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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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2
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Hossain MJ, Alam AMMN, Lee EY, Hwang YH, Joo ST. Umami Characteristics and Taste Improvement Mechanism of Meat. Food Sci Anim Resour 2024; 44:515-532. [PMID: 38765277 PMCID: PMC11097012 DOI: 10.5851/kosfa.2024.e29] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/21/2024] [Accepted: 03/21/2024] [Indexed: 05/21/2024] Open
Abstract
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elementary taste, alongside sweetness, sourness, saltiness, and bitterness. Umami compounds are known to enhance the sensation of recognized flavors such as salty, sweet, bitter, and others. This could end up in greater food consumption by consumption by consumers. With the rising global population, meat consumption is rising and is projected to double by 2025. It is crucial to comprehend the umami mechanism of meat and meat products, identify novel compounds, and employ laboratory methodologies to gather varied information. This knowledge will aid in the development of new consumer products. Although very limited information is available on umami taste and compounds in meat through research data. This article discusses recent advancements in umami compounds in other foodstuff as well as meat to aid in designing future research and meat product development. Moreover, another objective of this review is to learn present techniques in foodstuffs to enhance umami taste and utilize that knowledge in meat products.
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Affiliation(s)
- Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - AMM Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52828, Korea
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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3
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Zhao Q, Ye Z, Deng Y, Chen J, Chen J, Liu D, Ye X, Huan C. An advance in novel intelligent sensory technologies: From an implicit-tracking perspective of food perception. Compr Rev Food Sci Food Saf 2024; 23:e13327. [PMID: 38517017 DOI: 10.1111/1541-4337.13327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 02/19/2024] [Accepted: 03/01/2024] [Indexed: 03/23/2024]
Abstract
Food sensory evaluation mainly includes explicit and implicit measurement methods. Implicit measures of consumer perception are gaining significant attention in food sensory and consumer science as they provide effective, subconscious, objective analysis. A wide range of advanced technologies are now available for analyzing physiological and psychological responses, including facial analysis technology, neuroimaging technology, autonomic nervous system technology, and behavioral pattern measurement. However, researchers in the food field often lack systematic knowledge of these multidisciplinary technologies and struggle with interpreting their results. In order to bridge this gap, this review systematically describes the principles and highlights the applications in food sensory and consumer science of facial analysis technologies such as eye tracking, facial electromyography, and automatic facial expression analysis, as well as neuroimaging technologies like electroencephalography, magnetoencephalography, functional magnetic resonance imaging, and functional near-infrared spectroscopy. Furthermore, we critically compare and discuss these advanced implicit techniques in the context of food sensory research and then accordingly propose prospects. Ultimately, we conclude that implicit measures should be complemented by traditional explicit measures to capture responses beyond preference. Facial analysis technologies offer a more objective reflection of sensory perception and attitudes toward food, whereas neuroimaging techniques provide valuable insight into the implicit physiological responses during food consumption. To enhance the interpretability and generalizability of implicit measurement results, further sensory studies are needed. Looking ahead, the combination of different methodological techniques in real-life situations holds promise for consumer sensory science in the field of food research.
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Affiliation(s)
- Qian Zhao
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Zhiyue Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Yong Deng
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
| | - Jin Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
| | - Jianle Chen
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Xingqian Ye
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
| | - Cheng Huan
- College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang International Scientific and Technological Cooperation Base of Health Food Manufacturing and Quality Control, Zhejiang University, Hangzhou, China
- Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou, China
- Ningbo Innovation Center, Zhejiang University, Ningbo, China
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Faridi Esfanjani A, Mohebbi M. Enhancing saltiness perception by chemosensory interaction: an fMRI study. Sci Rep 2023; 13:11128. [PMID: 37429921 DOI: 10.1038/s41598-023-38137-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Accepted: 07/04/2023] [Indexed: 07/12/2023] Open
Abstract
Neuroimaging studies that focus on taste, odor, and their interactions can specify their capability to elicit brain regions responsible for flavor perception and reward. Such information would be useful for formulating healthy food products, such as low salt food. In this study, a sensory experiment was conducted to investigate the capability of cheddar cheese odor, monosodium glutamate (MSG), and their interactions to enhance saltiness perception and preference of NaCl solutions. The activated brain areas in response to odor-taste-taste interactions were then investigated using an fMRI study. The results of the sensory tests showed that saltiness and preference of NaCl solutions were enhanced in the presence of MSG + cheddar cheese odor. According to the fMRI study, the stimulus with a higher salty rate activated the rolandic operculum, and the stimulus with a higher preference activated the rectus, medial orbitofrontal cortex, and substantia nigra. Moreover, the activation of multiple regions, such as the orbitofrontal cortex (OFC), anterior cingulate cortex (ACC), temporal pole, and amygdala was observed in response to (cheddar cheese odor + MSG + NaCl) minus (odorless air + NaCl).
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Affiliation(s)
| | - Mohebbat Mohebbi
- Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
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Gunasekara N, Gaeta G, Levy A, Boot E, Tachtsidis I. fNIRS neuroimaging in olfactory research: A systematic literature review. Front Behav Neurosci 2022; 16:1040719. [PMID: 36620865 PMCID: PMC9815777 DOI: 10.3389/fnbeh.2022.1040719] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Accepted: 11/04/2022] [Indexed: 12/24/2022] Open
Abstract
There are a number of key features which make olfaction difficult to study; subjective processes of odor detection, discrimination and identification, and individualistic odor hedonic perception and associated odor memories. In this systematic review we explore the role functional near-infrared spectroscopy (fNIRS) has played in understanding olfactory perception in humans. fNIRS is an optical neuroimaging technique able to measure changes in brain hemodynamics and oxygenation related to neural electrical activity. Adhering to PRISMA guidelines, results of this search found that generally the majority of studies involving healthy adult subjects observed increased activity in response to odors. Other population types were also observed, such as infants, individuals with autism, attention deficit hyperactivity disorder (ADHD), post-traumatic stress disorder (PTSD), mild cognitive impairment (MCI) and dysosmia. fNIRS coverage heavily favored the prefrontal cortex, temporal and parietal regions. This review finds that odor induced cortical activation is dependent on multiple factors, such as odorant type, gender and population type. This review also finds that there is room for improvement in areas such as participant diversity, use of wearable fNIRS systems, physiological monitoring and multi-distance channels.
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Affiliation(s)
- Natalie Gunasekara
- Department of Medical Physics and Biomedical Engineering, University College London, London, United Kingdom,*Correspondence: Natalie Gunasekara
| | - Giuliano Gaeta
- Health and Well-being Centre of Excellence, Givaudan UK Limited, Ashford, United Kingdom
| | - Andrew Levy
- MetaboLight Ltd., London, United Kingdom,Wellcome Centre for Human Neuroimaging, University College London, London, United Kingdom
| | | | - Ilias Tachtsidis
- Department of Medical Physics and Biomedical Engineering, University College London, London, United Kingdom,MetaboLight Ltd., London, United Kingdom
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Maeda K, Togo R, Ogawa T, Adachi SI, Yoshizawa F, Haseyama M. Trial Analysis of the Relationship between Taste and Biological Information Obtained While Eating Strawberries for Sensory Evaluation. SENSORS (BASEL, SWITZERLAND) 2022; 22:9496. [PMID: 36502199 PMCID: PMC9738716 DOI: 10.3390/s22239496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 11/27/2022] [Accepted: 12/01/2022] [Indexed: 06/17/2023]
Abstract
This paper presents a trial analysis of the relationship between taste and biological information obtained while eating strawberries (for a sensory evaluation). This study used the visual analog scale (VAS); we collected questionnaires used in previous studies and human brain activity obtained while eating strawberries. In our analysis, we assumed that brain activity is highly correlated with taste. Then, the relationships between brain activity and other data, such as VAS and questionnaires, could be analyzed through a canonical correlation analysis, which is a multivariate analysis. Through an analysis of brain activity, the potential relationship with "taste" (that is not revealed by the initial simple correlation analysis) can be discovered. This is the main contribution of this study. In the experiments, we discovered the potential relationship between cultural factors (in the questionnaires) and taste. We also found a strong relationship between taste and individual information. In particular, the analysis of cross-loading between brain activity and individual information suggests that acidity and the sugar-to-acid ratio are related to taste.
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Affiliation(s)
- Keisuke Maeda
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Ren Togo
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Takahiro Ogawa
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
| | - Shin-ichi Adachi
- Center for Bioscience Research and Education, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan
- Faculty of Health Sciences for Welfare, Kansai University of Welfare Sciences, 3-11-1, Asahigaoka, Kashiwabara, Osaka 582-0026, Japan
| | - Fumiaki Yoshizawa
- School of Agriculture, Utsunomiya University, 350, Mine-machi, Utsunomiya 321-8505, Japan
| | - Miki Haseyama
- Faculty of Information Science and Technology, Hokkaido University, N-14, W-9, Kita-ku, Sapporo 060-0814, Japan
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Spence C. Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People’s Salt Consumption. Foods 2022; 11:foods11193092. [PMID: 36230166 PMCID: PMC9563062 DOI: 10.3390/foods11193092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 09/23/2022] [Accepted: 10/01/2022] [Indexed: 11/26/2022] Open
Abstract
This narrative historical review examines the wide range of approaches that has been trialled/suggested in order to reduce the consumption of salt. While sodium is an essential micronutrient, there is widespread evidence that high levels of consumption are leading to various negative health outcomes. This review summarises the evidence relating to the various approaches that have been put forward to date to help reduce salt consumption over the years, while also highlighting a number of important questions that remains for future research. Solutions to reducing salt consumption include everything from the gradual reduction in salt in foods through to the reduction in the number/size of holes in saltshakers (what one might consider a behavioural nudge). Physico-chemical solutions have included salt replacers, such as monosodium glutamate (MSG) through to the asymmetric distribution of salt in processed (e.g., layered) foods. A wide range of sensory approaches to modulating expected and perceived saltiness have also been suggested, including the use of salty aromas, as well as suggesting the use of colour cues, sonic seasoning, and even textural primes. It is currently unclear whether different salty aromas can be combined to increase odour-induced taste enhancement (OITE) effectiveness. In the years ahead, it will be interesting to assess how long such solutions remain effective, as well as whether different solutions can be combined to help reduce salt consumption without having to compromise on taste/flavour
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, New Radcliffe House, University of Oxford, Oxford OX2 6BW, UK
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8
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Bawajeeh A, Zulyniak MA, Evans CEL, Cade JE. Characterizing Adolescents' Dietary Intake by Taste: Results From the UK National Diet and Nutrition Survey. Front Nutr 2022; 9:893643. [PMID: 35795580 PMCID: PMC9251474 DOI: 10.3389/fnut.2022.893643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Accepted: 05/30/2022] [Indexed: 11/13/2022] Open
Abstract
The taste of foods is a key factor for adolescents' food choices and intakes, yet, exploring taste characteristics of adolescents' diet is limited. Using food records for 284 adolescents (10–19 years old) from the National Diet and Nutrition Survey (NDNS), year 9 (2016–2017), we classified diets according to taste. Tastes for each food consumed were generated from a previous survey that asked participants to allocate one main taste to each food. Responses from that survey were processed and included in a Hierarchical Cluster Analysis (HCA) to identify taste clusters. The resulting tastes were then applied to the adolescents' food records in the NDNS. For each individual, the total weight of food per day for each taste was calculated. A linear regression model was used to explore dietary intakes from each taste. Findings reveal that adolescents' daily energy intake was highest (34%) from foods that taste sweet. Sweet foods were the main calorie contributors at breakfast and daytime snacking, while energy intake from neutral-tasting foods was higher at lunch and dinner. Sweet food intake was significantly positively associated with higher energy, sugar, and fat intakes. For each percentage increase in sweet foods, energy increased by 10 kcal/d (95% CI 6, 15; P < 0.01). Savory food intake was lower in carbohydrates and sugars; with neutral food consumption inversely associated with energy, carbohydrate, sugars, saturated and total fat. Higher salty food intake was linked to higher saturated fat as well as sodium consumption. Sweet and neutral foods dominate the UK adolescent diet, followed by savory tastes. Balancing the contributions of different tasting foods could assist in improving adolescent diet quality.
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Affiliation(s)
- Areej Bawajeeh
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
- Department of Food and Nutrition, Faculty of Human Sciences and Design, King Abdulaziz University, Jeddah, Saudi Arabia
- *Correspondence: Areej Bawajeeh
| | - Michael A. Zulyniak
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Charlotte E. L. Evans
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
| | - Janet E. Cade
- Nutritional Epidemiology Group, School of Food Science and Nutrition, University of Leeds, Leeds, United Kingdom
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Wang S, Dermiki M, Methven L, Kennedy OB, Cheng Q. Interactions of umami with the four other basic tastes in equi-intense aqueous solutions. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104503] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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10
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Differences in dynamic perception of salty taste intensity between young and older adults. Sci Rep 2022; 12:7558. [PMID: 35534590 PMCID: PMC9082481 DOI: 10.1038/s41598-022-11442-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2021] [Accepted: 04/21/2022] [Indexed: 11/15/2022] Open
Abstract
In super-aged societies, high salt intake substantially increases the risk of stroke and cardiovascular disease. Perceived low salty taste often prompts the addition of table salt to food. However, it remains unclear how older adults perceive the nature and intensity of salty taste in the mouth and brain. We compared the perceptions of salty taste intensities of older adults with those of young adults. Participants were 74 healthy adults: 31 older (age, 60–81 years [65.0 ± 5.5 SD]) and 43 young (age, 21–39 years [25.0 ± 3.6 SD]). Our research project comprises three sequential experiments. This article reports on the first two, which were (1) static and (2) dynamic sensory evaluations of taste perceptions in the mouth. Participants assessed the taste of 0.3 M and 0.5 M sodium chloride solutions in two types of sensory evaluations: (1) a cup tasting test, in which they sipped the solution from cups, spat it out, and rated static salty taste intensity, and (2) a time-intensity sensory evaluation, in which the solutions were delivered to participants’ tongues through a custom-made delivery system while they recorded dynamic taste intensities on a hand-held meter. Older adults perceived significantly lower taste intensities than young adults (p = 0.004 and p < 0.001 for 0.3 M and 0.5 M, respectively). Reaction timings for both solutions did not differ, but the slopes for both concentrations were significantly lower for older adults than for young adults (p < 0.001). Using a standardized system allowed us to evaluate and directly compare real-time feedback on taste intensities according to age. This study is the first to characterize the time-intensity profiles of salty taste intensity in older adults. Our findings show that older adults do not take longer to recognize a salty taste, but their perception of taste intensity slowly increases, and yet remains lower than that of young adults. This suggests that older adults should be aware of the tendency to add more salt to their food to compensate for their low perceptions of salty taste. We would like to suggest them to savor and chew sufficiently during eating to optimize the perceived salty taste. Furthermore, our results offer a reference for ordinary citizens’ taste-intensity perceptions; our standardized system could be usefully integrated into clinical follow-up examinations and treatments.
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11
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Ai Y, Han P. Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Abstract
Food oral processing (FOP) is a fast-emerging research area in the food science discipline. Since its first introduction about a decade ago, a large amount of literature has been published in this area, forming new frontiers and leading to new research opportunities. This review aims to summarize FOP research progress from current perspectives. Food texture, food flavor (aroma and taste), bolus swallowing, and eating behavior are covered in this review. The discussion of each topic is organized into three parts: a short background introduction, reflections on current research findings and achievements, and future directions and implications on food design. Physical, physiological, and psychological principles are the main concerns of discussion for each topic. The last part of the review shares views on the research challenges and outlooks of future FOP research. It is hoped that the review not only helps readers comprehend what has been achieved in the past decade but also, more importantly, identify where the knowledge gaps are and in which direction the FOP research will go.
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Affiliation(s)
- Yue He
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Xinmiao Wang
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
| | - Jianshe Chen
- Laboratory of Food Oral Processing, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China;
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14
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Ruan L, Ju Y, Zhan C, Hou L. Improved umami flavor of soy sauce by adding enzymatic hydrolysate of low-value fish in the natural brewing process. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112911] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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15
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Tian X, Zhong F, Xia Y. Dynamic characteristics of sweetness and bitterness and their correlation with chemical structures for six steviol glycosides. Food Res Int 2022; 151:110848. [PMID: 34980386 DOI: 10.1016/j.foodres.2021.110848] [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: 11/11/2020] [Revised: 11/06/2021] [Accepted: 11/27/2021] [Indexed: 11/04/2022]
Abstract
Time-intensity (TI) dynamic sensory characterization was used to evaluate the temporal sweet and bitter perception of six commonly available steviol glycosides (Rubusoside, Stevioside, Rebaudioside C, Rebaudioside A, Rebaudioside D and Rebaudioside M). All parameters extracted from TI curves significantly varied among the six samples for both sweetness and bitterness. Compared to other compounds, Rebaudioside M and Rebaudioside D had faster onset of sweetness, quicker decay of aftertaste, and were nearly devoid of bitterness. Conversely, Rubusoside and Stevioside demonstrated an immediate distinct bitter taste and lingering aftertaste. Based on these results, a further investigation into the relationship between temporal properties and chemical structures was conducted. It was found that fewer glucosyl groups on C-19 would result in shorter time for initial stimulation and longer perception of bitterness, whereas more glucosyl groups on C-13 could trigger a faster increase and stronger intensity of sweetness. A shorter time to the peak for sweetness was obtained when the ratio of the number of glucosyl groups on C-13 to that on C-19 was lower, although there was no such effect on bitter taste. These relationships were explained by the adsorption and desorption of these compounds on the taste receptors. Higher numbers and larger sizes of substitutions at the C-19 position of steviol glycosides can increase their desorption percentages and lead to a quicker decay of sweetness. Meanwhile, compounds with fewer glucosyl groups, such as Rubusoside and Stevioside, presented lower desorption and thus longer bitter aftertaste. Overall, the addition of glucosyl groups would generate stronger sweetness and less bitterness if the substituent number on C-13 was closer to that on C-19. These findings conveyed insights into how to modify steviol glycosides to enhance their quality as sweeteners.
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Affiliation(s)
- Xinyu Tian
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
| | - Yixun Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
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16
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Han P. Advances in research on brain processing of food odors using different neuroimaging techniques. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.06.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Suen JLK, Yeung AWK, Wu EX, Leung WK, Tanabe HC, Goto TK. Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour. Foods 2021; 10:foods10092034. [PMID: 34574144 PMCID: PMC8466623 DOI: 10.3390/foods10092034] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 08/14/2021] [Accepted: 08/23/2021] [Indexed: 01/01/2023] Open
Abstract
The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.
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Affiliation(s)
- Justin Long Kiu Suen
- Faculty of Dentistry, The University of Hong Kong, Hong Kong, China; (J.L.K.S.); (A.W.K.Y.); (W.K.L.)
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, 2-9-18, Kanda-Misakicho, Chiyoda-ku, Tokyo 101-0061, Japan
| | - Andy Wai Kan Yeung
- Faculty of Dentistry, The University of Hong Kong, Hong Kong, China; (J.L.K.S.); (A.W.K.Y.); (W.K.L.)
| | - Ed X. Wu
- Department of Electrical and Electronic Engineering, Faculty of Engineering, The University of Hong Kong, Hong Kong, China;
| | - Wai Keung Leung
- Faculty of Dentistry, The University of Hong Kong, Hong Kong, China; (J.L.K.S.); (A.W.K.Y.); (W.K.L.)
| | - Hiroki C. Tanabe
- Department of Cognitive and Psychological Sciences, Graduate School of Informatics, Nagoya University, Furo-cho, Chikusa-ku, Nagoya 464-8601, Japan;
| | - Tazuko K. Goto
- Faculty of Dentistry, The University of Hong Kong, Hong Kong, China; (J.L.K.S.); (A.W.K.Y.); (W.K.L.)
- Department of Oral and Maxillofacial Radiology, Tokyo Dental College, 2-9-18, Kanda-Misakicho, Chiyoda-ku, Tokyo 101-0061, Japan
- Tokyo Dental College Research Branding Project, Tokyo Dental College, 2-9-18, Kanda-Misakicho, Chiyoda-ku, Tokyo 101-0061, Japan
- Correspondence:
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Stress Condition on a Restricted Sodium Diet Using Umami Substance (L-Glutamate) in a Pilot Randomized Cross-Over Study. Foods 2021; 10:foods10081739. [PMID: 34441517 PMCID: PMC8393573 DOI: 10.3390/foods10081739] [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: 06/21/2021] [Revised: 07/16/2021] [Accepted: 07/25/2021] [Indexed: 11/25/2022] Open
Abstract
Hypertensive patients who adopt a sodium-restricted diet have difficulty maintaining this change, and this could increase stress. On the other hand, soup rich in umami substances (dashi) was reported to reduce indexes of anxiety and stress. The objective of this study was to measure mood and physiological stress indexes during administration of a sodium-restricted diet with and without an umami substance (free L-glutamate) by a cross-over randomized, single-blind, placebo-controlled trial in Japanese female university students. The baseline was measured for 5 days followed by a sodium-restricted diet intervention phase that lasted for 10 days. The Profile of Mood States questionnaire was administered, a stress marker in saliva (chromogranin-A) was measured, and the amount of sodium intake was confirmed from 24 h urine collection samples. Results showed that the sodium reduction was verified by 24 h urine excretion. The percentage of change in the stress marker from the baseline showed that the stress level in group without the umami substance was significantly higher than that in the group with the umami substance (p = 0.013) after receiving a sodium-reduced diet for 6 or more days, indicating that stress was alleviated. This study suggested that umami substances might help to ameliorate stress during a sodium-reduced diet, especially in the initial phase.
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Zheng Y, Tang L, Yu M, Li T, Song H, Li P, Li K, Xiong J. Fractionation and identification of salty peptides from yeast extract. Journal of Food Science and Technology 2021; 58:1199-1208. [PMID: 33678901 DOI: 10.1007/s13197-020-04836-1] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/17/2020] [Accepted: 10/01/2020] [Indexed: 11/26/2022]
Abstract
Abstract Salty taste is an important sensory attribute in many foods, which stimulates the appetite. But high-salt diets bring many health risks, and salty alternatives should be explored to solve this problem. The salt-reducing agents may impart new odors in food. Therefore, the research should focus on developing a novel agent, which would replace the salt without affecting the taste of the food. Generally, some yeast extracts taste salty and can be used for replacing salts in foods without imparting any additional odor. In this study, we fractionated salty peptides from FA31 (Angel Yeast) by ultrafiltration, gel permeation chromatography, preparative liquid chromatography (pre-HPLC), with the combination of sensory evaluation, and the peptide sequence was identified by ESI-Q-TOF LC/MS as Asp-Asp, Glu-Asp, Asp-Asp-Asp, Ser-Pro-Glu, and Phe-Ile. Graphic abstract
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Affiliation(s)
- Yingying Zheng
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Long Tang
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Mingguang Yu
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Ting Li
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Huanlu Song
- Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, Beijing Technology and Business University, No. 11, Fucheng Road, Haidian District, Beijing, 100048 China
| | - Pei Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Ku Li
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
| | - Jian Xiong
- Angel Yeast Co., Ltd., Yichang, 443000 Hubei Province China
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20
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Figueroa V, Farfán M, Aguilera J. Seaweeds as Novel Foods and Source of Culinary Flavors. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1892749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- V. Figueroa
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - M. Farfán
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
| | - J.M. Aguilera
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica De Chile, Santiago, Chile
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21
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Zhao Y, Zhao X, Sun-Waterhouse D, Ivan Neil Waterhouse G, Zhao M, Zhang J, Wang F, Su G. Two-stage selective enzymatic hydrolysis generates protein hydrolysates rich in Asn-Pro and Ala-His for enhancing taste attributes of soy sauce. Food Chem 2020; 345:128803. [PMID: 33310561 DOI: 10.1016/j.foodchem.2020.128803] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 11/10/2020] [Accepted: 11/30/2020] [Indexed: 01/30/2023]
Abstract
This study demonstrated the contribution of peptides to umami soy sauce taste. Asn-Pro and Ala-His with remarkable umami taste and umami-enhancing capacity were found in original soy sauce, possessing umami thresholds of 175 and 160 mg/L and umami-enhancing thresholds of 10 and 13 mg/L, respectively. Firstly, an industrially viable two-stage hydrolysis at 55 °C (a 12-h hydrolysis with the neutral protease, then a 12-h hydrolysis with the aminopeptidase) was established to produce protein hydrolysates rich in umami-tasting and umami-enhancing peptides (e.g. Asn-Pro and Ala-His) from non-soy sauce protein preparations (soy protein isolate, rice proteins, wheat proteins, peanut proteins or pea proteins). The soy protein isolate hydrolysate produced via the two-stage hydrolysis had Asn-Pro and Ala-His contents 3.32 and 1.15 times higher than those produced via the one-stage hydrolysis using the neutral protease only. Adding the hydrolysate to original soy sauce at 5% w/v significantly increased umami and reduced bitterness.
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Affiliation(s)
- Yaqi Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xuan Zhao
- College of Tropical Agriculture and Forestry, Guangdong Agriculture Industry Business Polytechnic College, Guangzhou 510507, China
| | - Dongxiao Sun-Waterhouse
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; School of Chemical Sciences, University of Auckland, Auckland 1142, New Zealand
| | | | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China
| | - Jiahui Zhang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Fang Wang
- Shanghai Totole Food Ltd, Shanghai 201812, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Tianqi Biological Technology Co., Ltd, Foshan 528000, China.
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22
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23
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Sinding C, Thibault H, Hummel T, Thomas-Danguin T. Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception. Neuroscience 2020; 452:126-137. [PMID: 33197506 DOI: 10.1016/j.neuroscience.2020.10.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/13/2020] [Accepted: 10/26/2020] [Indexed: 10/23/2022]
Abstract
Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a "usual" salt concentration (PPS2), ii) with "reduced" salt (PPS1: -50%), and iii) with reduced salt and a "beef stock" odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor-taste interactions with potential top-down effects on primary sensory regions.
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Affiliation(s)
- Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Henri Thibault
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
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24
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Zhou T, Feng Y, Thomas-Danguin T, Zhao M. Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. Food Chem 2020; 335:127664. [PMID: 32739820 DOI: 10.1016/j.foodchem.2020.127664] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2020] [Revised: 07/18/2020] [Accepted: 07/22/2020] [Indexed: 10/23/2022]
Abstract
Odor-taste interaction has become a popular salt reduction method. In this study, the odorants associated with saltiness in soy sauce were selected by gas chromatography/olfactometry-associated taste (GC/O-AT), and their ability to induce saltiness/umami enhancement was verified by sensory evaluation. A total of 30 taste-associated odorants were perceived, including 5 saltiness-associated and 2 umami-associated odorants. Among them, 3-(methylthio)propanal, 1-octen-3-ol, 3-(methylthio)-1-propanol, and 2,5-dimethylpyrazine could significantly enhance saltiness of 0.3% NaCl solution (p < 0.05). Furthermore, 3-(methylthio)propanal, maltol, 2,5-dimethyl-4-hydroxy-3(2H)-furanone (HDMF), dimethyl trisulfide, 3-(methylthio)-1-propanol and 1-octen-3-ol could also enhance the umami taste in 0.3% monosodium glutamate solution. Compared with zero or strong-salt-content (0.8%) solution, the saltiness of weak-salt-content (0.3%) was enhanced significantly by adding the odorant. These results suggest that salty food is an efficient source for selecting saltiness-enhancing odorants, which could be used to compensate NaCl reduction in food.
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Affiliation(s)
- Ting Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Yunzi Feng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, China.
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, Institut National de la Recherche Agronomique, UMR1324 INRA, UMR6265 CNRS, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Proc & Nutr Regulat Technol, Guangzhou 510640, China.
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25
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Manabe M, Sakaue R, Obata A. Contribution of the retronasal odor of soy sauce to salt reduction. J Food Sci 2020; 85:2523-2529. [PMID: 32654181 DOI: 10.1111/1750-3841.15332] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2019] [Revised: 05/10/2020] [Accepted: 05/18/2020] [Indexed: 11/29/2022]
Abstract
The characteristic odor of soy sauce has been reported to enhance saltiness. However, soy sauce is used not only as a sauce that is added directly to food, but also as a seasoning. In addition, some of the aromatic compounds that contribute to the soy sauce odor change during cooking or heating. In the present study, the effects of the retronasal odor of uncooked and cooked soy sauce on the enhancement of saltiness and palatability of a low-salt solution were sensory evaluated. A probit analysis indicated that the saltiness-enhancing effect of the odor of 15% uncooked soy sauce was lost by heating. The odors of soy sauce boiled for 10 min (cooked SS) and the residue of soy sauce heated at 200 °C for 1 min improved the palatability of the low-salt solution. Gas chromatography (GC) analyses, namely, GC-olfactometry and GC-mass spectrometry, showed that one active candidate aromatic component of soy sauce contributing to saltiness enhancement was 3-methyl-1-butanol (3-Me-BuOH). The saltiness-enhancing effects of cooked SS could be restored by adding 3-Me-BuOH, as assessed by the sensory evaluation. These data demonstrated that 3-Me-BuOH contributes to saltiness enhancement. PRACTICAL APPLICATION: We found that the odor of cooked soy sauce could improve the palatability of low-salt food. Although the saltiness-enhancing effect provided by the odor of uncooked soy sauce was lost, the saltiness-enhancing effect of the odor of cooked soy sauce can be partially restored by adding 3-methyl butanol. Thus, not only the odor of unheated soy sauce but also the odor of heated soy sauce following addition of 3-methyl butanol may be useful for developing palatable salt-reduced food.
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Affiliation(s)
- Mariko Manabe
- Faculty of Human Life and Science, Doshisha Women's College of Liberal Arts, Teramachi Nishiiru, Imadegawa, Kamigyo-ku, Kyoto, 602-0893, Japan
| | - Ryoichi Sakaue
- Research & Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba, 278-0037, Japan
| | - Akio Obata
- Research & Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba, 278-0037, Japan
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26
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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27
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Zhang Y, Zhang L, Venkitasamy C, Pan Z, Ke H, Guo S, Wu D, Wu W, Zhao L. Potential effects of umami ingredients on human health: Pros and cons. Crit Rev Food Sci Nutr 2019; 60:2294-2302. [PMID: 31272187 DOI: 10.1080/10408398.2019.1633995] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Umami taste is the most recent confirmed basic taste in addition to sour, sweet, bitter, and salty. It has been controversial because of its effects on human nutritional benefit. Based on the available literatures, this review categorized 13 positive and negative effects of umami taste on human health. On the positive side, umami taste can improve food flavor and consumption, improve nutrition intake of the elderly and patients, protect against duodenal cancer, reduce ingestion of sodium chloride, decrease consumption of fat, and improve oral functions. On the other hand, umami taste can also induce hepatotoxicity, cause asthma, induce migraine headaches, damage the nervous system, and promote obesity. Due to its novelty, there are many functions and effects of umami taste waiting to be discovered. With further investigation, more information regarding the effects of umami taste on human health will be discerned.
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Affiliation(s)
- Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Longyi Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Chandrasekar Venkitasamy
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, Davis, California, USA.,Healthy Processed Foods Research Unit, Western Regional Research Center, USDA-ARS, Albany, California, USA
| | - Huan Ke
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Siya Guo
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Di Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Wanxia Wu
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China
| | - Liming Zhao
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, China.,State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry, East China University of Science and Technology, Shanghai, China
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28
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Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2018.11.019] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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