301
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Yoshida M, Tokuyama E, Hazekawa M, Uchida T. Bitterness Suppression of the Kampo Medicine 'Orengedokuto' Using Flavoured Jellies. Chem Pharm Bull (Tokyo) 2010; 58:449-53. [DOI: 10.1248/cpb.58.449] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Miyako Yoshida
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Emi Tokuyama
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Mai Hazekawa
- School of Pharmaceutical Science, Mukogawa Women's University
| | - Takahiro Uchida
- School of Pharmaceutical Science, Mukogawa Women's University
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302
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Dötsch M, Busch J, Batenburg M, Liem G, Tareilus E, Mueller R, Meijer G. Strategies to Reduce Sodium Consumption: A Food Industry Perspective. Crit Rev Food Sci Nutr 2009; 49:841-51. [DOI: 10.1080/10408390903044297] [Citation(s) in RCA: 139] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Mariska Dötsch
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
| | - Johanneke Busch
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
| | - Max Batenburg
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
| | - Gie Liem
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
| | - Erwin Tareilus
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
| | - Rudi Mueller
- b Unilever Deutschland GmbH, Center of Excellence Dry Foods , Knorrstr.1, 74074, Heilbronn, Germany
| | - Gert Meijer
- a Unilever Food and Health Research Institute, Unilever R&D Vlaardingen , Olivier van Noortlaan 120, 3133 AT, Vlaardingen, Netherlands
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303
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Martuscelli M, Pittia P, Casamassima L, Manetta A, Lupieri L, Neri L. Effect of intensity of smoking treatment on the free amino acids and biogenic amines occurrence in dry cured ham. Food Chem 2009. [DOI: 10.1016/j.foodchem.2009.03.061] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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304
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Abstract
Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A limited number of primary qualities comprise taste. Accumulating evidence has raised a question about whether fat should be among them. Most evidence indicates triacylglycerol is not an effective taste stimulus, though it clearly contributes sensory properties to foods by carrying flavor compounds and altering texture. However, there is increasing anatomical, electrophysiological, animal behavior, imaging, metabolic, and psychophysical evidence that free fatty acids are detectable when non-taste cues are minimized. Free fatty acids varying in saturation and chain length are detectable, suggesting the presence of multiple transduction mechanisms and/or a nonspecific mechanism in the oral cavity. However, confirmation of "fatty" as a taste primary will require additional studies that verify these observations are taste specific. Oral exposure to free fatty acids likely serves as a warning signal to discourage intake and influences lipid metabolism.
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305
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306
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Hatae K, Takeutchi F, Sakamoto M, Ogasawara Y, Akano H. Saltiness and acidity: detection and recognition thresholds and their interaction near the threshold. J Food Sci 2009; 74:S147-53. [PMID: 19490341 DOI: 10.1111/j.1750-3841.2009.01116.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Interaction of saltiness and acidity at the threshold level was studied employing 35 to 40 young female panelists. As a 1st step, the detection and recognition thresholds of salt, rice vinegar, and rice black vinegar have been measured for each panelist. To investigate the above interaction, the thresholds have been again measured for each panelist of salt, but this time, vinegar at half the concentration of each panelist's detection threshold was added to the salt solution. Similar measurement has been performed for vinegars with salt at half the concentration of each panelist's detection threshold. The data analysis has been done in 2 ways, namely, (1) by using Student's t-test to detect the significant difference in average between the data with and without the added ingredient and (2) detecting significant deviations from zero in the individual shifts in 2 sensory tests among panelists who participated in the 2 measurements. In doing that, a conversion of the scale was necessary to correct the systematic skewness existing in the original data. As a result, both the detection and recognition thresholds of salt were decreased with the existence of the added vinegar ingredient (P < 0.001). This tendency was more pronounced with rice black vinegar than with rice vinegar. On the contrary, no significant changes in the threshold of both detection and recognition were observed when salt at the half concentration of the detection threshold was added to rice vinegar. The interaction therefore was found to be asymmetric.
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Affiliation(s)
- Keiko Hatae
- Dept. of Health and Nutrition, Wayo Women's Univ., Ichikawa 272-8533, Japan.
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307
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Ares G, Barreiro C, Deliza R, Gámbaro A. Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts. Food Res Int 2009. [DOI: 10.1016/j.foodres.2009.03.006] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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308
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SINESIO FIORELLA, COMENDADOR FRANCISCOJAVIER, PEPARAIO MARINA, MONETA ELISABETTA. TASTE PERCEPTION OF UMAMI-RICH DISHES IN ITALIAN CULINARY TRADITION. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2009.00226.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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309
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Neta E, Johanningsmeier S, Drake M, McFeeters R. Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids. J Food Sci 2009; 74:S165-9. [DOI: 10.1111/j.1750-3841.2009.01127.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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310
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Hewson L, Hollowood T, Chandra S, Hort J. Gustatory, Olfactory and Trigeminal Interactions in a Model Carbonated Beverage. CHEMOSENS PERCEPT 2009. [DOI: 10.1007/s12078-009-9043-7] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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311
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Sweetness and texture perception in mixed pectin gels with 30% sugar and a designed rheology. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.08.014] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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312
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Lawrence G, Salles C, Septier C, Busch J, Thomas-Danguin T. Odour–taste interactions: A way to enhance saltiness in low-salt content solutions. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2008.10.004] [Citation(s) in RCA: 93] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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313
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GALMARINI MARAVIRGINIA, ZAMORA MARÍACLARA, CHIRIFE JORGE. GUSTATORY REACTION TIME AND TIME INTENSITY MEASUREMENTS OF TREHALOSE AND SUCROSE SOLUTIONS AND THEIR MIXTURES. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2008.00201.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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314
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315
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Limpawattana M, Yang D, Kays S, Shewfelt R. Relating Sensory Descriptors to Volatile Components in Flavor of Specialty Rice Types. J Food Sci 2008; 73:S456-61. [DOI: 10.1111/j.1750-3841.2008.00952.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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316
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The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2008.03.005] [Citation(s) in RCA: 128] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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317
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318
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319
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Beecher J, Drake M, Luck P, Foegeding E. Factors Regulating Astringency of Whey Protein Beverages. J Dairy Sci 2008; 91:2553-60. [DOI: 10.3168/jds.2008-1083] [Citation(s) in RCA: 75] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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320
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Gliemmo M, Calviño A, Tamasi O, Gerschenson L, Campos C. Interactions between aspartame, glucose and xylitol in aqueous systems containing potassium sorbate. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.05.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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321
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Hewson L, Hollowood T, Chandra S, Hort J. Taste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2007.10.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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322
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Kang MW, Chung SJ, Lee HS, Kim Y, Kim KO. The Sensory Interactions of Organic Acids and Various Flavors in Ramen Soup Systems. J Food Sci 2007; 72:S639-47. [DOI: 10.1111/j.1750-3841.2007.00526.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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323
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Modeling of the Psychophysical Response Curves Using the Grand Canonical Ensemble in Statistical Physics. FOOD BIOPHYS 2007. [DOI: 10.1007/s11483-007-9042-7] [Citation(s) in RCA: 73] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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324
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Keast RSJ, Roper J. A complex relationship among chemical concentration, detection threshold, and suprathreshold intensity of bitter compounds. Chem Senses 2007; 32:245-53. [PMID: 17220518 DOI: 10.1093/chemse/bjl052] [Citation(s) in RCA: 128] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Detection thresholds and psychophysical curves were established for caffeine, quinine-HCl (QHCl), and propylthiouracil (PROP) in a sample of 33 subjects (28 female mean age 24 +/- 4). The mean detection threshold (+/-standard error) for caffeine, QHCl, and PROP was 1.2 +/- 0.12, 0.0083 +/- 0.001, and 0.088 +/- 0.07 mM, respectively. Pearson product-moment analysis revealed no significant correlations between detection thresholds of the compounds. Psychophysical curves were constructed for each bitter compound over 6 concentrations. There were significant correlations between incremental points of the individual psychophysical curves for QHCl and PROP. Regarding caffeine, there was a specific concentration (6 mM) below and above which the incremental steps in bitterness were correlated. Between compounds, analysis of psychophysical curves revealed no correlations with PROP, but there were significant correlations between the bitterness of caffeine and QHCl at higher concentrations on the psychophysical curve (P<0.05). Correlation analysis of detection threshold and suprathreshold intensity within a compound revealed a significant correlation between PROP threshold and suprathreshold intensity (r=0.46-0.4, P<0.05), a significant negative correlation for QHCl (r=-0.33 to -0.4, P<0.05), and no correlation for caffeine. The results suggest a complex relationship between chemical concentration, detection threshold, and suprathreshold intensity.
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Affiliation(s)
- Russell S J Keast
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia.
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325
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Hayes JE, Duffy VB. Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation. Chem Senses 2007; 32:225-36. [PMID: 17204520 DOI: 10.1093/chemse/bjl050] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0-20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures--the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP-sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste-somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.
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Affiliation(s)
- John E Hayes
- Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, KH 310, 358 Mansfield Road, Unit 2101, Storrs, CT 06269-2101, USA
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326
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Mukai J, Tokuyama E, Ishizaka T, Okada S, Uchida T. Inhibitory Effect of Aroma on the Bitterness of Branched-Chain Amino Acid Solutions. Chem Pharm Bull (Tokyo) 2007; 55:1581-4. [DOI: 10.1248/cpb.55.1581] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Junji Mukai
- School of Pharmaceutical Sciences, Mukogawa Women's University
- Department of Pharmacy, Izumi Municipal Hospital
| | - Emi Tokuyama
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | - Toshihiko Ishizaka
- School of Pharmaceutical Sciences, Mukogawa Women's University
- Department of Pharmacy, Izumi Municipal Hospital
| | - Sachie Okada
- School of Pharmaceutical Sciences, Mukogawa Women's University
| | - Takahiro Uchida
- School of Pharmaceutical Sciences, Mukogawa Women's University
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327
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Keast RSJ, Riddell LJ. Caffeine as a flavor additive in soft-drinks. Appetite 2006; 49:255-9. [PMID: 17189661 DOI: 10.1016/j.appet.2006.11.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2006] [Revised: 11/15/2006] [Accepted: 11/20/2006] [Indexed: 10/23/2022]
Abstract
Over 60% of soft-drinks sold in the United States contain caffeine, a mildly addictive psycho-active chemical, as a flavor additive. Using sweeteners as controls, we assessed whether caffeine has flavor activity in a cola soft-drink. A forced-choice triangle discrimination methodology was used to determine detection thresholds of caffeine in sweeteners and a cola beverage. The subjects (n=30, 28 female, 23+/-4 years old) were trained tasters and completed over 1600 discrimination tests during the study. The mean detection thresholds for caffeine in the sweet solutions were: 0.333+/-0.1mM sucrose; 0.467+/-0.29 mM aspartame; 0.462+/-0.3mM sucralose, well below the concentration in common cola beverages (0.55-0.67 mM). A fixed concentration of caffeine, corresponding to the concentration of caffeine in a common cola beverage (0.67 mM) was added to the sweeteners and a non-caffeinated cola beverage. Subjects could distinguish between caffeinated and non-caffeinated sweeteners (p<0.001), but all subjects failed to distinguish between caffeinated and non-caffeinated cola beverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink.
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Affiliation(s)
- Russell S J Keast
- School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria 3125, Australia.
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328
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ZAMORA MARÍACLARA, GOLDNER MARÍACRISTINA, GALMARINI MARAVIRGINIA. SOURNESS?SWEETNESS INTERACTIONS IN DIFFERENT MEDIA: WHITE WINE, ETHANOL AND WATER. J SENS STUD 2006. [DOI: 10.1111/j.1745-459x.2006.00085.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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329
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Hodson NA, Linden RWA. The effect of monosodium glutamate on parotid salivary flow in comparison to the response to representatives of the other four basic tastes. Physiol Behav 2006; 89:711-7. [PMID: 17028046 DOI: 10.1016/j.physbeh.2006.08.011] [Citation(s) in RCA: 67] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2005] [Revised: 02/26/2006] [Accepted: 08/10/2006] [Indexed: 11/18/2022]
Abstract
Parotid salivary flow was recorded from eight fit and healthy subjects using modified Lashley cups connected to an instantaneous flow meter in response to gustatory stimuli. The gustatory stimuli were monosodium glutamate (MSG), sodium chloride, sucrose, magnesium sulphate and citric acid. Stimuli were applied for 30 s, and repeated after the flows had returned to baseline following the rinse. Subjects were a significant source of variation for salivary response to each different test stimuli (p<0.001). The normalised salivary flow showed a strong correlation to concentration for all test stimuli (p<0.0001). The parotid salivary flow to MSG (umami) showed a dose-dependant response in which both Na(+) and glutamate ions contributed. The overall order of relative salivary flow responses from highest to lowest flows was citric acid (sour)>MSG (umami)>NaCl (salt)>sucrose (sweet)>=magnesium sulphate (bitter). The relative responses of the peak salivary flows showed the same ordered relation. The peak salivary flow provided a greater contribution to the response to citric acid, NaCl and MSG compared to the response to sucrose and magnesium sulphate.
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Affiliation(s)
- N A Hodson
- Primary Dental Care, King's College London Dental Institute at Guy's, King's and St Thomas' Hospitals, London SE5 9RW, UK.
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330
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Labbe D, Damevin L, Vaccher C, Morgenegg C, Martin N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Qual Prefer 2006. [DOI: 10.1016/j.foodqual.2006.04.006] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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331
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Brisske L, Lee SY, Klein B, Cadwallader K. Development of a Prototype High-energy, Nutrient-dense Food Product for Emergency Relief. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb09950.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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332
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333
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Lioe HN, Apriyantono A, Takara K, Wada K, Yasuda M. Umami Taste Enhancement of MSG/NaCl Mixtures by Subthreshold L-?-Aromatic Amino Acids. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11483.x] [Citation(s) in RCA: 84] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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334
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Keast RSJ, Breslin PAS. Bitterness Suppression with Zinc Sulfate and Na-Cyclamate: A Model of Combined Peripheral and Central Neural Approaches to Flavor Modification. Pharm Res 2005; 22:1970-7. [PMID: 16132352 DOI: 10.1007/s11095-005-6136-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2005] [Accepted: 05/24/2005] [Indexed: 10/25/2022]
Abstract
PURPOSE Zinc sulfate is known to inhibit the bitterness of the antimalarial agent quinine [R. S. J. Keast. The effect of zinc on human taste perception. J. Food Sci. 68:1871-1877 (2003)]. In the present work, we investigated whether zinc sulfate would inhibit other bitter-tasting compounds and pharmaceuticals. The utility of zinc as a general bitterness inhibitor is compromised, however, by the fact that it is also a good sweetness inhibitor [R. S. J. Keast, T. Canty, and P. A. S. Breslin. Oral zinc sulfate solutions inhibit sweet taste perception. Chem. Senses 29:513-521 (2004)] and would interfere with the taste of complex formulations. Yet, zinc sulfate does not inhibit the sweetener Na-cyclamate. Thus, we determined whether a mixture of zinc sulfate and Na-cyclamate would be a particularly effective combination for bitterness inhibition (Zn) and masking (cyclamate). METHOD We used human taste psychophysical procedures with chemical solutions to assess bitterness blocking. RESULTS Zinc sulfate significantly inhibited the bitterness of quinine-HCl, Tetralone, and denatonium benzoate (DB) (p < 0.05), but had no significant effect on the bitterness of sucrose octa-acetate, pseudoephedrine (PSE), and dextromethorphan. A second experiment examined the influence of zinc sulfate on bittersweet mixtures. The bitter compounds were DB and PSE, and the sweeteners were sucrose (inhibited by 25 mM zinc sulfate) and Na-cyclamate (not inhibited by zinc sulfate). The combination of zinc sulfate and Na-cyclamate most effectively inhibited DB bitterness (86%) (p < 0.0016), whereas the mixture's inhibition of PSE bitterness was not different from that of Na-cyclamate alone. CONCLUSION A combination of Na-cyclamate and zinc sulfate was most effective at inhibiting bitterness. Thus, the combined use of peripheral oral and central cognitive bitterness reduction strategies should be particularly effective for improving the flavor profile of bitter-tasting foods and pharmaceutical formulations.
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Affiliation(s)
- Russell S J Keast
- Food Science, RMIT University, Cnr Russell and Victoria St, Melbourne, Victoria 3001, Australia.
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335
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Pionnier E, Nicklaus S, Chabanet C, Mioche L, Taylor A, Le Quéré J, Salles C. Flavor perception of a model cheese: relationships with oral and physico-chemical parameters. Food Qual Prefer 2004. [DOI: 10.1016/j.foodqual.2004.04.011] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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336
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Current awareness in flavour and fragrance. FLAVOUR FRAG J 2003. [DOI: 10.1002/ffj.1210] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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337
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