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Assessing food liking: comparison of food liking questionnaires and direct food tasting in two cultures

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posted on 2018-12-01, 00:00 authored by Uracha Wanich, Dhoungsiri Sayompark, Lynn RiddellLynn Riddell, Sara Cicerale, Gie LiemGie Liem, Mohammadreza MohebbiMohammadreza Mohebbi, Susie MacfarlaneSusie Macfarlane, Russell KeastRussell Keast
Food liking can be directly measured in specialised sensory testing facilities; however, this method is not feasible for large population samples. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian, 35 Thai, mean (SD) age 19 (3.01) years, 51% men). Participants completed a FLQ (consisting of 73 food items Australia, 89 Thai) and then, after tasting the food, rated their liking of a selection of 10 commercially available food items using a nine-point hedonic scale. Both tasks were completed on the same day and were repeated one week later. The reliability of and a comparison between methods was determined using Intra-Class Correlation Coefficients (ICC), and the difference was assessed using an independent sample t-test. The results indicate that the test-retest reliability of FLQ and the laboratory-based liking assessment range was moderate (0.40⁻0.59) to excellent (0.75⁻1.00). There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (p < 0.01). However, the data produced from the FLQ reflects the laboratory-based liking assessment. Therefore, it provides representative liking data in large population-based studies including cross-cultural studies.

History

Journal

Nutrients

Volume

10

Issue

12

Pagination

1 - 11

Publisher

MDPI

Location

Basel, Switzerland

eISSN

2072-6643

Language

eng

Publication classification

C1 Refereed article in a scholarly journal

Copyright notice

2018, the authors