A cross-cultural study of taste discrimination with Australians and Japanese

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Abstract
As part of a larger cross-cultural study of the chemoreceptive abilities and preferences of Australians and Japanese, this study investigated the differential taste sensitivity of subjects from both cultures. The results indicate that there are no significant differences between the abilities of subjects from the two cultures to discriminate small increments (just noticeable differences) in the intensities of the four common tastants: sucrose, sodium chloride, citric acid and caffeine. Furthermore, the Weber ratios found with each tastant were within the range of those reported in the literature. These findings represent further evidence for the view that differences in responses of subjects from different cultures to chemosensory stimuli are restricted to preference behaviour arising from experience rather than from genetically-based influences.

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