ArticleChemical senses2019
Taste Sensitivity and Taste Preference Measures Are Correlated in Healthy Young Adults.
Article in Chemical senses, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers, 1 of them a synthesis that pooled it.
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Who cites it
15 citing papers in PubMed, 1 synthesis or guideline pooled it, 32 citations in OpenAlex.
- Pooled it
- Trial
- Purification, sequence identification, and taste-presenting mechanism analysis of four novel taste-active peptides enzymatically prepared from shiitake mushroom (Food chemistry: X · 2026Article
- Effect of taste recall training using 5 sweet substances on sweet taste sensitivities.Chemical senses · 2025Article
- Association of ability to rank sweet and fat taste intensities with sweet and fat food propensity ratios of children, adolescents and adults: the I.Family study.European journal of nutrition · 2024Article
- A high sucrose detection threshold is associated with increased energy intake and improved post-prandial glucose response independent of the sweetness intensity of isocaloric sucrose solutions.npj metabolic health and disease · 2024Article
- The complexities of salt taste reception: insights into the role of TMC4 in chloride taste detection.Frontiers in molecular neuroscience · 2024Review
- Acute Taste Dysfunction in Oropharyngeal Cancer Patients after Transoral Robotic Surgery.The Laryngoscope · 2023Article
- Online Handwritten Signature Verification Method Based on Uni-Feature Correlation Coefficient between Signatures.Sensors (Basel, Switzerland) · 2023Article
- Liking of salt is associated with depression, anxiety, and stress.Chemical senses · 2023Article
- Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation.Foods (Basel, Switzerland) · 2021Article
- Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets.Foods (Basel, Switzerland) · 2021Article
- Longitudinal Associations Between Taste Sensitivity, Taste Liking, Dietary Intake and BMI in Adolescents.Frontiers in psychology · 2021Article
- Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children.Foods (Basel, Switzerland) · 2020Article
- Relationship between Sucrose Taste Detection Thresholds and Preferences in Children, Adolescents, and Adults.Nutrients · 2020Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Taste is fundamentally important for food selection. Although measures of taste sensitivity and preference have been refined over several decades, it remains largely unknown how these measures relate to each other and to food preferences. The objectives of this study were to examine, in healthy adults (age 24.6 ± 0.6 years, n = 49), 1) correlations among measures of taste sensitivity, including detection threshold (DT) and suprathreshold sensitivity (ST), and taste preference (PR) within sweet, salt, sour, umami, and [...] fat tastes; and 2) underlying associations [...] among DT, ST, and PR measurements using principal component analysis. DTs and STs were negatively correlated within each taste modality. Salt, sweet, and umami DTs and STs were positively and negatively correlated with PRs, respectively. No correlations were observed between sour and fat DTs, STs, and PRs. Two principal components accounted for 41.9% of the variance and produced 3 clear clusters consisting of DTs, STs, or PRs from each taste modality. Sweet PR and fat ST deviated from the clusters and may, therefore, be driven by different factors. No associations were observed between measured PR and ST with self-reported food PRs. Overall, this study provides evidence that higher sensitivities only to salt, sweet, or umami taste are associated with a decrease in the PR for these tastes. These findings demonstrate the importance of investigating taste sensitivity together with PR to gain a more complete understanding of the determinants of food selection.
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