Bakke Alyssa J, Shehan Catherine V, Hayes John E
Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, Pennsylvania, USA.
Food Qual Prefer. 2016 Apr 1;49:92-99. doi: 10.1016/j.foodqual.2015.12.001.
Fat is an important source of both pleasure and calories in the diet. Dairy products are a major source of fat in the diet, and understanding preferences for fat in fluid milk can potentially inform efforts to change fat consumption patterns or optimize consumer products. Here, patterns of preference for fat in milk were determined in the laboratory among 100 free living adults using rejection thresholds. Participants also answered questions relating to their health concerns, the type of fluid milk typically consumed, and their declared preference for type of milk (in terms of fat level). When revealed preferences in blind tasting were stratified by these measures, we observed striking differences in the preferred level of fat in milk. These data indicate a non-trivial number of consumers who prefer low-fat milk to full fat milk, a pattern that would have been overshadowed by the use of a group mean. While it is widely assumed and claimed that increasing fat content in fluid milk universally increases palatability, present data demonstrate this is not true for a segment of the population. These results underscore the need to go look beyond group means to understand individual differences in food preference.
脂肪是饮食中愉悦感和热量的重要来源。乳制品是饮食中脂肪的主要来源，了解液态奶中脂肪的偏好可能有助于改变脂肪消费模式或优化消费品。在此，通过拒绝阈值在实验室中确定了100名自由生活的成年人对牛奶中脂肪的偏好模式。参与者还回答了与他们的健康担忧、通常饮用的液态奶类型以及他们宣称的牛奶类型偏好（就脂肪含量而言）相关的问题。当根据这些指标对盲品中的显示偏好进行分层时，我们观察到牛奶中偏好的脂肪水平存在显著差异。这些数据表明，有相当数量的消费者更喜欢低脂牛奶而非全脂牛奶，这种模式会被群体均值掩盖。虽然人们普遍认为并声称增加液态奶中的脂肪含量普遍会提高适口性，但目前的数据表明，对于一部分人群来说并非如此。这些结果强调了超越群体均值去理解食物偏好个体差异的必要性。
