Abstract
Psychophysical, physiological and behavioural aspects of taste perception and food choice were examined cross-culturally between Chinese people living in China (n=25), Chinese people living in Denmark (n=16) and Danish people living in Denmark (n=28). Groups were subdivided by males (n=26) and females (n=43).
Taste detection and recognition threshold values were determined by the use of ISO 3973:1991 with modifications, using stimuli series with raising stimulus concentration and the sip-and-spit method. Thresholds were determined for coffein, 6-propylthiouracil (PROP), quinine, NaCl, sucrose, monosodium glutamate (MSG) and capsaicin. Overall the Chinese males and females showed to differ with respectively higher and lower threshold values compared with the other groups. Analysis showed lower PROP and NaCl recognition thresholds and higher MSG detection thresholds for the Chinese living in China, higher quinine detection for the Chinese living in Denmark, and lower coffein and MSG detection and higher PROP and NaCl recognition for the Danish living in Denmark. Further subdivision according to gender generally showed the females to have lower threshold values and the men to have higher. Generally coffein, quinine, NaCl and MSG had low positive recognition rates caused by other subliminal answers. Groups were divided according to PROP taster status by detection thresholds which showed the same amount of supertasters but differences in the non-taster segment with more Danish non-tasters than Chinese. Also more males than females were non-tasters. A clear training effect was shown for all groups.
Fungiform papillae were counted on the tip of the tongue (area=23.8mm2) in Chinese living in Denmark (n=9) and Danish living in Denmark (n=13) using blue staining and digital photography. Eight papillae were found on average in each group with a mean diameter at 0.66mm for the Chinese and 0.72mm for the Danish.
A questionnaire including general demographic questions, food frequency questions and the Food Choice Questionnaire (Steptoe et al., 1995) were completed by all subjects (n=69). The Danish subjects had a higher intake of sweets, tea and coffee and Chinese subject living in China had a higher intake of spicy food. All subject groups rated Sensory Appeal, Health and Price as very important food choice factors while dissimilarities between the groups were shown in rating the factors Mood, Familiarity and Religion.
Taste detection and recognition threshold values were determined by the use of ISO 3973:1991 with modifications, using stimuli series with raising stimulus concentration and the sip-and-spit method. Thresholds were determined for coffein, 6-propylthiouracil (PROP), quinine, NaCl, sucrose, monosodium glutamate (MSG) and capsaicin. Overall the Chinese males and females showed to differ with respectively higher and lower threshold values compared with the other groups. Analysis showed lower PROP and NaCl recognition thresholds and higher MSG detection thresholds for the Chinese living in China, higher quinine detection for the Chinese living in Denmark, and lower coffein and MSG detection and higher PROP and NaCl recognition for the Danish living in Denmark. Further subdivision according to gender generally showed the females to have lower threshold values and the men to have higher. Generally coffein, quinine, NaCl and MSG had low positive recognition rates caused by other subliminal answers. Groups were divided according to PROP taster status by detection thresholds which showed the same amount of supertasters but differences in the non-taster segment with more Danish non-tasters than Chinese. Also more males than females were non-tasters. A clear training effect was shown for all groups.
Fungiform papillae were counted on the tip of the tongue (area=23.8mm2) in Chinese living in Denmark (n=9) and Danish living in Denmark (n=13) using blue staining and digital photography. Eight papillae were found on average in each group with a mean diameter at 0.66mm for the Chinese and 0.72mm for the Danish.
A questionnaire including general demographic questions, food frequency questions and the Food Choice Questionnaire (Steptoe et al., 1995) were completed by all subjects (n=69). The Danish subjects had a higher intake of sweets, tea and coffee and Chinese subject living in China had a higher intake of spicy food. All subject groups rated Sensory Appeal, Health and Price as very important food choice factors while dissimilarities between the groups were shown in rating the factors Mood, Familiarity and Religion.
| Originalsprog | Engelsk |
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| Status | Udgivet - 2007 |
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