Purpose

This study assessed the perception of sweetness, creaminess, and pleasantness from a sweet/fat preference test in subjects who are lean (BMI: 19–25), obese (BMI: 30–33) or very obese (BMI: 34–40) using categorical modeling.

Methods

Subjects tasted 16 dairy solutions consisting of 0%, 3.5%, 11.3% and 37.5% fat and each containing 0%, 5%, 10%, or 20% sugar and rated them for sweetness, creaminess and pleasantness.

Results

A proportional odds model described the perception of sweetness using an Emax for the effect of sugar and a linear effect for fat. Perception of creaminess was dependent on the fat and sugar content and was described with proportional odds model with linear effects of sugar and fat. Perception of pleasantness increased with sugar and fat but decreased in solutions containing 37.5% fat. A differential odds model using an Emax model for fat and sugar with a negative interaction between them allowed the sugar content to be less than proportional and the fat content to be greater than proportional for pleasantness.

Conclusions

Application of modeling provided understanding of these complex interactions of sugar and fat on the perception of sweetness, creaminess, and pleasantness and provides a tool to investigate obesity and pharmacological intervention.

中文翻译：

---

瘦、肥胖和非常肥胖受试者的甜味/脂肪偏好

目的

本研究评估了瘦（BMI：19-25）、肥胖（BMI：30-33）或非常肥胖（BMI：34-40）受试者对甜味/脂肪偏好测试的甜味、奶油味和愉悦感。使用分类建模。

方法

受试者品尝了 16 种乳制品溶液，由 0%、3.5%、11.3% 和 37.5% 的脂肪组成，每种都含有 0%、5%、10% 或 20% 的糖，并对它们的甜度、奶油味和愉悦度进行评分。

结果

比例优势模型使用 Emax 来描述糖的影响和脂肪的线性影响，描述了对甜度的感知。对奶油味的感知取决于脂肪和糖的含量，并用具有糖和脂肪线性效应的比例优势模型进行描述。愉悦感随着糖和脂肪的增加而增加，但在含有 37.5% 脂肪的溶液中会降低。使用脂肪和糖之间负相互作用的 Emax 模型的微分优势模型允许糖含量小于比例，而脂肪含量大于愉悦度的比例。

结论

建模的应用提供了对糖和脂肪对甜味、奶油味和愉悦感感知的这些复杂相互作用的理解，并提供了研究肥胖和药物干预的工具。