Cross-cultural validation of a taste test with paper strips

Ribeiro, João Carlos; Chaves, Mariana M; Chaves, Carolina; Lemos, Laura; Silva, Eduardo D.; Paiva, António; Hummel, Thomas

doi:10.1007/s00405-016-4037-y

Cited by 16 publications

(8 citation statements)

References 12 publications

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“…It has been assumed that cultural or diet differences between populations might affect the results of taste tests. 12,16 Regarding the intensity ratings, the ratings increased with increased concentration of all tastant solutions in our study. For the pleasantness ratings, the ratings decreased with increased concentration of caffeine, citric acid, and sodium chloride solutions.…”

Section: Discussionsupporting

confidence: 48%

Taste Function in Healthy Taiwanese Adults

Jiang

Lin

2019

Clin Med Insights Ear Nose Throat

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Objective: In this work, our aim was to measure the taste function of healthy Taiwanese adults using 2 commonly used taste tests. Methods: The taste function of 102 healthy Taiwanese adults was evaluated using the whole-mouth suprathreshold taste test and the taste quad test. In the whole-mouth taste test, 5 concentrations of sweet, bitter, sour, and salty solutions were sipped and swished in the mouth twice in a counterbalanced order. A total of 40 tests were done to give a maximum score of 40 for correct quality identification of tastant solutions. In the taste quad test, the 4 quadrants of the tongue were tested using high concentration drops of sweet, bitter, sour, and salty solutions 6 times. A total of 96 tests were done to give a maximum score of 96 for correct quality identification of tastant solutions. Results: The score of the whole-mouth taste test ranged from 33 to 40 with a mean of 38.6 for men and from 31 to 40 with a mean of 38.9 for women. The score of the taste quad test ranged from 40 to 91 with a mean of 75 for men and from 38 to 96 with a mean of 78 for women. Sex was shown not to affect the taste function. Conclusions: Our result showed that sex did not affect the taste function of healthy Taiwanese adults.

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Section: Discussionsupporting

confidence: 48%

Taste Function in Healthy Taiwanese Adults

Jiang

Lin

2019

Clin Med Insights Ear Nose Throat

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“…Taste perception was evaluated using filter paper taste strips prepared in our laboratory, as previously described and validated for the Portuguese population [21]. Four concentrations of solutions of four basic tastes (bitter, sweet, salty, and sour) were used for preparing the taste strips (Table 1).…”

Section: Taste Sensitivitymentioning

confidence: 99%

How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

Louro

Simões

Castelo

et al. 2021

Foods

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Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.

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“…In light of the different eating habits among different ethnic groups that lead to differences in sensitivity of gustatory function, cross-cultural validation of a taste test is justified. Ribeiro, et al 32 found that a Portuguese population demonstrated lower taste scores than those previously observed in a German population, while Yang, et al 33 showed that a Chinese population did not demonstrate any variation with age or gender. The current study is the first to use a gustatory function test, including umami taste, in a Korean population, and the results may allow improvements in diagnosis, treatment, and follow-up of taste disorders.…”

Section: Discussionmentioning

confidence: 91%

Development of a Gustatory Function Test for Clinical Application in Korean Subjects

et al. 2018

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PurposeTo obtain validated clinical values suitable for developing a gustatory function test, including umami taste, in a Korean population.Materials and MethodsThe investigation involved 297 participants with self-reported normal sense of taste and smell. Liquid solutions were used for the assessment of gustatory function. The test consisted of 30 taste solutions [six concentrations of five tastants (sweet, bitter, salty, sour, and umami)]. For evaluation of overall gustatory function, the number of detected or correctly recognized taste thresholds was combined to form a “taste score.”ResultsMean values of each detection and recognition threshold for the five tastes in men were consistently lower than those of women. The 10th percentile of taste score for recognition was used as the cut-off value for distinguishing normogeusia from hypogeusia. In subgroup analysis, total taste score from recognition thresholds revealed a significant negative correlation with age, indicating lower scores for increasing age. Taste score for non-smokers was significantly higher than that of smokers, in terms of detection and recognition of taste sensitivities.ConclusionThis gustatory function test was easy to perform, affordable, and time-saving, with the capacity to self-produce and obtain reliable data. Gustatory function was more sensitive in young people, women, and non-smokers.

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Cross-cultural validation of a taste test with paper strips

Cited by 16 publications

References 12 publications

Taste Function in Healthy Taiwanese Adults

Taste Function in Healthy Taiwanese Adults

How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

Development of a Gustatory Function Test for Clinical Application in Korean Subjects

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