Zeitschriftenartikel: „Saltiness intensity“

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Doan, Ngoc Thuc Trinh, Huu Lan Nguyen, Thi Ngoc Huong Nguyen, Huu Thinh Pham, Quoc Dat Lai und Hoang Dung Nguyen. „Salt origin and their saltiness: A time-intensity sensory characterization“. Vietnam Journal of Science and Technology 61, Nr. 1 (28.02.2023): 36–46. http://dx.doi.org/10.15625/2525-2518/16293.

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Excessive salt consumption has been found to cause many negative effects on human health. To date, many researches have been conducted to reduce the sodium content of the diet. This study focused on the comparison of saltiness intensity and other parameters in time-intensity curves of four commercial grain salts in four regions of Viet Nam (Bac Lieu, Thanh Hoa, Sa Huynh, Vung Tau), one flower salt in Sa Huynh and a control sample with two particle sizes of 1-2 mm and 2-3 mm to find out their taste perception characteristics. A modified sensory evaluation technique focusing on time-intensity was used to train a panel to evaluate the temporal profile of saltiness of salt crystals. The results showed a significant difference in the perception ability and time intensity of saltiness in salt products by region and particle size. Sensory measures exhibited the differences in the specificity of salt samples by region and a strong correlation with their physical properties. Sa Huynh flower salt and sea salt showed different characteristics compared to other salt samples with higher intensity of salty taste, faster time to reach the maximum intensity, and shorter duration of salt taste intensity. These results demonstrated that flower salt could reduce the level of sodium intake while maintaining the saltiness perception in products, which is a potential ingredient in food, spices, etc.

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Gao, Ya, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang und Baoguo Sun. „The Enhancement of the Perception of Saltiness by Odorants Selected from Chinese Douchi in Salt Solution“. Foods 11, Nr. 15 (28.07.2022): 2260. http://dx.doi.org/10.3390/foods11152260.

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Douchi is a traditional fermented soya bean product that is popular for its smelled saltiness and unique flavor. In order to look for the relationship between smelled saltiness of volatiles and their saltiness-enhancing properties, gas chromatography-olfactometry/associated taste was used to select odorants associated with saltiness in Yongchuan Douchi. The enhancement effects of saltiness intensity by selected odorants were further verified by sensory evaluation analyses of 2-alternative forced-choice and odor-induced saltiness enhancement in a follow-up study. A total of 14 odorant compounds were selected for their odor-associated saltiness perception. The compounds of 2-ethyl-3,5-dimethyl pyrazine, 2,5-dimethyl pyrazine, dimethyl trisulfide, 3-(methylthio) propanol and 3-(methylthio) propanal could significantly enhance saltiness perception in salt solution. Among them, 2-ethyl-3,5-dimethyl pyrazine was reported for the first time to be able to improve the salty taste. The study suggested that salty food is an ideal material for selecting saltiness-enhancing odorants, which could provide more direct theoretical support for salt reduction in the food industry.

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Ignacio, Arraño, Pizarro Marisol, Covarrubias Camila und Contreras A. Rodrigo. „Kinetic Approach of Saltiness Perception“. Journal of Advanced Chemical Sciences 10, Nr. 2 (06.09.2024): 795–96. http://dx.doi.org/10.30799/jacs.258.24100201.

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The perception of saltiness is mediated by sodium receptors in the oral cavity, primarily epithelial sodium channels (ENaC). This study investigates the kinetic and thermodynamic properties of various salt solutions (NaCl, KCl, MgSO₄, NaCl + KCl, NaCl + monosodium glutamate (MSG)) to understand their impact on saltiness perception. Solutions were evaluated by a trained panel using a reference scale. Michaelis-Menten constant (Km), maximum intensity (Imax), and Gibbs free energy (∆G’) were calculated for each solution. Results indicate that NaCl and NaCl + MSG have the highest saltiness perception, followed by NaCl + KCl and KCl, while MgSO₄ shows negligible saltiness. NaCl exhibited a lower Km compared to KCl, suggesting higher efficiency at lower concentrations. NaCl and MSG combination showed synergistic effects, enhancing saltiness perception. Lower ∆G’ values for NaCl and NaCl + MSG indicate higher affinity for sodium ions. These findings highlight the potential for using alternative salts to enhance saltiness perception while reducing sodium intake.

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Schifferstein, Hendrik N. J., und Ingrid M. Oudejans. „Determinants of cumulative successive contrast in saltiness intensity judgments“. Perception & Psychophysics 58, Nr. 5 (Juli 1996): 713–24. http://dx.doi.org/10.3758/bf03213103.

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Kuhar, Aleš, Mojca Korošec, Anja Bolha, Igor Pravst und Hristo Hristov. „Is a Consumer Perception of Salt Modification a Sensory or a Behavioural Phenomenon? Insights from a Bread Study“. Foods 9, Nr. 9 (25.08.2020): 1172. http://dx.doi.org/10.3390/foods9091172.

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Salt plays a major role in food manufacturing and affects the technological and sensory properties of foods. At the same time, high dietary salt intake increases the risk of cardiovascular diseases and represents a considerable public health concern. In many populations, bread is a major contributor to salt intake and is therefore targeted by health policies recommending salt reduction reformulations. However, producers are often reluctant to reduce salt content due to fears of potential negative effects on consumer acceptability and drops in sales. The present work aims to assess the effect of salt content on consumers’ hedonic liking and perception of saltiness intensity, as well as the interaction of these two. The study was conducted using two market-leading bread types (white and multigrain) and bread samples with the national average (reference), reduced (−15%) and increased (+10%) salt levels. A sensory evaluation study (n = 200) was done including a questionnaire on attitudes and behaviour regarding bread and salt, enabling the exploration of individual differences in reactions to modified levels of salt content. The latter only affected hedonic liking for the multigrain sample with 15% salt reduction but not for others, which discloses the importance of the bread matrix; and it did not affect the perception of saltiness intensity. Penalty analysis revealed that perceived non-optimal saltiness results in significantly penalised hedonic liking scores. Segmentation based on perceived saltiness disclosed the explanatory importance of underlying consumer behaviour dimensions which should be considered in designing bread reformulations.

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Ketkaew, Chavis, Peerapong Wongthahan und Amporn Sae-Eaw. „How sauce color affects consumer emotional response and purchase intention: a structural equation modeling approach for sensory analysis“. British Food Journal 123, Nr. 6 (27.01.2021): 2152–69. http://dx.doi.org/10.1108/bfj-07-2020-0578.

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PurposeHere the authors investigate the effects of a visual color cue (brown color) on saltiness expectations, emotional responses and purchase intention of commercial soy sauce products.Design/methodology/approachThe study enrolled 100 participates, and three sauce colors (light brown, medium brown and dark brown) were used as treatments in this experimental design research. The data analysis was done by a structural equation modeling (SEM) approach with repeated measures.FindingsThe findings indicated that, for the medium and dark brown sauces, the final model revealed a positive effect of sauce color intensity on saltiness expectation, a positive impact of saltiness expectation on emotion and a positive impact of emotion on purchase intention with statistically indifferent factor loadings. Hence, both the medium and dark brown colors soy sauces were the preferred choices for consumers. However, for the light brown color, the test result was unsatisfactory.Originality/valueSeveral empirical studies have identified visual cues as useful for sodium reduction. However, from a marketing perspective, a causal relationship between the color intensity and a customer's purchase intention has not been explored in soy sauce products using an experimental design concept and SEM.

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Moss, Rachael, Cassie Fisher, Mackenzie Gorman, Sophie Knowles, Jeanne LeBlanc, Christopher Ritchie, Kaelyn Schindell, Laurel Ettinger und Matthew B. McSweeney. „Effect of Piperine on Saltiness Perception“. Foods 12, Nr. 2 (08.01.2023): 296. http://dx.doi.org/10.3390/foods12020296.

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Chemical irritants, like piperine, have the potential to increase human perception of tastes and odours, including saltiness. This cross-modal interaction could help the food industry develop new salt-reduced food products that maintain their salty taste. The objective of this study was: firstly, to determine the detection threshold of piperine (n = 72), secondly to evaluate piperine’s influence on saltiness perception in model solutions (n = 78), and lastly to identify piperine’s effect on sensory perception of low sodium soup using temporal check-all-that-apply (TCATA; n = 75). The group mean of the individual threshold was 0.55 ± 0.15 ppm. Piperine increased the saltiness perception of the model solutions, but it also increased the bitterness and decreased the sweetness of the solutions. The piperine significantly increased the saltiness intensity of the soups (evaluated using a generalized labelled magnitude), but during the TCATA task, the salty attribute was selected less for the soup with piperine than the control (based on the average proportion of selection). The TCATA indicated that the peppery attribute dominated the participants’ perception of the soup with piperine. More studies are needed to assess piperine’s cross-modal interactions.

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RUUSUNEN, M., M. SÄRKKÄ-TIRKKONEN und E. PUOLANNE. „Saltiness of coarsely ground cooked ham with reduced salt content“. Agricultural and Food Science 10, Nr. 1 (01.01.2001): 27–32. http://dx.doi.org/10.23986/afsci.5676.

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When the salt content of food is reduced a lack of flavor is anticipated to be the greatest problem related to consumer acceptance. The aim of this study was to examine how much the salt content of cooked ham can be reduced without a significant effect on sensory saltiness. Hams made up of coarsely ground pork with added phosphate were prepared and the cooking loss was determined. The salt content of the hams were 1.1, 1.4, 1.7, 2.0, 2.3 and 2.6% NaCl. The saltiness intensity of cold hams was rated against a reference ham (1.7% NaCl) using a relative-to-standard scale. The cooking loss in ham made with 1.1% added salt was higher than in the other hams. The ham with 1.7% NaCl was rated as salty as the hams with 2.0 and 2.3% NaCl (P>0.05), but saltier than those with 1.1 and 1.4% (P0.05). The results of this study suggest that based on saltiness evaluations it is possible to reduce the salt content of cooked ham to 1.7% NaCl.;

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SANTOS, Marize Melo dos, Camila Santos MARREIROS, Herika Brenda Santana da SILVA, Ana Raquel Soares de OLIVEIRA und Kyria Jayanne Clímaco CRUZ. „Associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents from public schools“. Revista de Nutrição 30, Nr. 3 (Juni 2017): 369–75. http://dx.doi.org/10.1590/1678-98652017000300009.

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ABSTRACT Objective This study aimed to investigate the associations between taste sensitivity, preference for sweet and salty flavours, and nutritional status of adolescents in public schools. Methods We used a cross-sectional study involving 1,036 adolescents of both sexes, aged 10-19 years. Preference for sweet or salty flavours and preference for foods high in sugar or sodium were evaluated. Measurements of body mass index and taste flavour intensity recognition were conducted. Results Most participants were unable to identify the flavours and/or intensities, and only 18.0% of participants were able to correctly identify both the flavour and intensity of the samples. Most participants (82.1%) preferring sweet foods had low sensitivity to this taste, just as a large proportion of individuals preferring saltiness (82.3%) were less sensitive to salt (p<0.001). Preference for saltiness was associated with pre-obesity. Conclusion We found an association between a preference for sweet or salty flavours and nutritional status, highlighting the importance of poor food choices in the development of obesity and other chronic diseases.

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Nakamura, Hiromi, Tomohiro Amemiya, Jun Rekimoto, Hideyuki Ando und Kazuma Aoyama. „Anodal Galvanic Taste Stimulation to the Chin Enhances Salty Taste of NaCl Water Solution“. Journal of Robotics and Mechatronics 33, Nr. 5 (20.10.2021): 1128–34. http://dx.doi.org/10.20965/jrm.2021.p1128.

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Galvanic taste stimulation (GTS) is a non-invasive electrical stimulation of sensory nerves that induces, inhibits, and enhances taste sensation. It has been shown that the cathodal GTS taste enhancement effect occurs when only cathodal electrodes are attached in or near the mouth, while anodal GTS, whose anodal electrodes are attached in or near the mouth, induces an electrical taste sensation rather than taste enhancement. In the present study, we focused on the taste enhancement effect of anodal GTS, enhancing the salty taste produced by a sodium chloride (NaCl) aqueous solution during stimulation. In this study, GTS was applied to the chin rather than the inner mouth so as not to disturb natural eating and drinking behavior, according to a previous study. To demonstrate and quantitatively evaluate its enhancement effect, we conducted two psychophysical experiments in which subjects were asked to indicate the intensity of the saltiness perceived during electrical stimulation by adjusting the concentration of aqueous NaCl to achieve a solution of equivalent saltiness. We discovered that the perceived intensity increased as the current intensity applied to the chin increased. Moreover, the magnification ratios against the baseline exceeded 1 under all conditions of the NaCl aqueous solution. These results indicate that anodal GTS is effective in enhancing the salty taste of NaCl aqueous solutions.

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Heinzerling, Cathrine Ingemarsdotter, Markus Stieger, Johannes Hendrikus Fransiscus Bult und Gerrit Smit. „Individually Modified Saliva Delivery Changes the Perceived Intensity of Saltiness and Sourness“. Chemosensory Perception 4, Nr. 4 (03.09.2011): 145–53. http://dx.doi.org/10.1007/s12078-011-9099-z.

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Emorine, Marion, Chantal Septier, Christophe Martin, Sylvie Cordelle, Etienne Sémon, Thierry Thomas-Danguin und Christian Salles. „Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans“. Molecules 26, Nr. 5 (28.02.2021): 1300. http://dx.doi.org/10.3390/molecules26051300.

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To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

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Liem, Djin Gie, Fatemeh Miremadi, Elizabeth H. Zandstra und Russell SJ Keast. „Health labelling can influence taste perception and use of table salt for reduced-sodium products“. Public Health Nutrition 15, Nr. 12 (08.03.2012): 2340–47. http://dx.doi.org/10.1017/s136898001200064x.

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AbstractObjectiveTo investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.DesignWithin-subject design.SettingSensory laboratory.SubjectsParticipants (n 50, mean age 34·8 (sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.ResultsReduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0·05) and perceived saltiness (P < 0·05). Perceived saltiness of sodium-reduced soups decreased more (P < 0·05), and consumers added more salt (P < 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.ConclusionsEmphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

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GIFFORD, S. R., und F. M. CLYDESDALE. „The Psychophysical Relationship Between Color and Sodium Chloride Concentrations in Model Systems“. Journal of Food Protection 49, Nr. 12 (01.12.1986): 977–82. http://dx.doi.org/10.4315/0362-028x-49.12.977.

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A 10-member taste panel evaluated the effect of color on salt perception using magnitude estimation. Samples, colored to simulate commercial chicken broth were formulated by addition of increasing amounts (0.00 – 4.10%) of 0.05% FD&C Red 40 to a constant volume of 0.10% FD&C Yellow 5 in double-distilled deionized water. In each of four experiments, five color intensities were evaluated at five NaCl concentrations over a range of 0.14 – 1.06% (w/v). The Gardner XL - 23 colorimeter was used to obtain L, a and b values from which the objective color parameter log cot−1 (a/b) was calculated. Log cot−1 (a/b) correlated well with log color intensity and was therefore, suitable as a predictor. In all experiments, panelists were able to detect differences among the NaCl concentrations (P<0.001) regardless of color. The perception of saltiness increased with increasing salt concentration as a linear power function with slopes greater than one. Although color tended to confuse the perception of saltiness, this effect was not significant.

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Yeung, Andy Wai Kan. „Neuroanatomical Correlates of Perceiving the Intensity and Pleasantness of Intense Saltiness in Healthy Subjects“. Current Science 116, Nr. 1 (10.01.2019): 69. http://dx.doi.org/10.18520/cs/v116/i1/69-74.

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Graaf, Cees De, und Jan E. R. Frijters. „Interrelationships among sweetness, saltiness and total taste intensity of sucrose, NaCl and sucrose/NaCl mixtures“. Chemical Senses 14, Nr. 1 (1989): 81–102. http://dx.doi.org/10.1093/chemse/14.1.81.

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Mabuchi, Ishimaru, Adachi, Zhao, Kikutani und Tanimoto. „Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling“. Molecules 24, Nr. 14 (15.07.2019): 2574. http://dx.doi.org/10.3390/molecules24142574.

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We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R2Y (0.73) and Q2 (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle.

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Cometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño und Gustavo Noriega. „Interactions between Co2 Oral Pungency and Taste“. Perception 16, Nr. 5 (Oktober 1987): 629–40. http://dx.doi.org/10.1068/p160629.

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Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants–sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)–were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the perceived taste intensity of each tastant was examined. Results show that the characteristics of the mutual effects of tastant and pungent stimulus depend on the particular tastant employed. Sucrose sweetness and CO2 oral pungency have no mutual effect; sodium chloride saltiness or tartaric acid sourness and CO2 oral pungency show mutual enhancement; and quinine sulfate bitterness abates CO2 oral pungency, whereas CO2 has a double and opposite effect on quinine sulfate bitterness–at low concentrations of bitter tastant CO2 enhances bitterness, and at high concentrations of bitter tastant CO2 abates bitterness. It is suggested that the perceptual attributes of saltiness and sourness are closer, from a qualitative point of view, to oral pungency than are the attributes of bitterness and sweetness.

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Poggesi, Simone, Amanda Dupas de Matos, Edoardo Longo, Danila Chiotti, Ulrich Pedri, Daniela Eisenstecken, Peter Robatscher und Emanuele Boselli. „Chemosensory Profile of South Tyrolean Pinot Blanc Wines: A Multivariate Regression Approach“. Molecules 26, Nr. 20 (15.10.2021): 6245. http://dx.doi.org/10.3390/molecules26206245.

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A multivariate regression approach based on sensory data and chemical compositions has been applied to study the correlation between the sensory and chemical properties of Pinot Blanc wines from South Tyrol. The sensory properties were identified by descriptive analysis and the chemical profile was obtained by HS-SPME-GC/MS and HPLC. The profiles of the most influencing (positively or negatively) chemical components have been presented for each sensory descriptor. Partial Least Square Regression (PLS) and Principal Component Regression (PCR) models have been tested and applied. Visual (clarity, yellow colour), gustatory (sweetness, sourness, saltiness, bitterness, astringency, and warmness) and olfactory (overall intensity, floral, apple, pear, tropical fruit, dried fruit, fresh vegetative, spicy, cleanness, and off-odours) descriptors have been correlated with the volatile and phenolic profiles, respectively. Each olfactory descriptor was correlated via a PCR model to the volatile compounds, whereas a comprehensive PLS2 regression model was built for the correlation between visual/gustatory descriptors and the phenolic fingerprint. “Apple” was the olfactory descriptor best modelled by PCR, with an adjusted R2 of 0.72, with only 20% of the validation samples falling out of the confidence interval (α = 95%). A PLS2 with 6 factors was chosen as the best model for gustatory and visual descriptors related to the phenolic compounds. Finally, the overall quality judgment could be explained by a combination of the calibrated sensory descriptors through a PLS model. This allowed the identification of sensory descriptors such as “olfactory intensity”, “warmness”, “apple”, “saltiness”, “astringency”, “cleanness”, “clarity” and “pear”, which relevantly contributed to the overall quality of Pinot Blanc wines from South Tyrol, obtained with two different winemaking processes and aged in bottle for 18 months.

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Chung, Yehji, Daeung Yu, Han Sub Kwak, Sung-Soo Park, Eui-Cheol Shin und Youngseung Lee. „Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability“. Foods 11, Nr. 16 (19.08.2022): 2512. http://dx.doi.org/10.3390/foods11162512.

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Three different types of typical Korean foods were studied to investigate the effect of monosodium glutamate (MSG) on the sensory characteristics and hedonic perception of sodium- or sugar-reduced samples. The first consumer test (n = 300) was conducted to evaluate the overall liking (OL) of the samples containing four different levels of salt and sugar contents without added MSG, while the second consumer test (n = 300) was designed to examine the effects of MSG on the samples containing reduced salt and sugar contents with the lowest observed OL in the first consumer test. The results showed that the intensity of the umami taste and saltiness of the samples increased, whereas sourness and bitterness were suppressed with added MSG. The samples with the lowest salt contents were observed to be acceptable to consumers after MSG addition, indicating a 23% reduction in sodium intake. Bitterness was partially masked, while sweetness, umami taste, and saltiness were the main factors affecting the OL after MSG addition. However, no consistent results of added MSG on the sensory attributes of samples with reduced sugar contents were observed, possibly indicating that the effect of umami taste on sweetness depends on the MSG concentration used or the type of food studied. This study could be beneficial to researchers who want to know the optimal level of MSG required to reduce the sodium or sugar contents in cooked food.

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Itazu, Ayako, Hatsue Moritaka, Dai Bona, Yosiyuki Okamura und Shingo Matsukawa. „Influence of the Number of Chewing Cycles on the Sweetness and Saltiness Intensity of Agarose Gel“. Food Science and Technology Research 23, Nr. 3 (2017): 437–48. http://dx.doi.org/10.3136/fstr.23.437.

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Głuchowski, Artur, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry und Ruth M. Hamill. „Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response“. Foods 13, Nr. 8 (15.04.2024): 1197. http://dx.doi.org/10.3390/foods13081197.

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Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products. However, seaweed is associated with a particular flavor profile, and optimization of the sensory profile should be conducted alongside technical performance. This study investigated the feasibility of the application of sea spaghetti (Himanthalia elongata) in the production of low-salt beef patties and recorded the associated sensory profile and consumer hedonic-emotional response. Eight beef patty formulations with varying salt (0–1%) and seaweed (0–5%) contents were subjected to quantitative descriptive analysis via a trained sensory panel (n = 8) and six the formulations were selected for consumer testing (liking, emotional associations, saltiness perception, and purchase intent) by a group of 105 Irish resident consumers. The trained panel results showed that the intensity of seaweed odor, flavor, and visual presence in burgers was negatively related to the intensity of beef odor and flavor and that seaweed addition (5%) significantly increased the saltiness perception of low-salt burgers. Burgers with 1% added seaweed, although perceived by consumers as less salty, could substitute NaCl in low-salt beef patties without deterioration of their liking among regular burger consumers. Consumers associated all seaweed-containing samples, especially those containing 1% of sea spaghetti, with being good, pleasant, satisfied, and warm. The higher inclusion of sea spaghetti (2.5%) led to significantly lower overall liking and reduced purchase intent, while consumers associated this formulation with emotions such as being more adventurous, aggressive, and wild. Consumers who rejected seaweed burgers had the highest level of food neophobia and avoided foods with additives. The results demonstrate that 1% sea spaghetti seaweed can be successfully incorporated into low-salt beef patties, resulting in hedonic and emotional benefits without significantly increasing the salt content.

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Ambarita, Mery Tambaria Damanik. „THE IMPACT OF INDONESIAN TERASI IN THE BEEF CONSOMMÉ, A SENSORY ASSESSMENT“. Metamorfosa: Journal of Biological Sciences 4, Nr. 1 (31.03.2017): 132. http://dx.doi.org/10.24843/metamorfosa.2017.v04.i01.p20.

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The aim of this research was to investigate the impact of terasi, a traditional Indonesian condiment which is made from salted fermented seafood, on the sensory acceptance of beef consommé. Fifty four panelists compared the acceptance of beef consommé containing rebon terasi to the consommé containing fish terasi. The results showed that upon adjusting the salt content, the consommé containing rebon terasi was more preferred than the consommé containing fish terasi. By combining more strong spices or ingredients the acceptance of consommé might be improved while masking the pungent odor of terasi. In addition, six different types of rebon terasi varying in proximate composition, salt and water activity (aw) were added to beef consommé and were evaluated by 10 trained panelists for their specific intensity of taste/flavor (saltiness, sourness, sweetness, bitterness, umami, fishy and rebon). Together with those samples, other consommés were also compared; however, the salt was also added to adjust with the highest salt content among six types of terasi. The results showed that variations of terasi influenced the sensory characteristics of consommé. The salt content of rebon terasi influenced the sourness, bitterness and saltiness in consommé, whilst the salt content should also reach the certain level to fit their acceptance. The distinct flavor from each terasi did have a profound effect on the sensory acceptability. The knowledge of the flavor characteristics of consommé and the role of terasi when mixed in consommé will help to improve the sensory acceptability and marketability of terasi.

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Gonçalves, Carla, Sérgio Monteiro, Patrícia Padrão, Ada Rocha, Sandra Abreu, Olívia Pinho und Pedro Moreira. „Salt reduction in vegetable soup does not affect saltiness intensity and liking in the elderly and children“. Food & Nutrition Research 58, Nr. 1 (Januar 2014): 24825. http://dx.doi.org/10.3402/fnr.v58.24825.

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Huang, Yan, Dandan Pu, Zhilin Hao, Li Liang, Jing Zhao, Yizhuang Tang und Yuyu Zhang. „Characterization of Taste Compounds and Sensory Evaluation of Soup Cooked with Sheep Tail Fat and Prickly Ash“. Foods 11, Nr. 7 (22.03.2022): 896. http://dx.doi.org/10.3390/foods11070896.

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Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep tail fat soup were investigated. Results showed that the taste intensity of sheep tail fat soup cooked with 0.2% prickly ash increased significantly. The concentration of organic acids and free amino acids in sheep tail fat soup significantly increased with the addition of prickly ash. The concentration of succinic acid (2.637 to 4.580 mg/g) and Thr (2.558 to 12.466 mg/g) increased the most among organic acids and amino acids, respectively. Spearman’s correlation analysis elucidated that seven taste compounds were positively correlated (correlation coefficient > 0.7) with the overall taste intensity of the soup sample including Thr, Asp, oxalic acid, lactic acid, citric acid, succinic acid, and ascorbic acid. Additional experiments and quantitative descriptive analysis further confirmed that Asp, lactic acid and citric acid were the key taste compounds to improve saltiness and umami taste in sheep tail fat soup with prickly ash.

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Ti, Hui-En. „Ghrelin Gly90Leu and Ghrelin Receptor Gly57Gly Gene Variants Are Not Associated with Saltiness Intensity Perception and Pleasantness Ratings“. European Journal of Nutrition & Food Safety 4, Nr. 2 (10.01.2014): 87–99. http://dx.doi.org/10.9734/ejnfs/2014/5906.

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Balan, Sumitha Nair, Leong-Siong Chua, Stella Sinn-Yee Choong, Yun-Fah Chang und Yee-How Say. „Demographic differences in the saltiness intensity perception and pleasantness ratings of salty solutions and foods among Malaysian subjects“. Food Quality and Preference 28, Nr. 1 (April 2013): 154–60. http://dx.doi.org/10.1016/j.foodqual.2012.09.003.

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Hiranpradith, Vimolpa, Nantawan Therdthai und Aussama Soontrunnarudrungsri. „Effect of Steaming and Microwave Heating on Taste of Clear Soup with Split-Gill Mushroom Powder“. Foods 12, Nr. 8 (18.04.2023): 1685. http://dx.doi.org/10.3390/foods12081685.

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Salt is widely overconsumed. Among the strategies used in low-salt foods, the addition of flavor enhancers to improve saltiness perception through an umami taste is a viable and promising technique. This study investigated using split-gill mushroom (SGM) powder containing umami taste to increase saltiness in a clear soup for two different heating conditions: steaming under high pressure and microwave heating. According to the E-tongue results, the addition of 0.2–0.8% SGM produced a different taste in the soup compared to the addition of salt, and the addition of 0.2–0.8% SGM yielded a similar taste to the addition of 0.4–0.6% MSG in a plain, clear soup. In flavored soup, SGM at a high concentration had a taste-enhancing impact comparable to 0.4% MSG, whereas SGM at a low concentration had no taste-enhancing effect. The flavored soups containing 0.4 or 0.8% SGM consisted of two umami 5′-nucleotides: adenosine 5′-monophosphate (5′-AMP) and guanosine 5′-monophosphate (5′-GMP); however, inosine 5′-monophosphate (5′-IMP) was not detected. The major umami amino acids were glutamic acid, aspartic acid, and arginine. Microwave heating increased the salinity and total nucleotides and could maintain the umami amino acids, whereas aspartic acid (one of the umami amino acids) was reduced by 8.23% after steaming under high pressure. Thus, after microwave heating and steaming under high pressure, the equivalent umami concentration was reduced by 43.11 and 44.53%, respectively. In conclusion, the addition of SGM and volumetric heating using microwaves could be an alternative method for reducing the amount of salt in soup by increasing the umami taste intensity and salinity.

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Huang, Ming Quan, Lu Wang, Bao Guo Sun und Hong Yu Tian. „Evaluation of Sweet Sauce Characteristic Taste Based on Electronic Tongue Technology“. Advanced Materials Research 554-556 (Juli 2012): 1593–601. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1593.

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A commercial electronic tongue (ET) with specific sensors was applied on taste distinction and physicochemical characterization of seven kinds of sweet sauces. The response signals of ET sensors were analyzed by Principal Component Analysis (PCA) and Discriminant Factor Analysis (DFA). Meanwhile, these signals were transformed into the four relative taste scores (sourness, saltiness, umami and sweetness) by macro operation, followed by comparing with the corresponding four physiochemical indexes (total acids, sodium chloride, amino nitrogen and reducing sugars) which were determined by the methods in GB/T. The results show that ET can be used to distinguish different kinds of sweet sauces according to overall taste. Moreover, the intensity order of taste scores that obtained from ET is basically matched with the sequence of the corresponding physicochemical indexes, which proves that ET technique can be an effective approach to monitor and guarantee the quality of sweet sauce on line.

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Koohathong, S., und K. Khajarern. „Consumer preference of reduced-sodium Tom Yum Goong seasoning powder as affected by powdered dried shrimp genres and quantity“. Food Research 5, Nr. 6 (28.11.2021): 86–91. http://dx.doi.org/10.26656/fr.2017.5(6).390.

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This research aimed to investigate how four different types and amounts of powdered dried shrimp (crispy dried shrimp, dried krill, dried white baby shrimp, and dried white shrimp) influenced consumer preferences for reduced sodium Tom Yum Goong seasoning powder. Three levels (1, 2 and 3% by weight) of each dried shrimp powder were combined with the Tom Yum seasoning powder (TYSP) reference recipe. Each recipe was prepared as a soup sample (The sample without dried shrimp powder as a control). The soup samples were then tested and assessed on 12 attributes using 96 consumer panels. The results revealed that the sample containing 3% dried white shrimp powder performed significantly higher than the control in terms of liking in the categories of ‘appearance’, ‘shrimp flavour intensity’, ‘palatability’, ‘natural taste' and ‘overall’, and ‘willingness to pay’. Furthermore, the sample containing 3% crispy dried shrimp powder had a significantly higher liking mean score for ‘shrimp flavour intensity,' ‘saltiness’, and ‘palatability’ than the control. However, the sodium content of 3% dried white shrimp powder (435 mg/L) was lower than that of 3% crispy dried shrimp powder (440 mg/L). Consequently, 3 % powdered dried white shrimp was selected as an ingredient for reduced sodium Tom Yum Goong seasoning powder.

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Endrizzi, Isabella, Danny Cliceri, Leonardo Menghi, Eugenio Aprea, Mathilde Charles, Erminio Monteleone, Caterina Dinnella et al. „Relationships between Intensity and Liking for Chemosensory Stimuli in Food Models: A Large-Scale Consumer Segmentation“. Foods 11, Nr. 1 (21.12.2021): 5. http://dx.doi.org/10.3390/foods11010005.

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This study, which was conducted as part of the Italian Taste project, was aimed at exploring the relationship between actual liking and sensory perception in four food models. Each food model was spiked with four levels of prototypical tastant (i.e., citric acid, sucrose, sodium chloride, capsaicin) to elicit a target sensation (TS) at an increasing perceived intensity. Participants (N = 2258; 59% women, aged 18–60) provided demographic information, a stated liking for 40 different foods/beverages, and their responsiveness to tastants in water. A food-specific Pearson’s coefficient was calculated individually to estimate the relationship between actual liking and TS responsiveness. Considering the relationship magnitude, consumers were grouped into four food-specific clusters, depending on whether they showed a strong negative (SNC), a weak negative (WNC), a weak positive (WPC), or a strong positive correlation (SPC). Overall, the degree of liking raised in parallel with sweetness responsiveness, fell as sourness and pungency perception increased, and showed an inverted U-shape relationship with saltiness. The SNC clusters generally perceived TSs at higher intensities, except for sourness. Clusters were validated by associating the level of stated liking towards food/beverages; however, some unexpected indications emerged: adding sugar to coffee or preferring spicy foods differentiated those presenting positive correlations from those showing negative correlations. Our findings constitute a step towards a more comprehensive understanding of food preferences.

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Bolhuis, Dieuwerke P., Catriona M. M. Lakemond, Rene A. de Wijk, Pieternel A. Luning und Cees de Graaf. „Both Longer Oral Sensory Exposure to and Higher Intensity of Saltiness Decrease Ad Libitum Food Intake in Healthy Normal-Weight Men“. Journal of Nutrition 141, Nr. 12 (02.11.2011): 2242–48. http://dx.doi.org/10.3945/jn.111.143867.

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Kim, Min-Ji, Baeg-Won Kang, Jong-Wook Kim, Mi-Young Lee, Seo-Jin Chung und Jae-Hee Hong. „The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets“. Korean Journal of Food Science and Technology 49, Nr. 1 (28.02.2017): 72–79. http://dx.doi.org/10.9721/kjfst.2017.49.1.72.

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Bertino, M., G. K. Beauchamp und K. Engelman. „Naltrexone, an opioid blocker, alters taste perception and nutrient intake in humans“. American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 261, Nr. 1 (01.07.1991): R59—R63. http://dx.doi.org/10.1152/ajpregu.1991.261.1.r59.

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To test the hypothesis that reduced food intake produced by opioid blockade is due to a reduction in the pleasant aspects of tastes, 18 fasted male college students rated the intensity and pleasantness of soup that contained various concentrations of NaCl and of Kool-Aid that contained various concentrations of sucrose at hourly intervals after ingesting either naltrexone (50 mg) or a placebo in a double-blind study. Hunger, fullness, nausea, and current mood state were also assessed. Lunch followed and food intake was recorded. After placebo, the pleasantness of the salted soup increased as lunchtime approached. After naltrexone, however, soup pleasantness remained unchanged across time. Similar changes were obtained for perceived sweetness and pleasantness of Kool-Aid and for the perceived saltiness of soup. Naltrexone also blocked the increases in hunger ratings that occurred across time in the placebo condition. Nausea was higher after naltrexone. After naltrexone, subjects consumed approximately 500 kcal less at lunch than after placebo. Analysis of covariance suggested that decreased hunger (but not nausea or taste pleasantness) accounted for the naltrexone-induced reduction of food intake.

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ELEFTHERIADOU (Α. ΕΛΕΥΘΕΡΙΑΔΟΥ), A., I. AMBROSIADIS (Ι. ΑΜΒΡΟΣΙΑΔΗΣ), K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ) und S. GEORGAKIS (ΣΠ. ΓΕΩΡΓΑΚΗΣ). „Storage stability of vacuum-packaged hotsmoked Rainbow trout (Oncorhynchus mykiss) fillets: organoleptic, biochemical and microbiological aspects.“ Journal of the Hellenic Veterinary Medical Society 52, Nr. 1 (31.01.2018): 58. http://dx.doi.org/10.12681/jhvms.15408.

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The aim of this research was to investigate some problems related to Rainbow trout's (Oncorhynchus mykiss) hot-smoking process as well as the quality evaluation of the final product. The skin-on and skin-off fillets were hotsmoked and kept in vacuum-packed storage at 2°C±0,1. Organoleptic, biochemical and microbiological analyses were carried out during 120 days of storage. The taste panel assessors were asked to score the smoke intensity, the saltiness, the juiciness and the overall acceptability of the smoked samples. Generally speaking thoughout the study period of organoleptic analyses considerable changes were not observed. The total volatile nitrogen (TVN) content remained lower than 25 mg/Kg smoked fish, till the 120th day of storage. An increase of the malonaldehyde content up to 2,0 mg/Kg was noted at the 120th day of storage. At the same time the nitrite content was decreased from 34 ppm to 10 ppm. The microbiological examinations showed that the total viable count, the phsychrotrophs and lactic acid bacteria gradually exhibited a significant increase at the end of the 120th day of storage.

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Galvez, Lorina, und Lucy Paloma. „Consumer-Based Optimization and Product Profiling of Garlic-Flavored Oven-Roasted Peanuts“. Science and Humanities Journal 10, Nr. 1 (01.12.2013): 16–35. http://dx.doi.org/10.47773/shj.1998.101.2.

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An optimization study of food products is important to be able to develop a nutritious and least costly product using the most efficient processing method. In this study, optimization of an oven-roasted peanut product was done. A two-factor factorial experiment with three levels of garlic solution (4,6, &8 w/w) and roasting time (40, 45 & 50 min) was conducted. Consumer acceptance test and specturm descriptive analysis were done using the 9-point Hedonic scale and 15-cm semi-structrued line, respectively. Roasting time had significant effects on all sensory parameters studied. Garlic level significantly affected fracturability. The optimum combination of 4-8% (w/w) garlic solution and below 47 min roasting time produced a product with acceptability scored of >6.50. Verification study showed the predictive ability of the model which implies that the processor has confidence to choose any combination from the above-mentioned values. Product quality specifications and intensity for color, garlic aroma, hardness, crunchiness, fracturability, toothpacking, saltiness, garlic taste, bitterness taste, peanutty taste and roastedness flavor were established.

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KALTNEKAR, Tadej, Martin ŠKRLEP, Nina BATOREK LUKAČ, Urška TOMAŽIN, Maja PREVOLNIK POVŠE, Etienne LABUSSIERE, Lea DEMŠAR und Marjeta ČANDEK-POTOKAR. „Effects of salting duration and boar taint level on quality of dry-cured hams“. Acta agriculturae Slovenica. Suplement, Nr. 5 (18.09.2016): 132–37. http://dx.doi.org/10.14720/aas-s.2016.5.18895.

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Meat from entire males (EM) may take an important market share in the EU in case surgical castration is abandoned. The aim of the present study was to assess the effect of salting regime and boar taint level on dry-cured ham quality. Standard (18 days, HS) and shortened salting (6 days, LS) was applied to 16 hams from 8 EM, being also evaluated according to boar taint; low (LBT) or high (HBT). Compared to standard procedure, shorter salting resulted in 40 % lower salt content, higher proteolysis, higher aw, softer texture, accompanied by lower sensorial saltiness and sourness and higher meat colour intensity, sweetness, bitterness, pastiness and off-flavour perception. HBT hams were more proteolysed, with softer texture, higher perception of bitterness, pastiness and juiciness with more pronounced offflavours and poorer typical cured odour than LBT hams. A significant interaction between boar taint level and salting on perceived off flavours denotes that either salt covers off-flavours or there are additive effects of boar taint substances and proteolysis products when salt content is low.

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Ponzo, Valentina, Marianna Pellegrini, Paola Costelli, Laura Vázquez-Araújo, Lucía Gayoso, Chiara D’Eusebio, Ezio Ghigo und Simona Bo. „Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk“. Nutrients 13, Nr. 1 (19.01.2021): 279. http://dx.doi.org/10.3390/nu13010279.

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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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Moreira, Fernanda Duarte, Caio Eduardo Gonçalves Reis, Alexis Fonseca Welker und Andrea Donatti Gallassi. „Acute Flaxseed Intake Reduces Postprandial Glycemia in Subjects with Type 2 Diabetes: A Randomized Crossover Clinical Trial“. Nutrients 14, Nr. 18 (10.09.2022): 3736. http://dx.doi.org/10.3390/nu14183736.

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Background: Postprandial glycemic excursions are associated with impairment control of diabetes mellitus. Long-term consumption of flaxseed can lower blood glucose levels; however, its effects on the postprandial glycemic response remain unknown. Therefore, this study aimed to evaluate the acute effects of raw flaxseed consumption on the 2 h postprandial glycemic curve in men with type 2 diabetes mellitus (T2DM). Methods: This was a randomized crossover clinical trial. Nineteen men with T2DM were randomly assigned a standardized breakfast without (control) or with a previous intake of 15 g of ground raw golden flaxseed (flax). Glycemia was measured at fasting and postprandial at 15, 30, 45, 60, 90, and 120 min. Palatability markers (visual appeal, smell, and pleasantness of taste) and taste intensity (sweetness, saltiness, bitterness, sourness, and creaminess) were evaluated. Results: The peak glucose rise and the 2 h AUC glycemic response reduced in the flax group by 17% (p = 0.001) and 24% (p < 0.001), respectively. The glucose peak time, palatability, and taste parameters did not differ between the two groups. Conclusions: Ingestion of 15 g of ground raw golden flaxseed before breakfast decreases the 2 h postprandial glycemic response in men with T2DM.

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Liu, Hongbo, Junren Xue, Jing Tang, Tao Jiang, Xiubao Chen und Jian Yang. „Taste Attributes of the “June Hairy Crab” Juveniles of Chinese Mitten Crab (Eriocheir sinensis) in Yangcheng Lake, China—A Pilot Study“. Fishes 7, Nr. 3 (31.05.2022): 128. http://dx.doi.org/10.3390/fishes7030128.

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This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs.

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Parvin, Rashida, Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko und Han-Sul Yang. „Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs“. Antioxidants 9, Nr. 8 (27.07.2020): 670. http://dx.doi.org/10.3390/antiox9080670.

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The effects of convection-oven precooking, frozen storage (−18 °C/ two months) and four different reheating methods—namely, boiling, pan-roasting, convection oven and microwave oven on pH, color, texture, antioxidant activity and warmed-over flavor of beef meatballs were investigated. In this study, four kinds of beef meatballs were prepared: with added butylated hydroxyl toluene (0.02% BHT, M1); with nutmeg extract (0.02%, M2); with nutmeg powder (0.02%, M3) and control (no antioxidant). Addition of (0.02%) nutmeg extracts in beef meatballs M2 resulted in a significant (p < 0.05) decrease in lipid and protein oxidation, hardness and gumminess values after convection oven precooking. Again, M2 reheated by microwave oven significantly (p < 0.05) reduced cooking loss, gumminess, springiness, rancid flavor, saltiness and burnt taste and increased oxidative stability, redness and adhesiveness with the chewiness intensity and overall acceptability compared to control, M1 and M3. Conclusively, the addition of nutmeg extracts (0.02%) as a natural plant antioxidant to precooked beef meatballs can result in reduced lipid and protein oxidation levels, stabilized color and texture values and improved overall acceptance after reheated by microwave oven during two months of frozen storage.

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Puputti, Sari, Ulla Hoppu und Mari Sandell. „Taste Sensitivity is Associated with Food Consumption Behavior but not with Recalled Pleasantness“. Foods 8, Nr. 10 (27.09.2019): 444. http://dx.doi.org/10.3390/foods8100444.

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As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalled pleasantness and food consumption behavior were enquired with online questionnaires. Consumption concerned intake of vegetables, fruits, and berries; use-frequency of specific foods; and tendency to mask or modify tastes of foods. All modality-specific taste sensitivities were related to some consumption behavior but none to recalled pleasantness. A higher taste sensitivity score indicated avoidance of coffee, lower consumption of pungent foods, and a more frequent habit of adding ketchup to a meal. In conclusion, it may be more informative to study the influence of taste sensitivity on food consumption behavior with taste modalities separately rather than with a general indicator of taste sensitivity. Additionally, these results highlight the importance of studying actual behavior toward food and not just liking.

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Ervina, Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick und Caterina Dinnella. „Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples“. Nutrients 13, Nr. 8 (07.08.2021): 2721. http://dx.doi.org/10.3390/nu13082721.

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The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.

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Costell, E., M. Peyrolón und L. Durán. „Note. Influence of texture and type of hydrocolloid on perception of basic tastes in carrageenan and gellan gels Nota. Influencia de la textura y del tipo de hidrocoloide en la percepción de los gustos fundamentales en geles de carragenato y de gelana“. Food Science and Technology International 6, Nr. 6 (Dezember 2000): 495–99. http://dx.doi.org/10.1177/108201320000600608.

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Preliminary work was carried out on the effect of texture, as represented by gel strength, between around 5 and 20 N of compression maximum force, of both carrageenan and gellan gels on the per ception of the four basic tastes. These were produced by addition of 15% (w/w) sucrose, 0.06%(w/w) caffeine, 0.5% (w/w) sodium chloride, or a mixture of 0.15% (w/w) citric acid and 0.2% (w/w) so dium citrate. Low strength (5-8 N) carrageenan gels were sweeter, more salty and more sour than both medium (11-15 N) and high (18-24 N) strength ones. Differences in bitterness were shown only between low and high texture carrageenan gels. The same differences in sweetness caused by texture were found between low and both medium and high strength gellan samples. Differences in saltiness and sourness were only detected between gellan gels of extreme gel strengths, in favor of the weakest gels. No difference in bitterness was found for any of the pairs of gellan samples. On comparing taste intensity between the two hydrocolloid gels at different strength levels, it was found that both me dium and high strength gellan gels were sweeter and more salty than the corresponding carrageenan gels, confirming the reported flavor-releasing properties of gellan.

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Watanabe, Tatsukichi, Sojiro Kumura, Shunsuke Kimura und Kiyoshi Toko. „Improved Sensitivity of a Taste Sensor Composed of Trimellitic Acids for Sweetness“. Molecules 29, Nr. 23 (25.11.2024): 5573. http://dx.doi.org/10.3390/molecules29235573.

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Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts of tetradodecylammonium bromide (TDAB) and 1,2,4-benzene tricarboxylic acid (trimellitic acid) were prepared. The carboxyl groups of trimellitic acid bind metal cations, and the sweetness intensity is estimated by measuring the potential change, as a sensor response, when these cations are complexed with sugars. This research showed that the potential of a sensor using the membrane with enough trimellitic acid in a sucrose solution remained constant, regardless of TDAB amounts, but the potential in the tasteless, so-called reference solution, depended on TDAB. By optimizing the content of TDAB and trimellitic acid, a sensor response of −100 mV was achieved, which is over 20% more sensitive than a previous sensor. This sensor also demonstrated increased selectivity to sweetness, with similar interference from other tastes (saltiness, sourness, umami, and bitterness) compared to previous sensors. As a result, the sensitivity to sweetness was successfully improved. This result contributes to the development of novel sensors, further reducing the burden on humans in quality control and product development.

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Turner, Lydia, und Peter J. Rogers. „Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking“. Foods 11, Nr. 4 (20.02.2022): 607. http://dx.doi.org/10.3390/foods11040607.

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A common symptom of COVID-19 is altered smell and taste. This qualitative study sought to further characterise this altered chemosensory perception and its effects on appetite for food and drink. Eighteen women and two men who had experienced chemosensory loss associated with COVID-19 participated in semi-structured interviews. Thematic analysis of the interview transcripts revealed five major themes. These confirmed that all participants had experienced an altered sense of smell (anosmia, and less frequently parosmia and phantosmia) of variable duration. Loss of taste (ability to detect sweetness, saltiness, etc.) was less common. Participants experienced decreased, no change or increased appetite, with six participants reporting weight loss. Consistent with evidence linking diminished appetite with inflammation, for two participants, decreased appetite preceded anosmia onset. Anosmia reduced enjoyment of food and drink. Compensatory strategies included choosing salty, sweet and ‘spicy’ foods, and increased attention to food texture, and there was evidence that the postingestive rewarding effects of food intake were also important for maintaining appetite. Some participants mentioned increased alcohol intake, in part facilitated by reduced intensity of disliked flavours of alcoholic drinks. The narratives also underlined the value placed on the sociability and structuring of time that daily meals provide. This research adds to the record and analysis of lived experiences of altered chemosensory perception resulting from SARS-CoV-2 infection, and it contributes insights concerning the role of smell and flavour in motivating and rewarding food ingestion.

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Xin Li, Ang, Muhammad Lubowa und Azhar Mat Easa. „Effect of konjac and gellan gum coatings on broth flavor adsorption, textural and sensory properties of rice noodles“. Journal of Food Innovation, Nutrition, and Environmental Sciences 1, Nr. 1 (09.10.2024): 1–11. http://dx.doi.org/10.70851/fqng7c33.

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The aim of this work was to investigate the impact of konjac gum and gellan gum as coating agents to enhance flavor adsorption by cooked fresh rice noodles. Uncoated noodles, Konjac gum coated noodles (KGN) and gellan gum coated noodles (GGN) were cooked and immersed in broth for 30-120 s and compared in terms of conductivity of soluble ions in artificial saliva during multiple extrusion cell (MEC) analysis, as well as color, texture and sensory attributes. Results showed that conductivities of KGN, GGN and uncoated noodles increased by 146%, 124% and 182% respectively after 30s of soaking in broth. No significant (p > 0.05) relationship between immersion time and conductivity was observed. Textural analysis showed significant (p < 0.05) differences between uncoated noodles and KGN in terms of hardness. KGN were the softest, followed by GGN and uncoated noodles. Coating of noodles significantly (p < 0.05) reduced noodles adhesiveness and tensile strength. Color analysis showed KGN as being significantly (p < 0.05) lighter, but no significant difference (p > 0.05) in redness and yellowness between samples. There was significant relationship (p < 0.05) between the immersion duration of noodles with the color changes. As the immersion duration of noodles in broth increased, the lightness (L-values) decreased, while redness and yellowness values increased. Sensory analysis showed that KGN had the highest intensity of overall flavor and saltiness (p < 0.05), were softer and preferable (p < 0.05) to the other two samples.

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Sullivan, Caitlyn R., Robert C. Thaler, Kiah M. Berg, Jon A. De Jong, Joe P. Ward, Paul F. Frahm und Mike J. Boerboom. „68 Impact of Increasing Levels of Hybrid Rye on Carcass Characteristics and Product Sensory Evaluation in Grow-Finish Pigs“. Journal of Animal Science 101, Supplement_2 (28.10.2023): 28–29. http://dx.doi.org/10.1093/jas/skad341.032.

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Abstract The objective of this trial was to determine the effects of hybrid rye (KWS Bono) inclusion rate on lean muscle deposition and product quality of grow-finish pigs. A total of 2,400 barrows and gilts (FAST x PIC 800, 44.9 kg) were randomly allotted to 1 of 4 dietary treatments. Diets were corn-soybean based with hybrid rye replacing either 0, 40, 70 or 100% of the corn in the diet. All diets were formulated to meet or exceed the 2012 NRC requirements for all nutrients, and a five-phase feeding program was utilized (44.9 to 56.0, 56.0 to 69.0, 69.0 to 87.9, 87.9 to 107.5, and 107.5 to 111.6 kg). Pigs were weighed and feed disappearance measured at each phase change. Pigs were marketed across three events and (%) Yield, Hot Carcass Weight (HCW), Backfat (BF) and Iodine Value (IV) were measured at the procurement facility. Two primal sections (loins and bellies) were removed from 88 pigs (22/treatment) and sent to the KSU Meat Lab Facility to be cooked or smoked for a trained, sensory panel evaluation. Data were analyzed using the GLIMMIX procedure of SAS, with block as a random effect and pre-planned linear and quadratic contrast statements to analyze the inclusion of hybrid rye. Results indicate that increasing hybrid rye inclusion rate from 0 to 100% decreased (P < 0.001) average market BW, % Yield, HCW, BF and IV all decreased (P < 0.001) as hybrid rye inclusion rate increased (Table 1). The sensory measures for loin chops for Initial Juiciness, Sustained Juiciness, Myofibrillar Tenderness and Overall Tenderness decreased (P < 0.05) with increasing hybrid rye. Connective Tissue Amount, Pork-Flavor Intensity and Off-Flavor Intensity were not affected (P > 0.10) by dietary treatment. All bacon measures including Texture, Saltiness, Smoke Intensity, Bacon Flavor and Off Flavor were not affected by hybrid rye inclusion (P > 0.10). In summary, while there was a reduction in HCW, BF, % Yield, IV and certain sensory values for loins as hybrid rye increased, there was no effect on any of the bacon variables measured. Therefore, depending on economics, hybrid rye can be an acceptable replacement for corn in finishing pig diets.

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Baiano, Antonietta, Anna Fiore, Francesco Maruccia, Carmela Gerardi, Marco Povero, Francesco Grieco und Maria Tufariello. „Industrial-Level Brewing Using Oenological Saccharomyces cerevisiae and Schizosaccharomyces pombe as Mixed-Inoculum“. Applied Sciences 14, Nr. 19 (24.09.2024): 8609. http://dx.doi.org/10.3390/app14198609.

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The development of new food processes and formulations begins at the laboratory stage, progresses through pilot plant trials, and culminates in industrial production. Although the positive effects in terms of sensory characteristics and qualitative differentiation have been widely studied at laboratory level, fermentations conducted at the industrial level by oenological Saccharomyces cerevisiae and non-Saccharomyces strains have not been thoroughly investigated. Scaling up to the industrial level is a critical process that involves more than simply increasing the dimensions of the process itself. The purpose of our research was to compare laboratory and industrial-level brewing of a novel craft beer produced with the addition of common unmalted wheat and fermented by Schizosaccharomyces pombe and S. cerevisiae strains. Fermentation was carried out using a S. cerevisiae strain either of oenological origin alone or through sequential inoculations with S. pombe. Beers produced with the mixed starter showed greater reproducibility between the two production levels than those fermented by S. cerevisiae alone. According to the results, the main differences highlighted between laboratory and industrial-level trials with S. cerevisiae alone concerned the extent of starch degradation, fermentation efficiency, and alcohol production, which were higher in brewing at the laboratory level. In contrast, beers produced at industrial level using sequential inoculation received significantly higher scores for foam quantity and persistence, as well as overall olfactory intensity, while scoring significantly lower scores for saltiness and sourness. To our knowledge, this research is the first to explore the use of Sc. pombe for industrial beer production.

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Eszes, Ferenc, und József Fenyvessy. „Decreasing Energy and Water Use in the Meat Industry“. Acta Agraria Debreceniensis, Nr. 18 (04.03.2005): 24–28. http://dx.doi.org/10.34101/actaagrar/18/3241.

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The technology supervisions are needed from time to time in order to involve the new research results, experience, new technologies and equipments organising principles into the production and to make it cheaper and with less expenditure to increase the profitability and competitiveness. In the course of our investigation we aimed the analysis of the traditional technologies and improving of it. In this article we detail the heat treatment curing process. We applied the principles of experimental design for the determination the main influencing parameters in the processes. Then we made simulations and modelling in seeking for the environmentally better technology programs. We developed a method for measuring the temperature development of products with small diameter using the similarity theory in unit operation. In the course of the analysis of the heat treatment processes we could state that the heat treatment time can be reduced significantly by decreasing the size of the product and choosing the right ratios among the surface heat transfer intensity, ambient temperature and involving the lethality obtained during the cooling phase. The total sparing were about 10-20%. We solved the problem associated with the sensor placement error using a plastic material (metamid). We establish a curve between the real product temperature and plastic rod temperature by which the monitoring of the process became more accurate. We determine the size modification for different product sizes. In case of curing we observed very similar phenomena. For the determination of the diffusion coefficient we adopted the Ball-method not using in this field till today. We could reduce the excess saltiness and loss of NaCl with about 5%.

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