A subjective measure of the acceptability and pleasantness of food. It implies a property of "being acceptable to the taste or mouth," with a sufficiently agreeable flavor for eating and pleasing to taste. It embraces the hedonic evaluation of a food resulting from its sensory properties, modified in relation to energy needs, past experience and learning, and the quantity of food consumed within a meal. Palatability may be inferred from the intensity and persistence of ingestion (palatability response). High-pal-atability foods tend to be energy dense, with high fat and carbohydrate content. It is an important determinant of caloric intake and can overwhelm processes of satiation;
Ian P. Stolerman (ed.), Encyclopedia of Psychopharmacology DOI 10.1007/978-3-540-68706-1, © Springer-Verlag Berlin Heidelberg 2010
the greater the palatability of food, the more likely it is that overconsumption will occur.
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