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Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteers
Taste sensitivity relates to food preferences and macronutrients intake. The current study investigated whether the neural responses to food odors varied in sensory quality (sweet or non-sweet) and their associations with macronutrient content (high- or low-fat) in young healthy participants varied in sweet taste sensitivity. Thirty-eight participants were assessed for their sensitivity to sucrose solutions using a modified "taste strip" test. They were divided into high sweetness sensitivedoi:10.1016/j.neuroimage.2019.116413 pmid:31837472 fatcat:23eownjkofch5bttrnm5m3z76m