PalatabilityMore
Than a Matter of Taste

P
references for foods are thought

to be influenced by palatability. But
palatability has many meanings. Webster
defines palatable as pleasant or acceptable to
the taste and hence fit to be eaten or drunk.
Animal scientists usually explain palatability
as the pleasurable feelings associated with
If palatability is more than a matter of taste,
and it is, then how during a meal does the
body discriminate among different foods
lettuce, potatoes, steak, cakebased on flavor-
feedback interactions? The enteric (gut) and
central nervous (brain) systems continually
interact with one another, and with the rest of

eating that depend on a foods flavor and the body, to integrate a foods flavor with its
texture, or how much animals like a food or postingestive effects.
ration. Plant scientists describe palatability in
terms of plant qualities, such as chemical Palatability is dynamic. Palatability
composition, growth stage, and associated
operates along a continuum to influence
plants, availability of other plant species.
preference (Figure 1). When nutrients are eaten
These definitions of palatability focus on a
in correct amounts, animals experience satiety
foods flavor or its chemical and physical
and a liking for the flavor of the food. Con-
characteristics, but fail to integrate these
versely, when animals over-ingest nutrients or
variables.
toxins, they experience discomfort and a
disliking for the flavor of the food. Palatability
Redefining palatability. Research operates along a continuum because virtually
suggests that palatability is more than a matter everything, if ingested in high enough doses, is
of taste. Instead, it is the interrelationship toxic, including oxygen and water. Paracelsus
between a foods flavor and its postingestive observed: All substances are poisons; there is
effects. Flavor is the combination of odor, none which is not a poison. The right dose
taste, and texture. Postingestive effects result differentiates a poison and a remedy.
from feedback from the cells and organs.
Feedback is positive (increases palatability) if
the food meets nutritional needs. Feedback is Figure 1.
negative (decreases palatability) if the food is
inadequate or excessive relative to nutritional
needs or contains high levels of toxins. Thus,
flavor-feedback interactions are influenced by
the nutrient and toxin content of the food, the
nutritional needs of the animal, and the
animals past experiences with the food. The
sensessmell, taste, sightenable animals to
select among foods and provide pleasant or
unpleasant sensations associated with eating.
Postingestive feedback influences an animals
liking or disliking for a foodpalatability
and that depends on how well a food meets
the needs of the body. Palatability


More Than a
Matter of Taste
Behavioral Principles & Practices - Feedback, No. 1.3.1

Nutrients and toxins limit the amount of a food Changes in palatability are auto-

an animal can eat. Ruminants show little matic. Changes in palatability occur auto-
preference for foods low in nutrients, and they
matically through flavor-feedback interactions.
eat only limited amounts of foods high in
Animals dont need to think about or remember
nutrients. People experience the excessive-
the feedback event. Even when animals are
nutrient effect when we eat high-calorie foods
anesthetized or tranquilized, postingestive
that are too rich or foods high in salt. Rumi-
feedback still changes palatability. When sheep
nants limit their intake of foods that are too
eat a food and then receive a toxin dose during
high in energy, protein, or minerals. For ex-
deep anesthesia, they become averse to the
ample, protein is required in moderate amounts
food because the negative feedback of the toxin
every day. But too much protein causes exces-
occurs even when the animals are deeply
sive production of ammonia in the rumen,
asleep. Thus, feedback operates automatically,
which is toxic in high concentrations and
and often in the absence of rationality, to
reduces palatability. Energy is also a major
change palatability. For example, a person
nutrient but too much energy from readily
often acquires strong aversions to foods eaten
available sources of carbohydrates in foods like
just prior to getting nauseated even if the
grains can cause illnessacidosisand reduce
person knows that the flu or seasicknessnot
palatability. The ratio of protein to energy also
the foodwas responsible for the nausea.
has a strong influence on palatability. Palatabil-
ity declines if there is too much protein relative
The body is typically subtle in instructing
to energy or if the protein and energy ferment
individuals what and what not to eat. People
at different rates.
consciously remember only those feedback
events that were traumatic, such as getting
Over-ingesting toxins, such as terpenes, alka-
violently ill from food poisoning. In such cases
loids, and cyanogenic glycosides, causes
the body tells us in no uncertain terms, through
palatability to decrease. Research with different
intense nausea and vomiting, not to eat the
toxins shows that giving animals a sub-lethal
food again. But the body typically works subtly
dose of toxins via a stomach tube after eating an
and at a non-cognitive level to indicate its
otherwise nutritious food causes a strong
needs. If it didnt, animals would spend all
aversion to the food. When herbivores forage,
their time just trying to figure out what to eat,
over-ingestion of toxins is rarely a problem
how to digest it, and how to change preferences
because rapid postingestive feedback from


based on the bodys changing needs. It is
toxins enables animals to limit the amount of
remarkable to consider that so many complex
toxic food eaten. Thus, the amount of toxins in
interactions occur without a bit of thought.
foods sets limits on the quantity of a particular
food an animal can eat. As toxin concentrations
in a plant decline, intake of the plant increases. Additional Readings:
Thats why, given a choice, herbivores are able Provenza, F.D. 1996. Acquired aversions as the
to select plants that are higher in macronutri- basis for varied diets of ruminants foraging on
ents and lower in toxins than the average of the rangelands. J. Anim. Sci. 74:2010-2020.
plants available in a community.
Provenza, F.D. 1995. Postingestive feedback as
Positive feedback improves the palatability of a an elementary determinant of food preference
food. Many people dislike certain foods the and intake in ruminants. J. Range Manage. 48:2-
first time they eat them because the foods 17.
such as avocados, beer or coffeepossess Funding provided by
strong new flavors. But calories, alcohol and Utah Agricultural
Experiment Station and
caffeine can all be positively reenforcing. If we USDA-IFAFS. Produced
continue to consume those foods, often because by Utah State Univer-
of social pressures, we come to like the flavor. sity in collaboration
with University of
Animals react the same way. They often avoid Idaho, University of
nutritious new foods, especially those with Arizona, Montana State
strong flavors. If they continue to eat those University and the
National Wildlife
foods because they need additional nutrients or

 
Research Center with
because peers are eating them, they are likely to research conducted at
acquire preferences for the foods. Utah State University.