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Abeywickrema S, Ginieis R, Peng M. Taste sensitivities mediate differential snack choices across BMI groups: a study with New Zealand young male individuals. Obesity (Silver Spring) 2024; 32:1453-1464. [PMID: 38952021 DOI: 10.1002/oby.24032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 03/06/2024] [Accepted: 03/06/2024] [Indexed: 07/03/2024]
Abstract
OBJECTIVE This study aimed to: 1) test for the link between snack choices and BMI using a novel sensory-based classification method; and 2) elucidate the role of gustatory sensitivity in orienting snack choices. METHODS The study employed a dual approach involving sensory and nutritional assessments. Ninety-eight European male individuals were tested for gustatory sensitivities to sweetness, saltiness, umami, and lipid perception. Participant food intake was measured over 4 days. A separate cohort of 327 participants categorized the recorded snacks based on taste patterns, enabling profiling of snack choices across body-weight groups. RESULTS Results showed clear differentiations in snack choices across the BMI groups: Individuals with a higher BMI consumed more "Sweet" and "Sweet+Fat" snacks and less "Savory" snacks compared with the lower-BMI group (p < 0.05). Mediation analyses confirmed a significant effect of gustatory sensitivity, showing that the greater choice for "Sweet" and "Sweet+Fat" snacks among those with a higher BMI was mediated by sensitivities to sweetness and lipid perception (p = 0.008-0.044). CONCLUSIONS Our study revealed that gustatory sensitivity can mediate the relationship between BMI and energy consumption from different snacks. These findings highlight the significance of taste perception in shaping snack choice, suggesting potential strategies for interventions aimed at addressing gustatory sensitivity to promote healthier dietary preferences.
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Affiliation(s)
- Sashie Abeywickrema
- Sensory Neuroscience and Nutrition Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
- Sensory and Dietary Behaviour Laboratory, Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda, Sri Lanka
- Appetite Laboratory, Department of Physiology, Faculty of Medicine, University of Colombo, Colombo 03, Sri Lanka
| | - Rachel Ginieis
- Sensory Neuroscience and Nutrition Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Mei Peng
- Sensory Neuroscience and Nutrition Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
- Riddet Institute, Palmerston North, New Zealand
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Subramanian G, Ponnusamy V, Vasanthakumar K, Panneerselvan P, Krishnan V, Subramaniam S. The gustin gene variation at rs2274333 and PROP taster status affect dietary fat perception: a stepwise multiple regression model study. J Nutr Biochem 2024; 128:109619. [PMID: 38467201 DOI: 10.1016/j.jnutbio.2024.109619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2023] [Revised: 02/07/2024] [Accepted: 03/05/2024] [Indexed: 03/13/2024]
Abstract
Gustin, a trophic factor for taste bud development, and its polymorphism at rs2274333 influence taste perception of 6-n-propylthiouracil (PROP) and fungiform papillae (FP) density. The PROP taster status affects dietary fat sensing and body composition. However, there is a paucity of research on the gustin genotype with dietary fat perception, PROP tasting ability, and body mass index (BMI). Thus, taste sensitivity to fat and bitterness was evaluated in 178 healthy individuals. The general labeled magnitude scale was used to determine suprathreshold taste intensity ratings, whereas the alternative forced choice approach was used to estimate the taste-sensing ability. The FP density was assessed by applying blue-colored food dye over the anterior region of the tongue. Restriction fragment length polymorphism was used to detect the genetic polymorphism (rs2274333) in the carbonic anhydrase VI (CA-VI) gene. Fisher's chi-square analysis showed that the CA-VI genotype and allelic frequencies significantly correlated (p<0.001) with the PROP taster status and BMI. Healthy individuals with AA genotypes of the CA-VI polymorphism and PROP super-tasters demonstrated stronger gustatory sensitivity for linoleic acid (LA) with greater FP density in comparison to individuals with AG/GG genotypes and other PROP taster groups. Stepwise forward multiple regression analysis indicates that BMI and PROP taster status significantly influence the LA sensing ability. The suprathreshold intensity rating for LA was also significantly impacted by PROP taster status and CA-VI genotypes, with a variation of 73.3%. Overall, our findings show a relationship between the taste papillae environment and the CA-VI genetic mutation at rs2274333, which influenced the gustatory preference for dietary fat and bitter taste.
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Affiliation(s)
- Gowtham Subramanian
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Vinithra Ponnusamy
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Keerthana Vasanthakumar
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Prabha Panneerselvan
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Vasanth Krishnan
- Molecular Biology Laboratory, Department of Botany, School of Life Sciences, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India
| | - Selvakumar Subramaniam
- Molecular Physiology Laboratory, Department of Biochemistry, Bharathiar University, Coimbatore - 641046, Tamil Nadu, India.
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Wada S, Iwamoto K, Okumura H, Hida H, Hiraoka S, Kamei A, Mori D, Yamada K, Ando M, Ozaki N, Ikeda M. Effect of single-administration of D-sorbitol pretreatment on the bitterness and continued willingness to take asenapine: a randomized, single-blind, placebo-controlled, crossover trial. BMC Psychiatry 2024; 24:81. [PMID: 38291403 PMCID: PMC10829201 DOI: 10.1186/s12888-024-05549-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 01/23/2024] [Indexed: 02/01/2024] Open
Abstract
BACKGROUND Asenapine has unique orally-related side effects, such as a bitter taste induced by sublingual administration, which often results in discontinuation of the medication. While the FDA has approved black-cherry-flavored asenapine, several countries have prescribed only unflavored versions. Specifically, Asians commonly report experiencing the bitterness of asenapine because they are more sensitive to bitter tastes than other ethnic groups. In this study, with the aim of improving adherence by reducing the bitterness of asenapine, we investigated the effects of D-sorbitol, which reduced the bitterness parameters of taste sensors in our previous basic study on the bitterness and continuity of asenapine among patients with schizophrenia. METHODS Twenty adult patients with schizophrenia were included in this single-blind, placebo-controlled, crossover trial. Participants rinsed their mouths with single-administration of D-sorbitol or a placebo prior to each administration of asenapine. We then conducted the questionnaires and assessed changes in the bitterness of asenapine (primary end point) and willingness to continue its use (secondary end point). RESULTS D-sorbitol significantly improved the bitterness of asenapine (p = 0.038). Although it did not significantly increase the willingness to continue asenapine (p = 0.180), it did show improvement over the placebo in enhancing willingness to continue, especially in patients who were not accustomed to its taste. CONCLUSION Our findings indicate that single-administration of D-sorbitol significantly reduces the bitterness of asenapine. In countries where flavored asenapine is not available, this finding could benefit patients who were not accustomed to its bitter taste. TRIAL REGISTRATION This study was registered in the Japan Registry of Clinical Trials (jRCTs041210019) on May 14, 2021.
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Affiliation(s)
- Shuhei Wada
- Department of Psychiatry, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan
| | - Kunihiro Iwamoto
- Department of Psychiatry, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan.
| | - Hiroki Okumura
- Department of Neuropsychopharmacology and Hospital Pharmacy, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8560, Japan
| | - Hirotake Hida
- Department of Neuropsychopharmacology and Hospital Pharmacy, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8560, Japan
| | - Shuichi Hiraoka
- Medical Affairs Department, Meiji Seika Pharma Co., Ltd, 2-4-16Chuo-Ku, KyobashiTokyo, 104-8002, Japan
| | - Aya Kamei
- Medical Affairs Department, Meiji Seika Pharma Co., Ltd, 2-4-16Chuo-Ku, KyobashiTokyo, 104-8002, Japan
| | - Daisuke Mori
- Brain and Mind Research Center, Nagoya University, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan
| | - Kiyofumi Yamada
- Department of Neuropsychopharmacology and Hospital Pharmacy, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8560, Japan
| | - Masahiko Ando
- Department of Advanced Medicine, Nagoya University Hospital, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan
| | - Norio Ozaki
- Pathophysiology of Mental Disorders, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan
| | - Masashi Ikeda
- Department of Psychiatry, Nagoya University Graduate School of Medicine, 65 Tsurumai, Showa, Nagoya, Aichi, 466-8550, Japan
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4
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Ikegaya A. Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness. J Food Sci 2024; 89:614-624. [PMID: 37990830 DOI: 10.1111/1750-3841.16842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2023] [Revised: 10/09/2023] [Accepted: 10/31/2023] [Indexed: 11/23/2023]
Abstract
This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. PRACTICAL APPLICATION: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.
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Affiliation(s)
- Atsushi Ikegaya
- Department of Agricultural Production, Shizuoka Professional University Junior College of Agriculture, Iwata, Shizuoka, Japan
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5
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Guedes D, Prada M, Garrido MV, Caeiro I, Simões C, Lamy E. Sensitive to music? Examining the crossmodal effect of audition on sweet taste sensitivity. Food Res Int 2023; 173:113256. [PMID: 37803571 DOI: 10.1016/j.foodres.2023.113256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2023] [Revised: 07/06/2023] [Accepted: 07/07/2023] [Indexed: 10/08/2023]
Abstract
Previous research has shown that music can influence taste perception. While most studies to date have focused on taste intensity ratings, less is known about the influence of musical stimuli on other parameters of taste function. In this within-subjects experiment (N = 73), we tested the effects of three sound conditions (High Sweetness soundtrack - HS; Low Sweetness soundtrack - LS; and Silence - S) on sweet taste sensitivity, namely, detection and recognition. Each participant tasted nine samples of sucrose solutions (from 0 g/L to 20 g/L) under each of the three sound conditions in counterbalanced order. We assessed the lower concentrations at which participants were able to detect (detection threshold) and correctly identify (recognition threshold) a taste sensation. Additionally, the intensity and hedonic ratings of samples above the recognition threshold (7.20 g/L) were analyzed. Affective variations (valence and arousal) in response to the sound conditions were also assessed. Although music did not lead to significant differences in mean detection and recognition thresholds, a larger proportion of sweet taste recognitions was observed at a near-threshold level (2.59 g/L) in the HS condition. The intensity and hedonic ratings of supra-threshold conditions were unaffected by the music condition. Significant differences in self-reported mood in response to the sound conditions were also observed. The present study suggests that the influence of music on the sweet taste perception of basic solutions may depend on the parameter under consideration.
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Affiliation(s)
- David Guedes
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Portugal.
| | - Marília Prada
- Iscte - Instituto Universitário de Lisboa, CIS_Iscte, Portugal
| | | | - Inês Caeiro
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
| | - Carla Simões
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
| | - Elsa Lamy
- MED ‑ Mediterranean Institute for Agriculture, Environment and Development & CHANGE ‑ Global Change and Sustainability Institute, University of Évora, Évora, Portugal
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Abeywickrema S, Ginieis R, Oey I, Perry T, Keast RSJ, Peng M. Taste but not smell sensitivities are linked to dietary macronutrient composition. Appetite 2023; 181:106385. [PMID: 36442612 DOI: 10.1016/j.appet.2022.106385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 10/12/2022] [Accepted: 11/16/2022] [Indexed: 11/27/2022]
Abstract
Macronutrient intake and composition of diets (i.e., carbohydrate, protein, and fat) can vary substantially across individuals. Chemosensory functions are hypothesised to play a key role in modulating nutrient choices and intake. The present study tests links between individual gustatory or olfactory supra-threshold sensitivities and dietary macronutrient intake. A total of 98 European males (N = 81 for final analyses; age: 20-40 yo; BMI: 18.9-48.1 kg∙m-2) were tested for supra-threshold sensitivities (d') to 3-gustatory (i.e., Sucrose, MSG, Dairy fat) and 3-olfactory stimuli (i.e., Vanillin, Methional, Maltol/Furaneol), followed by a 4-day weighed Food Record to give measures of macronutrient intake (kJ) and composition (%). With multivariate analyses (i.e., K-mean clustering, PCA, and Hierarchical Regression), gustatory and olfactory d' were compared across groups of individuals with distinct macronutrient composition or intake. Significant differences in gustatory d' were found across the clusters based on macronutrient composition (p < 0.05), but not for clusters based on intake. Hierarchical regressions suggested that gustatory d' played a significant role in predicting dietary carbohydrate composition and intake, with one-unit d' increase predicting reduction of 3%-4.66% (R2 = 0.21, F(5,75) = 5.38, p = 0.001). Moreover, every one-unit increase in d' to MSG increased protein composition by 3.45% (R2 = 0.10, F(5,75) = 2.83, p = 0.022) and intake by 392 kJ (R2 = 0.08, F(5,75) = 2.41, p = 0.044). By contrast, olfactory d' showed little association to macronutrient composition or intake (p > 0.05). Overall, we present intriguing new evidence that gustatory, but not olfactory, sensitivities are linked to dietary macronutrient composition, with relatively little effect on actual intake. These findings highlight possible action of a sensory-mediated mechanism guiding food choices.
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Affiliation(s)
- Sashie Abeywickrema
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Rachel Ginieis
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Indrawati Oey
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand
| | - Tracy Perry
- Division of Sciences, University of Otago, Dunedin, New Zealand
| | - Russell S J Keast
- School of Exercise and Nutrition Sciences, Deakin University, Melbourne, Australia
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin, New Zealand; Riddet Institute, Palmerston North, New Zealand.
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Kavaliauskaite G, Thibodeau M, Ford R, Yang Q. Using Correlation Matrices to Standardise Sweet Liking Status Classification. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Yousaf NY, Tepper BJ. The Effects of Cranberry Polyphenol Extract (CPE) Supplementation on Astringency and Flavor Perception as a Function of PROP Taster Status and Other Individual Factors. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph191911995. [PMID: 36231300 PMCID: PMC9565834 DOI: 10.3390/ijerph191911995] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/07/2022] [Accepted: 09/09/2022] [Indexed: 05/11/2023]
Abstract
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evaluated cranberry juice cocktail samples (CJC) supplemented with cranberry-derived polyphenol extract (CPE, added at 0, 0.3, 0.5 and 0.75 g/L), as well as control samples, unsweetened cranberry juice (CJ) and an aqueous solution of 0.75 g/L CPE. Subjects evaluated samples for key sensory attributes and overall liking using a 15 cm line scale. The data were analyzed using ANCOVA and machine learning tools (regression trees and random forest modeling) to examine if the latter approach would extract more meaningful insights about the roles of personal factors in sensory perceptions of cranberry-derived stimuli. ANCOVA revealed robust stimulus effects, but no effect of PROP taster status on astringency perception was observed. Several effects of PROP×gender, ethnicity, and other factors were observed on other sensory attributes and liking. ANCOVA and machine learning tools yielded similar findings, but regression trees provided a more visualized framework. These data show that PROP taster status has a limited role in astringency perception in complex samples and that other personal factors deserve greater focus in future research on astringency perception.
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Qi FY, Zhu ZH, Li M, Guan Y, Peng QY, Lu SM, Liu ZH, Wang MF, Miao MM, Chen ZY, Li XM, Bai J, Yao JH, Yao J. Genetic variations in the bitter taste receptor gene TAS2R38 are related to cigarette smoking behavior in Han Chinese smokers. Genes Genomics 2022; 44:1363-1374. [PMID: 36125655 DOI: 10.1007/s13258-022-01311-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Accepted: 08/18/2022] [Indexed: 11/30/2022]
Abstract
BACKGROUND Smoking behavior is influenced by multiple genes, including the bitter taste gene TAS2R38. It has been reported that the correlation between TAS2R38 and smoking behavior has ethnicity-based differences. However, the TAS2R38 status in Chinese smokers is still unclear. OBJECTIVE This study aims to investigate the possible relationship between genetic variations in TAS2R38 (A49P, V262A and I296V) and smoking behaviors in the Han Chinese population. METHODS The haplotype analyses were performed and smoking behavior questionnaire was completed by 1271 individuals. Genetic association analyses for smoking behavior were analyzed using chi-square test. Further, for investigating the molecular mechanism of TAS2R38 variants effect on smoking behavior, we conducted TAS2R38-PAV and TAS2R38-AVI expression plasmids and tested the cellular calcium assay by cigarette smoke compounds stimulus in HEK293. RESULTS Significant associations of genetic variants within TAS2R38 were identified with smoking behavior. We found a higher PAV/PAV frequency than AVI/AVI in moderate and high nicotine dependence (FTND ≥ 4; X2 = 4.611, 1 df, p = 0.032) and strong cigarette smoke flavor intensity preference (X2 = 4.5383, 1 df, p = 0.033) in participants. Furthermore, in the in vitro cellular calcium assay, total particle matter (TPM), N-formylnornicotine and cotinine, existing in cigarette smoke, activated TAS2R38-PAV but not TAS2R38-AVI-transfected cells. CONCLUSION Our data highlights that genetic variations in TAS2R38 are related to smoking behavior, especially nicotine dependence and cigarette smoke flavor intensity preference. Our findings may encourage further consideration of the taste process to identify individuals susceptible to nicotine dependence, particularly Han Chinese smokers.
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Affiliation(s)
- Fei-Yan Qi
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Zhou-Hai Zhu
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Meng Li
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Ying Guan
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Qi-Yuan Peng
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - She-Ming Lu
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Zhi-Hua Liu
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Ming-Feng Wang
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Ming-Ming Miao
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Zhang-Yu Chen
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Xue-Mei Li
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
| | - Jie Bai
- Medical Faculty, Kunming University of Science and Technology, Kunming, 650500, China
| | - Jian-Hua Yao
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China.
| | - Jianhua Yao
- Joint Institute of Tobacco and Health, Kunming, 650106, Yunnan, China
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An U, Du X, Wang W. Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment. Foods 2022; 11:foods11101434. [PMID: 35627002 PMCID: PMC9142066 DOI: 10.3390/foods11101434] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/11/2022] [Accepted: 05/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were most preferred, while bitterness, irritation, astringency, and sourness were least preferred. Pure sugar and honey were rated highest as the sweeteners for flavored water. Likewise, consumers were mostly concerned with taste followed by calories. Single demographic variables (age, reported health condition, drinking frequency, educational level) significantly influenced (p ≤ 0.05) flavored water function, sensory quality, and sugar reduction expectations. Females had higher expectation of flavored water’s refreshing and antioxidant functions. Cluster analysis revealed two consumer segments. The younger, low-education, self-reportedly less healthy cluster (mainly college students) expected various functions and flavors such as low temperature, cooling taste, diverse flavors, and sweet taste (and disliked bitterness). The older, educated, employed, self-reportedly healthy cluster had lower expectations of flavored water functions, were less sensitive to bitterness, and preferred no sweetness or little sweetness. These findings provide informative data to establish marketing and sales strategies for promoting flavored water.
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Affiliation(s)
- Uijeong An
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
| | - Xiaofen Du
- Department of Nutrition and Food Sciences, Texas Woman’s University, Denton, TX 76204, USA;
- Correspondence: ; Tel.: +1-940-898-2667
| | - Wanyi Wang
- Center for Research Design & Analysis, Texas Woman’s University, Houston, TX 77030, USA;
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11
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Sensory specific satiety or appetite? Investigating effects of retronasally-introduced aroma and taste cues on subsequent real-life snack intake. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104612] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Abeywickrema S, Ginieis R, Oey I, Peng M. Olfactory and Gustatory Supra-Threshold Sensitivities Are Linked to Ad Libitum Snack Choice. Foods 2022; 11:foods11060799. [PMID: 35327222 PMCID: PMC8947741 DOI: 10.3390/foods11060799] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2022] [Revised: 03/08/2022] [Accepted: 03/08/2022] [Indexed: 12/14/2022] Open
Abstract
Snacking is a common eating habit in the modern food environment. Individual snack choices vary substantially, with sweet versus savoury snacks linked to differential health outcomes. The role of olfactory and gustatory sensitivities in snack choices and consumption is yet to be tested. A total of 70 Caucasian young males (age: 21−39 years; BMI: 20.5−40.5 kg∙m−2) were tested for their supra-threshold sensitivities to sweet and savoury associated odours and tastants (vanillin, methional; sucrose, NaCl). The participants also attended an ad libitum task in which their intakes of sweet and savoury snacks were recorded and analysed. Univariate and multivariate analyses were used to test for relationships between odour/taste sensitivities and sweet versus savoury snack intake. Results indicated that individual sensitivities to sweet-associated stimuli (e.g., vanillin, sucrose) were negatively linked with intake of the congruent (e.g., sweet) snacks and positively linked with incongruent (e.g., savoury) snacks (p < 0.05). These differences were reflected by energy intake rather than consumption weight (p > 0.05). This study outlines the fundamental roles of olfactory and gustatory sensitivities in snack choices and offers novel insights into inter-individual variability in snack consumption.
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Affiliation(s)
- Sashie Abeywickrema
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Rachel Ginieis
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
| | - Indrawati Oey
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Mei Peng
- Sensory Neuroscience Laboratory, Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (S.A.); (R.G.); (I.O.)
- Riddet Institute, Private Bag 11 222, Palmerston North 4442, New Zealand
- Correspondence:
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13
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From waste to a new sustainable ingredient in the kitchen: Red king crab abdominal flap (Paralithodes camtschaticus). Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100455] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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14
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On being a foodie: development of the Foodie Index and association with personality and taste phenotype. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104451] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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15
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Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104361] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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16
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Cross-modal effect of capsaicin and pepper oleoresin on the enhancement of saltiness perception in a NaCl model solution. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104542] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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17
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Botha JJ, Cannon P, Hort J. Comparing a new rapid combined method (RapCoTT) with traditional approaches for phenotyping thermal taste. Physiol Behav 2021; 238:113482. [PMID: 34081949 DOI: 10.1016/j.physbeh.2021.113482] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2020] [Revised: 03/22/2021] [Accepted: 05/25/2021] [Indexed: 10/21/2022]
Abstract
Thermal taste is the phenomenon whereby taste is induced in some individuals through the application of a changing temperature stimulus to the tongue. Research into thermal taste is currently limited by inefficient phenotyping methods, which result in large numbers of unclassified individuals. This study evaluated the performance of a new, rapid combined phenotyping approach (RapCoTT) compared to two classification approaches using traditional phenotyping methods. RapCoTT was found to be more efficient at classifying participants, whilst showing consistency in classification with existing approaches. However, learning effects impacted the efficiency of all methods, which are a likely consequence of the unusual nature of thermal taste. It was concluded that three training steps be included for the phenotyping, namely taste exposure, TCATA training and a practice run. RapCoTT was found to evoke similar patterns of perceived tastes to other methods, with some exceptions. RapCoTT provides a more efficient tool for categorising participants for comparing sensory perception and food choice behaviours within the Thermal taste phenotype and provides a robust approach for future research into the phenomenon of thermal taste.
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Affiliation(s)
- Janita Jossie Botha
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand
| | - Peter Cannon
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; School of Psychology, Massey University, Palmerston North 4410, New Zealand
| | - Joanne Hort
- Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand.
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18
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Djekic I, Lorenzo JM, Munekata PES, Gagaoua M, Tomasevic I. Review on characteristics of trained sensory panels in food science. J Texture Stud 2021; 52:501-509. [PMID: 34085719 DOI: 10.1111/jtxs.12616] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 11/29/2022]
Abstract
Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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19
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Graham CAM, Pilic L, Mcgrigor E, Brown M, Easton IJ, Kean JN, Sarel V, Wehliye Y, Davis N, Hares N, Barac D, King A, Mavrommatis Y. The Associations Between Bitter and Fat Taste Sensitivity, and Dietary Fat Intake: Are They Impacted by Genetic Predisposition? Chem Senses 2021; 46:6297428. [PMID: 34117880 DOI: 10.1093/chemse/bjab029] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
A relationship between bitter and fat taste sensitivity, CD36 rs1761667 and TAS2R38 has been demonstrated. However, research is scarce and does not take diet into account. This study aimed to explore associations between genetics, fat and bitter taste sensitivity and dietary fat intake in healthy UK adults. A cross-sectional study was carried out on 88 Caucasian participants (49 females and 39 males aged 35 ± 1 years; body mass index 24.9 ± 0.5 kg/m2). Bitter taste sensitivity was assessed using phenylthiocarbamide (PTC) impregnated strips and the general Labeled Magnitude Scale. Fat taste sensitivity was assessed by the Ascending Forced Choice Triangle Procedure and dietary intake with a semi-quantitative food frequency questionnaire. Genotyping for rs713598, rs1726866, rs10246939, and rs1761667 was performed. Participants with TAS2R38 PAV/PAV diplotype perceived PTC strips as more bitter than groups carrying AVI haplotypes (AVI/AVI, P = 1 × 10-6; AVI/AAV, P = 0.029). CD36 rs1761667 was associated with fat taste sensitivity (P = 0.008). A negative correlation between bitter taste sensitivity and saturated fat intake was observed (rs = -0.256, P = 0.016). When combining the CD36 genotypes and TAS2R38 diplotypes into one variable, participants carrying both TAS2R38 AVI haplotype and CD36 A allele had a higher intake of saturated fat compared to carriers of CD36 GG genotype or TAS2R38 PAV/PAV and PAV/AAV diplotypes (13.8 ± 0.3 vs. 12.6 ± 0.5%TEI, P = 0.047) warranting further exploration in a larger cohort.
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Affiliation(s)
- Catherine Anna-Marie Graham
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Leta Pilic
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Ella Mcgrigor
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Megan Brown
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Isabelle Jane Easton
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Jonathan Nyuma Kean
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Verity Sarel
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Yasmin Wehliye
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Natalie Davis
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Nisrin Hares
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Deanna Barac
- Oxford Brookes Centre for Nutrition and Health, Oxford Brookes, Faculty of Health and Life Sciences, Department of Sport, Health and Social Work, Oxford Brookes University, Headington Campus, Oxford OX3 0BP, UK
| | - Alexandra King
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
| | - Yiannis Mavrommatis
- Faculty of Sport, Allied Health and Performance Sciences, Department of Health Science, St Mary's University Twickenham, Waldegrave Road, London TW1 4SX, UK
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20
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Self-Rated Aversion to Taste Qualities and the PROP Taster Phenotype Associate with Alcoholic Beverage Intake and Preference. BEVERAGES 2021. [DOI: 10.3390/beverages7020037] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Abstract
Consumers often identify “taste” as an important factor when selecting alcoholic beverages. Although it is assumed that reduced alcohol consumption in PROP super-tasters is due to a greater dislike of the nominally aversive sensations that they experience more intensely (e.g., bitterness) when compared to PROP non-tasters, this question has not been specifically asked to them. Therefore, we examined consumers’ self-reported aversion towards specific sensory attributes (bitter, hot/burn, dry, sour, sweet, carbonation) for four alcoholic beverage types (white wine, red wine, beer, spirits) using a convenience sample of U.S. wine consumers (n = 925). Participants rated 18 statements describing different combinations of sensory attributes and alcoholic beverages on a 5-point Likert scale (e.g., Beer tastes too bitter for me). Individuals who tended to agree more strongly with the statements (i.e., they were more averse; p(F) < 0.05) tended to (i) consume less of all beverage types, (ii) consume a higher proportion of white wine (p(r) < 0.05), and (iii) were more likely to be female or PROP super-tasters. The results suggest that self-reported aversion to specific sensory attributes is associated with not only lower overall intake of alcoholic beverages, but also a shift in the relative proportions of beverage type consumed; a key finding for studies investigating how taste perception impacts alcohol consumption.
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21
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Liu J, Bech AC, Stolzenbach Waehrens S, Bredie WL. Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104158] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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Lim LS, Tang XH, Yang WY, Ong SH, Naumovski N, Jani R. Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study. Pediatr Rep 2021; 13:245-256. [PMID: 34069893 PMCID: PMC8162539 DOI: 10.3390/pediatric13020034] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/13/2021] [Accepted: 05/15/2021] [Indexed: 11/24/2022] Open
Abstract
The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children's preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case-control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respectively. The intensity of both bitter and sweet sensitivity was measured using a 100 mm Labelled Magnitude Scale (LMS), while the taste preference was rated using a 5-point Likert scale. The participants were better at identifying bitter than sweet taste (median score 6/7 vs. 4/7). No significant differences were detected for both tastes between normal-weight and overweight groups (bitter: 350 vs. 413, p = 0.273; sweet: 154 vs. 263, p = 0.068), as well as in Likert readings (bitter 9 vs. 8: p = 0.490; sweet 22 vs. 22: p = 0.677). In this sample of Malay children, the participants were more sensitive to bitterness than sweetness, yet presented similar taste sensitivity and preference irrespective of their weight status. Future studies using whole food samples are warranted to better characterize potential taste sensitivity and preference in children.
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Affiliation(s)
- Ler Sheang Lim
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Xian Hui Tang
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Wai Yew Yang
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
- Correspondence: ; Tel.: +60-327-317-579; Fax: +60-386-567-229
| | - Shu Hwa Ong
- Division of Nutrition and Dietetics, School of Health Sciences, Faculty of Medicine and Health, International Medical University, Kuala Lumpur 57000, Malaysia; (L.S.L.); (X.H.T.); (S.H.O.)
| | - Nenad Naumovski
- Discipline of Nutrition and Dietetics, School of Rehabilitation and Exercise Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (N.N.); (R.J.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
| | - Rati Jani
- Discipline of Nutrition and Dietetics, School of Rehabilitation and Exercise Sciences, Faculty of Health, University of Canberra, Canberra, ACT 2617, Australia; (N.N.); (R.J.)
- Functional Foods and Nutrition Research (FFNR) Laboratory, University of Canberra, Bruce, ACT 2617, Australia
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23
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Association of single nucleotide polymorphisms with taste and food preferences of the Hungarian general and Roma populations. Appetite 2021; 164:105270. [PMID: 33930497 DOI: 10.1016/j.appet.2021.105270] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 04/14/2021] [Accepted: 04/15/2021] [Indexed: 11/20/2022]
Abstract
It is reasonable to suppose that poor diet underlies the unfavorable health status of the Roma population of Europe. Previously in the framework of a complex health survey, fruit and vegetable consumption, quantity of sugar added, salting frequency; bitter, salty, sweet and fat taste preferences were evaluated of Hungarian (HG, n = 410) and Roma (HR, n = 387) populations. In the present study the associations of taste and food preferences with TAS1R3, CD36, SCNN1B, TRPV1, TAS2R38, TAS2R19 and CA6 polymorphisms were tested in the same samples. Genotype frequencies did not differ significantly between the two populations. Although we initially observed associations between certain genetic polymorphisms and taste and food preferences in our study samples, none of the p values remained significant after the multiple test correction. However, some of our results could be considered promising (0.05<corrected p < 0.20), which showed potential ethnicity-specific effects (CA6 rs2274333 with salty taste and raw kohlrabi preference, CD36 rs1527483 with fat taste preference, TAS2R19 rs10772420 with grapefruit preference, and TAS2R38 rs713598 with quantity of sugar added). Our results may suggest that genetics may mediate food preferences, and individuals with different ethnic background may require personalized interventions to modify diet. Further investigations with greater sample sizes are essential to explore the effect of these genetic variants on taste and food preferences.
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24
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Armitage RM, Iatridi V, Yeomans MR. Understanding sweet-liking phenotypes and their implications for obesity: Narrative review and future directions. Physiol Behav 2021; 235:113398. [PMID: 33771526 DOI: 10.1016/j.physbeh.2021.113398] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/19/2021] [Indexed: 01/21/2023]
Abstract
Building on a series of recent studies that challenge the universality of sweet liking, here we review the evidence for multiple sweet-liking phenotypes which strongly suggest, humans fall into three hedonic response patterns: extreme sweet likers (ESL), where liking increases with sweetness, moderate sweet likers (MSL), who like moderate but not intense sweetness, and sweet dislikers (SD), who show increasing aversion as sweetness increases. This review contrasts how these phenotypes differ in body size and composition, dietary intake and behavioural measures to test the widely held view that sweet liking may be a key driver of obesity. Apart from increased consumption of sugar-sweetened beverages in ESL, we found no clear evidence that sweet liking was associated with obesity and actually found some evidence that SD, rather than ESL, may have slightly higher body fat. We conclude that ESL may have heightened awareness of internal appetite cues that could protect against overconsumption and increased sensitivity to wider reward. We note many gaps in knowledge and the need for future studies to contrast these phenotypes in terms of genetics, neural processing of reward and broader measures of behaviour. There is also the need for more extensive longitudinal studies to determine the extent to which these phenotypes are modified by exposure to sweet stimuli in the context of the obesogenic environment.
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Affiliation(s)
| | - Vasiliki Iatridi
- Department of Sport, Health Sciences and Social Work, Oxford Brookes University, UK
| | - Martin R Yeomans
- School of Psychology, University of Sussex, Brighton, BN1 9QH, UK.
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25
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Junge JY, Bertelsen AS, Mielby LA, Zeng Y, Sun YX, Byrne DV, Kidmose U. Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers. Foods 2020; 9:foods9101425. [PMID: 33050242 PMCID: PMC7600934 DOI: 10.3390/foods9101425] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 10/02/2020] [Accepted: 10/04/2020] [Indexed: 11/16/2022] Open
Abstract
Tastes interact in almost every consumed food or beverage, yet many aspects of interactions, such as sweet-sour interactions, are not well understood. This study investigated the interaction between sweetness from sucrose and sourness from citric and tartaric acid, respectively. A cross-cultural consumer study was conducted in China (n = 120) and Denmark (n = 139), respectively. Participants evaluated six aqueous samples with no addition (control), sucrose, citric acid, tartaric acid, or a mixture of sucrose and citric acid or sucrose and tartaric acid. No significant difference was found between citric acid and tartaric acid in the suppression of sweetness intensity ratings of sucrose. Further, sucrose suppressed sourness intensity ratings of citric acid and tartaric acid similarly. Culture did not impact the suppression of sweetness intensity ratings of citric or tartaric acid, whereas it did influence sourness intensity ratings. While the Danish consumers showed similar suppression of sourness by both acids, the Chinese consumers were more susceptible towards the sourness suppression caused by sucrose in the tartaric acid-sucrose mixture compared to the citric acid-sucrose mixture. Agglomerative hierarchical cluster analysis revealed clusters of consumers with significant differences in sweetness intensity ratings and sourness intensity ratings. These results indicate that individual differences in taste perception might affect perception of sweet-sour taste interactions, at least in aqueous solutions.
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Affiliation(s)
- Jonas Yde Junge
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
| | - Anne Sjoerup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
| | - Line Ahm Mielby
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
| | - Yan Zeng
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Yuan-Xia Sun
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China
| | - Derek Victor Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; (J.Y.J.); (A.S.B.); (L.A.M.); (D.V.B.)
- Sino-Danish Center for Education and Research (SDC), 8000 Aarhus, Denmark; (Y.Z.); (Y.-X.S.)
- Correspondence: ; Tel.: +45-2086-5197
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