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What do we mean when we say "palatable food"?

¹Monell Chemical Senses Center, Philadelphia, PA 19104-3308.

|June 1, 1990

Summary

The term "palatability" is inconsistently used, potentially referring to food properties, organism responses, or learned associations. Clarifying its meaning is crucial for understanding food intake regulation.

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Area of Science:

Food science
Nutritional science
Behavioral science

Background:

The term "palatability" and related concepts lack consistent definition in scientific literature.
Palatability can be attributed to the food itself, the consumer, or an interaction between the two.
Existing research often fails to differentiate the various interpretations of how palatable foods influence consumption.

Purpose of the Study:

To critically analyze the ambiguous usage of the term "palatability" in the context of food intake.
To delineate the distinct meanings and implications of statements linking palatability to increased food consumption.
To provide a clearer conceptual framework for studying the drivers of food intake.

Main Methods:

Literature review and conceptual analysis of studies discussing food palatability and intake.
Examination of the different interpretations of the phrase "palatable foods increase intake".
Identification of potential meanings including direct food effects, sensory-driven appetite modulation, correlational relationships, and associative learning.

Main Results:

The term "palatability" is used ambiguously, leading to confusion in interpreting research findings.
Four distinct interpretations of "palatable foods increase intake" were identified: simple observation, innate taste response, non-causal correlate, and learned association.
Failure to distinguish these meanings hinders a precise understanding of food intake regulation.

Conclusions:

A clear, consistent definition of palatability is needed for accurate scientific communication.
Future research should specify whether palatability refers to food characteristics, organismal responses, or learned associations.
Distinguishing these factors is essential for advancing the science of appetite and food consumption.

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