The development of foods for consumers across the world requires an insight into differences in food perception and preferences, which are caused by genetic and cultural factors in choice, habits and eating behaviours. There are indications that Asian and Caucasian consumers have different oral chemosensory and tactile abilities. However, little is known if such differences relate to the way individuals prefer to manipulate food in their mouth. The aim of the study was to investigate relationships between preferred mouth processing behaviour and oral sensitivity for taste and touch in Chinese and Danish consumers. A total of 152 consumers (75 Chinese and 77 Danish, aged 18-55 years) were recruited in the Copenhagen capital area. Preferred oral processing behaviour was assessed by a questionnaire (Jeltema, et al., 2015) and subsequent classification analysis. Lingual tactile acuity was assessed according to responses to stimulation with Von Frey filaments following a signal detection theory test protocol including uncertainty judgements. R-index values were calculated from the subjects' oral tactile responses. The 6-n-propylthiouracil taster status was evaluated using a supra-threshold 3.2 mM solution of PROP and intensity rating on the gLMS scale according to Prescott and colleagues (2004). Digital pictures of blue-stained tongues of subjects were taken and fungiform papillae density (FPD) on the anterior part was counted following the Denver Papillae Protocol (Nuessle, Garneau, Sloan, & Santorico, 2015). The results showed that Chinese consumers predominantly preferred “smooshing/sucking” oral processing, whereas Danish consumers mostly preferred “crunching/chewing”. Tactile sensitivity on the anterior tongue in Chinese subjects was higher than that of Danish subject. Chinese subjects also presented greater FPD and PROP responsiveness compared to Danish subjects. However, only FPD seemed to be related with preferred oral processing behaviour. The results indicate that Asian and Caucasian consumers may differ in food texture preferences.

Cross-cultural differences of oral tactile acuity, PROP sensitivity and fungiform papillae density among Chinese and Danish consumers / J. Liu, C. Cattaneo, A.C. Bech, W.L.P. Bredie. ((Intervento presentato al 13. convegno Pangborn Sensory Science Symposium : Engage with the Future tenutosi a Edinburgh nel 2019.

Cross-cultural differences of oral tactile acuity, PROP sensitivity and fungiform papillae density among Chinese and Danish consumers

C. Cattaneo;
2019-08

Abstract

The development of foods for consumers across the world requires an insight into differences in food perception and preferences, which are caused by genetic and cultural factors in choice, habits and eating behaviours. There are indications that Asian and Caucasian consumers have different oral chemosensory and tactile abilities. However, little is known if such differences relate to the way individuals prefer to manipulate food in their mouth. The aim of the study was to investigate relationships between preferred mouth processing behaviour and oral sensitivity for taste and touch in Chinese and Danish consumers. A total of 152 consumers (75 Chinese and 77 Danish, aged 18-55 years) were recruited in the Copenhagen capital area. Preferred oral processing behaviour was assessed by a questionnaire (Jeltema, et al., 2015) and subsequent classification analysis. Lingual tactile acuity was assessed according to responses to stimulation with Von Frey filaments following a signal detection theory test protocol including uncertainty judgements. R-index values were calculated from the subjects' oral tactile responses. The 6-n-propylthiouracil taster status was evaluated using a supra-threshold 3.2 mM solution of PROP and intensity rating on the gLMS scale according to Prescott and colleagues (2004). Digital pictures of blue-stained tongues of subjects were taken and fungiform papillae density (FPD) on the anterior part was counted following the Denver Papillae Protocol (Nuessle, Garneau, Sloan, & Santorico, 2015). The results showed that Chinese consumers predominantly preferred “smooshing/sucking” oral processing, whereas Danish consumers mostly preferred “crunching/chewing”. Tactile sensitivity on the anterior tongue in Chinese subjects was higher than that of Danish subject. Chinese subjects also presented greater FPD and PROP responsiveness compared to Danish subjects. However, only FPD seemed to be related with preferred oral processing behaviour. The results indicate that Asian and Caucasian consumers may differ in food texture preferences.
Settore AGR/15 - Scienze e Tecnologie Alimentari
Cross-cultural differences of oral tactile acuity, PROP sensitivity and fungiform papillae density among Chinese and Danish consumers / J. Liu, C. Cattaneo, A.C. Bech, W.L.P. Bredie. ((Intervento presentato al 13. convegno Pangborn Sensory Science Symposium : Engage with the Future tenutosi a Edinburgh nel 2019.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/878287
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