Journal
APPETITE
Volume 125, Issue -, Pages 32-41Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.appet.2018.01.020
Keywords
Taste intensity; Nutrient content; Commonly consumed; Foods; Cross-cultural
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Funding
- PhD Fellowship program of Taylor's University
- Sub-department Business, Consumer and Competence Studies, Wageningen University
- Consumer Science and Health group, Wageningen Food & Biobased Research
- Danone Nutricia Research
- Heineken Research
- Friesland Campina Research
- Unilever RD Vlaardingen
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Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum (TM) 100-point rating scales and reference solutions, RI (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (
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