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

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

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

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

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

Research and Innovation THANK YOU!