University of Applied Sciences Inholland, PO Box 3190, 2601 DD Delft, The Netherlands; Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
Division of Human Nutrition, Wageningen University, PO Box 17, 6700 AA Wageningen, The Netherlands.
Appetite. 2018 Feb 1;121:69-76. doi: 10.1016/j.appet.2017.10.039. Epub 2017 Nov 9.
It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not been studied. The aim of this study was to assess the role of smell, taste, flavour and texture cues in the identification of ten vegetables commonly consumed in The Netherlands (broccoli, cauliflower, French bean, leek, bell pepper, carrot, cucumber, iceberg lettuce, onion and tomato). Subjects (n = 194) were randomly assigned to one of four test conditions which differed in the sensory cues available for vegetable identification: taste, smell (orthonasal), flavour (taste and smell) and flavour-texture (taste, smell and texture). Blindfolded subjects were asked to identify the vegetable from a list of 24 vegetables. Identification was the highest in the flavour-texture condition (87.5%). Identification was significantly lower in the flavour condition (62.8%). Identification was the lowest when only taste cues (38.3%) or only smell cues (39.4%) were provided. For four raw vegetables (carrot, cucumber, onion and tomato) providing texture cues in addition to flavour cues did not significantly change identification suggesting that flavour cues were sufficient to identify these vegetables. Identification frequency increased for all vegetables when perceived intensity of the smell, taste or flavour cue increased. We conclude that providing flavour cues (taste and smell) increases identification compared to only taste or only smell cues, combined flavour and texture cues are needed for the identification of many vegetables commonly consumed in The Netherlands.
已经表明，基于味道线索识别许多食物，包括蔬菜，往往是困难的。除了味道线索之外，提供质地线索对食物识别的影响以及仅提供味道线索对食物识别的影响尚未得到研究。本研究的目的是评估嗅觉、味觉、味道和质地线索在识别荷兰常见的十种蔬菜（西兰花、花椰菜、法国豆、韭菜、甜椒、胡萝卜、黄瓜、冰山生菜、洋葱和番茄）中的作用。受试者（n=194）被随机分配到四个测试条件之一，这些条件在用于蔬菜识别的感官线索上有所不同：味觉、嗅觉（鼻前）、味道（味觉和嗅觉）和味道质地（味觉、嗅觉和质地）。蒙住眼睛的受试者被要求从 24 种蔬菜列表中识别蔬菜。在味道质地条件下的识别率最高（87.5%）。在味道条件下的识别率显著较低（62.8%）。仅提供味觉线索（38.3%）或仅提供嗅觉线索（39.4%）时，识别率最低。对于四种生蔬菜（胡萝卜、黄瓜、洋葱和番茄），除了提供味道线索外，提供质地线索并没有显著改变识别，这表明味道线索足以识别这些蔬菜。当感知到的气味、味道或味道线索的强度增加时，所有蔬菜的识别频率都会增加。我们得出结论，与仅提供味觉或嗅觉线索相比，提供味道线索（味觉和嗅觉）会增加识别率，对于荷兰常见的许多蔬菜，需要结合味道和质地线索进行识别。
