Taste perception

Citation

(2008), "Taste perception", Nutrition & Food Science, Vol. 38 No. 5. https://doi.org/10.1108/nfs.2008.01738eab.008

Taste perception

Article Type: Food facts From: Nutrition & Food Science, Volume 38, Issue 5.

The Nestle Research Center, Lausanne, Switzerland, is beginning a collaborative study with leading international brain research institutions, Alberto Santos Dumont Association for Science, Brazil, and the Brain Mind and EPFL, Switzerland, to evaluate the influence of individual genetic make-up on taste sensitivity in humans. The project will be coordinated through the International Neuroscience Network Foundation, USA.

The type, structure, determines human taste perception and number of taste cells present in taste buds on the tongue. These cells are responsible for signalling taste information from the mouth to the brain. Taste sensitivity differs greatly among individuals – some cannot sense certain tastants, while others are very sensitive to these tastants. The differences in taste perceptions, ranging from non-detectable to strong, are the physiological manifestations (phenotype) of individuals' unique genotypes.

The present joint study will explore links between individual genetic profiles and taste sensitivity in humans = 2E molecular-biological data collected from hundreds of ethnically diverse individuals will provide researchers with information to compare genetic predisposition and metabolism with varying taste sensitivities across population groups. Scientists at the Nestle Research Center and their partner institutions hope to expand this information for future studies exploring the connection between genetics, metabolism and taste perception.

The research findings will be used by Nestle to develop food and beverage applications that satisfy specific consumer preferences that meet individual nutritional needs.

Nestle Research Center, Communication Group, PO Box 44, Lausanne, Switzerland.