Percepção de oleogustus por indivíduos de diferentes estados nutricionais

Abstract

The relationship between the acceptability of food and their lipid contents, favored the discovery of a sixth basic taste, the oleogustus, which is awakened by long chain non-esterified fatty acids responsible for the real taste of fat. Different individuals’ understanding of oleogustus perception can contribute to the development of food products, to clinical practice and public health policies. At that, the objective was to evaluate the sensory perception of oleogustus from individuals with different nutritional states, by tasting mixed hamburgers with distinct concentrations of fat in that, as well as identifying the factors that influence the consumption of oils and fats. The formulations were evaluated through a just-about-right scale by 3 different groups: low weight, eutrophic and overweight/obesity, with a total of 205 tasters. Data was analyzed by multiple correspondence analysis and simple linear regression. The results showed preference for fatty meat was predominant in the overweight/obesity group. This group preferred cooking method was deep-frying and they had the highest frequencies of daily and weekly consumption of fatty food rich in saturated and trans fat. The ideal fat concentration perceived by the low weight, eutrophic and overweight/ obesity groups were: 1.68%, 14.32% and 15.34%, respectively. Overweight/obese individuals have a higher preference for fatty food and by oleogustus when the results were compared with other groups.