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Article

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

1
Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, 1433 Ås, Norway
2
Department of Chemistry, Biotechnology and Food Science (KBM), The Norwegian University of Life Sciences, 1433 Ås, Norway
*
Author to whom correspondence should be addressed.
Foods 2020, 9(9), 1315; https://doi.org/10.3390/foods9091315
Received: 22 July 2020 / Revised: 9 September 2020 / Accepted: 14 September 2020 / Published: 18 September 2020
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. View Full-Text
Keywords: taste sensitivity; basic tastes; fattiness; food liking; preadolescent; caffeine; quinine; gamification taste sensitivity; basic tastes; fattiness; food liking; preadolescent; caffeine; quinine; gamification
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MDPI and ACS Style

Ervina, E.; Berget, I.; L. Almli, V. Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children. Foods 2020, 9, 1315. https://doi.org/10.3390/foods9091315

AMA Style

Ervina E, Berget I, L. Almli V. Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children. Foods. 2020; 9(9):1315. https://doi.org/10.3390/foods9091315

Chicago/Turabian Style

Ervina, Ervina, Ingunn Berget, and Valérie L. Almli. 2020. "Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children" Foods 9, no. 9: 1315. https://doi.org/10.3390/foods9091315

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