Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 510093
Title The relationship between taste and nutrient content in commercially available foods from the United States
Author(s) Langeveld, A.W.B. van; Gibbons, Shannon; Koelliker, Yvonne; Civille, Gail V.; Vries, J.H.M. de; Graaf, C. de; Mars, M.
Source Food Quality and Preference 57 (2017). - ISSN 0950-3293 - p. 1 - 7.
DOI https://doi.org/10.1016/j.foodqual.2016.10.012
Department(s) Chair Sensory Science and Eating Behaviour
Chair Nutrition and Health over the Lifecourse
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2017
Abstract Taste is often suggested to have a nutrient-signalling function that may be important for food intake regulation, though limited data exists to support this notion. This study aimed to investigate the relationship between taste and nutrient content, and to explore the effect of food form on this relationship (liquid, semi-solid or solid), in a range of commercially available foods from the United States. Basic taste intensities (sweetness, saltiness, sourness and bitterness) of 237 processed foods were obtained by an expert sensory panel using the Spectrum™ method. Sweet taste intensity was associated with mono- and disaccharides (r = 0.70, p < 0.001), but not energy content (r = 0.11, p > 0.05). Salt taste intensity was associated with sodium (r = 0.72, p < 0.001) and protein (r = 0.39, p < 0.001), and fat (r = 0.37, p < 0.001) and energy content (r = 0.43, p < 0.001). Contrary to expectations, associations between taste and nutrient content were not stronger in liquids than in (semi-)solids. Cluster analysis on taste revealed 3 food groups: a sweet, salty and neutral tasting food group. Saltiness was associated with sodium content in salty foods (r = 0.39, p < 0.001) but not in sweet foods (r = 0.30, p > 0.05). Sweetness was associated with mono- and disaccharides in sweet foods (r = 0.55, p < 0.001) and in salty foods (r = 0.33, p < 0.001). In conclusion, our findings suggest that sweet and salt taste intensity can signal the presence of nutrients, in particular mono- and disaccharides and sodium. However, the relationship between taste and nutrients may be weaker in complex foods with competing tastes. The effect of food form on this relationship is more difficult to demonstrate in real-life foods.
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