Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in t...

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Autores principales:	Fatemeh Jalil Mozhdehi, Sashie Abeywickrema, Phil James Bremer, Mei Peng
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	plant-based diet omnivorous diet vegan diet vegetarian diet taste detection threshold taste sensitivity Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/709efc708c95461aab7187a2d69b0ac1
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spelling	oai:doaj.org-article:709efc708c95461aab7187a2d69b0ac12021-11-25T17:34:22ZComparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets10.3390/foods101127042304-8158https://doaj.org/article/709efc708c95461aab7187a2d69b0ac12021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2704https://doaj.org/toc/2304-8158Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., <i>sweet</i>—sucrose, <i>salty</i>—sodium chloride, <i>sour</i>—citric acid, <i>umami</i>—monosodium glutamate, MSG, <i>bitter</i>—caffeine, and <i>metallic</i>—iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18–45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant’s detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to <i>metallic</i> and lowered sensitivity to <i>sweetness</i>. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (<i>p</i> < 0.001). While future study is required to investigate the cause–effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.Fatemeh Jalil MozhdehiSashie AbeywickremaPhil James BremerMei PengMDPI AGarticleplant-based dietomnivorous dietvegan dietvegetarian diettaste detection thresholdtaste sensitivityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2704, p 2704 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	plant-based diet omnivorous diet vegan diet vegetarian diet taste detection threshold taste sensitivity Chemical technology TP1-1185
spellingShingle	plant-based diet omnivorous diet vegan diet vegetarian diet taste detection threshold taste sensitivity Chemical technology TP1-1185 Fatemeh Jalil Mozhdehi Sashie Abeywickrema Phil James Bremer Mei Peng Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
description	Taste perception plays an undisputed role in food choice, preference, and intake. Recent literature suggests that individual diet and taste sensitivity may have a reciprocal relationship, with evidence highlighting that specific diets can alter taste sensitivities. Commensurate with an increase in the prevalence of plant-based diets is the importance of investigating if following a vegetarian or vegan diet is associated with altered taste sensitivities. In this study, the taste detection thresholds for six compounds (i.e., <i>sweet</i>—sucrose, <i>salty</i>—sodium chloride, <i>sour</i>—citric acid, <i>umami</i>—monosodium glutamate, MSG, <i>bitter</i>—caffeine, and <i>metallic</i>—iron II sulphate heptahydrate) were measured for a total of 80 healthy, New Zealand European females aged 18–45 years old, who were categorised as 22 vegans, 23 vegetarians, and 35 omnivores. Each participant’s detection thresholds to these compounds were measured across two sessions, using an ascending Method of Limits with two-alternative-forced-choice presentations. The threshold data were analysed using both multivariate (i.e., principal component analysis) and univariate (i.e., ANCOVA) techniques to assess differences across the three types of diet. Multivariate analysis suggested that the omnivore group had distinct taste sensitivity patterns across the six compounds compared to the vegetarian or vegan group, which were characterised by relatively heightened sensitivity to <i>metallic</i> and lowered sensitivity to <i>sweetness</i>. Furthermore, the vegetarian group was shown to have a significantly lower detection threshold to bitterness (i.e., caffeine) relative to the other two groups (<i>p</i> < 0.001). While future study is required to investigate the cause–effect relationship between individual diet and taste sensitivities, the present study provides a systematic evaluation of taste sensitivities of individuals following distinct diets. This information may be valuable to future gustatory research as well as to food manufacturers.
format	article
author	Fatemeh Jalil Mozhdehi Sashie Abeywickrema Phil James Bremer Mei Peng
author_facet	Fatemeh Jalil Mozhdehi Sashie Abeywickrema Phil James Bremer Mei Peng
author_sort	Fatemeh Jalil Mozhdehi
title	Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
title_short	Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
title_full	Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
title_fullStr	Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
title_full_unstemmed	Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets
title_sort	comparing taste detection thresholds across individuals following vegan, vegetarian, or omnivore diets
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/709efc708c95461aab7187a2d69b0ac1
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Comparing Taste Detection Thresholds across Individuals Following Vegan, Vegetarian, or Omnivore Diets

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