Sensory development in children: research in taste and olfaction

Area of Science:

• Sensory science and human nutrition
• Pediatric dietary habits

Background:

• Food selection and intake are influenced by taste and smell.
• The precise impact of chemical sensory function on dietary habits remains unclear.

Purpose of the Study:

• To explore the relationship between sensory development and food acceptance in children.
• To inform the creation of effective dietary guidelines for children's food palatability.

Main Methods:

• Review of existing research on sensory development and food preferences in children.
• Analysis of innate and learned responses to basic tastes (sweet, bitter, salt) and olfactory stimuli.

Main Results:

• Sweet preference is innate; bitterness is generally avoided early.
• Salt preference develops around age 2; olfactory influences emerge significantly after age 5.
• Young children often find strong oral sensations (e.g., carbonation, spice) aversive.

Conclusions:

• Understanding sensory development is key to improving children's diets.
• Dietary guidelines should consider age-related sensory sensitivities and preferences.
• Innate preferences for sweet and aversions to bitter are significant factors in early food acceptance.