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On the Linear Arrangement of Palatability of Natural Foods with an Example of Varietal Preference in Leguminosae and Cruciferae by a New, Rapid Laboratory Method¹

Two Figures

Biological Laboratory, University of Maine, Orono

A method is described whereby foods and varieties of foods may be arranged in a linear or hierarchal order in terms of palatability ratings. The "substitution test" devised for this purpose allows the freedom necessary for a natural expression of nutritional behavior and yet permits controlled repetition of the experiment.

By this method six varieties of clovers (Trifolium), four varieties of alfalfas (Medicago), four varieties of sweet clover (Melilotus), fifteen varieties of cabbages (Brassica oleracea capitata), and three varieties of kale (Brassica oleracea acephala) were compared directly in pairs according to their acceptance value in terms of fresh, green weight. The rabbit (Lepus cuniculus) was used as experimental subject.

When multiple-step differences were compared with singlestep differences there occurred a few reversals and some extensions, but in general contractions of observed values from the values expected from the sum of the single-steps. In the instance of sweet clover, accumulative negative factors appeared to be responsible for the relatively low palatability ratings; for cabbages, neutral separate nonaccumulative factors appeared responsible for their palatability differences. There was some evidence, in comparing different food classes, that palatability ratings rose with increased moisture content and fell with increased fibre content.

In order to facilitate the comparison of palatability ratings with nutritional value, the method supplies a series of Taste Tester Varieties as a preliminary standard for future comparison.

Manuscript received 25 November 1942.