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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.
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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
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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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African Gene Flow Reduces Beta-Ionone Anosmia/Hyposmia Prevalence in Admixed Malagasy Populations. Brain Sci 2021; 11:brainsci11111405. [PMID: 34827404 PMCID: PMC8615941 DOI: 10.3390/brainsci11111405] [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: 10/01/2021] [Revised: 10/19/2021] [Accepted: 10/20/2021] [Indexed: 11/23/2022] Open
Abstract
While recent advances in genetics make it possible to follow the genetic exchanges between populations and their phenotypic consequences, the impact of the genetic exchanges on the sensory perception of populations has yet to be explored. From this perspective, the present study investigated the consequences of African gene flow on odor perception in a Malagasy population with a predominantly East Asian genetic background. To this end, we combined psychophysical tests with genotype data of 235 individuals who were asked to smell the odorant molecule beta-ionone (βI). Results showed that in this population the ancestry of the OR5A1 gene significantly influences the ability to detect βI. At the individual level, African ancestry significantly protects against specific anosmia/hyposmia due to the higher frequency of the functional gene (OR ratios = 14, CI: 1.8–110, p-value = 0.012). At the population level, African introgression decreased the prevalence of specific anosmia/hyposmia to this odorous compound. Taken together, these findings validate the conjecture that in addition to cultural exchanges, genetic transfer may also influence the sensory perception of the population in contact.
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Paz WHP, de Almeida RA, Braga NA, da Silva FMA, Acho LDR, Lima ES, Boleti APA, Dos Santos EL, Angolini CFF, Bataglion GA, Koolen HHF. Remela de cachorro (Clavija lancifolia Desf.) fruits from South Amazon: Phenolic composition, biological potential, and aroma analysis. Food Res Int 2018; 109:112-119. [PMID: 29803432 DOI: 10.1016/j.foodres.2018.04.019] [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: 11/24/2017] [Revised: 04/01/2018] [Accepted: 04/12/2018] [Indexed: 12/22/2022]
Abstract
Remela de cachorro (Clavija lancifolia Desf.) is an Amazonian native fruit consumed specially in the Purus microregion. Because of its rarity, restricted consumption, and the lack of knowledge about its chemical composition, remela de cachorro fruit was studied in relation to its phenolic and aroma constitution. Using liquid chromatography tandem mass spectrometry (LC-MS/MS), 11 compounds (flavonoids and its glucosides along with organic acids) were tentatively identified by fragmentation patterns. A previously validated method was applied to quantify common antioxidant compounds in the raw pulps, for which kaempferol was the main compound. Gas chromatography mass spectrometry (GC-MS) with headspace solid-phase microextraction (HS-SPME) was employed to assess the aroma composition of remela de cachorro fruit. A total of 27 volatile organic compounds (VOCs) were identified for this fruit, for which benzaldehyde and linalool were the main VOCs. Furthermore, biological activities, such as antioxidant capacity (ABTS, DPPH, and ORAC methods), cytotoxicity, and α-glucosidase and lipase inhibitions of the hydroalcoholic extract of remela de cachorro fruit were evaluated. In vitro biological assays revealed the potential of this fruit as a bioactive food that should be further studied and explored in Amazonian products.
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Affiliation(s)
- Weider H P Paz
- Metabolomics and Mass Spectrometry Research Group, Amazonas State University - UEA, 690065-130 Manaus, AM, Brazil; Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Richardson A de Almeida
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Neila A Braga
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Felipe M A da Silva
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Leonard D R Acho
- Faculty of Pharmacy, Federal University of Amazonas - UFAM, 69077-000 Manaus, AM, Brazil
| | - Emerson S Lima
- Faculty of Pharmacy, Federal University of Amazonas - UFAM, 69077-000 Manaus, AM, Brazil
| | - Ana Paula A Boleti
- School of Biological and Environmental Sciences, Federal University of Grande Dourados - UFGD, 79825-900 Dourados, MS, Brazil
| | - Edson L Dos Santos
- School of Biological and Environmental Sciences, Federal University of Grande Dourados - UFGD, 79825-900 Dourados, MS, Brazil
| | - Célio F F Angolini
- Institute of Chemistry, University of Campinas - UNICAMP, 13083-970 Campinas, SP, Brazil
| | - Giovana A Bataglion
- Department of Chemistry, Federal University of Amazonas - UFAM, 69080-900 Manaus, AM, Brazil
| | - Hector H F Koolen
- Metabolomics and Mass Spectrometry Research Group, Amazonas State University - UEA, 690065-130 Manaus, AM, Brazil.
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Schouteten JJ, De Steur H, De Pelsmaeker S, Lagast S, De Bourdeaudhuij I, Gellynck X. An integrated method for the emotional conceptualization and sensory characterization of food products: The EmoSensory ® Wheel. Food Res Int 2015; 78:96-107. [DOI: 10.1016/j.foodres.2015.11.001] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Revised: 10/23/2015] [Accepted: 11/01/2015] [Indexed: 10/22/2022]
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