEDLINE]

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