Preference, liking and wanting for beverages in children aged 9–14 years: Role of sourness perception, chemical composition and background variables

摘要

The purpose of the study was to examine the relationship between children's liking or wanting perception of sourness and food behavioural data in two types of beverages. In total 239 children (9–14 years old) evaluated apple juice and fruit drink ina design with 4 different dry matter concentrations. Multiple ranking was used to determine preference and perception of sourness, and a 5-point facial rating scale was used to assess liking and wanting. Children filled in questionnaires and BMI were registered. Multiple ranking showed that children on average had a high preference for versions of beverages perceived as less sour (p = 0.05). A PCA on rating data (liking and wanting, respectively), segmented the children in 3–4 segments. A minor segmentof children with high liking and wanting for the apple juice perceived as most sour was obvious. L-PLS regression revealed visually clear correlations between chemical measurements, liking, wanting and behavioural data.