Impact of acute resistance exercise on taste perception in young, trained males

Samples were: whey, soy, pea, rice, hemp, sucrose, umami tastant and apple juice (control). Intensity increased for all samples as result of RE compared to little change during rest, with the difference being significant for hemp (10.1 ± 7.7 vs 2.2 ± 10.0 mm; p < 0,01), apple juice (8.6 ± 11.7 vs...

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Bibliographic Details
Published in:Proceedings of the Nutrition Society 2023, Vol.82 (OCE4), Article E261
Main Authors: De Faria, L., Vigo, L., Sala, W., Horner, K.
Format: Article
Language:English
Subjects:
Exercise
Fruit juices
Hemp
Peas
Proteins
Sucrose
Taste
Taste perception
Umami
Online Access:Get full text
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Summary:Samples were: whey, soy, pea, rice, hemp, sucrose, umami tastant and apple juice (control). Intensity increased for all samples as result of RE compared to little change during rest, with the difference being significant for hemp (10.1 ± 7.7 vs 2.2 ± 10.0 mm; p < 0,01), apple juice (8.6 ± 11.7 vs 0.3 ± 6.3 mm; p < 0.05) and sucrose (14.2 ± 15.6 vs -1.8 ± 9.7 mm; p < 0.01) respectively. Significant differences in liking were observed with RE compared to rest for pea (-0.1 ± 0.8 vs 0.8 ± 1.5; p < 0.05), hemp (0 ± 1.3 vs 0.8 ± 1.1, p < 0.05) and umami (-0,6 ± 1.1 vs 0.2 ± 0.8; p < 0.05) when change scores were compared; with a 15% reduction in liking for umami taste with RE.
ISSN:0029-6651
1475-2719
DOI:10.1017/S0029665123003373