Ervina Ervina, Berget Ingunn, L Almli Valérie
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1433 Ås, Norway.
Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Sciences, 1433 Ås, Norway.
Foods. 2020 Sep 18;9(9):1315. doi: 10.3390/foods9091315.
This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6-n-propylthiouracil) responsiveness was tested on paper strips. Fattiness sensitivity was measured by a paired comparison method using milk samples with varying fat content. Liking for 30 food items was recorded using a food-list questionnaire. The test was completed in a gamified "taste detective" approach. The results show that DT correlates with RT for all tastes while responsiveness to PROP correlates with overall taste responsiveness. Caffeine and quinine differ in bitterness responsiveness and liking. Girls have significantly lower DTs than boys for bitterness and sweetness. Food liking is driven by taste and fattiness properties, while fatty food liking is significantly influenced by fattiness sensitivity. These results contribute to a better holistic understanding of taste and fattiness sensitivity in connection to food liking in preadolescents.
本研究调查了11岁儿童基本味觉与脂肪敏感性及食物喜好之间的关系。使用不同方法测量了106名儿童的基本味觉敏感性，即检测（DT）阈值、识别（RT）阈值和味觉反应性。研究了咖啡因和奎宁（苦味）、蔗糖（甜味）、柠檬酸（酸味）、氯化钠（咸味）和味精（鲜味）在五种浓度水溶液中的DT和RT。此外，还收集了高强度浓度下的味觉反应性和喜好程度。在纸条上测试了PROP（6-正丙基硫氧嘧啶）反应性。通过对不同脂肪含量的牛奶样品进行配对比较法测量脂肪敏感性。使用食物清单问卷记录对30种食物的喜好程度。测试以游戏化的“味觉侦探”方式完成。结果表明，所有味觉的DT与RT相关，而对PROP的反应性与整体味觉反应性相关。咖啡因和奎宁在苦味反应性和喜好程度上存在差异。女孩对苦味和甜味的DT显著低于男孩。食物喜好受味觉和脂肪特性驱动，而对高脂肪食物的喜好受脂肪敏感性显著影响。这些结果有助于更全面地理解青春期前儿童味觉和脂肪敏感性与食物喜好之间的关系。
