Food Composition and Palatability

Food Composition and Palatability

This study will investigate fat taste and if free fatty acids (FFA) in food function as a signal for fat content. FFA are quite unpleasant - the investigators want to measure if the concentration in different foods correlates with hedonic preference. FFA concentration from a variety of foods will be used to determine if people who have greater sensitivity for FFA find foods with higher FFA concentrations less acceptable. Further, this study with determine whether the relationship between fat taste and hedonic food preference is modified by sex and body mass index (BMI).

Inclusion Criteria:

• Age 18-64
• Healthy
• Non-smoker

Exclusion Criteria:

• Food allergies
• Inability to detect and identify basic tastes