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Chem. Senses 24: 281-287, 1999
© Oxford University Press

Perception of Sweetness in Simple and Complex Taste Stimuli by Adults and Children

C.E. James, D.G. Laing, N. Oram and I. Hutchinson

Children's Food Research and Education Unit, Centre For Advanced Food Research, University of Western Sydney, Bourke Street, Richmond, NSW 2753, Australia

Correspondence to be sent to: D.G. Laing, Children's Food Research Education Unit, Centre For Advanced Food Research, University of Western Sydney, Bourke Street, Richmond, NSW 2753, Australia

Currently, there is little information on the ability of children to analyse complex chemosensory stimuli in terms of the presence and magnitude of the components. The present study investigates this question by comparing the ability of 95 adults and 8- to 9-year-olds to estimate the sweetness of several concentrations of sucrose in water and in three foods, namely, orange drink, custard and shortbread biscuits, using a magnitude estimation procedure. The results indicated that similar response functions were produced by adults and children for the sweetness of aqueous solutions of sucrose, custard and biscuits, but not for orange juice, where the functions produced by both female and male children were significantly flatter than those of the adults. Stimulus context may have influenced the ratings of children in the no-sucrose and highest sucrose concentration conditions with two of the foods. The absence of differences between the response functions of the female and male children with all types of stimuli indicated that gender had no influence on their responses. It is concluded that, at mid-childhood, humans are capable of estimating the sweetness of sucrose in foods, but that they have a tendency to limit the range of numbers used in their estimates of sweetness at high concentrations of sucrose in some foods.


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