%0 Journal Article
%T Sweet and Salt Pleasantness Are Not Related to Nutritional Status
%J International Journal of Food Science and Nutrition Engineering
%@ 2166-5192
%D 2012
%I 
%R 10.5923/j.food.20120203.05
%X The aim of this study was to investigate the relationship among nutritional status, taste sensitivity and pleasantness in overweight individuals. Threshold sensitivity of salt and sweet was determined by a two-alternative forced choice question involving each compound present at five different concentrations. Subjects received concentrated orange juice containing five different concentrations of sucrose (1%, 3%, 5%, 7% and 9% w / w).Pleasantness of salt was evaluated using mashed potato prepared at five different concentrations of salt 0%, 0.5%, 1.0%, 1.5% and 2.0% (w / w). A difference for sweet taste was observed between the groups studied, with lower sweet taste sensitivity thresholds detected in overweight subjects.
%K Sweet
%K Salt
%K Overweight
%U http://article.sapub.org/10.5923.j.food.20120203.05.html