Abstract Introduction Higher liking for fat is a risk factor for obesity. Fat in food is often combined with a sweet or salty taste. This study aims to investigate the role of fat on pleasantness and perception in both a salty and a sweet liquid food product. Methods In a complete factorial design, 47 participants (23 males) tasted creamy tomato soup and custard in four fat concentrations (0, 7.5, 15, 30%), combined with four salt concentrations (0.04, 0.35, 0.7, 1.5%) in soup, and four sugar concentrations (0.56, 4.5, 9, 18%) in custard. Participants rated pleasantness, saltiness intensity, sweetness intensity and fattiness intensity. The preferred fat concentrations were determined by hedonic ranking. Results Fat and salt separately affected pleasantness in soup (P Conclusion Salt and sugar are stronger influencers on food liking than fat. Across foods, there is no consistent effect of fat on perception or on liking, therefore the attractiveness of fat in foods cannot be generalised. The attraction to high fat levels in custard, while hardly perceiving differences in fat concentrations, remains unclear and needs further investigation.

中文翻译：

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对咸甜食物中脂肪的偏好和感知

摘要 引言 对脂肪的更高喜好是肥胖的危险因素。食物中的脂肪通常带有甜味或咸味。本研究旨在研究脂肪对咸味和甜味液体食品的愉悦度和感知的作用。方法 在一个完整的析因设计中，47 名参与者（23 名男性）品尝了四种脂肪浓度（0、7.5、15、30%）以及四种盐浓度（0.04、0.35、0.7、1.5%）的奶油番茄汤和奶油冻。汤和奶油冻中的四种糖浓度（0.56、4.5、9、18%）。参与者对愉悦度、咸味强度、甜味强度和脂肪强度进行评分。优选的脂肪浓度由享乐等级确定。结果 脂肪和盐分别影响汤中的愉悦感（P 结论 盐和糖对食物喜好的影响比脂肪更强。在食物中，脂肪对感知或喜好没有一致的影响，因此食物中脂肪的吸引力不能一概而论。奶油冻中高脂肪含量的吸引力，虽然几乎察觉不到脂肪浓度的差异，但仍不清楚，需要进一步研究。