Taste-nutrient relationships in commonly consumed foods

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

doi:10.1017/S0007114511005277

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 journal › Article › Academic › peer-review

92 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 language	English
Pages (from-to)	140-147
Journal	British Journal of Nutrition
Volume	108
Issue number	1
DOIs	https://doi.org/10.1017/S0007114511005277
Publication status	Published - 2012

Keywords

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

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10.1017/S0007114511005277

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title = "Taste-nutrient relationships in commonly consumed foods",

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",

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AU - van Dongen, M.V.

AU - van den Berg, M.C.

AU - Vink, N.

AU - Kok, F.J.

AU - de Graaf, C.

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AB - 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

KW - body-weight

KW - energy-balance

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KW - flavor

KW - intensity

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KW - sweetness

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Taste-nutrient relationships in commonly consumed foods

Abstract

Keywords

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