Sensory and Hedonic Judgments of Common Foods by Lean Consumers and Consumers with Obesity

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Abstract
COX, DAVID N., MARJOLEIN VAN GALEN, DUNCAN HEDDERLEY, LYNNE PERRY, PETER B. MOORE, DAVID J. MELA. Sensory and hedonic judgments of common foods by lean consumers and consumers with obesity. Obes Res. 1998;6:438–447. Objective: To establish differences between lean subjects and subjects with obesity in subjective reports of predominant taste and texture attributes of common foods, and the relationships of these qualities and foods with overall liking. Research Methods and Procedures: Twenty lean (body mass index: 20 to 25 kg/m2) nondieting healthy adults and 23 (body mass index: ≥30 kg/m2) nondieting healthy adults with obesity assigned ratings for pleasantness and predominant sensory attributes to 50 common foods in 14 food groups using a questionnaire. They completed the Dutch Eating Behavior Questionnaire. Body composition was assessed by bioelectrical impedance. Results: There were no significant group differences between pleasantness scores overall; however, lean subjects assigned higher scores to fruits and vegetables, to foods self‐classified as sweet and as salty/savory, and to foods grouped in the highest and lowest quintiles of percentage food energy from fat. There were no group differences in free‐choice texture descriptors applied to foods, but correspondence analysis revealed that subjects with obesity associated coarse, slippery, tough, and fatty textures with “dislike extremely,” whereas lean subjects associated grainy, moist, doughy, and fibrous texture with “like extremely.” Analyses reduced texture terms to 39 key descriptors for use in subsequent work. Groups did not significantly differ in reported external or restrained eating behaviors, but subjects with obesity scored significantly higher for reported emotional eating. Discussion: Differences in preferences for listed common foods exist between weight status groups according to taste, food group, and texture. Consumers can make textural descriptions of foods that could be used to assess sensory and hedonic qualities of actual food choices.

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