Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study
Dietary habits and the perception and liking of sweetness among Australian and Malaysian students: A cross-cultural study
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DOI：
10.1016/s0950-3293(99)00076-2
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发表时间：
2000-07-01
影响因子：
5.3
通讯作者：
Best, DJ
中科院分区：
文献类型：
--
作者：
Holt, SHA;Cobiac, L;Best, DJ
这项研究调查了居住在澳大利亚的 69 名澳大利亚白人和 63 名马来西亚大学生对水、橙汁、蛋奶冻和饼干中不同蔗糖含量的看法和偏好是否与糖和甜食的饮食摄入量有关。两个种族群体同样能够区分测试样本中蔗糖浓度的相对差异，并且每组中喜欢或不喜欢甜味的人比例相似。观察到不同种族群体的甜味强度和偏好评级之间存在一些显着差异，但这种差异是特定于食品的，并且对于不同测试食品中相同蔗糖水平的差异并不总是明显的。在每个种族群体中，更多的受试者更难以区分固体高脂肪饼干中不同的蔗糖含量。澳大利亚组对橙汁和饼干样品的平均喜欢度高于马来西亚组。然而，两组人都喜欢果汁、蛋奶冻和饼干中相似的蔗糖含量，这与当前商业产品中的蔗糖含量相似。对蔗糖溶液的享乐反应模式并不能很好地预测对其他测试刺激的享乐反应，这表明首选的甜味水平是特定于食物的。甜味强度评级与任何膳食摄入变量或 6-正丙基硫氧嘧啶的苦味评级均没有显着相关。然而，在测试刺激中喜欢较高水平蔗糖的受试者往往会摄入较高的糖和甜食。 (C) 2000 年由爱思唯尔科学有限公司出版。保留所有权利。
This study examined whether the perception of, and preference for, varying levers of sucrose in water, orange juice, custard and biscuit were related to dietary intakes of sugar and sweet foods in 69 Caucasian Australian and 63 Malaysian university students living in Australia. The two ethnic groups were equally able to discriminate the relative differences in sucrose concentration among the test samples, and a similar percentage of each group were sweetness likers or dislikers. Some significant differences between the ethnic groups' sweetness intensity and preference ratings were observed, but the differences were food-specific and were not always apparent for the same sucrose level in the different test foods. Within each ethnic group, more subjects had greater difficulty discriminating different sucrose levels in a solid, high fat biscuit. The Australian group had higher mean liking ratings than the Malaysian group for the orange juice and biscuit samples. However, both groups preferred similar levers of sucrose in the juice, custard and biscuit, which were similar to the amounts of sucrose present in current commercial products. The hedonic response pattern to the sucrose solution was not a good predictor of the hedonic responses to the other test stimuli, which indicates that preferred levels of sweetness are food-specific. Sweetness intensity ratings were not significantly associated with any of the dietary intake variables or bitterness ratings to 6-n-propylthiouracil. However, subjects who preferred higher levels of sucrose in the test stimuli tended to have higher dietary intakes of sugar and sweet foods. (C) 2000 Published by Elsevier Science Ltd. All rights reserved.