Aisala Heikki

Hoppu Ulla

Puputti Sari

Sandell Mari

English

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Fig. 1. Mean intensities by sample in clustersand in entire sample population. There isa statistically significant difference(p<0.001) between clusters in everyconcentration/compound. The clustering revealed distinctive groupings for taste qualities The number of subjects in clusters varies. Thus a person doesn’t belong necessarily to the same cluster in every tastequality. Are mean and sd good descriptors for consumer taste data? Could consumer segmentation be done with taste sensitivity? Sari Puputti1, Heikki Aisala1,2, Ulla Hoppu1, Mari Sandell11 Functional Foods Forum 2 Department of Biochemistry University of Turku, FinlandMultidimensional measurement for individual differences in human sense of tasteThe means to describe people’ssensitivity or perception of tasteinclude detection and recognitionthresholds, suprathreshold intensitymeasures, sensitivity to PROP, andfungiform papillae count. Thesemeans describe only partly oursense of taste.BACKGROUNDThe hypothesis: several taste stimuli must be evaluated when individual differences in taste perception is researched. CONCLUSIONSMATERIALS AND METHODSThis study was supported by Academy of Finland(MS252005, MS283070, MS256176 andMS263747). Authors are grateful for all the studyparticipants.ACKNOWLEDGEMENTRESULTS• Intensity rating of four concentrations of a prototypic tastecompound (see fig.1)• Served in random order, sip-and-spit methodTestprocedure• 205 Finnish volunteers• Age 19–79, 80 % femalesSubjects• With Compusense five plus• ISO 8589 Sensory lab, University of Turku• Line scales from 0 (no sensation) to 10 (extremely strong) Data collection• Hierarchical clustering of standardized intensity ratings, Unscrambler X• ANOVA for differences between clusters, IBM SPSS StatisticsStatisticsHierarchicalclustering wasused to groupsubjectsbased on intensityratings of        a tastecompound.Corresponding author:sari.puputti@utu.fiSenses and food research groupIndividual differences in taste perception depends on taste quality and concentration level.02468100.62mM 1.14mM 2.03mM 3.60mMIntensity (0-10)CaffeineCluster 1 (N = 35) Cluster 2 (N = 87)Cluster 3 (N = 79) All (N = 201)02468100.57mM 1.05mM 1.87mM 3.33mMIntensity (0-10)Citric acidCluster 1 (N = 51) Cluster 2 (N = 102)Cluster 3 (N = 49) All (N = 202)02468101.87mM 3.38mM 6.01mM 10.69mMIntensity (0-10)MSGCluster 1 (N = 30) Cluster 2 (N = 135)Cluster 3 (N = 38) All (N = 203)02468105.99mM 10.82mM 19.25mM 34.22mMIntensity (0-10)NaClCluster 1 (N = 116) Cluster 2 (N = 36)Cluster 3 (N = 51) All (N = 203)024681010.52mM 18.48mM 32.86mM 58.43mMIntensity (0-10)SucroseCluster 1 (N = 83) Cluster 2 (N = 80)Cluster 3 (N = 41) All (N = 204)

Multidimensional measurement for individual differences in human sense of taste

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Multidimensional measurement for individual differences in human sense of taste

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