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Menghi L, Cliceri D, Fava F, Pindo M, Gaudioso G, Giacalone D, Gasperi F. Salivary microbial profiles associate with responsiveness to warning oral sensations and dietary intakes. Food Res Int 2023; 171:113072. [PMID: 37330830 DOI: 10.1016/j.foodres.2023.113072] [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: 03/24/2023] [Revised: 05/28/2023] [Accepted: 05/29/2023] [Indexed: 06/19/2023]
Abstract
Oral microbiota-host interactions are gaining recognition as potential factors contributing to interindividual variations in taste perception. However, whether such possible links imply specific bacterial co-occurrence networks remains unknown. To address this issue, we used 16 s rRNA gene sequencing to profile the salivary microbiota of 100 healthy individuals (52 % women; 18-30 y/o), who provided hedonic and psychophysical responses to 5 liquid and 5 solid commercially-available foods, each chosen to elicit a target sensation (sweet, sour, bitter, salty, pungent). The same cohort also completed several psychometric measures and a 4-day food diary. Unsupervised data-driven clustering of genus-level Aitchison distances supported the existence of two salivary microbial profiles (CL-1, CL-2). While CL-1 (n = 57; 49.1 % women) exhibited higher α-diversity metrics and was enriched in microbial genera assigned to the class Clostridia (e.g., Lachnospiraceae_[G-3]), CL-2 (n = 43; 55.8 % women) harbored greater amounts of taxa with potential cariogenic effects (e.g., genus Lactobacillus) and significantly lower abundances of inferred MetaCyc pathways related to the metabolic fate of acetate. Intriguingly, CL-2 showed enhanced responsiveness to warning oral sensations (bitter, sour, astringent) and a higher propensity to crave sweet foods or engage in prosocial behaviors. Further, the same cluster reported habitually consuming more simple carbohydrates and fewer beneficial nutrients (vegetable proteins, monounsaturated fatty acids). In summary, while the mediating role of participants' baseline diet on findings can not be definitively excluded, this work provides evidence suggesting that microbe-microbe and microbe-taste interactions may exert an influence on dietary habits and motivates further research to uncover a potential "core" taste-related salivary microbiota.
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Affiliation(s)
- Leonardo Menghi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Danny Cliceri
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Francesca Fava
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Massimo Pindo
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Giulia Gaudioso
- Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy
| | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Campusvej 55, Odense 5230, Denmark.
| | - Flavia Gasperi
- Center Agriculture Food Environment, University of Trento, Via Mach 1, San Michele all'Adige, 38098, Italy; Research and Innovation Centre, Fondazione Edmund Mach, Via Mach 1, San Michele all'Adige, 38098, Italy.
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Variations in oral responsiveness associate with specific signatures in the gut microbiota and modulate dietary habits. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104790] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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3
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Gao W, Yang X, Zhu X, Zhao S, Yu J, Wang D, Yang M. The variation of odor characteristics of wastewater sludge treated by advanced anaerobic digestion (AAD) and the contribution pattern of key odorants. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 840:156722. [PMID: 35714751 DOI: 10.1016/j.scitotenv.2022.156722] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/07/2022] [Accepted: 06/11/2022] [Indexed: 06/15/2023]
Abstract
Identification of the odor characteristics of wastewater sludge is important in the evaluation of sludge quality and disposal options considering that sludge odor nuisance may cause major environmental issues. In this study, raw sludge and sludge cake were collected from five WWTPs applied advanced anaerobic digestion (AAD) sludge treatment process to clarify the variation of odor characteristics using sensory analysis and instrumental analysis. The electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-triple quadrupole tandem mass spectrometry (GC-MS/MS) were used to profile and identify the chemical composition of key odorants. A total of 20 odorants were identified and quantified, including 6 groups of chemicals, among which volatile sulfur compounds (VSCs), indole, 3-methylindole and geosmin were identified as key odorants. The odor of the dewatered digested sludge was improved by means of changing the odor character from fecal/sulfide to earthy odor due to the reduction in VSCs concentration. The AAD and subsequent dewatering process resulted in effective removal of VSCs, which are important constituents that impact the sludge odor characteristics through synergistic effect on fecal odorants and masking effect on earthy odorants. Moreover, due to the variation of sludge quality after AAD treatment, the emission capacity of indole, 3-methylindole, and other volatiles increased, which could not be neglected for the formation of unique sludge odor.
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Affiliation(s)
- Wei Gao
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China; Yangtze River Delta Research Center for Eco-Environmental Sciences, Yiwu 322000, China
| | - Xiaofang Yang
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; Yangtze River Delta Research Center for Eco-Environmental Sciences, Yiwu 322000, China.
| | - Xinmeng Zhu
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China; Yangtze River Delta Research Center for Eco-Environmental Sciences, Yiwu 322000, China
| | - Shan Zhao
- Research and Development Center, Beijing Drainage Group Co., Ltd., Beijing 100124, China
| | - Jianwei Yu
- Key Laboratory of Drinking Water Science and Technology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China
| | - Dongsheng Wang
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China; Yangtze River Delta Research Center for Eco-Environmental Sciences, Yiwu 322000, China; School of Environmental Studies, China University of Geosciences, Wuhan 430074, Hubei, China; Department of Environment Engineering, Zhejiang University, Hangzhou 310058, China.
| | - Min Yang
- State Key Laboratory of Environmental Aquatic Chemistry, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China; University of Chinese Academy of Sciences, Beijing 100049, China
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Anna O, Katarzyna R, Carla M, Landis BN, Thomas H, Agnieszka S. Alterations of gustatory sensitivity and taste liking in individuals with blindness or deafness. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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5
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Genetic variations associated with the soapy flavor perception in Gorgonzola PDO cheese. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Changes in smell and taste perception related to COVID-19 infection: a case-control study. Sci Rep 2022; 12:8192. [PMID: 35581235 PMCID: PMC9112641 DOI: 10.1038/s41598-022-11864-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2022] [Accepted: 04/22/2022] [Indexed: 01/05/2023] Open
Abstract
The main aim of the present study was to psychophysically evaluate smell and taste functions in hospitalized COVID-19 patients and to compare those results with a group of healthy subjects. Another aim of the study was to assess the relationship of changes in patients’ smell and taste functions with a number of clinical parameters, symptoms, and other physiological signs as well as with severity of disease. Olfactory and gustatory functions were tested in 61 hospitalized patients positive for SARS-CoV-2 infection and in a control group of 54 healthy individuals. Overall, we found a significant impairment of olfactory and gustatory functions in COVID-19 patients compared with the control group. Indeed, about 45% of patients self-reported complaints about or loss of either olfactory or gustatory functions. These results were confirmed by psychophysical testing, which showed a significantly reduced performance in terms of intensity perception and identification ability for both taste and smell functions in COVID-19 patients. Furthermore, gustatory and olfactory impairments tended to be more evident in male patients suffering from more severe respiratory failure (i.e., pneumonia with need of respiratory support need during hospitalization).
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Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104361] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation. Foods 2021; 11:foods11010005. [PMID: 35010132 PMCID: PMC8750454 DOI: 10.3390/foods11010005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 12/10/2021] [Accepted: 12/15/2021] [Indexed: 01/06/2023] Open
Abstract
This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasing perceived intensity. Participants (N = 2258; 59% women, aged 18-60) provided demographic information, a stated liking for 40 different foods/beverages, and their responsiveness to tastants in water. A food-specific Pearson's coefficient was calculated individually to estimate the relationship between actual liking and TS responsiveness. Considering the relationship magnitude, consumers were grouped into four food-specific clusters, depending on whether they showed a strong negative (SNC), a weak negative (WNC), a weak positive (WPC), or a strong positive correlation (SPC). Overall, the degree of liking raised in parallel with sweetness responsiveness, fell as sourness and pungency perception increased, and showed an inverted U-shape relationship with saltiness. The SNC clusters generally perceived TSs at higher intensities, except for sourness. Clusters were validated by associating the level of stated liking towards food/beverages; however, some unexpected indications emerged: adding sugar to coffee or preferring spicy foods differentiated those presenting positive correlations from those showing negative correlations. Our findings constitute a step towards a more comprehensive understanding of food preferences.
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Puleo S, Braghieri A, Pacelli C, Bendini A, Toschi TG, Torri L, Piochi M, Di Monaco R. Food Neophobia, Odor and Taste Sensitivity, and Overall Flavor Perception in Food. Foods 2021; 10:foods10123122. [PMID: 34945673 PMCID: PMC8702209 DOI: 10.3390/foods10123122] [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: 10/29/2021] [Revised: 12/07/2021] [Accepted: 12/14/2021] [Indexed: 01/25/2023] Open
Abstract
Smell, which allows us to gather information about the hedonic value of an odor, is affected by many factors. This study aimed to assess the relationship among individual factors, odor sensitivity, and enjoyment, and to evaluate how overall flavor perception and liking in actual food samples are affected by odor sensitivity. A total of 749 subjects, from four different Italian regions, participated in the study. The olfactory capabilities test on four odors (anise, banana, mint, and pine), as well as PROP (6-n-prpyl-2-thiouracil) status and food neophobia were assessed. The subjects were clustered into three groups of odor sensitivity, based on the perceived intensity of anise. The liking and intensity of the overall flavor were evaluated for four chocolate puddings with increasing sweetness (C1, C2, C3, and C4). The individual variables significantly affected the perceived intensity and liking of the odors. Even if all of the odor sensitivity groups perceived the more intensely flavored samples as the C1 and C4 chocolate puddings, the high-sensitivity group scored the global flavor of all of the samples as more intense than the low-sensitivity group. The low-sensitive subjects evaluated the liking of the sweeter samples with higher scores than the moderate-sensitive subjects, whereas the high-sensitive subjects gave intermediate scores. In conclusion, odor sensitivity plays a pivotal role in the perception and liking of real food products; this has to be taken into account in the formulation of new products, suitable for particular categories with reduced olfactory abilities.
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Affiliation(s)
- Sharon Puleo
- Department of Agricultural Sciences, Food Science and Technology Division, University of Naples Federico II, 80055 Portici, Italy; (S.P.); (R.D.M.)
| | - Ada Braghieri
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy;
- Correspondence: ; Tel.: +39-0971-205101
| | - Corrado Pacelli
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, 85100 Potenza, Italy;
| | - Alessandra Bendini
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (A.B.); (T.G.T.)
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DiSTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy; (A.B.); (T.G.T.)
| | - Luisa Torri
- Sensory and Consumer Science, University of Gastronomic Sciences, 12042 Pollenzo, Italy; (L.T.); (M.P.)
| | - Maria Piochi
- Sensory and Consumer Science, University of Gastronomic Sciences, 12042 Pollenzo, Italy; (L.T.); (M.P.)
| | - Rossella Di Monaco
- Department of Agricultural Sciences, Food Science and Technology Division, University of Naples Federico II, 80055 Portici, Italy; (S.P.); (R.D.M.)
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Roukka S, Puputti S, Aisala H, Hoppu U, Seppä L, Sandell MA. The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity. Foods 2021; 10:foods10112730. [PMID: 34829011 PMCID: PMC8618882 DOI: 10.3390/foods10112730] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 11/04/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.
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Affiliation(s)
- Sulo Roukka
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
| | - Sari Puputti
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Heikki Aisala
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Ulla Hoppu
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
| | - Laila Seppä
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
| | - Mari A. Sandell
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; (S.R.); (L.S.)
- Functional Foods Forum, University of Turku, 20014 Turku, Finland; (S.P.); (H.A.); (U.H.)
- Correspondence: ; Tel.: +358-29-415-8234
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11
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Does Responsiveness to Basic Tastes Influence Preadolescents' Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples. Nutrients 2021; 13:nu13082721. [PMID: 34444881 PMCID: PMC8401806 DOI: 10.3390/nu13082721] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/03/2021] [Accepted: 08/05/2021] [Indexed: 11/23/2022] Open
Abstract
The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.
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Spinelli S, Prescott J, Pierguidi L, Dinnella C, Arena E, Braghieri A, Di Monaco R, Gallina Toschi T, Endrizzi I, Proserpio C, Torri L, Monteleone E. Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns. Nutrients 2021; 13:nu13030866. [PMID: 33800789 PMCID: PMC7998421 DOI: 10.3390/nu13030866] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 02/25/2021] [Accepted: 03/01/2021] [Indexed: 11/25/2022] Open
Abstract
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods.
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Affiliation(s)
- Sara Spinelli
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
| | - John Prescott
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- TasteMatters Research & Consulting, P.O. Box Q1150, QVB Post Office, Sydney 1230, Australia
| | - Lapo Pierguidi
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Caterina Dinnella
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione e Ambiente (Di3A), University of Catania, Via Santa Sofia 100, 95123 Catania, Italy;
| | - Ada Braghieri
- School of Agricultural, Forest, Food, and Environmental Sciences, University of Basilicata, Via dell’Ateneo Lucano 10, 85100 Potenza, Italy;
| | - Rossella Di Monaco
- Department of Agricultural Sciences, University of Naples Federico II, 80055 Portici, Italy;
| | - Tullia Gallina Toschi
- Department of Agricultural and Food Sciences (DISTAL), Alma Mater Studiorum—University of Bologna, 40126 Bologna, Italy;
| | - Isabella Endrizzi
- Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, 38010 San Michele all’Adige, Italy;
| | - Cristina Proserpio
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, 20133 Milan, Italy;
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II, 9, 12042 Pollenzo, Italy;
| | - Erminio Monteleone
- Department of Agricultural, Food, Environment and Forestry (DAGRI), University of Florence, via Donizetti 6, 50144 Florence, Italy; (J.P.); (L.P.); (C.D.)
- Correspondence: (S.S.); (E.M.)
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