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 533986
Title Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods
Author(s) Teo, Pey Sze; Langeveld, Astrid W.B. van; Pol, Korrie; Siebelink, Els; Graaf, Cees de; Yan, See Wan; Mars, Monica
Source Appetite 125 (2018). - ISSN 0195-6663 - p. 32 - 41.
DOI http://dx.doi.org/10.1016/j.appet.2018.01.020
Department(s) Human Nutrition (HNE)
Chair Sensory Science and Eating Behaviour
Chair Nutrition and Health over the Lifecourse
MW F&CF&C
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2018
Availibility Full text available from 2019-06-01
Keyword(s) Commonly consumed - Cross-cultural - Foods - Nutrient content - Taste intensity
Abstract Three recent studies showed that taste intensity signals nutrient content. However, current data reflects only the food patterns in Western societies. No study has yet been performed in Asian culture. The Malaysian cuisine represents a mixture of Malay, Chinese and Indian foods. This study aimed to investigate the associations between taste intensity and nutrient content in commonly consumed Dutch (NL) and Malaysian (MY) foods. Perceived intensities of sweetness, sourness, bitterness, umami, saltiness and fat sensation were assessed for 469 Dutch and 423 Malaysian commonly consumed foods representing about 83% and 88% of an individual's average daily energy intake in each respective country. We used a trained Dutch (n = 15) and Malaysian panel (n = 20) with quantitative sensory Spectrum™ 100-point rating scales and reference solutions, R1 (13-point), R2 (33-point) and R3 (67-point). Dutch and Malaysian foods had relatively low mean sourness and bitterness (<R1), but higher mean sweetness, saltiness and fat sensation (between R1 and R2). Mean umami taste intensity of Malaysian foods (15-point) was higher than that of Dutch foods (8-point). Positive associations were found between sweetness and mono- and disaccharides (R2 = 0.67 (NL), 0.38 (MY)), between umami and protein (R2 = 0.29 (NL), 0.26 (MY)), between saltiness and sodium (R2 = 0.48 (NL), 0.27 (MY)), and between fat sensation and fat content (R2 = 0.56 (NL), 0.17(MY)) in Dutch and Malaysian foods (all, p < 0.001). The associations between taste intensity and nutrient content are not different between different countries, except for fat sensation-fat content. The two dimensional basic taste-nutrient space, representing the variance and associations between tastes and nutrients, is similar between Dutch and Malaysian commonly consumed foods.
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