The concept of palatability occurs frequently in studies of voluntary food intake and diet selection (see for example the numerous references in Forbes, 1986). The purpose of this paper is to suggest that the concept is of limited value. Four major areas are considered. The first is that of definition, as the term is often used in an ambiguous manner. Secondly, the use of palatability as a food descriptor is challenged since it is essentially an animal rather than a food characteristic. Thirdly, the usefulness of the concept is challenged in the context of its evolutionary and ecological significance. Finally, it is contended that the response of the animal is not necessarily a good measure either of the stimulus received or of the resulting internal state.
Voluntary food intake and reproduction
