1
|
Erdem N, Taş NG, Kocadağlı T, Gökmen V. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies. Food Chem 2023; 425:136490. [PMID: 37276663 DOI: 10.1016/j.foodchem.2023.136490] [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: 12/09/2022] [Revised: 05/05/2023] [Accepted: 05/28/2023] [Indexed: 06/07/2023]
Abstract
Sugar reduction in foods is of global interest in food science and industry to limit excessive calorie intake for healthier nutrition. Therefore, a modified Weibull model-based approach is presented here to relate sweetness perception with sugar concentration for the first time. The model was tested by using sweetness perception data obtained from sensory analysis of biscuits (wholewheat flour, whey or hydrolysed pea protein, different sucrose forms, ethylvanillin, furaneol, phenylacetaldehyde) using a line scale and untrained panellists. Sweetness scores increased 56%, 59%, 41% by the addition of wholewheat flour, proteins, or aroma compounds at 17% sucrose containing biscuits, respectively. Wholewheat flour and proteins boosted Maillard reaction products imparting baked/caramel-like flavour. The Weibull model well fitted to the sweetness perception data with a sigmoidal curve and high predicting power. This approach allows to explain how much sugar reduction can be achieved to reach a targeted sweetness perception without performing further sensory analysis.
Collapse
Affiliation(s)
- Naz Erdem
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Neslihan Göncüoğlu Taş
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Tolgahan Kocadağlı
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| | - Vural Gökmen
- Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
| |
Collapse
|
2
|
Davis LA, Running CA. Good is sweet and bad is bitter: Conflation of affective value of aromas with taste qualities in untrained participants. J SENS STUD 2023. [DOI: 10.1111/joss.12820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/07/2023]
Affiliation(s)
- Lissa A. Davis
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
| | - Cordelia A. Running
- Department of Nutrition Science Purdue University West Lafayette Indiana USA
| |
Collapse
|
3
|
Hayes JE, Baker AN. Flavor science in the context of research on electronic cigarettes. Front Neurosci 2022; 16:918082. [PMID: 35968379 PMCID: PMC9365686 DOI: 10.3389/fnins.2022.918082] [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: 04/12/2022] [Accepted: 07/01/2022] [Indexed: 11/13/2022] Open
Abstract
Thousands start smoking or vaping daily, despite long-standing efforts by public health authorities to curb initiation and use of nicotine containing products. Over the last 15 years, use of electronic nicotine delivery systems has increased dramatically, with a diverse range of products on the market, including pod-based, disposable, and refillable electronic cigarettes (eCigs). Originally intended for harm reduction and smoking cessation, eCigs may encourage nicotine use among never smokers, given the vast range of appealing flavors that are available. To better understand abuse liability and to facilitate appropriate regulations, it is crucial to understand the science of flavor, and flavor perception within the context of eCig use. Here, we (a) provide a brief primer on chemosensory perception and flavor science for addiction and nicotine researchers, and (b) highlight existing some literature regarding flavor and nicotine use, with specific attention given to individual differences in perception, and interaction between different sensory modalities that contribute to flavor. Dramatic increases in use of eCigs highlights the importance of flavor science in contemporary addiction research, both with regards to public health and regulatory efforts. Other recent work summarizes findings on flavored e-liquids and eCig use, but none have focused explicitly on chemosensory processes or flavor perception as they relate to appeal and use of such products. We argue flavor science needs to be considered as perceptual and behavioral phenomena, and not merely from analytical, toxicological and pharmacological perspectives; we help address this gap here.
Collapse
Affiliation(s)
- John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Interdepartmental Neuroscience Program, Huck Institutes of Life Sciences, The Pennsylvania State University, State College, PA, United States
| | - Allison N. Baker
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Interdepartmental Neuroscience Program, Huck Institutes of Life Sciences, The Pennsylvania State University, State College, PA, United States
| |
Collapse
|
4
|
Current Advances and Future Aspects of Sweetener Synergy: Properties, Evaluation Methods and Molecular Mechanisms. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12105096] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Sweetener synergy is the phenomenon in which certain combinations of sweeteners work more effectively than the theoretical sum of the effects of each components. It provides benefits in reducing sweetener dosages and improving their sweetness. Many mixtures of sweeteners with synergistic effects have been reported up to now. Both artificial high-intensity sweeteners and natural sweeteners are popularly used in sweetener mixtures for synergism, although the former seem to display more potential to exhibit synergy than the latter. Furthermore, several evaluation methods to investigate sweetener synergy have been applied, which could lead to discrepancies in results. Moreover, structurally dissimilar sweeteners could cooperatively bind at the different sites in the sweet taste receptor T1R2/T1R3 to activate the receptor, and their hydration characters/packing characteristics in solvents could affect their interaction with the receptor, providing the preliminary explanations for the molecular basis of sweetener synergy. In this article, we firstly present a systematic review, analysis and comment on the properties, evaluation methods and molecular mechanisms of sweetener synergy. Secondly, challenges of sweetener synergy in both theory and practice and possible strategies to overcome these limitations are comprehensively discussed. Finally, future perspectives for this important performance in human sweet taste perception are proposed.
Collapse
|
5
|
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]
|
6
|
Chen Z, Hu C, Zhang Y, Xie H, Wei Y. Gustatory event-related potential alterations in olfactory dysfunction patients. Neurol Sci 2022; 43:2899-2908. [PMID: 35106693 PMCID: PMC8807141 DOI: 10.1007/s10072-022-05876-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2021] [Accepted: 01/01/2022] [Indexed: 11/25/2022]
Abstract
The phenomenon that longstanding impaired olfactory function is associated with the decreased gustatory function was described in present studies, which was seems attributed to mutual chemosensory interactions. And the interaction between olfaction and gustation still needs more research to figure out. The objective of the study was to investigate how the taste was influenced by olfactory impairment in the central pathway. We tested 33 subjects with normal (n = 19) or impaired (n = 14) olfactory function for their gustatory event-related potentials (gERPs). Validated tests were used for olfactory and gustatory testing (Sniffin’ Sticks, gERPs, and three-drop test). This study reported an objective gustatory function decline in olfactory dysfunction participants. However, it also reported the increased gustatory event-related potentials of olfactory dysfunction participants, especially at the frontal electrode (FZ) and electrode 16 (E16), and the reduced latency of P2 peak of them at electrode 21 (E21), while no obvious difference was observed at the centro-parietal electrode (PZ). Inferior insula might be the main response area for the increase in gERPs, and this increase averaged amplitude of the P2 component may attribute to compensation of the secondary gustatory response that occurred in the gustatory processing of olfactory-impaired patients.
Collapse
Affiliation(s)
- Zirong Chen
- Beijing Institute of Heart, Lung and Blood Vessel Diseases, Anzhen Road, Beijing, Chaoyang District, China
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Chunhua Hu
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Yaru Zhang
- Department of Psychiatry, National Clinical Research Center for Mental Disorders, China National Technology Institute On Mental Disorders, The Second Xiangya Hospital of Central South University, Changsha, Hunan, China
| | - Hongbo Xie
- Beijing Institute of Heart, Lung and Blood Vessel Diseases, Anzhen Road, Beijing, Chaoyang District, China
- Department of Otolaryngology, Smell and Taste Center, Beijing Anzhen Hospital, Capital Medical University, Anzhen Road 2, Beijing, Chaoyang District, 100010, China
| | - Yongxiang Wei
- Department of Otorhinolaryngology-Head and Neck Surgery, Capital Institute of Pediatrics, Yabao Road 2, Chaoyang District, 100029, Beijing, China.
| |
Collapse
|
7
|
|
8
|
Trumbo PR, Appleton KM, de Graaf K, Hayes JE, Baer DJ, Beauchamp GK, Dwyer JT, Fernstrom JD, Klurfeld DM, Mattes RD, Wise PM. Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health. Adv Nutr 2020; 12:343-354. [PMID: 33271596 PMCID: PMC8009737 DOI: 10.1093/advances/nmaa151] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/19/2020] [Accepted: 10/26/2020] [Indexed: 02/06/2023] Open
Abstract
Various global public health agencies recommend minimizing exposure to sweet-tasting foods or beverages. The underlying rationale is that reducing exposure to the perception of sweet tastes, without regard to the source of sweetness, may reduce preferences for sweetness, added sugar intake, caloric intake, and body weight. However, the veracity of this sequence of outcomes has yet to be documented, as revealed by findings from recent systematic reviews on the topic. Efforts to examine and document the effects of sweetness exposure are needed to support evidence-based recommendations. They require a generally agreed-upon methodology for measuring sweetness in foods, beverages, and the overall diet. Although well-established sensory evaluation techniques exist for individual foods in laboratory settings, they are expensive and time-consuming, and agreement on the optimal approach for measuring the sweetness of the total diet is lacking. If such a measure could be developed, it would permit researchers to combine data from different studies and populations and facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness. This narrative review includes an overview of available sensory techniques, their strengths and limitations, recent efforts to measure the sweetness of foods and diets across countries and cultures, and a proposed future direction for improving methods for measuring sweetness toward developing the data required to support evidence-based recommendations around dietary sweetness.
Collapse
Affiliation(s)
| | | | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - John E Hayes
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - David J Baer
- US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA
| | | | - Johanna T Dwyer
- School of Medicine and Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - John D Fernstrom
- School of Medicine, University of Pittsburgh, Pittsburgh, PA, USA
| | - David M Klurfeld
- US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA
| | | | - Paul M Wise
- Monell Chemical Senses Center, Philadelphia, PA, USA
| |
Collapse
|
9
|
Notaro A, Jakubaszek M, Koch S, Rubbiani R, Dömötör O, Enyedy ÉA, Dotou M, Bedioui F, Tharaud M, Goud B, Ferrari S, Alessio E, Gasser G. A Maltol‐Containing Ruthenium Polypyridyl Complex as a Potential Anticancer Agent. Chemistry 2020; 26:4997-5009. [DOI: 10.1002/chem.201904877] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 02/14/2020] [Indexed: 12/23/2022]
Affiliation(s)
- Anna Notaro
- Chimie ParisTechPSL UniversityCNRSInstitute of Chemistry for Life and Health SciencesLaboratory for Inorganic Chemical Biology 75005 Paris France
| | - Marta Jakubaszek
- Chimie ParisTechPSL UniversityCNRSInstitute of Chemistry for Life and Health SciencesLaboratory for Inorganic Chemical Biology 75005 Paris France
- Institut CuriePSL University, CNRS UMR 144 75248 Paris France
| | - Severin Koch
- Department of ChemistryUniversity of Zurich Winterthurerstrasse 190 8057 Zurich Switzerland
| | - Riccardo Rubbiani
- Department of ChemistryUniversity of Zurich Winterthurerstrasse 190 8057 Zurich Switzerland
| | - Orsolya Dömötör
- Department of Inorganic and Analytical ChemistryInterdisciplinary Excellence CentreUniversity of Szeged Dóm tér 7. 6720 Szeged Hungary
| | - Éva A. Enyedy
- Department of Inorganic and Analytical ChemistryInterdisciplinary Excellence CentreUniversity of Szeged Dóm tér 7. 6720 Szeged Hungary
- MTA-SZTE Lendület Functional Metal Complexes Research GroupUniversity of Szeged Dóm tér 7 6720 Szeged Hungary
| | - Mazzarine Dotou
- Chimie ParisTechPSL UniversityCNRSInstitute of Chemistry for Life and Health SciencesLaboratory for Inorganic Chemical Biology 75005 Paris France
| | - Fethi Bedioui
- Chimie ParisTech, PSL University, CNRSInstitute of Chemistry for Life and Health SciencesTeam Synthèse Electrochimie, Imagerie et Systèmes, Analytiques pour le Diagnostic 75005 Paris France
| | - Mickaël Tharaud
- Université de ParisInstitut de physique du globe de Paris, CNRS 75005 Paris France
| | - Bruno Goud
- Institut CuriePSL University, CNRS UMR 144 75248 Paris France
| | - Stefano Ferrari
- Institute of Molecular Cancer ResearchUniversity of Zurich 8057 Zurich Switzerland
- Institute of Molecular GeneticsCzech Academy of Sciences Videnska 1083 14300 Prague Czech Republic
| | - Enzo Alessio
- Department of Chemical and Pharmaceutical SciencesUniversity of Trieste Via, L. Giorgieri 1 34127 Trieste Italy
| | - Gilles Gasser
- Chimie ParisTechPSL UniversityCNRSInstitute of Chemistry for Life and Health SciencesLaboratory for Inorganic Chemical Biology 75005 Paris France
| |
Collapse
|
10
|
Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. BEVERAGES 2018. [DOI: 10.3390/beverages4040073] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.
Collapse
|
11
|
Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
| |
Collapse
|
12
|
|
13
|
Pilot Experiment: The Effect of Added Flavorants on the Taste and Pleasantness of Mixtures of Glycerol and Propylene Glycol. CHEMOSENS PERCEPT 2017; 11:1-9. [PMID: 29755639 DOI: 10.1007/s12078-017-9231-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Introduction The US Food and Drug Administration banned most "sweet" flavorants for use in cigarettes due to the concern that sweet flavors appeal to young, beginning smokers. However, many of the same flavors, including fruity and confection-associated aromas (e.g. vanilla) are still used in e-cigarettes. Sweet flavors may have a number of effects, including enhancement of the taste of other ingredients. The current work focused on the impact of model flavorants on the taste of a mixture of propylene glycol and vegetable glycerine, solvents used in most e-cigarettes and related products. Methods A device delivered mixtures of propylene glycol and vegetable glycerine into the mouth in parallel with puffs of clean air (control) or odorized air. Aromas included two "fruity" esters ("pineapple" and "banana"), two confection-associated aromas ("vanilla" and "caramel/malty"), menthol (not a "sweet" aroma, but commonly used in e-cigarettes), and a "burnt" aroma not expected enhance flavor. Twenty young adults, aged 18-25, rated the sweetness, bitterness, and pleasantness of all stimuli (within-subjects design). Results Both fruity aromas significantly enhanced sweetness, both confection-associated aromas significantly enhanced pleasantness, and the caramel/malty aroma significantly reduced bitterness. Menthol and the "burnt" aroma had no measurable effects on the taste of solvent mixtures. Conclusion Some flavorants modulated the taste of solvents commonly used in e-cigarettes in ways consistent with an enhanced sensory profile. Implications If similar effects occur in actual products, improved flavor profiles could facilitate continued use, particularly in non-smokers experimenting with e-cigarettes and related products.
Collapse
|
14
|
Stewart A, Grandison AS, Ryan A, Festring D, Methven L, Parker JK. Impact of the Skim Milk Powder Manufacturing Process on the Flavor of Model White Chocolate. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1186-1195. [PMID: 28064480 DOI: 10.1021/acs.jafc.6b04489] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Milk powder is an important ingredient in the confectionery industry, but its variable nature has consequences for the quality of the final confectionary product. This paper demonstrates that skim milk powders (SMP) produced using different (but typical) manufacturing processes, when used as ingredients in the manufacture of model white chocolates, had a significant impact on the sensory and volatile profiles of the chocolate. SMP was produced from raw bovine milk using either low or high heat treatment, and a model white chocolate was prepared from each SMP. A directional discrimination test with naïve panelists showed that the chocolate prepared from the high heat SMP had more caramel/fudge character (p < 0.0001), and sensory profiling with an expert panel showed an increase in both fudge (p < 0.05) and condensed milk (p < 0.05) flavor. Gas chromatography (GC)-mass spectrometry and GC-olfactometry of both the SMPs and the model chocolates showed a concomitant increase in Maillard-derived volatiles which are likely to account for this change in flavor.
Collapse
Affiliation(s)
- Ashleigh Stewart
- Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K
| | - Alistair S Grandison
- Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K
| | - Angela Ryan
- Nestlé Product Technology Centre Confectionery , P.O. Box 204, Haxby Road, York YO91 1XY, U.K
| | - Daniel Festring
- Nestlé Product Technology Centre Confectionery , P.O. Box 204, Haxby Road, York YO91 1XY, U.K
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading , Reading RG6 6AP, U.K
| |
Collapse
|
15
|
Arvisenet G, Guichard E, Ballester J. Taste-aroma interaction in model wines: Effect of training and expertise. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
16
|
Shimemura T, Fujita K, Kashimori Y. A Neural Mechanism of Taste Perception Modulated by Odor Information. Chem Senses 2016; 41:579-89. [PMID: 27178285 DOI: 10.1093/chemse/bjw062] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Taste perception is significantly affected by other sensory modalities such as vision, smell, and somatosensation. Such taste sensation elicited by integrating gustatory and other sensory information is referred to as flavor. Although experimental studies have demonstrated the characteristics of flavor perception influenced by other sensory modalities and the involved brain areas, it remains unknown how flavor emerges from the brain circuits. Of the involved brain areas, orbitofrontal cortex (OFC), as well as gustatory cortex (GC), plays a dominant role in flavor perception. We develop here a neural model of gustatory system which consists of GC and OFC networks and examine the neural mechanism of odor-induced taste perception. Using the model, we show that flavor perception is shaped by experience-dependent learning of foods with congruent taste-odor pairs, providing a unique representation of flavor through the interaction between OFC and GC neurons. Our model also shows that feedback signals from OFC to GC modulate the dynamic stability of taste attractors in GC, leading to the enhancement or suppression of taste responses by smells. Furthermore, modeling shows that spatial variability in GC activity evoked by tastants determines to what extent odor enhances congruent taste responses. The results suggest that flavor perception is deeply associated with dynamic stability of GC attractors through the interaction between GC and OFC.
Collapse
Affiliation(s)
- Takahiro Shimemura
- Department of Engineering Science, University of Electro-Communications, Chofu, Tokyo 182-8585, Japan
| | - Kazuhisa Fujita
- Department of Engineering Science, University of Electro-Communications, Chofu, Tokyo 182-8585, Japan, Tsuyama National College of Technology, 654-1 Numa, Tsuyama, Okayama 708-8506, Japan and
| | - Yoshiki Kashimori
- Department of Engineering Science, University of Electro-Communications, Chofu, Tokyo 182-8585, Japan, Graduate School of Information Systems, University of Electro-Communications, Chofu, Tokyo 182-8585, Japan
| |
Collapse
|
17
|
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.
Collapse
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
| |
Collapse
|
18
|
Galmarini M, Symoneaux R, Visalli M, Zamora M, Schlich P. Could Time–Intensity by a trained panel be replaced with a progressive profile done by consumers? A case on chewing-gum. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.10.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
19
|
Gotow N, Kobayashi T, Kobayakawa T. Retronasal aroma allows feature extraction from taste of a traditional Japanese confection. ACTA ACUST UNITED AC 2013. [DOI: 10.1186/2044-7248-2-26] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
Abstract
Background
Common foods consist of several taste qualities. Consumers perceive intensity of a particular taste quality after noticing it among other taste qualities when they eat common foods. We supposed that while one is eating the facility for noticing a taste quality present in a common food will differ among taste qualities which compose the common food. We, therefore, proposed a new measurement scale for food perception named ‘noticeability’. Furthermore, we found that consumers’ food perceptions to common foods were modified by retronasal aroma. In this study, in order to examine whether retronasal aroma affects the relationship between noticeability and perceived intensity for taste, we evaluated participants for noticeability and perceived intensity of five fundamental taste qualities (sweetness, saltiness, sourness, bitterness, and umami) under open and closed nostril conditions using one of the most popular traditional Japanese confections called ‘yokan’.
Results
The taste quality showed that the highest noticeability and perceived intensity among five fundamental taste qualities for yokan was sweetness, independent of the nostril condition. For sweetness, a significant decrease of correlation between noticeability and perceived intensity was observed in response to retronasal aroma. On the other hand, for umami, correlation between noticeability and perceived intensity significantly increased with retronasal aroma.
Conclusions
As the retronasal aroma of yokan allowed feature extraction from taste by Japanese consumers, we reconfirmed that consumers’ food perceptions were modified by the retronasal aroma of a common food.
Collapse
|
20
|
Seo H, Iannilli E, Hummel C, Okazaki Y, Buschhüter D, Gerber J, Krammer GE, van Lengerich B, Hummel T. A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study. Hum Brain Mapp 2013; 34:62-76. [PMID: 22020878 PMCID: PMC6870243 DOI: 10.1002/hbm.21414] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2011] [Revised: 05/30/2011] [Accepted: 07/01/2011] [Indexed: 11/07/2022] Open
Abstract
Excessive intake of dietary salt (sodium chloride) may increase the risk of chronic diseases. Accordingly, various strategies to reduce salt intake have been conducted. This study aimed to investigate whether a salty-congruent odor can enhance saltiness on the basis of psychophysical (Experiment 1) and neuroanatomical levels (Experiment 2). In Experiment 1, after receiving one of six stimulus conditions: three odor conditions (odorless air, congruent, or incongruent odor) by two concentrations (low or high) of either salty or sweet taste solution, participants were asked to rate taste intensity and pleasantness. In Experiment 2, participants received the same stimuli during the functional magnetic resonance imaging scan. In Experiment 1, compared with an incongruent odor and/or odorless air, a congruent odor enhanced not only taste intensity but also either pleasantness of sweetness or unpleasantness of saltiness. In Experiment 2, a salty-congruent combination of odor and taste produced significantly higher neuronal activations in brain regions associated with odor-taste integration (e.g., insula, frontal operculum, anterior cingulate cortex, and orbitofrontal cortex) than an incongruent combination and/or odorless air with taste solution. In addition, the congruent odor-induced saltiness enhancement was more pronounced in the low-concentrated tastant than in the high-concentrated one. In conclusion, this study demonstrates the congruent odor-induced saltiness enhancement on the basis of psychophysical and neuroanatomical results. These findings support an alternative strategy to reduce excessive salt intake by adding salty-congruent aroma to sodium reduced food. However, there are open questions regarding the salty-congruent odor-induced taste unpleasantness.
Collapse
Affiliation(s)
- Han‐Seok Seo
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Emilia Iannilli
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Cornelia Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Yoshiro Okazaki
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Dorothee Buschhüter
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| | - Johannes Gerber
- Department of Neuroradiology, University of Dresden Medical School, Dresden, Germany
| | | | | | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, University of Dresden Medical School, Dresden, Germany
| |
Collapse
|
21
|
|
22
|
Chemosensory learning and flavour: perception, preference and intake. Physiol Behav 2012; 107:553-9. [PMID: 22525491 DOI: 10.1016/j.physbeh.2012.04.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2012] [Revised: 04/04/2012] [Accepted: 04/05/2012] [Indexed: 11/22/2022]
Abstract
Recent approaches to perception that have emphasised multi-sensory interactions have been crucial in developing a view of flavour as a cognitive construct derived from a synthesis of gustatory, olfactory and oral somatosensory inputs. The perceptual interactions between these distinct sensory channels provide evidence for the existence of a functional flavour system. This system is characterised by a dependence on associative learning in which odours and tastes come to share common features. In addition, studies in which attention is directed to the flavour or its elements during learning provide evidence for a view that flavour is encoded as a configural stimulus following spatial and temporal pairing of the different sensory inputs. Such encoding produces changes in the perceptual properties of odours/flavours - as illustrated by sweet-smelling odours - but is also responsible for changes in hedonic valence through flavour-flavour and flavour-consequence learning. In turn, flavour and odours can act as conditioned cues that have appetitive effects.
Collapse
|
23
|
|
24
|
Nasri N, Beno N, Septier C, Salles C, Thomas-Danguin T. Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level. Food Qual Prefer 2011. [DOI: 10.1016/j.foodqual.2011.05.001] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
25
|
|
26
|
|
27
|
|
28
|
|
29
|
Lawless HT, Heymann H. Physiological and Psychological Foundations of Sensory Function. FOOD SCIENCE TEXT SERIES 2010. [DOI: 10.1007/978-1-4419-6488-5_2] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
|
30
|
Auvray M, Spence C. The multisensory perception of flavor. Conscious Cogn 2008; 17:1016-31. [PMID: 17689100 DOI: 10.1016/j.concog.2007.06.005] [Citation(s) in RCA: 226] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2007] [Revised: 06/05/2007] [Accepted: 06/14/2007] [Indexed: 01/24/2023]
Abstract
Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food.
Collapse
Affiliation(s)
- Malika Auvray
- Department of Experimental Psychology, Oxford University, South Parks Road, Oxford OX1 3UD, UK.
| | | |
Collapse
|
31
|
|
32
|
Hayes JE, Duffy VB. Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation. Chem Senses 2007; 32:225-36. [PMID: 17204520 DOI: 10.1093/chemse/bjl050] [Citation(s) in RCA: 141] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0-20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures--the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP-sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste-somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.
Collapse
Affiliation(s)
- John E Hayes
- Department of Nutritional Sciences, College of Agriculture and Natural Resources, University of Connecticut, KH 310, 358 Mansfield Road, Unit 2101, Storrs, CT 06269-2101, USA
| | | |
Collapse
|
33
|
Labbe D, Rytz A, Morgenegg C, Ali S, Martin N. Subthreshold Olfactory Stimulation Can Enhance Sweetness. Chem Senses 2006; 32:205-14. [PMID: 17079696 DOI: 10.1093/chemse/bjl040] [Citation(s) in RCA: 48] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
The impact of olfactory perception on sweetness was explored in a model solution using odorants at subthreshold concentrations. First, the impact of 6 odorants, previously described in the literature as congruent with sweetness, was investigated at suprathreshold level in a sucrose solution. Ethyl butyrate and maltol were selected as they had the highest and the lowest sweetness-enhancing properties, respectively. Second, the impact on sweetness of the 2 odorants was investigated at subthreshold concentrations. A system delivering a continuous liquid flow at the same sucrose level, but with varying odorant concentrations, was used. At a subthreshold level, ethyl butyrate but not maltol significantly enhanced the sweetness of the sucrose solution. This study highlights that olfactory perception induced by odorants at a subthreshold level can significantly modulate taste perception. Finally, contrary to results observed with ethyl butyrate at suprathreshold levels, at subthreshold levels, the intensity of sweetness enhancement was not proportional to ethyl butyrate concentration.
Collapse
Affiliation(s)
- D Labbe
- Nestlé Research Center, Department of Food Consumer Interacton, PO Box 44, CH-1000 Lausanne 26, Switzerland.
| | | | | | | | | |
Collapse
|
34
|
Labbe D, Damevin L, Vaccher C, Morgenegg C, Martin N. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Qual Prefer 2006. [DOI: 10.1016/j.foodqual.2006.04.006] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
35
|
Schulbach K, Rouseff R, Sims C. Relating Descriptive Sensory Analysis to Gas Chromatography/Olfactometry Ratings of Fresh Strawberries Using Partial Least Squares Regression. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13628.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
36
|
Small DM, Prescott J. Odor/taste integration and the perception of flavor. Exp Brain Res 2005; 166:345-57. [PMID: 16028032 DOI: 10.1007/s00221-005-2376-9] [Citation(s) in RCA: 382] [Impact Index Per Article: 20.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2004] [Accepted: 01/21/2005] [Indexed: 11/25/2022]
Abstract
Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.
Collapse
Affiliation(s)
- Dana M Small
- The John B Pierce Laboratory and Section of Otolaryngology, Yale University School of Medicine, 290 Congress Avenue, New Haven, CT 06519, USA
| | | |
Collapse
|
37
|
Hort J, Hollowood TA. Controlled continuous flow delivery system for investigating taste-aroma interactions. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:4834-4843. [PMID: 15264923 DOI: 10.1021/jf049681y] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
A multichannel flavor delivery system, Dynataste, was developed. Controlled amounts of isoamyl acetate (100 ppm) and sucrose (0-3%) solution was administered to experienced and naïve assessors who used time intensity techniques to record perceived 'fruit' flavor intensity. In-nose volatile delivery was monitored using atmospheric pressure chemical ionization-mass spectrometry. Results indicated that sucrose is a key driver of fruit flavor intensity but that the magnitude of the effect varies between individuals. The combined temporal analysis of chemical stimuli in vivo and sensory data indicate evidence of interactions at a perceptual level. Comparison of experienced and naïve assessors revealed cross-modal interactions in each group, although a subgroup of experienced assessors was unaffected by changes in sucrose concentration. This raises the question of the selected use of experienced panels in cross modal investigations.
Collapse
Affiliation(s)
- Joanne Hort
- Flavor Research Group, University of Nottingham, Loughborough, United Kingdom.
| | | |
Collapse
|
38
|
Bitterness enhancement induced by cut grass odorant (cis-3-hexen-1-ol) in a model olive oil. Food Qual Prefer 2004. [DOI: 10.1016/s0950-3293(03)00061-2] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
39
|
|
40
|
Stevenson RJ, Case TI. Preexposure to the stimulus elements, but not training to detect them, retards human odour-taste learning. Behav Processes 2003; 61:13-25. [PMID: 12543479 DOI: 10.1016/s0376-6357(02)00166-3] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Odours are judged to smell sweeter following simultaneous oral pairings with the tastant sucrose and sourer after parings with the tastant citric acid. This effect may result from human participants perceiving and encoding a unitary odour-taste percept. This study examined two factors thought likely to disrupt such encoding; (a) preexposure to the mixture elements and (b) training to spot the elements of taste-odour mixtures. Half of the participants were trained to identify tastes and smells and half received no training. All participants were preexposed to two odours (A, B) and two tastes (X, Y), followed by pairings of these stimuli (AX, BY) and then by pairings between two non-preexposed odours and the same tastes (CX, DY). This process was then repeated on a second session. Odour-taste learning was retarded following preexposure, but was unaffected by training. These findings suggest; (1) that odour-taste mixtures may be cognitively impenetrable and (2) that preexposure leads to encoding of A and B, which are then resistant to interference when further pairings are presented (i.e. AX, BY).
Collapse
|
41
|
Olabi AA, Lawless HT, Hunter JB, Levitsky DA, Halpern BP. The effect of microgravity and space flight on the chemical senses. J Food Sci 2002; 67:468-78. [PMID: 12085931 DOI: 10.1111/j.1365-2621.2002.tb10622.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The effect of space flight and microgravity on the chemical senses is reviewed. Skylab-4 and Soyuz 30-31 studies revealed changes in taste thresholds while no effect was found in a Canadian investigation (41-G) and conflicting results were obtained on another Soyuz mission. Two simulated microgravity studies found no effect on taste or smell sensitivity; while 5 other studies found an effect. Microgravity induces physiological changes including an upward shift of body fluids toward the head, which may lead to an attenuation of the olfactory component in the flavor of foods. Chemosensory changes may also relate to space sickness, Shuttle atmosphere, stress, radiation, and psychological factors.
Collapse
Affiliation(s)
- A A Olabi
- Food Science Dept., Cornell University, Ithaca, NY 14850, USA.
| | | | | | | | | |
Collapse
|
42
|
Stevenson RJ. Is sweetness taste enhancement cognitively impenetrable? Effects of exposure, training and knowledge. Appetite 2001; 36:241-2. [PMID: 11358350 DOI: 10.1006/appe.2001.0401] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- R J Stevenson
- Department of Psychology, Macquarie University, Sydney, NSW, 2109, Australia.
| |
Collapse
|
43
|
Prescott J. Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Qual Prefer 1999. [DOI: 10.1016/s0950-3293(98)00048-2] [Citation(s) in RCA: 104] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
|
44
|
Affiliation(s)
- G G Birch
- Department of Food Science and Technology, University of Reading, UK
| |
Collapse
|
45
|
Lavin JG, Lawless HT. Effects of color and odor on judgments of sweetness among children and adults. Food Qual Prefer 1998. [DOI: 10.1016/s0950-3293(98)00009-3] [Citation(s) in RCA: 66] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
46
|
Stevenson RJ, Boakes RA, Prescott J. Changes in Odor Sweetness Resulting from Implicit Learning of a Simultaneous Odor-Sweetness Association: An Example of Learned Synesthesia. LEARNING AND MOTIVATION 1998. [DOI: 10.1006/lmot.1998.0996] [Citation(s) in RCA: 170] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
47
|
Wendin K, Solheim R, Allmere T, Johansson L. Flavour and texture in sourmilk affected by thickeners and fat content. Food Qual Prefer 1997. [DOI: 10.1016/s0950-3293(97)00007-4] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
48
|
|