1
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Mu S, Ni N, Zhu Y, Boesveldt S, Stieger M. How volatile composition facilitates olfactory discrimination of fat content in beef and pork. Food Res Int 2023; 174:113637. [PMID: 37986482 DOI: 10.1016/j.foodres.2023.113637] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Foods differing in fat content can be distinguished through olfaction alone. The mechanisms underlying the ability of humans to discriminate between foods differing in fat content through olfaction are underexplored. In this study, beef and pork samples were prepared (raw and roasted) with low (muscle tissue; raw: 2-5%; roasted: 5%), medium (muscle tissue with lard; raw: 25-30%; roasted: 36-44%), and high (lard; raw: 40-42%; roasted: 69-70%) fat content. Olfactory triangle discrimination tests and ranking tests were performed to explore whether humans can discriminate and rank fat content of the samples through orthonasal olfaction. Headspace-Solid Phase Micro Extraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) was used to characterize the volatile compound composition of the headspace of samples differing in fat content. Partial least-squares regression and partial least squares-discriminant analysis were performed to determine the volatile compounds that were responsible for olfactory fat content discrimination. We found that fat content in both raw and roasted samples can be distinguished through orthonasal olfaction. Perceived odor differences did not always contribute to olfactory identification of fat content. Roasted beef and pork meats with higher fat content had more abundant fatty acids, aldehydes, and ketones. Phthalic acid, isobutyl 2-ropylpentyl ester, and carbon disulfide facilitated the olfactory discrimination of fat content in raw pork and beef samples. 2-Methyl-propanal, benzaldehyde, 1-hydroxy-2-propanone, 2,3-pentanedione, 2,5-octanedione, and 2-butanone contributed to odor differences of roasted beef samples differing in fat content. We conclude that beef and pork samples differing in fat content differ in volatile compound composition of the headspace, and that these differences facilitate discrimination between samples differing in fat content based on olfaction alone.
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Affiliation(s)
- Shuo Mu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Nan Ni
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Yuting Zhu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
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2
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Smells like fat: A systematic scoping review on the contribution of olfaction to fat perception in humans and rodents. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023]
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3
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El Abbadi A, Erni P. Rheology and tribology of chitosan/ Acacia gum complex coacervates. SOFT MATTER 2022; 18:7804-7813. [PMID: 36193837 DOI: 10.1039/d2sm00881e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Acacia gum (Gum Arabic; GA) and chitosan (CTS) form complex coacervates in acidic environments, providing a polymer-rich aqueous material with interesting bio-lubricant properties. We investigate the interplay of the tribology and rheology of these coacervates, demonstrating that they dramatically reduce the friction coefficient between lubricated soft model surfaces as compared to solutions of the individual polymers. We characterize the phase separation behavior using microscopy, electrophoretic mobility and thermogravimetric analysis. The macroscopic rheological behaviour is predominantly viscous and ranges from weakly to strongly shear thinning: viscosity levels and strength of shear thinning increase with decreasing ionic strength, but no apparent yield stress or predominant elasticity were observed even in the absence of salt. Conversely, friction coefficients measured between soft and rough surfaces increase with a rise in ionic strength and can be scaled onto a Stribeck-type master curve across varying ionic strength and pH in the mixed and hydrodynamic lubrication regimes.
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Affiliation(s)
- Amal El Abbadi
- Research Division, Materials Science Department, Firmenich SA, Rue de la Bergère 7, 1217 Meyrin/Geneva, Switzerland.
| | - Philipp Erni
- Research Division, Materials Science Department, Firmenich SA, Rue de la Bergère 7, 1217 Meyrin/Geneva, Switzerland.
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4
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Mu S, Ren F, Shen Q, Zhou H, Luo J. Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107754] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Mu S, Stieger M, Boesveldt S. Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity. Food Chem 2022; 393:133357. [PMID: 35667180 DOI: 10.1016/j.foodchem.2022.133357] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 05/03/2022] [Accepted: 05/29/2022] [Indexed: 02/03/2023]
Abstract
The mechanisms underlying the ability of humans to olfactorily discriminate fat content in milks remain unknown. In this study, we found that fat contents (0.5, 1.5 and 3.5% fat) can be discriminated by olfaction in commercially available pasteurized milks (p < 0.05) but not in ultra-high temperature processed (UHT) milks. The composition of volatile compounds of pasteurized milks differed with fat content, whereas that of UHT milks differing in fat content was similar. Principal component analysis revealed that differences in volatile compound composition of pasteurized milks differing in fat content contribute to olfactory discrimination. In UHT milks, acetoin and 2-heptanone may mask odor differences leading to indistinguishable odors. No differences were observed regarding perceived odor intensity of pasteurized milks or UHT milks differing in fat content. We conclude that the olfactory discrimination of fat content in pasteurized milks is facilitated by differences in volatile compound composition rather than odor intensity.
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Affiliation(s)
- Shuo Mu
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands.
| | - Markus Stieger
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, PO Box 17, 6700 AA Wageningen, the Netherlands
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6
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Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises. Foods 2022; 11:foods11030282. [PMID: 35159434 PMCID: PMC8834398 DOI: 10.3390/foods11030282] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/21/2021] [Accepted: 01/07/2022] [Indexed: 12/19/2022] Open
Abstract
Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl2 into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R2 > 0.985), while it had a linear positive correlation with mouth-coating (R2 > 0.97). A linear positive correlation (R2 > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.
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7
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Kim SM, Kim JE, Lee HS. Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods. Food Sci Biotechnol 2021; 30:815-822. [PMID: 34249387 DOI: 10.1007/s10068-021-00922-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2021] [Revised: 04/27/2021] [Accepted: 05/25/2021] [Indexed: 10/21/2022] Open
Abstract
This study examined human flavor perception and discrimination of powdered milk samples with various fat contents using two different sensory discrimination methods, DR A-Not A and 3-AFC. DR A-Not A was expected to be more effective. Using skim milk and whole milk powder, five different samples with various fat contents were prepared. An independent samples design was used to compare DR A-Not A and 3-AFC. Each subject performed 24 repeated tests consisting of comparisons of four different test samples from the reference sample. Signal detection d' results showed that sample discrimination was possible using DR A-Not A, but not 3-AFC. Moreover, the just noticeable difference (JND) was calculated using the results of DR A-Not A. The calculated JND was 0.47% (w/v), and the Weber fraction was 0.82. These results confirm that the DR A-Not A method is more effective for studying the human sensitivity to the fat content in food.
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Affiliation(s)
- Sun-Min Kim
- Department of Food Science and Technology, ELTEC College of Engineering, Ewha Womans University, Seoul, 03760 South Korea
| | - Jae-Eun Kim
- Department of Food Science and Technology, ELTEC College of Engineering, Ewha Womans University, Seoul, 03760 South Korea
| | - Hye-Seong Lee
- Department of Food Science and Technology, ELTEC College of Engineering, Ewha Womans University, Seoul, 03760 South Korea
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8
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Upadhyay R, Aktar T, Chen J. Perception of creaminess in foods. J Texture Stud 2020; 51:375-388. [PMID: 32017109 DOI: 10.1111/jtxs.12509] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 12/17/2019] [Accepted: 01/24/2020] [Indexed: 11/26/2022]
Abstract
Food texture and mouthfeel play a crucial role in product and consumer acceptability. Creaminess, enjoyed by consumers, is a complex, multimodal sensory perception involving olfactory, gustatory and tactile cues. Oral viscosity and lubrication are the key underlying physical properties that define the mechanism of creaminess perception. Thickness, smoothness, mouth-coating, and dairy flavor can together play roles in the sensation of creaminess. The aim of this review is to present an understanding of the term" creaminess" along with different modalities involved in its perception, and to explore the oral physiological parameters and key physical properties that may be involved in the different oral modalities. An analysis of the previously examined links between food structure and composition and oral physiological parameters is presented. The review also presents a brief summary of previous models describing contributions of taste, aroma, and textural sensations. It emphasizes on the role of oral processing in testing proposed models with experimental evidence supporting those models and the future trends to enhance creaminess.
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Affiliation(s)
- Rituja Upadhyay
- Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China
| | - Tugba Aktar
- Department of Food Engineering, Alanya Alaaddin Keykubat University, Antalya, Turkey
| | - Jianshe Chen
- Food Oral Processing Laboratory, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China
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9
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Sethupathy P, Moses JA, Anandharamakrishnan C. Food Oral Processing and Tribology: Instrumental Approaches and Emerging Applications. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2019.1710749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Priyanka Sethupathy
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
| | - Jeyan A. Moses
- Computational Modeling and Nanoscale Processing Unit, Indian Institute of Food Processing Technology, Thanjavur, India
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10
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Thomazo JB, Contreras Pastenes J, Pipe CJ, Le Révérend B, Wandersman E, Prevost AM. Probing in-mouth texture perception with a biomimetic tongue. J R Soc Interface 2019; 16:20190362. [PMID: 31575348 PMCID: PMC6833334 DOI: 10.1098/rsif.2019.0362] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2019] [Accepted: 09/06/2019] [Indexed: 11/12/2022] Open
Abstract
An experimental biomimetic tongue-palate system has been developed to probe human in-mouth texture perception. Model tongues are made from soft elastomers patterned with fibrillar structures analogous to human filiform papillae. The palate is represented by a rigid flat plate parallel to the plane of the tongue. To probe the behaviour under physiological flow conditions, deflections of model papillae are measured using a novel fluorescent imaging technique enabling sub-micrometre resolution of the displacements. Using optically transparent Newtonian liquids under steady shear flow, we show that deformations of the papillae allow their viscosity to be determined from 1 Pa s down to the viscosity of water (1 mPa s), in full quantitative agreement with a previously proposed model (Lauga et al. 2016 Front. Phys.4, 35 (doi:10.3389/fphy.2016.00035)). The technique is further validated for a shear-thinning and optically opaque dairy system.
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Affiliation(s)
- Jean-Baptiste Thomazo
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire Jean Perrin, LJP, 75005 Paris, France
- Nestlé Dairy Center, Rue d'Orival, 14100 Lisieux, France
| | - Javier Contreras Pastenes
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire Jean Perrin, LJP, 75005 Paris, France
| | | | | | - Elie Wandersman
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire Jean Perrin, LJP, 75005 Paris, France
| | - Alexis M Prevost
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire Jean Perrin, LJP, 75005 Paris, France
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11
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Moussier M, Huc-Mathis D, Michon C, Chaudemanche C, Bosc V. Tailoring cream by modifying the composition of the fat and interfacial proteins to modulate stirred milk gel texture. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Shewan HM, Pradal C, Stokes JR. Tribology and its growing use toward the study of food oral processing and sensory perception. J Texture Stud 2019; 51:7-22. [PMID: 31149733 DOI: 10.1111/jtxs.12452] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2019] [Revised: 05/13/2019] [Accepted: 05/23/2019] [Indexed: 01/28/2023]
Abstract
Here we provide a comprehensive review of the knowledge base of soft tribology, the study of friction, lubrication, and wear on deformable surfaces, with consideration for its application toward oral tribology and food lubrication. Studies on "soft-tribology" have emerged to provide knowledge and tools to predict oral behavior and assess the performance of foods and beverages. We have shown that there is a comprehensive set of fundamental literature, mainly based on soft contacts in the Mini-traction machine with rolling ball on disk configuration, which provides a baseline for interpreting tribological data from complex food systems. Tribology-sensory relationships do currently exist. However, they are restricted to the specific formulations and tribological configuration utilized, and cannot usually be applied more broadly. With a careful and rigorous formulation/experimental design, we envisage tribological tools to provide insights into the sensory perception of foods in combination with other in vitro technique such as rheology, particle sizing or characterization of surface interactions. This can only occur with the use of well characterized tribopairs and equipment; a careful characterization of simpler model foods before considering complex food products; the incorporation of saliva in tribological studies; the removal of confounding factors from the sensory study and a global approach that considers all regimes of lubrication.
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Affiliation(s)
- Heather M Shewan
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Clementine Pradal
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
| | - Jason R Stokes
- School of Chemical Engineering, The University of Queensland, Brisbane, Australia
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13
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van Stokkom VL, de Graaf C, van Kooten O, Stieger M. Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum. J Food Sci 2018; 83:2578-2585. [PMID: 30178873 DOI: 10.1111/1750-3841.14325] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2018] [Revised: 07/11/2018] [Accepted: 07/24/2018] [Indexed: 11/27/2022]
Abstract
Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables. PRACTICAL APPLICATION Results can be used by cultivators to select and grow vegetable varieties with enhanced taste and flavor. Especially for cucumber, relatively small sweetness enhancement is sufficient to increase acceptance.
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Affiliation(s)
- Vera L van Stokkom
- Univ. of Applied Sciences Inholland, P.O. Box 3190, 2601 DD, Delft, The Netherlands.,Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Cees de Graaf
- Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
| | - Olaf van Kooten
- Univ. of Applied Sciences Inholland, P.O. Box 3190, 2601 DD, Delft, The Netherlands
| | - Markus Stieger
- Div. of Human Nutrition and health, Wageningen Univ., P.O. Box 17, 6700 AA, Wageningen, The Netherlands
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14
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Guichard E, Galindo-Cuspinera V, Feron G. Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.01.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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15
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Pondicherry KS, Rummel F, Laeuger J. Extended stribeck curves for food samples. BIOSURFACE AND BIOTRIBOLOGY 2018. [DOI: 10.1049/bsbt.2018.0003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Affiliation(s)
| | - Florian Rummel
- Anton Paar Germany GmbHHelmuth‐Hirth‐Strasse 6D‐73760OstfildernGermany
| | - Joerg Laeuger
- Anton Paar Germany GmbHHelmuth‐Hirth‐Strasse 6D‐73760OstfildernGermany
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16
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17
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Borg S, Seubert J. Lipids in Eating and Appetite Regulation – A Neuro‐Cognitive Perspective. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201700106] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Saskia Borg
- Department of Clinical Neuroscience, Psychology Division, Karolinska InstitutetStockholmSweden
- Faculty of Social and Behavioural Sciences, Institute of Psychology, Leiden UniversityLeidenThe Netherlands
| | - Janina Seubert
- Department of Clinical Neuroscience, Psychology Division, Karolinska InstitutetStockholmSweden
- Department of Neurobiology, Care Sciences and Society, Aging Research Center, Karolinska Institutet and Stockholm UniversityStockholmSweden
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18
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Heinze JM, Costanzo A, Baselier I, Fritsche A, Lidolt M, Hinrichs J, Frank-Podlech S, Keast R. Oil Perception-Detection Thresholds for Varying Fatty Stimuli and Inter-individual Differences. Chem Senses 2017; 42:585-592. [PMID: 28821178 DOI: 10.1093/chemse/bjx039] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022] Open
Abstract
Multiple lines of research have demonstrated that humans can perceive fat in the form of free fatty acids (FFAs). However, the dietary concentration of FFAs is generally very low and fat is mainly consumed as triacylglycerol (TAG). The aim of this study was to examine the perception of different fatty stimuli and possible associations between them. Therefore, detection thresholds for 4 fatty stimuli (oleic acid [FFA], paraffin oil [mixture of hydrocarbon molecules], canola oil [TAG-rich], and canola oil spiked with oleic acid [rich in TAGs and FFAs]) were determined in 30 healthy participants. Additionally, inter-individual differences in fat perception were examined. It was observed that oleic acid was perceivable at significantly lower concentrations than all other stimuli (P < 0.001). Similarly, canola oil with oleic acid was detectable at lower concentrations than canola oil alone (P < 0.001). Moreover, canola oil detection thresholds were significantly lower than paraffin oil detection thresholds (P = 0.017). Participants who were sensitive for low concentrations for oleic acid showed lower detection thresholds for canola oil with and without oleic acid, compared with participants that were less sensitive for oleic acid. The results of this study demonstrate that the higher the concentrations of FFAs in the stimuli, the lower the individual fat detection threshold. Moreover, participants being sensitive for lower concentrations of FFAs are also more likely to detect low concentrations of TAG-rich fats as it is found in the human diet.
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Affiliation(s)
- Jaana M Heinze
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany.,Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andrew Costanzo
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Inga Baselier
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
| | - Andreas Fritsche
- Institute for Diabetes Research and Metabolic Diseases of the Helmholtz Center Munich at the University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany.,German Center for Diabetes Research (DZD), 85764 München-Neuherberg, Germany.,Department of Internal Medicine IV, University Hospital Tübingen, Otfried Müller Str. 10, 72076 Tübingen, Germany
| | - Melanie Lidolt
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Jörg Hinrichs
- Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, University of Hohenheim, Garbenstrasse 21, 70599 Stuttgart, Germany
| | - Sabine Frank-Podlech
- Institute of Medical Psychology and Behavioural Neurobiology, University of Tübingen, Otfried Müller Str. 47, 72076 Tübingen, Germany
| | - Russell Keast
- Centre for Advanced Sensory Sciences, School of Exercise and Nutrition Sciences, Deakin University, 221 Burwood Highway, Burwood, Victoria, 3125, Australia
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19
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Effect of whey protein phase volume on the tribology, rheology and sensory properties of fat-free stirred yoghurts. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.01.017] [Citation(s) in RCA: 75] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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20
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21
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Abstract
This review article gives an overview of structural features of composite foods, and its relation to rheological, lubrication and sensory properties.
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Affiliation(s)
- Elke Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University
- 6700 AA Wageningen
- The Netherlands
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22
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Oppermann AKL, Verkaaik LC, Stieger M, Scholten E. Influence of double (w1/o/w2) emulsion composition on lubrication properties. Food Funct 2017; 8:522-532. [DOI: 10.1039/c6fo01523a] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This article focusses on the influence of composition (level of fat reduction, mechanical properties of w1 droplets) on lubrication properties of double (w1/o/w2) emulsions.
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Affiliation(s)
- A. K. L. Oppermann
- Division of Human Nutrition
- Wageningen University & Research
- 6700 AA Wageningen
- The Netherlands
- Physics and Physical Chemistry of Foods
| | - L. C. Verkaaik
- Physics and Physical Chemistry of Foods
- Wageningen University & Research
- 6700 AA Wageningen
- The Netherlands
| | - M. Stieger
- Division of Human Nutrition
- Wageningen University & Research
- 6700 AA Wageningen
- The Netherlands
| | - E. Scholten
- Physics and Physical Chemistry of Foods
- Wageningen University & Research
- 6700 AA Wageningen
- The Netherlands
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The effect of genotypical and phenotypical variation in taste sensitivity on liking of ice cream and dietary fat intake. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.010] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Pradal C, Stokes JR. Oral tribology: bridging the gap between physical measurements and sensory experience. Curr Opin Food Sci 2016. [DOI: 10.1016/j.cofs.2016.04.008] [Citation(s) in RCA: 69] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Donovan JD, Keller KL, Tepper BJ. A Brief Task to Assess Individual Differences in Fat Discrimination. J SENS STUD 2016. [DOI: 10.1111/joss.12212] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
Affiliation(s)
- Joseph D. Donovan
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
| | - Kathleen L. Keller
- Department of Nutritional Sciences, Health and Human Development; The Pennsylvania State University; University Park PA
- Department of Food Science, Agricultural Sciences; The Pennsylvania State University; University Park PA
| | - Beverly J. Tepper
- Department of Food Science, School of Environmental and Biological Sciences; Rutgers University; New Brunswick NJ
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Masson M, Saint-Eve A, Delarue J, Blumenthal D. Identifying the ideal profile of French yogurts for different clusters of consumers. J Dairy Sci 2016; 99:3421-3433. [PMID: 26947290 DOI: 10.3168/jds.2015-10119] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Accepted: 12/22/2015] [Indexed: 11/19/2022]
Abstract
Identifying the sensory properties that affect consumer preferences for food products is an important feature of product development. Different methods, such as external preference mapping or partial least squares regression, are used to establish relationships between sensory data and consumer preferences and to identify sensory attributes that drive consumer preferences, by highlighting optimum products. Plain French yogurts were evaluated by a sensory profiling method performed by 12 trained judges. In parallel, 180 consumers were asked to score their overall liking and complete a cognitive restraint questionnaire. After hierarchical cluster analysis on the liking scores, preference mapping using a quadratic regression model was performed. Five clusters of consumers were identified as a function of different preference patterns. Contrary to our expectations, fat levels were not discriminating. For each cluster, the results of preference mapping enabled the identification of optimum products. A comparison of the 5 sensory profiles revealed numerous differences between key sensory attributes. For example, one consumer cluster had a strong preference for products perceived as very thick, grainy, but with a less flowing texture, less sticky, whey presence and color, in contrast to other clusters. In addition, each segment of consumers was characterized according to the results of the cognitive restraint questionnaire.
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Affiliation(s)
- M Masson
- AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France.
| | - A Saint-Eve
- AgroParisTech, UMR782 Génie et microbiologie des procédés Alimentaires, F-78850, Thiverval-Grignon, France; INRA, UMR782 Génie et microbiologie des procédés Alimentaires, F-78850, Thiverval-Grignon, France
| | - J Delarue
- AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France
| | - D Blumenthal
- AgroParisTech, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France; INRA, UMR1145 Ingénierie Procédés Aliments, F-91300 Massy, France
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