Consumer acceptance and sensory perception of roasted American-European hybrid hazelnuts

Interspecific American-European hazelnut (Corylus americana × C. avellana) hybrids are being developed for the Upper Midwest region of the United States, which have potential economic and ecological benefits. Currently, researchers are working on pre-commercialization initiatives to create a local hazelnut industry. However, a lack of knowledge on the sensory characteristics and consumer acceptability of the hybrid hazelnuts have been identified as potential limitations to production. This study investigated consumer responses to hybrid hazelnuts, employing hedonic ratings and check-all-that-apply (CATA) questions. Twelve roasted hazelnut hybrids were subjected to consumer evaluation for liking (aroma, color, flavor, texture, and overall) and aroma and flavor descriptors. Consumers also evaluated two European hazelnut varieties for comparative purposes. Liking scores were significantly different (p < 0.05) across different hybrid varieties and when comparing specific hybrids with European varieties. CATA sensory profiles specific to different varieties were also observed and discriminating attributes were identified using multiple-response methodologies. Penalty analysis based on CATA further identified the attributes roasty, hazelnut-like, caramel-like, chocolate-like, sweet, and salty as primary drivers of aroma/flavor liking, while earthy, burnt, and bitter were identified as primary drivers of disliking. Overall, unique flavors that impacted liking were found in hybrid hazelnuts and, when compared with European hazelnuts, provided insights for breeding and post-processing strategies to optimize product quality.

Weapons or deterrents? Nudibranch molluscs use distinct ecological modes of chemical defence against predators

Defensive chemicals are used by plants and animals to reduce the risk of predation through different mechanisms, including toxins that cause injury and harm (weapons) and unpalatable or odiferous compounds that prevent attacks (deterrents). However, whether effective defences are both toxins and deterrents, or work in just one modality is often unclear. In this study, our primary aim was to determine whether defensive compounds stored by nudibranch molluscs acted as weapons (in terms of being toxic), deterrents (in terms of being distasteful) or both. Our secondary aim was to investigate the response of different taxa to these defensive compounds. To do this, we identified secondary metabolites in 30 species of nudibranch molluscs and investigated their deterrent properties using antifeedant assays with three taxa: rock pool shrimp, Palaemon serenus, and two fish species: triggerfish Rhinecanthus aculeatus and toadfish Tetractenos hamiltoni. We compared these results to toxicity assays using brine shrimp Artemia sp. and previously published toxicity data with a damselfish Chromis viridis. Overall, we found no clear relationship between palatability and toxicity, but instead classified defensive compounds into the following categories: Class I & II-highly unpalatable and highly toxic; Class I-weakly unpalatable and highly toxic; Class II-highly unpalatable but weakly toxic; WR (weak response)-weakly unpalatable and weakly toxic. We also found eight extracts from six species that did not display activity in any assays indicating they may have very limited chemical defensive mechanisms (NR, no response). We found that the different classes of secondary metabolites were similarly unpalatable to fish and shrimp, except extracts from Phyllidiidae nudibranchs (isonitriles) that were highly unpalatable to shrimp but weakly unpalatable to fish. Our results pave the way towards better understanding how animal chemical defences work against a variety of predators. We highlight the need to disentangle weapons and deterrents in future work on anti-predator defences to better understand the foraging decisions faced by predators, the resultant selection pressures imposed on prey and the evolution of different anti-predator strategies.

Taste Processing: Insights from Animal Models

Taste processing is an adaptive mechanism involving complex physiological, motivational and cognitive processes. Animal models have provided relevant data about the neuroanatomical and neurobiological components of taste processing. From these models, two important domains of taste responses are described in this review. The first part focuses on the neuroanatomical and neurophysiological bases of olfactory and taste processing. The second part describes the biological and behavioral characteristics of taste learning, with an emphasis on conditioned taste aversion as a key process for the survival and health of many species, including humans.

Marine chemical ecology in benthic environments

Covering: Most of 2013 up to the end of 2015 This review highlights the 2013-2015 marine chemical ecology literature for benthic bacteria and cyanobacteria, macroalgae, sponges, cnidarians, molluscs, other benthic invertebrates, and fish.

Consumers' Perceptions and Preferences for Bitterness in Vegetable Foods: The Case of Extra-Virgin Olive Oil and Brassicaceae-A Narrative Review

The presence of some healthy phytochemicals in food can be paired with high bitterness, and consumers have a widespread avoidance toward bitter-tasting food. This causes a gap between preferences and healthy needs of consumers. Therefore, this review collected insights from literature belonging to different discipline domains in order to have a broad view of the current state-of-the-art about biochemical aspects and consumers’ perceptions and preferences toward foods with an enhanced bitter taste. In detail, we focused on two core products of the Mediterranean diet: Extra-virgin olive oil (EVOO) and Brassicaceae, both characterized by specific phytochemicals having strong healthy properties and bitter-pungent taste. Results suggested that, although bitter taste is a general driver of dislike, some exceptions can be represented by: niches of consumers (e.g., innovators and organic buyers), foods consumed with specific purposes (e.g., coffee, chocolate, and alcoholic beverages). The level of bitterness perceived by the consumers can be modulated through exposure, information on benefits, and elements within the environment (e.g., music). Thus, these insights can be used to develop specific campaigns aimed at promoting bitter (healthy) food, considering also the key role that could be played by food pairings.

Coping with noxious effects of quinine by praying mantids (Mantodea) and spiders (Araneae)

Because of its bitter taste, quinine elicits strong antifeedant and toxic effects in animals including arthropods. In the present study, two mantis, Sphodromantis viridis, Hierodula membranacea, and two spider species, Nephila edulis, Selenocosmia javanensis, were offered a quinine solution or prey (crickets) contaminated or injected with quinine, which they ingested and survived without apparent toxic symptoms. Analysis of their faeces and, in the case of spiders, of silk from their web revealed that quinine was excreted over a period of 8-12 (mantids) or 7 days (spiders). Interestingly, the silk glands of the spiders served as an additional excretory organ of quinine. Both, mantids and spiders were shown to tolerate high amounts of quinine in their prey. Obviously, the bitter taste of this compound is not perceived by their gustatory receptors and consequently triggers no aversive reactions.

Drosophila Bitter Taste(s)

Most animals possess taste receptors neurons detecting potentially noxious compounds. In humans, the ligands which activate these neurons define a sensory space called “bitter”. By extension, this term has been used in animals and insects to define molecules which induce aversive responses. In this review, based on our observations carried out in Drosophila, we examine how bitter compounds are detected and if bitter-sensitive neurons respond only to molecules bitter to humans. Like most animals, flies detect bitter chemicals through a specific population of taste neurons, distinct from those responding to sugars or to other modalities. Activating bitter-sensitive taste neurons induces aversive reactions and inhibits feeding. Bitter molecules also contribute to the suppression of sugar-neuron responses and can lead to a complete inhibition of the responses to sugar at the periphery. Since some bitter molecules activate bitter-sensitive neurons and some inhibit sugar detection, bitter molecules are represented by two sensory spaces which are only partially congruent. In addition to molecules which impact feeding, we recently discovered that the activation of bitter-sensitive neurons also induces grooming. Bitter-sensitive neurons of the wings and of the legs can sense chemicals from the gram negative bacteria, Escherichia coli, thus adding another biological function to these receptors. Bitter-sensitive neurons of the proboscis also respond to the inhibitory pheromone, 7-tricosene. Activating these neurons by bitter molecules in the context of sexual encounter inhibits courting and sexual reproduction, while activating these neurons with 7-tricosene in a feeding context will inhibit feeding. The picture that emerges from these observations is that the taste system is composed of detectors which monitor different “categories” of ligands, which facilitate or inhibit behaviors depending on the context (feeding, sexual reproduction, hygienic behavior), thus considerably extending the initial definition of “bitter” tasting.