Effects of salt and fat combinations on taste preference and perception

Bolhuis, Dieuwerke P., Newman, Lisa P. and Keast, Russell S.J. 2016, Effects of salt and fat combinations on taste preference and perception, Chemical senses, vol. 41, no. 3, pp. 189-195, doi: 10.1093/chemse/bjv079.

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Title Effects of salt and fat combinations on taste preference and perception
Author(s) Bolhuis, Dieuwerke P.
Newman, Lisa P.
Keast, Russell S.J.ORCID iD for Keast, Russell S.J. orcid.org/0000-0003-2147-7687
Journal name Chemical senses
Volume number 41
Issue number 3
Start page 189
End page 195
Total pages 7
Publisher Oxford University Press
Place of publication Oxford, Eng.
Publication date 2016
ISSN 1464-3553
Keyword(s) Fat
Fat taste sensitivity
Taste intensity
Taste preferences
Summary Fat and salt are a common and attractive combination in food and overconsumption of either is associated with negative health outcomes. The major aim was to investigate contributions and interactions of salt and fat on taste pleasantness and perception. The minor aim was to investigate individual fat taste sensitivity (detection threshold of oleic acid [C18:1]) on pleasantness for fat. In a complete factorial design, 49 participants (18-54 years, 12 males) tasted tomato soups with 4 different fat concentrations (0-20%) and 5 different salt concentrations (0.04-2.0%). The preferred concentration and the discrimination ability for both fat and salt were determined by ranking tests. Results show that salt and fat affected pleasantness separately (P < 0.01), with salt having the strongest effect. Fat concentrations 0%, 5%, and 10% did not differ in pleasantness, whereas 20% was less pleasant (P < 0.05). There were no interactions for fat and salt on pleasantness or saltiness and fattiness intensity. Fat taste sensitive participants preferred lower fat concentrations than less sensitive participants (P = 0.008). In conclusion, the strong effect of salt on pleasantness in this study suggests that salt, rather than fat, play a major role in the attraction to savory fatty foods.
Language eng
DOI 10.1093/chemse/bjv079
Field of Research 06 Biological Sciences
111199 Nutrition and Dietetics not elsewhere classified
Socio Economic Objective 920411 Nutrition
HERDC Research category C1 Refereed article in a scholarly journal
ERA Research output type C Journal article
Copyright notice ©2016, Oxford University Press
Persistent URL http://hdl.handle.net/10536/DRO/DU:30080477

Document type: Journal Article
Collections: Faculty of Health
School of Exercise and Nutrition Sciences
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