TY - JOUR
T1 - The relationship between taste and nutrient content in commercially available foods from the United States
AU - van Langeveld, A.W.B.
AU - Gibbons, Shannon
AU - Koelliker, Yvonne
AU - Civille, Gail V.
AU - de Vries, J.H.M.
AU - de Graaf, C.
AU - Mars, M.
PY - 2017
Y1 - 2017
N2 - Taste is often suggested to have a nutrient-signalling function that may be important for food intake regulation, though limited data exists to support this notion. This study aimed to investigate the relationship between taste and nutrient content, and to explore the effect of food form on this relationship (liquid, semi-solid or solid), in a range of commercially available foods from the United States. Basic taste intensities (sweetness, saltiness, sourness and bitterness) of 237 processed foods were obtained by an expert sensory panel using the Spectrum™ method. Sweet taste intensity was associated with mono- and disaccharides (r = 0.70, p < 0.001), but not energy content (r = 0.11, p > 0.05). Salt taste intensity was associated with sodium (r = 0.72, p < 0.001) and protein (r = 0.39, p < 0.001), and fat (r = 0.37, p < 0.001) and energy content (r = 0.43, p < 0.001). Contrary to expectations, associations between taste and nutrient content were not stronger in liquids than in (semi-)solids. Cluster analysis on taste revealed 3 food groups: a sweet, salty and neutral tasting food group. Saltiness was associated with sodium content in salty foods (r = 0.39, p < 0.001) but not in sweet foods (r = 0.30, p > 0.05). Sweetness was associated with mono- and disaccharides in sweet foods (r = 0.55, p < 0.001) and in salty foods (r = 0.33, p < 0.001). In conclusion, our findings suggest that sweet and salt taste intensity can signal the presence of nutrients, in particular mono- and disaccharides and sodium. However, the relationship between taste and nutrients may be weaker in complex foods with competing tastes. The effect of food form on this relationship is more difficult to demonstrate in real-life foods.
AB - Taste is often suggested to have a nutrient-signalling function that may be important for food intake regulation, though limited data exists to support this notion. This study aimed to investigate the relationship between taste and nutrient content, and to explore the effect of food form on this relationship (liquid, semi-solid or solid), in a range of commercially available foods from the United States. Basic taste intensities (sweetness, saltiness, sourness and bitterness) of 237 processed foods were obtained by an expert sensory panel using the Spectrum™ method. Sweet taste intensity was associated with mono- and disaccharides (r = 0.70, p < 0.001), but not energy content (r = 0.11, p > 0.05). Salt taste intensity was associated with sodium (r = 0.72, p < 0.001) and protein (r = 0.39, p < 0.001), and fat (r = 0.37, p < 0.001) and energy content (r = 0.43, p < 0.001). Contrary to expectations, associations between taste and nutrient content were not stronger in liquids than in (semi-)solids. Cluster analysis on taste revealed 3 food groups: a sweet, salty and neutral tasting food group. Saltiness was associated with sodium content in salty foods (r = 0.39, p < 0.001) but not in sweet foods (r = 0.30, p > 0.05). Sweetness was associated with mono- and disaccharides in sweet foods (r = 0.55, p < 0.001) and in salty foods (r = 0.33, p < 0.001). In conclusion, our findings suggest that sweet and salt taste intensity can signal the presence of nutrients, in particular mono- and disaccharides and sodium. However, the relationship between taste and nutrients may be weaker in complex foods with competing tastes. The effect of food form on this relationship is more difficult to demonstrate in real-life foods.
KW - Food form
KW - Nutrient content
KW - Real-life foods
KW - Taste intensity
U2 - 10.1016/j.foodqual.2016.10.012
DO - 10.1016/j.foodqual.2016.10.012
M3 - Article
SN - 0950-3293
VL - 57
SP - 1
EP - 7
JO - Food Quality and Preference
JF - Food Quality and Preference
ER -