Vitenskapelig artikkel

Investigating the Relationships between Basic Tastes Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

Ervina, Ervina; Berget, Ingunn; Almli, Valérie Lengard


Tidsskrift: Foods, vol. 9, 2020

Utgiver: MDPI

Internasjonale standardnumre:
Trykt: 2304-8158
Elektronisk: 2304-8158

Open Access: gold


This study investigates the relationships between basic tastes and fattiness sensitivity and
food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured
using different methods, namely detection (DT) and recognition (RT) thresholds, and taste
responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium
chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five
concentrations in water solutions. In addition, taste responsiveness and liking were collected for
the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper
strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with
varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test
was completed in a gamified “taste detective” approach. The results show that DT correlates with RT
for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and
quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys
for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food
liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic
understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.