C. Martin, J. Tavares, C. Schwartz, S. Nicklaus, S. Issanchou

INRA, UMR1129 FLAVIC, F-21000 Dijon, France

Infants’ diet is generally described in terms of nutrients but is not precisely known in terms of sensory characteristics. The objective of this study was to describe the taste of foods commonly consumed by infants.

The sensory characteristics of 32 milks and 50 baby fruit & vegetable purées were described according to the technique of the sensory profile by adult panels. SpectrumTM scales were used to rate the intensity of each taste. These scales, characterized by the presence of reference points, make it possible to compare very different products. The results show that formula milks were, except for particular cases, weakly acid, salty and bitter, and weakly to moderately sweet. Among the exceptions, hypoallergenic formulas presented a level of bitterness and saltiness comparable to some vegetable purées. The strongest sensory variability was observed for the sweet taste but was mainly due to follow-up formula targeted at infants older than 10 months old. Indeed, some of these formulas were as sweet as some fruit purees. Except these particular cases the exclusive milk feeding does not expose infants to very intense taste stimuli. The introduction of fruit and vegetable purées expose infants to more varied and intense taste stimuli, in particular for sour and sweet tastes. However, for all assessed baby foods, intensities remained moderate. Fruit purées appeared to bear moderate sweet and sour tastes; whereas the tastes of vegetable purées were weakly salty and sometimes bitter.

Such data could make it possible to estimate individual scores of exposure of the infants to the different tastes. It is especially important to understand the taste of infants’ diet at a crucial period of food preference development.