EXPLORATION OF THE SENSORY CHARACTERISTICS OF CRAVED AND AVERSIVE FOODS

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Abstract
: This research examined the sensory characteristics of craved and aversive foods, as determined by 70 healthy adults. Cravings and aversions were identified by 66% and 53% of subjects. Typically, cravings were intermittent, and the items were sweet tasting and pleasant smelling. In contrast, aversions were chronic, and the items were described as either bitter or bad (e.g., soapy, mealy, dusty) tasting, and exhibiting an unpleasant smell. Chemesthetic attributes were frequently associated with cravings and aversions, particularly texture and thermal sensations with the former whereas texture and irritating sensations were associated with the latter. The findings suggest that sensory characteristics of foods may provide salient cues for the formation of cravings and aversions.

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