Next Article in Journal
Association of Handgrip Strength with Dietary Intake in the Korean Population: Findings Based on the Seventh Korea National Health and Nutrition Examination Survey (KNHANES VII-1), 2016
Next Article in Special Issue
Fatty Acid Lingual Application Activates Gustatory and Reward Brain Circuits in the Mouse
Previous Article in Journal
Whey Protein Concentrate WPC-80 Intensifies Glycoconjugate Catabolism and Induces Oxidative Stress in the Liver of Rats
Open AccessArticle

Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method

1
Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy
2
Department of Paediatrics, San Paolo Hospital, Department of Health Sciences, University of Milan, 20142 Milan, Italy
*
Author to whom correspondence should be addressed.
Nutrients 2018, 10(9), 1179; https://doi.org/10.3390/nu10091179
Received: 3 August 2018 / Revised: 23 August 2018 / Accepted: 24 August 2018 / Published: 28 August 2018
(This article belongs to the Special Issue Taste, Nutrition and Health)
The aim of the present study was to apply the Check-all-that-apply (CATA) method in an ambulatory context involving subjects with phenylketonuria (PKU) to obtain a sensory description and to find the drivers of liking of low-phenylalanine products (Glycomacropeptide vs. L-amino acids formulas). 86 subjects with PKU (age range: 8–55 years) evaluated 8 samples: 4 L-amino acid formulas and 4 Glycomacropeptide (GMP) formulas, flavored with neutral, chocolate, strawberry and tomato aromas. Participants were asked to indicate which sensory attributes characterized each formulations and to score the overall liking. Significant differences were found regarding liking scores (F = 65.29; p < 0.001). GMP samples flavored with chocolate and strawberry, described as sweets, with a mild and natural taste and odor, were the most appreciated. Overall, GMP formulas obtained higher liking scores compared to L-amino acid formulas. Tomato flavored samples, described as bitter, salty, with artificial color, with strong taste and odor, obtained the lowest scores. In conclusion, CATA questionnaire seems to be a suitable method also in ambulatory context since this approach suggested that different foods and beverages with GMP could be developed to improve dietary treatment compliance of subjects with PKU from school age onwards. View Full-Text
Keywords: acceptability; food development; sensory attributes; CATA; dietotherapy; aromas acceptability; food development; sensory attributes; CATA; dietotherapy; aromas
Show Figures

Figure 1

MDPI and ACS Style

Proserpio, C.; Pagliarini, E.; Zuvadelli, J.; Paci, S.; Re Dionigi, A.; Banderali, G.; Cattaneo, C.; Verduci, E. Exploring Drivers of Liking of Low-Phenylalanine Products in Subjects with Phenyilketonuria Using Check-All-That-Apply Method. Nutrients 2018, 10, 1179.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop