Definition of palatability - What it is, Meaning and Concept

The idea of ​​ palatability is used to refer to the quality of a food that is pleasant to the palate It can be understood as the pleasure that the consumer experiences when ingesting a food or a drink.

It is important to note that palatability is not associated with nutritional properties .The concept refers to the organoleptic characteristics of the product that make it more or less attractive to someone: its flavor , its aroma, its texture, its appearance , etc.

Palatability, therefore, depends largely on subjectivity .It is usually linked to the subject's previous experiences.

The hormones are responsible for regulating the brain mechanisms that make a person or an animal mammal want to eat.In that group of hormones appear substances that influence the pleasure centers found in the brain : in this way, they encourage the search and consumption of the food in question.

This causes palatability to be associated with the functioning of the reward and reward pathways in the brain.In some cases, this quality affects the sensations of hunger and sed .That is why many processed foods include components that aim to increase their palatability to promote their intake, regardless of the consequences that this intake produces in the body.

The study of palatability is also relevant in feeding the cattle and the pets .The intention is that the think and the balanced food bring pleasure to the animal to achieve sustained consumption over time.

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