Comparison of Chinese and American subjects on the self‐administered Waterless Empirical Taste Test.

Cultural differences have been reported between the taste sensitivity of persons of Asian and European ancestry, although findings have been mixed. This study sought to determine whether American and Chinese adults perform differently on a novel taste test that requires no water, can be self‐administered, and employs a representative of umami as one of its tastants. This 53‐trial test was administered to 113 Chinese and 214 Americans. The subjects orally sampled monomer cellulose pads containing one of four dried concentrations of sucrose, citric acid, NaCl, caffeine, and monosodium glutamate and indicated whether a sweet, sour, bitter, salty, brothy, or no taste sensation was perceived. Separate gender by culture analyses of covariance with age as the covariate were performed on the total score and the scores of each taste stimulus. For all taste qualities, women outperformed men and test scores declined with age. No difference between American and Chinese subjects was found for the total taste score (p =.129) or for the sucrose (p =.129) or NaCl (p =.368) scores. However, for monosodium glutamate, the scores were 28.40% higher for the Chinese than for the American subjects (p =.024), and for citric acid and caffeine, the scores were 24.12 and 21.79% higher for the American subjects (p's =.001 and.029). The basis for these differences is unclear, although both anatomical (e.g., differences in density or distribution of taste buds) and cultural factors may be involved. Future work is needed to determine the cause of these largely novel findings and whether they generalize to other Chinese and American samples. Practical applicationsIn this study, a practical self‐administered quantitative taste test that requires no water was found to be sensitive to quality‐specific differences in test scores between Chinese and American subjects, as well as to age and gender. The Chinese subjects outperformed the American subjects in correctly identifying the quality of monosodium glutamate (umami), whereas the American subjects outperformed Chinese subjects in correctly identifying the bitter and sour qualities of caffeine and citric acid, respectively. Experiential factors related to culture‐specific cuisines may explain some of these differences. This research indicates that a relatively rapid taste test, which can be sent through the mail and which requires no test administrator or source of water, can be used in cross‐cultural studies to elucidate individual differences in taste perception. [ABSTRACT FROM AUTHOR]