Journal of Community Nutrition

The Korean Society of Community Nutrition (대한지역사회영양학회)
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The Factors Affecting Sweet Taste Sensitivity and Preference of the Korean Middle-Aged Females

  • Kim Ga-Hee (Department of Food Science and Nutrition, Daejin University) ;
  • Hwang Jung-Hyun (Department of Food Science and Nutrition, Daejin University) ;
  • Song Kyung-Hee (Department of Food & Nutrition, Myongji University) ;
  • Kim Mee-Jung (Department of Food & Nutrition, Kookmin University) ;
  • Lee Hong-Mie (Department of Food Science and Nutrition, Daejin University)
  • Published : 2006.06.01
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Abstract

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

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