Determinants of taste perception and classification among the Aymara of Bolivia

Taste evaluation of potato glycoalkaloids by the Aymara: A case study in human chemical ecology

“…In the taste perception tests reported previously (Johns and Keen, 1985), subjects rated compounds representing sweet, salty, sour, and bitter for both taste intensity and taste pleasantness. The "sip-and spit" method of stimulation and a magnitude estimation method for recording sensations were used.…”

“…First, individuals were asked to score the specimens for bitterness or sweetness on the following 5-point scale: 5 = very bitter, 4 = slightly bitter, 3 = without flavor, neither bitter nor sweet, 2 = flavorful, sweet, and 1 = very flavorful, very sweet. Bitterness and sweetness are used as contrasting concepts of good and bad in the Aymara taste taxonomy (Johns and Keen, 1985) and are used in this sense here. Sweet means good in this context, not the taste of sugar.…”

“…Samples were dissolved in 0.001 M HC1 and were subsequently diluted in the HC1 mixture. Samples were presented randomly as in the general study (Johns and Keen, 1985), and subjects ranked the solutions for both preference and intensity.…”

“…Both perceptual and cognitive processes would be involved in selection for particular tastes, and must be considered directly. Quantitative data on Aymara taste perception and preferences obtained in taste tests of pure compounds (Johns and Keen, 1985) demonstrated that salt, sour, and bitter substances are rated less pleasant in comparison to typical western populations. In the present study, the ability of an Aymara community to distinguish potatoes on the basis of taste was examined using standard sensory testing procedures as well as taste panel tests with several potato varieties.…”

“…We have described the Aymara taxonomy of taste (Johns and Keen, 1985). The Aymara have an expanded taste nomenclature for bitter substances and lack a clear concept of sourness.…”