C.M. Delahunty (1), D. Lee (2)
1) Food Science Australia, PO Box 52, North Ryde NSW 1670, Australia
2) Sensory Science Research Centre, University of Otago, New Zealand

Differences in sensitivity and acceptance of basic tastes have been observed between individuals in the population. In addition, differences in acceptance of basic tastes, in particular sweet taste, have been observed between cultures. There is recent evidence that suggests a group within the population accept a higher intensity of sour taste, and that this acceptance may be positively related to fruit consumption. However, it is unknown whether higher fruit consumption is related to different sensitivity to sour, or whether acceptance of sour is due to experience acquired with fruit through diet.

This study examined whether sensitivity to sucrose and citric acid differed between individuals, and between cultures. In addition, it examined whether perceived intensity and acceptance of varying levels of sucrose and citric acid differed between individuals and between cultures. Finally, these sensitivity and acceptance measures were related to fruit acceptance and consumption. 104 Malaysians and 120 New Zealanders, living in New Zealand, were compared. Taste thresholds in water were measured using an ascending 2-AFC procedure. Intensity ratings of added sucrose and citric acid to orange juice were measured using the labelled magnitude scale. Acceptance of these juices was measured using the 9-pt hedonic scale. In addition each participant completed a 9-day fruit consumption diary, a fruit consumption frequency questionnaire, and a fruit preference questionnaire.

Differences were found between individuals, but not between cultures, for detection thresholds for both sweet and sour. Persons with a low threshold for sweet rated both sweet (p < 0.05) and sour (p < 0.001) more intense and liked sour less (p < 0.05). Persons with a low threshold for sour liked sweet less (p < 0.005). In addition, males were found to have a higher acceptance for sweet (p < 0.001). The New Zealand group rated sweet intensity higher than the Malaysian group (p < 0.001), but had a significantly lower acceptance of sweet (p < 0.001). On the other hand, the New Zealander group had a higher acceptance of sour (p < 0.001). Results of participant’s fruit consumption and preference found that there was a positive relationship between sour acceptance and fruit consumption, with New Zealanders liking fruit more, and consuming significantly more servings of fruit daily than Malaysians. Results suggest that experience is more important than sensitivity in terms of sour acceptance and fruit consumption, but that sensitivity is not entirely independent.