research and innovation welcome. research and innovation sensory and genetic evaluation of taste in...
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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
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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
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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
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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
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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
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Samples labelled with 3 digit random number
1500 samples prepared in 2 hours
Setting up sensory sheets
Set-up
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Threshold tasting Participants in sensory booths
Behind the scene
Conducting Sensory Evaluation Panels
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Ongoing study
Preliminary salt findings
Anticipated completion is June 2010
Results
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THANK YOU!