SweetScope: An investigation of sweet taste perception in Dutch and UK consumers

Authors: Pretorius, L., Čad, E.M., Mars, M., James, J., Appleton, K.M.

Journal: Food Quality and Preference

Publication Date: 01/12/2026

Volume: 146

ISSN: 0950-3293

DOI: 10.1016/j.foodqual.2026.106052

Abstract:

Background: Humans exhibit an innate liking for sweet taste, but the extent of liking and most preferred concentration can vary across individuals and populations. To explore some of this variation, this study replicated previous work from the Netherlands (NL), in a United Kingdom (UK) sample. Methods: UK adults (18–35 years, 18.5–30 kg/m²) (N = 29) were demographically matched to the NL sample (N = 28). Participants evaluated six sweet-tasting foods — two flavours of beverage, custard and cake, classified as familiar or unfamiliar; liquids, semi-solids or solids. Each test food was presented at five sweet taste concentration levels, served in a randomised, blinded order. Primary outcomes were liking (0−100), preference (ranked 1–5) and most preferred sweet taste concentration; secondary outcomes were familiarity and perceived sweet taste intensity. Results: Response-pattern analyses with linear mixed ANOVA included data from both samples (N = 57). Liking scores were comparable between populations (main effect: χ²(1) = 0.11, p = 0.74), although differences were found at the lowest and highest sweet taste concentrations (t(124) = 2.04, p = 0.04; t(124) = −2.35, p = 0.02). Familiar foods were more liked than unfamiliar foods (t(1635) = 7.86, p < 0.001). Solids foods were more liked than semi-solids and liquids (χ²(2) = 88.93, p < 0.001). Preference rankings (main effect: F(1,5490) = 0.13, p = 0.72) differed between populations at all sweet taste concentrations (t(53.2) = −4.62, p < 0.001) except the lowest (t(53) = 1.87, p = 0.06). Most preferred sweet taste concentration level did not differ between populations (Fisher's Exact; p = 0.38). Conclusions: In general, our main effects suggest similarities between UK and Dutch participants, but subtle differences based on sweet taste concentration, methodology used and product-specific characteristics underscore context-dependent variability.

Source: Scopus