摘要
Current approaches to studying relations between taste perception and diet quality typically consider each taste—sweet, salt, sour, bitter, umami—separately or aggregately, as total taste scores. Consistent with studying dietary patterns rather than single foods or total energy, an additional approach may be to study all 5 tastes collectively as “taste perception profiles.”
摘要译文
目前研究味觉感知和饮食质量之间关系的方法通常将每种口味（盐，酸，苦，肉，鲜味）分开或聚集为总味道评分。与研究饮食模式而不是单一食物或总能量一致，另一种方法可能是将所有5种口味集体研究为“味觉感知曲线”。
Julie E Gervis; Kenneth K H Chui; Jiantao Ma; Oscar Coltell; Rebeca Fernández-Carrión. Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome[J]. Journal of Nutrition, 2021,151(9): 2843-2851