Sara Haydar , Camilla Cederbye Karlsson , Allan Linneberg , Line Lund Kårhus , Lars Ängquist , Torben Hansen , Wender Bredie , Niels Grarup
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引用次数: 0
Abstract
This study aimed to develop and validate a Taste Liking Questionnaire (TasteLQ) to measure the liking of taste and oral sensations represented by food items in the Danish adult population. Food items adapted to the Danish culture were selected to represent five basic tastes (sweet, salty, sour, bitter, umami), fat sensation and two oral sensations (astringency and pungency). The reliability and validity of the TasteLQ were assessed in a multi-step process. The list of selected items was refined by an expert panel and subsequently clustered based on taste and sensation intensity ratings confirming their singularity for each modality. TasteLQ was found to be clear and quick to complete with a good test–retest reliability. In a hedonic liking evaluation (n = 38), moderate agreement was found between questionnaire-based taste liking scores and direct measurements of taste liking. Construct validity of each intensity-derived modality was evaluated in Danish participants (n = 7,201). Exploratory and confirmatory factor analysis revealed one, two, and three-factor structures with adequate fit of the tested models. The majority of identified factors displayed an acceptable to good internal consistency reliability. Factor analysis led to the exclusion of four items consequently yielding a final 44-item questionnaire. In conclusion, TasteLQ is a valid and feasible tool to measure taste and sensation liking in Danish adults. The questionnaire can be implemented in large-scale studies from which valuable insight to the role of taste liking in food choice, eating behavior, and disease risk factors can be gained.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.