Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

Pey Sze Teo, Astrid W.B. van Langeveld, Korrie Pol, Els Siebelink, Cees de Graaf, See Wan Yan, Monica Mars

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)

Abstract

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™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods.
Original languageEnglish
Pages (from-to)32-41
JournalAppetite
Volume125
DOIs
Publication statusPublished - 1 Jun 2018

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Food
Fats
Monosaccharides
Disaccharides
Energy Intake
Sodium

Keywords

  • Commonly consumed
  • Cross-cultural
  • Foods
  • Nutrient content
  • Taste intensity

Cite this

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title = "Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods",
abstract = "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™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods.",
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Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods. / Teo, Pey Sze; van Langeveld, Astrid W.B.; Pol, Korrie; Siebelink, Els; de Graaf, Cees; Yan, See Wan; Mars, Monica.

In: Appetite, Vol. 125, 01.06.2018, p. 32-41.

Research output: Contribution to journalArticleAcademicpeer-review

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T1 - Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods

AU - Teo, Pey Sze

AU - van Langeveld, Astrid W.B.

AU - Pol, Korrie

AU - Siebelink, Els

AU - de Graaf, Cees

AU - Yan, See Wan

AU - Mars, Monica

PY - 2018/6/1

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N2 - 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™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods.

AB - 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™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods.

KW - Commonly consumed

KW - Cross-cultural

KW - Foods

KW - Nutrient content

KW - Taste intensity

U2 - 10.1016/j.appet.2018.01.020

DO - 10.1016/j.appet.2018.01.020

M3 - Article

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JO - Appetite

JF - Appetite

SN - 0195-6663

ER -