When "Stamppot" meets "Nasi lemak" Dietary taste patterns in the Netherlands and Malaysia

Promovendus Peysze PS (Peysze) Teo
Promotor Kees C (Kees) de Graaf
Copromotor Monica M (Monica) Mars
Copromotor dr SW Yan
Organisatie Wageningen University, Human Nutrition & Health

do 19 april 2018 11:00 tot 12:30

Locatie Aula, gebouwnummer 362

Samenvatting (in Engels)

SVT study assesses the taste profile of common consumed foods with a sensory panel. That is, a group of selected and trained people is rating the taste intensities of the 5 basic tastes, i.e. sweet, salt, sour, bitter and umami, in an array of foods. Moreover, the foods are being described in terms of fat sensation and eating rate. We envisage to quantify the sensory characteristics of about 1,000 food products and meals. The foods selected for profiling are based on nutritional surveys.

We provide a database that contains sensory data of a wide array of foods and meals. This will enable us to add sensory information to nutritional data that is already being collected in observational studies, in order to further understand food choices of specific populations, e.g. children, elderly or patient groups. This database will also make it possible to compare sensory profiles of diets across different cultures.