ArticleFoods (Basel, Switzerland)2019
Taste Sensitivity Is Associated with Food Consumption Behavior but not with Recalled Pleasantness.
Article in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
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Who cites it
21 citing papers in PubMed.
- Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome.The Journal of nutrition · 2021Trial
- Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large population sample.Current research in food science · 2025Article
- The impact of cognitive distraction on gustatory perception in volunteers with obesity.Scientific reports · 2024Article
- The bacterial species profiles of the lingual and salivary microbiota differ with basic tastes sensitivity in human.Scientific reports · 2023Article
- Alteration of taste perception, food neophobia and oral microbiota composition in children with food allergy.Scientific reports · 2023Article
- Bitter- and Umami-Related Genes are Differentially Associated with Food Group Intakes: the Framingham Heart Study.The Journal of nutrition · 2023Article
- Characterization of Metallic Off-Flavors in Drinking Water: Health, Consumption, and Sensory Perception.International journal of environmental research and public health · 2022Article
- Periodontitis Is Associated with Consumption of Processed and Ultra-Processed Foods: Findings from a Population-Based Study.Nutrients · 2022Article
- Glutamate-Sodium Discrimination Status in Adults Is Associated with Salt Recognition Threshold and Habitual Intake of Discretionary Food and Meat: A Cross-Sectional Study.International journal of environmental research and public health · 2022Article
- Review
- Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey.Frontiers in nutrition · 2022Article
- Umami detection threshold among children of different ethnicities and its correlation with various indices of obesity and blood pressure.Current research in food science · 2022Article
- Article
- 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
- How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables.Foods (Basel, Switzerland) · 2021Article
- Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur-A Pilot Study.Pediatric reports · 2021Article
- Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold (TDT) Test.Journal of visualized experiments : JoVE · 2021Article
- Oral Health Messiers: Diabetes Mellitus Relevance.Diabetes, metabolic syndrome and obesity : targets and therapy · 2021Review
- Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalled pleasantness and food consumption behavior were enquired with online questionnaires. Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. All modality-specific taste sensitivities were related to some consumption behavior but none to recalled pleasantness. A higher taste sensitivity score indicated avoidance of coffee, lower consumption of pungent foods, and a more frequent habit of adding ketchup to a meal. In conclusion, it may be more informative to study the influence of taste sensitivity on food consumption behavior with taste modalities separately rather than with a general indicator of taste sensitivity. Additionally, these results highlight the importance of studying actual behavior toward food and not just liking.
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