Division of Human Nutrition, Wageningen University, The Netherlands.
Br J Nutr. 2012 Jul 14;108(1):140-7. doi: 10.1017/S0007114511005277. Epub 2011 Sep 29.
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 < 0·01) and both were associated with Na (both: R(2) 0·33, P < 0·01) and protein (R(2) 0·27, P < 0·01 and R(2) 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet-sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet-sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited.
味道有望代表食物的营养成分。本研究旨在调查在当前富含加工食品的饮食环境中，味道是否充当营养传感器。19 名研究对象（年龄 21.0（SD 1.7）岁，BMI 21.5（SD 2.0）kg/m2）对 50 种常见食物的五种基本味道强度进行了评分。采用线性回归检验味道与营养成分之间的关联。采用聚类分析确定基于味道的食物组；采用方差分析比较食物组之间的营养成分。甜味与单糖和二糖相关（R2 0.45，P < 0.01）。咸味和鲜味呈正相关，r 0.92（P < 0.01），两者均与 Na（两者：R2 0.33，P < 0.01）和蛋白质（R2 0.27，P < 0.01 和 R2 0.33，P < 0.01，分别）相关。聚类分析表明有 4 种食物组：中性、咸鲜、酸甜和甜食物。甜食物中单糖和二糖含量最高（P < 0.01）。在咸鲜食物中，蛋白质含量（与甜酸食物相比，P = 0.01；与中性或甜食物相比，无显著差异）和 Na 含量（P < 0.05）最高。在生的和适度加工的食物中，关联比在高度加工的食物中更为明显。这些发现表明，甜味、咸味和鲜味可以提示营养成分，特别是简单糖、蛋白质和 Na 的含量。然而，在高度加工的食物中，基于味道感知营养成分的能力似乎受到限制。
