Both taste panels were monitored for their discriminatory power, explanatory power agreement within the group, and repeatability. Panelists were checked on whether they used the same range of scale, scored the product in the same magnitude, discriminated the products, perceived the same taste attributes, and scored the products similarly to the rest of the panel during each training session. Figure 2 shows the mean sweetness intensity ratings of 19 identical products of the Malaysian panel as a function of the mean sweetness ratings of the Dutch panel.
The 2 panels yielded similar sweetness ratings for each food. This study demonstrates that extensive panel training resulted in similar taste evaluation results, regardless of cultural and geographical backgrounds. Whether such performance will be achievable with untrained consumers is not known.
Mean sweetness intensity of 19 identical products rated by the trained Malaysian panel as a function of the mean sweetness intensity of the trained Dutch panel. Figure is based on data provided in Teo et al. The taste database developed by Martin et al. No strong correlations were observed with other nutrients. Van Langeveld et al. Notably, energy intake from sweet and sour— and sweet and fat—tasting foods was relatively higher during snacking occasions compared with main meals, which corresponds with reported intakes of monosaccharides and disaccharides with snack consumption.
The conclusion was that taste can be related to macronutrient intake of individual foods, as well as the total diet. The data also showed that the contribution of sweet-tasting foods to energy intake in the diet is generally similar among people with normal weight, overweight, and obesity Figure 3.
Contribution of sweet-tasting foods to energy intake in the diet among individuals with normal weight, overweight, and obesity. Data adapted from van Langeveld et al. Cox et al. Average sensory scores weighted by frequency of consumption were calculated for each grouping of food covered per survey question. Reported intake of each food group was multiplied by the sensory scores for each food group. To determine the total sensory value of an individual's diet, sensory values of each food group were then summed to give a total dietary sensory score.
Sweetness of the diet was quantified by multiplying grams of each food consumed by the sweetness intensity of that food. Higher diet quality was associated with higher sweet and bitter scores, but a greater proportion of this sweetness was from healthy core foods e.
Some governments and influential health organizations recommend diets low in sweetness based on a widespread and long-standing belief in a causal chain: A highly sweet diet leads to changes in perception of sweet foods and beverages, which in turn leads to overconsumption of sugar, which finally leads to negative health outcomes.
However, no link in this proposed causal chain has strong empirical support. Empirical evaluation of at least the first 2 links will require measures of human perception of sweetness. Some of the important research questions that have been identified are provided in Box 1. There are important challenges in measuring perceptions of sweetness of individual foods and beverages. The challenges are even more daunting when attempting to measure the sweetness of entire diets.
Ratings of sweetness depend on the scale one uses, the context i. In short, ratings of sweetness are not independent of the set of procedures that are used. Accordingly, agreement on a standard set of procedures to facilitate comparisons across studies toward an integrated database is one priority. With a reliable method, studies related to the effects of sweetness on health-related outcomes could be evaluated.
Although well-established sensory evaluation techniques in laboratory settings exist for individual foods, agreement on the optimal approach for measuring the sweetness of the total diet is lacking, particularly in settings other than in the laboratory. The development of such measures would permit researchers to combine data from different studies and populations. This would facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness in foods and diets and relations to health outcomes.
This is a second priority. Future research, including longitudinal research, is needed to understand 1 the role, if any, of sweet-tasting foods, beverages, and diets, as well as sweetness intensity, in food preferences, energy intake, dietary intake, and health-related outcomes such as obesity and dental caries; and 2 if so, in what way these factors operate.
Findings from the Netherlands using a taste database 94 indicate that it may be possible to profile diets based on their taste characteristics.
Addressing these is a third priority. We thank Prof. ILSI North America is a public, nonprofit science foundation that provides a forum to advance understanding of scientific issues related to the nutritional quality and safety of the food supply. PRT received funding support to prepare the manuscript. Also, JEH is Director of the Sensory Evaluation Center at Penn State, which routinely conducts taste tests for industrial clients to facilitate experiential learning opportunities for undergraduate and graduate students.
GKB receives no personal funds, including speaker fees, from any commercial entity. Ajinomoto provides a consulting fee to the Monell Chemical Senses Center that is used to support a small portion of his research.
She served on the Conagra scientific advisory board until and on a scientific advisory group for Gerber Nestle until , and she advised Motif Foodworks in She holds stock in several food and drug companies. RDM has received research and travel support as well as honoraria from various sources related to sweeteners but has no current support relevant to the topic of this article.
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Close mobile search navigation Article Navigation. Volume Factors Affecting Ratings of Perceived Intensity. Address correspondence to PRT e-mail: paulatrumbo yahoo. Oxford Academic. Katherine M Appleton. Department of Psychology, Bournemouth University.
Kees de Graaf. Responses are recorded for each solution. Then the subject is allowed to taste a bit of the sugar-water that the household ordinarily prepares and consumes as part of its daily intake, and repeats the tasting of the various solutions. The responses are again recorded. Solutions are tasted until a consensus is reached on which solution "matches" the home beverage.
The procedure may be carried out with all household members to establish a whether all perceive the "match" equally, and b their consensus on how sweet they like their beverages.
Where possible, the volumes should be computed by measuring the vessels from which the beverages are consumed. All such intakes are summed.
In many developing countries, people drink quite sweet beverages. In one Mexican community, for example, the author found that the "norm" for coffee-flavoured sugar water for 16 households sampled was the 0. Youngsters two to five years old also consumed coffee from the family pot in the range of 1 litre per day. While the data do not indicate that there is a connection between intensity of sweetness preferred and sucrose intakes, attention to both sweetness and quantities of sweet beverages consumed can begin to establish whether such linkages exist, as well as whether individuals are consuming a disproportionate percentage of total calories in the form of sucrose.
The degree of sweetness, extent of sweet beverage consumption, and percentage of calories provided by sucrose are also factors that can, in the future, be checked to see how they relate to incidence of dental caries, diabetes, and atherosclerotic heart disease 6. Additional studies might include examination of sweetness levels in weaning foods as a first step in understanding what degree of sweetness makes them palatable, how sweetness preferences are formed, as well as possible later dietary and health consequences of such sweet preferences.
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