The ITALIAN TASTE project, run by the Italian Society of Sensory Sciences, was carried out in 19 italian cities from the year 2015 to the 2017 in order to have a better understanding of italians’ food preferences.

SISS members can download ITALIAN TASTE paper  here.

To request a copy of the papers, if not available online, please contact or the corresponding author (*).

Below a ink to the papers is available:

  • Monteleone, E.*, Spinelli, S., Dinnella, C., Endrizzi, I., Laureati, M., Pagliarini, E., F. Sinesio , F. Gasperi, L. Torri, E. Aprea, L.I. Bailetti, A. Bendini, A. Braghieri, C. Cattaneo, D. Cliceri, N. Condelli, M.C. Cravero, A. Del Caro, R. Di Monaco, S. Drago, S. Favotto, R. Fusi, L. Galassi, T. Gallina Toschi, A. Garavaldi, P. Gasparini, E. Gatti, C. Masi, A. Mazzaglia, E. Moneta, E. Piasentier, M. Piochi, N. Pirastu, S. Predieri, A. Robino, F. Russo & Tesini, F. (2017). Exploring influences on food choice in a large population sample: The Italian Taste project. Food Quality and Preference59, 123-140. Read
  • Spinelli, S.*, De Toffoli, A., Dinnella, C., Laureati, M., Pagliarini, E., Bendini, A., Braghieri, A., Gallina Toschi, T., Sinesio, F., Torri, L., Gasperi, F., Endrizzi, I., Magli, M., Borgogno, M., di Salvo, R., Favotto, S., John Prescott, J., & Monteleone, E. (2018). Personality traits and gender influence liking and choice of food pungency. Food Quality and Preference66, 113-126. Read
  • Laureati, M.*, Spinelli, S., Monteleone, E., Dinnella, C., Prescott, J., Cattaneo, C., C. Proserpio, A. De Toffoli , F. Gasperi, I. Endrizzi , L. Torri, M. Peparaio, E. Arena, F. Bonello, N. Condelli, R. Di Monaco, E. Gatti, E. Piasentier, F. Tesini & Pagliarini, E. (2018). Associations between food neophobia and responsiveness to “warning” chemosensory sensations in food products in a large population sample. Food Quality and Preference68, 113-124. Read
  • Dinnella, C.*, Monteleone, E., Piochi, M., Spinelli, S., Prescott, J., Pierguidi, L., Gasperi, F., Laureati, M., Pagliarini, E., Predieri, S., Torri, L., Barbieri, S., Valli, E., Bianchi, P., Braghieri, A., Del Caro, A., Di Monaco, R., Favotto, S. & Moneta, E. (2018). Individual variation in PROP status, fungiform papillae density, and responsiveness to taste stimuli in a large population sample. Chemical senses43(9), 697-710. Read
  • Saba, A.*, Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., M. Peparaio, E. Saggia Civitelli, I. Endrizzi, F. Gasperi, A. Bendini, T. Gallina Toschi, S. Predieri, S. Abbà, L. Bailetti, C. Proserpio & Spinelli, S. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food quality and preference73, 25-37. Read
  • Piochi, M., Pierguidi, L., Torri, L., Spinelli, S., Monteleone, E., Aprea, E., E. Arena, M. Borgogno, M.C. Cravero, L. Galassi, E. Gatti, L. Lozano, V. Musi, E. Piasentier, E. Valli & Dinnella, C. (2019). Individual variation in fungiform papillae density with different sizes and relevant associations with responsiveness to oral stimuli. Food Quality and Preference78, 103729. Read
  • Dinnella, C., Spinelli, S., & Monteleone, E. (2020). Attitudes to Food in Italy: Evidence from the Italian Taste Project. In: Meiselman H. (eds) Handbook of Eating and Drinking: Interdisciplinary Perspectives, 1381-1405. Read
  • Predieri, S., Sinesio, F., Monteleone, E., Spinelli, S., Cianciabella, M., Daniele, G. M.,Dinnella, C., Gasperi, F., Endrizzi, I., Torri, L., Gallina Toschi, T., Bendini, A., Pagliarini, E., Cattaneo, C., Di Monaco, R., Vitaglione, P., Condelli, N., & Laureati, M. (2020). Gender, age, geographical area, food neophobia and their relationships with the adherence to the Mediterranean diet: new insights from a large population cross-sectional study. Nutrients12(6), 1778. Read
  • Cravero, M. C., Laureati, M., Spinelli, S., Bonello, F., Monteleone, E., Proserpio, C., Lottero, M.R., Pagliarini, & Dinnella, C. (2020). Profiling individual differences in alcoholic beverage preference and consumption: New insights from a large-scale studyFoods9(8), 1131. Read
  • Endrizzi, I., Cliceri, D., Menghi, L., Aprea, E., Charles, M., Monteleone, E., Dinnella, C., Spinelli, S., Pagliarini, E., Laureati, M., Torri, L., Bendini, A., Toschi, T.G., Sinesio, F., Predieri, S. & Gasperi, F. (2021). Relationships between intensity and liking for chemosensory stimuli in food models: A large-scale consumer segmentationFoods11(1), 5. Read
  • Piochi, M., Dinnella, C., Spinelli, S., Monteleone, E., & Torri, L. (2021). Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response. Food Quality and Preference88, 104112. Read
  • Spinelli, S., Cunningham, C., Pierguidi, L., Dinnella, C., Monteleone, E., & White, T. L. (2021). The relationship between disgust sensitivity and BMI: Is the food disgusting or am I?Food Quality and Preference92, 104222. Read
  • Robino, A., Concas, M. P., Spinelli, S., Pierguidi, L., Tepper, B. J., Gasparini, P., Prescott, J., Monteleone, E., Gallina Toschi, T., Torri, L., Pagliarini, E., Gasperi, F. & Dinnella, C. (2022). Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Quality and Preference95, 104361. Read
  • Dinnella, C., Napolitano, F., Spinelli, S., Monteleone, E., Pacelli, C., & Braghieri, A. (2023). Factors affecting stated liking for meat products: Focus on demographics, oral responsiveness, personality, and psycho-attitudinal traits. Meat Science195, 109004. Read

Other papers on this topic within the project “Individual differences in the acceptability of healthy foods: focus on phenol and fat content

  • De Toffoli, A., Spinelli, S., Monteleone, E., Arena, E., Di Monaco, R., Endrizzi, I., Gallina Toschi, T., Laureati, M., Napolitano, F., Torri, L.& Dinnella, C. (2019). Influences of psychological traits and PROP taster status on familiarity with and choice of phenol-rich foods and beveragesNutrients11(6), 1329. Read
  • Proserpio, C., Fia, G., Bucalossi, G., Zanoni, B., Spinelli, S., Dinnella, C., Monteleone, E. & Pagliarini, E. (2020). Winemaking byproducts as source of antioxidant components: Consumers’ acceptance and expectations of phenol-enriched plant-based foodAntioxidants9(8), 661. Read
  • Spinelli, S., Dinnella, C., Tesini, F., Bendini, A., Braghieri, A., Proserpio, C., Torri, L., Miele, N.A., Aprea, E., Mazzaglia, A., Gallina Toschi, T.  & Monteleone, E. (2020). Gender differences in fat-rich meat choice: Influence of personality and attitudesNutrients12(5), 1374. Read
  • Spinelli, S., Prescott, J., Pierguidi, L., Dinnella, C., Arena, E., Braghieri, A., Di Monaco, R., Gallina Toschi, T., Endrizzi, I., Proserpio, C., Torri, L. & Monteleone, E. (2021). Phenol-rich food acceptability: The influence of variations in sweetness optima and sensory-liking patterns. Nutrients13(3), 866. Read
  • Pagliarini, E., Proserpio, C., Spinelli, S., Lavelli, V., Laureati, M., Arena, E., R. Di Monaco, L. Menghi, T. Gallina Toschi, A. Braghieri, L. Torri, E. Monteleone & Dinnella, C. (2021). The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Quality and Preference93, 104250. Read
  • Pagliarini, E., Spinelli, S., Proserpio, C., Monteleone, E., Fia, G., Laureati, M., Gallina Tullia, T. & Dinnella, C. (2022). Sensory perception and food neophobia drive liking of functional plant‐based food enriched with winemaking by‐products. Journal of Sensory Studies37(1), e12710. Read

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