Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults

鲜味 品味 刺激形态 适口性 感知 心理学 模式 食品科学 生物 神经科学 社会科学 社会学
作者
Sari Puputti,Heikki Aisala,Ulla Hoppu,Mari Sandell
出处
期刊:Journal of Sensory Studies [Wiley]
卷期号:34 (4) 被引量:40
标识
DOI:10.1111/joss.12506
摘要

Abstract The objective of this study was to investigate the factors affecting interindividual variation in the sense of taste among Finnish adults. Two components of taste function were examined with five established taste modalities: taste sensitivity and capability to identify taste modalities. The potential explanatory factors for taste function included gender, age, BMI, and smoking. In total, 205 volunteers participated in the study at the sensory evaluation laboratory of Functional Foods Forum. Older age (>50 years) and male gender predicted a less sensitive sense of taste in general. For umami sensitivity, high BMI along with older age predicted lower sensitivity. Additionally, taste recognition and sensitivity were related in bitter and umami tastes. Older age was also associated with a poorer capability in taste recognition. Sour–bitter, umami–salty, and salty–umami were the most frequent taste confusions. Practical applications These results showed individual differences in taste perception among adult. This study can help to understand diversity in personal eating practices and food choices, which can be utilized in personal nutritional guidance and well‐being applications. We suggest that umami should be included in studies concerning taste function. There is high variation in umami perception and as umami may increase food palatability, it can be an important element in improving diet especially among elderly people. In sensory research, panelists' interindividual variation in taste perception can be wide and should be acknowledged by careful design of studies.
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