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Factors explaining individual differences in taste sensitivity and taste modality recognition among Finnish adults
Author(s) -
Puputti Sari,
Aisala Heikki,
Hoppu Ulla,
Sandell Mari
Publication year - 2019
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12506
Subject(s) - umami , taste , stimulus modality , palatability , perception , psychology , modalities , food science , biology , neuroscience , social science , sociology
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.