Abstract Taste has a nutrient sensing function and guides food choices. Therefore, investigating taste profiles of dietary patterns – within and across cultures – is highly relevant for nutritional research. However, this demands for accurately described food-taste databases, which are supported with data on the reliability and performance of the sensory panel that determined the taste values. This study aimed to assess the performance of a trained Dutch and Malaysian sensory panel. More importantly, we assessed whether the standardized training procedure in the two countries yielded similar taste profiles with respect to 15 basic taste solutions, and 19 foods differing in tastes. A Dutch (n = 15) and Malaysian panel (n = 20) were trained for 56–63 h, using basic taste solutions and reference foods on 6 scales, i.e. sweetness, sourness, bitterness, umami, saltiness and fat sensation. Performance of both panels was described by discrimination, repeatability (RMSE), and agreement. Nineteen products with different sensory characteristics were profiled in the Netherlands and Malaysia; subsequently the obtained taste profiles were compared. Both panels were able to discriminate between solutions and products (all p Our descriptive training procedure yielded two panels from different cultures that were similar in panel performance. More importantly, they obtained similar taste profiles for 19 different foods. This implies that food-taste databases obtained with valid and standardized training procedures may be used to quantify the sensory profiles of dietary patterns of populations.

中文翻译：

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培训荷兰和马来西亚感官小组，以评估常用食物的基本味道和脂肪感的强度

摘要 味觉具有营养感知功能，指导食物选择。因此，研究饮食模式的口味特征 - 在文化内部和跨文化 - 与营养研究高度相关。然而，这需要准确描述的食物口味数据库，该数据库得到有关确定口味值的感官小组的可靠性和性能数据的支持。本研究旨在评估受过训练的荷兰和马来西亚感官小组的表现。更重要的是，我们评估了两国的标准化培训程序是否对 15 种基本口味解决方案和 19 种口味不同的食物产生了相似的口味特征。荷兰人（n = 15）和马来西亚人（n = 20）接受了 56-63 小时的培训，使用基本口味解决方案和 6 个等级的参考食物，即甜味、酸味、苦味、鲜味、咸味和脂肪感。两个面板的性能通过辨别力、可重复性 (RMSE) 和一致性来描述。在荷兰和马来西亚介绍了具有不同感官特征的 19 种产品；随后比较获得的味道特征。两个小组都能够区分溶液和产品（所有 p 我们的描述性训练程序产生了来自不同文化的两个小组，这些小组的小组表现相似。更重要的是，他们获得了 19 种不同食物的相似口味特征。这意味着食物口味数据库通过有效和标准化的培训程序获得的结果可用于量化人群饮食模式的感官特征。可重复性 (RMSE) 和一致性。在荷兰和马来西亚介绍了具有不同感官特征的 19 种产品；随后比较获得的味道特征。两个小组都能够区分溶液和产品（所有 p 我们的描述性训练程序产生了来自不同文化的两个小组，这些小组的小组表现相似。更重要的是，他们获得了 19 种不同食物的相似口味特征。这意味着食物口味数据库通过有效和标准化的培训程序获得的结果可用于量化人群饮食模式的感官特征。可重复性 (RMSE) 和一致性。在荷兰和马来西亚介绍了具有不同感官特征的 19 种产品；随后比较获得的味道特征。两个小组都能够区分溶液和产品（所有 p 我们的描述性训练程序产生了来自不同文化的两个小组，这些小组的小组表现相似。更重要的是，他们获得了 19 种不同食物的相似口味特征。这意味着食物口味数据库通过有效和标准化的培训程序获得的结果可用于量化人群饮食模式的感官特征。