A Brief Task to Assess Individual Differences in Fat Discrimination

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• 作者：Joseph D. Donovan ; Kathleen L. Keller and Beverly J. Tepper
• 刊名：Journal of Sensory Studies
• 出版年：2016
• 出版时间：August 2016
• 年：2016
• 卷：31
• 期：4
• 页码：296-305
• 全文大小：354K
• ISSN：1745-459X

文摘

Fat discrimination ability varies across individuals and may be related to individual differences in fat preference and dietary behavior. The objective of this study was to develop a brief fat discrimination task using salad dressings varying in canola oil content, in a difference from control format. First, 74 subjects were identified as fat discriminators or fat non-discriminators based on a screening task. Subjects were also classified as non-, medium- or super-tasters of the bitter compound, 6-n-propylthiouracil (PROP) that has previously been linked to differences in fat perception. Then, all subjects participated in a four-sample difference from control task where they assessed the degree of difference between the test samples and a blind control. Results showed that the more sensitive groups (PROP super-tasters and fat discriminators) were able to discern both 30 and 40% fat samples from the 55% fat blind control, but the less sensitive groups (PROP non- and medium tasters, and fat non-discriminators) could only discern the 30% fat sample from the 55% fat blind control. These data suggest that the four-sample difference-from-control task is a convenient method for distinguishing individuals by fat discrimination ability when they are segmented using different criteria.