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Sweetness and food selection

  • M. T. Conner

Abstract

The sweetness of a food or drink is an important influence on its selection. However, sweetness is merely one attribute out of the whole complex which forms the eating or drinking situation. Within the food itself there is a whole range of attributes likely to affect selection, e.g. bitterness, texture, aroma, etc. and these attributes are likely to interact in various ways. In addition, a whole range of factors not intrinsic to the food are also likely to affect selection, e.g. bodily state, attitude towards the food, the appropriateness of the food to the eating context, etc. The relationship between sweetness and food selection and the interaction between sweeteners and the other aspects of the eating situation are considered in this chapter.

Keywords

Ideal Point Food Selection Prefer Level Sweet Food Innate Preference 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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