Abstract

The aim of this study was to investigate the relationship among nutritional status, taste sensitivity and pleasantness in overweight individuals. Threshold sensitivity of salt and sweet was determined by a two-alternative forced choice question involving each compound present at five different concentrations. Subjects received concentrated orange juice containing five different concentrations of sucrose (1%, 3%, 5%, 7% and 9% w / w).Pleasantness of salt was evaluated using mashed potato prepared at five different concentrations of salt 0%, 0.5%, 1.0%, 1.5% and 2.0% (w / w). A difference for sweet taste was observed between the groups studied, with lower sweet taste sensitivity thresholds detected in overweight subjects.

Full Text
Paper version not known

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call