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How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

2021Journal article Open access
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dc.contributor.authorLouro, Teresa
dc.contributor.authorSimões, Carla
dc.contributor.authorCastelo, Paula Midori
dc.contributor.authorSilva, Fernando Capela e
dc.contributor.authorLuis, Henrique
dc.contributor.authorMoreira, Pedro
dc.contributor.authorLamy, Elsa
dc.date.accessioned2022-03-30T16:35:44Z
dc.date.available2022-03-30T16:35:44Z
dc.date.issued2021
dc.description.abstractBackground: Oral food perception plays a major role in food acceptance, although the way it relates with food preferences and final choices in adults is still debatable. The objective of the present study was to assess the relationship between gustatory function, dietary habits and fruit and vegetable preferences. Methods: Recognition thresholds, suprathreshold and hedonics were accessed for sweet, bitter, sour, salty and astringency in 291 adult participants. A Food Frequency Questionnaire (FFQ) and a questionnaire for assessment of preferences for individual fruit and vegetables were filled by the participants. Results: Three clusters were obtained: “most sensitive”, “less sensitive” and “less sensitive only for sour”. The less sensitive cluster showed lower preferences for fruit and vegetables and higher intake of sweets and fast foods, whereas higher preferences for sweet veggies were observed in the “most sensitive” cluster. Basic tastes and astringency hedonics did not associate with fruit and vegetable preferences, but the sensitivity for these oral sensations did. Conclusions: Taste and astringency sensitivities are related with the preference for fruit and vegetables, being also associated with some dietary habits. The effectiveness of the strategies to promote plant-based healthy food consumption may benefit from the knowledge of individuals’ gustatory function.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationLouro, T.; Simões, C.; Castelo, P.M.; Capela e Silva, F.; Luis, H.; Moreira, P.; Lamy, E. How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables. Foods 2021, 10, 1961. https://doi.org/10.3390/ foods10081961pt_PT
dc.identifier.doi10.3390/foods10081961pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.8/6890
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherMDPIpt_PT
dc.relationCEECIND/04397/2017pt_PT
dc.relationMediterranean Institute for Agriculture, Environment and Development
dc.relation.ispartofseries8;
dc.relation.publisherversionhttps://www.mdpi.com/2304-8158/10/8/1961/htmpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAstringencypt_PT
dc.subjectBasic tastespt_PT
dc.subjectDietary intakept_PT
dc.subjectOral food perceptionpt_PT
dc.subjectFruitspt_PT
dc.subjectVegetablespt_PT
dc.titleHow Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetablespt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleMediterranean Institute for Agriculture, Environment and Development
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05183%2F2020/PT
oaire.citation.startPage1961pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume10pt_PT
oaire.fundingStream6817 - DCRRNI ID
person.familyNameda Silva Simões
person.familyNameCastelo
person.familyNameLamy
person.givenNameCarla Sofia
person.givenNamePaula Midori
person.givenNameElsa
person.identifier478435
person.identifierhttps://scholar.google.com/citations?hl=en&user=-p39v8cAAAAJ
person.identifier.ciencia-id4B1D-3E06-7006
person.identifier.ciencia-idE415-00D7-F8DF
person.identifier.orcid0000-0001-9866-1015
person.identifier.orcid0000-0001-8703-2272
person.identifier.orcid0000-0002-9370-1337
person.identifier.ridI-6922-2012
person.identifier.scopus-author-id6506049592
person.identifier.scopus-author-id23502051500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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relation.isAuthorOfPublication220471ef-57c9-4e3e-ba18-c308d039f6a0
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relation.isAuthorOfPublication.latestForDiscoveryf89ba4f1-92ba-4f15-9059-2c6887037ef8
relation.isProjectOfPublication13fe2dca-813e-4eec-972c-773408146804
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