Surveying Food and Beverage Liking

Genetics, environmental exposures, and aging interact to produce variations in the perception or liking of taste, olfaction, and somatosensory sensations (i.e., chemosensation). Chemosensory variation can affect disease risk by influencing what people like and choose to eat from abundant supplies of desirable high‐fat, sweet, and salty foods and alcoholic beverages at the expense of less‐available or less‐liked vegetables. We contend that...