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Li J, Zhong F, Spence C, Xia Y. Synergistic effect of combining umami substances enhances perceived saltiness. Food Res Int 2024; 189:114516. [PMID: 38876587 DOI: 10.1016/j.foodres.2024.114516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 04/29/2024] [Accepted: 05/07/2024] [Indexed: 06/16/2024]
Abstract
Umami substances have the potential to enhance the perception of saltiness and thus reduce sodium intake. Two sensory evaluation experiments were conducted, involving participants tasting salt solutions, and solutions with added umami substances at equal sodium concentrations. Umami substances included sodium glutamate (MSG), disodium inosinate (IMP), and the combination of them which has a synergistic effect and is a closer match to commonly-consumed foods. In Experiment 1, using the two-alternative forced-choice (2-AFC) method by 330 consumers, paired comparisons were conducted at three different sodium concentrations. The combination of MSG and IMP enhanced the perception of saltiness (p < .001 in the difference test), whereas presenting either umami substance in isolation failed to do so (p > .05 in the similarity test). Significant order effects occurred in paired comparisons. In Experiment 2, a two-sip time-intensity (TI) analysis with trained panellists verified these results and found that tasting MSG and IMP either simultaneously or successively enhanced saltiness perception at equal sodium concentrations. These findings indicate that the synergistic effect of umami substances may be the cause of saltiness enhancement, and represents a potential strategy for sodium reduction while satisfying the consumer demand for saltiness perception. Considering the application in food processing and in food pairing, umami substances can potentially be used to help to reduce salt intake in food consumption.
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Affiliation(s)
- Jingyang Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China
| | - Charles Spence
- Crossmodal Research Laboratory, University of Oxford, Oxford, UK
| | - Yixun Xia
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Science Center for Future Foods, Jiangnan University, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; International Joint Laboratory for Food Safety, Jiangnan University, Wuxi 214122, China; Jiaxing Institute of Future Food, Jiaxing 314015, China.
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2
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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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3
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Stocke S, Samuelsen CL. Multisensory Integration Underlies the Distinct Representation of Odor-Taste Mixtures in the Gustatory Cortex of Behaving Rats. J Neurosci 2024; 44:e0071242024. [PMID: 38548337 PMCID: PMC11097261 DOI: 10.1523/jneurosci.0071-24.2024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2024] [Revised: 02/21/2024] [Accepted: 03/14/2024] [Indexed: 05/15/2024] Open
Abstract
The perception of food relies on the integration of olfactory and gustatory signals originating from the mouth. This multisensory process generates robust associations between odors and tastes, significantly influencing the perceptual judgment of flavors. However, the specific neural substrates underlying this integrative process remain unclear. Previous electrophysiological studies identified the gustatory cortex as a site of convergent olfactory and gustatory signals, but whether neurons represent multimodal odor-taste mixtures as distinct from their unimodal odor and taste components is unknown. To investigate this, we recorded single-unit activity in the gustatory cortex of behaving female rats during the intraoral delivery of individual odors, individual tastes, and odor-taste mixtures. Our results demonstrate that chemoselective neurons in the gustatory cortex are broadly responsive to intraoral chemosensory stimuli, exhibiting time-varying multiphasic changes in activity. In a subset of these chemoselective neurons, odor-taste mixtures elicit nonlinear cross-modal responses that distinguish them from their olfactory and gustatory components. These findings provide novel insights into multimodal chemosensory processing by the gustatory cortex, highlighting the distinct representation of unimodal and multimodal intraoral chemosensory signals. Overall, our findings suggest that olfactory and gustatory signals interact nonlinearly in the gustatory cortex to enhance the identity coding of both unimodal and multimodal chemosensory stimuli.
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Affiliation(s)
- Sanaya Stocke
- Departments of Biology, University of Louisville, Louisville, Kentucky 40292
| | - Chad L Samuelsen
- Anatomical Sciences and Neurobiology, University of Louisville, Louisville, Kentucky 40292
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4
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Hua A, Dong TV, Maier JX. The effect of multisensory context and experience on flavor preference decisions in rats. Physiol Behav 2024; 276:114480. [PMID: 38307360 PMCID: PMC10922607 DOI: 10.1016/j.physbeh.2024.114480] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 01/30/2024] [Accepted: 01/30/2024] [Indexed: 02/04/2024]
Abstract
Flavor is perceived through multiple senses, including gustation and olfaction. Previous studies have shown that different sensory qualities that make up flavor are integrated to inform perceptual judgements. Psychophysical work in humans further suggests a prominent role for congruency (i.e., the learnt correspondence between taste and odor components of flavor through eating experience) in shaping multisensory interactions underlying perceptual judgments of flavor. However, eating experience cannot be controlled in humans, and depending on the type of judgement, these studies yielded mixed findings. Here, we used rats to test how experimentally-controlled experience with specific flavor mixtures (OdorA+TasteA and OdorB +TasteB) from weaning to adulthood affects subsequent flavor preference judgements in a series of two-bottle preference tests. In unisensory conditions, animals made odor or taste preference decisions (i.e., OdorA versus OdorB and TasteA versus TasteB, respectively). In multisensory conditions, animals made identical decisions, but the addition of the other modality rendered one solution congruent; the other one incongruent (e.g., OdorA+TasteA versus OdorB+TasteA). The results show that animals effectively learned congruency associations between the taste and smell components of experienced flavor mixtures. Comparing unisensory and multisensory conditions revealed no systematic effect of congruency on the magnitude of flavor preference, but preferences were less variable in multisensory compared to unisensory conditions. Results from a second group of naïve animals further demonstrate that increased reliability of preference judgements in multisensory conditions was independent of experience.
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Affiliation(s)
- Alex Hua
- Department of Neurobiology & Anatomy, Wake Forest School of Medicine, Winston-Salem, NC, USA
| | - Timothy V Dong
- Department of Neurobiology & Anatomy, Wake Forest School of Medicine, Winston-Salem, NC, USA
| | - Joost X Maier
- Department of Neurobiology & Anatomy, Wake Forest School of Medicine, Winston-Salem, NC, USA.
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Zhang D, Lao F, Pan X, Li J, Yuan L, Li M, Cai Y, Wu J. Enhancement effect of odor and multi-sensory superposition on sweetness. Compr Rev Food Sci Food Saf 2023; 22:4871-4889. [PMID: 37755237 DOI: 10.1111/1541-4337.13245] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 08/26/2023] [Accepted: 09/04/2023] [Indexed: 09/28/2023]
Abstract
The impact of sugary foods on public health has contributed to the development of low-sugar and sugar-substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor-induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor-sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor-induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor-induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.
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Affiliation(s)
- Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Xin Pan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jing Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Lin Yuan
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Meilun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Yanpei Cai
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
- Beijing Key Laboratory for Food Non-thermal Processing, Beijing, China
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Faridi Esfanjani A, Mohebbi M. Enhancing saltiness perception by chemosensory interaction: an fMRI study. Sci Rep 2023; 13:11128. [PMID: 37429921 DOI: 10.1038/s41598-023-38137-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 07/04/2023] [Indexed: 07/12/2023] Open
Abstract
Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products, such as low salt food. In this study, a sensory experiment was conducted to investigate the capability of cheddar cheese odor, monosodium glutamate (MSG), and their interactions to enhance saltiness perception and preference of NaCl solutions. The activated brain areas in response to odor-taste-taste interactions were then investigated using an fMRI study. The results of the sensory tests showed that saltiness and preference of NaCl solutions were enhanced in the presence of MSG + cheddar cheese odor. According to the fMRI study, the stimulus with a higher salty rate activated the rolandic operculum, and the stimulus with a higher preference activated the rectus, medial orbitofrontal cortex, and substantia nigra. Moreover, the activation of multiple regions, such as the orbitofrontal cortex (OFC), anterior cingulate cortex (ACC), temporal pole, and amygdala was observed in response to (cheddar cheese odor + MSG + NaCl) minus (odorless air + NaCl).
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Affiliation(s)
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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Oka N, Iwai K, Sakai H. The neural substrates responsible for food odor processing: an activation likelihood estimation meta-analysis. Front Neurosci 2023; 17:1191617. [PMID: 37424999 PMCID: PMC10326844 DOI: 10.3389/fnins.2023.1191617] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2023] [Accepted: 06/07/2023] [Indexed: 07/11/2023] Open
Abstract
In many species including humans, food odors appear to play a distinct role when compared with other odors. Despite their functional distinction, the neural substrates responsible for food odor processing remain unclear in humans. This study aimed to identify brain regions involved in food odor processing using activation likelihood estimation (ALE) meta-analysis. We selected olfactory neuroimaging studies conducted with sufficient methodological validity using pleasant odors. We then divided the studies into food and non-food odor conditions. Finally, we performed an ALE meta-analysis for each category and compared the ALE maps of the two categories to identify the neural substrates responsible for food odor processing after minimizing the confounding factor of odor pleasantness. The resultant ALE maps revealed that early olfactory areas are more extensively activated by food than non-food odors. Subsequent contrast analysis identified a cluster in the left putamen as the most likely neural substrate underlying food odor processing. In conclusion, food odor processing is characterized by the functional network involved in olfactory sensorimotor transformation for approaching behaviors to edible odors, such as active sniffing.
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Santoyo-Zedillo M, Andriot I, Lucchi G, Pacheco-Lopez G, Escalona-Buendía H, Thomas-Danguin T, Sinding C. Dedicated odor-taste stimulation design for fMRI flavor studies. J Neurosci Methods 2023; 393:109881. [PMID: 37172913 DOI: 10.1016/j.jneumeth.2023.109881] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/05/2023] [Accepted: 05/09/2023] [Indexed: 05/15/2023]
Abstract
BACKGROUND Flavor is a mental representation that results from the brain's integration of at least odor and taste, and fMRI can highlight brain-related areas. However, delivering stimuli during fMRI can be challenging especially when administrating liquid stimuli in supine position. It remains unclear how and when odorants are released in the nose and how to improve odorant release. NEW METHOD We used a proton transfer reaction mass spectrometer (PTR-MS) to monitor the in vivo release of odorants via the retronasal pathway during retronasal odor-taste stimulation in a supine position. We tested techniques to improve odorant release, including avoiding or delaying swallowing and velum open training (VOT). RESULTS Odorant release was observed during retronasal stimulation, before swallowing, and in a supine position. VOT did not improve odorant release. Odorant release during stimulation had a latency more optimal for fitting with BOLD timing than after swallowing. COMPARISON WITH EXISTING METHOD(S) Previous in vivo measurements of odorant release under fMRI-like conditions showed that odorant release occurred only after swallowing. On the contrary, a second study found that aroma release could occur before swallowing, but participants were sitting. CONCLUSION Our method shows optimal odorant release during the stimulation phase, meeting the criteria for high-quality brain imaging of flavor processing without swallowing-related motion artifacts. These findings provide an important advancement in understanding the mechanisms underlying flavor processing in the brain.
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Affiliation(s)
- Marianela Santoyo-Zedillo
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; Doctorado en Ciencias Biológicas y de la Salud - Universidad Autónoma Metropolitana (UAM); Health Sciences Department Metropolitan Autonomous University (UAM), Campus Lerma, Mexico
| | - Isabelle Andriot
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; ChemoSens, CNRS, INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - Géraldine Lucchi
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France; ChemoSens, CNRS, INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - Gustavo Pacheco-Lopez
- Health Sciences Department Metropolitan Autonomous University (UAM), Campus Lerma, Mexico
| | - Héctor Escalona-Buendía
- Biotechnology Department Metropolitan Autonomous University (UAM), Campus Iztapalapa, Mexico
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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Adhikari K. Application of selected neuroscientific methods in consumer sensory analysis: A review. J Food Sci 2023; 88:53-64. [PMID: 36915966 DOI: 10.1111/1750-3841.16526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2022] [Revised: 02/19/2023] [Accepted: 02/21/2023] [Indexed: 03/15/2023]
Abstract
Neuromarketing or consumer neuroscience is a relatively new market research subdiscipline that has gained popularity among consumer behavior scientists in the past two decades or so. It combines neurobiology with behavioral psychology to understand consumer behavior, more specifically about their decisions related to choices/preferences and purchase. The purpose of this review is to explore the potential of using neuroscientific methods for consumer sensory science research. By no means, this is an exhaustive review hindered by the fact that there are countless articles on neuromarketing and consumer neuroscience in the literature. The author has tried to show the applicability of neuroscientific methods in consumer sensory sciences, specifically electroencephalography and eye tracking, which could potentially "complement" the sensory methodologies to gain better consumer insight. Both these techniques are relatively inexpensive, portable, and minimally invasive techniques that are already being used by some sensory scientists. They could be incorporated with ease in the research portfolio of consumer sensory researchers who would like to use them to study consumer affect. It is recommended that the researchers use proper experimental design that takes into consideration the confounding variables as much as possible. The two methods mentioned before have been proven to be relatively reliable and repeatable. Lastly, these methods would also require ethical oversight because of the involvement of human subjects.
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Affiliation(s)
- Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, Georgia, USA
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Lorén N, Niimi J, Höglund E, Albin R, Rytter E, Bjerre K, Nielsen T. Sodium reduction in foods: Challenges and strategies for technical solutions. J Food Sci 2023; 88:885-900. [PMID: 36658676 DOI: 10.1111/1750-3841.16433] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2022] [Revised: 11/02/2022] [Accepted: 12/06/2022] [Indexed: 01/21/2023]
Abstract
In many parts of the world, sodium consumption is higher than recommended levels, representing one of the most important food-related health challenges and leading to considerable economical costs for society. Therefore, there is a need to find technical solutions for sodium reduction that can be implemented by food producers and within food services. The aims of this review are to discuss the barriers related to sodium reduction and to highlight a variety of technical solutions. The barriers relate to consumer perception, microbiology, processing, and physicochemistry. Existing technical solutions include inhomogeneous salt distribution, coated salt particles, changing particle sizes and forms, surface coating, multisensory combinations, sodium replacements, double emulsions, adapted serum release by microstructure design, and adapted brittleness by microstructure design. These solutions, their implementation and the associated challenges, and applicable product categories are described. Some of these solutions are ready for use or are in their early development stages. Many solutions are promising, but in most cases, some form of adaptation or optimization is needed before application in specific products, and care must always be taken to ensure food safety. For instance, further research and innovation are required in the dynamic evolution of saltiness perception, consumer acceptance, the binding and migration of sodium, juiciness, microbiological safety, and the timing of salt addition during processing. Once implemented, these solutions will undoubtedly support food producers and food services in reducing sodium content and extend the application of the solutions to different foods.
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Affiliation(s)
- Niklas Lorén
- RISE Agriculture and Food, Göteborg, Sweden.,Department of Physics, Chalmers University of Technology, Göteborg, Sweden
| | - Jun Niimi
- RISE Material and Surface Design, Göteborg, Sweden
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Faridi Esfanjnai A, Mohebbi M. A signal detection reminder methodology to evaluate effects of odor-taste-taste interactions to enhance the perceived saltiness. Food Res Int 2023; 165:112464. [PMID: 36869478 DOI: 10.1016/j.foodres.2023.112464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 12/30/2022] [Accepted: 01/03/2023] [Indexed: 01/07/2023]
Abstract
Currently, numerous attempts are made to increase the perceived saltiness of food without adding more NaCl. In the present study, a method based on a reminder design and signal detection theory was used to evaluate the effects of cheddar cheese odor, meat odor, and monosodium glutamate (MSG) on the perceived saltiness and preference of three intensities of NaCl through the d' and R-Index. A solution of 2 g/L NaCl combined with odorless air was the blind reference product, which was also tested as one of the test products. The reference sample was compared to the target samples. A total of twelve right-handed subjects (19-40 years; body mass index BMI 21-32; 7 females and 5 males) performed sensory difference tasks across six days. Cheddar cheese odor was more effective in increasing the perceived saltiness and preference of NaCl solutions than meat odor. When MSG was added to the NaCl solutions, the perceived saltiness and preference were increased. Overall, the signal detection reminder method could provide a comprehensive psychophysical framework to measure saltiness perception and preference of odor-taste-taste interactions using d' (a distance measure) and R-index (an area measure).
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Affiliation(s)
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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Weidner F, Maier JE, Broll W. Eating, Smelling, and Seeing: Investigating Multisensory Integration and (In)congruent Stimuli while Eating in VR. IEEE TRANSACTIONS ON VISUALIZATION AND COMPUTER GRAPHICS 2023; PP:2423-2433. [PMID: 37027726 DOI: 10.1109/tvcg.2023.3247099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/19/2023]
Abstract
Integrating taste in AR/VR applications has various promising use cases - from social eating to the treatment of disorders. Despite many successful AR/VR applications that alter the taste of beverages and food, the relationship between olfaction, gustation, and vision during the process of multisensory integration (MSI) has not been fully explored yet. Thus, we present the results of a study in which participants were confronted with congruent and incongruent visual and olfactory stimuli while eating a tasteless food product in VR. We were interested (1) if participants integrate bi-modal congruent stimuli and (2) if vision guides MSI during congruent/incongruent conditions. Our results contain three main findings: First, and surprisingly, participants were not always able to detect congruent visual-olfactory stimuli when eating a portion of tasteless food. Second, when confronted with tri-modal incongruent cues, a majority of participants did not rely on any of the presented cues when forced to identify what they eat; this includes vision which has previously been shown to dominate MSI. Third, although research has shown that basic taste qualities like sweetness, saltiness, or sourness can be influenced by congruent cues, doing so with more complex flavors (e.g., zucchini or carrot) proved to be harder to achieve. We discuss our results in the context of multimodal integration, and within the domain of multisensory AR/VR. Our results are a necessary building block for future human-food interaction in XR that relies on smell, taste, and vision and are foundational for applied applications such as affective AR/VR.
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13
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Gotow N, Kobayakawa T. Olfactory-gustatory simultaneity judgments: A preliminary study on the congruency-dependent temporal window of multisensory binding. Brain Behav 2023; 13:e2821. [PMID: 36448307 PMCID: PMC9847607 DOI: 10.1002/brb3.2821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 09/27/2022] [Accepted: 11/01/2022] [Indexed: 12/05/2022] Open
Abstract
BACKGROUND A greater congruency of audio and video expands the temporal binding window (TBW). A similar phenomenon may occur with a combination of odor and taste, which are the main components of flavor. OBJECTIVE TBW is defined as the temporal resolution of synchrony perception. The larger the TBW, the lower the resolution. We hypothesized that the more congruent the odor and taste, the lower the temporal resolution of synchrony perception. METHODS To examine this hypothesis, 10 female participants performed simultaneity judgment (SJ) tasks under congruent (soy sauce odor with saline) and incongruent (cherry tree leaf odor with saline) conditions and evaluated the congruency with saltiness for the two odors. In the SJ tasks, participants reported whether odor and taste were presented simultaneously or successively. We assumed a Gaussian distribution for the temporal distributions of the simultaneous response rates and calculated the approximations. In addition, we computed the half width at half height (HWHH) as an index of TBW based on the coefficient of approximation for the temporal distribution of the simultaneous response rates. RESULTS HWHH was significantly larger under congruent condition than under incongruent condition. In addition, congruency with saltiness had a significant moderate positive correlation with HWHH. CONCLUSION The larger the HWHH, the lower the temporal resolution of synchrony perception, supporting the hypothesis. This study suggests that the width of TBW depends on the cross-modal congruency similar to the case for audio-visual SJs. However, methodological improvements, including a larger sample size and gender-independent recruitment of participants, are essential to enhance the reliability of the findings because some of the results did not provide sufficient ESs or power.
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Affiliation(s)
- Naomi Gotow
- Human Informatics and Interaction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Ibaraki, Japan
| | - Tatsu Kobayakawa
- Human Informatics and Interaction Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Ibaraki, Japan
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14
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Aveline C, Leroy C, Brindisi MC, Chambaron S, Thomas-Danguin T, Sinding C. Influence of obesity on saltiness and sweetness intensity enhancement by odors. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104685] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Spence C. Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption. Foods 2022; 11:foods11193092. [PMID: 36230166 PMCID: PMC9563062 DOI: 10.3390/foods11193092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/01/2022] [Indexed: 11/26/2022] Open
Abstract
This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health outcomes. This review summarises the evidence relating to the various approaches that have been put forward to date to help reduce salt consumption over the years, while also highlighting a number of important questions that remains for future research. Solutions to reducing salt consumption include everything from the gradual reduction in salt in foods through to the reduction in the number/size of holes in saltshakers (what one might consider a behavioural nudge). Physico-chemical solutions have included salt replacers, such as monosodium glutamate (MSG) through to the asymmetric distribution of salt in processed (e.g., layered) foods. A wide range of sensory approaches to modulating expected and perceived saltiness have also been suggested, including the use of salty aromas, as well as suggesting the use of colour cues, sonic seasoning, and even textural primes. It is currently unclear whether different salty aromas can be combined to increase odour-induced taste enhancement (OITE) effectiveness. In the years ahead, it will be interesting to assess how long such solutions remain effective, as well as whether different solutions can be combined to help reduce salt consumption without having to compromise on taste/flavour
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK
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16
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Hu Y, Zhang L, Badar IH, Liu Q, Liu H, Chen Q, Kong B. Insights into the flavor perception and enhancement of sodium-reduced fermented foods: A review. Crit Rev Food Sci Nutr 2022; 64:2248-2262. [PMID: 36095069 DOI: 10.1080/10408398.2022.2121909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium fermented foods has increased, as consumers have become more health-conscious. However, reducing sodium content in fermented foods may negatively affect flavor perception, which is a critical quality attribute of fermented foods for both the food industry and consumers. This review summarizes the role of salt in the human body and foods and its role in the flavor perception of fermented foods. Current sodium reduction strategies used in the food industry mainly include the direct stealth reduction of NaCl, substituting NaCl with other chloride salts, and structure modification of NaCl. The odor-induced saltiness enhancement, application of starter cultures, flavor enhancers, and non-thermal processing technology are potential strategies for flavor compensation of sodium-reduced fermented foods. However, reducing sodium in fermented food is challenging due to its specific role in flavor perception (e.g., promoting saltiness and volatile compound release from food matrices, inhibiting bitterness, and changing microflora structure). Therefore, multiple challenges must be addressed in order to improve the flavor of low-sodium fermented foods. Future studies should thus focus on the combination of several strategies to compensate for the deficiencies in flavor resulting from sodium reduction.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Iftikhar Hussain Badar
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Haotian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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17
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Shen D, Song H, Zou T, Raza A, Li P, Li K, Xiong J. Reduction of sodium chloride: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3931-3939. [PMID: 35266156 DOI: 10.1002/jsfa.11859] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2021] [Revised: 11/08/2021] [Accepted: 03/09/2022] [Indexed: 06/14/2023]
Abstract
Sodium chloride (NaCl) is an enjoyable condiment. However, evidence is accumulating to indicate that an excessive intake of Na+ in food may lead to an increased risk of cardiovascular and cerebrovascular diseases. Previous systematic reviews have focused on replacing NaCl with other metal salts (e.g. KCl). However, new salty flavor enhancers (yeast extract, taste peptides, and odor compounds) have yet to be reviewed. This systematic review evaluates the methods for, and feasibility, of NaCl reduction. It defines NaCl reduction and considers the methods used for this purpose, especially the use of flavor enhancers (yeast extract, taste peptides, and odor compounds). © 2022 Society of Chemical Industry.
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Affiliation(s)
- Dongyu Shen
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Huanlu Song
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Tingting Zou
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Ali Raza
- Beijing Research Center for Food Additive Engineering Technology, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, Beijing, China
| | - Pei Li
- Angel Yeast Co. Ltd., Yichang, China
| | - Ku Li
- Angel Yeast Co. Ltd., Yichang, China
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18
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Sinding C, Aveline C, Brindisi MC, Thomas-Danguin T. Flaveur et obésité. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2022. [DOI: 10.1016/j.cnd.2022.02.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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19
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Ai Y, Han P. Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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21
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Archer NS, Cochet-Broch M, Mihnea M, Garrido-Bañuelos G, Lopez-Sanchez P, Lundin L, Frank D. Sodium Reduction in Bouillon: Targeting a Food Staple to Reduce Hypertension in Sub-saharan Africa. Front Nutr 2022; 9:746018. [PMID: 35187028 PMCID: PMC8847432 DOI: 10.3389/fnut.2022.746018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2021] [Accepted: 01/10/2022] [Indexed: 12/13/2022] Open
Abstract
Bouillon cubes are a staple ingredient used in Sub-saharan African countries providing flavor enhancement to savory foods. Bouillon has been identified as a vehicle for fortification to overcome micronutrient deficiencies in Sub-saharan Africa. However, bouillon has a high sodium content (and in addition with other foods) contributes to dietary sodium intake above recommended guidelines. High dietary sodium intake is a key risk factor for hypertension and cardiovascular disease (CVD). Africa has the highest rates of hypertension and CVD globally with nearly half the adult population above 25 years affected. This review presents current state of research on sodium reduction strategies in bouillon. The key challenge is to reduce sodium levels while maintaining optimal flavor at the lowest possible production cost to ensure bouillon continues to be affordable in Sub-saharan Africa. To produce lower sodium bouillon with acceptable flavor at low cost will likely involve multiple sodium reduction strategies; direct reduction in sodium, sodium replacement and saltiness boosting flavor technologies. Efforts to reduce the sodium content of bouillon in Sub-saharan Africa is a worthwhile strategy to: (i) lower the overall sodium consumption across the population, and (ii) deliver population-wide health benefits in a region with high rates of hypertension and CVD.
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Affiliation(s)
- Nicholas S. Archer
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
- *Correspondence: Nicholas S. Archer
| | - Maeva Cochet-Broch
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
| | - Mihaela Mihnea
- RISE Research Institutes of Sweden, Agriculture and Food, Gothenburg, Sweden
| | | | | | - Leif Lundin
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Melbourne, VIC, Australia
| | - Damian Frank
- Commonwealth Scientific and Industrial Research Organisation (CSIRO) Agriculture and Food, Sydney, NSW, Australia
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22
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Gotow N, Skrandies W, Kobayashi T, Kobayakawa T. Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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Iravani B, Peter MG, Arshamian A, Olsson MJ, Hummel T, Kitzler HH, Lundström JN. Acquired olfactory loss alters functional connectivity and morphology. Sci Rep 2021; 11:16422. [PMID: 34385571 PMCID: PMC8361122 DOI: 10.1038/s41598-021-95968-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2021] [Accepted: 08/02/2021] [Indexed: 11/10/2022] Open
Abstract
Removing function from a developed and functional sensory system is known to alter both cerebral morphology and functional connections. To date, a majority of studies assessing sensory-dependent plasticity have focused on effects from either early onset or long-term sensory loss and little is known how the recent sensory loss affects the human brain. With the aim of determining how recent sensory loss affects cerebral morphology and functional connectivity, we assessed differences between individuals with acquired olfactory loss (duration 7-36 months) and matched healthy controls in their grey matter volume, using multivariate pattern analyses, and functional connectivity, using dynamic connectivity analyses, within and from the olfactory cortex. Our results demonstrate that acquired olfactory loss is associated with altered grey matter volume in, among others, posterior piriform cortex, a core olfactory processing area, as well as the inferior frontal gyrus and angular gyrus. In addition, compared to controls, individuals with acquired anosmia displayed significantly stronger dynamic functional connectivity from the posterior piriform cortex to, among others, the angular gyrus, a known multisensory integration area. When assessing differences in dynamic functional connectivity from the angular gyrus, individuals with acquired anosmia had stronger connectivity from the angular gyrus to areas primary responsible for basic visual processing. These results demonstrate that recently acquired sensory loss is associated with both changed cerebral morphology within core olfactory areas and increase dynamic functional connectivity from olfactory cortex to cerebral areas processing multisensory integration.
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Affiliation(s)
- Behzad Iravani
- Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77, Stockholm, Sweden
| | - Moa G Peter
- Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77, Stockholm, Sweden
| | - Artin Arshamian
- Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77, Stockholm, Sweden
| | - Mats J Olsson
- Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77, Stockholm, Sweden
| | - Thomas Hummel
- Department of Otorhinolaryngology, Smell and Taste Clinic, TU Dresden, Dresden, Germany
| | - Hagen H Kitzler
- Institute of Diagnostic and Interventional Neuroradiology, TU Dresden, Dresden, Germany
| | - Johan N Lundström
- Division of Psychology, Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg 9, 171 77, Stockholm, Sweden. .,Monell Chemical Senses Center, Philadelphia, PA, USA. .,Department of Psychology, University of Pennsylvania, Philadelphia, PA, USA. .,Stockholm University Brain Imaging Centre, Stockholm University, Stockholm, Sweden.
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24
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Elliott VE, Maier JX. Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking. Chem Senses 2021; 45:27-35. [PMID: 31608358 PMCID: PMC6923168 DOI: 10.1093/chemse/bjz067] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste–smell mixture consumption is best explained by a linear average of component liking. The observed pattern of results was not dependent on prior experience with specific taste–smell combinations, and unique for multisensory as opposed to unisensory mixture consumption. The results are discussed with respect to existing models of flavor integration, and a maximum-likelihood integration model previously described for multisensory judgments in other systems.
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Affiliation(s)
- Victoria E Elliott
- Department of Neurobiology and Anatomy, Wake Forest School of Medicine, Medical Center Boulevard, Winston-Salem, NC, USA
| | - Joost X Maier
- Department of Neurobiology and Anatomy, Wake Forest School of Medicine, Medical Center Boulevard, Winston-Salem, NC, USA
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25
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Beekman TL, Huck L, Claure B, Seo HS. Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids. Food Res Int 2021; 140:109849. [PMID: 33648167 DOI: 10.1016/j.foodres.2020.109849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 08/18/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions. Brewed samples of medium roast ground coffee beans blend were cooled down and served at 5 °C in the five drinking conditions using different straw materials (plastic, paper, or stainless steel), sippy cup lid, or no lid. Seventy-five consumers rated attribute intensities and acceptances of iced coffee beverages in all five drinking conditions. The results showed that both the mean hedonic ratings of flavor, mouthfeel, or overall impression and the mean amount consumers were willing to pay (US$) for iced coffee beverages were greater in the sippy-cup lid condition than in the paper straw condition. After analyzing consumer comments of the drinking conditions, it was also found that the sippy-cup lid condition induced a more pleasant drinking experience than the paper straw condition. Notably, no significant differences between the plastic and alternative drinking conditions were observed in attribute intensity, acceptance, and monetary value perception of iced coffee beverages. In conclusion, this study shows that consumer experience and acceptability of iced coffee beverages can vary with drinking conditions. Therefore, the coffee industry and sensory professionals should consider not only sensory aspects of coffee, but also drinking conditions to improve consumer experience with coffee beverages.
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Affiliation(s)
- Thadeus L Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Lydia Huck
- Department of Biological and Agricultural Engineering, University of Arkansas, 4183 Bell Engineering Center, Fayetteville, AR 72701, USA
| | - Benjamin Claure
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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26
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Shirai N, Take Homma C, Kon C, Imura T, Wada Y. Japanese toddlers prefer the scent of soy sauce to that of honey with a sweet drink. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.104024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Maier JX, Elliott VE. Adaptive weighting of taste and odor cues during flavor choice. J Neurophysiol 2020; 124:1942-1947. [PMID: 33026958 DOI: 10.1152/jn.00506.2020] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
Colloquially referred to as "taste," flavor is in reality a thoroughly multisensory experience. Yet, a mechanistic understanding of the multisensory computations underlying flavor perception and food choice is lacking. Here, we used a multisensory flavor choice task in rats to test specific predictions of the statistically optimal integration framework, which has previously yielded much insight into cue integration in other multisensory systems. Our results confirm three key predictions of this framework in the unique context of flavor choice behavior, providing novel mechanistic insight into multisensory flavor processing.NEW & NOTEWORTHY The authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.
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Affiliation(s)
- Joost X Maier
- Department of Neurobiology and Anatomy, Wake Forest School of Medicine, Winston-Salem, North Carolina
| | - Victoria E Elliott
- Department of Neurobiology and Anatomy, Wake Forest School of Medicine, Winston-Salem, North Carolina
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28
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Sinding C, Thibault H, Hummel T, Thomas-Danguin T. Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception. Neuroscience 2020; 452:126-137. [PMID: 33197506 DOI: 10.1016/j.neuroscience.2020.10.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/13/2020] [Accepted: 10/26/2020] [Indexed: 10/23/2022]
Abstract
Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a "usual" salt concentration (PPS2), ii) with "reduced" salt (PPS1: -50%), and iii) with reduced salt and a "beef stock" odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor-taste interactions with potential top-down effects on primary sensory regions.
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Affiliation(s)
- Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Henri Thibault
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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29
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McQueen KA, Fredericksen KE, Samuelsen CL. Experience Informs Consummatory Choices for Congruent and Incongruent Odor-Taste Mixtures in Rats. Chem Senses 2020; 45:371-382. [PMID: 32239150 DOI: 10.1093/chemse/bjaa025] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Experience is an essential factor informing food choice. Eating food generates enduring odor-taste associations that link an odor with a taste's quality and hedonic value (pleasantness/unpleasantness) and creates the perception of a congruent odor-taste combination. Previous human psychophysical experiments demonstrate that experience with odor-taste mixtures shapes perceptual judgments related to the intensity, familiarity, and pleasantness of chemosensory stimuli. However, how these perceptual judgments inform consummatory choice is less clear. Using rats as a model system and a 2-bottle brief-access task, we investigated how experience with palatable and unpalatable odor-taste mixtures influences consummatory choice related to odor-taste congruence and stimulus familiarity. We found that the association between an odor and a taste, not the odor's identity or its congruence with a taste, informs consummatory choice for odor-taste mixtures. Furthermore, we showed that the association between an odor and a taste, not odor neophobia, informs consummatory choice for odors dissolved in water. Our results provide further evidence that the association between an odor and a taste, after odor-taste mixture experience, is a fundamental feature guiding consummatory choice.
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Affiliation(s)
- Kelsey A McQueen
- Department of Anatomical Sciences and Neurobiology, University of Louisville, Louisville, KY, USA
| | - Kelly E Fredericksen
- Department of Anatomical Sciences and Neurobiology, University of Louisville, Louisville, KY, USA
| | - Chad L Samuelsen
- Department of Anatomical Sciences and Neurobiology, University of Louisville, Louisville, KY, USA
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30
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Chen Y, Huang AX, Faber I, Makransky G, Perez-Cueto FJA. Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR. Foods 2020; 9:foods9040465. [PMID: 32283682 PMCID: PMC7230737 DOI: 10.3390/foods9040465] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2020] [Revised: 03/27/2020] [Accepted: 03/31/2020] [Indexed: 01/05/2023] Open
Abstract
This study was designed to assess whether the combined effect of taste-congruent and incongruent extrinsic visual cues presented in virtual reality (VR) influences the perception of sweetness and product liking. Three VR environments (sweet-congruent, sweet-incongruent, and neutral) were created based on the evidence in existing literature. Participants tasted the same beverage in three VR environments and evaluated the environment and beverage liking, as well as perceived taste intensity (sweetness, sourness, and bitterness), congruency, comfort, and environment vividness. Frontal EEG alpha asymmetry (FAA) was also recorded as a complementary physiological measurement of overall liking. The results showed that the perceived sweetness of the beverage was significantly elevated in a sweet-congruent environment versus the other environments. Visual-taste congruency did not seem to have an effect on beverage liking and overall liking, whereas an increase in environment liking was found in the incongruent environment versus the other environments. These findings confirmed the significant influence of taste-specific visual cues on flavour perception, while the successful use of VR in the study provided insight into future applications of taste-specific VR environment in the modulation of flavour perception and sugar reduction.
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Affiliation(s)
- Yang Chen
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Arya Xinran Huang
- School of Design, Royal College of Art, Kensington Gore, London SW7 2EU, UK;
| | - Ilona Faber
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
| | - Guido Makransky
- Department of Psychology, University of Copenhagen, Oester Farimagsgade 2A, 1353 Copenhagen K, Denmark;
| | - Federico J. A. Perez-Cueto
- Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Federiksberg C, Denmark; (Y.C.); (I.F.)
- Correspondence: ; Tel.: +45-607-433-90
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31
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Sensitivity to sweetness correlates to elevated reward brain responses to sweet and high-fat food odors in young healthy volunteers. Neuroimage 2020; 208:116413. [DOI: 10.1016/j.neuroimage.2019.116413] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2019] [Revised: 11/18/2019] [Accepted: 11/27/2019] [Indexed: 12/25/2022] Open
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32
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Lopez J, Kerley T, Jenkinson L, Luckett CR, Munafo JP. Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:11444-11453. [PMID: 31592644 DOI: 10.1021/acs.jafc.9b04153] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Innovative approaches to develop flavors with high sensory appeal are critical in encouraging increased consumer preference and adoption of low sodium foods. Gas chromatography-olfactometry, coupled with stable isotope dilution assays and sensory experiments, led to the identification of the odorants responsible for an enhancement in saltiness perception of chicken broth prepared with thermally treated enzymatically hydrolyzed mushroom protein and cysteine, then reacted under kitchen-like cooking conditions. Comparative aroma extract dilution analysis revealed 36 odorants with flavor dilution factors between a range of 1 and 256. Sixteen odorants were quantitated and odor activity values (OAVs) calculated. Important odorants included 2-furfurylthiol (coffee, OAV 610), 1-(2-furyl)ethanethiol (meaty, OAV 78), 3-sulfanylpentan-2-one (catty, OAV 42), sotolon (maple, OAV 20), indole (animal, OAV 8), 2-methyl-3-(methyldithio)furan (meaty, OAV 3), and p-cresol (barnyard, OAV 1). An odor simulation model was evaluated in two consumer sensory studies. These studies confirmed that the addition of the aroma model increased the perceived saltiness of low sodium chicken broth (p < 0.05).
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Affiliation(s)
- Jordan Lopez
- Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States
| | - Trent Kerley
- Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States
| | - Lindsay Jenkinson
- Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States
| | - Curtis R Luckett
- Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States
| | - John P Munafo
- Department of Food Science , University of Tennessee , Knoxville , Tennessee 37996 , United States
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33
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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34
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Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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35
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Pramudya RC, Lee J, Chapko MJ, Lee K, Lee S, Lee J, Tokar T, Seo H. Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits. J SENS STUD 2019. [DOI: 10.1111/joss.12496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | - Jihyun Lee
- Department of Food Science and TechnologyChung‐Ang University Anseong Republic of Korea
| | - Matthew J. Chapko
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
| | - KwangRag Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - Sunghee Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - JunYoung Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - Tonya Tokar
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
| | - Han‐Seok Seo
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
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36
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Zhu Z, Li Q, Li Q, Sun F, Yan G, Lang H. Enhancement of orbitofrontal and insular cortices responses to spicy perception increases high salt sensation: An event-related potentials study. HEART AND MIND 2019. [DOI: 10.4103/hm.hm_48_19] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022] Open
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37
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology; University of Oxford; Oxford United Kingdom
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38
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Abdel-Moemin AR, Regenstein JM, Abdel-Rahman MK. New Food Products for Sensory-Compromised Situations. Compr Rev Food Sci Food Saf 2018; 17:1625-1639. [DOI: 10.1111/1541-4337.12399] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/19/2023]
Affiliation(s)
- Aly R. Abdel-Moemin
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
| | | | - Manal K. Abdel-Rahman
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
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39
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Gotow N, Kobayakawa T. Trial measurement of brain activity underlying olfactory-gustatory synchrony perception using event-related potentials from five female participants. J Neurosci Res 2018; 97:253-266. [PMID: 30125987 DOI: 10.1002/jnr.24310] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 06/15/2018] [Accepted: 07/03/2018] [Indexed: 11/10/2022]
Abstract
Temporal synchrony between odor and taste plays an important role in flavor perception. When we investigate temporal synchrony between odor and taste, it is necessary to pay attention not only to physical simultaneity of the presentation of olfactory and gustatory stimuli, but also to the perceptual simultaneity between the two stimuli. In this study, we examined short-latency brain activity underlying synchrony perception for olfactory-gustatory combinations. While five female participants performed a simultaneity judgment (SJ) task using soy sauce odor and salt solution, single-channel event-related potentials (ERPs) were recorded at the position of Cz. In each trial, the participant was asked whether olfactory and gustatory stimuli were perceived simultaneously or successively. Based on the judgment responses acquired from participants (i.e., simultaneous or successive), ERP data were classified into two datasets. The means of ERPs from each participant were calculated for each type of judgment response, considering the onset of olfactory or gustatory stimuli (OERPs or GERPs, respectively) as the starting point. The latencies of the P1 component of GERPs were very similar between simultaneous and successive judgment responses, whereas the P1 amplitudes differed significantly. These results indicated that neural activity affecting SJ for an olfactory-gustatory combination is generated during a period of about 130 ms from the onset of gustatory stimulus. Thus, olfactory and gustatory information processing related to flavor perception (more specially, synchrony perception between odor and taste) might be initiated at a relatively early stage of the central pathway.
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Affiliation(s)
- Naomi Gotow
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Japan
| | - Tatsu Kobayakawa
- Human Informatics Research Institute, National Institute of Advanced Industrial Science and Technology (AIST), Tsukuba, Japan
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40
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Han P, Mohebbi M, Unrath M, Hummel C, Hummel T. Different Neural Processing of Umami and Salty Taste Determined by Umami Identification Ability Independent of Repeated Umami Exposure. Neuroscience 2018; 383:74-83. [DOI: 10.1016/j.neuroscience.2018.05.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2018] [Revised: 05/02/2018] [Accepted: 05/03/2018] [Indexed: 10/16/2022]
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41
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Onuma T, Maruyama H, Sakai N. Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study. Chem Senses 2018; 43:151-167. [PMID: 29304190 PMCID: PMC6018886 DOI: 10.1093/chemse/bjx084] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
Abstract
Previous studies have reported that the umami taste of monosodium l-glutamate (MSG) and salty-smelling odors (e.g., soy sauce, bacon, sardines) enhance the perception of saltiness. This study aimed to investigate the neural basis of the enhancement of saltiness in human participants using functional near-infrared spectroscopy (fNIRS). University students who had passed a taste panel test participated in this study. Sodium chloride solutions were presented with or without either 0.10% MSG or the odor of soy sauce. The participants were asked to drink a cup of the stimulus and to evaluate only saltiness intensity in Experiment 1, as well as other sensory qualities in Experiment 2, and temporal brain activity was measured using fNIRS. In Experiment 3, the participants were asked to evaluate saltiness intensity using the time-intensity (TI) method, and the response of the parotid salivary glands was measured using fNIRS. The fNIRS data showed that the added MSG and soy sauce enhanced the hemodynamic response in temporal brain regions, including the frontal operculum, but no effect on the hemodynamic salivary responses was detected. These results indicate that the perceived enhancement of saltiness occurs in the brain region that is involved in central gustatory processing. Furthermore, the results of the sensory evaluations suggest that enhancement of saltiness by the addition of MSG is mainly based on fusion of the salty-like property of MSG and saltiness of NaCl, whereas enhancement by the addition of soy sauce odor is mainly based on modulation of the temporal dynamics of saltiness perception.
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Affiliation(s)
- Takuya Onuma
- Department of Psychology, Graduate School of Arts and Letters, Tohoku University, Japan
- Division for Interdisciplinary Advanced Research and Education, Tohoku University, Japan
| | - Hiroaki Maruyama
- Department of Psychology, Graduate School of Arts and Letters, Tohoku University, Japan
| | - Nobuyuki Sakai
- Department of Psychology, Graduate School of Arts and Letters, Tohoku University, Japan
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42
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43
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Sukkwai S, Kijroongrojana K, Chonpracha P, Pujols KD, Alonso-Marenco JR, Ardoin R, Prinyawiwatkul W. Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13704] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Sineenath Sukkwai
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Kongkarn Kijroongrojana
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Pichayaphat Chonpracha
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Kairy Dharali Pujols
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - José R. Alonso-Marenco
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Ryan Ardoin
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
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44
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Similarities in smell and taste preferences in couples increase with relationship duration. Appetite 2018; 120:158-162. [PMID: 28866029 DOI: 10.1016/j.appet.2017.08.035] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2017] [Revised: 08/10/2017] [Accepted: 08/28/2017] [Indexed: 11/21/2022]
Abstract
Numerous studies point to partners' congruence in various domains and note an increase in their compatibility over time. However, none have explored a shift in chemosensory perception related to relationship duration. Here, we examined the relationship between the time heterosexual couples have spent together and the degree to which they share their gustatory and olfactory preferences. Additionally, we investigated whether these preferences are associated with relationship satisfaction. One-hundred couples aged from 18 to 68 years being together for a period between 3 and 540 months rated the pleasantness of a wide variety of olfactory and gustatory stimuli. We showed that both taste and smell preferences are more similar the longer couples have been in a relationship. We also observed a very interesting trend in terms of smell preferences, with relationship satisfaction being negatively related to congruence in smell preferences between partners. We discuss these results from the perspective of evolutionary psychology.
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45
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Yeung AWK, Goto TK, Leung WK. Basic taste processing recruits bilateral anteroventral and middle dorsal insulae: An activation likelihood estimation meta-analysis of fMRI studies. Brain Behav 2017; 7:e00655. [PMID: 28413706 PMCID: PMC5390838 DOI: 10.1002/brb3.655] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/24/2016] [Revised: 12/01/2016] [Accepted: 01/10/2017] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND AND PURPOSE Numerous task-based functional magnetic resonance imaging (fMRI) studies have reported the locations of basic taste representations in the human brain, but they usually employed a limited number of subjects (<20) with different methodologies and stimuli. Moreover, the reported brain regions were sometimes inconsistent. Thus, we aimed at performing a meta-analysis of the published data to identify locations consistently activated across studies, and performed a connectivity analysis to reveal how these taste processing regions connect with other brain regions. MATERIALS AND METHODS A meta-analysis was performed based on 34 experiments, with 238 total participants in 16 studies, to establish the activation likelihood estimation (ALE) of taste-mediated regional activation. Meta-analytic connectivity modeling (MACM) and data stored in BrainMap database were employed to reveal the functional connectivity of the regions identified by ALE with other brain regions, across all types of experiments that caused activation among healthy subjects. RESULTS ALE identified nine activated clusters in bilateral anteroventral and middle dorsal insulae, bilateral thalamus and caudate, bilateral pre-/postcentral gyrus, and right hippocampus. The concurrence between studies was moderate, with at best 38% of experiments contributed to the significant clusters activated by taste stimulation. Sweet taste was the predominant contributing taste. MACM revealed that at least 50% of the nine clusters coactivated with the middle cingulate cortex, medial frontal gyrus, inferior parietal lobule, and putamen. CONCLUSION Results suggested that fMRI studies have reported reproducible patterns of activations across studies. The basic taste stimulations resulted in activations in a mostly bilateral network. Moreover, they were connected with cognitive and emotional relevant brain regions.
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Affiliation(s)
- Andy Wai Kan Yeung
- Oral and Maxillofacial Radiology, Applied Oral Sciences Faculty of Dentistry The University of Hong Kong Hong Kong China
| | - Tazuko K Goto
- Oral and Maxillofacial Radiology, Applied Oral Sciences Faculty of Dentistry The University of Hong Kong Hong Kong China.,Department of Oral and Maxillofacial Radiology Tokyo Dental College Misakicho Chiyoda-ku Tokyo Japan
| | - Wai Keung Leung
- Periodontology, Faculty of Dentistry The University of Hong Kong Hong Kong China
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46
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Kim H, Lee J, Kim B. Development of an initial lexicon for and impact of forms (cube, liquid, powder) on chicken stock and comparison to consumer acceptance. J SENS STUD 2017. [DOI: 10.1111/joss.12251] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- Hyeri Kim
- Department of Food Science and Nutrition and Kimchi Research Institute; Pusan National University; Busan Korea
| | - Jeehyun Lee
- Department of Food Science and Nutrition and Kimchi Research Institute; Pusan National University; Busan Korea
| | - Bongyeon Kim
- Research and Development Department, MSBio Co, Ltd.; Busan Korea
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47
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Amsellem S, Ohla K. Perceived Odor-Taste Congruence Influences Intensity and Pleasantness Differently. Chem Senses 2016; 41:677-84. [PMID: 27384192 DOI: 10.1093/chemse/bjw078] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The role of congruence in cross-modal interactions has received little attention. In most experiments involving cross-modal pairs, congruence is conceived of as a binary process according to which cross-modal pairs are categorized as perceptually and/or semantically matching or mismatching. The present study investigated whether odor-taste congruence can be perceived gradually and whether congruence impacts other facets of subjective experience, that is, intensity, pleasantness, and familiarity. To address these questions, we presented food odorants (chicken, orange, and 3 mixtures of the 2) and tastants (savory-salty and sour-sweet) in pairs varying in congruence. Participants were to report the perceived congruence of the pairs along with intensity, pleasantness, and familiarity. We found that participants could perceive distinct congruence levels, thereby favoring a multilevel account of congruence perception. In addition, familiarity and pleasantness followed the same pattern as the congruence while intensity was highest for the most congruent and the most incongruent pairs whereas intensities of the intermediary-congruent pairs were reduced. Principal component analysis revealed that pleasantness and familiarity form one dimension of the phenomenological experience of odor-taste pairs that was orthogonal to intensity. The results bear implications for the understanding the behavioral underpinnings of perseverance of habitual food choices.
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Affiliation(s)
- Sherlley Amsellem
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Kathrin Ohla
- Psychophysiology of Food Perception, German Institute of Human Nutrition Potsdam-Rehbruecke (DIfE), Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
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48
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Isogai T, Wise PM. The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor. Chem Senses 2016; 41:557-66. [PMID: 27143280 DOI: 10.1093/chemse/bjw059] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The experiments had 2 main goals: 1) to add to the sparse literature on how retronasal aromas interact with bitter tastes, and 2) to determine whether modulation of taste intensity by aroma depends on temporal contiguity, as one might expect if flavor interactions depend on cross-modal binding (similar to object perception in other modalities). An olfactometer-gustometer allowed independent oral presentation of odorized air and liquid samples. First, using simultaneous presentation of odors and tastes (Experiments 1a-d) we found that a "sweet-smelling" aroma enhanced the rated sweetness of sucrose and decreased the rated bitterness of sucrose octaacetate (SOA), and that a "bitter-smelling" aroma enhanced the bitterness of SOA and decreased the sweetness of sucrose. Thus, with respect to effects on taste intensity, sweet and bitter aromas mimicked mixture-interactions between sweet and bitter tastes under current conditions. Next (Experiment 2), both odors were again paired with both tastes, with a parametric manipulation of odor onset. Odor presentation ranged from before taste delivery to after taste delivery. Enhancement of taste intensity was greatest with simultaneous onset, and greatly attenuated with offsets of 1s. These results are consistent with the idea that enhancement of taste by retronasal aroma depends on a temporal binding window like many other cross-modal interactions. The effects of temporal offsets on suppression of taste were inconclusive. These findings are discussed within the context of past work on odor-taste interactions.
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Affiliation(s)
- Tomoyuki Isogai
- Product Development Department, Megmilk Snow Brand Co., Ltd., 1-1-2 Minamidai, 350-1165 Kawagoe, Saitama, Japan and
| | - Paul M Wise
- Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA
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49
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Lee CL, Lee SM, Kim KO. Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor. J Food Sci 2015; 80:S2570-7. [DOI: 10.1111/1750-3841.13098] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2015] [Accepted: 09/02/2015] [Indexed: 11/28/2022]
Affiliation(s)
- Cho Long Lee
- Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Soh Min Lee
- Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
| | - Kwang-Ok Kim
- Dept. of Food Science and Engineering; Ewha Womans Univ; Seodaemun-gu Seoul 03760 Republic of Korea
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50
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Frasnelli J, Hummel C, Bojanowski V, Warr J, Gerber J, Hummel T. Food-Related Odors and the Reward Circuit: Functional MRI. CHEMOSENS PERCEPT 2015. [DOI: 10.1007/s12078-015-9193-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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