PhilSPEN Online Journal of Parenteral and Enteral Nutrition

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(Article 40 | POJ_0034)

Submitted Abstracts

PENSA 2017 Congress

Submitted: April 3, 2017

Abstract ID = 1

Title: Difference of taste sensation depending on food composition and nationality.

Author(s): Yu Koyama (1), Shalika Dewmi Premarathne (2), Thulasika Oppilamany (2), Ayaka Ohnuma (3), Akiko Okuda (4), Atsuhiko Iijima (5), Noriyasu Onoma (3), Mieko Uchiyama (1).

Institution where study was conducted:

  1. Department of Nursing, Niigata University Graduate School of Health Sciences
  2. Faculty of Allied Health Sciences, University of Peradeniya
  3. Department of Applied Research, Takeshow Co. Ltd
  4. Department of Medical Technology, Niigata University Graduate School of Health Sciences
  5. Department of Bio-cybermetics, Faculty of Engineering, Niigata University

Keywords: taste, food composition, nationality

Background: Oral nutritional support is fundamental for nutrition management. For oral nutrition, taste is very important factor that will affect on amount of nutritional intake and compliance. Taste is divided into 5 sensations; sweet, salty, sour, bitter and astringent. Combination of these tastes finally consist Umami. However, these taste sensations may differ among nationality.

Objectives: In the present study, we examined differences of taste sensation according to composition and nationality.

Methods: Twelve Japanese university students and 4 Sri Lankan university students were entered. Food samples of 3 pattern of chicken/rice ratio (Food1: 3g/10g vs. Food2: 6g/10g vs. Food3: 9g/10g) were tested between 2 Groups. Tastes of 6 sensations; sweet, salty, sour, bitter, astringent and umami for each sample were scored from 0 to 5 point evaluation. Comparison between 3 patterns of food samples and nationality was performed with Mann-Whitney U test and one-way repeated measures ANOVA. The statistical significance was defined as P<0.05.

Results: "Salty" sense was significantly different among Food1-3 (P<0.05), however, sense "Sweet", "Sour", "Bitter", "Astringent" and "Umami" were comparable among Food1-3. In comparison between Japanese and Sri Lankan, sense "Salty", "Sweet", "Sour", "Bitter", "Astringent" was significantly different between 2 Groups (P<0.05), and the pattern was different: "Salty", "Sweet" and "Bitter" has increased from Food 1-3 in Sri Lankans while no change has been observed in Japanese. On the other hand, "Sour" and "Astringent" has increasing respectively from Food 1-3 in Japanese while no change has been observed in Sri Lankans. Finally, "Umami" did not show significantly difference between 2 Groups.

Conclusion: Taste sensation of human is different according to food composition and nationality, therefore, it seems to be important to give taste according to national trait for promoting oral nutritional support.


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