Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

Teo, Pey Sze; Langeveld, Astrid W.B. van; Pol, Korrie; Siebelink, Els; Graaf, C. de; Martin, Christophe; Issanchou, Sylvie; Yan, See Wan; Mars, Monica

doi:10.1016/j.foodqual.2017.11.011

Cited by 25 publications

(24 citation statements)

References 36 publications

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“…The taste intensities were retrieved from a study that used a trained sensory panel to score over 400 foods on sweet, sour, bitter, umami, salt and fat taste intensity using visual analogue scales [ 24 , 25 , 26 ]. Scores ranged from 0–100, with a higher score indicating a more intense taste.…”

Section: Methodsmentioning

confidence: 99%

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions

Boer

Werts

Siebelink

et al. 2017

Foods

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Choosing foods that require more time to consume and have a low energy density might constitute an effective strategy to control energy intake, because of their satiating capacity. The current study assessed the eating rate of Dutch food, and investigated the associations between eating rate and other food properties. We also explored the opportunities for a diet with a low energy intake rate (kJ/min). Laboratory data on the eating rate of 240 foods—representing the whole Dutch diet—was obtained. The results show a wide variation in both eating rate (from 2 g/min for rice waffle to 641 g/min for apple juice) and energy intake rate (from 0 kJ/min (0 kcal/min) for water to 1766 kJ/min (422 kcal/min) for chocolate milk). Eating rate was lower when foods were more solid. Moreover, eating rate was positively associated with water content and inversely with energy density. Energy intake rate differed substantially between and within food groups, demonstrating that the available foods provide opportunities for selecting alternatives with a lower energy intake rate. These findings offer guidance when selecting foods to reduce energy intake.

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Section: Methodsmentioning

confidence: 99%

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions

Boer

Werts

Siebelink

et al. 2017

Foods

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“…Therefore, for the specific purpose of our study, the self-report method was considered more suitable. Recently, a more elaborate sensory diet database has become available (Teo et al, 2018) that would make it possible to get more accurate assessments of bitterness loads, which enable a bitterness assessment of the maternal diet that is not dependent on mothers' assessment of their diet.…”

Section: Associations Between Bitterness Of Mothers' Diet and Bitternmentioning

confidence: 99%

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Mastorakou

Ruark

Weenen

et al. 2019

Journal of Dairy Science

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It is unknown how consumption of bitter foods and beverages in the maternal diet influences sensory properties of fresh human milk. The aims of this study were (1) to determine the sensory characteristics of fresh human fore and hind milk, (2) to establish relationships between sensory properties and composition of fresh human milk, and (3) to assess the relationship between bitterness of the maternal diet and human milk. Twenty-two lactating mothers generated sensory terms to describe perception of their milk and received training on sensory attribute intensity rating. Mothers kept a 24-h food diary followed by a sensory self-assessment of their fore and hind milks. The odor of human fresh milk was described as neutral, creamy, and sweet, taste as sweet and bitter, and mouthfeel as thin, watery, smooth, and fatty. Sweetness was equivalent to 1.53 g of sucrose/100 mL and was not significantly different between fore and hind milk. Fore milk was significantly less creamy, less fatty, thinner, more watery, and lower in vanilla flavor intensity than hind milk. Carbohydrate content of human milk was positively correlated with sweetness and glutamic acid content with umami. The bitterness of the diet consumed 24 h before lactation was moderately positively correlated with bitterness of fore milk, but not hind milk. We conclude that the consumption of bitter foods may influence the bitterness of human fore milk, which may be another way for breastfed children to learn to accept bitter vegetables and, hence, develop healthier food preferences.

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“…Trained panel (31) 476 selected foods based on DNFCS (18) 6 Taste clusters Contribution of taste clusters to energy intake DNFCS 2007-2010 (n 1351) (18) NQplus study 2011-2013 (n 944) (23)(24)(25)(26)(27) Contribution of taste clusters to energy intake 476 foods 1446 foods 476 foods 1316 foods Fig. 1.…”

Section: Sensory Studymentioning

confidence: 99%

“…This study was registered at https:// clinicaltrials.gov/ as NCT03233503. The training procedure and selection of panellists have been described in more detail elsewhere (30,31) .…”

Section: Taste Databasementioning

confidence: 99%

Dietary taste patterns by sex and weight status in the Netherlands

et al. 2018

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Taste is a key driver of food choice and intake. Taste preferences are widely studied, unlike the diet's taste profile. This study assessed dietary taste patterns in the Netherlands by sex, BMI, age and education. A taste database, containing 476 foods' taste values, was combined with 2-d 24-h recalls in two study populations. The percentage of energy intake from six taste clusters was assessed in the Dutch National Food Consumption Survey (DNFCS 2007-2010; n 1351) and in an independent observational study: the Nutrition Questionnaires plus (NQplus) study (2011-2013; n 944). Dietary taste patterns were similar across study populations. Men consumed relatively more energy from 'salt, umami and fat' (DNFCS; 24 % energy, NQplus study; 23 %)- and 'bitter' (7 %)-tasting foods compared with women (21 %, P<0·001, 22 %, P=0·005; 3 %, P<0·001, 4 %, P<0·001, respectively). Women consumed more % energy from 'sweet and fat' (15 %)- and 'sweet and sour' (13 %, 12 %, respectively)-tasting foods compared with men (12 %, P<0·001, 13 %, P=0·001; 10 %, P<0·001). Obese individuals consumed more % energy from 'salt, umami and fat'- and less from 'sweet and fat'-tasting foods than normal-weight individuals ('salt, umami and fat', men; obese both studies 26 %, normal-weight DNFCS 23 %, P=0·037, NQplus 22 %, P=0·001, women; obese 23 %, 24 %, normal weight 20 %, P=0·004, P=0·011, respectively, 'sweet and fat', men; obese 11 %, 10 %, normal weight 13 %, P<0·05, 14 %, P<0·01, women; obese 14 %, 15 %, normal weight 16 %, P=0·12, P=0·99). In conclusion, our taste database can be used to deepen our understanding of the role of taste in dietary intake in the Netherlands by sex, BMI, age and education.

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Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

Cited by 25 publications

References 36 publications

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions

The Availability of Slow and Fast Calories in the Dutch Diet: The Current Situation and Opportunities for Interventions

Sensory characteristics of human milk: Association between mothers' diet and milk for bitter taste

Dietary taste patterns by sex and weight status in the Netherlands

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