The development of basic taste sensitivity and preferences in children

Vennerød, Frida Felicia; Nicklaus, Sophie; Lien, Nanna; Almli, Valérie Lengard

doi:10.1016/j.appet.2018.04.027

Cited by 40 publications

(31 citation statements)

References 45 publications

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“…These concentration levels had been used in a large population study in Europe to measure taste sensitivity in 6-9-year-old children [42]. The sour taste concentrations followed the study from Myhrer et al [59] while the bitterness level of quinine was adapted from Vennerød et al [60]. All the levels of the sample solutions were first pretested by colleagues at the sensory department at Nofima, adjusted, then piloted with 42 children aged 11-12-years.…”

Section: Samplesmentioning

confidence: 99%

Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

Ervina

Berget

Almli

2020

Foods

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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.

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Section: Samplesmentioning

confidence: 99%

Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

Ervina

Berget

Almli

2020

Foods

Self Cite

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“…Thus, the lower salty taste threshold value obtained in this study could be because more than two‐thirds (69%) of the subjects in this study being female. The difference in the reported values may also be due to age differences since taste can be affected by age as well as individual dietary habit and taste exposure (Fry Vennerod et al, 2018; Mennella et al, 2011). Taste threshold also varies among individuals and may change throughout their lives (Aminah, 2000).…”

Section: Discussionmentioning

confidence: 99%

“…Taste preferences in children can be influenced by taste sensitivity (Fry Vennerod, Nicklaus, Lien, & Almli, 2018; Lanfer et al, 2013), the ability to perceive taste, and can be measured using the detection threshold (Lanfer et al, 2013; Mattes, 1984). Salty taste threshold refers to a minimum concentration of the salt solution that can be perceived by the taste buds (Tabacchi, Giammanco, La Guardia, & Giammanco, 2007).…”

Section: Introductionmentioning

confidence: 99%

Salty taste threshold among children of different ethnicities

Dora

Lim

Haron

et al. 2020

Journal of Sensory Studies

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Taste perception is an important determinant of food preference and consumption. Salty taste sensitivity among children can be influenced by ethnicity. This study determined the salty taste threshold among children of different ethnicities in Malaysia. Forty‐two children aged 9–11 years from the three main ethnic groups (14 Malays, 15 Chinese, 13 Indians) in Malaysia were recruited for this cross‐sectional study. The salty taste threshold was determined using two‐alternative forced‐choice staircase with 18 different concentrations of sodium chloride solutions (0.056 to 1,000 mM). Overall, the mean salty taste threshold among children was 1.01 ± 0.71 mM. No significant difference was noted in the salty taste threshold between boys and girls (p = .830). Chinese children had a significantly higher salty taste threshold (1.21 ± 0.53 mM) compared with Malay (1.13 ± 1.13 mM) and Indian children (0.67 ± 0.72 mM, p < .05). In conclusion, further studies are warranted to better understand how taste sensitivity may influence salt preference and food intake among children of different ethnicities in Malaysia. Practical applications Salty taste sensitivity developed during childhood is one of the factors that influence preference towards salty taste and intake of salty food in later life. A variety of cuisines in different ethnic cultures is related to different preferences in taste and food. The difference of salty taste threshold among children in this study may provide valuable insights and data for future intervention programme among children of different ethnicities. Besides, this study may also provide the foundation and references in the formulation of low salt food.

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“…In addition to this, a longitudinal Norwegian study examining taste preferences (sweet, sour, umami, salty, and bitter) and sensitivity (the ability to perceive a taste) from 4 -6 years of age showed that, in ranking-by-elimination procedures, preference for sweetness increased with age (F(2,124)=5.437, p=0.005), while preference for bitterness and sourness were stable. [70] Children also showed an increase in sensitivity for sourness (F(2,112)=3.109, p=0.048) and saltiness (F(2,125)=6.918, p=0.001), a decrease for sweetness (F(2,113)=11.925, p<0.001), and stability for umami and bitterness. [70] Interestingly, a negative association was found between sweetness sensitivity and preference for sweetness.…”

Section: Intrapersonal Drivers Of Eating Behaviours In Early Childhoodmentioning

confidence: 95%

“…[70] Children also showed an increase in sensitivity for sourness (F(2,112)=3.109, p=0.048) and saltiness (F(2,125)=6.918, p=0.001), a decrease for sweetness (F(2,113)=11.925, p<0.001), and stability for umami and bitterness. [70] Interestingly, a negative association was found between sweetness sensitivity and preference for sweetness. [70] The authors of this study concluded that, the weak relationship between taste sensitivity and taste preference suggests that taste preference development is shaped by environmental factors rather than developmental stage.…”

Section: Intrapersonal Drivers Of Eating Behaviours In Early Childhoodmentioning

confidence: 95%

The family food environment and its relationship with eating behaviours in early childhood (2.0 – 5.0 years) and the implications for obesity development

Boswell¹

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The development of basic taste sensitivity and preferences in children

Cited by 40 publications

References 45 publications

Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children

Salty taste threshold among children of different ethnicities

The family food environment and its relationship with eating behaviours in early childhood (2.0 – 5.0 years) and the implications for obesity development

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