Journal of Cookery Science of Japan
Online ISSN : 2186-5787
Print ISSN : 1341-1535
ISSN-L : 1341-1535
Technical report
Relationship between Dietary Intake of Bitter and Astringent Taste Food and BMI
Yoshimasa YamanoTakashi TsugitaShouichi GohtaniEiko SakaiKazuyo TsugitaFumiyo Hayakawa
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2018 Volume 51 Issue 2 Pages 105-111

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Abstract

We surveyed the intake of 14 types of food during 30 days among 342 female undergraduate students. We also estimated bitter and astringent taste intensity in those foods using the taste sensor, and analysed the relationship between dietary intake of bitter and astringent taste substances and BMI.
The students ate a comparatively great amount of grapefruit, eggplant, spinach, chocolate, and green pepper, and drank a lot of green tea in a PET bottle, black tea, and instant coffee. The mean intake of bitter taste substances that the students consumed in 30 days was 0.21 g (in terms of iso-α-acid quantities) and that of astringent taste substances was 1.66 g (in terms of tannic acid quantities). Even when the intake of bitter and astringent taste substances increased, the mean BMI remained almost constant, while the deviation of the BMI level decreased.

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© 2018 The Japan Society of Cookery Science
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