The associations between genetics,salt taste perception and salt intake in young adults

Food liking is one of the main determinants of food intake. Salt taste perception and preference, that play a role in liking of salt, may be genetically determined, although research in humans is scarce. The aim of this study was to explore the associations between genetics, salt taste perception, preference, self-reported salt habit and intake. The participants were young (18–35 years) and healthy adults (32 males and 63 females). Salt taste thresholds were determined with British Standard ISO3972:2011 methodology and salt taste preference by ratings of saltiness and pleasantness of tomato soup with salt concentrations reflecting salt content in foods. Self-reported salt habit was determined by asking participants how salty they usually eat their food and salt intake with two 24-hour 5-step multiple pass recalls. Genotyping for variants in the SCNN1B rs239345 and TRPV1 rs8065080 was performed. Participants homozygous for the minor allele of the rs8065080 had lower ratings of saltiness (p = 0.008) and higher ratings of pleasantness of soup (p = 0.027) when compared to major allele carriers. Preference for salt in soup was associated with salt habit (p = 0.003) and participants with high salt preference had higher salt intake compared to those with low salt preference (2236 ± 261 vs. 1543 ± 107 mg/1000 kcal, p = 0.017). TRPV1 rs8065080 may play a role in salt taste perception and preference, which should be confirmed in a larger sample size study. Hedonic appeal of salty food should be considered when providing personalised advice to change this behaviour.     

Overcoming the Taste Stigma of Soy

ABSTRACT: Can labels unknowingly influence a person's taste perceptions? Using a “phantom ingredient” taste test, the presence or absence of a labeled ingredient (soy) was shown to influence sensory evaluations of a food. In particular, a nutrition bar wrongly purporting to contain soy generated negative ratings of taste, aftertaste, and attitude, yet generated favorable ratings of its nutritiousness. Because there was actually no soy in the product, these differences represent biases caused by ingredient labeling. Given the appropriate segment of consumers (health‐oriented), ingredient labeling may have more favorable consequences. This power of suggestion might also be expanded to other ingredients or processes, such as those involving biotechnology or organic production.     

Encapsulated sodium supplementation of 4 weeks does not alter salt taste preferences in a controlled low sodium and low potassium diet

Preference for saltiness is learned by oral exposure to salt taste; however, some data suggest a role for bodily sodium and potassium levels on salt taste preferences as well. The objective was to investigate whether encapsulated sodium and potassium supplementation lead to altered salt taste responses among adults with high blood pressure on a low sodium and low potassium diet. Twenty-six participants with untreated upper-range prehypertension or stage 1 hypertension were on a fully controlled low sodium and low potassium diet (both targeted at 2 g/day) for 13 weeks. Participants received capsules with sodium (3 g/d), potassium (3 g/d), or placebo, for 4 weeks each, in randomized order in a double blind crossover design. Sensory evaluation was done before and after each supplementation period and involved ratings of pleasantness and intensity in different salt (NaCl) concentrations in food and water, desire-to-eat salty food, and detection threshold for NaCl. Neither sodium supplementation nor potassium supplementation led to alterations in salt taste responses in food and water, and did not affect detection threshold (P = 0.59). There was no clear role for sodium or potassium supplementation on desire-to-eat salty food. In addition, we did not find effects of reduced oral exposure to salt over weeks, through the sodium-reduced diet, on salt taste preferences, in contrast to earlier studies. In conclusion, the results of this study suggest preference for saltiness is independent of changes in bodily sodium or potassium levels.     

野生五味子饮料的研制

以野生五味子原果汁、白砂糖、稳定剂、柠檬酸为原料,设计为4因素3水平的正交试验研制五味子饮料,并对产品进行感官评定（色、香、味、形）、理化指标（酸度、糖度、VC）测定和微生物检验。筛选出的野生五味子果汁饮料的最佳配方为：野生五味子原果汁20％、白砂糖6％、蛋白糖0．05％、稳定剂0．08％、柠檬酸0．04％、甘草0．5％和食盐0．05％。产品的pH为2．77,固形物含量为6．60％,VC含量为3．37095mg／100ml,色泽宜人,香味浓郁,酸甜爽口,口感醇厚,风味独特,成品饮料符合相关质量标准要求。     

Predictors and correlates of taste preferences in European children: The IDEFICS study

The present study investigated taste preferences in a sample of 1705 children aged 6 to 9 years from survey centres in Italy, Estonia, Cyprus, Belgium, Sweden, Germany, Hungary, and Spain and aimed to identify factors correlated with taste preference. Children’s preferences for varying levels of sucrose (sweet) in apple juice and fat, sodium chloride (salt) and monosodium glutamate (umami) in crackers were assessed using paired-comparison tests. Socio-demographics (age, sex, parental education), early feeding practises (breastfeeding, introduction of fruits), parenting behaviour (TV viewing, using food as a reward) and taste threshold sensitivity for sucrose (sweet), sodium chloride (salt), caffeine (bitter) and monosodium glutamate (umami) were investigated as possible correlates of taste preferences. Parents reported on socio-demographics, early feeding and parenting behaviour. Taste thresholds were determined via a paired-comparison staircase method. Country of residence was the strongest factor related to preferences for all four tastes. Taste preferences also differed by age. Preference for sugar and salt increased between 6 and 9 years of age while preference for monosodium glutamate decreased. The age differences remained significant even after adjustment for sex, country of residence, parental education and early feeding habits. Sex, parental education, early feeding habits, TV viewing, using food as a reward and taste thresholds were not consistently related to taste preferences among the survey centres. In summary, the results highlight the importance of culture and age in taste preferences in children younger than 10 years of age.     

Relationships Between Food Preferences and Food Acceptance Ratings

A study was conducted to assess relationships between food preference ratings and food acceptability ratings. Acceptability ratings for each of two discriminably different samples of nine food items were obtained using the 9-point hedonic scale. Regression analysis indicated that no linear relationship existed between these ratings and either hedonic or frequency preference ratings of the foods. In addition, the range of acceptability ratings was smaller than the range of corresponding’preference ratings. Panelists’expressed preferences had no effect on their assignment of differential acceptance ratings to different samples of the items. Correlations between preference ratings of laboratory panelists and military field panelists were good, in spite of higher absolute preference ratings assigned by the laboratory panel.     

Is dietary intake associated with salt taste function and perception in adults? A systematic review

Salt is commonly used in food processing and as a flavour enhancer. Dietary salt intake often exceeds the recommended levels and high intake is associated with several health concerns such as hypertension, cardiovascular disease and certain types of cancer. A systematic review of the literature was conducted to examine if individuals’ salt taste function and perception is associated with dietary intake. Interventional studies were excluded in order to investigate the taste-diet relationships of free-living individuals. The systematic literature search was conducted in five electronic databases and twenty articles that reported on salt taste function and perception, as well as dietary intake, were identified and included. Of these, eleven studies measured salt taste sensitivity as detection and/or recognition thresholds, seven measured salt taste intensity, and twelve assessed hedonic ratings (preference or liking). Based on the studies included in this review, salt taste sensitivity and intensity ratings were poorly associated with dietary intake. Hedonic ratings, on the other hand, were relatively more predictive of dietary intake. Considerable variations in the methods used in salt taste and dietary intake assessment were noted, which may explain the lack of taste-diet associations or inconsistent findings between studies. Although definitive conclusions cannot be drawn, this review suggests that a simple tool that assesses salt taste hedonic ratings may be a useful strategy to identify individuals who consume high levels of salt in a clinical setting and subsequently inform the selection of strategies to improve dietary salt intake in these individuals. Future studies investigating taste-diet relationship should emphasise high quality methodology and adequate statistical power for robust outcomes.     

Predictors of food acceptance,consumption and satisfaction in specific eating situations

Three studies were conducted to examine the relationship of pre-test ratings of consumer food preferences (liking/disliking in response to a food name), expected liking/disliking, and situational appropriateness with post-test measures of liking/disliking, consumption and satisfaction in specific eating situations. A pre-test survey of 115 consumers assessed general preferences, expected liking/disliking, and appropriateness of 22 foods and beverages in 10 different use situations. The data showed a strong association between pre-test ratings of food appropriateness and expected liking/disliking. In the first experiment, subjects received an appropriate or inappropriate food at a lunch meal. In the second, subjects received a food item in either an appropriate or inappropriate social situation. Liking/disliking and consumption were poorly predicted from simple food preference measures. Better prediction was obtained by a combination of pre-test variables, but the variance accounted for was low. A likely factor influencing the results was the subjects' pre-test assumptions about the specific characteristics of the meal situation and how these matched or mismatched the actual meal conditions. In the third experiment, subjects received food items that varied in sensory quality at either an appropriate or inappropriate mealtime. In addition to the variables measured in Experiments 1 and 2, pre-test expected sensory attributes, post-test sensory attributes, judgments of whether the foods were “better or worse than expected” and “satisfaction” were collected. Results showed significant effects of both food quality and food appropriateness on all post-test variables, and confirmed the high degree of association between appropriateness and expected liking/disliking ratings found previously. Food preferences were again found to be poor predictors of post-test measures, while appropriateness and expected liking ratings were found to be good predictors of post-test appropriateness and food satisfaction ratings. Lastly, satisfaction was better predicted by both pre- and post-test variables than were either liking/disliking or consumption measures. Overall, the results show that the prediction of any aspect of consumer behavior toward foods in real life situations is extremely difficult. Although judicious use of multiple pre-test variables can improve prediction, much of the variability in liking, satisfaction, or consumption still remains unaccounted.     

Preference for salt in a food may be alterable without a low sodium diet

In response to current efforts to reduce population-wide dietary salt intake, the objective of this study was to determine whether liking for reduced sodium and low sodium tomato juice could increase following repeated exposure over an extended period. Eighty-three adult subjects participated in a three-part study: an initial taste test, a 16-week longitudinal study, and a final taste test. Subjects gave liking ratings of four tomato juice samples ranging in sodium from 640 mg (a concentration comparable to a commercially available product) to 136 mg per 237 ml serving (a low sodium concentration) at both taste tests. For the longitudinal study, subjects were divided into two balanced groups based on PROP sensitivity, hedonic sensitivity to salt, and motivation to reduce dietary salt intake; the abrupt group received tomato juice reduced in sodium to reach a low sodium target at week four, and the gradual group received juice reduced in sodium via difference thresholds to reach the same target at week 14. Though liking for the juice with the highest salt content was unchanged between taste tests, liking for all reduced salt juices increased at the final taste test relative to the initial taste test among subjects in both salt reduction groups. In addition, subjects in both groups experienced a downward shift in preference for salt in tomato juice, indicating that repeated exposure may be sufficient to alter preference for salt in a food in the absence of a low sodium diet. That salt preference may be altered by exposure alone within the context of a high salt diet is promising for both the food industry and individual consumers.     

Food appropriateness measures as an adjunct to consumer preference/acceptability evaluation

Twenty-nine laboratory taste tests were conducted, each with from 27 to 38 consumers. During each test, one or more food products were tested for preference/acceptability and then rated for their appropriateness in 10 different use situations. Additional tests were conducted to assess any biasing effect of collecting the appropriateness data on the obtained acceptance ratings and the applicability of appropriateness scaling to conceptual products. Results indicated that: (1) appropriateness ratings had very similar patterns for products that varied little in basic physical properties that might influence use; (2) there were significant differences among products in their appropriateness ratings for certain use situations, enabling useful distinction of the products; (3) products that did not differ in preference/acceptability had significant differences in their appropriateness for certain food use situations; (4) the testing procedure was equally effective for use with actual and conceptual products; and (5) there was no evidence of a preference-appropriateness interaction effect. It is concluded that appropriateness ratings can be obtained in taste tests without jeopardizing the validity of preference/ acceptability judgments. In addition, appropriateness judgments obtained as part of routine sensory evaluation can provide valuable information to guide product development and to maximize product utility in the intended use situation.     

Sweet taste preference and personality traits using a white wine

Understanding the influences of food and drink consumption patterns could help elucidate the factors that promote healthy dietary practices. Research has begun to investigate the influence of personality traits on dietary decisions. The current experiment measured personality traits and sweet taste preference using white wine in a healthy sample of adults (n = 45). Sweet taste preference was associated with a higher level of impulsiveness but lower openness. These traits have previously been suspected to influence dietary choices [Davis, C., Strachan, S., & Berkson, M. (2004). Sensitivity to reward: Implications for overeating and overweight. Appetite, 42, 131–138; Goldberg, L. R., & Strycker, L. A. (2002). Personality traits and eating habits: The assessment of food preferences in a large community sample. Personality and Individual Differences, 32, 49–65] and are briefly discussed within this context.     

Effect of sugar and acid composition,aroma release,and assessment conditions on aroma enhancement by taste in model wines

ContextWhen congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of the aroma stimulus before it reaches the receptors, (ii) a contextual bias during sensory tests (dumping), when at least one relevant attribute is not proposed to the panelists to assess a product, (iii) a misunderstanding of the conceptual difference between aroma and taste, or (iv) a perceptual incapability of panelists to distinguish between two congruent percepts. This study was undertaken to better understand aroma enhancement by taste in model wines containing different sugar and acid concentrations but the same volatile composition.MethodWe used a twofold approach:(i) model wine retronasal aroma intensity was assessed twice by trained panelists. During the first session, panelists only assessed aroma intensity. During the second session, taste intensity was assessed before aroma intensity, to reduce dumping effects.(ii) in-mouth release of volatile compounds was measured by nosespace analysis with the same panelists.ResultsAcid concentration influenced aroma compounds release, but its effect on perceived aroma intensity was not clear. Increasing sugar concentration delayed ethyl octanoate (EO) release after swallowing. When taste was not assessed, perceived aroma intensity was not explained by aroma compounds release, but it increased with sugar concentration, probably because of a dumping effect. When taste was assessed, aroma intensity also depended on sugar concentration, but it was significantly correlated to the time of release of EO. Our hypothesis is that when taste declined, late aroma was more easily individualized, and thus assessed with a higher intensity. This entails that panelists focused on aroma to individualize it from taste. We concluded that trained panelists understand the conceptual difference between taste and aroma, but are not completely able to distinguish congruent and simultaneous taste and aroma percepts.     

PERCEIVED QUALITY OF FOOD PRODUCTS AND ITS RELATIONSHIP TO CONSUMER PREFERENCES: THEORY AND MEASUREMENT1

This paper investigates theoretically and empirically the meaning of food quality to consumers and the role perceived food quality plays in the formation of consumer preferences. The empirical study involved the product categories margarine/butter and meat products. Subjects were 1074 Dutch purchasers of foods. As evidenced by the empirical results, perceived quality is a global judgment, pertaining to sensory, instrumental and expressive attributes. It serves as a mediating concept, capturing some (but not all) of the effects of the product dimensions on preference. Inclusion of perceived quality in the model of preference formation leads to a significantly better explanation of preference. However, the mediating role of perceived quality is product specific. The results of the study show that the role perceived quality plays in consumer decision processes is much more important for branded food products than for unbranded products. Further, it is shown in which way the results of such a study can guide food scientists in adapting food products in accordance with consumers' opinions on quality and preference.     

A review of the associations between single nucleotide polymorphisms in taste receptors,eating behaviors,and health

Food preferences and dietary habits are heavily influenced by taste perception. There is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating behavior and nutritional intake. Therefore, increased understanding of taste biology and genetics may lead to new personalized strategies, which may prevent or influence the trajectory of chronic disease risk. Recent advances show that single nucleotide polymorphisms (SNPs) in the CD36 fat taste receptor are linked to differences in fat perception, fat preference, and chronic-disease biomarkers. Genetic variation in the sweet taste receptor T1R2 has been shown to alter sweet taste preferences, eating behaviors, and risk of dental caries. Polymorphisms in the bitter taste receptor T2R38 have been shown to influence taste for brassica vegetables. Individuals that intensely taste the bitterness of brassica vegetables (“supertasters”) may avoid vegetable consumption and compensate by increasing their consumption of sweet and fatty foods, which may increase risk for chronic disease. Emerging evidence also suggests that the role of genetics in taste perception may be more impactful in children due to the lack of cultural influence compared to adults. This review examines the current knowledge of SNPs in taste receptors associated with fat, sweet, bitter, umami, and salt taste modalities and their contributions to food preferences, and chronic disease. Overall, these SNPs demonstrate the potential to influence food preferences and consequently health.     

Effect of ideal–relative sweetness on yogurt consumption

The objectives of this study were to determine how hedonically different sweetness levels in yogurt, determined by the ideal–relative rating method, affected taste test liking ratings and consumption in a naturalistic setting. Nineteen subjects attended a preliminary session, a taste test and three lunch tests. During the taste test, they rated yogurt with three levels of sweetness (high, optimum, and low) for six attributes. During each lunch test, they were offered a tray of nine food items, including yogurt at one of the three sweetness levels. Subjects liked the optimally sweet yogurt best in the taste test and consumed the most of it at lunch. Taste test liking ratings did not predict the amount of yogurt consumed during lunch. The lower-than-optimum sweetness level was more detrimental to taste test ratings than was the oversweetened yogurt whereas the higher-than-optimum sweetness level was more detrimental to consumption during lunch than was the undersweetened yogurt.     

蒲公英饮料工艺条件的研究

以蒲公英为原料,经干燥、过滤、调配等工艺,制成蒲公英饮料.采用单因素和正交设计实验,确定了蒲公英饮料的最佳工艺.实验结果表明:将蒲公英汁3%、白砂糖5%、蜂蜜1%、柠檬酸0.08%,混合得到的蒲公英饮料口感最佳,澄清透明,带有浓郁的蒲公英香气.并通过感官指标、理化指标、微生物指标进行检测得到合格的蒲公英饮料.