The question of basic taste sensations
DOI:
https://doi.org/10.17533/udea.penh.v17n2a07Keywords:
Taste, flavor, sweet, acidity, fatty, bitter, umami, feeding behavior.Abstract
Background: There is interest in discovering more about the possible influence in taste perception and its effect in dietary selection and food behaviors. Objective: Explore the factors that alter perceptions of taste and their relationship with food consumption. Materials and methods: A literature review was performed using scientific databases: Science Direct, Medline y Pubmed on the subject of taste, regardless of dominant flavors. Results: Progress has been made on the physiological basis of the basic tastes: sweet, salty, sour, bitter and umami. It has recently been proposed to add a “fatty” taste but as of now no consensus exists. Taste and food selection depend on genetic factors, first experiences with sapid stimuli, even before birth, as well as cultural, social, individual and other factors related to food. An association between consumption of high-calorie foods and taste sensitivity has not been demonstrated, nor taste sensitivity with obesity. Conclusion: The effect of taste perception on food consumption and any relation with obesity continues to be controversial. It is recommended to educate from a young age on taste perception, with the goal of acquiring healthy food habits.
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