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This critical literature investigates differences in taste preferences and acceptability between male and female humans. There is evidence for sex differences in sweet, salt, sour, and bitter tastes, but research in umami and fat tastes have not yet shown differences. Males tend to report higher hedonic ratings for sweet foods than do women, but the difference is not significant. Female sex hormones and metabolism differences account for differences between males and females for the salt taste quality. The differences in bitter taste preferences between the sexes is due to differences in genetics, rather than taste sensitivity. Males show increased liking for sour food items compared to women, which influences consumption of fruit and other sour tasting foods. Umami and fat tastes have only recently been explored, so evidence for sex differences has have not shown differences or similarities between the sexes, yet. Future research may present evidence for differences.
There are other factors besides taste sensitivity may contribute to eating behavior, which could better illustrate preference differences between males and females. These factors include cognitive restraint, attitudes toward foods, nutritional knowledge, social influence, culture-based exposure, and biological or genetic factors. Each of these factors could influence individual differences in taste perception. Continued research in on sex differences should be preformed such that if there are differences, more information can be added to the body of knowledge. Through the addition of other contributing variables, a more rounded understanding of eating behavior could be established.
The evidence presented in this review suggest that individual differences are more important to differences in taste preferences than sex differences. There is more variability between individuals than there is between males and females.