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Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?

Article

posted by Research Admin 1 on 2019-03-11 14:44:42.182

This article explores the extent to which taste can be used to identify nutrient content of foods. They found that, while fat, salty and sweet tastes indicate the nutritional content of foods, this needs to be qualified when considering processed and ultra-processed foods.

This is an open access article and can be read in free full text at: https://doi.org/10.1016/j.foodqual.2018.07.003

Martin, Christophe and Issanchou, Sylvie. Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods? Food Quality and Preference, Vol 71, January 2019, Pages 185-196