The impact of geographical location on taste sensitivity and preference

Baharuddin A.R., . and Sharifudin M.S., . The impact of geographical location on taste sensitivity and preference. pp. 731-738. ISSN 22317546

This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced-Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L 3.69) salty (1.14 g/L 0.38) sour (0.0095 g/L 0.011) compared to the coastal group; sweet (11.56 g/L 3.71) salty (1.23 g/L 0.39) sour (0.0012 g/L 0.0034). For intensity and hedonic rating the patterns of response varied based on location for sweet and sour taste. No significant different (p0.05) was observed for salty taste. However both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However exposure and experience to taste sensation was the major factor on individuals taste preference.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(02)%202015/(39).pdf

Abstract

This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced-Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L 3.69) salty (1.14 g/L 0.38) sour (0.0095 g/L 0.011) compared to the coastal group; sweet (11.56 g/L 3.71) salty (1.23 g/L 0.39) sour (0.0012 g/L 0.0034). For intensity and hedonic rating the patterns of response varied based on location for sweet and sour taste. No significant different (p0.05) was observed for salty taste. However both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However exposure and experience to taste sensation was the major factor on individuals taste preference.

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Item Type:	Article
AGROVOC Term:	Food
AGROVOC Term:	Food choice
AGROVOC Term:	Proteins
AGROVOC Term:	Carbohydrates
AGROVOC Term:	Fats
AGROVOC Term:	Energy intake (food or feed)
AGROVOC Term:	Nutrient intake
AGROVOC Term:	Taste (sensation)
AGROVOC Term:	Ethnic groups
AGROVOC Term:	Nutrition
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22083

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