Research and Innovation Welcome Research and Innovation Sensory

Research and Innovation Welcome

Research and Innovation Sensory and genetic evaluation of taste in a population of young Caucasian men and women April 26 th, 2010

Research and Innovation Principal Investigators: • Winnie Chiu, CHCA • Ahmed Al-Sohemy, U of T Research Team: • Moira Cockburn, CHCA • Andre Dias, U of T • Pia Armogan, Culinary Management • Geremy Capone, Lara Rootenberg and Cecilia Storey, Culinary Management - Nutrition

Research and Innovation Funding Organizations: • Ontario Centres of Excellence Connections • National Sciences and Engineering Research Council • Advanced Food Materials Network Institutional Partners: • University of Toronto • University of Guelph • Ryerson University

Research and Innovation Introduction Food Selection Taste Genetic Variation

Research and Innovation Research Objectives § To determine how genetic variation affects: 1) Threshold taste: – Minimum concentration at which detection is possible • Salty, sweet 2) Suprathreshold taste sensitivity – Intensity ratings assigned to a range of solutions • Salty, sweet, sour, bitter

Research and Innovation Methodology § Solutions prepared within 24 hours of test § Subjects • N =118 • Caucasian, Age 20 -33, Non Smokers § Protocol • Arrival 10: 00 or 11: 30 AM; 2 h Fast Visit 1 - Threshold Testing Method: 3 Alternative Forced Choice Staircase Visit 2 -Supra-threshold Testing Method: Scaling with the general Limited Magnitude Scale

Research and Innovation Threshold (Taste Detection) § Method: 3 alternative forced choice standard staircase model § Minimum concentration detected § Salt and sugar solutions of varying concentrations prepared. § End Point – 5 reversals 1 2 3 1, 2 , 3

Research and Innovation Suprathreshold testing Strongest sensation ever experienced • Using the General Labelled Magnitude Scale (g. LMS) Very Strong • Measure taste sensitivity for • Salty • Sweet • Bitter • Sour Strong Moderate Weak Barely Detectable

Research and Innovation Set-up Samples labelled with 3 digit random number Setting up sensory sheets 1500 samples prepared in 2 hours

Research and Innovation Conducting Sensory Evaluation Panels Participants in sensory booths Threshold tasting Behind the scene

Research and Innovation Results § Ongoing study § Preliminary salt findings § Anticipated completion is June 2010

Research and Innovation THANK YOU!