1
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Yeo H, Linforth R, MacNaughtan W, Williams H, Hewson L, Fisk ID. Effect of sweeteners and carbonation on aroma partitioning and release in beverage systems. Food Res Int 2023; 164:112373. [PMID: 36737960 DOI: 10.1016/j.foodres.2022.112373] [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: 09/01/2022] [Revised: 12/12/2022] [Accepted: 12/24/2022] [Indexed: 12/28/2022]
Abstract
The effect of monosaccharides (glucose, fructose and galactose) and disaccharides (sucrose and lactose) at 10, 20 and 30 % w/v on the in-vitro aroma partitioning of C4 - C10 aldehydes and ethyl esters, as well as limonene (concentration of aroma compounds at 1 μg mL-1), was studied using atmospheric pressure chemical ionisation-mass spectrometry. An increase in sugar concentration from 0 to 30 % w/v resulted in a significant increase in partitioning under static headspace conditions for the majority of the compounds (p < 0.05), an effect generally not observed when 10 % w/v sucrose was substituted with low-calorie sweeteners (p > 0.05). The complexity of the system was increased to model a soft drink design - comprising water, sucrose (10, 20 and 30 % w/v), acid (0.15 % w/v), carbonation (∼7.2 g/L CO2) and aroma compounds representative of an apple style flavouring, namely ethyl butanoate and hexanal (10 μg mL-1 each). Although the addition of sucrose had no significant in-vivo effect, carbonation significantly decreased breath-by-breath (in-vivo) aroma delivery (p < 0.05). To understand the physical mechanisms behind aroma release from the beverage matrix, the effect of sucrose on the kinetics of the matrix components was explored. An increase in sucrose concentration from 0 to 30 % w/v resulted in a significant decrease in water activity (p < 0.05), which accounted for the significantly slower rate of self-diffusion of aroma compounds (p < 0.05), measured using diffusion-ordered spectroscopy-nuclear magnetic resonance spectroscopy. No significant effect of sucrose on carbon dioxide volume flux was found (p > 0.05).
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Affiliation(s)
- HuiQi Yeo
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Robert Linforth
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - William MacNaughtan
- Division of Food Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK
| | - Huw Williams
- Centre for Biomedical Sciences, University of Nottingham, UK
| | - Louise Hewson
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom
| | - Ian D Fisk
- International Flavour Research Centre, Division of Food, Nutrition and Dietetics, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom; International Flavour Research Centre (Adelaide), School of Agriculture, Food and Wine and Waite Research Institute, The University of Adelaide, PMB 1, Glen Osmond, South Australia 5064, Australia.
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2
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Fan X, Li X, Du L, Li J, Xu J, Shi Z, Li C, Tu M, Zeng X, Wu Z, Pan D. The effect of natural plant-based homogenates as additives on the quality of yogurt: A review. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101953] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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3
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Sioriki E, Tuenter E, de Walle DV, Lemarcq V, Cazin CSJ, Nolan SP, Pieters L, Dewettinck K. The effect of cocoa alkalization on the non-volatile and volatile mood-enhancing compounds. Food Chem 2022; 381:132082. [PMID: 35114618 DOI: 10.1016/j.foodchem.2022.132082] [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: 09/08/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 11/04/2022]
Abstract
Alkalization is a process to improve color, dispersibility and flavor of cocoa powder but is likely to have a negative effect on the phytochemicals. Hereto, the impact of alkalization degree (none, medium and high) on the potential mood-enhancing compounds corresponding to the four levels of the mood pyramid model (flavanols, methylxanthines, biogenic amines and orosensory properties) was investigated. The phytochemical content, analyzed via UPLC-HRMS, showed reduction of specific potential mood-enhancing compounds upon alkalization, implying a decrease in bitterness and astringency. Moreover, volatile compounds analysis via HS-SPME-GC-MS indicated that alkalization reduced the levels of volatile compounds, responsible for acidity, fruity, floral and cocoa aromas. With respect to the orosensory properties, the cocoa powder palatability was suggested to be increased due to reduced acidity, bitterness, and astringency, while the desired volatile compounds were reduced. However, sensorial analysis is required to link the volatile results with the overall effect on the flavor perception.
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Affiliation(s)
- Eleni Sioriki
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Emmy Tuenter
- Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium.
| | - Davy Van de Walle
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Valérie Lemarcq
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
| | - Catherine S J Cazin
- Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium.
| | - Steven P Nolan
- Department of Chemistry and Centre of Sustainable Chemistry, Ghent University, Belgium.
| | - Luc Pieters
- Natural Products & Food Research and Analysis, Department of Pharmaceutical Sciences, University of Antwerp, Belgium.
| | - Koen Dewettinck
- Food Structure & Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Belgium.
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4
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Shayevitz A, Abbott E, Van Zandycke S, Fischborn T. The Impact of Lactic and Acetic Acid on Primary Beer Fermentation Performance and Secondary Re-Fermentation during Bottle-Conditioning with Active Dry Yeast. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1952508] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Avi Shayevitz
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
| | - Eric Abbott
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
| | | | - Tobias Fischborn
- Research & Development, Lallemand Inc., Montreal, Quebec, Canada
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5
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What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception? Foods 2021; 10:foods10071570. [PMID: 34359439 PMCID: PMC8304950 DOI: 10.3390/foods10071570] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 07/01/2021] [Accepted: 07/03/2021] [Indexed: 11/24/2022] Open
Abstract
This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.
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Stanley M, Ghosh B, Weiss ZF, Christiaanse J, Gordon MD. Mechanisms of lactic acid gustatory attraction in Drosophila. Curr Biol 2021; 31:3525-3537.e6. [PMID: 34197729 DOI: 10.1016/j.cub.2021.06.005] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 04/30/2021] [Accepted: 06/02/2021] [Indexed: 01/05/2023]
Abstract
Sour has been studied almost exclusively as an aversive taste modality. Yet recent work in Drosophila demonstrates that specific carboxylic acids are attractive at ecologically relevant concentrations. Here, we demonstrate that lactic acid is an appetitive and energetic tastant, which stimulates feeding through activation of sweet gustatory receptor neurons (GRNs). This activation displays distinct, mechanistically separable stimulus onset and removal phases. Ionotropic receptor 25a (IR25a) primarily mediates the onset response, which shows specificity for the lactate anion and drives feeding initiation through proboscis extension. Conversely, sweet gustatory receptors (Gr64a-f) mediate a non-specific removal response to low pH that primarily impacts ingestion. While mutations in either receptor family have marginal impacts on feeding, lactic acid attraction is completely abolished in combined mutants. Thus, specific components of lactic acid are detected through two classes of receptors to activate a single set of sensory neurons in physiologically distinct ways, ultimately leading to robust behavioral attraction.
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Affiliation(s)
- Molly Stanley
- Department of Zoology and Life Sciences Institute, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada
| | - Britya Ghosh
- Department of Zoology and Life Sciences Institute, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada; Graduate Program in Cell and Developmental Biology, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada
| | - Zachary F Weiss
- Department of Zoology and Life Sciences Institute, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada
| | - Jaime Christiaanse
- Department of Zoology and Life Sciences Institute, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada
| | - Michael D Gordon
- Department of Zoology and Life Sciences Institute, The University of British Columbia, 2350 Health Sciences Mall, Vancouver, BC V6T 1Z3, Canada.
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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8
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Oliveira AAA, Andrade AC, Bastos SC, Condino JPF, Curzi Júnior A, Pinheiro ACM. Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt. Food Res Int 2021; 139:109972. [PMID: 33509518 DOI: 10.1016/j.foodres.2020.109972] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 10/30/2020] [Accepted: 11/28/2020] [Indexed: 10/22/2022]
Abstract
Yogurt is a food with great acceptance by consumers. However, this product often contains excessive added sugar content. A potential strategy to reduce sugar content without compromising sensory quality is the addition of flavors. Thus, the objective of this work was to evaluate the relationship between flavors (vanilla and strawberry) and sweet taste, using a time-intensity analysis, temporal dominance of sensations (TDS) and acceptance test to verifying the viability of sugar reduction in yogurt with the addition of flavors. The results showed that 25% sugar reduction in yogurt with 0.2% vanilla flavor did not affect the sweetness, as shown in temporal profiles, and hedonic perception. The yogurt with 25% sugar reduction and 0.2% strawberry flavor proved to be as well accepted as samples with ideal concentration. Therefore, study of the flavor-taste interaction for the reformulation of foods represents an important strategy to reduce sucrose concentration, maintaining a similar temporal sweetness profile.
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9
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Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00747-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Vatankhah Lotfabadi S, Mortazavi SA, Yeganehzad S. Study on the release and sensory perception of encapsulated d-limonene flavor in crystal rock candy using the time-intensity analysis and HS-GC/MS spectrometry. Food Sci Nutr 2020; 8:933-941. [PMID: 32148802 PMCID: PMC7020303 DOI: 10.1002/fsn3.1372] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2019] [Revised: 11/02/2019] [Accepted: 11/04/2019] [Indexed: 12/03/2022] Open
Abstract
This research was conducted to evaluate encapsulated d-limonene perception and release in rock candy. Microcapsules with wall materials of 75/25 of gum Arabic/Maltodextrin by 20% of wall materials) were produced for using in rock candy. To evaluate the flavor release from rock candy by time-intensity method, a model system was developed and time-intensity sensory evaluation was conducted by trained sensory panelists in order to determine the effect of three different matrices (water, water and flavored rock candy, and water with flavored rock candy and citric acid (pH = 3) at three serving temperatures (10, 45, and 75°C) on the perception of d-limonene release. Results showed that release of d-limonene from flavored rock candy with acid citric (pH = 3) at 75°C had the highest perceived sensation whereas the matrix of microcapsule in water at 10°C had the lowest perception. On the other hand, increasing the temperature from 10 to 75°C had significant effects on the release and perception of d-limonene (p < .05). Headspace gas chromatography-mass spectrophotometry confirmed results from time-intensity sensory evaluation, which indicated that the release of d-limonene increased in the presence of sucrose and citric acid (pH = 3).
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Affiliation(s)
| | - Seyyed Ali Mortazavi
- Department of Food Science and TechnologyFaculty of AgricultureFerdowsi University of MashhadMashhadIran
| | - Samira Yeganehzad
- Department of Food ProcessingResearch Institute of Food Science and TechnologyMashhadIran
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11
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Thomas-Danguin T, Guichard E, Salles C. Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review. Food Funct 2019; 10:5269-5281. [PMID: 31436262 DOI: 10.1039/c8fo02006j] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Salt reduction in foods is becoming an important challenge to protect population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interactions, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found to be effective in low salt content solid model cheese but was texture- and composition-dependent. A significant enhancement in saltiness perception induced by Comté cheese and sardine odours was observed only in model foods with soft textures. In ternary odour-sour-salty solutions, sourness additively enhanced saltiness perception with salt-related odours. Finally, in cream-based food systems, a strategy combining OISE and heterogeneous distribution of stimuli was found to compensate for a greater than 35% decrease in salt content without significant loss of acceptability. However, variation in the composition of the food matrix influenced aroma and salt release and consequently the overall saltiness perception. A better knowledge of the mechanisms involved in cross-modal perceptual interactions at the central level should allow for the optimization of their use as salt reduction strategies for healthier food design.
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Affiliation(s)
- Thierry Thomas-Danguin
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Elisabeth Guichard
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Christian Salles
- CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRA, Université de Bourgogne Franche-Comté, F-21000 Dijon, France.
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12
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Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. BEVERAGES 2018. [DOI: 10.3390/beverages4040073] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.
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13
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Hutchings SC, Low JYQ, Keast RSJ. Sugar reduction without compromising sensory perception. An impossible dream? Crit Rev Food Sci Nutr 2018; 59:2287-2307. [DOI: 10.1080/10408398.2018.1450214] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Scott C. Hutchings
- Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria, Australia
| | - Julia Y. Q. Low
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Russell S. J. Keast
- Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia
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Yin W, Hewson L, Linforth R, Taylor M, Fisk ID. Effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake. Appetite 2017; 114:265-274. [PMID: 28396048 PMCID: PMC5434034 DOI: 10.1016/j.appet.2017.04.005] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 03/17/2017] [Accepted: 04/05/2017] [Indexed: 11/27/2022]
Abstract
Food flavour is important in appetite control. The effects of aroma and taste, independently or in combination, on appetite sensation and subsequent food intake, were studied. Twenty-six females (24 ± 4 years, 20.9 ± 1.9 kg⋅m-2) consumed, over 15 min period, one of four sample drinks as a preload, followed by an ad libitum consumption of a pasta meal (after 65 min). Sample drinks were: water (S1, 0 kcal), water with strawberry aroma (S2, 0 kcal), water with sucrose and citric acid (S3, 48 kcal) and water with strawberry aroma, sucrose and citric acid (S4, 48 kcal). Appetite sensation did not differ between the S1 (water), S2 (aroma) and S3 (taste) conditions. Compared with S1 (water), S2 (aroma) and S3 (taste), S4 (aroma + taste) suppressed hunger sensation over the 15 min sample drink consumption period (satiation) (p < 0.05). S4 (aroma + taste) further reduced hunger sensation (satiety) more than S1 at 5, 20 and 30 min after the drink was consumed (p < 0.05), more than S2 (aroma) at 5 and 20 min after the drink was consumed (p < 0.05), and more than S3 (taste) at 5 min after the drink was consumed (p < 0.05). Subsequent pasta energy intake did not vary between the sample drink conditions. S4 (aroma + taste) had the strongest perceived flavour. This study suggests that the combination of aroma and taste induced greater satiation and short-term satiety than the independent aroma or taste and water, potentially via increasing the perceived flavour intensity or by enhancing the perceived flavour quality and complexity as a result of aroma-taste cross-modal perception.
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Affiliation(s)
- Wenting Yin
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Louise Hewson
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Robert Linforth
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK
| | - Moira Taylor
- The University of Nottingham, Faculty of Medicine & Health Sciences, Queen's Medical Centre, NG7 2UH, UK
| | - Ian D Fisk
- The University of Nottingham, Department of Food Sciences, Sutton Bonington, LE12 5RD, UK.
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15
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He Q, Hort J, Wolf B. Predicting sensory perceptions of thickened solutions based on rheological analysis. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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16
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Niimi J, Overington AR, Silcock P, Bremer PJ, Delahunty CM. Cross-modal taste and aroma interactions: Cheese flavour perception and changes in flavour character in multicomponent mixtures. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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18
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Niimi J, Eddy AI, Overington AR, Heenan SP, Silcock P, Bremer PJ, Delahunty CM. Aroma–taste interactions between a model cheese aroma and five basic tastes in solution. Food Qual Prefer 2014. [DOI: 10.1016/j.foodqual.2013.05.017] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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20
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Dinnella C, Masi C, Zoboli G, Monteleone E. Sensory functionality of extra-virgin olive oil in vegetable foods assessed by Temporal Dominance of Sensations and Descriptive Analysis. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.04.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Sáenz-Navajas MP, Fernández-Zurbano P, Ferreira V. Contribution of Nonvolatile Composition to Wine Flavor. FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2012.660717] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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22
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Booth DA, Freeman RPJ, Konle M, Wainwright CJ, Sharpe O. Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor? Perception 2011; 40:509-29. [DOI: 10.1068/p6688] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This paper illustrates how perception is achieved through interactions among the psychophysical functions of judged features of an object. The theory is that the perceiver places processed features in a multidimensional space of discriminal processes. Each dimension is scaled in units of discrimination performance. The zero coordinate of each feature is its level in an internal standard (norm) established by previous experience of that category of object in context. Experiments are reported which show that one, two, or three concurrent single-featured objects matched the multiple features of another object in two ways. Either stimulation from the two objects had discrimination distances from norm that added, or the stimulation by one object was processed through a concept describing stimulation by the other object. It follows that, in this case, perception via a receptor for the multi-featured object can be replaced by a point of balance among receptors for each single feature. The object with its own receptor is the gustatory stimulant L-glutamic acid as its monosodium salt. The features that stimulate diverse gustatory receptors of their own are sodium chloride, citric acid, sucrose, and caffeine. A more complex approach to dimensional coding was developed earlier for photoreceptors in colour judgments. The present approach is modality independent, mathematically simple, and economical in experimental data.
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Affiliation(s)
- David A Booth
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Richard P J Freeman
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Melanie Konle
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Clare J Wainwright
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Oliver Sharpe
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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23
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Yang N, Linforth RST, Walsh S, Brown K, Hort J, Taylor AJ. Feasibility of reformulating flavours between food products using in vivo aroma comparisons. FLAVOUR FRAG J 2010. [DOI: 10.1002/ffj.2026] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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24
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Meillon S, Viala D, Medel M, Urbano C, Guillot G, Schlich P. Impact of partial alcohol reduction in Syrah wine on perceived complexity and temporality of sensations and link with preference. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.06.005] [Citation(s) in RCA: 73] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Tournier C, Sulmont-Rossé C, Sémon E, Vignon A, Issanchou S, Guichard E. A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms. Int Dairy J 2009. [DOI: 10.1016/j.idairyj.2009.01.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Burseg K, Linforth RST, Hort J, Taylor AJ. Flavor Perception in Biscuits; Correlating Sensory Properties with Composition, Aroma Release, and Texture. CHEMOSENS PERCEPT 2009. [DOI: 10.1007/s12078-009-9042-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Auvray M, Spence C. The multisensory perception of flavor. Conscious Cogn 2008; 17:1016-31. [PMID: 17689100 DOI: 10.1016/j.concog.2007.06.005] [Citation(s) in RCA: 226] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2007] [Revised: 06/05/2007] [Accepted: 06/14/2007] [Indexed: 01/24/2023]
Abstract
Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food.
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Affiliation(s)
- Malika Auvray
- Department of Experimental Psychology, Oxford University, South Parks Road, Oxford OX1 3UD, UK.
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Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2007.11.001] [Citation(s) in RCA: 88] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Hewson L, Hollowood T, Chandra S, Hort J. Taste–aroma interactions in a citrus flavoured model beverage system: Similarities and differences between acid and sugar type. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2007.10.008] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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