1. Similar taste-nutrient relationships in commonly consumed Dutch and Malaysian foods.
- Author
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Teo, Pey Sze, van Langeveld, Astrid W.B., Pol, Korrie, Siebelink, Els, de Graaf, Cees, Yan, See Wan, and Mars, Monica
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TASTE perception , *NUTRITION , *MALAYSIAN cooking , *SENSORY evaluation , *DUTCH cooking , *RESEARCH , *FAT content of food , *RESEARCH methodology , *ASIANS , *INGESTION , *EVALUATION research , *MEDICAL cooperation , *FOOD preferences , *COMPARATIVE studies , *PSYCHOSOCIAL factors , *TASTE , *WHITE people , *DIETARY proteins - 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 (
- Published
- 2018
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