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

• Main Authors: Teresa Louro, Carla Simões, Paula Midori Castelo, Fernando Capela e Silva, Henrique Luis, Pedro Moreira, Elsa Lamy
• Format: Article
• Language: English
• Published: MDPI AG 2021-08-01
• Series: Foods
• Subjects: astringency; basic tastes; dietary intake; oral food perception; fruits; vegetables
• Online Access: https://www.mdpi.com/2304-8158/10/8/1961

<i>Background</i>: 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. <i>Methods</i>: 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. <i>Results</i>: 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. <i>Conclusions</i>: 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.