Evaluation of a method for determining sweet preference

Abstract

I devised and evaluated a method for determining sweet preference using a sweet preference point corresponding to the lowest concentration of surface solution among those the subject felt too sweet and unpleasant. This method showed better reliability and validity than evaluations based on conventional sweet threshold values or the most preferred solution. Althouth no sex differences were observed in sweet preference, age differences did exist. Those subjects who reported liking sweet foods often had high sweet preference points, although they did not always show greater caries experience.