The hedonic scores for the sweet taste and the bitter taste were similar in cancer patients and healthy subjects, and these scores were significantly higher in cancer patients than in healthy subjects for most of the concentrations of the salty taste and all the concentrations of the sour taste. For the sour taste, the hedonic scores remained stable with the increase of the stimulus in noncancer controls ( r = −0.785, P = 0.115) and decreased in cancer patients ( r = −0.996, P = 0.0001). Both in cancer patients and in healthy subjects, hedonic judgments increased with the increase of the stimulus for the sweet taste ( r = 0.978 and r = 0.985, P = 0.004 and P = 0.002, respectively), and decreased for the salty ( r = −0.827 and r = −0.884, P = 0.084 and P = 0.047, respectively) and bitter tastes ( r = −0.990 and r = −0.962, P = 0.009 and P = 0.001, respectively). A negative linear correlation was found between sour, bitter, and salty concentrations and hedonic score. Hedonic function increased with the increase of the stimuli only for the sweet taste. Intensity judgments were higher in cancer patients with respect to sweet (for median and high concentrations, P < 0.05), salty (for all concentrations, P < 0.05), and bitter tastes (for median concentration, P < 0.01). Mean intensity scores directly correlated with concentrations of sour, salty, bitter, and sweet stimuli, in both normals and those with cancer. Patients were invited to express a judgment of intensity and pleasantness ranging from 0 to 10. Five suprathreshold concentrations of each of the four test substances (sucrose in black current drinks, citric acid in lemonade, NaCl in unsalted tomato juice, and urea in tonic water) were used. The present study aimed at evaluating taste intensity and hedonic responses to simple beverages in 47 anorectic patients affected by gastrointestinal cancer and in 55 healthy subjects. However, data on intensity and hedonic responses to the four basic tastes in cancer are scanty and contradictory. With this kind of methodology, it is possible to provide to the bakery industry a methodology to know a safe region to work on food reformulations and subsidize the formulation of new products without compromising consumer acceptability, in addition to meeting the demand for safer food.Changes in the taste of food have been implicated as a potential cause of reduced dietary intake among cancer patients. These findings demonstrated that this methodology can be applied to sodium reduction product formulations and bread as a food matrix. From this ideal content, a 42% reduction was possible according to the CAT test (267 mg Na/100 g of bread), and more reductions were acceptable until an 85% (to 58 mg Na/100 g of bread) reduction, as the samples began to be rejected according to HRT test.
#Hedonic threshold trial
The gender, age and income family rates as well as attitudes and knowledge regarding the salt consumption of the trial consumers were not directly related to the evaluations of the bread loaves in the JAR test, according to the Principal Components Analysis at p ≤ 0.05. The average sodium content of bread marketed in different regions of the world was 457 mg Na/100 g of bread, and the ideal sodium content observed was 395 mg Na/100 g of bread. In the Hedonic Rejection Threshold (HRT), the hedonic scale five ("indifferent" term) was considered. The Compromised Acceptance Threshold (CAT) was performed, where the calculated t corresponded to the tabulated t. In the Hedonic Threshold tests, each paired session was analyzed by Student's t-test (test t), and an adjusted regression graph was built. The data from the JAR were analyzed by a regression analysis graph and correlated with the consumption of salt and family income range by a Principal Component Analysis with a 5% significance level. This ideal sodium content was used as the control in pairwise acceptance tests with five other reduced-sodium samples of bread loaves (10%, 30%, 50%, 70%, 100% of reduction from the control), and hedonic threshold tests were performed with 156 consumers (a second stage sensorial test of five sessions). In this descriptive cross-sectional study, 114 consumers evaluated the ideal sodium content in bread loaves by the Just About Right (JAR) test, (first sensorial stage) studying four decreased levels of sodium (10%, 20%, 30%, 40%) from the mean values observed from bread in 11 food composition tables from various regions of the world, and Brazil. The objectives of this study were to identify the bread loaves sodium content considered as ideal by the consumers and determine hedonic thresholds. Global public policies have advocated strategies for reducing sodium consumption due to the high incidence of non-communicable chronic diseases (NCDs) worldwide.
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