Food preferences have been identified as a key determinant of children's food acceptance and consumption. The aim of this study was to identify factors that influence children's liking for fruits, vegetables and non-core foods. Participants were Australian mothers (median age at delivery=31years, 18-46years) and their two-year-old children (M=24months, SD=1month; 52% female) allocated to the co...

BACKGROUND Children's food choices are guided by their preferences. However, these preferences may change due to repeated exposure. METHODS This study investigated children's (n = 242, 7-12 yrs-old) liking and wanting for snacks over 3 weeks of daily consumption. The snacks differed in size (small vs large) or flavour (sweet vs sweet-sour). Two conditions were designed: 1) a monotonous group ...

OBJECTIVE Low inhibitory control and strong hedonic response towards food are considered to contribute to overeating and obesity. Based on previous research, the present study aimed at examining the potentially crucial interplay between these two factors in terms of long-term weight loss in people with obesity. METHODS BMI, inhibitory control towards food, and food liking were assessed in obe...

A specialized cubic-millimeter hotspot in the rostrodorsal quadrant of medial shell in nucleus accumbens (NAc) of rats may mediate opioid enhancement of gustatory hedonic impact or "liking". Here, we selectively stimulated the three major subtypes of opioid receptors via agonist microinjections [mu (DAMGO), delta (DPDPE), or kappa (U50488H)] and constructed anatomical maps for functional locali...

Taste is one of the main factors determining food choices. Differences in PROP bitter taste perception have been implicated in individual differences in food preferences and selection. The present study examined associations between, PROP phenotypes, self-reported food liking and TAS2R38 polymorphisms, the major gene implicated in PROP bitterness, in six different populations of the Caucasus an...

Odor stimuli play a major role in perception of food flavor. Food-related odors have also been shown to increase rated appetite, and induce salivation and release of gastric acid and insulin. However, our ability to identify an odor as food-related, and our liking for food-related odors, are both learned responses. In conditioning studies, repeated experience of odors with sweet and sour tastes...

The global increase in obesity rates has been tied to the rise in junk-food availability and consumption. Increasingly, children are exposed to a junk-food diet during gestation and early development. Excessive consumption of junk-food during this period may negatively impact the development of brain motivation and reward pathways. In this study we investigated the effects of a chronic junk-foo...

Salivary flow and composition have an impact on flavor perception. However, very few studies have explored the relationship between saliva, individual liking and usual dietary intake. The aim of our study was to evaluate the association of salivary flow and composition with both a liking for fat, saltiness and sweetness and the usual nutrient intake in an adult French population. Liking for fat...

Differences between elderly subjects (n = 46, 61-86 years) and young subjects (n = 36, 18-25 years) in food perception and food liking were investigated. Intensity and liking ratings were assessed for custard dessert, in which flavor enrichment, textural change, and irritant addition were incorporated as strategies to compensate for sensory losses with increasing age. The sensory acuity (taste,...