Aversive textures and their role in food rejection.

摘要: Texture is a prominent feature in foods and consequently can be the reason food accepted or rejected. However, other sensory attributes, such as flavor/taste, aroma, sound, appearance may also lead to rejection of motivations than unpleasantness exist unacceptance. To date, these for have been studied isolation their relationships with psychological factors not tested. This study measured reasons people reject probed into specifics texture rejection. A large U.S. sample (N = 473) was asked rate rejecting food, list that were disliked due unpleasant specify attribute(s), complete an assessment general touch sensitivity. Results showed 94% individuals its texture, comparable flavor-based Looking at number being rejected, flavor most common attribute, followed by then aroma. From linguistic standpoint, aversive textures encompass vocabulary, larger liked textures, same rejected single combination terms. Viscosity (e.g., slimy) hardness mushy) are types, but through cluster analysis subsets identified more textures. emphasizes role provides many avenues future investigations.