Research and Innovation

Welcome

Research and Innovation

Sensory and genetic evaluation of taste in a population of young Caucasian men and women

April 26th, 2010

Research and InnovationPrincipal Investigators:

• Winnie Chiu, CHCA

• Ahmed Al-Sohemy, U of T

Research Team:

• Moira Cockburn, CHCA

• Andre Dias, U of T

• Pia Armogan, Culinary Management

• Geremy Capone, Lara Rootenberg and Cecilia Storey, Culinary Management - Nutrition

Research and InnovationFunding Organizations:

• Ontario Centres of Excellence Connections

• National Sciences and Engineering Research Council

• Advanced Food Materials Network

Institutional Partners:

• University of Toronto

• University of Guelph

• Ryerson University

Research and Innovation

Introduction

Taste Food Selection

Genetic Variation

Research and Innovation

Research Objectives

To determine how genetic variation affects:

1) Threshold taste:

– Minimum concentration at which detection is possible• Salty, sweet

2) Suprathreshold taste sensitivity

– Intensity ratings assigned to a range of solutions• Salty, sweet, sour, bitter

Research and Innovation

Solutions prepared within 24 hours of test

Subjects

• N =118

• Caucasian, Age 20-33, Non Smokers

Protocol

• Arrival 10:00 or 11:30 AM; 2 h Fast

Methodology

Visit 1- Threshold Testing

Method: 3 Alternative Forced Choice Staircase

Visit 2-Supra-threshold Testing

Method: Scaling with the general Limited Magnitude Scale

Research and Innovation

Method: 3 alternative forced choice standard staircase model

Minimum concentration detected

Salt and sugar solutions of varying concentrations prepared.

End Point – 5 reversals

Threshold (Taste Detection)

1 2 3 1, 2 , 3

Research and Innovation

Barely Detectable

Weak

Moderate

Strong

Very Strong

Strongest sensation ever experiencedSuprathreshold testing

• Using theGeneral LabelledMagnitude Scale (gLMS)

• Measure taste sensitivity for

• Salty• Sweet• Bitter• Sour

Research and Innovation

Samples labelled with 3 digit random number

1500 samples prepared in 2 hours

Setting up sensory sheets

Set-up

Research and Innovation

Threshold tasting Participants in sensory booths

Behind the scene

Conducting Sensory Evaluation Panels

Research and Innovation

Ongoing study

Preliminary salt findings

Anticipated completion is June 2010

Results

Research and Innovation

THANK YOU!