The relationship between taste and nutrient content in commercially available foods from the United States

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• 作者：Astrid W.B. van Langeveld^a ; Shannon Gibbons^b ; Yvonne Koelliker^b ; Gail V. Civille^b ; Jeanne H.M. de Vries^a ; Cees de Graaf^a ; Monica Mars^a ; ^{monica.mars@wur.nl}
• 关键词：Taste intensity ; Nutrient content ; Food form ; Real-life foods
• 刊名：Food Quality and Preference
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：57
• 期：Complete
• 页码：1-7
• 全文大小：895 K
• 卷排序：57

文摘

Taste and nutrient content was described for 237 processed foods from the USA. Sweetness was positively associated with sugar content, but not energy content. Saltiness was positively associated with sodium, protein, fat, and energy content. Taste-nutrient associations were modified by the presence of competing tastes. Associations were not stronger in liquids compared to semi-solids and solids.