Conditioned taste preference associates flavor with blood glucose increases and insulin response.

“And this has to do with what's called conditioned taste preference. Using a kind of Pavlovian paradigm, what they do, is they have people, and these studies were done in people, ingest maltodextrin, which increases blood glucose, doesn't have much flavor, but even if it does have a little bit of subtle flavor, the maltodextrin is cloaked by some other flavor. And by cloaking it with that other flavor or pairing it with that other flavor, what they find is that over time, because the maltodextrin increases blood glucose, and they're ingesting a particular flavor along with that maltodextrin, they can then remove the maltodextrin, and the flavor will induce an increase in insulin.”