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Updated: Jul 13, 2026
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Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults
Published on: July 16, 2016
Individual differences in perceived bitterness predict liking of sweeteners
Jennifer K Kamerud1, Jeannine F Delwiche
1Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, USA.
Chemical Senses
|July 25, 2007
Summary
Individual differences in sweetener preference are influenced by bitterness perception, not just sweetness. This study explored how taste sensitivities affect how people like different sweeteners.
Area of Science:
- Sensory science
- Chemosensation research
- Consumer science
Background:
- Molecular studies suggest a single receptor and pathway for sweetness perception.
- Individual variations in sweetener liking and perception contradict this simplified model.
- Nonsweet taste sensitivities, like bitterness, may explain individual differences in sweetener preference.
Purpose of the Study:
- To investigate the factors contributing to individual differences in sweetener liking.
- To determine the role of bitterness perception and sweetener compounds in overall preference.
- To assess the influence of 6-n-propyl-3-thiouracil (PROP) sensitivity on sweetener perception.
Main Methods:
- Fifty participants rated the intensity of taste attributes for 10 sweeteners.
- Participants provided hedonic (liking) assessments for each sweetener.
- Individual sensitivity to 6-n-propyl-3-thiouracil (PROP) was measured.
Main Results:
- When sweetness intensity was controlled, bitterness perception was a major factor in sweetener liking.
- The specific sweetener compound itself also significantly contributed to overall liking.
- Sensitivity to PROP did not emerge as a significant factor in the liking model.
Conclusions:
- Individual differences in sweetener preference are significantly influenced by the perception of bitterness.
- Both the taste of the sweetener and its perceived bitterness contribute to overall liking.
- Further research may be needed to fully understand the complex interplay of taste perception and preference.
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