How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables.

ABSTRACT: Background: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: "most sensitive", "less sensitive" and "less sensitive only for sour". The less sensitive cluster showed lower preferences for fruit and veg

SUBMITTER: Louro T 

PROVIDER: S-EPMC8392026 | biostudies-literature | 2021 Aug

REPOSITORIES: biostudies-literature