1
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Ge Y, Zhang D, Xu Y, Wu J, Lao F. The effect of mango aroma in low-sugar beverage: A sensory study on odor induced sweetness enhancement. Food Res Int 2024; 188:114451. [PMID: 38823860 DOI: 10.1016/j.foodres.2024.114451] [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: 01/03/2024] [Revised: 04/26/2024] [Accepted: 05/01/2024] [Indexed: 06/03/2024]
Abstract
Excessive intake of sugar has become a public concern. However, it is challenging for food industries to decrease sugar level without sacrificing safety and sensory profile. Odor-induced sweetness enhancement (OISE) is believed to be a novel and promising strategy for sugar reduction. In order to investigate the OISE effect of mango aroma and evaluate its degree of sugar reduction in low-sugar beverages, a mathematical model was constructed through sensory evaluation in this study. The results showed that the maximum liking of low-sugar model beverages was 4.28 % sucrose and 0.57 % mango flavor. The most synergistic of OISE was at the concentration level of 2.24 % sucrose + 0.25 % mango flavor, which was equivalent to 2.96 % pure sucrose solution. With 32.14 % sugar reduction, the mango aroma was suggested to generate the OISE effect. However, the same level of garlic aroma was not able to enhance sweetness perception, suggesting that the congruency of aroma and taste is a prerequisite for the OISE effect to occur. This study demonstrated that the cross-modal interaction of mango aroma on sweetness enhancement in low-sugar model beverages could provide practical guidance for developing sugar-reduced beverages without applying sweeteners.
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Affiliation(s)
- Yiqing Ge
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Donghao Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Yingying Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, National Engineering Research Center for Fruit & Vegetable Processing, Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture and Rural Affairs, Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
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2
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Pedersen L, Bertelsen AS, Byrne DV, Kidmose U. Sensory Interactions between Sweetness and Fat in a Chocolate Milk Beverage. Foods 2023; 12:2711. [PMID: 37509802 PMCID: PMC10379176 DOI: 10.3390/foods12142711] [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: 06/26/2023] [Revised: 07/10/2023] [Accepted: 07/12/2023] [Indexed: 07/30/2023] Open
Abstract
Fat and sugar-reduced foods and beverages have become increasingly popular for a variety of reasons, mainly relating to health and wellbeing. Depending on the food or beverage, it may be difficult to reduce the fat and/or sugar content and still maintain optimal sensory properties for the specific product. One way of approaching the problem is to gain a better understanding of how a product is affected by a reduction in fat and/or sugar. This paper aims to investigate the sensory interactions between fat and sweetness perception in a chocolate-flavored milk beverage by using a descriptive analysis with a trained sensory panel. The reduction of fat significantly reduced the sweetness intensity of the chocolate milk, while the reduction of sucrose significantly decreased the cream flavor and the fruity and lactic flavor. The perception of acesulfame-K was affected by fat concentration, similarly to sucrose. These results highlight the importance of considering the effects of reducing either sugar and fat on product attributes that are not directly related to the sugar or fat.
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Affiliation(s)
- Line Pedersen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Anne Sjørup Bertelsen
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
| | - Derek V Byrne
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
| | - Ulla Kidmose
- Food Quality Perception and Society Team, iSense Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark
- Sino-Danish College (SDC), University of Chinese Academy of Sciences, Beijing 101408, China
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3
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de March CA, Matsunami H, Abe M, Cobb M, Hoover KC. Genetic and functional odorant receptor variation in the Homo lineage. iScience 2022; 26:105908. [PMID: 36691623 PMCID: PMC9860384 DOI: 10.1016/j.isci.2022.105908] [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: 05/20/2022] [Revised: 10/07/2022] [Accepted: 12/26/2022] [Indexed: 12/30/2022] Open
Abstract
Humans, Neanderthals, and Denisovans independently adapted to a wide range of geographic environments and their associated food odors. Using ancient DNA sequences, we explored the in vitro function of thirty odorant receptor genes in the genus Homo. Our extinct relatives had highly conserved olfactory receptor sequence, but humans did not. Variations in odorant receptor protein sequence and structure may have produced variation in odor detection and perception. Variants led to minimal changes in specificity but had more influence on functional sensitivity. The few Neanderthal variants disturbed function, whereas Denisovan variants increased sensitivity to sweet and sulfur odors. Geographic adaptations may have produced greater functional variation in our lineage, increasing our olfactory repertoire and expanding our adaptive capacity. Our survey of olfactory genes and odorant receptors suggests that our genus has a shared repertoire with possible local ecological adaptations.
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Affiliation(s)
- Claire A. de March
- Institut de Chimie des Substances Naturelles, UPR2301 CNRS, Université Paris-Saclay, Gif-sur-Yvette 91190, France,Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710, USA,Department of Neurobiology, Duke Institute for Brain Sciences, Duke University, Durham, NC 27710, USA,Corresponding author
| | - Hiroaki Matsunami
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710, USA,Department of Neurobiology, Duke Institute for Brain Sciences, Duke University, Durham, NC 27710, USA
| | - Masashi Abe
- Department of Molecular Genetics and Microbiology, Duke University Medical Center, Durham, NC 27710, USA,Department of Biotechnology and Life Science, Tokyo University of Agriculture and Technology, Tokyo 184-8588, Japan
| | - Matthew Cobb
- Faculty of Life Sciences, The University of Manchester, Oxford Road, Manchester M13 9PL, UK
| | - Kara C. Hoover
- Department of Anthropology, University of Alaska Fairbanks, Fairbanks, AK 99775, USA,Corresponding author
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4
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Zhang G, Zhang L, Ahmad I, Zhang J, Zhang A, Tang W, Ding Y, Lyu F. Recent advance in technological innovations of sugar-reduced products. Crit Rev Food Sci Nutr 2022; 64:5128-5142. [PMID: 36454077 DOI: 10.1080/10408398.2022.2151560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
Abstract
Sugar is crucial as an essential nutrient for humans as well as for providing texture, sweetness and so on to food. But with the rise in people's pursuit of health, it is becoming increasingly clear that excessive consumption of sugar can locate a load on the body. It has been that excessive sugar is associated with many diseases, such as dental caries, obesity, diabetes, and coronary heart disease. Therefore, researchers and industries are trying to reduce or substitute sugar in food without affecting the sensory evaluation. Substituting sugar with sweeteners is alternatively becoming the most traditional way to minimize its use. So far, the sweeteners such as stevia and xylitol have been are commercially applied. Several studies have shown that technological innovation can partially compensate for the loss in sweetness as a result of sugar reduction, such as cross-modal interactions that stimulate sweetness with aroma, nanofiltration that filters disaccharides and above, enzyme-catalyzed sugar hydrolysis, and microbial fermentation that turns sugar into sugar alcohol. This review summarizes these studies to enhance the safety and quality of sugar-reduced products, and will provide some theoretical frameworks for the food industry to reduce sugar in foods, meet consumers' needs, and promote human health.
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Affiliation(s)
- Gaopeng Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Lyu Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Ishtiaq Ahmad
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Jianyou Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Anqiang Zhang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Wei Tang
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, P. R. China
- Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, Hangzhou, P. R. China
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5
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Spence C. Odour hedonics and the ubiquitous appeal of vanilla. NATURE FOOD 2022; 3:837-846. [PMID: 37117893 DOI: 10.1038/s43016-022-00611-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Accepted: 09/06/2022] [Indexed: 04/30/2023]
Abstract
Our food choices and consumption behaviours are often influenced by odour hedonics, especially in the case of those orthonasally experienced aromas (that is, those odours that are food-related). The origins of odour hedonics remain one of the most intriguing puzzles in olfactory science and, over the years, several fundamentally different accounts have been put forwards to try and explain the varying hedonic responses that people have to a wide range of odorants. Associative learning, innate and molecular accounts of odour pleasantness have all been suggested. Here the origins of the hedonic response to vanilla, which is one of the most liked smells cross-culturally, are explored. The history of vanilla's use in food and medicine is outlined, with a focus on its neurocognitive appeal. While vanilla is one of the most widely liked aromas, it is also rated as smelling sweet to most people. Food scientists are becoming increasingly interested in the possibility that such 'sweet smells' could be used to help maintain the sweetness of commercial food products while, at the same time, reducing the use of calorific sweeteners. Such an approach is likely to be facilitated by the low cost of artificial vanilla flavouring (when compared with the high and fluctuating price of natural vanilla pods).
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Oxford University, Oxford, UK.
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6
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Hayes JE, Baker AN. Flavor science in the context of research on electronic cigarettes. Front Neurosci 2022; 16:918082. [PMID: 35968379 PMCID: PMC9365686 DOI: 10.3389/fnins.2022.918082] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Accepted: 07/01/2022] [Indexed: 11/13/2022] Open
Abstract
Thousands start smoking or vaping daily, despite long-standing efforts by public health authorities to curb initiation and use of nicotine containing products. Over the last 15 years, use of electronic nicotine delivery systems has increased dramatically, with a diverse range of products on the market, including pod-based, disposable, and refillable electronic cigarettes (eCigs). Originally intended for harm reduction and smoking cessation, eCigs may encourage nicotine use among never smokers, given the vast range of appealing flavors that are available. To better understand abuse liability and to facilitate appropriate regulations, it is crucial to understand the science of flavor, and flavor perception within the context of eCig use. Here, we (a) provide a brief primer on chemosensory perception and flavor science for addiction and nicotine researchers, and (b) highlight existing some literature regarding flavor and nicotine use, with specific attention given to individual differences in perception, and interaction between different sensory modalities that contribute to flavor. Dramatic increases in use of eCigs highlights the importance of flavor science in contemporary addiction research, both with regards to public health and regulatory efforts. Other recent work summarizes findings on flavored e-liquids and eCig use, but none have focused explicitly on chemosensory processes or flavor perception as they relate to appeal and use of such products. We argue flavor science needs to be considered as perceptual and behavioral phenomena, and not merely from analytical, toxicological and pharmacological perspectives; we help address this gap here.
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Affiliation(s)
- John E. Hayes
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Interdepartmental Neuroscience Program, Huck Institutes of Life Sciences, The Pennsylvania State University, State College, PA, United States
| | - Allison N. Baker
- Sensory Evaluation Center, College of Agricultural Sciences, The Pennsylvania State University, State College, PA, United States
- Interdepartmental Neuroscience Program, Huck Institutes of Life Sciences, The Pennsylvania State University, State College, PA, United States
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7
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Hopfer H, Riak AC, Roberts RF, Hayes JE, Ziegler GR. Synergistic and antagonistic ingredient interactions as a sugar reduction strategy in chocolate milk. J SENS STUD 2022. [DOI: 10.1111/joss.12770] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Helene Hopfer
- Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
- The Sensory Evaluation Center The Pennsylvania State University University Park Pennsylvania USA
| | - Alden C. Riak
- Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
- The Sensory Evaluation Center The Pennsylvania State University University Park Pennsylvania USA
| | - Robert F. Roberts
- Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
| | - John E. Hayes
- Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
- The Sensory Evaluation Center The Pennsylvania State University University Park Pennsylvania USA
| | - Gregory R. Ziegler
- Department of Food Science The Pennsylvania State University University Park Pennsylvania USA
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8
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Goza JL, Ziegler GR, Wee J, Hayes JE, Hopfer H. Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes. Food Res Int 2022; 158:111573. [DOI: 10.1016/j.foodres.2022.111573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2022] [Revised: 05/13/2022] [Accepted: 06/17/2022] [Indexed: 11/26/2022]
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9
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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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10
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Cheung MM, Kramer M, Beauchamp GK, Puputti S, Wise PM. Characterizing Individual Differences in Sweet Taste Hedonics: Test Methods, Locations, and Stimuli. Nutrients 2022; 14:nu14020370. [PMID: 35057551 PMCID: PMC8777740 DOI: 10.3390/nu14020370] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 12/27/2022] Open
Abstract
Sweetness drives the consumption of added sugars, so understanding how to best measure sweet hedonics is important for developing strategies to lower sugar intake. However, methods to assess hedonic response to sweetness vary, making results across studies difficult to integrate. We compared methods to measure optimal sucrose concentration in 21 healthy adults (1) using paired-comparison preference tracking vs. ratings of liking, (2) with participants in the laboratory vs. at home, and (3) using aqueous solutions vs. vanilla milk. Tests were replicated on separate days to assess test-retest reliability. Test-retest reliability was similar between laboratory and home testing, but tended to be better for vanilla milk and preference tracking. Optimal sucrose concentration was virtually identical between laboratory and home, slightly lower when estimated via preference tracking, and about 50% lower in vanilla milk. However, optimal sucrose concentration correlated strongly between methods, locations, and stimuli. More than 50% of the variability in optimal sucrose concentration could be attributed to consistent differences among individuals, while much less variability was attributable to differences between methods. These results demonstrate convergent validity between methods, support testing at home, and suggest that aqueous solutions can be useful proxies for some commonly consumed beverages for measuring individual differences.
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Affiliation(s)
- May M. Cheung
- Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; (G.K.B.); (P.M.W.)
- Correspondence:
| | - Matthew Kramer
- Beltsville Agricultural Research Center, United States Department of Agriculture, 10300 Baltimore Ave., Beltsville, MD 20705, USA;
| | - Gary K. Beauchamp
- Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; (G.K.B.); (P.M.W.)
| | - Sari Puputti
- Functional Foods Forum, Faculty of Medicine, University of Turku, 20014 Turku, Finland;
| | - Paul M. Wise
- Monell Chemical Senses Center, 3500 Market St., Philadelphia, PA 19104, USA; (G.K.B.); (P.M.W.)
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11
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Wise PM, Ledyard A. Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol. CHEMOSENS PERCEPT 2022; 15:70-86. [PMID: 35233259 PMCID: PMC8873352 DOI: 10.1007/s12078-022-09295-w] [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: 07/24/2020] [Accepted: 02/01/2022] [Indexed: 01/11/2023]
Abstract
Introduction 3-Mercapto-2-methylpentan-1-ol (3 M) is a key onion flavor (aroma), but past sensory work has focused primarily on ortho-nasal presentation. A series of experiments was conducted to characterize human sensitivity to oral 3 M solutions, then determine how 3 M impacts perception of basic tastes. Methods Detection thresholds were measured for a food grade, racemic mixture using a forced-choice staircase procedure (n = 19). Recognition was measured by presenting a single stimulus per trial (3 M, vanillin, or water), with "onion," "vanilla," or "water" as responses (n = 18). Supra-threshold intensity (n = 20) was measured for various concentrations using the general labeled magnitude scale (gLMS). Odor-taste interactions were studied using mixtures of 3 M and exemplars of basic tastes. Participants rated the intensity of basic tastes, or both taste and aroma, using the gLMS (n ranged from 10 to 15). All stimuli were in aqueous solution. Results Participants detected oral 3 M at about 0.90 ppb and recognized 3 M as "onion" at about 5 ppb. Supra-threshold intensity increased roughly as a cumulative logistic function of concentration. 3 M enhanced the rated savory intensity of monosodium glutamate, but did not enhance the dominant qualities of exemplars of the other four basic tastes. Under a response-context more favorable to an analytic approach, savory enhancement was reduced but not eliminated. Savory enhancement was eliminated with nose-clips. Conclusions Oral sensitivity was lower than previous retronasal studies would suggest, but roughly consistent with concentrations in cooked allium varieties. Oral 3 M selectively enhanced savory intensity, an effect likely due to retronasal aroma rather than taste or mouthfeel. Implication 3 M is a promising candidate aroma to enhance or impart a savory flavor.
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Affiliation(s)
- Paul M. Wise
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308 USA
| | - Anne Ledyard
- grid.250221.60000 0000 9142 2735Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104-3308 USA
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12
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Massively collaborative crowdsourced research on COVID19 and the chemical senses: Insights and outcomes. Food Qual Prefer 2021; 97:104483. [PMID: 34848930 PMCID: PMC8616712 DOI: 10.1016/j.foodqual.2021.104483] [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: 06/25/2021] [Revised: 10/12/2021] [Accepted: 11/21/2021] [Indexed: 11/24/2022]
Abstract
In March 2020, the Global Consortium of Chemosensory Research (GCCR) was founded by chemosensory researchers to address emerging reports of unusual smell and taste dysfunction arising from the SARS-CoV-2 pandemic. Over the next year, the GCCR used a highly collaborative model, along with contemporary Open Science practices, to produce multiple high impact publications on chemosensation and COVID19. This invited manuscript describes the founding of the GCCR, the tools and approaches it used, and a summary of findings to date. These findings are contextualized within a summary of some of the broader insights about chemosensation (smell, taste, and chemesthesis) and COVID19 gained over the last 18 months, including potential mechanisms of loss. Also, it includes a detailed discussion of some current Open Science approaches and practices used by the GCCR to increase transparency, rigor, and reproducibility.
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Morini G, Winnig M, Vennegeerts T, Borgonovo G, Bassoli A. Vanillin Activates Human Bitter Taste Receptors TAS2R14, TAS2R20, and TAS2R39. Front Nutr 2021; 8:683627. [PMID: 34307435 PMCID: PMC8298857 DOI: 10.3389/fnut.2021.683627] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Accepted: 06/09/2021] [Indexed: 12/11/2022] Open
Abstract
Vanilla is widely used in food preparation worldwide for its sensory properties, mainly related to its fragrance, being vanillin the major compound present in the processed vanilla. Vanillin is also known to elicit bitterness as a secondary sensory sensation, but the molecular mechanism of its bitterness has never been reported. Assay buffers of vanillin were tested in vitro on all known 25 human bitter taste receptors TAS2Rs. Three receptors, TAS2R14, TAS2R20, and TAS2R39, were activated, showing that these receptors are mediating the bitterness of vanillin. The result could be useful to improve the overall sensory profile of this broadly used food ingredient, but even more could represent the starting point for further studies to investigate the potential of vanillin in sensory nutrition and other pharmaceutical applications.
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Affiliation(s)
| | - Marcel Winnig
- IMAX Discovery GmbH, Dortmund, Germany.,Axxam S.p.A. Bresso, Italy
| | - Timo Vennegeerts
- IMAX Discovery GmbH, Dortmund, Germany.,Axxam S.p.A. Bresso, Italy
| | - Gigliola Borgonovo
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Angela Bassoli
- DeFENS - Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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14
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Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli. BEVERAGES 2021. [DOI: 10.3390/beverages7020023] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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15
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Morresi AM, Truglio K, Specchio J, Kerrihard AL. Effects of grind size and brew time upon sensory traits, consumer likability and antioxidant activity of Arabica cold brew. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Angela M. Morresi
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
| | | | - John Specchio
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
| | - Adrian L. Kerrihard
- Department of Nutrition and Food Studies College of Education and Human Services Montclair State University 1 Normal Ave Montclair NJ07043USA
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16
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Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk. Nutrients 2021; 13:nu13010279. [PMID: 33478028 PMCID: PMC7835960 DOI: 10.3390/nu13010279] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 01/10/2021] [Accepted: 01/18/2021] [Indexed: 01/09/2023] Open
Abstract
Non-communicable diseases (NCDs) are the first causes of death worldwide. Reduction in the dietary intake of salt and sugars is important lifestyle advice that is useful for NCD prevention. However, the simple recommendations of reducing salt and sugars by healthcare professionals are often ineffective; innovative strategies are therefore necessary. This review aimed at describing the current knowledge about the strategies to reduce dietary salt and sugar intake, including both strategies for the food industry to reduce the salt or sugar of its products and recommendations for health professionals in a clinical context, such as the replacement with substitutes in foods, the gradual reduction to allow a progressive consumer adaptation towards less intense taste, and the different spatial distribution of tastants within the food matrix with taste intensity enhancement. In addition, the cross-modal interaction between two or more different sensory modalities as an innovative strategy for enhancing sweetness and saltiness perception was described. Finally, the dietary tips for salt and sugar reduction were summarized in order to create a comprehensive guide of dietary advices for healthcare professionals for optimizing the management of patients at increased cardiometabolic risk.
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Bertelsen AS, Zeng Y, Mielby LA, Sun YX, Byrne DV, Kidmose U. Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104036] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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18
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Cotter AR, Batali ME, Ristenpart WD, Guinard JX. Consumer preferences for black coffee are spread over a wide range of brew strengths and extraction yields. J Food Sci 2020; 86:194-205. [PMID: 33340109 DOI: 10.1111/1750-3841.15561] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/14/2020] [Accepted: 12/02/2020] [Indexed: 12/21/2022]
Abstract
Brewing is the final and key step in the production of the coffee beverage. Extraction related metrics such as the total dissolved solids (TDS), percentage extraction yield (PE) of solutes, and brew temperature (BT) are widely believed to govern the flavor and corresponding consumer acceptance of the resulting brew, as summarized in the industry standard "Coffee Brewing Control Chart." In this study, we investigated how the three factors of TDS, PE, and BT affected consumer acceptance of a medium roast, single-origin coffee and whether consumer preference segmentation would be observed based on these variables. A cohort of 118 mostly college-age, self-reported consumers of black coffee tasted coffees that varied in BT, TDS, and PE. For each coffee, consumers rated overall acceptance on the 9-point hedonic scale; the adequacy of serving temperature, flavor intensity, acidity, and mouthfeel using 5-point just-about-right (JAR) scales; and described the flavor using a check-all-that-apply list of 17 attributes. Cluster analysis revealed two consumer segments whose preferences varied most strongly with TDS. Response surface methodology relating liking to TDS and PE produced dome- and saddle-shaped surfaces for the two segments, respectively. External preference mapping and penalty analysis indicated that overall flavor intensity as well as acidity heavily influenced the preferences of the two clusters. The Coffee Brewing Control Chart's "ideal" coffee should therefore be reconsidered to reflect consumer preference segmentation. PRACTICAL APPLICATION: This research informs the way coffee brewers manipulate brew strength and extraction of drip brew coffee for optimal consumer acceptance; and justifies a reform of the standard "Coffee Brewing Control Chart" in its representation of an "ideal" coffee as we uncovered two consumer preference segments with different positive and negative sensory drivers of liking.
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Affiliation(s)
- Andrew R Cotter
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - Mackenzie E Batali
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - William D Ristenpart
- Department of Chemical Engineering, University of California, One Shields Avenue, Davis, CA, 95616, USA
| | - Jean-Xavier Guinard
- Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA, 95616, USA
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19
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Trumbo PR, Appleton KM, de Graaf K, Hayes JE, Baer DJ, Beauchamp GK, Dwyer JT, Fernstrom JD, Klurfeld DM, Mattes RD, Wise PM. Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health. Adv Nutr 2020; 12:343-354. [PMID: 33271596 PMCID: PMC8009737 DOI: 10.1093/advances/nmaa151] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2020] [Revised: 09/19/2020] [Accepted: 10/26/2020] [Indexed: 02/06/2023] Open
Abstract
Various global public health agencies recommend minimizing exposure to sweet-tasting foods or beverages. The underlying rationale is that reducing exposure to the perception of sweet tastes, without regard to the source of sweetness, may reduce preferences for sweetness, added sugar intake, caloric intake, and body weight. However, the veracity of this sequence of outcomes has yet to be documented, as revealed by findings from recent systematic reviews on the topic. Efforts to examine and document the effects of sweetness exposure are needed to support evidence-based recommendations. They require a generally agreed-upon methodology for measuring sweetness in foods, beverages, and the overall diet. Although well-established sensory evaluation techniques exist for individual foods in laboratory settings, they are expensive and time-consuming, and agreement on the optimal approach for measuring the sweetness of the total diet is lacking. If such a measure could be developed, it would permit researchers to combine data from different studies and populations and facilitate the design and conduct of new studies to address unresolved research questions about dietary sweetness. This narrative review includes an overview of available sensory techniques, their strengths and limitations, recent efforts to measure the sweetness of foods and diets across countries and cultures, and a proposed future direction for improving methods for measuring sweetness toward developing the data required to support evidence-based recommendations around dietary sweetness.
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Affiliation(s)
| | | | - Kees de Graaf
- Division of Human Nutrition and Health, Wageningen University, Wageningen, Netherlands
| | - John E Hayes
- Department of Food Science, Pennsylvania State University, University Park, PA, USA
| | - David J Baer
- US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA
| | | | - Johanna T Dwyer
- School of Medicine and Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, USA
| | - John D Fernstrom
- School of Medicine, University of Pittsburgh, Pittsburgh, PA, USA
| | - David M Klurfeld
- US Department of Agriculture Agricultural Research Service, Beltsville, MD, USA
| | | | - Paul M Wise
- Monell Chemical Senses Center, Philadelphia, PA, USA
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20
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Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M). Foods 2020; 9:foods9081026. [PMID: 32751835 PMCID: PMC7466183 DOI: 10.3390/foods9081026] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2020] [Revised: 07/24/2020] [Accepted: 07/29/2020] [Indexed: 02/06/2023] Open
Abstract
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mouth, immediate (5 s after expectorating), and lingering (1 min after expectorating) sweetness and bitterness of 0.1% Reb A, D, M, and 14% sucrose and described the aftertaste of the sweeteners by using a check-all-that-apply (CATA) question. The results showed that in-mouth sweetness and bitterness of Reb D and M were not significantly different from sucrose, unlike Reb A which showed significant bitterness. However, Reb D and M showed more intense lingering sweetness than sucrose. The CATA analysis resulted that Reb D and M were closer to positive attribute terms and also to sucrose than Reb A, but Reb D and M were still considered artificial, which may cause them to be perceived negatively. When comparing among PROP taster groups, no significant differences in the perceived sweetness and bitterness of the three steviol glycosides were found. This study generates important information about Reb A, D, and M for the food industry, especially working with products formulated to deliver reductions in sugar using a natural high-intensity sweetener, stevia.
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21
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Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling. Chem Senses 2020; 45:293-301. [PMID: 32112074 DOI: 10.1093/chemse/bjaa012] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.
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Affiliation(s)
- Anne S Bertelsen
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Line A Mielby
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Niki Alexi
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Derek V Byrne
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
| | - Ulla Kidmose
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, Aarhus, Denmark
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22
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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices. Foods 2020; 9:foods9040395. [PMID: 32235577 PMCID: PMC7231121 DOI: 10.3390/foods9040395] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 03/26/2020] [Accepted: 03/26/2020] [Indexed: 12/21/2022] Open
Abstract
Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma-sweetness-viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0-1 mL/kg), sucrose (2.5%-7.5% w/w) and pectin (0%-0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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23
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Bertelsen AS, Mielby LA, Alexi N, Byrne DV, Kidmose U. Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions. Foods 2020; 9:foods9020146. [PMID: 32024062 PMCID: PMC7074324 DOI: 10.3390/foods9020146] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Revised: 01/24/2020] [Accepted: 01/30/2020] [Indexed: 01/03/2023] Open
Abstract
Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.
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24
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Velázquez AL, Vidal L, Varela P, Ares G. Cross-modal interactions as a strategy for sugar reduction in products targeted at children: Case study with vanilla milk desserts. Food Res Int 2019; 130:108920. [PMID: 32156373 DOI: 10.1016/j.foodres.2019.108920] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 12/11/2019] [Accepted: 12/15/2019] [Indexed: 10/25/2022]
Abstract
The high availability of products with high sugar content, particularly among those targeted as children, has been identified as one of the factors that contribute to the childhood obesity epidemic. For this reason, product reformulation has been recommended as one of the strategies that can be implemented to achieve short-term reductions in children's sugar intake. In this context, the objective of this study was to evaluate the feasibility of using cross-modal (taste-odor-texture) interactions as a strategy for reducing the sugar content of products targeted at children, using milk desserts as case study. A series of 5 vanilla milk desserts were formulated: a control sample with 12% added sugar and 4 sugar-reduced samples (7% added sugar) prepared following a 2 × 2 experimental design by varying vanilla (0.4% and 0.6% w/w) and starch (4.3% and 4.7% w/w) concentrations. A total of 112 children (8-12 years old) tasted the desserts and performed a dynamic sensory characterization task using either temporal check-all-that-apply or temporal dominance of sensations. In addition, they assessed the overall liking of all samples. Results showed that sugar-reduced samples did not significantly differ from the control sample in terms of their average overall liking scores. However, individual differences in children's hedonic reaction were found; three clusters of children with distinctive liking patterns were identified. The increase in vanilla and starch concentration led to an increase in overall liking for over 80% of the children. Sensory dynamic profiles revealed significant but subtle differences among samples. Results from the present work suggest that cross-modal interactions could contribute to minimizing the sensory changes caused by sugar reduction, which could enable to achieve larger reductions if implemented in the context of gradual sugar reduction programs.
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Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay.
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República, By Pass de Rutas 8 y 101 s/n, CP 91000 Pando, Canelones, Uruguay
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25
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Reyes MM, Gravina SA, Hayes JE. Evaluation of Sweetener Synergy in Humans by Isobole Analyses. Chem Senses 2019; 44:571-582. [PMID: 31424498 DOI: 10.1093/chemse/bjz056] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
The chemical senses and pharmaceuticals fundamentally depend on similar biological processes, but novel molecule discovery has classically been approached from vastly different vantage points. From the perspective of ingredient and flavor companies, there are countless ingredients that act via largely unknown mechanisms, whereas the pharmaceutical industry has numerous mechanisms in search of novel compounds. Mixtures of agonists can result in synergistic (superadditive) responses, which can be quantified via isobole analysis, a well-proven clinical approach in pharmacology. For the food and beverage industries, bulk (caloric) sweeteners like sugars are a key ingredient in sweetened foods and beverages, but consumers also desire products with fewer calories, which has led to the development of sweet enhancers and sweetener blends intended to achieve synergy or superadditivity. Synergistic mixtures are highly attractive targets commercially as they enable lower usage levels and enhanced efficacy. Although the psychophysical literature contains numerous prior reports of sweetener synergy, others have also noted that classical additive models fail to account for nonlinear dose-response functions. To address this shortcoming, here we systematically apply the isobole method from pharmacology to quantify the presence or absence of psychophysical synergy for binary pairs of sweeteners in a series of 15 separate experiments, each with ~100 adult volunteers (total n = 1576). Generally, these data support the hypothesis that structurally similar sweeteners acting as agonists will not synergize, whereas structurally dissimilar sweeteners binding to overlapping or distal sites can act as allosteric agonists or agonist-antagonists, respectively.
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Affiliation(s)
- M Michelle Reyes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA
| | | | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA, USA.,Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA
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26
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Paravisini L, Soldavini A, Peterson J, Simons CT, Peterson DG. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception. PLoS One 2019; 14:e0223280. [PMID: 31581213 PMCID: PMC6776322 DOI: 10.1371/journal.pone.0223280] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 09/17/2019] [Indexed: 12/02/2022] Open
Abstract
The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception.
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Affiliation(s)
- Laurianne Paravisini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Ashley Soldavini
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Julie Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Christopher T. Simons
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
| | - Devin G. Peterson
- Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America
- * E-mail:
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27
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28
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Gaby JM, Baker AN, Hayes JE. Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures. Physiol Behav 2019; 211:112668. [PMID: 31476345 DOI: 10.1016/j.physbeh.2019.112668] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2019] [Revised: 08/19/2019] [Accepted: 08/30/2019] [Indexed: 12/16/2022]
Abstract
Vanillin may modulate perception of noxious oral stimuli via TRP receptor interactions; separately, vanillin has also been shown to have top-down influences on flavor perception. Here, we ask whether added vanillin decreases the perceived burn of ethanol either via peripheral or cognitive mechanisms. Participants rated the burn of ethanol with 0, 16, and 160 ppm vanillin. In studies 1 (n = 102) and 2 (n = 82), participants wore nose clips and rated the burn of 8% and 16% ethanol (study 1) or 32% and 48% ethanol (study 2). In study 3 (n = 65), participants were able to breathe freely and rated liking and perceptual qualities of 8% and 32% ethanol at each vanillin level. Vanillin showed no significant effect on ratings of burn or smoothness, but did increase perceived sweetness (p < .001) and liking (p = .004) in study 3. These data suggest vanillin does not modulate ethanol burn via TRP receptor mediated interactions, but may shift hedonic responses to ethanol via top-down processes.
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Affiliation(s)
- Jessica M Gaby
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA
| | - Allison N Baker
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Graduate Program in Neuroscience, The Pennsylvania State University, University Park, PA 16802, USA
| | - John E Hayes
- Sensory Evaluation Center, The Pennsylvania State University, University Park, PA 16802, USA; Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USA.
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29
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Beverage Sensory Modification. BEVERAGES 2019. [DOI: 10.3390/beverages5030045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage [...]
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30
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Pramudya RC, Lee J, Chapko MJ, Lee K, Lee S, Lee J, Tokar T, Seo H. Variations in U.S. consumers' acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits. J SENS STUD 2019. [DOI: 10.1111/joss.12496] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
| | - Jihyun Lee
- Department of Food Science and TechnologyChung‐Ang University Anseong Republic of Korea
| | - Matthew J. Chapko
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
| | - KwangRag Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - Sunghee Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - JunYoung Lee
- Prepared Food Development TeamNongshim Co., Ltd. Seoul Republic of Korea
| | - Tonya Tokar
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
| | - Han‐Seok Seo
- Department of Food ScienceUniversity of Arkansas Fayetteville Arkansas
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