Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Camilla Cattaneo; Jing Liu; Anne C. Bech; Ella Pagliarini; Wender L. P. Bredie

doi:10.1016/j.foodqual.2019.103803

Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Camilla Cattaneo, Jing Liu, Anne C. Bech, Ella Pagliarini, Wender L. P. Bredie^*

^*Corresponding author for this work

5 Citations (Scopus)

Abstract

Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD). A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined. Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of ‘Soft processing likers’ (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the ‘Firm processing likers’ group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of ‘Firm processing likers’ appeared to be more sensitive to touch at the apex of the tongue compared with the ‘Soft processing likers’ in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects. This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.

Original language	English
Article number	103803
Journal	Food Quality and Preference
Volume	80
Number of pages	10
ISSN	0950-3293
DOIs	https://doi.org/10.1016/j.foodqual.2019.103803
Publication status	Published - 2020

Keywords

Cross-cultural differences
Fungiform papillae
Preferred mouth behavior
PROP
Tactile acuity

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title = "Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors",

abstract = "Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD). A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined. Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of {\textquoteleft}Soft processing likers{\textquoteright} (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the {\textquoteleft}Firm processing likers{\textquoteright} group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of {\textquoteleft}Firm processing likers{\textquoteright} appeared to be more sensitive to touch at the apex of the tongue compared with the {\textquoteleft}Soft processing likers{\textquoteright} in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects. This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.",

keywords = "Cross-cultural differences, Fungiform papillae, Preferred mouth behavior, PROP, Tactile acuity",

author = "Camilla Cattaneo and Jing Liu and Bech, {Anne C.} and Ella Pagliarini and Bredie, {Wender L. P.}",

year = "2020",

doi = "10.1016/j.foodqual.2019.103803",

language = "English",

volume = "80",

journal = "Food Quality and Preference",

issn = "0950-3293",

publisher = "Pergamon Press",

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TY - JOUR

T1 - Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

AU - Cattaneo, Camilla

AU - Liu, Jing

AU - Bech, Anne C.

AU - Pagliarini, Ella

AU - Bredie, Wender L. P.

PY - 2020

Y1 - 2020

N2 - Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD). A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined. Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of ‘Soft processing likers’ (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the ‘Firm processing likers’ group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of ‘Firm processing likers’ appeared to be more sensitive to touch at the apex of the tongue compared with the ‘Soft processing likers’ in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects. This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.

AB - Cultural and genetic differences in consumer populations across the world are important determinants for food preferences. The present study investigated differences in preferred oral processing behaviors between Chinese Asian and Danish Caucasian consumers and the possible relationship to lingual tactile acuity and the two most well-researched phenotypic markers of taste sensitivity, such as 6-n-propylthiouracil (PROP) responsiveness and Fungiform Papillae Density (FPD). A total of 152 consumers (75 Chinese, 77 Danish) were enrolled in the study and categorized by their preferred oral processing behaviors. Lingual tactile acuity was assessed according to responses to stimulation with von Frey filaments. The responsiveness to PROP and the FPD were also determined. Cross-population differences were found in preferred food oral processing behaviors in these two cohorts, as Chinese consumers were characterized by a larger number of ‘Soft processing likers’ (77% of the population) who preferred soft food processing in the mouth. Contrarily, Danish consumers mostly belonged to the ‘Firm processing likers’ group (73% of the population) who had preferences for foods that needed firm processing on biting and chewing. Moreover, the group of ‘Firm processing likers’ appeared to be more sensitive to touch at the apex of the tongue compared with the ‘Soft processing likers’ in both population cohorts. Cross-population differences in lingual tactile acuity were not significant. Differences in FPD and PROP responsiveness were found between these two population cohorts, with Chinese consumers generally characterized by greater FPD and PROP responsiveness compared with the Danish subjects. This study provides evidence on cross-cultural differences in preferred oral processing behaviors and in the two phenotypic marker of taste sensitivity. However, further studies are needed to draw conclusive relationships between preferred oral processing behavior and oral tactile acuity, PROP responsiveness and tongue anatomy.

KW - Cross-cultural differences

KW - Fungiform papillae

KW - Preferred mouth behavior

KW - PROP

KW - Tactile acuity

U2 - 10.1016/j.foodqual.2019.103803

DO - 10.1016/j.foodqual.2019.103803

M3 - Journal article

AN - SCOPUS:85072726409

SN - 0950-3293

VL - 80

JO - Food Quality and Preference

JF - Food Quality and Preference

M1 - 103803

ER -

Cross-cultural differences in lingual tactile acuity, taste sensitivity phenotypical markers, and preferred oral processing behaviors

Abstract

Keywords

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