Influence of lunch on various taste in humans(College of Nutrition)

概要

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The effect of lunch on taste hedonic tone and taste intensity was evaluated in twenty-two healthy university students. The materials tested were sucrose, NaCl, citric acid, caffeine, and monosodium glutamate (MSG). Lunch was ordinary Japanese lunch: Japanese noodles with a boiled egg, Japanese mochi (rice cake), deep-fried bean curd, a mixture of vegetable bits and shrimp fried in batter, a long green onion and soup (total 4366 kJ). Pleasantness of taste of the sucrose, NaCl and MSG solutions decreased after ordinary Japanese lunch but the taste intensities of the taste solutions almost did not change. The rate of stomach fullness was significantly higher than pre-lunch. These findings show that the taste hedonics related with the constituents of the materials decreased after lunch for sweet, NaCl and MSG tastes.
甲子園大学の論文