Variation in orosensation and liking of sampled foods with thermal tasting phenotype

Gary J Pickering; Sarah Lucas; Nicole J Gaudette

doi:10.1186/s13411-016-0049-1

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Variation in orosensation and liking of sampled foods with thermal tasting phenotype

Journal article

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Variation in orosensation and liking of sampled foods with thermal tasting phenotype

Gary J Pickering, Sarah Lucas and Nicole J Gaudette

Flavour, Vol.5, 2

2016

DOI: https://doi.org/10.1186/s13411-016-0049-1

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Abstract

Nutrition and Dietetics

taste phenotype

nutrition

flavour

health

food preferences

taste genetics

Background: Flavour is a key driver of liking, purchase behaviour and consumption of food and beverages. Determining how individuals differ in their perception of flavour is important to fully understanding dietary choices and habitual diet-related health outcomes. Thermal tasting-the capacity to experience a phantom taste when small areas of the tongue are rapidly heated or cooled-associates with greater orosensory acuity for tastants in aqueous solutions. This study sought to extend this finding and establish whether thermal-taster status also associates with the perceived intensities of oral sensations elicited by sampled food. Twenty-five thermal tasters(TTs) and 19 thermal non-tasters (TnTs) scored liking (generalized degree of liking scale) and the intensity (generalized visual analogue scale) of the dominant orosensations elicited by 20 food and beverage items in duplicate using a randomized complete block design. Results: Multiple analysis of variance (MANOVA) showed that overall, TTs rated the intensity of orosensory food groups higher than did TnTs, although this was significant only for foods that were predominantly bitter-eliciting (ANOVA). Overall liking scores approached significance (MANOVA) but differed between TTs and TnTs only for the grainy orosensory food grouping (ANOVA). Conclusions: These findings are discussed in the context of diet-related health outcomes and directions for further research concerned with taste phenotypes, flavour perception and consumption behaviours.

Details

Title: Variation in orosensation and liking of sampled foods with thermal tasting phenotype
Authors: Gary J Pickering (Author) - University of the Sunshine Coast - Faculty of Arts, Business and Law
Sarah Lucas (Author) - Brock University, Canada
Nicole J Gaudette (Author) - Brock University, Canada
Publication details: Flavour, Vol.5, 2; 9
Publisher: BioMed Central Ltd.
Date published: 2016
DOI: 10.1186/s13411-016-0049-1
ISSN: 2044-7248
Copyright note: Copyright © 2016 The Author(s). Open Access This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.
Organisation Unit: University of the Sunshine Coast, Queensland; Sustainability Research Cluster
Language: English
Record Identifier: 99450428402621
Output Type: Journal article

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