Preference for Sweet Taste among Female College Students (Part 2)

— Relationship between Preference for Sweet Taste and Taste Sensitivity

Abstract

  The discriminating ability of female college students majoring in food science for sweet taste were examined by a sensory test, and its relation to preference for sweet taste were studied. To determine the discriminating ability for sweetness and saltiness, sucrose solution or salt solution of different concentrations were used. Orange jellies and rolled omelets with different sugar concentrations were also used for estimating the discriminating ability for sweetness and preference for sweetness. Students who correctly discriminated different concentrations of both sucrose solution and salt solution had higher discriminating ability for the sweetness of rolled omelets. Students who correctly discriminated the sweetness of orange jellies had higher discriminating ability for the sweetness of rolled omelets. Students preferring sweeter orange jellies had higher discriminating ability for them. Students whose family members had a sweet tooth preferred sweeter orange jellies. However, students recognized that their fondness for sweet taste did not necessarily mean that they had a superior discriminating ability for sweetness.