Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors
复制标题
DOI：
10.1016/j.foodqual.2019.103803
复制
发表时间：
2020-03-01
影响因子：
5.3
通讯作者：
Bredie, Wender L. P.
中科院分区：
文献类型：
--
作者：
Cattaneo, Camilla;Liu, Jing;Bredie, Wender L. P.
世界各地消费者群体的文化和遗传差异是食物偏好的重要决定因素。本研究调查了中国亚洲人和丹麦高加索人消费者之间偏好的口腔加工行为的差异，以及与舌触觉敏锐度和两个研究最充分的味觉敏感性表型标志物（如6-正丙基硫氧嘧啶（PROP）反应性和菌状乳头密度（FPD））的可能关系。75名中国人和77名丹麦人参加了这项研究，并根据他们偏好的口语加工行为进行了分类。舌触觉敏锐度进行了评估，根据与冯弗雷细丝刺激的反应。在这两个队列中，发现了偏好的食物口腔加工行为的跨人群差异，因为中国消费者的特征是大量的“软加工喜欢者”（占总人口的77%），他们偏好在口腔中加工软食物。首先，丹麦消费者大多属于“公司加工喜欢者”群体（占人口的73%），他们偏好需要咬和咀嚼的公司加工的食品。此外，在这两个人群中，与“软加工喜欢者”相比，“硬加工喜欢者”似乎对舌尖的触摸更敏感。舌触觉敏锐度的跨人群差异不显著。研究结果表明，中国消费者的FPD和PROP反应性普遍高于丹麦消费者，这为中国消费者偏好的口腔加工行为和味觉敏感性的两个表型指标的跨文化差异提供了证据。然而，还需要进一步的研究得出结论性的关系之间的首选口腔加工行为和口腔触觉敏锐度，PROP反应和舌解剖。
Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD).A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined.Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of 'Soft processing likers' (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the 'Firm processing likers' group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of 'Firm processing likers' appeared to be more sensitive to touch at the apex of the tongue compared with the 'Soft processing likers' in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects.This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.