دورية أكاديمية
Effects of Salt and Fat Combinations on Taste Preference and Perception.
| العنوان: | Effects of Salt and Fat Combinations on Taste Preference and Perception. |
|---|---|
| المؤلفون: | Bolhuis DP; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia., Newman LP; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia., Keast RS; Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia russell.keast@deakin.edu.au. |
| المصدر: | Chemical senses [Chem Senses] 2016 Mar; Vol. 41 (3), pp. 189-95. Date of Electronic Publication: 2015 Dec 26. |
| نوع المنشور: | Journal Article; Research Support, Non-U.S. Gov't |
| اللغة: | English |
| بيانات الدورية: | Publisher: Oxford University Press Country of Publication: England NLM ID: 8217190 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1464-3553 (Electronic) Linking ISSN: 0379864X NLM ISO Abbreviation: Chem Senses Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Oxford : Oxford University Press Original Publication: [London : IRL Press, c1980- |
| مواضيع طبية MeSH: | Food Preferences* , Taste Perception*, Fats/*metabolism , Sodium Chloride, Dietary/*metabolism, Adolescent ; Adult ; Female ; Food ; Humans ; Male ; Middle Aged ; Taste Threshold ; Young Adult |
| مستخلص: | Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods. (© The Author 2015. Published by Oxford University Press.) |
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| فهرسة مساهمة: | Keywords: fat; fat taste sensitivity; salt; taste intensity; taste preferences |
| المشرفين على المادة: | 0 (Fats) 0 (Sodium Chloride, Dietary) |
| تواريخ الأحداث: | Date Created: 20151229 Date Completed: 20161102 Latest Revision: 20181113 |
| رمز التحديث: | 20231215 |
| مُعرف محوري في PubMed: | PMC4776737 |
| DOI: | 10.1093/chemse/bjv079 |
| PMID: | 26708735 |
| قاعدة البيانات: | MEDLINE |
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