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Factors that contribute to food preferences

Kamerud, Jennifer Kay
http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356

Abstract Details

2007, Master of Science, Ohio State University, Food Science and Technology.
Sensory responses to the taste, smell and texture of foods play a major role in determining food preferences, but some aspects of taste transduction, as well as the relative impacts of myriad factors on food preferences, are not completely understood. An important consequence of food preferences is that they lead to food choices. With obesity in the United States on the rise, a greater understanding of the psychological and physiological motivators behind food preferences and choices is sought. The first study detailed here examines the hypothesis that differences in the perception and subsequent liking of sweeteners may be driven by individual differences in the perception of “off-tastes” in sweeteners, such as bitterness. Fifty panelists tasted and rated 11 sweetener solutions over 3 sessions. Panelists rated their overall liking of sweeteners in duplicate, and then rated the perceived intensity of sweet, sour, salty, bitter and metallic in each sample in a separate session. In the last session, each panelist’s ability to taste 6-n-propylthiouracil (PROP) was determined. Results indicated that there is large variation across individuals in the liking of sweeteners. When matched for sweetness, the perceived bitter intensity and the identity of the sweetener compound were the two largest factors contributing to overall liking of a sweetener. Perceived sweetness, sourness, saltiness and metallic intensities, as well as sensitivity to PROP did not contribute significantly to the model. The second study used a classic twins’ study design to examine the relative impacts of nature and nurture on food preferences. One-hundred forty-three sets of twins tasted types of salsa (mild and medium), chocolate (white, milk and semi-sweet) and sweeteners (acesulfame-K, aspartame, saccharin and sucralose). Their assessments were analyzed with the Mx model-fitting program, which partitioned the variance in liking into three components--genetics (which determines inherent sensitivity), shared environment (which determines familiarity), and unshared environment/error. Interestingly, the impact of each factor was highly dependent upon the food type. Liking of the different sweeteners was due primarily to genetics (44%), but also was largely impacted by shared environment (39%), with only 17% of the variance being unexplained. In contrast, while liking of chocolate was also determined largely by genetics (45%), shared environment had no impact whatsoever on liking, leaving 55% of the variation in liking across individuals unexplained. As with chocolate, variation in liking of salsa was largely unexplained (45%). However, for salsa, shared environment 39%) was more important than genetics (16%). These results indicate relative importance of sensitivity and familiarity on liking is highly dependent upon the food type. Further, they suggest additional factors can be even more important than either. Though it may always remain impossible to predict who will enjoy a given food at a given time, the results of this thesis reveal that among the factors at play, innate sensitivity to taste attributes, and the foods which one is exposed to throughout life are both very important factors in determining preferences.
M. Monica Giusti (Advisor)
Jeannine Delwiche (Committee Member)
Richard Jagacinski (Committee Member)
95 p.
Food Science

Recommended Citations

Citations

  • Kamerud, J. K. (2007). Factors that contribute to food preferences [Master's thesis, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356

    APA Style (7th edition)

  • Kamerud, Jennifer. Factors that contribute to food preferences. 2007. Ohio State University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356.

    MLA Style (8th edition)

  • Kamerud, Jennifer. "Factors that contribute to food preferences." Master's thesis, Ohio State University, 2007. http://rave.ohiolink.edu/etdc/view?acc_num=osu1413366356

    Chicago Manual of Style (17th edition)

osu1413366356
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© 2007, all rights reserved.
This open access ETD is published by The Ohio State University and OhioLINK.