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

Authors

  • Ana Carolina Bom CAMARGO Universidade Estadual Paulista ‘Júlio de Mesquita Filho’, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos https://orcid.org/0000-0002-4520-0909
  • Maurício Bonatto Machado de CASTILHOS Universidade do Estado de Minas Gerais, Departamento de Ciências Agrárias e Biológicas https://orcid.org/0000-0002-8713-0435
  • Ana Carolina CONT Universidade Estadual Paulista ‘Júlio de Mesquita Filho’, Instituto de Biociências, Letras e Ciências Exatas, Departamento de Engenharia e Tecnologia de Alimentos https://orcid.org/0000-0002-8139-9687

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.

References

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Published

2023-06-07

How to Cite

CAMARGO, A. C. B., CASTILHOS, M. B. M. de, & CONT, A. C. (2023). Perception and sensory acceptance of sweet taste by individuals that who work/study on different shifts. Brazilian Journal of Nutrition, 35, 1–10. Retrieved from https://periodicos.puc-campinas.edu.br/nutricao/article/view/8651

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Section

ORIGINAL ARTICLE