Taste Preference in Pregnant Women

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  • Karasawa Kuniko
    Japan Women's University, Graduate School of Home Economics, Laboratory of Maternal and Infant Nutrition
  • Muto Shizuko
    Japan Women's University, Graduate School of Home Economics, Laboratory of Maternal and Infant Nutrition

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Other Title
  • 妊婦における味に対するし好　Ｉ　　酸味に対するし好およびいき値の測定
  • ニンプ ニ オケル アジ ニ タイスル シコウ ニ ツイテ 1 サンミ ニ タ
  • 1. 酸味に対する嗜好および閾値の測定

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Abstract

Preference and the threshold value for sour taste in pregnant women were studied by the organoleptic test. The test foods for the former were “Harusame Sunomono” with four levels of acetic acid concentration and “Lemon Jelly” with four levels of citric acid concentration. The foods were served to 101 pregnant women, 44 non-pregnant women and 21 men. They were asked to tell which level of each “Harusame” or “Jelly” they liked best. For “Harusame”, though there was a tendency to prefer the lower acid concentration levels in the pregnant and nonpregnant women compared to the men, the differences in the average concentration of the acid preferred, which was calculated according to Weber-Fechner's law, were not significant among the three groups. For “Lemon jelly”, preference of the pregnant women biased to lower levels of acid concentrations, while the men preferred the higher levels, and the nonpregnant women were in-between. The calculated average acid concentration preferred was significantly lower in the pregnant women than those nonpregnant and the nonpregnant women than the men.<br>The threshold values were determined using four levels of citric acid solution for pregnant and nonpregnant women. The women on the first trimester of pregnancy tended to show lower values than those on the second or third trimester.<br>There was a positive correlation, though not so high, between the preferred citric acid concentration levels of the “Jelly” and threshold values of sourness.

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