Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food. Issue 3 (25th February 2022)

• Record Type: Journal Article
• Authors: Rosa, Antonella; Pinna, Ilenia; Masala, Carla
• Is Part Of: Journal of sensory studies. Volume 37:Issue 3(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-02-25
• Subjects: Sensory evaluation -- Periodicals; Food -- Sensory evaluation -- Periodicals; Food preferences -- Periodicals; 664.072
• DOI: 10.1111/joss.12739
• Languages: English
• ISSNs: 0887-8250

Abstract

Abstract: In this study, the role of sex and body weight in the olfactory and gustatory dimensions (pleasantness, intensity, and familiarity) of mullet cured roes, a marine rich‐fat food with peculiar sensory attributes, was evaluated. One hundred seventy‐seven participants were enrolled. Positive correlations were observed between all food taste and odor dimensions. Women reported a significantly higher odor and taste intensity ratings than men. Multivariate linear regression analyses evidenced that body weight in women was negatively correlated to the food odor and taste pleasantness and positively correlated to odor intensity. These negative correlations were due to different women gustatory performance in relation to body weight. A significantly lower perception of salty and bitter taste was observed in women with a body weight >60 kg compared to those with a body weight ≤60 kg. Our results underline the important role of sex and body weight in the food products sensory evaluation. Practical applications: This study evidenced higher intensity ratings in women than men for the evaluation of olfactory and gustatory dimensions (pleasantness, intensity, and familiarity) of the salted and dried mullet roes, a lipid‐rich food, and the role of body weight in women sensory perception. Therefore, our data highlight the importance of taking into consideration sex and body weight when consumers panels are selected and constituted for the evaluation of sensory properties and acceptance of lipid‐rich foods, but also applicable to other types of foods.