The preference for umami taste appears to be more pronounced in men than in women, which could be due to several factors, including biological, cultural, and social aspects. Here are some possible reasons:
Biological Differences: There is evidence that hormonal differences between men and women may play a role in taste perception. Women tend to have more sensitive taste buds and perceive bitterness and sweetness more strongly than men. Men, on the other hand, may respond more strongly to savory, protein-rich flavors like umami. Umami is often associated with protein-rich foods such as meat, fish, and cheese, which from an evolutionary perspective may have been particularly attractive to men, as these foods support energy and muscle building.
Nutritional Needs: Men generally have a higher daily calorie requirement than women, which could lead them to prefer protein-rich and calorie-dense foods that are often rich in umami. Meat, which is a strong source of umami flavor, is often perceived as a typical "men's food," reflecting cultural preferences.
Cultural and social influences: In many cultures, men are more strongly associated with meat consumption and hearty food, while women are often considered "healthier" or lighter eaters in many social contexts. Such societal expectations could influence preferences and reinforce that men tend to prefer umami-rich foods, while women may focus more on sweeter or milder flavors.
Hormones and Taste Sensations: Hormone levels can also influence taste perception. Some studies suggest that women, especially during the menstrual cycle or pregnancy, might respond differently to certain tastes. This could affect their preference for or against umami at certain times.
Evolutionary Perspectives: Evolutionarily, the preference for umami taste in men could be due to the fact that this taste occurs in foods rich in proteins and amino acids. In the past, the consumption of such foods was particularly beneficial for survival and muscle building, leading to a stronger preference for umami in men.
Sources:
- Prescott, J., & Stevenson, R. J. (1995). Psychological factors in the perception of sweet, bitter, and umami tastes. Neuroscience & Biobehavioral Reviews, 19(1), 29–37.
- Drewnowski, A., Henderson, S. A., & Shore, A. B. (1996). Taste responses and food preferences in men and women. Appetite, 26(3), 257-275.
- Ikeda, K. (2002). New Seasonings. Chemical Senses, 27(9), 847–849.
