Taste-nutrient relationships in commonly consumed foods

M.V. van Dongen, M.C. van den Berg, N. Vink, F.J. Kok, C. de Graaf

Research output: Contribution to journalArticleAcademicpeer-review

73 Citations (Scopus)

Abstract

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21.0 (SD 1.7) years, BMI 21.5 (SD 2.0) kg/m(2)). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R-2 0.45, P <0.01). Saltiness and savouriness were correlated, with r 0.92 (P
Original languageEnglish
Pages (from-to)140-147
JournalBritish Journal of Nutrition
Volume108
Issue number1
DOIs
Publication statusPublished - 2012

Keywords

  • body-weight
  • energy-balance
  • sweeteners
  • sucrose
  • flavor
  • intensity
  • receptors
  • nutrition
  • sweetness
  • behavior

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