, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

FLAVOR (modified from NFM425 Spring, 1996)

Food & Ingredients	\|	Educ. Serv.	\|	Tech Serv.	\|	Market Serv.	\|	E-Commerce Serv.

REPRINTS, COPIES
FAQ

Purpose: This dicusses the development of universally acceptable tastes.

How diverse are the tastes of different consumers?	All consumers differ only in quantitative like for sweet, salty flavor. Bitter varies considerably. There is a common tread of acceptance.
What are the scientific interpretations for this diversity?	Sinki made the following deductions Preference, like, and dislike are influenced by more than one factor, mostly stemming from genetic, physiological, and psychological influences. The degree of influence of these various factors will vary depending on the type of food and its positioning for consumers. This classification reminds us the food and flavor preferences deal with the human senses.
Is there a common thread for pleasing the palate?	How to please the diverse palates? Gradual Adaptation Emphasizing pleasure. ...highly emphasizng those flavor nuances that are most liked by the consumer, and de-emphaszing those that are most disliked, while creating a flavor profile readily identifiable with the target food. Eye appeal

Fig. 1 (modified) Factors Influencing Flavor and Food Preference

Flavor and Food Preference

Genetic Favors
race
sex
individual characteristics (e.g. health, aging, acuity)

Physiological Factors
caloric needs
nutrient needs
general health needs

Psychological Factors

Environmental

Economic (e.g. import, availability)

Georgraphic

Legislation

Habits
Personal

religion
attitude

intellect

belief
Association

Positive (e.g. wedding)

Negative(e.g. illness

Updated: Thursday, September 6, 2007.