Perception and sensory acceptance of sweet taste by individuals that who work/study on different shifts

IF 0.6 4区医学 Q4 NUTRITION & DIETETICS

Revista De Nutricao-brazilian Journal of Nutrition Pub Date : 2022-01-01 DOI:10.1590/1678-9865202235e220037

Ana Carolina Bom Camargo, Maurício Bonatto Machado de Castilhos, Ana Carolina Conti

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引用次数: 1

Abstract

ABSTRACT Objective This study aimed to evaluate the perception and sensory acceptance of sweet taste by individuals who work/study on different shifts. Methods Three groups of individuals were recruited: the Control group (individuals that study during the day and do not work at night), Group 1 (individuals that study in the evening) and Group 2 (individuals that work overnight). The individuals were submitted to a detection threshold test using sucrose solutions and a sensory acceptance test using a structured hedonic scale and a Just-About-Right scale for sweet taste in blancmange. Results The detection thresholds were significantly higher for Groups 1 and 2. Individuals of Group 2 had a preference by blancmanges when having high sucrose concentrations, as well as had an ideal concentration of 10.50% sucrose against 5.95% sucrose for the Control group. Conclusion Our study shows a relationship between changes in the circadian cycle and the sensory perception and acceptance of sweet taste. More studies need to be performed to understand such relationships and their repercussions better.

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不同轮班工作/学习的个体对甜味的感知和感官接受

摘要目的本研究旨在评估不同轮班工作/学习的个体对甜味的感知和感官接受度。方法招募了三组人:对照组(白天学习，晚上不工作的人)，第一组(晚上学习的人)和第二组(通宵工作的人)。这些人被提交给一个使用蔗糖溶液的检测阈值测试和一个使用结构化享乐量表和一个刚刚好量表的感官接受测试。结果1、2组的检测阈值明显高于对照组。2组个体对高蔗糖浓度有较好的偏好，其理想蔗糖浓度为10.50%，而对照组为5.95%。结论我们的研究显示了生理周期的变化与感官对甜味的感知和接受之间的关系。需要进行更多的研究来更好地理解这种关系及其影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Revista De Nutricao-brazilian Journal of Nutrition 医学-营养学

CiteScore

1.20

自引率

12.50%

发文量

审稿时长

6-12 weeks

期刊介绍： Revista de Nutrição is former Revista de Nutrição da Puccamp, founded in 1988. It is a bimonthly publication every four months and it is of responsibility of the Centro de Ciências da Vida, da Pontifícia Universidade Católica de Campinas . It publishes articles that contribute to the study of Nutrition in its many sub-areas and interfaces; and is open to contributions of the national and international scientific communities.