Send to

Choose Destination
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

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


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.

[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center