Demographic differences in the saltiness intensity perception and pleasantness ratings of salty solutions and foods among Malaysian subjects

In order to determine how individual differences in saltiness intensity perception and pleasantness rating might be associated with demographics and anthropometric measurements among Malaysians, 300 university students (114 males, 186 females; 259 ethnic Chinese, 41 Indians) tasted three increasing suprathreshold concentrations of NaCl aqueous solutions and low and high sodium versions of chicken stock soups, eggs and biscuits. They then rated the saltiness intensity perception and pleasantness using the generalised Labeled Magnitude Scale and Labeled Affective Magnitude scales, respectively. Taken together, as the sodium content of solutions/foods increases, the saltiness intensity perception increased; while the opposite was only true for the pleasantness ratings of NaCl solutions and eggs. Principle Component Analysis showed that food stimuli that were generally perceived as ‘tasted less salty’ did not predict the differences among genders, ethnicities and BMI groups, but those that ‘tasted more salty’ were perceived as significantly higher among females and those with normal weight. The pleasantness of soups and high sodium food stimuli was rated significantly higher by males, while the pleasantness of low and high sodium foods was rated significantly higher by Chinese. Finally, it also seemed that the intensity perception and pleasantness ratings of salty foods did not correlate well with the obesity and cardiovascular health indices. Taken together, saltiness intensity perception and pleasantness rating are dependent on the demographics, but not on anthropometric measurements and blood pressures of the young Malaysian subjects in this study.

► Mere difference in the saltiness sensitivity/liking for low and high Na biscuits.
► Foods ‘tasted more salty’ perceived significantly higher in females and normal weight.
► Pleasantness of soups/high sodium food stimuli rated significantly higher by males.
► Pleasantness of low and high sodium foods rated significantly higher by Chinese.
► Perception and pleasantness of salty foods did not correlate with obesity indicators.