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Related Experiment Videos

Some suggestions on dealing with palatability--response to Ramirez.

H R Kissileff1

  • 1Department of Medicine, Columbia University College of Physicians and Surgeons, New York, NY 10025.

Appetite
|June 1, 1990
PubMed
Summary

This study reframes palatability by defining its components and proposing standardized measurements. It distinguishes between intrinsic and learned palatability to better understand food intake and obesity.

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Area of Science:

  • Behavioral Science
  • Sensory Science
  • Nutrition Science

Background:

  • Palatability is commonly understood through an observer's measurement of ingestive activity.
  • This creates a circular definition where the measure of palatability is derived from the activity it's meant to explain.

Discussion:

  • A proposed solution involves a research context with four components: ingestor, ingestant, response measure, and observer.
  • Standardized conditions are crucial for accurate palatability measurements.
  • Palatability should be qualified by the specific operations influencing its measurement, such as "intrinsic" or "learned" palatability.

Key Insights:

  • Intrinsic palatability relates to sensory properties of the food itself.
  • "Learned palatability" arises from associations between sensory properties and post-ingestional outcomes.

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  • Distinguishing these types of palatability is key to understanding excessive food intake and its link to obesity.

    • Outlook:

    • Determining the relative contributions of different palatabilities to excessive intake can help address obesity.
    • This operational approach may eventually make the term "palatable" obsolete in scientific contexts.