Work

Detection and Recognition Thresholds for Basic Tastes among Koreans

Year: 2025

Type: article

Abstract: This study sought to determine the detection (DT) and recognition thresholds (RT) of the five basic tastes (sweet, salty, sour, bitter, and umami) among the Korean population.Threshold tests were conducted using solutions prepared for sweet (sucrose solution), salty (NaCl solution), sour (citric acid solution), bitter (caffeine solution), and umami (monosodium glutamate solution) tastes, with dilutions created in accordance with ISO3972 standards.The results showed that the DT for sucrose (sweet taste) was 8.1 mM, with an RT of 13.65 mM.For NaCl (salty taste), the DT was determined to be 16.13 mM, and the RT was 20.27 mM, both of which were comparable to previously reported values for Koreans.Citric acid (sour taste) had a DT below 0.7 mM, with 95% of participants detecting the taste at this concentration, and an RT of 0.95 mM, reflecting a higher sensitivity to sourness compared to Western populations.Caffeine (bitter taste) exhibited a DT of 0.9 mM and an RT of 1.26 mM.Finally, monosodium glutamate (umami taste) demonstrated a DT of 1.54 mM and an RT of 2.98 mM.These findings provide a comprehensive profile of taste thresholds among Koreans, highlighting cultural and physiological differences in taste perception that may influence dietary preferences and nutritional behavior.

Source: Journal of the Korean Society of Food Science and Nutrition

DOI: 10.3746/jkfn.2025.54.3.295

Authors: Yu Jin Lee, Seyeong Park, Gyeonghye Yoon, Han Sub Kwak

Institutions: Korea Food Research Institute, Jeonbuk National University, Ewha Womans University, University of Science and Technology, Korea University of Science and Technology

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: hybrid

Funder: Ministry of Science and ICT, South Korea

Award: G5219829271