C. Biguzzi, C. Lange, *. Et-schlich, and P. , Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres, Journée Qualiment, p.27, 2012.

*. Biguzzi, C. Lange, C. Enderli, G. Kaci, K. Et-schlich et al., Improving the nutritional quality while maintaining the sensory quality: Is it possible with biscuits? 8 ème congrès international Goût Nutrition Santé, pp.19-20, 2013.

C. Biguzzi, *. Lange, C. Spiteri, M. Et-schlich, and P. , Can improving a biscuit's nutritional characteristics be compatible with maintaining it sensory quality? 10th Pangborn Sensory Science Symposium, pp.11-15, 2013.

R. Abdallah, L. Chabert, M. , L. Roux, B. Louis-sylvestre et al., Is Pleasantness of Biscuits and Cakes Related to their Actual or to their Perceived Sugar and Fat Contents?, Appetite, vol.30, issue.3, pp.309-324, 1998.
DOI : 10.1006/appe.1997.0143

L. M. Bartoshuk, V. B. Duffy, J. E. Hayes, H. R. Moskowitz, and D. J. Snyder, Psychophysics of sweet and fat perception in obesity: problems, solutions and new perspectives, Philosophical Transactions of the Royal Society B: Biological Sciences, vol.12, issue.3, pp.361-1137, 1471.
DOI : 10.1016/S0031-9384(97)00423-X

S. Bouhlal, S. Issanchou, and S. Nicklaus, The different impact of fat content on toddlers' and adults' food intake, 2011.

A. Deglaire, C. Méjean, K. Castetbon, E. Kesse-guyot, C. Urbano et al., Development of a questionnaire to assay recalled liking for salt, sweet and fat, Food Quality and Preference, vol.23, issue.2, pp.110-124, 2012.
DOI : 10.1016/j.foodqual.2011.08.006
URL : https://hal.archives-ouvertes.fr/hal-00924762

A. Drewnowski, Energy Density, Palatability, and Satiety: Implications for Weight Control, Nutrition Reviews, vol.56, issue.12, pp.347-353, 1998.
DOI : 10.1111/j.1753-4887.1998.tb01677.x

A. Drewnowski and E. Almiron-roig, Human Perceptions and Preferences for Fat-Rich Foods, Fat Detection: Taste, Texture, and Post Ingestive Effects, pp.243-264, 2010.
DOI : 10.1201/9781420067767-c11

A. Drewnowski, K. Nordensten, and J. Dwyer, Replacing sugar and fat in cookies: Impact on product quality and preference, Food Quality and Preference, vol.9, issue.1-2, pp.13-20, 1998.
DOI : 10.1016/S0950-3293(97)00017-7

A. Drewnowski, E. E. Shrager, C. Lipsky, E. Stellar, and M. R. Greenwood, Sugar and fat: Sensory and hedonic evaluation of liquid and solid foods, Physiology & Behavior, vol.45, issue.1, pp.177-183, 1989.
DOI : 10.1016/0031-9384(89)90182-0

F. Ministry and . Health, Second National Nutrition and Health Programme, 2006.

P. J. Geiselman, C. F. Smith, D. A. Williamson, C. M. Champagne, G. A. Bray et al., Perception of Sweetness Intensity Determines Women's Hedonic and other Perceptual Responsiveness to Chocolate Food, Appetite, vol.31, issue.1, pp.31-37, 1998.
DOI : 10.1006/appe.1997.0154

J. X. Guinard, C. Zoumasmorse, L. Mori, D. Panyam, and A. Kilara, Effect of Sugar and Fat on the Acceptability of Vanilla Ice Cream, Journal of Dairy Science, vol.79, issue.11, pp.79-1922, 1996.
DOI : 10.3168/jds.S0022-0302(96)76561-X

S. Hercberg, S. Chat-yung, and M. Chauliac, The French National Nutrition and Health Program: 2001???2006???2010, International Journal of Public Health, vol.53, issue.2, pp.68-77, 2001.
DOI : 10.1007/s00038-008-7016-2

S. H. Holt, L. Cobiac, N. E. Beaumont-smith, K. Easton, and D. J. Best, Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study, Food Quality and Preference, vol.11, issue.4, pp.299-312, 2000.
DOI : 10.1016/S0950-3293(99)00076-2

Z. Maache-rezzoug, J. M. Bouvier, K. Allaf, and C. Patras, Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits, Journal of Food Engineering, vol.35, issue.1, pp.23-42, 1998.
DOI : 10.1016/S0260-8774(98)00017-X

H. J. Macfie, N. Bratchell, K. Greenhoff, and L. V. Vallis, DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST-ORDER CARRY-OVER EFFECTS IN HALL TESTS, Journal of Sensory Studies, vol.2, issue.2, pp.129-148, 1989.
DOI : 10.1002/jsfa.2740470113

D. J. Mela, Sensory preferences for fats: What, who, why? Food Quality and Preference, pp.95-101, 1990.

D. J. Mela and R. J. Marshall, Sensory properties and perceptions of fats Dietary fats : Determinants of preference, selection and consumption, pp.27-41, 1991.

E. L. Melanson, A. Astrup, and W. T. Donahoo, The Relationship between Dietary Fat and Fatty Acid Intake and Body Weight, Diabetes, and the Metabolic Syndrome, Annals of Nutrition and Metabolism, vol.55, issue.1-3, pp.1-3, 2009.
DOI : 10.1159/000229004

M. O. Monneuse, F. Bellisle, and J. Louis-sylvestre, Impact of sex and age on sensory evaluation of sugar and fat in dairy products, Physiology & Behavior, vol.50, issue.6, pp.50-1111, 1991.
DOI : 10.1016/0031-9384(91)90569-A

B. Pareyt and J. A. Delcour, The Role of Wheat Flour Constituents, Sugar, and Fat in Low Moisture Cereal Based Products: A Review on Sugar-Snap Cookies, Critical Reviews in Food Science and Nutrition, vol.1, issue.6, pp.48-824, 2008.
DOI : 10.1080/10408690290825510

B. Pareyt, F. Talhaoui, G. Kerckhofs, K. Brijs, H. Goesaert et al., The role of sugar and fat in sugar-snap cookies: Structural and textural properties, Journal of Food Engineering, vol.90, issue.3, pp.90-400, 2009.
DOI : 10.1016/j.jfoodeng.2008.07.010

H. Tuorila, C. Sommardahl, L. Hyvönen, K. Leporanta, and P. Merimaa, Sensory attributes and acceptance of sucrose and fat in strawberry yoghurts, International Journal of Food Science & Technology, vol.44, issue.2, pp.359-369, 1993.
DOI : 10.1111/j.1365-2621.1993.tb01282.x

E. I. Zoulias, V. Oreopoulou, and C. Tzia, Textural properties of low-fat cookies containing carbohydrate- or protein-based fat replacers, Journal of Food Engineering, vol.55, issue.4, pp.337-342, 2002.
DOI : 10.1016/S0260-8774(02)00111-5

E. I. Zoulias, S. Piknis, and V. Oreopoulou, Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies, Journal of the Science of Food and Agriculture, issue.14, pp.80-2049, 2000.

R. Balintfy, J. Duffy, W. J. Sinha, and P. , Modeling Food Preferences Over Time, Operations Research, vol.22, issue.4, pp.711-727, 1974.
DOI : 10.1287/opre.22.4.711

M. Bertino, G. K. Beauchamp, and K. Engelman, Long-term reduction in dietary sodium alters the taste of salt, Am J Clin Nutr, vol.36, issue.6, pp.1134-1144, 1982.

C. Biguzzi, P. Schlich, and C. Lange, The impact of sugar and fat reduction on perception and liking of biscuits, Food Quality and Preference, vol.35, 2012.
DOI : 10.1016/j.foodqual.2014.02.001
URL : https://hal.archives-ouvertes.fr/hal-01185042

D. Bowen, P. Green, N. Vizenor, C. Vu, P. Kreuter et al., Effects of fat content on fat hedonics: cognition or taste?, Physiology & Behavior, vol.78, issue.2, pp.247-253, 2003.
DOI : 10.1016/S0031-9384(02)00973-3

S. J. Chung and Z. Vickers, Long-term acceptability and choice of teas differing in sweetness, Food Quality and Preference, vol.18, issue.7, pp.963-974, 2007.
DOI : 10.1016/j.foodqual.2007.03.011

L. Cooke, The importance of exposure for healthy eating in childhood: a review, Journal of Human Nutrition and Dietetics, vol.7, issue.1, pp.294-301, 2007.
DOI : 10.1037/h0025848

D. Engell, P. Bordi, M. Borja, C. Lambert, and B. Rolls, Effects of Information about Fat Content on Food Preferences in Pre-adolescent Children, Appetite, vol.30, issue.3, pp.30-269, 1998.
DOI : 10.1006/appe.1997.0106

F. Ministry and . Health, Second National Nutrition and Health Programme, 2006.

S. Girgis, B. Neal, J. Prescott, J. Prendergast, S. Dumbrell et al., A one-quarter reduction in the salt content of bread can be made without detection, European Journal of Clinical Nutrition, vol.57, issue.4, pp.616-620, 2003.
DOI : 10.1038/sj.ejcn.1601583

P. Kahkonen, H. Tuorila, and H. Rita, How information enhances acceptability of a low-fat spread, Food Quality and Preference, vol.7, issue.2, pp.87-94, 1996.
DOI : 10.1016/0950-3293(95)00040-2

D. Kilcast and F. Angus, Reducing salt in foods : practical strategies, 2007.
DOI : 10.1533/9781845693046

D. G. Liem and C. De-graaf, Sweet and sour preferences in young children and adults: role of repeated exposure, Physiology & Behavior, vol.83, issue.3, pp.421-429, 2004.
DOI : 10.1016/j.physbeh.2004.08.028

D. G. Liem, F. Miremadi, and R. S. Keast, Reducing Sodium in Foods: The Effect on Flavor, Nutrients, vol.3, issue.12, pp.694-711, 2011.
DOI : 10.3390/nu3060694

R. D. Mattes, Fat preference and adherence to a reduced-fat diet, The American Journal of Clinical Nutrition, vol.57, issue.3, pp.373-381, 1993.

M. A. Mccrory, J. C. Lovejoy, M. M. Gehrke, P. A. Palmer, P. E. Eichelsdoerfer et al., Can liking of a healthy food increase with repeated exposure? Appetite, pp.848-848, 2009.

E. L. Melanson, A. Astrup, and W. T. Donahoo, The Relationship between Dietary Fat and Fatty Acid Intake and Body Weight, Diabetes, and the Metabolic Syndrome. [Article; Proceedings Paper]. Annals of Nutrition and Metabolism, pp.1-3, 2009.

L. Methven, E. Langreney, and J. Prescott, Changes in liking for a no added salt soup as a function of exposure, Food Quality and Preference, vol.26, issue.2, pp.135-140, 2012.
DOI : 10.1016/j.foodqual.2012.04.012

H. R. Moskowitz, Engineering out food boredom: a product development approach that combines home use tests and time-preference analysis, Food Quality and Preference, vol.11, issue.6, pp.445-456, 2000.
DOI : 10.1016/S0950-3293(00)00016-1

P. Pliner, M. Pelchat, and M. Grabski, Reduction of Neophobia in Humans by Exposure to Novel Foods, Appetite, vol.20, issue.2, pp.111-123, 1993.
DOI : 10.1006/appe.1993.1013

D. R. Riskey, A. Parducci, and G. K. Beauchamp, Effects of context in judgments of sweetness and pleasantness, Perception & Psychophysics, vol.9, issue.3, pp.171-176, 1979.
DOI : 10.3758/BF03199865

R. Solheim, Consumer liking for sausages affected by sensory quality and information on fat content, Appetite, vol.19, issue.3, pp.285-292, 1992.
DOI : 10.1016/0195-6663(92)90168-6

K. Stubenitsky, J. I. Aaron, S. L. Catt, and D. J. Mela, Effect of information and extended use on the acceptance of reduced-fat products, Food Quality and Preference, vol.10, issue.4-5, pp.4-5, 1999.
DOI : 10.1016/S0950-3293(98)00056-1

S. A. Sullivan and L. L. Birch, Pass the sugar, pass the salt: Experience dictates preference., Developmental Psychology, vol.26, issue.4, pp.546-551, 1990.
DOI : 10.1037/0012-1649.26.4.546

H. Tuorila, A. V. Cardello, and L. L. Lesher, Antecedents and Consequences of Expectations Related to Fat-free and Regular-fat Foods, Appetite, vol.23, issue.3, pp.247-264, 1994.
DOI : 10.1006/appe.1994.1057

J. Wardle, L. J. Cooke, E. L. Gibson, M. Sapochnik, A. Sheiham et al., Increasing children's acceptance of vegetables; a randomized trial of parent-led exposure, Appetite, vol.40, issue.2, pp.40-155, 2003.
DOI : 10.1016/S0195-6663(02)00135-6

J. Wardle, M. L. Herrera, L. Cooke, and E. L. Gibson, Modifying children's food preferences: the effects of exposure and reward on acceptance of an unfamiliar vegetable, European Journal of Clinical Nutrition, vol.57, issue.2, pp.341-348, 2003.
DOI : 10.1038/sj.ejcn.1601541

A. Westcombe and J. Wardle, Influence of Relative Fat Content Information on Responses to Three Foods, Appetite, vol.28, issue.1, pp.49-62, 1997.
DOI : 10.1006/appe.1996.0066

E. H. Zandstra, M. F. Weegels, A. A. Van-spronsen, and M. Klerk, Scoring or boring? Predicting boredom through repeated in-home consumption, Food Quality and Preference, vol.15, issue.6, pp.15-549, 2004.
DOI : 10.1016/j.foodqual.2003.12.001

E. Zoulias, V. Oreopoulou, and E. Kounalaki, Effect of fat and sugar replacement on cookie properties, Journal of the Science of Food and Agriculture, vol.75, issue.14, pp.82-1637, 2002.
DOI : 10.1002/jsfa.1230

E. I. Zoulias, S. Piknis, and V. Oreopoulou, Effect of sugar replacement by polyols and acesulfame-K on properties of low-fat cookies. [Article], Journal of the Science of Food and Agriculture, issue.14, pp.80-2049, 2000.

J. I. Aaron, D. J. Mela, and R. E. Evans, The Influences of Attitudes, Beliefs and Label Information on Perceptions of Reduced-fat Spread, Appetite, vol.22, issue.1, pp.25-37, 1994.
DOI : 10.1006/appe.1994.1003

L. Abdallah, M. Chabert, L. Roux, B. Louis-sylvestre, and J. , Is Pleasantness of Biscuits and Cakes Related to their Actual or to their Perceived Sugar and Fat Contents?, Appetite, vol.30, issue.3, pp.309-324, 1998.
DOI : 10.1006/appe.1997.0143

. Paris, Agence Française de Sécurité Sanitaire des Aliments (AFSSA)

V. Aldridge, T. M. Dovey, and J. C. Halford, The role of familiarity in dietary development, Developmental Review, vol.29, issue.1, pp.32-44, 2009.
DOI : 10.1016/j.dr.2008.11.001

L. , L. M. Duffy, V. B. Green, B. G. Hoffman, H. J. Ko et al., Valid across-group comparisons with labeled scales: the gLMS versus magnitude matching, www.anses.fr/PN8701.htm Bartoshuk, pp.109-114, 2004.

S. Bayarri, A. J. Taylor, and J. Hort, The Role of Fat in Flavor Perception:?? Effect of Partition and Viscosity in Model Emulsions, Journal of Agricultural and Food Chemistry, vol.54, issue.23, pp.54-8862, 2006.
DOI : 10.1021/jf061537k

G. K. Beauchamp and B. J. Cowart, Development of Sweet Taste, Sweetness (International Life Sciences, pp.127-140, 1987.
DOI : 10.1007/978-1-4471-1429-1_9

G. K. Beauchamp and M. Moran, Dietary experience and sweet taste preference in human infants, Appetite, vol.3, issue.2, pp.139-152, 1982.
DOI : 10.1016/S0195-6663(82)80007-X

M. Bertino, G. K. Beauchamp, and K. Engelman, Long-term reduction in dietary sodium alters the taste of salt, Am J Clin Nutr, vol.36, issue.6, pp.1134-1144, 1982.

M. Bertino, G. K. Beauchamp, and K. Engelman, Increasing dietary salt alters salt taste preference, Physiology & Behavior, vol.38, issue.2, pp.203-213, 1986.
DOI : 10.1016/0031-9384(86)90155-1

P. Besnard, M. C. Monnot, I. Niot, P. Passily-degrace, H. Poirier et al., Sur la piste du "goût du gras, Revue Annuelle de la Recherche. UB Sciences, pp.8-13, 2007.

S. Bialkova and H. Van-trijp, What determines consumer attention to nutrition labels?, Food Quality and Preference, vol.21, issue.8, pp.1042-1051, 2010.
DOI : 10.1016/j.foodqual.2010.07.001

S. Bialkova and H. C. Van-trijp, An efficient methodology for assessing attention to and effect of nutrition information displayed front-of-pack, Food Quality and Preference, vol.22, issue.6, pp.592-601, 2011.
DOI : 10.1016/j.foodqual.2011.03.010

L. L. Birch, Children's Preferences for High-Fat Foods, Nutrition Reviews, vol.50, issue.9, pp.249-255, 1992.
DOI : 10.1111/j.1753-4887.1992.tb01341.x

L. L. Birch, DEVELOPMENT OF FOOD PREFERENCES, Annual Review of Nutrition, vol.19, issue.1, pp.41-62, 1999.
DOI : 10.1146/annurev.nutr.19.1.41

L. L. Birch and D. W. Marlin, I don't like it; I never tried it: Effects of exposure on two-year-old children's food preferences, Appetite, vol.3, issue.4, pp.353-360, 1982.
DOI : 10.1016/S0195-6663(82)80053-6

&. Biscuits and . Gâteaux-de-france, Biscuits et gâteaux : Répertoire des dénominations et recueil des usages, 2001.

S. Bouhlal, S. Issanchou, and S. Nicklaus, The impact of salt, fat and sugar levels on toddler food intake, British Journal of Nutrition, vol.5, issue.04, pp.645-653, 2011.
DOI : 10.1016/j.foodqual.2008.10.004

D. J. Bowen, N. Tomoyasu, M. Anderson, M. Carney, and A. Kristal, Effects of Expectancies and Personalized Feedback on Fat Consumption, Taste, and Preference, Journal of Applied Social Psychology, vol.2, issue.4, pp.22-1061, 1992.
DOI : 10.1037//0021-843X.85.2.225

M. S. Brauss, B. Balders, R. S. Linforth, S. Avison, and A. J. Taylor, Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems, Flavour and Fragrance Journal, pp.14-351, 1999.

F. M. Breen, R. Plomin, and J. Wardle, Heritability of food preferences in young children???, Physiology & Behavior, vol.88, issue.4-5, pp.4-5, 2006.
DOI : 10.1016/j.physbeh.2006.04.016

J. Chandrashekar, M. A. Hoon, N. J. Ryba, and C. S. Zuker, The receptors and cells for mammalian taste, Nature, vol.24, issue.7117, pp.288-294, 2006.
DOI : 10.1038/nature05401

S. J. Chung and Z. Vickers, Long-term acceptability and choice of teas differing in sweetness, Food Quality and Preference, vol.18, issue.7, pp.963-974, 2007.
DOI : 10.1016/j.foodqual.2007.03.011

S. E. Coldwell, T. K. Oswald, and D. R. Reed, A marker of growth differs between adolescents with high vs. low sugar preference, Physiology & Behavior, vol.96, issue.4-5, pp.4-5, 2009.
DOI : 10.1016/j.physbeh.2008.12.010

L. Cooke, The importance of exposure for healthy eating in childhood: a review, Journal of Human Nutrition and Dietetics, vol.7, issue.1, pp.294-301, 2007.
DOI : 10.1037/h0025848

S. Cordelle, C. Lange, and P. Schlich, On the consistency of liking scores: insights from a study including 917 consumers from 10 to 80 years old, Food Quality and Preference, vol.15, issue.7-8, pp.7-8, 2004.
DOI : 10.1016/j.foodqual.2004.04.016

D. N. Cox, M. Van-galen, D. Hedderley, L. Perry, P. B. Moore et al., Sensory and Hedonic Judgments of Common Foods by Lean Consumers and Consumers with Obesity, Obesity Research, vol.1, issue.Suppl. 2, pp.438-447, 1998.
DOI : 10.1002/j.1550-8528.1998.tb00376.x

C. De-graaf and E. H. Zandstra, Sweetness Intensity and Pleasantness in Children, Adolescents, and Adults, Physiology & Behavior, vol.67, issue.4, pp.513-520, 1999.
DOI : 10.1016/S0031-9384(99)00090-6

M. Dean, P. Lampila, R. Shepherd, A. Arvola, A. Saba et al., Perceived relevance and foods with health-related claims, Food Quality and Preference, vol.24, issue.1, pp.129-135, 2012.
DOI : 10.1016/j.foodqual.2011.10.006
URL : http://dx.doi.org/10.1016/j.foodqual.2011.10.006

M. Dean, R. Shepherd, A. Arvola, M. Vassallo, M. Winkelmann et al., Consumer perceptions of healthy cereal products and production methods, Journal of Cereal Science, vol.46, issue.3, pp.188-196, 2007.
DOI : 10.1016/j.jcs.2007.06.007

G. Debry, Glucides à saveur sucrée, édulcorants et santé Sucres et santé), 1996.

J. A. Desor and G. K. Beauchamp, Longitudinal changes in sweet preferences in humans, Physiology & Behavior, vol.39, issue.5, pp.639-641, 1987.
DOI : 10.1016/0031-9384(87)90166-1

J. A. Desor, L. S. Greene, and O. Maller, Preferences for sweet and salty in 9- to 15-year-old and adult humans, Science, vol.190, issue.4215, pp.190-686, 1975.
DOI : 10.1126/science.1188365

D. Monaco, R. Ollila, S. Tuorila, and H. , EFFECT OF PRICE ON PLEASANTNESS RATINGS AND USE INTENTIONS FOR A CHOCOLATE BAR IN THE PRESENCE AND ABSENCE OF A HEALTH CLAIM, Journal of Sensory Studies, vol.8, issue.4, pp.1-16, 2005.
DOI : 10.1006/appe.2002.0476

J. Dobbing, Sweetness, 1987.
DOI : 10.1007/978-1-4471-1429-1

E. Dorey and J. Mccool, The Role of the Media in Influencing Children's Nutritional Perceptions, Qualitative Health Research, vol.98, issue.3, pp.645-654, 2009.
DOI : 10.1177/1049732309334104

A. Drewnowski, Sweetness and Obesity, Sweetness (International Life Sciences, pp.177-192, 1987.
DOI : 10.1007/978-1-4471-1429-1_12

A. Drewnowski, Sensory Properties of Fats and Fat Replacements, Nutrition Reviews, vol.50, issue.4, pp.17-20, 1992.
DOI : 10.1111/j.1753-4887.1992.tb01285.x

A. Drewnowski, Energy intake and sensory properties of food, The American Journal of Clinical Nutrition, vol.62, issue.5, pp.1081-1085, 1995.

A. Drewnowski, TASTE PREFERENCES AND FOOD INTAKE, Annual Review of Nutrition, vol.17, issue.1, pp.237-253, 1997.
DOI : 10.1146/annurev.nutr.17.1.237

A. Drewnowski, Sensory control of energy density at different life stages, Proceedings of the Nutrition Society, pp.239-244, 2000.

A. Drewnowski and E. Almiron-roig, Human Perceptions and Preferences for Fat-Rich Foods, Fat Detection: Taste, Texture, and Post Ingestive Effects, pp.243-264, 2010.
DOI : 10.1201/9781420067767-c11

A. Drewnowski, D. D. Krahn, M. A. Demitrack, K. Nairn, and B. A. Gosnell, Naloxone, an opiate blocker, reduces the consumption of sweet high-fat foods in obse and lean female binge eaters, American Journal of Clinical Nutrition, issue.6, pp.61-1206, 1995.

A. Drewnowski, C. L. Kurth, and J. E. Rahaim, Taste preferences in human obesity: environmental and familial factors, The American Journal of Clinical Nutrition, vol.54, pp.635-641, 1991.

A. Drewnowski, J. A. Mennella, S. L. Johnson, and F. Bellisle, Sweetness and Food Preference, Journal of Nutrition, vol.142, issue.6, pp.1142-1148, 2012.
DOI : 10.3945/jn.111.149575

A. Drewnowski and M. Schwartz, Invisible fats: Sensory assessment of sugar/fat mixtures, Appetite, vol.14, issue.3, pp.203-217, 1990.
DOI : 10.1016/0195-6663(90)90088-P

V. Duffy, B. Hayes, J. , E. Sullivan, B. et al., Surveying Food and Beverage Liking, International Symposium on Olfaction and Taste), pp.1170-558, 2009.
DOI : 10.1111/j.1749-6632.2009.04593.x

V. B. Duffy, L. M. Bartoshuk, R. Strigel-moore, and J. Rodin, Taste Changes across Pregnancya, Annals of the New York Academy of Sciences, vol.13, issue.1 OLFACTION AND, pp.805-809, 1998.
DOI : 10.1016/0031-9384(94)90361-1

V. B. Duffy, S. A. Lanier, H. L. Hutchins, L. S. Pescatello, M. K. Johnson et al., Food Preference Questionnaire as a Screening Tool for Assessing Dietary Risk of Cardiovascular Disease within Health Risk Appraisals, Journal of the American Dietetic Association, vol.107, issue.2, pp.237-245, 2007.
DOI : 10.1016/j.jada.2006.11.005

S. Frings, Primary processes in sensory cells: current advances Journal of comparative physiology. A, Neuroethology, sensory, neural, and behavioral physiology, pp.1-19, 2009.

T. A. Gilbertson, Gustatory mechanisms for the detection of fat, Current Opinion in Neurobiology, vol.8, issue.4, pp.447-452, 1998.
DOI : 10.1016/S0959-4388(98)80030-5

T. A. Gilbertson, L. Liu, I. Kim, C. A. Burks, and D. R. Hansen, Fatty acid responses in taste cells from obesity-prone and -resistant rats, Physiology & Behavior, vol.86, issue.5, pp.681-690, 2005.
DOI : 10.1016/j.physbeh.2005.08.057

H. Grabitske and J. Slavin, Gastrointestinal Effects of Low-Digestible Carbohydrates, Critical Reviews in Food Science and Nutrition, vol.43, issue.4, pp.327-360, 2009.
DOI : 10.1159/000176721

D. J. Graham, J. L. Orquin, and V. H. Visschers, Eye tracking and nutrition label use: A review of the literature and recommendations for label enhancement, Food Policy, vol.37, issue.4, pp.378-382, 2012.
DOI : 10.1016/j.foodpol.2012.03.004

J. Grinker, Obesity and sweet taste, American Journal of Clinical Nutrition, issue.6, pp.31-1078, 1978.

J. Grinker, J. Price, and M. Greenwood, Studies of childhood obesity, Hunger: Basic mechanisms and clinical implications, pp.441-457, 1976.

K. G. Grunert, J. Scholderer, and M. Rogeaux, Determinants of consumer understanding of health claims, Appetite, vol.56, issue.2, pp.56-269, 2011.
DOI : 10.1016/j.appet.2011.01.009

K. G. Grunert and J. M. Wills, A review of European research on consumer response to nutrition information on food labels, Journal of Public Health, vol.28, issue.4, pp.385-399, 2007.
DOI : 10.1007/s10389-007-0101-9

J. Guinard, C. Zoumas-morse, L. Mori, B. Uatoni, D. Panyam et al., Sugar and Fat Effects on Sensory Properties of Ice Cream, Journal of Food Science, vol.51, issue.6, pp.62-1087, 1997.
DOI : 10.1016/0950-3293(93)90159-4

J. X. Guinard, P. J. Sechevich, K. Meaker, S. S. Jonnalagadda, and P. Kris-etherton, Sensory Responses to Fat are Not Affected by Varying Dietary Energy Intake From Fat and Saturated Fat Over Ranges Common in the American Diet, Journal of the American Dietetic Association, vol.99, issue.6, pp.99-690, 1999.
DOI : 10.1016/S0002-8223(99)00167-4

P. A. Hannon, D. J. Bowen, C. M. Moinpour, and D. F. Mclerran, Correlations in perceived food use between the family food preparer and their spouses and children, Appetite, vol.40, issue.1, pp.77-83, 2003.
DOI : 10.1016/S0195-6663(02)00140-X

H. Comité-de-la-santé-publique, Pour une politique nutritionnelle de santé publique en France -Enjeux et propositions, 2000.

K. A. Hein, S. R. Jaeger, T. Carr, B. Delahunty, and C. M. , Comparison of five common acceptance and preference methods, Food Quality and Preference, vol.19, issue.7, pp.651-661, 2008.
DOI : 10.1016/j.foodqual.2008.06.001

H. A. Jamel, A. Sheiham, C. R. Cowell, and R. G. Watt, Taste Preference for Sweetness in Urban and Rural Populations in Iraq, Journal of Dental Research, vol.75, issue.11, pp.75-1879, 1996.
DOI : 10.1177/00220345960750111001

C. E. James, D. G. Laing, and I. Hutchinson, Perception of Sweetness in Simple and Complex Taste Stimuli by Adults and Children, Chemical Senses, vol.24, issue.3, pp.281-287, 1999.
DOI : 10.1093/chemse/24.3.281

C. E. James, D. G. Laing, A. L. Jinks, N. Oram, and I. Hutchinson, Taste response functions of adults and children using different rating scales, Food Quality and Preference, vol.15, issue.1, pp.77-82, 2004.
DOI : 10.1016/S0950-3293(03)00026-0

C. E. James, D. G. Laing, and N. Oram, A Comparison of the Ability of 8???9-Year-Old Children and Adults to Detect Taste Stimuli, Physiology & Behavior, vol.62, issue.1, pp.193-197, 1997.
DOI : 10.1016/S0031-9384(97)00030-9

C. E. James, D. G. Laing, N. Oram, and I. Hutchinson, Perception of Sweetness in Simple and Complex Taste Stimuli by Adults and Children, Chemical Senses, vol.24, issue.3, pp.281-287, 1999.
DOI : 10.1093/chemse/24.3.281

S. L. Johnson, L. Mcphee, and L. L. Birch, Conditioned preferences: Young children prefer flavors associated with high dietary fat, Physiology & Behavior, vol.50, issue.6, pp.50-1245, 1991.
DOI : 10.1016/0031-9384(91)90590-K

P. Kahkonen, H. Tuorila, and H. Rita, How information enhances acceptability of a low-fat spread, Food Quality and Preference, vol.7, issue.2, pp.87-94, 1996.
DOI : 10.1016/0950-3293(95)00040-2

K. Keskitalo, H. Tuorila, T. D. Spector, L. F. Cherkas, A. Knaapila et al., The Three- Factor Eating Questionnaire, body mass index, and responses to sweet and salty fatty foods: a twin study of genetic and environmental associations, American Journal of Clinical Nutrition, vol.88, issue.2, pp.263-271, 2008.

N. A. Khan and P. Besnard, Oro-sensory perception of dietary lipids: New insights into the fat taste transduction, Biochimica et Biophysica Acta (BBA) - Molecular and Cell Biology of Lipids, vol.1791, issue.3, pp.1791-149, 2009.
DOI : 10.1016/j.bbalip.2009.01.001

D. D. Kitts, Le rôle fonctionnel des sucres dans l'alimentation Retrieved from http://sucre.ca/francais/healthprofessionals/carboIssue4 Taste signaling elements expressed in gut enteroendocrine cells regulate nutrient-responsive secretion of gut hormones, Glucides-Info American Journal of Clinical Nutrition, vol.4, issue.3, pp.1-6, 1998.

L. H. Kuller, Dietary Fat and Chronic Diseases, Journal of the American Dietetic Association, vol.97, issue.7, pp.9-15, 1997.
DOI : 10.1016/S0002-8223(97)00724-4

D. Labbe, A. Rytz, C. Morgenegg, S. Ali, and N. Martin, Subthreshold Olfactory Stimulation Can Enhance Sweetness, Chemical Senses, vol.32, issue.3, pp.205-214, 2007.
DOI : 10.1093/chemse/bjl040

B. N. Landis, A. Welge-luessen, A. Brämerson, M. Bende, C. A. Mueller et al., ???Taste Strips??? ??? A rapid, lateralized, gustatory bedside identification test based on impregnated filter papers, Journal of Neurology, vol.818, issue.2, pp.242-248, 2009.
DOI : 10.1007/s00415-009-0088-y

A. Lanfer, K. Knof, G. Barba, T. Veidebaum, S. Papoutsou et al., Taste preferences in association with dietary habits and weight status in European children: results from the IDEFICS study, International Journal of Obesity, vol.79, issue.1, pp.27-34, 2012.
DOI : 10.1016/0195-6663(92)90198-F

C. Lange, C. Martin, C. Chabanet, P. Combris, and S. Issanchou, Impact of the information provided to consumers on their willingness to pay for Champagne: comparison with hedonic scores, Food Quality and Preference, vol.13, issue.7-8, pp.7-8, 2002.
DOI : 10.1016/S0950-3293(02)00059-9

F. Laugerette, P. Passilly-degrace, B. Patris, I. Niot, M. Febbraio et al., CD36 involvement in orosensory detection of dietary lipids, spontaneous fat preference, and digestive secretions, Journal of Clinical Investigation, vol.115, issue.11, pp.115-3177, 2005.
DOI : 10.1172/JCI25299

H. Lawless, Contextual effects in category ratings, Journal of testing and evaluation, vol.11, issue.5, pp.346-349, 1983.

I. P. Levin and G. J. Gaeth, How Consumers are Affected by the Framing of Attribute Information Before and After Consuming the Product, Journal of Consumer Research, vol.15, issue.3, pp.374-378, 1988.
DOI : 10.1086/209174

D. G. Liem and J. A. Mennella, Sweet and sour preferences during childhood: Role of early experiences, Developmental Psychobiology, vol.28, issue.4, pp.388-395, 2002.
DOI : 10.1002/dev.10067

R. Malcolm, P. M. O-'neil, A. A. Hirsch, H. S. Currey, and G. Moskowitz, Taste hedonics and thresholds in obesity, Int J Obes, vol.4, issue.3, pp.203-212, 1980.

O. Maller and J. A. Desor, Effect of taste on ingestion by human newborns. Paper presented at the Fourth Symposium on Oral Sensation and Perception, 1973.

T. R. Maone, R. D. Mattes, J. C. Bernbaum, and G. K. Beauchamp, A new method for delivering a taste without fluids to preterm and term infants, Developmental Psychobiology, vol.12, issue.2, pp.179-191, 1990.
DOI : 10.1002/dev.420230208

R. F. Margolskee, J. Dyer, Z. Kokrashvili, K. S. Salmon, E. Ilegems et al., T1R3 and gustducin in gut sense sugars to regulate expression of Na+-glucose cotransporter 1, Proceedings of the National Academy of Sciences, vol.104, issue.38, pp.104-15075, 2007.
DOI : 10.1073/pnas.0706678104

R. D. Mattes, Fat preference and adherence to a reduced-fat diet, The American Journal of Clinical Nutrition, vol.57, issue.3, pp.373-381, 1993.

R. D. Mattes, Fat taste and lipid metabolism in humans, Proceedings Paper]. Physiology & Behavior, pp.691-697, 2005.
DOI : 10.1016/j.physbeh.2005.08.058

R. D. Mattes, Fat Taste in Humans, Fat Detection: Taste, Texture, and Post Ingestive Effects, pp.167-193, 2010.
DOI : 10.1201/9781420067767-c7

R. D. Mattes and D. J. Mela, Relationships between and among selected measures of sweet-taste preference and dietary intake, Chemical Senses, vol.11, issue.4, pp.523-539, 1986.
DOI : 10.1093/chemse/11.4.523

M. A. Mccrory, J. C. Lovejoy, M. M. Gehrke, P. A. Palmer, P. E. Eichelsdoerfer et al., Can liking of a healthy food increase with repeated exposure? Appetite, pp.848-848, 2009.

D. J. Mela, Sensory assessment of fat content in fluid dairy products, Appetite, vol.10, issue.1, pp.37-44, 1988.
DOI : 10.1016/S0195-6663(88)80031-X

D. J. Mela, Sensory preferences for fats: What, who, why? Food Quality and Preference, pp.95-101, 1990.

D. J. Mela, Dietary fats. Determinants of preference, selection and consumption (Galliard (Printers, Great Yarmouth, 1992.

D. J. Mela and R. J. Marshall, Sensory properties and perceptions of fats Dietary fats : Determinants of preference, selection and consumption, pp.27-41, 1991.

D. J. Mela and D. A. Sacchetti, Sensory Preferences for Fats -Relationships with Diet and Body- Composition, American Journal of Clinical Nutrition, vol.53, issue.4, pp.908-915, 1991.

D. J. Mela, F. Trunck, and J. I. Aaron, No effect of extended home use on liking for sensory characteristics of reduced-fat foods, Appetite, vol.21, issue.2, pp.117-129, 1993.
DOI : 10.1016/0195-6663(93)90004-4

J. A. Mennella and G. K. Beauchamp, Early Flavor Experiences: Research Update, Nutrition Reviews, vol.56, issue.7, pp.205-211, 1998.
DOI : 10.1111/j.1753-4887.1998.tb01749.x

J. A. Mennella, S. Finkbeiner, and D. R. Reed, The proof is in the pudding: children prefer lower fat but higher sugar than do mothers, International Journal of Obesity, vol.5, issue.10, pp.36-1285, 2012.
DOI : 10.1038/ijo.2012.51

J. A. Mennella, M. Y. Pepino, and D. R. Reed, Genetic and Environmental Determinants of Bitter Perception and Sweet Preferences, PEDIATRICS, vol.115, issue.2, pp.216-222, 2005.
DOI : 10.1542/peds.2004-1582

I. J. Miller and F. E. Reedy, Variations in human taste bud density and taste intensity perception, Physiology & Behavior, vol.47, issue.6, pp.1213-1219, 1990.
DOI : 10.1016/0031-9384(90)90374-D

L. M. Miller and D. L. Cassady, Making healthy food choices using nutrition facts panels. The roles of knowledge, motivation, dietary modifications goals, and age, Appetite, vol.59, issue.1, pp.129-139, 2012.
DOI : 10.1016/j.appet.2012.04.009

L. Ministère-de and . Santé, Deuxième Programme National Nutrition Santé (2006-2010) -Actions et mesures, 2006.

H. R. Moskowitz, R. A. Kluter, J. Westerling, and H. L. Jacobs, Sugar Sweetness and Pleasantness: Evidence for Different Psychological Laws, Science, vol.184, issue.4136, pp.583-585, 1974.
DOI : 10.1126/science.184.4136.583

C. A. Mueller, K. Pintscher, and B. Renner, Clinical Test of Gustatory Function Including Umami Taste, Annals of Otology, Rhinology & Laryngology, vol.70, issue.6, pp.358-362, 2011.
DOI : 10.1177/000348941112000602

A. M. Muñoz and G. V. Civille, The Spectrum descriptive analysis method, Descripting analysis testing ASTM MNL 13, pp.22-34, 1992.

K. Nakamura, S. Shimai, S. Kikuchi, and M. Tanaka, Correlation between a liking for fat-rich foods and body fatness in adult Japanese: a gender difference, Appetite, vol.36, issue.1, pp.1-7, 2001.
DOI : 10.1006/appe.2000.0377

G. Nelson, M. A. Hoon, J. Chandrashekar, Y. Zhang, N. J. Ryba et al., Mammalian Sweet Taste Receptors, Cell, vol.106, issue.3, pp.381-390, 2001.
DOI : 10.1016/S0092-8674(01)00451-2
URL : http://doi.org/10.1016/s0092-8674(01)00451-2

S. Nicklaus, V. Boggio, and S. Issanchou, Les perceptions gustatives chez l'enfant, Archives de P??diatrie, vol.12, issue.5, pp.579-584, 2005.
DOI : 10.1016/j.arcped.2005.01.027

. Obepi-roche, Enquête épidémiologique nationale sur le surpoids et l'obésité: Une enquête INSERM, TNS HEALTHCARE, 2009.

. Obepi-roche, Enquête épidémiologique nationale sur le surpoids et l'obésité: Une enquête INSERM, TNS HEALTHCARE, 2012.

J. Overberg, T. Hummel, H. Krude, and S. Wiegand, Differences in taste sensitivity between obese and non-obese children and adolescents, Archives of Disease in Childhood, vol.97, issue.12, pp.on-line first, 2012.
DOI : 10.1136/archdischild-2011-301189

R. M. Pangborn, Selected Factors Influencing Sensory Perception of Sweetness, Sweetness (International Life Sciences, pp.49-66, 1987.
DOI : 10.1007/978-1-4471-1429-1_4

R. M. Pangborn, Sensory attributes and acceptance of fat, sugar and salt in dairy products, Food acceptability, pp.413-429, 1988.

R. M. Pangborn, K. O. Bos, and J. S. Stern, Dietary fat intake and taste responses to fat in milk by under-, normal, and overweight women, Appetite, vol.6, issue.1, pp.25-40, 1985.
DOI : 10.1016/S0195-6663(85)80048-9

R. M. Pangborn and M. E. Giovanni, Dietary intake of sweet foods and of dairy fats and resultant gustatory responses to sugar in lemonade and to fat in milk, Appetite, vol.5, issue.4, pp.317-327, 1984.
DOI : 10.1016/S0195-6663(84)80004-5

R. M. Pangborn and M. Simone, Body size and sweetness preference, J Am Diet Assoc, vol.34, pp.924-928, 1958.

B. Pareyt, K. Brijs, and J. A. Delcour, Sugar-Snap Cookie Dough Setting: The Impact of Sucrose on Gluten Functionality, Journal of Agricultural and Food Chemistry, vol.57, issue.17, pp.57-7814, 2009.
DOI : 10.1021/jf9010774

M. Y. Pepino, S. Finkbeiner, G. K. Beauchamp, and J. A. Mennella, Obese Women Have Lower Monosodium Glutamate Taste Sensitivity and Prefer Higher Concentrations Than Do Normalweight Women, Obesity, issue.5, pp.18-959, 2010.

M. Y. Pepino and J. A. Mennella, Factors Contributing to Individual Differences in Sucrose Preference, Chemical Senses, vol.30, issue.Supplement 1, pp.319-320, 2005.
DOI : 10.1093/chemse/bjh243

M. Y. Pepino and J. A. Mennella, Sucrose-induced analgesia is related to sweet preferences in children but not adults, Pain, vol.119, issue.1-3, pp.210-218, 2005.
DOI : 10.1016/j.pain.2005.09.029

D. Peryam and F. J. Pilgrim, Hedonic scale method of measuring food preference, Food technology, vol.11, issue.9, pp.9-14, 1957.

D. R. Peryam and F. J. Pilgrim, Hedonic scale method of measuring food preferences, Food Technology, vol.11, issue.9, pp.9-14, 1957.

P. Pliner, M. Pelchat, and M. Grabski, Reduction of Neophobia in Humans by Exposure to Novel Foods, Appetite, vol.20, issue.2, pp.111-123, 1993.
DOI : 10.1006/appe.1993.1013

C. Porcherot and P. Schlich, FLASH table and canonical mapping of potato varieties, Food Quality and Preference, vol.11, issue.1-2, pp.163-165, 2000.
DOI : 10.1016/S0950-3293(99)00072-5

P. A. Redlinger and C. S. Setser, Sensory Quality of Selected Sweeteners: Aqueous and Lipid Model Systems, Journal of Food Science, vol.34, issue.2, pp.451-454, 1987.
DOI : 10.1111/j.1365-2621.1987.tb06637.x

D. R. Reed, T. Tanaka, and A. H. Mcdaniel, Diverse tastes: Genetics of sweet and bitter perception, Physiology & Behavior, vol.88, issue.3, pp.215-226, 2006.
DOI : 10.1016/j.physbeh.2006.05.033

C. D. Ricketts, Fat preferences, dietary fat intake and body composition in children, European Journal of Clinical Nutrition, vol.51, issue.11, pp.51-778, 1997.
DOI : 10.1038/sj.ejcn.1600487

D. R. Riskey, A. Parducci, and G. K. Beauchamp, Effects of context in judgments of sweetness and pleasantness, Perception & Psychophysics, vol.9, issue.3, pp.171-176, 1979.
DOI : 10.3758/BF03199865

S. D. Roper, Signal transduction and information processing in mammalian taste buds Pflügers Archiv : European journal of physiology, pp.759-776, 2007.

P. Rozin and D. Schiller, The nature and acquisition of a preference for chili pepper by humans, Motivation and Emotion, vol.7, issue.1, pp.77-101, 1980.
DOI : 10.1007/BF00995932

C. H. Ruxton, E. J. Gardner, and H. M. Mcnnulty, Is Sugar Consumption Detrimental to Health? A Review of the Evidence 1995???2006, Critical Reviews in Food Science and Nutrition, vol.80, issue.1, pp.1-19, 2010.
DOI : 10.1038/oby.2001.140

S. S. Schiffman, B. G. Graham, E. A. Sattely-miller, and . Warwick, Orosensory Perception of Dietary Fat, Current Directions in Psychological Science, vol.16, issue.4, pp.137-143, 1998.
DOI : 10.1111/1467-8721.ep10836808

H. G. Schutz and A. V. Cardello, A LABELED AFFECTIVE MAGNITUDE (LAM) SCALE FOR ASSESSING FOOD LIKING/DISLIKING, Journal of Sensory Studies, vol.42, issue.1, pp.117-159, 2001.
DOI : 10.1016/S0950-3293(98)00028-7

C. Schwartz, S. Issanchou, and S. Nicklaus, Developmental changes in the acceptance of the five basic tastes in the first year of life, British Journal of Nutrition, vol.42, issue.09, pp.1375-1385, 2009.
DOI : 10.1523/JNEUROSCI.1168-07.2007

M. Sharf, R. Sela, G. Zentner, H. Shoob, I. Shai et al., Figuring out food labels. Young adults??? understanding of nutritional information presented on food labels is inadequate, Appetite, vol.58, issue.2, pp.58-531, 2012.
DOI : 10.1016/j.appet.2011.12.010

M. Sigman-grant and J. Morita, Defining and interpreting intakes of sugars, The American Journal of Clinical Nutrition, vol.78, issue.4, pp.815-826, 2003.

R. Solheim, Consumer liking for sausages affected by sensory quality and information on fat content, Appetite, vol.19, issue.3, pp.285-292, 1992.
DOI : 10.1016/0195-6663(92)90168-6

I. H. Steenhuis, W. Kroeze, E. L. Vyth, S. Valk, R. Verbauwen et al., The effects of using a nutrition logo on consumption and product evaluation of a sweet pastry, Appetite, vol.55, issue.3, pp.55-707, 2010.
DOI : 10.1016/j.appet.2010.07.013

L. J. Stein, H. Nagai, M. Nakagawa, and G. K. Beauchamp, Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage, Appetite, vol.40, issue.2, pp.40-119, 2003.
DOI : 10.1016/S0195-6663(02)00173-3

N. Stein, D. G. Laing, and I. Hutchinson, Topographical differences in sweetness sensitivity in the peripheral gustatory system of adults and children, Developmental Brain Research, vol.82, issue.1-2, pp.286-292, 1994.
DOI : 10.1016/0165-3806(94)90170-8

J. E. Steiner, Facial expressions of the neonate infant indicating the hedonics of food-related chemical stimuli Taste and Development: The genesis of sweet preference, pp.173-188, 1977.

B. Stevens, J. Yamada, and A. Ohlsson, Sucrose for analgesia in newborn infants undergoing painful procedures, Cochrane database of systematic reviews, issue.3, p.1069, 2004.

R. J. Stevenson, J. Prescott, and R. A. Boakes, Confusing Tastes and Smells: How Odours can Influence the Perception of Sweet and Sour Tastes, Chemical Senses, vol.24, issue.6, pp.627-635, 1999.
DOI : 10.1093/chemse/24.6.627

J. E. Stewart, C. Feinle-bisset, M. Golding, C. Delahunty, P. M. Clifton et al., Oral sensitivity to fatty acids, food consumption and BMI in human subjects, British Journal of Nutrition, vol.36, issue.01, pp.145-152, 2010.
DOI : 10.1038/sj.ijo.0803704

S. A. Sullivan and L. L. Birch, Pass the sugar, pass the salt: Experience dictates preference., Developmental Psychology, vol.26, issue.4, pp.546-551, 1990.
DOI : 10.1037/0012-1649.26.4.546

R. Touger-decker and C. Van-loveren, Sugars and dental caries. [Article; Proceedings Paper], American Journal of Clinical Nutrition, vol.78, issue.4, pp.881-892, 2003.

E. Van-herpen, E. Seiss, and H. C. Van-trijp, The role of familiarity in front-of-pack label evaluation and use: A comparison between the United Kingdom and The Netherlands, Food Quality and Preference, vol.26, issue.1, pp.22-34, 2012.
DOI : 10.1016/j.foodqual.2012.03.003

V. H. Visschers and M. Siegrist, When reduced fat increases preference. How fat reduction in nutrition tables and numeracy skills affect food choices, Appetite, vol.55, issue.3, pp.55-730, 2010.
DOI : 10.1016/j.appet.2010.09.001

Z. S. Warwick and S. S. Schiffman, Sensory evaluations of fat-sucrose and fat-salt mixtures: Relationship to age and weight status, Physiology & Behavior, vol.48, issue.5, pp.633-636, 1990.
DOI : 10.1016/0031-9384(90)90202-F

H. Weenen, R. H. Jellema, and R. A. De-wijk, Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces, Food Quality and Preference, vol.16, issue.2, pp.163-170, 2005.
DOI : 10.1016/j.foodqual.2004.04.008

J. M. Weiffenbach, Taste and development: The genesis of sweet preference, 1977.

A. Westcombe and J. Wardle, Influence of Relative Fat Content Information on Responses to Three Foods, Appetite, vol.28, issue.1, pp.49-62, 1997.
DOI : 10.1006/appe.1996.0066

P. Wursch and N. Daget, Obesity and overweight Retrieved September 4th from http://www.who.int/mediacentre Sweetness in product development, Sweetness (International Life Sciences, pp.247-260, 1987.

C. Yackinous and J. Guinard, Flavor Manipulation Can Enhance the Impression of Fat in Some Foods, Journal of Food Science, vol.19, issue.5, pp.909-914, 2000.
DOI : 10.1111/j.1365-2621.2000.tb13611.x

M. R. Yeomans, L. Chambers, H. Blumenthal, and A. Blake, The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream, Food Quality and Preference, vol.19, issue.6, pp.565-573, 2008.
DOI : 10.1016/j.foodqual.2008.02.009

E. H. Zandstra and C. De-graaf, Sensory perception and pleasantness of orange beverages from childhood to old age, Food Quality and Preference, vol.9, issue.1-2, pp.5-12, 1998.
DOI : 10.1016/S0950-3293(97)00015-3

G. Q. Zhao, Y. Zhang, M. A. Hoon, J. Chandrashekar, I. Erlenbach et al., The Receptors for Mammalian Sweet and Umami Taste, Cell, vol.115, issue.3, pp.255-266, 2003.
DOI : 10.1016/S0092-8674(03)00844-4