Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains

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  • Kumiko Nakano
    Laboratory of Nutrition Chemistry Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Oiwake‐cho Kitashirakawa, Sakyo‐ku Kyoto 606‐8502 Japan
  • Yasushi Kyutoku
    Functional Brain Science Laboratory Jichi Medical University 3311‐1 Yakushiji, Shimotsuke Tochigi 329‐0498 Japan
  • Minako Sawa
    Laboratory of Nutrition Chemistry Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Oiwake‐cho Kitashirakawa, Sakyo‐ku Kyoto 606‐8502 Japan
  • Shigenobu Matsumura
    Laboratory of Nutrition Chemistry Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Oiwake‐cho Kitashirakawa, Sakyo‐ku Kyoto 606‐8502 Japan
  • Ippeita Dan
    Functional Brain Science Laboratory Jichi Medical University 3311‐1 Yakushiji, Shimotsuke Tochigi 329‐0498 Japan
  • Tohru Fushiki
    Laboratory of Nutrition Chemistry Division of Food Science and Biotechnology Graduate School of Agriculture Kyoto University Oiwake‐cho Kitashirakawa, Sakyo‐ku Kyoto 606‐8502 Japan

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<jats:title>Abstract</jats:title><jats:p>The present study explored the possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability via its subdomains (rewarding, cultural, and informational) while keeping physiological factors constant. Seventy‐five Japanese participants were asked to taste cheese samples and to respond to a questionnaire that was developed to dissect the distinct subdomains of palatability. The subsequent factor analyses revealed that three major factors may serve as distinct subdomains of palatability: rewarding, cultural, and informational, although the informational factor was not sufficiently robust. Multivariate regression analysis on cheese samples with exactly the same ingredients but sold in different packages led to different comprehensive palatability ratings due to the contribution of the cultural, but not the rewarding, factor. These results suggest that palatability is not merely determined by the physical and chemical properties that are intrinsic to a food product itself, but also depends on psychological properties that can arise through interaction between humans and the food product. The current study presents the first experimental demonstration that palatability could be dissociated to its subdomains.</jats:p>

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