Taste and Food Preferences

Hely Tuorila

Tastes can change our feeding behavior, either by motivating further eating or by leading to rejection of a food or beverage. This capability of shifting behavior is accompanied by positive or negative affective responses to those foods and beverages: We like or dislike them. By origin a biologically relevant facility, taste perception has a great impact on the food industry and society. Food-product development is directed to produce tasty foods worldwide, to gain popularity among consumers, and thus to increase sales. At the same time, easy access to a wide supply of good-tasting foods creates a risk for human health and well-being, as such foods are likely to motivate excess consumption or bias choices toward unhealthy options. Tastes are the core of sensory properties of foods. In common language, this is underscored by the dichotomous division of foods into “sweet” and “salty” (or savory) categories. Almost any food or beverage ...

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