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Table 1 Recipe of the cracker to determine fat, salt and umami preference

From: Sensory taste preferences and taste sensitivity and the association of unhealthy food patterns with overweight and obesity in primary school children in Europe—a synthesis of data from the IDEFICS study

Type of cracker

Flour/water (%)

Salt (%)

Fat (%)

MSG (%)

DAWE (%)

Reference

91.3

0.7

8

0

0

Salt

89.4

1.6

8

0

1

Fat

81.3

0.7

18

0

0

Umami

89.3

0.7

8

1

1

  1. DAWE diacetyl tartaric ester (emulsifying agent), MSG monosodium glutamate.
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Flavour

ISSN: 2044-7248