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Welcome

Welcome . Sensory and genetic evaluation of taste in a population of young Caucasian men and women April 26 th , 2010. Principal Investigators: Winnie Chiu, CHCA Ahmed Al- Sohemy , U of T Research Team: Moira Cockburn, CHCA Andre Dias, U of T Pia Armogan, Culinary Management

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Welcome

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Presentation Transcript

  1. Welcome

  2. Sensory and genetic evaluation of taste in a population of young Caucasian men and women April 26th, 2010

  3. Principal Investigators: • Winnie Chiu, CHCA • Ahmed Al-Sohemy, U of T Research Team: • Moira Cockburn, CHCA • Andre Dias, U of T • Pia Armogan, Culinary Management • Geremy Capone, Lara Rootenberg and Cecilia Storey, Culinary Management - Nutrition

  4. Funding Organizations: • Ontario Centres of Excellence Connections • National Sciences and Engineering Research Council • Advanced Food Materials Network Institutional Partners: • University of Toronto • University of Guelph • Ryerson University

  5. Introduction Food Selection Taste Genetic Variation

  6. Research Objectives • To determine how genetic variation affects: 1) Threshold taste: • Minimum concentration at which detection is possible • Salty, sweet 2) Suprathreshold taste sensitivity • Intensity ratings assigned to a range of solutions • Salty, sweet, sour, bitter

  7. Methodology • Solutions prepared within 24 hours of test • Subjects • N =118 • Caucasian, Age 20-33, Non Smokers • Protocol • Arrival 10:00 or 11:30 AM; 2 h Fast

  8. Threshold (Taste Detection) • Method: 3 alternative forced choice standard staircase model • Minimum concentration detected • Salt and sugar solutions of varying concentrations prepared. • End Point – 5 reversals 1 2 3 1, 2 , 3

  9. Suprathreshold testing • Using the • General Labelled • Magnitude Scale (gLMS) • Measure taste sensitivity for • Salty • Sweet • Bitter • Sour Strongest sensation ever experienced Very Strong Strong Moderate Weak Barely Detectable

  10. Set-up Samples labelled with 3 digit random number Setting up sensory sheets 1500 samples prepared in 2 hours

  11. Conducting Sensory Evaluation Panels Participants in sensory booths Threshold tasting Behind the scene

  12. Results • Ongoing study • Preliminary salt findings • Anticipated completion is June 2010

  13. THANK YOU!

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