Nutrigenomics reveals potential genetic underpinning of diverse taste preference of Chinese men

Zhouhai Zhu,Junpu Mei,Silong Sun,Sheming Lu,Meng Li,Ying Guan,Ying Chen,Yuqiong Xu,Tao Zhang,Fengxue Shi,Xuemei Li,Mingming Miao,Shancen Zhao,Qian Gao,Qili Mi,Ping Tang,Jianhua Yao 한국유전학회 2021 Genes & Genomics Vol.43 No.6

Background Taste preference varies geographically in China. However, studies on Chinese people’s taste preference in different regions of China are limited, and are lack of research on the mechanism of diferences in taste preference, especially in genetics. Objective This study aims to investigate the characteristics of taste preference of Chinese men, and estimate whether diverse taste preference in Chinese have genetic underpinning. Methods We conducted a questionnaire survey on taste preferences on 1076 males from 10 regions of China, and collected another 1427 males from the same regions which genotyped by microarray. We compared the correlation between diferent taste preference, and evaluated the correlation between the mutation frequency of inhouse database and diferent taste preference. The putative taste-preference-related genes were further utilized to estimate the candidate relationship on gene and gene network in diferent taste preference. Results There was a correlation between diferent taste preferences in Chinese men. We found 31 SNPs associated with 6 kind of taste preferences. These SNPs located within or nearby 36 genes, and the tastes associated with 4 of these genes (TRPV1, AGT, ASIC2 and GLP1R) are consistent with the previous studies. Moreover, in diferent tastes which were suggested to be associated with each other, some putative related genes were the same or in the same gene network, such as pathways related with blood pressure, response to stimulus and nervous system. Conclusions This study indicates that the diverse taste preference of Chinese men may have genetic underpinning.

일부 여대생의 맛 선호도에 따른 식행동 및 영양소섭취상태

조혜경 ( Hye Kyung Cho ),김미현 ( Mi Hyun Kim ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.2

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste- liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p< 0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hot- taste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

맛 선호도가 학령기 아동의 체위 및 영양소 섭취량에 미치는 영향

이성숙 대한지역사회영양학회 2001 대한지역사회영양학회지 Vol.6 No.2

This study investigated the effect of taste preference(sweet, sour, salty, hot) on anthropometric measurements and nutrient intakes of 256 primary school children in Kwangju. There was no significant difference in the anthropometric measurements according to the sweet taste preference. Height, weight, triceps, abdomen, and chest circumferences of the group preferring a sour taste, however, were significantly lower than those of the other groups. The height of the group preferring a salty taste was significantly shorter than that of the other groups and there was a tendency toward high systolic blood pressure and diastolic blood pressure. The waist circumference of the group not preferring the hot taste was larger than those of the other groups. There was no significant difference in the energy intake according to the sweet taste preference. The protein intake of the group preferring a sweet taste as significantly lower than that of the other groups. The fiber intake of the group preferring a sour taste was significantly higher than that of the other groups. There were no significant differences in the nutrient intakes according to the salty taste preference. The energy intake of the group preferring a hot taste was lower than that of the other groups. The results show that children's taste preferences influence anthropometric measurements and nutrient intakes. These results suggest that children's eating behaviors are in needs of correction. The findings of this study should be applied to nutrition education to ensure better physical fitness of children.

CONSUMER TASTE PREFERENCES OF SEVERAL INDONESIAN COFFEE BASED ON ELECTROENCEPHALOGRAPHY (EEG)

Fitri Aprilianty,Kartika Sarirahayu,Mustika Sufiati Purwanegara 글로벌지식마케팅경영학회 2018 Global Marketing Conference Vol.2018 No.07

The paper presents consumer taste preferences of Indonesian coffee based on consumers’ EEG recording as biological response to elicit preferences towards several coffee products. The study employs applications of neuroscience methods to analyze the physiological choice process. Coffee consumers were asked to evaluate several Indonesian coffee products by using wireless EEG headset with 5 channels to collect EEG signals from participants’ brain areas that can give us a measure to estimate consumers’ preferences. Introduction Coffee is one of the most widely consumed beverages in Indonesia. Earlier, Irfan Anwar, Chairman of the Association of Indonesian Coffee Exporters and Industries (AICE), said domestic coffee consumption in Indonesia grows by an average of 8 percent per year. In 2017 total consumption may reach 350,000 ton. Coffee consumption is estimated to grow in Indonesia in the 2017/2018 season from 3.1 million bags of (60 kilogram) coffee to 3.3 bags of coffee. This growth is attributed to the establishment of new cafes and coffee corners (usually in the business centers and malls in the bigger cities) as well as the increasingly popular coffee-drinking lifestyle among the nation's expanding middle class segment. In Indonesia, Coffee ranks third in the table of food and beverage categories in terms of annual turnover and the value of the coffee market is growing rapidly. This results in increased competition on the market, as well as an increasingly extensive product offer. This, in turn, means that the consumer is often spoilt for choice when choosing one product from among many available on the market. The final decision as to the selection is determined by a complex set of factors such as the quality of the product, its brand, convenience and the method of preparation, as well as the price. “We are now drinking more quality coffee and we now have a better understanding of the quality that’s consumed in the developed world,” Irfan (Chairman of the Association of Indonesian Coffee Exporter - AEKI) said. When selecting among the coffee products , consumers are guided by their subjective evaluation, they rely on their own senses, experience, knowledge, trend and similar vague criteria. Therefore, the main objective of the article is an analysis of consumer taste preferences on several indonesian coffee in Indonesia market. Understanding their preferences will make it possible to develop a marketing strategy and product development for coffee industry in Indonesia market. To investigate the consumer’s taste preferences of several indonesian coffee, there is consumer neuroscience the emerging interdisciplinary field in marketing, that combines psychology, neuroscience, and economics to study how the brain is physiologically affected by stimuli (Lee, Broderick, & Chamberlain, 2007). The human brain activity as biological response of consumers will be monitored and provided evidence of how product cues related with sensory inputs (taste) can affect consumer’s attitude and offer the hope of characterizing choice process in coffee consumers (Ohme, Reykowska, Wiener, & Choromanska, 2009). Literature Review The Sense of Taste The beverage companies should create the products that appealing to the sense of taste. These impulses transmitted with sensory nerves to the relevant centers in the brain and interpreted. The taste of sense varies according to cultures, lifestyles, habits etc. (Carter, et al 2013). Human Brain The human brain is the command center for the human nervous system. It receives input from the sensory organs and sends output to the muscles. One way to address whether taste as stimuli can affects consumers’ preferences towards several indonesian coffee based on consumers’ brain response is to record from multiple brain regions simultaneously while subjects perform choice tasks (Lee et al.,2007). In this research we will focus on frontal lobe, temporal lobe, and parietal lobe area that can draw consumer attitude through sensory system process. Electroencephalography EEG is an emerging research tool for evaluating sensory responses to stimuli. It provides important insight into the electrical activity of the brain cortex that reflects true emotions and feelings during coffee product consumption (Knutson et al., 2007). Methodology For coffee taste preference, 30 participants were involved in this study by using non probability judgmental sampling. The participant, are coffee consumers and purchasers of coffee product. They must have normal vision, never had neurological nor psychiatric disturbances and right handed. Sample Preparation And Serving The sample preparation is using the SCAA method. Samples are roasted 24 hours before cupping and allowed to rest for at least 8 hours. The coffee samples are created according to the size of one serving cup and placed on the ziplock plastic packaging immediately so that the aroma does not subside. The sample should remain on the ziplock packaging until the brewing process. The particle grind size should be slightly coarser than normally used for paper filter with ratio of 8.25 grams of coffee per 150 ml of water. Following the rules from SCAA, cupping glasses is tempered glass with size between 207 ml to 266 ml, with a diameter of up to between 76-89 mm. The temperature of the water approximately 93℃ when poured into the ground coffee, water must wet the whole coffee grounds. Wait in about 8-10 minutes until the sample temperature reaches 71℃, then the evaluation should begin. Data Collection To test Neural Response of the participants who were conducting experimental tasks by Emotiv EPOC Neuro Head Set International 10/20 System (Figure 1). EEG was recorded for 3 minutes. Before the testing session, each subject received detailed instructions regarding the experiment. They were instructed to minimize body and brain movement as possible and asked to remain relaxed throughout the experiment. In order to ensure subjects understood the task requirements, pre-experiments were given to practice. During the EEG recording session, the subjects were seated in a comfortable chair in a quiet room. To start the session, using a click for warning signal, and 3 seconds later we used another click as imperative signal to order the experimenter inject the stimulus (Table 1). Everyone will try the coffee by cupping in accordance with the SCAA rules. The subject tastes the stimulus for 3 seconds. Stimulus was manually injected into the subject’s mouth via a hand-held syringe connected to a tube in quantities of 20 ml each time to know until the after taste of coffee. Each stimulus was repeated 3 times with the inter block interval 10-15 minutes. The data then recorded using OpenVIBE 0.13.0 and EPOC Panel Control software and then analyzed using MATLAB R2015a which complemented with EEGLAB. The electrodes were placed on F3 - F4 and P7 - P8 sites. All participants were instructed not to consume any food or beverage other than water min 12 hour before testing to minimize time-of-day effects by reducing pre-experimental activity. Result & Discussion The respondents were consists of 80% males and 20% females, their age were 18-63 years old. Majority of the respondents (85 %) spend between Rp 1.000.000 and Rp 20.000.000 per month, 9% of them spend less than Rp 1.000.000 per month, while the remaining 6% spend more than Rp 20.000.000 per month. Most of respondents were university students (81%) while the rest (19%) were private employee and entrepreneurs. Based on cross tabulations test, we found that age (X2=8.351, p=0.017<0.05) and monthly expense (X2=9.266, p=0.034<0.05) affects the Korean food consumptions, while gender and occupation were not. This results supported Ton Nu et al. (1996) and Saba (2001) findings that was shown food habits and taste preferences are mostly related to age. The primary aim of the current study was to expand the previous research by examining the effect of taste on cognitive performance for investigating taste of several indonesian coffee. We test 10 Indonesian coffee with different origin, roasting level, and post harvest process. Coffee origin: (1) Java Preanger; (2) Aceh Gayo; (3) Toraja Sapan; (4) Bali Kintamani, and (5) Wamena Papua Roasting level: (1) Light; (2) Medium; and (3) Dark Post Harvest Process: (1) Wet Method; (2) Semi Wet Method; (3) Dry / Natural Methods; and (4) Honey Method The results showed some electrophysiological reactions and the most preffered coffee was Bali Kintamani coffee with honey process and dark roasting level (p=0.02; p>0.00) and the least preffered coffee was Toraja Sapan Coffee with washed process and dark roasting level(p=0.00; p>0.00). Different coffee stimulus had shown different interest, relaxation, and stress level. The highest interest level coffee had shown an increase in relaxation level. And it was determined that slowing down on brain waves parallel to that case and participant keeps away the stress. In the other hand, when they drink interested coffee an increasing had been determined on their brain activity and wave changing connected to stress. According to these data, they felt relaxation when thay drink the liked coffee but they felt stress at the opposite. Conclusions The results of this study indicate that different coffee stimulus had shown different interest, relaxation, and stress level. Most of coffee consumer like Bali Kintamani coffee with honey process and dark roasting level. Since this study was a pilot, we would extend such investigation to further more participants having various food preferences.

The Factors Affecting Sweet Taste Sensitivity and Preference of the Korean Middle-Aged Females

Kim Ga-Hee,Hwang Jung-Hyun,Song Kyung-Hee,Kim Mee-Jung,Lee Hong-Mie The Korean Society of Community Nutrition 2006 Journal of community nutrition Vol.8 No.2

Sensory factors are important determinants of appetite and food choices but little is known about factors affecting taste acuity and preference of Koreans. Any factors causing deficits in sweet taste perception may lead to over consumption of simple sugar, which is related to several chronic diseases. This study was conducted to determine factors affecting sweet taste sensitivity and preference. Subjects were 30 government employees who were serving as school dietitians or in the area of public health while they were studying in the program for the qualification to become nutrition teachers. Sweet taste threshold and the optimally-preferred sweetness of omija jelly were determined by a sensory evaluation and general characteristics, health-related lifestyles, dietary habits and food preferences were determined using a self-administered questionnaire. For the subjects of this study, detection threshold concentration of sucrose solution was $0.184{\pm}0.06%$ and optimally-preferred sucrose concentration of omija jelly was $13.88{\pm}2.28%$ and there was no significant correlation between the sweet taste sensitivity and preference. Subjects who had higher(${\ge}4$ out of 10) physical or psychological stress and who had late getting-up time (after 7am) tended to have lower sweet taste threshold (higher sensitivity) than their counterpart. The sweet taste preference determined by optimally-preferred sucrose concentration of omija jelly tended to be lower in the subjects who eat slowly. Those who answered in the questionnaire to prefer sweet foods did have significantly higher optimally-preferred sucrose concentration of omija jelly. Further research is required to determine whether decreased sensitivity and increased preference for sweetness can increase the actual intake of simple sugar. (J Community Nutrition 8(2): 107 -113, 2006)

문화취향과 헤어스타일행동의 관계에서 트랜드 선호도의 매개효과

김성혜,박은준 한국미용학회 2019 한국미용학회지 Vol.25 No.4

In this study, the theoretical background of cultural taste, Hair Style Behavior, trend preference, and trend preference was studied in order to reflect new trend reflecting consumer 's changing needs. The mediating effect of trend preference on the cultural preference of culture preference, the effect of cultural preference on HairStyle Behavior, the influence of trend preference on Hair Style Behavior, Respectively. This survey was carried out for 15 days from September 15, 2018 to September 30, 2018. Survey samples were randomly selected for beauty shop users in Seoul and Gyeonggi area. The questionnaire survey was conducted by four students from Seokyeong University in Seoul. A brief survey on questionnaires was conducted, followed by a questionnaire survey of 500 interviews and a collection of 470 questionnaires. Except for 12 copies, which were deemed insufficient to be used in the analysis, 458 copies were used as the final analysis. The results of the study are as follows. First, the influence of cultural taste on trend preference showed that original taste and rational tendency of cultural taste significantly influenced trend preference. Second, in analyzing the influence of cultural tastes on hairstyles behavior, it was found that the original tendency and the rational tendency of cultural taste had a significant effect on the visibility, and the original tendency had an influence on the subjectivity, Tendency and rational tendency. Third, as a result of analyzing the influence of trend preference on hair style behavior, the trend preference affects the visibility and practicality of hair style behavior and does not affect subjectivity. Fourth, mediating effect of trend preference between cultural taste and hairstyle behavior was mediated.

한국 젊은 성인의 아연 영양 상태가 짠맛 인지와 기호도, 나트륨 섭취 및 혈압에 미치는 영향

안은정(Ahn Eun Jung),노화영(Noh Hwa Young),정자용(Chung Jayong),백희영(Paik Hee Young) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.2

High sodium intake is one of the risk factors for the development of hypertension. According to 2007 Korean National Health and Nutrition Examination Survey, sodium intake of Korean was three times higher than adequate intake (1.5 g/day) recommended by Korean Dietary Reference Intakes. High sodium intake is related to high threshold and preference of salty taste. And zinc status is known to affect taste acuity. The hypothesis of this study is that zinc status is associated with salty taste acuity, preference, sodium intake and blood pressure. The subjects included in this study were 50 men and 41 women aged 20-29 y who did not smoke and not take supplements or medications regularly. Dietary intake data for 3 days were collected by 24-h recall for 1 day and dietary record for 2-days. Salty taste acuity and preference were determined by sensory test. Fasting serum concentration of zinc, height, weight, body composition and blood pressure data were collected. Salt taste preference in high zinc intake group (≥ estimated average requirement, EAR; men-8.1 ㎎/day, women-7 ㎎/day) was higher than that in low zinc intake group (< EAR). Salty taste preference was inversely correlated with serum zinc concentration in people with low concentration of serum zinc (? 81㎍/㎗)(r = -0.3520, p < 0.05). Diastolic blood pressure was higher in high sodium intake group than in low sodium intake group (p < 0.05), positively correlated with salty taste preference (r = 0.3866, p < 0.05) in subjects with daily zinc intake below the EAR. We conclude that low zinc status may be related to high salty taste preference and high blood pressure in Korean young adults.

젊은 여성에서 짠맛 역치 및 자기 평가 짠맛 선호도와 나트륨 섭취 간의 상호 관련성

심유진(Shim, Eugene),양윤정(Yang, Yoon Jung),양윤경(Yang, Yoon Kyoung) 한국영양학회 2016 Journal of Nutrition and Health Vol.49 No.2

본 연구에서는 20대 초반 한국 여성의 짠맛 역치 및 선호도를 측정하여 음식섭취빈도법을 통해 추정한 나트륨 섭취량과의 연관성을 분석하고, 자기 평가 짠맛 선호도와 관련되어 있는 나트륨 섭취 관련 식행동과 나트륨 섭취 기여음식을 조사하였다. 자기 평가 짠맛 선호도는 음식섭취빈도법을 이용하여 추정한 나트륨 섭취량과 유의한 양의 상관관계에 있었으며, 나트륨 증가 식행동과 양의 상관관계에 있었고, 나트륨 감소 식행동과 음의 상관관계에 있었다. 나트륨 섭취와 관련된 식행동 중에는 식탁에서 소금과 양념간장의 사용, 외식과 배달음식의 빈도, 국, 찌개, 국수류의 국물 섭취, 레토르트나 가공 식품의 이용, 생채소의 섭취, 싱거운 맛에 대한 수용태도 등의 항목이 자기 평가 짠맛 선호도와 유의한 관련성이 있었으며 나트륨 섭취 기여 음식 중에는 라면, 순두부찌개, 총각김치 및 김치를 이용한 음식 등이 자기 평가 짠맛 선호도와 유의하게 관련되어 있어, 짠맛 선호도가 이들 식행동 및 음식을 통해 높은 나트륨 섭취와 관련되어 있는 것으로 생각된다. 예상과는 달리 짠맛 검출 및 인식 역치는 자기 평가 짠맛 선호도, 나트륨 섭취량, 나트륨 증가 및 감소 식행동과 유의한 상관관계를 보이지 않아 식품체계가 아닌 염화나트륨 수용액을 이용한 짠맛 역치보다는 자기 평가된 짠맛 선호도가 개인의 평상시 나트륨 섭취량을 간접적으로 평가할 수 있는 더 좋은 지표로서 생각된다. 결론적으로, 자기 평가 짠맛 선호도는 나트륨 섭취와 관련된 식행동과의 연관성으로 인하여 평상시 나트륨 섭취 정도를 잘 반영하는 것으로 나타났으며, 개인의 나트륨 섭취 수준을 평가하는 간단하고 효과적인 도구로서 활용될 수 있을 것이다. Purpose: We recruited 118 women in their early 20"s to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste preference with sodium-related dietary behaviors and major dishes contributing to sodium intake. Methods: Daily sodium intake was estimated using a 127-item dish-frequency questionnaire. Salty taste thresholds and preference were measured using rating scales using water solution of NaCl and a self-administered questionnaire based on a Likert scale, respectively. Results: Salty taste preference showed positive correlation with daily sodium intake and sodium intake-increasing behaviors, and inverse association with sodium intake-decreasing behaviors, including salt and soy sauce use at the table, the frequency of eating out and home delivery of foods, broth consumption of soup, stew or noodle soup, the use of ready-to-serve or processed foods, fresh vegetable intake, and the accommodating attitude toward bland food. Intake of sodium-contributing dishes, including ramen, spicy soft-tofu stew, radish kimchi, and dishes containing kimchi, also showed positive association with salty taste preference. Unexpectedly, detection and recognition thresholds of salty taste showed no association with salty taste preference, sodium intake, and sodium-related dietary behaviors. Conclusion: These findings suggest that salty taste preference could reflect sodium intake of individuals rather than thresholds of saltiness, and may be used as a simple and effective proxy for usual sodium intake.

소비자의 스시(寿司) 맛 선호요인에 관한 연구

김보성 한국주관성연구학회 2009 주관성연구 Vol.- No.19

This study identifies the preference factors in sushi taste. For this, it applies Q methodology to classify types of food service specialists according to the similarity of their individual preferences. The subjects of this study are those who answered over 24 actual Sushi as Q sample that were constructed by types of fish fresh and rices containing sugar and vinegar items. Forced-distribution of 7-point scale was used for Q sorting. According to the results of this research, Factor I was named as ‘the Sour and Savory Taste’ like high grade, quality and class from eating sushi. Factor II was named as ‘the Chewing Taste’ in a Japanese food service situation. factor III was named as ‘the Sweet and Savory Taste’ to eat the various sushi through sushi with out spatial restrictions. factor IV was named as ‘the Smooth and Dedicated Taste’ pursuing an emotional value in reality through sushi. ‘스시(寿司)’ 즉 초밥은 식초에 버무린 밥을 회ㆍ해산물ㆍ채소ㆍ달걀 등에 얹거나 채워서 만드는 일본 요리로서 철저한 현지화 전략을 통해 불과 수십 여 년 만에 스시가 고급음식으로 평가 받으면서 세계 주요 도시에서 붐을 일으켰으며 일본은 음식 강국으로서 입지를 굳히게 되었다. 음식에 대한 소비자들의 맛의 태도는 단순히 인구학적 특성에 의해 결정된다기보다는 주관적인 구조(schemata)에 따라 달라지기 때문에 본 연구는 일본의 대표적인 음식인 스시를 사례로 하여 소비자들의 내적 준거 틀(inner frame)에 따른 맛에 대한 선호 요인을 발견하고 그 특성을 파악하였다. 연구 결과, 제1요인은 ‘시고 고소한 맛’으로 참치부위와 밥의 시고 고소한 맛이 조화된 스시를 선호하는 편이며, 제2요인은 ‘씹히는 맛’은 입안에서 씹히는 맛이 느껴지는 스시를 선호한다. 제3요인은 ‘달고 고소한 맛’으로 다양한 생선을 모두 즐기는 편이며, 특히 밥에 가미된 달고 신맛보다는 생선 자체를 씹으면서 느껴지는 달고 고소한 맛의 스시를 선호하며, 마지막으로 제4요인인 ‘부드럽고 섬세한 맛’은 부드럽게 씹히고 씹을수록 섬세한 맛을 느낄 수 있는 스시를 선호하는 특성을 가지고 있음을 알 수 있었다.

소비자 커피 맛 선호요인 Q분석

김기동(Ki Dong Kim),허중욱(Chung Uk Heo) 한국관광연구학회 2011 관광연구저널 Vol.25 No.3

This paper is to examine what preference factors influence of coffee consumers prefer. To do this, Q analysis was conducted and a total of 19 useful samples were collected. The results from the survey show that the types of coffee preference elicited three types as follows; The first preference type is the harmonic taste which prefers sour. The second preference type is the strong taste which prefers one of these kinds: bitter, sour and sweet. Third, preference type which prefers a mixture of taste and aroma. To conclude, the most important things were to evaluate the general taste when consumer drinks coffee. These results provide us with an idea of coffee consumers preferences, which was rarely before examined in this field. In further research it is required to inquire closely into the coffee preference using R-methodology, content analysis and literature research with the additional variables.