Publication:
Differences in taste perception and spicy preference: A thai-japanese cross-cultural study

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Issued Date

2018

Resource Type

Article

File Type

application/pdf

ISSN

0379864X

DOI

10.1093/chemse/bjx071

Other identifier(s)

2-s2.0-85040547931

Rights Holder(s)

Scopus

Bibliographic Citation

Chemical Senses. Vol 43, No.1 (2018), p.65-74

Suggested Citation

Trachootham D., Satoh-Kuriwada S., Lam-Ubol A., Promkam C., Chotechuang N., Sasano T., Shoji N. Differences in taste perception and spicy preference: A thai-japanese cross-cultural study. Chemical Senses. Vol 43, No.1 (2018), p.65-74. doi:10.1093/chemse/bjx071 Retrieved from: https://hdl.handle.net/20.500.14740/3938

Title

Differences in taste perception and spicy preference: A thai-japanese cross-cultural study

Author(s)

Trachootham D.
 Satoh-Kuriwada S.
 Lam-Ubol A.
 Promkam C.
 Chotechuang N.
 Sasano T.
 Shoji N.

Abstract

Taste perception is influenced by several factors. However, the relation between taste perception and food culture is unclear. This study compared taste thresholds between populations with different food culture, i.e. Thai and Japanese. A matched case-control study was conducted in 168 adults (84 for each; aged between 50 and 90 years). The age, sex, systemic disease, medication, smoking, xerostomia, and oral hygiene of both groups were not different. Recognition thresholds (RTs) of sweet, salty, sour, bitter, and umami were measured using filter paper disc (FPD). Detection taste thresholds were measured using electrogustometry. Spicy preference was measured by calibrated questionnaires. Higher RTs of all tastes and higher detection taste thresholds were found in Thai as compared to those of Japanese (P < 0.0001). Separate analyses of healthy and unhealthy persons confirmed the significant differences between 2 countries. The average thresholds for sweet, salty, sour, and bitter in Thai and Japanese were 4 and 2, respectively. The average threshold for umami in Thai and Japanese was 5 and 3, respectively. Moreover, Thai population had stronger preference for spicy food (P < 0.0001) with 70% mild- or moderate and 10% strong lovers, compared to over 90% non- or mild-spicy lovers in Japanese. In addition, 70% of Thai consumed spicy food weekly, whilst 80% of Japanese consumed it monthly. Our findings suggested that population with stronger spicy preference such as Thai had much poorer taste sensitivity and perception than that with milder preference like Japanese. Extensive international survey is needed to conclude the influence of food culture on taste perception. © The Author(s) 2017.

Subject(s)

Glutamate sodium
 Quinine
 Sodium chloride
 Sucrose
 Tartaric acid
 Adult
 Aged
 Article
 Bitter taste
 Controlled study
 Cultural factor
 Female
 Flavor
 Human
 Human experiment
 Japanese (people)
 Male
 Mouth hygiene
 Priority journal
 Saltiness
 Smoking
 Sour taste
 Spicy
 Sweetness
 Taste acuity
 Taste discrimination
 Taste preference
 Thai (people)
 Umami
 Case control study
 Comparative study
 Food preference
 Japan
 Middle aged
 Physiology
 Spice
 Taste
 Thailand
 Very elderly
 Aged
 Aged, 80 and over
 Case-Control Studies
 Cross-Cultural Comparison
 Female
 Food Preferences
 Humans
 Japan
 Male
 Middle Aged
 Spices
 Taste Perception
 Taste Threshold
 Thailand

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URI

https://hdl.handle.net/20.500.14740/3938

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Scopus: Year 1983-2021

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