Influence of fresh pineapple intake on human taste detection and recognition thresholds of basic taste stimulants

Abstract

AbstractThis study aims to determine the effects of different pineapple maturity indices on the human taste and recognition threshold. Sensitivity levels of the subject's taste buds on four basic tastes, sweet, salty, sour, and bitter, were observed before, after they had ingested 50 g and up to 100 g of pineapple at maturity indices 3–7. Consumption of pineapple as low as 50 g had a significant (p < .02) influence on the sweet and bitter taste thresholds. The sensitivity of sweetness decreased (p < .02) after 50 g of pineapple intake at all maturation indices. However, the sensitivity of bitter taste was enhanced significantly after pineapple intake of 50 g at maturation indices 3 and 4. Pineapple intake at lower maturity indices had significantly influenced sweet and bitter taste thresholds that could impact food perception.Practical ApplicationsThe manuscript brings a contribution to the field of food sensory evaluation and consumer studies. It reveals that while enjoying eating fresh pineapple, bromelain may affect taste receptors, influencing taste sensitivity, which could be a factor in determining food quality. The finding could be used as a guideline for exclusion criteria for the panelist selection or screening involved in the sensory evaluation.