The present study investigated whether children were able to communicate stable flavour preferences and whether mothers' ability to correctly identify their child's flavour preferences is related to the stability of their child's flavour preferences. On 2 consecutive days, 75 girls and 77 boys (3-10 years, mean age=7.1+/-2.3 years) carried out a preference ranking task for five ice-cream flavours: mint, coffee, chocolate and two variants of vanilla. Without input from their child, mothers ranked four of these flavours according to their own understanding of their child's flavour preferences. Spearman rank order correlations suggest that older aged children (5-10 years) have more stable flavour preferences than younger aged children (3-5 years) (p<0.05). Only 39% of mothers were able to correctly predict children's most preferred flavour, but significantly more parents (61%) were able to predict children's least preferred flavour (p<0.05). Mothers' ability to correctly predict their children's least preferred flavour seemed to be facilitated by children's ability to communicate their least preferred flavours in a consistent manner (p<0.05). It is recommended to apply proper sensory methodologies with children rather than relying on mothers' report when interested in children's likes. When interested in children's dislikes mothers' report might be suitable.
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http://dx.doi.org/10.1016/j.appet.2010.04.002 | DOI Listing |
Chem Biol Interact
January 2025
Department of Community Dental Health, Faculty of Dental Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka.
Betel quid contains two major ingredients; Areca catechu and Piper betel, often consumed with slaked lime, tobacco, certain flavouring agents, colouring agents, herbs, and spices according to personal preferences. The areca nut alkaloids (arecoline, arecaidine, guvacine, and guvacoline), and tobacco alkaloids (nicotine, nor-nicotine) undergo nitrosation during chewing in the oral cavity with the presence of nitrite and thiocyanate and endogenously. Among the nitrosation products generated areca nut-derived nitrosamine (ADNA): 3-(methylnitrosamino) Propionitrile (MNPN) and the two tobacco-specific nitrosamines (TSNAs); N'-nitrosonornicotine (NNN) and 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone) (NNK) are considered Group 1 human carcinogens.
View Article and Find Full Text PDFFood Sci Nutr
January 2025
School of Applied Sciences, Division of Engineering and Food Science University of Abertay Dundee Scotland UK.
This study investigates the effects of three brown seaweed species (, , and ), their pre-processing treatments, and incorporation percentages on the physical and sensory properties of crackers. Significant ( ≤ 0.001) two-way and three-way interactions were observed for moisture content, with seaweed addition generally resulting in drier crackers.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Crop and Soil Science, Oregon State University, Corvallis, Oregon, USA.
This research explores consumer preferences and emotional reactions to beverages made from roasted barley and examines the possibility of launching a new product line featuring Streaker barley grown in the Pacific Northwest. Utilizing hedonic scales, just-about-right scales, and check-all-that-apply questions, a sensory evaluation was conducted. The study reveals two distinct consumer clusters, each exhibiting contrasting preferences and responses to novel beverages incorporating Streaker barley.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Agriculture, Food, Climate Science, Injibara University, Injibara, Ethiopia.
Mangoes (Mangifera indica L.) are valued for their rich nutrients, including vitamins A, B, C, carotenoids, and phenolic compounds. However, high moisture content and seasonal availability contribute to post-harvest losses of up to 50%.
View Article and Find Full Text PDFCurr Biol
January 2025
Department of Translational Neuroscience, Wake Forest University School of Medicine, Winston-Salem, NC 27157, USA. Electronic address:
Flavor is the quintessential multisensory experience, combining gustatory, retronasal olfactory, and texture qualities to inform food perception and consumption behavior. However, the computations that govern multisensory integration of flavor components and their underlying neural mechanisms remain elusive. Here, we use rats as a model system to test the hypothesis that taste and smell components of flavor are integrated in a reliability-dependent manner to inform hedonic judgments and that this computation is performed by neurons in the primary taste cortex.
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