Taste Quality Research Articles

Pengaruh Persepsi Harga, Cita Rasa Dan Kualitas Pelayanan Terhadap Kepuasan Konsumen Rumah Makan Kuningan Hegarmukti

The culinary industry has become a global issue for business operators, offering promising opportunities, especially in today's rapidly developing world. Food has evolved into a culinary industry that not only provides taste but also fulfills socializing needs and aspirations. The tent industry is rapidly growing in Cikarang City. One small business in the food industry located in Central Cikarang, known as Warung Makan Kuningan, exemplifies this trend. The proliferation of food vendors in this city indicates intense competition. With consumers having more alternatives, their evaluations of products against their expectations or satisfaction levels increase competition. This study aims to determine whether there is an influence of price perception, taste, and service quality on customer satisfaction, using a quantitative research approach with an associative design. The sampling method employed in this research is nonprobability sampling with incidental sampling, involving 100 respondents. The analysis method utilizes partial least squares (PLS) with SmartPLS 3.2.9 software. The study findings reveal that price perception, taste, and service quality significantly and positively impact customer satisfaction.

The Effect of Different Stabilizers on the Characteristics of Gluten-Free Dried Noodle from Arrowroot and Mung bean Flour

Dry noodles are one of the foods made from wheat flour. The availability of wheat in Indonesia does not match consumer demand, necessitating the use of alternative ingredients such as arrowroot flour and mung bean flour. The use of stabilizers like CMC, STPP, and Xanthan Gum is needed to improve the characteristics of dry noodles. This research aims to determine the effect of the proportion of arrowroot flour and mung bean flour with different types of stabilizers on the physicochemical and organoleptic characteristics of dry noodles. The experimental design used was a factorial CRD with two factors. Factor I was the proportion of arrowroot flour and mung bean flour and Factor II was the addition of different types of stabilizers. Data were analyzed using 5% ANOVA and 5% DMRT. There was a significant interaction (p≤0.05) on the moisture content, ash, protein, fat, starch, rehydration capacity, cooking loss, elasticity, and organoleptic characteristics of aroma, texture, and overall appearance. There were no significant differences in the organoleptic characteristics of color and taste. The best treatment was the proportion of arrowroot flour and mung bean flour (60:40) with the addition of CMC stabilizer, which resulted in dry noodles with the following characteristics: moisture 11.392%, ash 1.919%, protein 11.592%, fat 1.378%, starch 54.720%, rehydration capacity 110.266%, cooking loss 6.398%, elasticity 0.314 N, aroma 4.200, color 4.040, taste 3.800, texture 4.200, and overall appearance 4.160.

Transcriptomic responses of ‘Huping jujube’ (Zizyphus jujuba mill. cv. Huping) fruit to combined treatment of acidic electrolyzed water and high-voltage electrostatic field

The molecular mechanism underlying the preserving superior quality attributes of postharvest Huping jujube fruit by combining acidic electrolyzed water and high-voltage electrostatic field (AH) treatment remained unclear. The high-throughput sequencing analysis revealed a total of 3590 common differentially expressed genes (DEGs) in the T-W-CK0 vs T-W-CK75 and T-W-CK75 vs T-W-AH75 groups. AH treatment down-regulated most genes associated with respiratory metabolism, as well as lignin and anthocyanin biosynthesis, thereby maintaining lower physiological activities, improving taste and color quality of mature-white jujube. Additionally, AH treatment downregulated the genes involved in reactive oxygen species (ROS) generation and disease resistance, while simultaneously upregulating the genes associated with ROS elimination. This suggested that AH treatment could inhibit pathogen infection to prevent the activation of plants’ active defense and reduce the ROS-induced damage. In sum, the present study provided a comprehension explanation that AH treatment improved the storage quality attributes of jujube fruit at the genetic level.

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.

Pengaruh Cita Rasa, Harga dan Kualitas Pelayanan terhadap Keputusan Pembelian

This study aims to analyze the effect of taste, price, and service quality on purchasing decisions for buy coffee products in Surakarta. This research is a survey of buy coffee consumers in Surakarta. This study used a sample of 100 people with this sampling technique using accidental sampling technique, which means that the sampling method is accidental (accidental) by taking cases or respondents who happen to be there or available somewhere in accordance with the research context. Data collection techniques using literature studies. The data analysis technique uses multiple linear regression analysis methods, t test, f test, and determination test. The results showed that taste affects the decision to buy coffee products, price affects the decision to buy coffee products, and service quality affects the decision to buy coffee products.

Spraying zinc oxide nanoparticles on pistachios (Pistacia vera L.) for preservation in cold storage

ABSTRACT The ability of zinc oxide nanoparticles to extend the shelf life of fresh pistachios in polyethylene packages in cold storage was evaluated. Independent variables were the type and concentration of the disinfectant (0.5%, 1%, 1.5%, and 2% nano-ZnO and 2% peracetic acid) and storage time (at harvest, 25, 50 and 75 days after harvest). Aflatoxin was not detected in the kernels of the disinfectant treatments after storage. A decrease occurred in firmness, chlorophylls and carotenoids in hulls and kernels over time. Phenolics and flavonoids of kernels decreased, parallel to a decrease in weight. Nano-ZnO (2%) prevented this reduction well. In hulls and kernels, nano-ZnO (2%) revealed the highest anthocyanin. Antioxidant activity in kernels remained stable or even increased in response to ZnO (1.5%) on day 75. All ZnO treatments prevented ion leakage while limiting hydrogen peroxide and malondialdehyde production in hulls. Peracetic acid reduced polyphenol oxidase activity on 75th day. ZnO (1% and 1.5%) and peracetic acid increased phenylalanine ammonia lyase activity. On 75th day, ZnO-treated samples had higher peroxidase activity. All ZnO treatments, especially 1.5% and 2%, prevented the loss of quality in hulls, shells, taste, and aroma. Nano-ZnO (2%) can be recommended for fresh pistachio preservation in cold storage.

Study of the millennial generation’s preferences for the development of local food products processed by sago noodles

Abstract Preference is one part of consumer response in determining the choice of product to be used. This study aims to determine millennials’ preferences for processed sago noodle products using natural colors from dragon fruit, turmeric, and moringa leaves. The research method uses quantitative descriptive analysis data. Data was collected using questionnaires. The data observed in this study are the characteristics of respondents, color, aroma, taste, and texture of sago noodles. The collected data was analyzed descriptively and through chi-square analysis. The results showed the response of the millennial generation in taking part in trials of processed sago products is very high. This is proven by the willingness of 72% of respondents in the age range of 19 – 24 years, included in the millennial generation category, and only 4% of respondents who are in the age range of more than 50 years. As many as 44% of respondents had consumed processed sago bagea (traditional cake), followed by 36% kapurung (traditional food), 4% sago meatballs, and 4% sago noodles. Processed sago products are no longer foreign to the millennial generation. Only 4% of respondents had ever consumed sago noodles because sago noodles are a new food in South Sulawesi. The millennial generation’s preference for developing local food products processed from sago is very high, both newly developed products such as sago noodles, and old processed products such as bagea, kapurung and sago meatballs. From the organoleptic results of sago noodles from several treatments with the addition of natural coloring, it is known that sago noodles using coloring from dragon fruit extract are the most preferred, followed by real sago noodles, then sago noodles using turmeric coloring and finally sago noodles using colouring from moringa leaf extract.

Enhancing the flavor profile of strong-flavored green tea from Sichuan: Evaluation and optimization study

This study evaluated seven taste subfactors of 64 green teas from Sichuan province and categorized them into three types: fresh and mellow (FM), strong and thick (ST), and fresh and strong (FS). The FM-type showed excellent freshness and sweetness, while the ST-type exhibited bitterness, astringency, and strength. Component analysis showed higher water extract and tea polyphenols in the ST-type, with the soluble sugar content correlating positively with taste strength but not sweetness, highlighting the complexity of flavor perception. More exhaustively, we used targeted metabolomics to examine the relevant constituent fractions. The levels of epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, dihydromyricetin and rutin were highest in ST, and positively correlated with bitterness and astringency. Umami amino acids were found mostly in FM, and were positively correlated with freshness. To optimize the taste quality of ST green tea, two methods were investigated: tea bag confinement leaching and aroma enhancement. Both methods effectively reduced bitterness and astringency. Tea bag confinement leaching can be widely applied to enhance the utilization of summer tea raw materials and elevate the sensory quality of middle- and low-grade green teas. While promising for seasoned tea flavor enhancement and bitter suppression, the aroma enhancement technique requires further research.

Exploring the taste presentation and receptor perception mechanism of salty peptides from Stropharia rugosoannulata based on molecular dynamics and thermodynamics simulation

The taste presentation and receptor perception mechanism of the salty peptide of Stropharia rugosoannulata were predicted and verified using peptide omics and molecular interaction techniques. The combination of aspartic acid (D) and glutamic acid (E), or peptide fragments composed of arginine (R), constitute the characteristic taste structural basis of salty peptides of S. rugosoannulata. The taste intensity of the salty peptide positively correlates with its concentration within a specific concentration range (0.25–1.0 mg/mL). The receptor more easily recognizes the first amino acid residue at the N-terminal of salty peptides and the aspartic acid residue in the peptides. GLU513, ASP707, and VAL508 are the critical amino acid residues for the receptor to recognize salty peptides. TRPV1 is specifically the receptor for recognizing salty peptides. Hydrogen bonds and electrostatic interactions are the main driving forces for the interactions between salty peptides and TRPV1 receptors. KSWDDFFTR has the most potent binding capacity with the receptor and has tremendous potential for application in sodium salt substitution. This study confirmed the taste receptor that specifically recognizes salty peptides, analyzed the receptor-peptide binding interaction, and provided a new idea for understanding the taste receptor perception of salty peptides.

Indonesian Coffee Exports in The Global Market and The Variables That Affect Them

The aim of this research is to analyse the situation of Indonesian coffee exports in the short and long term and the reasons why Indonesian coffee exports are able to compete in the global market. The data used in this research is secondary data in the form of numerical data with time series data type over a period of 72 months (January 2016 - December 2021). The analytical method used is the Error Correction Model (ECM) using the dependent variable the volume of Indonesian coffee exports and the independent variables, namely coffee production, exchange rate, inflation, international coffee prices and substitute prices. The research results show that there are no variables that significantly influence Indonesian coffee export volumes in the short term. In the long term, only coffee production has a significant positive effect, and the exchange rate has a significant negative effect, while the other variables have no significant effect. There are several reasons for the demand for coffee exported from Indonesia, namely the type, taste quality, aroma and uniqueness of the coffee produced in Indonesia.

Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.

Exploring potentials to enhance fish sauce industry in Sri Lanka: A review

Fish sauce, an amber-colored liquid derived from the fermentation of fish with sea salt, is a vital condiment in Southeast Asian and East Asian cuisines. Despite its culinary importance, fish sauce remains underutilized in Sri Lanka, where it is predominantly imported, resulting in high costs and substantial foreign exchange outflows. The technology for fish sauce production is relatively simple, presenting an opportunity for local production using abundant fish resources. Various types of fish, including marine, freshwater, and shellfish, are used globally in fish sauce production, and it could harness the nutritional benefits of fish, transforming underutilized species into a valuable condiment. The production process of fish sauce involves salting, fermenting, maturing, filtering, and blending, resulting in a product rich in hydrolyzed proteins and essential minerals. Quality standards are regulated to ensure safety and purity, with a focus on maintaining the distinctive fishy odor and taste characteristic of pure fish sauce. Establishing a local fish sauce industry in Sri Lanka promises economic growth and culinary enrichment. By leveraging local fish resources and employing cost-effective production methods, Sri Lanka can reduce imports of fish sauce, and can utilize fish in a sustainable manner.

Antioxidant Profile, Amino Acids Composition, and Physicochemical Characteristics of Cherry Tomatoes Are Associated with Their Color.

This study was conducted to characterize different colored lines of cherry tomatoes and derive information regarding their metabolite accumulation. Different colored cherry tomato cultivars, namely 'Jocheong', 'BN Satnolang', 'Gold Chance', 'Black Q', and 'Snacktom', were assessed for their firmness, taste characteristics, and nutritional metabolites at the commercial ripening stage. The cultivars demonstrated firmness to withstand impacts during harvesting and postharvest operations. The significant variations in the Brix to acid ratio (BAR) and the contents of phenylalanine, glutamic acid, and aspartic acid highlight the distinct taste characteristics among the cultivars, and the nutritional metabolites are associated with the color of the cultivars. The cultivar choices would be the black-colored 'Black Q' for chlorophylls, β-carotene, total flavonoids, and anthocyanins; the red-colored 'Snacktom' for lycopene; the orange-colored 'Gold Chance' for total phenolics; and the green-colored 'Jocheong' for chlorophylls, vitamin C, GABA, glutamic acid, essential amino acids, and total free amino acids. The antioxidant capacity varied among the cultivars, with 'Gold Chance' consistently exhibiting the highest activity across the four assays, followed by 'Snacktom'. This study emphasizes the importance of screening cultivars to support breeding programs for improving the nutritional content and encourages the inclusion of a diverse mix of different colored cherry tomatoes in packaging to obtain the cumulative or synergistic effects of secondary metabolites.

The Effect Of Jicama Flour Substitution On The Quality Of Soft Cookies

Soft cookies are a food made from a mixture of wheat flour, granulated sugar, palm sugar, butter, and others. In this research, the main ingredient for making soft cookies was substituted with jicama flour. Jicama flour comes from jicama fruit which is very easy to get in Padang City because Padang City is one of the areas with a lot of jicama production. According to data from BPS Padang, the yam farming area reaches 128 ha with a production output of 192 quintals/ha/year with a total of 2,208 tons/year. So from these data it can be seen that jicama has great potential for optimization of processing, especially for jicama fruit which is no longer attractive to buyers because the color of the skin is starting to turn black. This research aims to analyze the effect of 15%, 30% and 45% substitution of jicama flour on the quality of the shape, color, aroma, texture and taste of the soft cookies produced. And also to reduce imports of wheat flour which have increased greatly. This research was conducted using a pure experimental method (true experiment) with a completely randomized design method. The data collection technique involves observation with the help of an organoleptic test sheet with 3 expert panelists. The data obtained were tabulated in table form and then analysis of variance (ANOVA) was carried out if they were significantly different followed by the Duncan test. Jicama flour substitution affects the quality of shape (round and neat), color (brown), aroma (fragrant), texture (brittle and soft on the inside), and taste (sweet).

Preserving Postharvest Quality of Medjool Date Palm Fruits by Edible Oil Emulsions Application

Edible oils work to protect the fruit in more than one way. They act as a barrier or insulating layer that prevents moisture loss from the fruits, prevents the development of microbes on the surface, prevents chemical changes in the fruits, and prevents the deterioration of the fruits. These functions work to improve the quality of the fruits and increase the shelf life of the fruits. Medjool date palm fruits experience post-harvest difficulties such as weight loss, reduced taste, microbial contamination, and general quality degradation during storage, particularly at room temperature. Essential oils with antibacterial, antifungal, and antioxidant qualities, such as jasmine oil, black cumin oil, and jojoba oil, have demonstrated significant promise for improving fruit storability and quality. The purpose of this study is to investigate the effects of treatment with edible coating with jasmine oil, black cumin oil, and jojoba oil of Medjool date palm fruits under room storage conditions to lengthen shelf life, preserve quality, and reduce refrigeration during the seasons of 2021 and 2022. The study treatments were jasmine oil 1.5%, black cumin oil 1.5%, jojoba oil 7%, and untreated fruits as a control. Data showed that treatment with edible coating with jojoba oil reduced Medjool date palm fruit decay percentages and weight loss, delayed skin separation, and improved chemical fruit properties such as total sugar and total soluble solids (TSS%), followed by black cumin oil and then jasmine oil. The results showed that using jasmine oil, black cumin oil, or jojoba oil as a layer of essential oils provides a realistic option to enhance storability, extend shelf life, maintain quality, and reduce refrigeration in Medjool date palm fruits.

Determining the possibility of making mulberry wine by using the osmotic dehydration process

This study aimed to determine the possibility of using osmotic dehydration in the production of mulberry wine. Mulberry fruits (Mórus nígra L.) were mixed with 70 % sucrose solution and osmotic dehydration was carried out (τ=1 h, t=50±5 °C). At the stage of active fermentation, the osmotic solution separated from the fruits was added to the must (10 % by mass). Partially dehydrated mulberry fruits were infused for 12 hours in water at a temperature of 10–15 °C. The formed must was separated from the fruits, mixed with an osmotic solution, and a solution formed during pressing of dehydrated fruits. The mixture was fermented at 20±2 °C for 20 days under static conditions. At the end of fermentation, the young wine was kept at a temperature of 3–5 °C for 1 month. A second transfusion was performed, and its quality indicators were analyzed. It was established that the osmotic solutions formed during the osmotic dehydration of black mulberry fruits contain 42.60±0.25 mg/100 g of anthocyanins, which makes them an effective basis and additive for giving wine the desired sensory characteristics. The high content of anthocyanins in wine (35.8±0.5 mg/100 g) provides for its stable red-ruby color. As a result of hydrolysis, sucrose, which was the main component of the osmotic solution before mulberry dehydration, is transformed into glucose (27.74±0.05 g/100 g) and fructose (28.60±0.05 g/100 g). This significantly increases its biological value and gives the wine a harmonious taste characteristic of fruit wines. The wine made on the basis of mulberry fruit processing products is rated at 7.5 points. It had a pleasant taste and color, but a poorly developed aroma. Mulberry wine was classified as semi-dry because it had a low alcohol content (6±0.5 %), a low concentration of sugars (13.0±0.5 g/dm3), and a high concentration of volatile acids (1.4±0.5 g/dm3)

Effect of nitrogen fertilizer on the quality traits of Indica rice with different amylose contents.

Nitrogen is a key factor affecting the quality of rice. Studying the impact of nitrogen fertilizer on the taste, physicochemical properties, and starch structure of Indica rice with different amylose contents is of great significance for scientifically fertilizing and cultivating high-quality rice varieties for consumption. The results indicate that increasing nitrogen fertilizer application reduces the amylose content and increases the protein content, resulting in a decrease in taste quality. Simultaneously, it reduces the intergranular porosity of starch particles, improving the appearance and milling quality of rice. Compared to the N1 treatment (nitrogen fertilizer application rate of 90 kg ha-1), the taste of low-amylose rice (Yixiangyou 2115) and high-amylose rice (Byou 268) decreased by 14.24% and 19.79%, respectively, under N4 treatment (nitrogen fertilizer application rate of 270 kg ha-1). The effect of nitrogen fertilizer on low-amylose rice is mainly reflected in increased rice hardness, enthalpy value, and setback viscosity, resulting in a decline in taste. The effect of nitrogen fertilizer on high-amylose rice is mainly reflected in a decrease in peak viscosity, an increase in gelatinization temperature, and crystallinity under high nitrogen levels. Increasing nitrogen fertilizer application can improve the appearance and milling quality of rice, but it also leads to an increase in protein content, hardness, gelatinization enthalpy, decrease in breakdown value, and a decline in palatability. In practical production, different production measures should be taken according to different production goals. © 2024 Society of Chemical Industry.

Analysis of pivotal compounds in NanLuShuiXian tea infusion that connect its color and taste

The infusion color and taste serve as pivotal benchmarks reflecting the quality of tea, yet the specific compounds responsible for the distinctive color and taste of the NanLuShuiXian (NLSX) tea infusion remain unknown. In this study, colorimetry, spectroscopy, and quantitative descriptive analysis (QDA) were employed to quantify the color and taste of 10 NLSX tea infusions. Furthermore, metabolomics techniques combined with correlation analysis were used to identify the key color and taste compounds and explore the relationship among color, taste, and compounds in NLSX tea infusion. The results showed that a total of 78 compounds were identified. It was observed that both the color and taste features of NLSX tea infusion and its metabolites exhibited certain patterns of variation. Within a certain range, heightened concentrations of carthamidin diglucoside isomer 2, theanine, and quercetin 3-O-caffeyl-glucoside within NLSX correlate inversely with the levels of 4′-methyl-epigallocatechin (4′-methyl-EGC), ellagic acid, quercetin, camellikaempferoside C isomer 1, and chicoric acid. This competitive relationship among metabolites corresponded to a lighter infusion color and a fresher and sweeter taste. Conversely, decreased carthamidin diglucoside isomer 2, theanine, and quercetin 3-O-caffeyl-glucoside in NLSX will lead to a deeper infusion color and diminish taste quality.

Pengaruh Cita Rasa Dan Kualitas Pelayanan Terhadap Minat Beli Pada Rumah Makan Bebek Senjay Bumbu Hitam “Cak Rizky” Kasihan UMY (Cabang Seturan Yogyakarta)

The author will conduct research entitled "The Effect Of Taste And Service Quality On Buying Interest At The Black Bumbu Bebek Senjay Food House "Cak Rizky" Kasihan UMY (Seturan Branch Yogyakarta)" The research taken is using quantitative research. The research taken is information related to taste, service quality to consumer buying interest. This research is a causal relationship (Causal Explanatory) which proves the usual relationship. Taste, service quality is called the independent variable, buying interest is called the dependent variable. In this study the population is not limited, so the sampling uses 100 respondents. 1. Taste has a significance value of 0.008 0.05, these results indicate that the Taste variable has a positive and significant effect on Buying Interest in the black spice senjay duck restaurant "Cak Rizky" Kasihan UMY 2. Service Quality has a significance value of 0.000 0, 05, these results indicate that the Service Quality variable has a positive and significant effect on Buying Interest in the black spice senjay duck restaurant "Cak Rizky" Kasihan UMY 3. Taste and Service Quality have a significance of 0.000 0.05, these results indicate that the variables of Taste and Service Quality have a significant effect simultaneously on Buying Interest in the black spice senjay duck restaurant "Cak Rizky" Kasihan UMY.

The influence of sleep on human taste function and perception: A systematic review.

Sleep problems are associated with increased risk of obesity. Multiple mechanisms have been identified to support this relationship, including changes in sensory processing and food choice. Taste researchers have recently begun to explore whether changes in taste occur as a result of short-term or long-term sleep habits. A systematic review was conducted to investigate these relationships. A total of 13 studies were included in the review. Heterogeneity in both the sleep and taste measurements used was noted, and most studies failed to assess sour, bitter and umami tastes. Still, the available evidence suggests that sweet taste hedonic perception appears to be undesirably influenced by short sleep when viewed through the lens of health. That is, preferred sweetness concentration increases as sleep duration decreases. Habitual sleep and interventions curtailing sleep had minimal associations or effects on sweet taste sensitivity. Salt taste sensitivity and hedonic responses appear to be relatively unaffected by insufficient sleep, but more work is needed. Solid evidence on other taste qualities is not available at the present time.