1
|
Pramudya RC, Choudhury D, Zou M, Seo HS. "Spicy Touch": Cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Food Res Int 2024; 194:114889. [PMID: 39232524 DOI: 10.1016/j.foodres.2024.114889] [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: 05/04/2024] [Revised: 08/06/2024] [Accepted: 08/08/2024] [Indexed: 09/06/2024]
Abstract
The influence of extrinsic hand-feel touch cues on consumer experiences in food and beverage consumption is well established. However, their impact on trigeminal perception, particularly the oral irritation caused by capsaicin or spicy foods, is less understood. This study aimed to determine the existence of cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. This study investigated whether these potential associations were driven by the sensory contributions of the hand-feel tactile materials (measured by instrumental physical parameters) or by affective responses (evaluated through hedonic scales and the self-reported emotion questionnaire, EsSense Profile®, by consumers). In our study, 96 participants tasted a capsaicin solution while engaging with nine hand-feel tactile materials, i.e., cardboard, linen, rattan, silicone, stainless steel, sandpaper (fine), sandpaper (rough), sponge, and towel. They subsequently rated their liking and emotional responses, perceived intensity of oral irritation, and the congruency between hand-feel tactile sensation and oral irritation. Instrumental measurements characterized the surface texture of the hand-feel tactile materials, which were correlated with the collected sensory data. The results revealed that unique cross-modal associations between hand-feel touch and capsaicin-induced oral irritation. Specifically, while sandpapers demonstrated high congruence with the sensation of oral irritation, stainless steel was found to be least congruent. These associations were influenced by both the common emotional responses ("active," "aggressive," "daring," "energetic," "guilty," and "worried") evoked by the hand-feel tactile materials and the capsaicin, as well as by participants' liking for the hand-feel tactile materials and the characteristics of the surface textures. This study provides empirical evidence of the cross-modality between hand-feel tactile sensations and capsaicin-induced oral irritation, opening new avenues for future research in this area.
Collapse
Affiliation(s)
- Ragita C Pramudya
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA
| | - Dipankar Choudhury
- Department of Mechanical Engineering, University of Arkansas, 863 W. Dickson Street, Fayetteville, AR 72701, USA; Center for Advanced Surface Engineering, University of Arkansas, Fayetteville, AR 72701, USA
| | - Min Zou
- Department of Mechanical Engineering, University of Arkansas, 863 W. Dickson Street, Fayetteville, AR 72701, USA; Center for Advanced Surface Engineering, University of Arkansas, Fayetteville, AR 72701, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, USA.
| |
Collapse
|
2
|
Barajas-Ramírez JA, Pardo-Nuñez J, Aguilar-Raymundo VG, Gutiérrez-Salomón AL. Influence of taste sensitivity on preference and sensory perception of mezcal. Food Res Int 2024; 181:114125. [PMID: 38448103 DOI: 10.1016/j.foodres.2024.114125] [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: 02/28/2023] [Revised: 10/30/2023] [Accepted: 02/09/2024] [Indexed: 03/08/2024]
Abstract
The perception of orosensory stimuli, which includes flavor, can vary between individuals. These individual variations in oral sensations can be due to genetic factors and it would appear that they can predict food liking and consumption. The most studied source of variation is related to bitter taste perception associated with 6-n-propylthiouracil (PROP) responsiveness. In this context, humans can be classified as non-tasters (NT), medium tasters (MT) and supertasters (ST). Evidence suggests that genetic variation in bitter taste perception contributes to differences in the level of irritation caused by alcohol perception in solutions. The aim of this investigation was to study the bitter taste sensitivity among a group of mezcal consumers and its relationship with sensory perception and preference through PROP taster status. The tests were carried out in the state of Oaxaca in Mexico. A total of 83 mezcal consumers were classified by their PROP taster status and were asked to provide sensory descriptors for five mezcal samples and rate them according to the level of liking. The three-solution test was used to classify the subjects as NT, MT, and ST, while a Multiple Factor Analysis (MFA) was used to visualize the sensory descriptors provided by these three groups. The proportion of MT subjects was 16%, while the proportion of NT and ST was 34 and 51%, respectively. The MT provided higher liking ratings for at least three mezcal samples. According to MFA, the mezcal samples were organized in a similar configuration along the two dimensions. However, NT mentioned a limited number of simple terms (strong flavor, tasteless, burning in the mouth) to describe the samples, whereas ST used a more complex vocabulary (astringent, smoky, scratchy aftertaste). These data suggest that the preference for mezcal samples was similar for non-taster and supertasters, but there are indications that the sensory perception of mezcal differs between groups.
Collapse
Affiliation(s)
- J A Barajas-Ramírez
- Universidad Politécnica de Pénjamo, Carr. Irapuato-La Piedad Km 44. El Derramadero, Pénjamo, Guanajuato CP. 36921, México
| | - J Pardo-Nuñez
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco., Av. Normalistas 800 Colinas de la Normal, Guadalajara, Jalisco CP. 44270, México
| | - V G Aguilar-Raymundo
- Universidad Politécnica de Pénjamo, Carr. Irapuato-La Piedad Km 44. El Derramadero, Pénjamo, Guanajuato CP. 36921, México
| | - A L Gutiérrez-Salomón
- CONAHCYT-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco., Av. Normalistas 800 Colinas de la Normal, Guadalajara, Jalisco CP. 44270, México.
| |
Collapse
|
3
|
JAEGER SR, CARDELLO AV, JIN D, RYAN GS, GIACALONE D. Consumer perception of plant-based yoghurt: Sensory drivers of liking and emotional, holistic and conceptual associations. Food Res Int 2023; 167:112666. [PMID: 37087252 DOI: 10.1016/j.foodres.2023.112666] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 01/24/2023] [Accepted: 03/05/2023] [Indexed: 03/13/2023]
Abstract
Plant-based (PB) yoghurts is a rapidly expanding food category with the potential to reduce many of the negative environmental impacts associated with the farming of dairy cattle and related greenhouse gas emissions. Within the context of growing consumer demand for PB products, this research aimed to identify the main drivers of consumer acceptance of PB yoghurts through data drawn from a consumer study of 113 adult New Zealand participants who tasted a representative range of commercially available vanilla-flavoured PB yoghurts, and provided sample evaluations using a multi-variable measurement approach comprised of liking ratings, emotional responses, sensory characterisations, and holistic / conceptual perceptions. The primary finding of this study was that the overall acceptability of currently available PB yoghurts is low, leading to poor attitudes and low willingness to consume PB yoghurts. The examined products were characterised by the presence of several sensory attributes that negatively impacted consumer liking, either because they were unexpected or because their intensity level was too high. Among the main sensory issues identified were perceived sourness (acidity), lumpy appearance and non-white colour. In contrast, vanilla flavour and a creamy/smooth texture were identified as the main drivers of liking. The multi-response approach used in this study enabled a comprehensive characterisation of the products. One of the key insights gained was that negative emotional activation, caused by the presence of unexpected sensory attributes in the samples, was the main driver of product rejection. This was likely due to the disparity between consumers' sensory expectations, formed primarily based on their experience with dairy yoghurts, and the actual experience upon tasting the PB yoghurts. Overall, the findings indicate that the sensory properties of currently available PB yoghurts are a significant barrier to their adoption by most consumers and that addressing these sensory deficiencies is essential to achieving mainstream market acceptance of these products.
Collapse
|
4
|
Effect of Piperine on Saltiness Perception. Foods 2023; 12:foods12020296. [PMID: 36673388 PMCID: PMC9858366 DOI: 10.3390/foods12020296] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Revised: 12/23/2022] [Accepted: 01/05/2023] [Indexed: 01/11/2023] Open
Abstract
Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine's influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine's effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mean of the individual threshold was 0.55 ± 0.15 ppm. Piperine increased the saltiness perception of the model solutions, but it also increased the bitterness and decreased the sweetness of the solutions. The piperine significantly increased the saltiness intensity of the soups (evaluated using a generalized labelled magnitude), but during the TCATA task, the salty attribute was selected less for the soup with piperine than the control (based on the average proportion of selection). The TCATA indicated that the peppery attribute dominated the participants' perception of the soup with piperine. More studies are needed to assess piperine's cross-modal interactions.
Collapse
|
5
|
Siebert E, Lee SY, Prescott MP. Chili pepper preference development and its impact on dietary intake: A narrative review. Front Nutr 2022; 9:1039207. [PMID: 36590220 PMCID: PMC9795841 DOI: 10.3389/fnut.2022.1039207] [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: 09/07/2022] [Accepted: 11/21/2022] [Indexed: 12/15/2022] Open
Abstract
A preference for chili pepper can be an acquired taste. The contrast between a chili lover and a hater illustrates the complexities involved in forming an appreciation for food that evokes a fiery pain sensation. This narrative review aims to understand the factors behind chili pepper preference formation across the life course and how individual chili pepper preferences can impact eating behaviors and dietary intake. This review was conducted using three databases, yielding 38 included articles. Results suggest five determinants of chili pepper preferences: culture, exposure, gender, genetics, and personality. Collective findings indicate that the strongest influences on preference acquisition include the individual environment from childhood to adulthood and repeated exposure to spicy flavors. With frequent exposure to spicy food, the perceived burn becomes less intense. Culture also influences exposure to chili peppers, with the highest consumption patterns seen within Mexico and some Asia countries. Additionally, males reported having a stronger preference for spicy foods than females. Twin studies illustrated that genetics influenced spicy taste preferences, underscoring the complexity of developing individual taste preferences. As for the impact of capsaicin-containing food on individual eating behaviors and dietary behaviors, appetite effects depend on the dose of capsaicin consumed, but three studies found a change in sensory desires for sweet and fatty foods after finishing a capsaicin-containing dish. Inconsistent results were reported for chili pepper's effects on hunger and satiety after consumption, but changes in specific food desires were observed. The impact of chili pepper on appetite and calories consumed was inconsistent, but the greater amount of capsaicin ingested, the greater the effect. Capsaicin's potential to be used for weight control needs to be further reviewed. In conclusion, evidence suggests that chili pepper preferences may be linked to innate and environmental aspects such as an individual's culture, gender, and genetics. Extrinsic factors like repeated exposure may increase the liking for spicy foods.
Collapse
Affiliation(s)
- Emily Siebert
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Soo-Yeun Lee
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States
| | - Melissa Pflugh Prescott
- Division of Nutritional Sciences, University of Illinois Urbana Champaign, Urbana, IL, United States,Department of Food Science and Human Nutrition, University of Illinois Urbana Champaign, Urbana, IL, United States,*Correspondence: Melissa Pflugh Prescott
| |
Collapse
|
6
|
Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [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: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
Collapse
Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| |
Collapse
|
7
|
Yousaf NY, Zheng Y, Yi J, Tepper BJ. Use of perceived weights for scale familiarization in a
PROP
taster classification procedure. J SENS STUD 2022. [DOI: 10.1111/joss.12786] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Neeta Y. Yousaf
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Yintong Zheng
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Jiakun Yi
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| | - Beverly J. Tepper
- Department of Food Science and Center for Sensory Sciences and Innovation, School of Environmental and Biological Sciences Rutgers University New Brunswick New Jersey USA
| |
Collapse
|
8
|
Falkeisen A, Gorman M, Knowles S, Barker S, Moss R, McSweeney MB. Consumer perception and emotional responses to plant-based cheeses. Food Res Int 2022; 158:111513. [DOI: 10.1016/j.foodres.2022.111513] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 05/26/2022] [Accepted: 06/12/2022] [Indexed: 11/16/2022]
|
9
|
Gurdian CE, Torrico DD, Li B, Prinyawiwatkul W. Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein. Foods 2022; 11:foods11030337. [PMID: 35159488 PMCID: PMC8833981 DOI: 10.3390/foods11030337] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, and (3) after tasting/after ECP statement. Attributes’ liking scores were evaluated only after tasting/before ECP statement. Liking scores (mixed-effects ANOVA), emotions, and PI across moments within treatments/across treatments within moments were evaluated. Emotion-based penalty-lift analyses for OL within moments were assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed PI and variables’ importance. Although formulations’ OL and PI were similar across moments, plain and Italian chips had higher after-tasting (before and after ECP statement) OL than the Cajun chips. Moments indirectly affected OL via emotions elicitation. Valence and activation/arousal emotions discriminated across moments for the plain treatment whereas valence and mostly activation/arousal terms discriminated across moments for the Italian and Cajun treatments, respectively. For either formulation or moment, “interested” and “adventurous” positively affected OL. Before and after-tasting attribute liking, “satisfied,” and “enthusiastic” emotions were critical in predicting after-tasting informed PI.
Collapse
Affiliation(s)
- Cristhiam E. Gurdian
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Bin Li
- Department of Experimental Statistics, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
- Correspondence:
| |
Collapse
|
10
|
Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112110459] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity.
Collapse
|
11
|
Martinez-Levy AC, Moneta E, Rossi D, Trettel A, Peparaio M, Saggia Civitelli E, Di Flumeri G, Cherubino P, Babiloni F, Sinesio F. Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures. Foods 2021; 10:foods10071527. [PMID: 34359397 PMCID: PMC8303925 DOI: 10.3390/foods10071527] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2021] [Revised: 06/08/2021] [Accepted: 06/25/2021] [Indexed: 11/16/2022] Open
Abstract
The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.
Collapse
Affiliation(s)
- Ana C. Martinez-Levy
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Communication and Social Research, Sapienza University of Rome, Via Salaria 113, 00198 Rome, Italy
| | - Elisabetta Moneta
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Dario Rossi
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Business and Management, LUISS Guido Carli, Viale Romania 32, 00197 Rome, Italy
| | - Arianna Trettel
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
| | - Marina Peparaio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Eleonora Saggia Civitelli
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
| | - Gianluca Di Flumeri
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Patrizia Cherubino
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
| | - Fabio Babiloni
- BrainSigns Srl, Via Lungotevere Michelangelo 9, 00192 Rome, Italy; (A.C.M.-L.); (D.R.); (A.T.); (G.D.F.); (P.C.); (F.B.)
- Department of Molecular Medicine, Sapienza University of Rome, Viale Regina Elena 291, 00161 Rome, Italy
- College of Computer Science and Technology, Hangzhou Dianzi University, Hangzhou 310005, China
| | - Fiorella Sinesio
- CREA, Research Center for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy; (E.M.); (M.P.); (E.S.C.)
- Correspondence:
| |
Collapse
|
12
|
Chen C, Zhang M, Xu B, Chen J. Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1934000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Chen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- R & D Center, Yangzhou Yechun Food Production & Distribution Co, Yangzhou, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Baoguo Xu
- R & D Center, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Jingjing Chen
- R & D Center, Haitong Food Group Co, Cixi, Zhejiang, China
| |
Collapse
|
13
|
Kim MR, Chung SJ, Adhikari K, Shin H, Cho H, Nam Y. Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers. Foods 2020; 9:foods9101463. [PMID: 33066508 PMCID: PMC7602202 DOI: 10.3390/foods9101463] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 10/08/2020] [Accepted: 10/12/2020] [Indexed: 12/05/2022] Open
Abstract
The present study investigated the drivers of liking ethnic sauces in a cross-cultural context. Experiments were conducted to understand the acceptance of salad dressings and dipping sauces developed from Korean fermented seasonings among consumers with different ethnic backgrounds, including: South Korean, United Arab Emirates (UAE), and American. The samples of interest included four types of salad dressings made from fermented soybean paste (doenjang) and four types of spicy dipping sauces made from fermented chili pepper paste (gochujang). The salad dressings were preferred by Korean and US consumers. Koreans liked the nutty-flavored salad dressings, whereas UAE and American consumers commonly liked the spicy type. There was a stronger cross-cultural agreement in liking dipping sauces rather than salad dressings. Both Korean and American consumers liked spicy dipping sauces that elicited a sweet taste. UAE consumers tended to prefer the less spicy dipping sauce samples. Consumers in all three countries generally liked spicy dipping sauces more than salad dressings. Cultural differences were observed between the responses depending on the presence and level of spiciness in the two different food types. For product development with ethnic fermented flavors or chili spices, the contextual appropriateness and consumer familiarity with the corresponding flavor should be taken into account.
Collapse
Affiliation(s)
- Mi-Ran Kim
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55365, Korea
| | - Seo-Jin Chung
- Department of Nutritional Science and Food Management, Ewha Womans University, Seoul 03760, Korea;
- Correspondence: ; Tel.: +82-10-7281-7213
| | - Koushik Adhikari
- Department of Food Science and Technology, The University of Georgia, Griffin, GA 30223, USA;
| | - HyeWon Shin
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Hana Cho
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| | - Yerim Nam
- CJ Cheiljedang, Inc., Seoul 04560, Korea; (H.S.); (H.C.); (Y.N.)
| |
Collapse
|
14
|
Ramírez‐Rivera EDJ, Rodriguez‐Buenfil IM, Pérez‐Robles M, Oney‐Montalvo JE, Prinyawiwatkul W, Cabal‐Prieto A, Ramírez‐Sucre MO, Herrera‐Corredor JA. Development and validation of a methodology for the sensometric characterisation of high‐pungency peppers: a case study of habanero pepper (
Capsicum chinense
Jacq.). Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14735] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Emmanuel de Jesús Ramírez‐Rivera
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica Km. 4 Carretera S/N Tepetitlanapa 95005 Zongolica Veracruz México
| | - Ingrid Mayanin Rodriguez‐Buenfil
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Mirielen Pérez‐Robles
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Julio Enrique Oney‐Montalvo
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA70803USA
| | - Adán Cabal‐Prieto
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Huatusco Av. 25 Poniente No. 100, Colonia Reserva Territorial 94106 Huatusco Veracruz México
| | - Manuel Octavio Ramírez‐Sucre
- Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A.C. Sede Sureste, Tablaje Catastral 31264 Km, 5.5 Carretera Sierra Papacal‐Chuburna Puerto Parque Científico Tecnológico de Yucatán 97302 Mérida Yucatan México
| | - José Andrés Herrera‐Corredor
- Colegio de Postgraduados, Campus Córdoba, Postgrado en Innovación Agroalimentaria Sustentable Km 348 Carretera Córdoba‐Veracruz 94946 Amatlán de los Reyes Veracruz México
| |
Collapse
|
15
|
Pierguidi L, Spinelli S, Dinnella C, Prescott J, Monteleone E. Liking patterns moderate the relationship between sensory, emotional and context appropriateness profiles: Evidences from a Global Profile study on alcoholic cocktails. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103904] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
16
|
Impact of capsaicin on aroma release: in vitro and in vivo analysis. Food Res Int 2020; 133:109197. [PMID: 32466935 PMCID: PMC7262593 DOI: 10.1016/j.foodres.2020.109197] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 03/18/2020] [Accepted: 03/21/2020] [Indexed: 12/18/2022]
Abstract
Capsaicin is the main bioactive compound in chili pepper that leads to the perception of "spiciness". However, the effect of capsaicin on aroma release in the nose remains unexplained. This is the first study designed to measure capsaicin's impact on aroma release during consumption. In vitro studies, using static headspace analysis by atmospheric pressure chemical ionization-mass spectrometry (APCI-MS), showed no impact of capsaicin (5 ppm) on the gas-liquid partitioning equilibria of a range of aroma compounds. However, a significant reduction in aroma release was observed in vivo, during oral melting of a model ice cube system (p < 0.05) included 5 ppm capsaicin. The total release of aroma into the nasal cavity was decreased, such that only 49% of 3-methylbutanal, 60% of 1-octen-3-ol and 83% of linalool was released. This is the first evidence of capsaicin's reduction effect on aroma release during consumption. It was also found that 5 ppm capsaicin increased saliva secretion by 75%, which may have led to the dilution of aroma compounds in the mouth and directly impacted the aroma release into the nasal cavity. The most hydrophilic compound (3-methylbutanal) was affected by capsaicin to a greater extent than the hydrophobic compound (linalool), the solvent effect of the additional saliva may explain this.
Collapse
|
17
|
Mora M, Urdaneta E, Chaya C. Effect of personality on the emotional response elicited by wines. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
|
18
|
Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
19
|
Dang Y, Hao L, Zhou T, Cao J, Sun Y, Pan D. Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue. Food Res Int 2019; 121:20-27. [PMID: 31108741 DOI: 10.1016/j.foodres.2019.03.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 02/22/2019] [Accepted: 03/01/2019] [Indexed: 12/16/2022]
Abstract
In order to investigate the synergistic effect between umami peptides and monosodium glutamate (MSG), a new assessment method was established using electronic tongue. After 36 kinds of umami peptides synthesized by peptide solid phase synthesis, their taste characteristics were preliminarily explored by electronic tongue technology, and then the umami intensity was ranked before and after addition of MSG, using a concentration of 0.35% of MSG as control. In addition, the sensory evaluation was utilized to verify the results of the electronic tongue. Finally, the umami intensity and the synergistic effect of umami peptides and MSG were also investigated by the aroma chicken model (ACM). Results showed that peptide Lys-Gly-Ser-Leu-Ala-Asp-Glu-Glu (KE-8) and Arg-Leu (RL) have the strongest umami taste, Asp-Asp-Asp (DDD) and Glu-Ser-Val (ESV) have the strongest synergistic effect with MSG, which could increase the umami intensity. The ESV and Glu-Asp-Asp (EDD) showed the strongest synergistic effect with ACM. The evaluation method could provide the objective data for further investigating for the synergistic theory.
Collapse
Affiliation(s)
- Yali Dang
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Li Hao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Tingyi Zhou
- Institute of Health Food of Zhejiang Academy of Medical Sciences, Hangzhou 310013, China
| | - Jinxuan Cao
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Yangying Sun
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China
| | - Daodong Pan
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315211, China; Department of Food Science and Nutrition, Jinling College, Nanjing Normal University, Nanjing 210097, Jiangsu, China.
| |
Collapse
|