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Kurata S, Kuroda R, Komaki F. Statistical modeling for temporal dominance of sensations data incorporating individual characteristics of panelists: an application to data of milk chocolate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2420-2428. [PMID: 35602451 PMCID: PMC9114240 DOI: 10.1007/s13197-021-05260-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 06/21/2021] [Accepted: 08/13/2021] [Indexed: 11/01/2022]
Abstract
We discuss the modeling of temporal dominance of sensations (TDS) data, time series data appearing in sensory analysis, that describe temporal changes of the dominant taste in the oral cavity. Our aims were to obtain the transition process of attributes (tastes and mouthfeels) in the oral cavity, to express the tendency of dominance durations of attributes, and to specify factors (such as sex, age, food preference, dietary habits, and sensitivity to a particular taste) affecting dominance durations, simultaneously. To achieve these aims, we propose an analysis procedure applying models based on the semi-Markov chain and the negative binomial regression, one of the generalized linear models. By using our method, we can take differences among individual panelists and dominant attributes into account. We analyzed TDS data for milk chocolate with the proposed method and verified the performance of our model compared with conventional analysis methods. We found that our proposed model outperformed conventional ones; moreover, we identified factors that have effects on dominance durations. Results of an experiment support the importance of reflecting characteristics of panelists and attributes. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05260-9.
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Affiliation(s)
- Sumito Kurata
- Graduate School of Information Science and Technology, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656 Japan
| | - Reiko Kuroda
- LOTTE Co., Ltd. Central Laboratory, 1-1 Numakage 3-chome, Minami-ku, Saitama, 336-8601 Japan
| | - Fumiyasu Komaki
- Graduate School of Information Science and Technology, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo, 113-8656 Japan
- RIKEN Center for Brain Science, 2-1 Hirosawa, Wako City, Saitama, 351-0198 Japan
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2
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Craine EB, Bramwell S, Ross CF, Fisk S, Murphy KM. Strategic malting barley improvement for craft brewers through consumer sensory evaluation of malt and beer. J Food Sci 2021; 86:3628-3644. [PMID: 34190346 DOI: 10.1111/1750-3841.15786] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2020] [Revised: 05/05/2021] [Accepted: 05/10/2021] [Indexed: 01/22/2023]
Abstract
American craft brewers are targeting barley malt as a novel source of flavor and as a means of differentiation. However, fundamental tools have only recently emerged to aid barley breeders in supporting this effort, such as the hot steep malt sensory method, a wort preparation method recently approved by the American Society of Brewing Chemists for evaluation of extractable malt flavor. The primary objective of this study was to determine if insights into beer liking and sensory attributes can be gained through hot steep malt sensory using an untrained panel of craft beer consumers (n = 95). We evaluated consumer acceptance of hot steep and beer samples of different barley genotypes using a 9-point hedonic scale, check-all-that-apply (CATA), and open comment during separate sensory panels. Beers brewed with Washington State University breeding lines (n = 4), selected for all-malt craft brewing, generally had higher consumer acceptance than the industry-standard control variety (CDC Copeland). Genotype had a significant influence on the consumer acceptance of beer aroma, appearance, taste/flavor, sweetness, and overall liking but only on hot steep appearance. Significant differences between genotypes were found for 18% (fruity and other) and 46% (chemical, citrus, earthy, fruity, stale, and sweet aromatic) of CATA attributes for the hot steep and beer panels, respectively. Hot steep and beer liking and sensory attributes had low correlation coefficients. For example, beer overall liking was negatively correlated with chemical (r = -0.338, p < 0.0001) and positively correlated with fruity (r = 0.265, p < 0.0001). This study demonstrates that untrained craft beer consumers can better differentiate among genotypes using beers than hot steep samples. PRACTICAL APPLICATION: In general, Washington State University barley breeding lines had higher consumer acceptance than the control variety, CDC Copeland. Each genotype had a distinctive beer flavor profile, such as 12WA_120.14 (fruity and sweet aromatic), which had the highest consumer acceptance ratings, and 10WA_107.43 (citrus), which has been released as the variety "Palmer." The results illustrate that the use of different barley genotypes presents varied sensory properties in the final beer and that particular malt and beer sensory attributes may influence consumer acceptance.
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Affiliation(s)
- Evan B Craine
- Department of Crop and Soil Sciences, Washington State University, Washington, USA
| | - Stephen Bramwell
- Thurston County Extension, Washington State University, Washington, USA
| | - Carolyn F Ross
- School of Food Science, Washington State University, Washington, USA
| | - Scott Fisk
- Department of Crop and Soil Science, Oregon State University, Oregon, USA
| | - Kevin M Murphy
- Department of Crop and Soil Sciences, Washington State University, Washington, USA
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Impact of consumption frequency on generations of sensory product profiles using CATA questions: Case studies with two drink categories. Food Res Int 2020; 137:109378. [PMID: 33233080 DOI: 10.1016/j.foodres.2020.109378] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/22/2020] [Accepted: 06/02/2020] [Indexed: 12/23/2022]
Abstract
Check-All-That-Apply (CATA) is a very popular tool for rapid sensory profiling in consumer research. Yet, consumers' dietary habits, such as consumption frequency, has been neglected in regard to the impact, if any, on CATA question responses. The present work aimed to fill this gap, by focusing on the effect of different consumption frequencies with four studies (N = 686). Two categories of drink products were involved, chrysanthemum tea and instant coffee. For each category, two sets of products were prepared to constitute two levels of difference between samples (larger vs. smaller). Consumers were classified into high- and low-consumption groups according to their consumption frequencies of each focal product; the size of these subgroups ranged from 54 to 130. Overall, the two groups did not produce large discrepancies from each other when constructing sensory profiling of the tested samples with CATA questions as well as the stability of sample configurations. However, there were some nuances between them. In the evaluation of chrysanthemum tea samples, the higher-consumption group of consumers presented better discrimination than the lower-consumption group while this was reversed for coffee samples. This might be mainly attributed to the fact infrequent consumers were more sensitive to such negative attributes as "strong chrysanthemum smell for chrysanthemum samples, earthy for coffee samples". Further, despite the higher stability obtained with larger sizes of difference between samples in Studies 3 and 4, in general, the effect of size of differences within sample sets was not significant between different consumption groups. To more effectively contribute to refinement of methodological guidelines for CATA questions, more validation work is needed.
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4
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The Effects of Caffeine Mouth Rinsing on Exercise Performance: A Systematic Review. Int J Sport Nutr Exerc Metab 2020; 30:362-373. [DOI: 10.1123/ijsnem.2020-0083] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 05/13/2020] [Accepted: 06/05/2020] [Indexed: 11/18/2022]
Abstract
Caffeine ingestion can improve performance across a variety of exercise modalities but can also elicit negative side effects in some individuals. Thus, there is a growing interest in the use of caffeine mouth rinse solutions to improve sport and exercise performance while minimizing caffeine’s potentially adverse effects. Mouth rinse protocols involve swilling a solution within the oral cavity for a short time (e.g., 5–10 s) before expectorating it to avoid systemic absorption. This is believed to improve performance via activation of taste receptors and stimulation of the central nervous system. Although reviews of the literature indicate that carbohydrate mouth rinsing can improve exercise performance in some situations, there has been no attempt to systematically review the available literature on caffeine mouth rinsing and its effects on exercise performance. To fill this gap, a systematic literature search of three databases (PubMed, SPORTDiscus, and Web of Science) was conducted by two independent reviewers. The search resulted in 11 randomized crossover studies that were appraised and reviewed. Three studies found significant positive effects of caffeine mouth rinsing on exercise performance, whereas the remaining eight found no improvements or only suggestive benefits. The mixed results may be due to heterogeneity in the methods across studies, interindividual differences in bitter tasting, and differences in the concentrations of caffeine solutions. Future studies should evaluate how manipulating the concentration of caffeine solutions, habitual caffeine intake, and genetic modifiers of bitter taste influence the efficacy of caffeine mouth rinsing as an ergogenic strategy.
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Grabež V, Egelandsdal B, Kjos NP, Håkenåsen IM, Mydland LT, Vik JO, Hallenstvedt E, Devle H, Øverland M. Replacing soybean meal with rapeseed meal and faba beans in a growing-finishing pig diet: Effect on growth performance, meat quality and metabolite changes. Meat Sci 2020; 166:108134. [PMID: 32276175 DOI: 10.1016/j.meatsci.2020.108134] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 03/26/2020] [Accepted: 03/26/2020] [Indexed: 01/04/2023]
Abstract
Rapeseed meal and faba beans (RSM/FB) can serve as an alternative to imported soybean meal (SBM). In this study, forty Norwegian crossbred ([Landrace x Yorkshire] x Duroc) growing-finishing pigs (108.7 ± 4.2 kg final BW) were fed a diet with either SBM or RSM/FB as protein sources. RSM/FB increased feed conversion ratio (P = .04) in the finishing period, reduced lightness (P = .04) and yellowness (P = .004) of meat, changed amounts of individual fatty acids, but not of total SFA, MUFA and PUFA. Importantly, RSM/FB reduced the glucose level (P < .05) in meat. Lower pyroglutamic acid (P = .06) in RSM/FB indicate lower oxidative stress in pre-rigor muscle cell. Increased abundance of free amino acids, sweet tasting metabolites, reduced warmed-over flavor and flavor attributes indicated desirable properties of RSM/FB meat. To conclude, RSM/FB in pig diet supported growth performance and carcass quality comparable to SBM and had a positive effect on meat quality.
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Affiliation(s)
- Vladana Grabež
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Bjørg Egelandsdal
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Nils Petter Kjos
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1430 Ås, Norway
| | - Ingrid Marie Håkenåsen
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1430 Ås, Norway
| | - Liv Torunn Mydland
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1430 Ås, Norway
| | - Jon Olav Vik
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | | | - Hanne Devle
- Faculty of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, N-1432 Ås, Norway
| | - Margareth Øverland
- Faculty of Biosciences, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, N-1430 Ås, Norway.
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Zhang L, Cao QQ, Granato D, Xu YQ, Ho CT. Association between chemistry and taste of tea: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.05.015] [Citation(s) in RCA: 101] [Impact Index Per Article: 25.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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Are caffeine’s performance-enhancing effects partially driven by its bitter taste? Med Hypotheses 2019; 131:109301. [DOI: 10.1016/j.mehy.2019.109301] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2019] [Revised: 06/19/2019] [Accepted: 07/03/2019] [Indexed: 02/07/2023]
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Ong JS, Hwang LD, Zhong VW, An J, Gharahkhani P, Breslin PAS, Wright MJ, Lawlor DA, Whitfield J, MacGregor S, Martin NG, Cornelis MC. Understanding the role of bitter taste perception in coffee, tea and alcohol consumption through Mendelian randomization. Sci Rep 2018; 8:16414. [PMID: 30442986 PMCID: PMC6237869 DOI: 10.1038/s41598-018-34713-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Accepted: 10/19/2018] [Indexed: 12/21/2022] Open
Abstract
Consumption of coffee, tea and alcohol might be shaped by individual differences in bitter taste perception but inconsistent observational findings provide little insight regarding causality. We conducted Mendelian randomization analyses using genetic variants associated with the perception of bitter substances (rs1726866 for propylthiouracil [PROP], rs10772420 for quinine and rs2597979 for caffeine) to evaluate the intake of coffee, tea and alcohol among up to 438,870 UK Biobank participants. A standard deviation (SD) higher in genetically predicted bitterness of caffeine was associated with increased coffee intake (0.146 [95%CI: 0.103, 0.189] cups/day), whereas a SD higher in those of PROP and quinine was associated with decreased coffee intake (-0.021 [-0.031, -0.011] and -0.081 [-0.108, -0.054] cups/day respectively). Higher caffeine perception was also associated with increased risk of being a heavy (>4 cups/day) coffee drinker (OR 1.207 [1.126, 1.294]). Opposite pattern of associations was observed for tea possibly due to the inverse relationship between both beverages. Alcohol intake was only negatively associated with PROP perception (-0.141 [-1.88, -0.94] times/month per SD increase in PROP bitterness). Our results reveal that bitter perception is causally associated with intake of coffee, tea and alcohol, suggesting a role of bitter taste in the development of bitter beverage consumption.
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Affiliation(s)
- Jue-Sheng Ong
- QIMR Berghofer Medical Research Institute, Brisbane, Australia.
- School of Medicine, University of Queensland, Brisbane, Australia.
| | - Liang-Dar Hwang
- QIMR Berghofer Medical Research Institute, Brisbane, Australia.
- School of Medicine, University of Queensland, Brisbane, Australia.
- University of Queensland Diamantina Institute, University of Queensland, Brisbane, Australia.
| | - Victor W Zhong
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA
| | - Jiyuan An
- QIMR Berghofer Medical Research Institute, Brisbane, Australia
| | | | - Paul A S Breslin
- Monell Chemical Senses Center, Philadelphia, PA, 19104, USA
- Department of Nutritional Sciences, School of Environmental and Biological Sciences, Rutgers University, New Brunswick, NJ, 08901, USA
| | - Margaret J Wright
- Queensland Brain Institute, University of Queensland, Brisbane, Queensland, 4072, Australia
- Centre for Advanced Imaging, University of Queensland, Brisbane, Queensland, 4072, Australia
| | - Deborah A Lawlor
- MRC Integrative Epidemiology Unit at the University of Bristol, Oakfield House, Oakfield Grove, Bristol, BS8 2BN, UK
- Population Health Science, Bristol Medical School, University of Bristol, Canynge Hall, Whiteladies Road, Bristol, BS8 2PS, UK
| | - John Whitfield
- QIMR Berghofer Medical Research Institute, Brisbane, Australia
| | | | | | - Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA
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Hughes PS, Simpson WJ. Bitterness of Congeners and Stereoisomers of Hop-Derived Bitter Acids Found in Beer. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-54-0234] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- P. S. Hughes
- BRF International, Nuffield, Surrey, RHI 4HY, U.K
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10
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Thibodeau M, Pickering GJ. The role of taste in alcohol preference, consumption and risk behavior. Crit Rev Food Sci Nutr 2017; 59:676-692. [DOI: 10.1080/10408398.2017.1387759] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Margaret Thibodeau
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
| | - Gary J. Pickering
- Department of Biological Sciences, Brock University, St. Catharines, ON L2S 3A1, Canada
- Department of Psychology, Brock University, St. Catharines, ON L2S 3A1, Canada
- Cool Climate Oenology and Viticulture Institute, Brock University, St. Catharines, ON L2S 3A1, Canada
- National Wine and Grape Industry Centre, Charles Sturt University, Wagga Wagga, NSW, Australia
- Sustainability Research Centre, University of the Sunshine Coast, Sippy Downs, Queensland, Australia
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11
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Gotow N, Moritani A, Hayakawa Y, Akutagawa A, Hashimoto H, Kobayakawa T. High consumption increases sensitivity to after-flavor of canned coffee beverages. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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King BM, Moreau N. A COMPARISON OF BITTER PERCEPTION IN HIGH-ALCOHOL, LOW-ALCOHOL AND ALCOHOL-FREE BEER. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1996.tb00925.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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13
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Porretta S, Donadini G. A Preference Study for No Alcohol Beer in Italy Using Quantitative Concept Analysis. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00775.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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14
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Pasini F, Verardo V, Cerretani L, Caboni MF, D'Antuono LF. Rocket salad (Diplotaxis and Eruca spp.) sensory analysis and relation with glucosinolate and phenolic content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:2858-64. [PMID: 21725983 DOI: 10.1002/jsfa.4535] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2011] [Revised: 05/17/2011] [Accepted: 05/27/2011] [Indexed: 05/03/2023]
Abstract
BACKGROUND Salad crops of the Brassicaceae family, such as Diplotaxis tenuifolia and Eruca vesicaria, commonly referred to as 'rocket salads', have attracted considerable interest as culinary vegetables because of their strong flavour and their content of putative health-promoting compounds. Among such compounds, glucosinolates and phenolics are well-known phytochemicals with an important role also in determining the characteristic flavour of these species. In this study, to identify potentially high-value rocket salads, 37 cultivated types were examined for sensory characters and their relations with glucosinolate and phenolic contents, which ranged from 0.76 to 3.03 g kg(-1) dry weight (DW) and from 4.68 to 31.39 g kg(-1) DW, respectively. RESULTS The perception of bitter taste was significantly affected by specific glucosinolates, namely progoitrin/epiprogoitrin and dimeric glucosativin. Aroma intensity was negatively related to glucoalyssin content, whereas pungency was significantly related to total glucosinolate content. Kaempferol-3-(2-sinapoyl-glucoside)-4'-glucoside was positively and significantly related to all flavour trait perceptions. Aroma intensity, pungency, crunchiness and juiciness were positively related to typical rocket salad flavour perception through a prominent direct effect. CONCLUSION Aroma intensity, pungency, crunchiness and juiciness were strong determinants of overall rocket salad flavour perception. Visual traits also characterised sensory components. Bitterness, usually considered a negative flavour trait, was moderately perceived in the examined material, without negatively affecting typical flavour perception. In the range of the examined material, glucosinolate content did not contrast with typical flavour, demonstrating that good taste and putative health-promoting properties may coexist.
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Affiliation(s)
- Federica Pasini
- Department of Food Science, Faculty of Agriculture, Food Science University Campus, University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy.
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Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users. Appetite 2011; 58:19-27. [PMID: 21986186 DOI: 10.1016/j.appet.2011.09.018] [Citation(s) in RCA: 57] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2010] [Revised: 05/18/2011] [Accepted: 09/26/2011] [Indexed: 11/22/2022]
Abstract
Some individuals savor spicy foods, while others avoid them. Reasons underlying this range of hedonic responses are unknown. The purpose of this study was to explore the basis for individual differences in preference for spicy foods. Regular spicy food users (n=13) and non-users (n=12) were characterized for selected sensory, physiological, personality, and cultural attributes. Individual differences between users and non-users were primarily related to sensory and cultural attributes (i.e., a higher proportion of users reported consuming spicy foods since childhood and users rated spicy foods as more palatable and were better able to discriminate this burn than non-users). Users and non-users exhibited comparable responsiveness to noxious pressure pain, oral tactile sensitivity, and auditory sensitivity, varying only in responsiveness to oral thermal heat (i.e., users were more sensitive to increases than non-users). Studied personality traits did not vary between users and non-users. These findings suggest that prior experience, rather than physiological adaptation or personality differences, may best predict preference for spicy foods. These findings are of public health interest, given that spicy food consumption is reported to confer weight management and food safety benefits.
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Arrieta ÁA, Rodríguez-Méndez ML, de Saja JA, Blanco CA, Nimubona D. Prediction of bitterness and alcoholic strength in beer using an electronic tongue. Food Chem 2010. [DOI: 10.1016/j.foodchem.2010.05.006] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Engel E, Martin N, Issanchou S. Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption. Appetite 2006; 46:263-9. [PMID: 16546295 DOI: 10.1016/j.appet.2006.01.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2005] [Revised: 12/29/2005] [Accepted: 01/11/2006] [Indexed: 11/19/2022]
Abstract
The consumption of cauliflower consumers has been related to the olfactory and gustatory sensitivities to potentially objectionable flavor compounds in this vegetable. Based on the ascending concentration series method of limits, a first experiment was designed to develop rapid tests dedicated to estimate individuals' olfactory thresholds for allyl isothiocyanate (AITC) and dimethyl trisulfide (DMTS) and gustatory thresholds for sinigrin (SIN). The best compromise between rapidity and reliability was obtained with two replications of a four-alternative forced choice (AFC) at six ascending concentrations (6x2x4-AFC) for both AITC and DMTS, and with a 6x1x4-AFC for SIN. In a second experiment, sensitivity to SIN, AITC and DMTS was determined on 267 participants divided into three cauliflower consumer target groups: non-, medium- or high consumers. The non-consumers were significantly more sensitive to SIN and AITC than were the medium and high consumers. No effect of consumer's sensitivity to DMTS was observed.
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Affiliation(s)
- Erwan Engel
- Equipe Typicité Aromatique et Authentification, Unité de Recherche sur la Qualité des Produits Animaux, Institut National de la Recherche Agronomique, 63122 Saint-Genès-Champanelle, France.
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18
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Engel E, Baty C, Le Corre D, Souchon I, Martin N. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2002; 50:6459-6467. [PMID: 12381134 DOI: 10.1021/jf025579u] [Citation(s) in RCA: 109] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The aim of the present study was to determine the flavor-active compounds responsible for the "sulfur" and "bitter" flavors of cooked cauliflower potentially implicated in cauliflower rejection by consumers. Eleven varieties of cauliflower were cooked and assessed by a trained sensory panel for flavor profile determination. Among the 13 attributes, the varieties differed mainly according to their "cauliflower odor note" and their "bitterness". Various glucosinolates were quantified by HPLC and correlated with bitterness intensity. The results showed that neoglucobrassicin and sinigrin were responsible for the bitterness of cooked cauliflower. Application of Dynamic Headspace GC-Olfactometry and DH-GC-MS showed that allyl isothiocyanate (AITC), dimethyl trisulfide (DMTS), dimethyl sulfide (DMS), and methanethiol (MT) were the key odorants of cooked cauliflower "sulfur" odors. Moreover, these volatile compounds corresponded to the main compositional differences observed between varieties. Finally, AITC, DMTS, DMS, MT, sinigrin, and neoglucobrassicin were shown to be potential physicochemical determinants of cooked cauliflower acceptance.
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Affiliation(s)
- Erwan Engel
- Unité Mixte de Recherches en Génie et Microbiologie des Procédés Alimentaires, Institut National de la Recherche Agronomique, 78850 Thiverval-Grignon, France.
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Abstract
Ethanol is a common dietary constituent, but knowledge of its chemosensory properties and their relationship to its ingestion is limited. Twenty-five male and 25 female, light-regular ethanol consumers participated in five test sessions. Sessions involved determination of taste, olfactory and nasal irritation thresholds for ethanol, taste thresholds for tetralone, suprathreshold intensity and quality judgements, determination of phenylthiocarbamide (PTC) taster status, acute oral exposure effect of ethanol on ratings for sucrose, NaCl, citric acid and quinine hydrochloride and hedonic judgments of beers. Questionnaires on personality traits, diet and health were also completed and body composition determined. Diet histories were obtained on three random days. A randomized subset of sensory tests and questionnaires were administered each session. The rank order of ethanol thresholds was taste>nasal irritancy>olfaction and the predominant taste near threshold was bitter. Except for a lower taste threshold in females, no other effects of gender, PTC taster status, ethanol use or body composition were observed. Acute exposure to ethanol suppressed the bitterness of quinine, but enhanced its bitter aftertaste. Ethanol use was not associated with differences in dietary, sensory or textural characteristics. Thus, among light to regular ethanol consumers, no substantive association was observed between sensory responses to ethanol and diet.
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Affiliation(s)
- R D Mattes
- Monell Chemical Senses Center, Philadelphia, PA 19104, USA.
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GUINARD JEANXAVIER, HONG DOREENY, BUDWIG CHRIS. TIME-INTENSITY PROPERTIES OF SWEET AND BITTER STIMULI: IMPLICATIONS FOR SWEET AND BITTER TASTE CHEMORECEPTION. J SENS STUD 1995. [DOI: 10.1111/j.1745-459x.1995.tb00004.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Abstract
Bitterness is generally viewed as an undesirable attribute of foods and beverages, yet segments of the population regularly ingest items with a prominent bitter taste. The influence of taste sensitivity, exposure, selected personality traits (i.e., neophobia, variety seeking, sensation seeking) and pharmacological reactivity on alcohol and caffeine consumption, two widely consumed bitter substances, was assessed in 20 healthy adults (10 male, 10 female). Self-reported alcohol use was positively correlated with measured ethanol taste detection threshold and pharmacological reactivity (self-reported behavioral effects). The latter accounted for 23% of the variance in alcohol intake. Caffeine intake was significantly associated with personality traits. Sensation seeking status and self-reported reactivity to caffeine accounted for 46% of the variance in caffeine intake. Pleasantness ratings for novel bitter and sour foods were unaffected by 10 exposures whereas increased ratings were given to sweet and salty items. Variation in the influence of these factors between individuals and across products may explain individual differences in the acceptability and use of foods and beverages containing alcohol, caffeine and other bitter compounds.
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Affiliation(s)
- R D Mattes
- Monell Chemical Senses Center, Philadelphia, PA 19104-3308
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Guinard JX, Hong DY, Zoumas-Morse C, Budwig C, Russell GF. Chemoreception and perception of the bitterness of isohumulones. Physiol Behav 1994; 56:1257-63. [PMID: 7878099 DOI: 10.1016/0031-9384(94)90374-3] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Abstract
Psychophysical experiments were conducted to determine whether isohumulones share a common receptor mechanism with other bitter compounds, and whether parotid saliva flow affects perception of their bitterness. Findings from a study of inter-individual differences in sensitivity to 23 sweet and/or bitter compounds among 25 subjects using the time-intensity (TI) method suggest that isohumulone and tetrahydroisohumulone may share a common receptor mechanism with other bitter compounds except those with the thiourea moiety. Isohumulone and tetrahydroisohumulone displayed a unique dome-shaped TI profile. The bitterness of the two compounds took longer to develop, but it lasted as long as for other bitter stimuli. In a study of the relation between perception of bitterness in beer and parotid saliva flow in 20 young adults, no significant difference was found among the mean saliva flows triggered by 0, 15 and 30 mg/L of isohumulones added to beer, and no significant correlation was found between saliva flow and maximum intensity or total duration of bitterness.
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Affiliation(s)
- J X Guinard
- Department of Nutrition, Pennsylvania State University, University Park 16802
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TANIMURA SHUYA. A RESEARCH NOTE: COMPARISON OF TIME-INTENSITY AND THRESHOLD MEASURES FOR DETERMINING BITTER TASTE SENSITIVITY OF CAFFEINE USER AND NONUSER. J SENS STUD 1994. [DOI: 10.1111/j.1745-459x.1994.tb00242.x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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