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Yan Y, Zou M, Tang C, Ao H, He L, Qiu S, Li C. The insights into sour flavor and organic acids in alcoholic beverages. Food Chem 2024; 460:140676. [PMID: 39126943 DOI: 10.1016/j.foodchem.2024.140676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 07/13/2024] [Accepted: 07/25/2024] [Indexed: 08/12/2024]
Abstract
Alcoholic beverages have developed unique flavors over millennia, with sourness playing a vital role in their sensory perception and quality. Organic acids, as crucial flavor compounds, significantly impact flavor. This paper reviews the sensory attribute of sour flavor and key organic acids in alcoholic beverages. Regarding sour flavor, research methods include both static and dynamic sensory approaches and summarize the interaction of sour flavor with aroma, taste, and mouthfeel. In addition, this review focuses on identifying key organic acids, including sample extraction, chromatography, olfactometry/taste, and mass spectrometry. The key organic acids in alcoholic beverages, such as wine, Baijiu, beer, and Huangjiu, and their primary regulatory methods are discussed. Finally, future avenues for the exploration of sour flavor and organic acids by coupling machine learning, database, sensory interactions and electroencephalography are suggested. This systematic review aims to enhance understanding and serve as a reference for further in-depth studies on alcoholic beverages.
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Affiliation(s)
- Yan Yan
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Mingxin Zou
- Guizhou Tangzhuag Chinese Liquor Limited Company, Zunyi 564500, Guizhou Province, China
| | - Cui Tang
- Liupanshui Agricultural and Rural Bureau, Liupanshui 553002, Guizhou Province, China
| | - Hongyan Ao
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Laping He
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Shuyi Qiu
- Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, Guizhou Province, China
| | - Cen Li
- Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), College of Life Sciences/Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China.
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Wang J, Wang J, Qiao L, Zhang N, Sun B, Li H, Sun J, Chen H. From Traditional to Intelligent, A Review of Application and Progress of Sensory Analysis in Alcoholic Beverage Industry. Food Chem X 2024; 23:101542. [PMID: 38974198 PMCID: PMC11225692 DOI: 10.1016/j.fochx.2024.101542] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2024] [Revised: 06/01/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analysis, safety supervision and inspection of alcoholic beverages. Due to the changing needs of analysis, new and more optimized methods are still emerging. Thereinto, intelligent and biometric technologies with growing attention have also been applied to sensory analysis. This work summarized the sensory analysis methods from three aspects, including traditional artificial sensory analysis, intelligent sensory technology, and innovative technologies. Meanwhile, the application sensory analysis in alcoholic beverages and its industrial production was scientifically emphasized. Moreover, the future tendency of sensory analysis in the alcoholic beverage industry is also highlights.
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Affiliation(s)
- Junyi Wang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jing Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Lina Qiao
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Ning Zhang
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
| | - Baoguo Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Hehe Li
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Jinyuan Sun
- Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China
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Amorim KA, Passos LP, Silas Souza AH, Cardoso VDS, Vieira RDC, Campos MDS, Rodrigues JF, Nunes CA, Pinheiro ACM. Temporal dominance of Sensations: Do different concepts of "dominance" affect the results? Food Res Int 2024; 194:114902. [PMID: 39232528 DOI: 10.1016/j.foodres.2024.114902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 08/09/2024] [Accepted: 08/09/2024] [Indexed: 09/06/2024]
Abstract
The purpose of this study was to understand the role of "dominance" definitions in the results of TDS applied to consumers. This study compared two temporal dominance of sensations (TDS) approaches - TDS-I - that attracts the most attention and TDS-II - most intense/strongest sensation - in the context of evaluating artisanal Minas cheeses from the Serra da Canastra and chocolate with different cocoa concentrations samples. TDS curves were constructed and a trajectory-based principal component analysis (PCA) was performed dominance rates at ten equally spaced time points. Additionally, difference curves, multiple factor analysis (MFA) and regression vector coefficient (RV coefficient) were performed to compare the two approaches. The findings showed that the two approaches produced similar results, suggesting that consumers interpret the terms dominant and intense in a similar way during TDS evaluations, the results were even closer at the chocolate study than at the cheese study. However, in both approaches were observed low dominance rates and differences between the sensation perception time, mainly in the evaluation of cheese flavor. This variability may be attributed to the complexity of the cheese's flavor and the varied interpretations of dominance among evaluators. Despite these differences, the approaches showed similar characterizations across the same samples, demonstrating high reproducibility and a strong ability to differentiate between samples. This study demonstrates that the choice between the terms dominant (which captures more attention) or intense (stronger) to guide consumers in performing the sensory test does not significantly influence the results. Consequently, it is possible to adopt greater freedom and flexibility in the terminology used to instruct participants in conducting the test.
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Affiliation(s)
- Katiúcia Alves Amorim
- Federal University of Lavras, Departament of Food Science, DCA/UFLA- Lavras, MG, Brazil
| | - Louise Paiva Passos
- Federal University of Lavras, Departament of Food Science, DCA/UFLA- Lavras, MG, Brazil
| | | | | | - Rita de Cássia Vieira
- Federal University of Lavras, Departament of Food Science, DCA/UFLA- Lavras, MG, Brazil
| | | | | | - Cleiton Antônio Nunes
- Federal University of Lavras, Departament of Food Science, DCA/UFLA- Lavras, MG, Brazil
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Huang P, Liu Y, Cai L, Cui C. Investigation of the multiple taste enhancement properties of N-succinyl-amino acids and their relationship to chemical structure using dynamic sensory techniques. Food Chem 2024; 453:139661. [PMID: 38772310 DOI: 10.1016/j.foodchem.2024.139661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2024] [Revised: 05/07/2024] [Accepted: 05/11/2024] [Indexed: 05/23/2024]
Abstract
The present study aimed to explore the similarity and difference in taste enhancement properties of N-succinyl-L-phenylalanine (N-Suc-Phe), N-succinyl-L-tryptophan (N-Suc-Trp), and N-succinyl-L-tyrosine (N-Suc-Tyr) using temporal dominance of sensations (TDS), temporal check-all-that-apply (TCATA), and time-intensity (TI) techniques. Meanwhile, leading taste enhancers in the market, such as N'-[(2,4-dimethoxyphenyl)methyl]-N-(2-pyridin-2-ylethyl) oxamide (DE) was chosen to conduct a comparative analysis with the aforementioned three compounds. Findings from TDS and TCATA revealed that all compounds under investigation notably enhanced umami and saltiness while reducing bitterness in a concentration-dependent fashion (0.25-1 mg/L). Additionally, the TI results indicated that the duration of umami was extended by 50-75%, and the duration of bitterness was decreased by 20-40% upon addition of DE, N-Suc-Phe, N-Suc-Trp, and N-Suc-Tyr (1 mg/L). Among these, N-Suc-Trp was identified as the most effective in augmenting umami and mitigating bitterness, whereas N-Suc-Tyr excelled in enhancing saltiness intensity. Partial least squares regression (PLSR) pinpointed the carbon‑carbon double bond as the important structure influencing the enhancement of umami and reduction of bitterness, whereas the phenolic hydroxyl group was identified as critical for enhancing saltiness. This investigation provided insights into the different characteristics of taste enhancement of N-Suc-AAs and the impact of chemical structure on such specificity.
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Affiliation(s)
- Pimiao Huang
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Ying Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Lei Cai
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China
| | - Chun Cui
- School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
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Palumbo JMC, Martins PMM, Salvio LGA, Batista NN, Ribeiro LS, Borém FM, Dias DR, Schwan RF. Impact of different fermentation times on the microbiological, chemical, and sensorial profile of coffees processed by self-induced anaerobiosis fermentation. Braz J Microbiol 2024; 55:2253-2266. [PMID: 38775907 DOI: 10.1007/s42770-024-01370-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2024] [Accepted: 05/03/2024] [Indexed: 09/18/2024] Open
Abstract
Variation in fermentation time may be an essential alternative to provide coffee beverages with different and unique sensory profiles. This work investigated the microbiological, chemical, and sensory changes in coffees submitted to different fermentation durations (0, 24, 48, 72, and 96 h). Self-induced anaerobiosis fermentation (SIAF) was used, and two treatments were performed: spontaneous fermentation and inoculation with S. cerevisiae CCMA0543. Microbiological analyses were performed, and the permanence of the inoculum was monitored. Chromatography (sugars, organic acids, and volatile compounds) was analyzed, and sensory analysis (temporal dominance of sensations - TDS) was performed. A total of 228 isolates were identified during spontaneous fermentation. The dominant bacteria and yeasts were Leuconostoc mesenteroides, Lactiplantibacillus plantarum, Staphylococcus warneri, Bacillus sp., Torulaspora delbrueckii, Hanseniaspora uvarum, and Meyerozyma caribbica. High concentrations of citric (18.67 mg.g- 1) and succinic (5.04 mg.g- 1) acids were detected at 96 h in SIAF fermentation. One hundred twenty-one volatile compounds were detected, but 22 were detected only in inoculated coffees. In spontaneous fermentation, 48 h of fermentation showed woody notes, while 72 h showed chestnuts. However, in the inoculated coffee, 72 h of fermentation showed high fruity dominance, and 96 h of fermentation was the only one with herbaceous notes. In addition, yeast inoculation increased the intensity of caramel notes in the first 48 h and increased the fruity flavor after 72 h of fermentation. Therefore, the type of fermentation (with or without inoculation) and the chosen fermentation time will depend on the sensorial profile the producer intends to obtain.
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Affiliation(s)
| | | | | | - Nádia Nara Batista
- Department of Biology Campus Universitário, Federal University of Lavras, Lavras, 37203-202, MG, Brazil
| | | | - Flávio Meira Borém
- Food Sciences Department, Federal University of Lavras, Lavras, MG, Brazil
| | | | - Rosane Freitas Schwan
- Department of Biology Campus Universitário, Federal University of Lavras, Lavras, 37203-202, MG, Brazil.
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Melios S, Grasso S, Bolton D, Crofton E. Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling. Food Res Int 2024; 190:114625. [PMID: 38945579 DOI: 10.1016/j.foodres.2024.114625] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 06/06/2024] [Accepted: 06/06/2024] [Indexed: 07/02/2024]
Abstract
The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Sensory evaluation of selected cooked hams (n = 8), including alternatives without nitrites or based on mycoprotein (meatless), was conducted using Temporal Dominance of Sensations (TDS) for in mouth processing and Partial Napping (PN) with Ultra-Flash Profiling (UFP) for the appearance, by a trained sensory panel (n = 9). The nitrite-free cooked ham displayed a similar temporal sensory profile and appearance to the products of the same category, highlighting the opportunity for more nitrite-free products to enter the market. The meatless product was dominated by a "smoky" flavour, which was perceived as "artificial". Meatless ham had a more distinct appearance than the meat-based products and was associated with attributes such as "fake", "artificial colour" and "unappealing". In general, results revealed distinct differences between whole-muscle and sectioned and formed cooked ham products in terms of texture, flavour, and appearance. PN and UFP grouped whole-muscle cooked hams together, which were associated with terms "natural-looking", "better quality" and "healthier", while sectioned and formed cooked hams were perceived as "cheap" and "artificial". The results of this study contribute to a better understanding of the sensory attributes of cooked ham products emphasising the challenges related to novel formulations, and offers valuable insights for the development of healthier and more sustainable meat products within the food industry.
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Affiliation(s)
- Stergios Melios
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Simona Grasso
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
| | - Declan Bolton
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Emily Crofton
- Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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7
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Hu Y, Badar IH, Zhang L, Yang L, Xu B. Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review. Crit Rev Food Sci Nutr 2024:1-19. [PMID: 39012297 DOI: 10.1080/10408398.2024.2377292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
Fermentation is a critical technological process for flavor development in fermented foods. The combination of odor and taste, known as flavor, is crucial in enhancing people's perception and psychology toward fermented foods, thereby increasing their acceptance among consumers. This review summarized the determination and key flavor compound screening methods in fermented foods and analyzed the flavor perception, perceptual interactions, and evaluation methods. The flavor compounds in fermented foods could be separated, purified, and identified by instrument techniques, and a molecular sensory science approach could identify the key flavor compounds. How flavor compounds bind to their respective receptors determines flavor perception, which is influenced by their perceptual interactions, including odor-odor, taste-taste, and odor-taste. Evaluation methods of flavor perception mainly include human sensory evaluation, electronic sensors and biosensors, and neuroimaging techniques. Among them, the biosensor-based evaluation methods could facilitate the investigation of the flavor transduction mechanism and the neuroimaging technique could explain the brain's signals that relate to the perception of flavor and how they compare to signals from other senses. This review aims to elucidate the flavor profile of fermented foods and highlight the significance of comprehending the interactions between various flavor compounds, thus improving the healthiness and sensory attributes.
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Affiliation(s)
- Yingying Hu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Iftikhar Hussain Badar
- Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Lang Zhang
- Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, China
| | - Linwei Yang
- State key Laboratory of Meat Quality Control and Cultured Meat Development, Jiangsu Yurun Meat Industry Group Co., Ltd, Nanjing, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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Pierguidi L, Cecchi L, Dinnella C, Zanoni B, Spinelli S, Migliorini M, Monteleone E. Markers of sensory dynamics in phenols-rich virgin olive oils under optimal storage conditions. Food Res Int 2024; 187:114438. [PMID: 38763685 DOI: 10.1016/j.foodres.2024.114438] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 03/13/2024] [Accepted: 04/27/2024] [Indexed: 05/21/2024]
Abstract
Early changes in sensory quality of phenols-rich virgin olive oil (VOO) and their relationship with the chemical changes are less studied in the literature. Therefore, the objective of this study was to propose a predictive model of dynamics of sensory changes based on specific chemical markers. The evolution of the sensory quality of phenol-rich VOOs from Tuscan cultivars stored under optimal storage conditions (i.e., absence of light, no O2 exposure, low temperature) was investigated using a multi-step methodological approach combining sensory (official sensory analysis (so-called Panel Test), Descriptive Analysis and Temporal Dominance of Sensation) and chemical measurements. The sensory map from descriptive data was related to the phenolic and volatile profiles, measured using HPLC-DAD and HS-SPME-GC-MS, respectively. A predictive model of the sensory changes over storage based on chemical compounds was developed. Results showed that very early changes involving phenolic and volatile compounds profiles occur in VOOs stored under optimal storage conditions, which turn in changes in sensory properties evaluated by the official panel test, the descriptive analysis and the temporal dominance of sensation. Furthermore, a chemical marker of sensory dynamics of oils during storage was identified as the ratio between two groups of secoiridoids. The proposed model, supported by the mentioned chemical marker, has the potential of improving the control of sensory changes in phenols-rich virgin olive oils during storage in optimal conditions.
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Affiliation(s)
- Lapo Pierguidi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Lorenzo Cecchi
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy.
| | - Caterina Dinnella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Bruno Zanoni
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Sara Spinelli
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
| | - Marzia Migliorini
- Carapelli Firenze S.p.A., Via Leonardo da Vinci 31, Tavarnelle Val di Pesa, 50028, Firenze, Italy
| | - Erminio Monteleone
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale Delle Cascine 16, 50144, Florence, Italy
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Zhang M, Li M, Li J, Chai H, Zhu K, Ni Q, Zheng D, Yao W, Liu D. Using temporal dominance of sensations (TDS), multiple-sip TDS, chemical composition evaluation, and microstructural analysis to assess the impact of repeated reheating cycles on chicken soup. Food Chem 2024; 444:138503. [PMID: 38335677 DOI: 10.1016/j.foodchem.2024.138503] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 01/06/2024] [Accepted: 01/16/2024] [Indexed: 02/12/2024]
Abstract
Reheating chicken soup is a common culinary practice in daily life. To investigate the impact of reheating frequency on the sensory quality of chicken soup, temporal dominance of sensations (TDS) and multi-TDS were used to characterize changes in dominant sensory attributes during consumption. Additionally, E-nose and E-tongue were utilized to analyze differences in aroma and taste profiles. The alterations in sensory properties were further elucidated by analyzing variations in amino acids, volatile compounds. The findings revealed that there was no significant disparity between fresh soup and heating. However, saltiness and umami, as the most prominent dominant characteristics, intensified with increasing reheating cycles. This can be attributed to an elevation in certain amino acids that contribute to umami perception. Conversely, a reduction in some aldehydes weakened the flavor associated with fat and meat components. Moreover, enlarged oil droplets with uneven distribution within heated soup may account for the heightened greasiness sensation.
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Affiliation(s)
- Mingcheng Zhang
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China; Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Ming Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Jiali Li
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Huikun Chai
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Kaixian Zhu
- Cuisine Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu, 610100, China
| | - Qiyuan Ni
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Duoduo Zheng
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Wensheng Yao
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China
| | - Dengyong Liu
- College of Food Science and Technology, Bohai University, Jinzhou, 121013, China.
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Hirabayashi K, Kawabata Duncan K, Tagai K, Kyutoku Y, Dan I. Right prefrontal activation associated with deviations from expected lipstick texture assessed with functional near-infrared spectroscopy. FRONTIERS IN NEUROERGONOMICS 2024; 5:1331083. [PMID: 38751731 PMCID: PMC11094294 DOI: 10.3389/fnrgo.2024.1331083] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 03/25/2024] [Indexed: 05/18/2024]
Abstract
Introduction There is a continuous consumer demand for ever superior cosmetic products. In marketing, various forms of sensory evaluation are used to measure the consumer experience and provide data with which to improve cosmetics. Nonetheless, potential downsides of existing approaches have led to the exploration of the use of neuroimaging methods, such as functional near-infrared spectroscopy (fNIRS), to provide addition information about consumers' experiences with cosmetics. The aim of the present study was to investigate the feasibility of a real-time brain-based product evaluation method which detects the incongruency between a product, in this case lipstick, and a consumer's expectations. Method Thirty healthy, female, habitual lipstick users were asked to apply six different lipsticks varying in softness and to rate the softness of and their willingness to pay (WTP) for each lipstick. Cerebral hemodynamic responses in frontal areas were measured with fNIRS during lipstick application and analyzed using the general linear model (GLM). Incongruency scores between softness and expectation were calculated in order to understand how far removed each lipstick was from a participant's optimal softness preference. The correlation between brain activation (beta scores) during the application of each lipstick and the respective incongruency scores from each participant were acquired using semi-partial correlation analysis, controlling for the effects of WTP. Results We revealed a significant intra-subject correlation between incongruency scores and activation in the right inferior frontal gyrus (IFG). This confirms that as the texture incongruency scores increased for the lipstick samples, activation in each individual's right IFG also increased. Conclusion The correlation observed between incongruency perceived by participants and activation of the right IFG not only suggests that the right IFG may play an important role in detecting incongruity when there is a discrepancy between the perceived texture and the consumer's expectations but also that measuring activity in the IFG may provide a new objective measurement of the consumer experience, thus contributing to the development of superior cosmetics.
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Affiliation(s)
- Kazue Hirabayashi
- MIRAI Technology Institute, Shiseido Co., Ltd., Yokohama, Japan
- Applied Cognitive Neuroscience Laboratory, Chuo University, Tokyo, Japan
| | | | - Keiko Tagai
- MIRAI Technology Institute, Shiseido Co., Ltd., Yokohama, Japan
| | - Yasushi Kyutoku
- Applied Cognitive Neuroscience Laboratory, Chuo University, Tokyo, Japan
| | - Ippeita Dan
- Applied Cognitive Neuroscience Laboratory, Chuo University, Tokyo, Japan
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11
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Pu B, Meng R, Shi Y, Pu D. Decoding the Effect of Running on Flavor Perception Changes during Consumption of Sports Drinks. Foods 2024; 13:1266. [PMID: 38672938 PMCID: PMC11049042 DOI: 10.3390/foods13081266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 04/17/2024] [Accepted: 04/18/2024] [Indexed: 04/28/2024] Open
Abstract
An online survey was conducted to show that most respondents preferred sports drinks with sweet and fruity characteristics. Eleven sports drinks with higher consumers' preferences were further selected for aroma and taste evaluation. Temporal dominance of sensations analysis showed that fruity and fresh attributes were dominant, while sour and fruity sweet were dominant tastes during consumption. β-Damascenone, β-ionone, and linalool contributing to floral perception, γ-decalactone, ethyl cinnamate, and isoamyl acetate contributing to fruity perception, and menthol contributing to fresh perception were confirmed by odor activity value analysis. Running affected the nasal air flow and the saliva secretion, resulting in the flavor perception changing from fruity sweet, sweet, and fruity to sour because the recognition threshold decreased for sweet, fruity, floral, and fresh flavors and increased for saltiness, astringency, and sour tastes.
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Affiliation(s)
- Biwen Pu
- Department of Physical Education and Sport Research, Guangdong University of Finance, Guangzhou 510521, China;
- School of Physical Education and Sport Science, South China Normal University, Guangzhou 510006, China
| | - Ruixin Meng
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Yige Shi
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
| | - Dandan Pu
- China Key Laboratory of Geriatric Nutrition and Health, Ministry of Education, Beijing Technology and Business University, Beijing 100048, China; (R.M.); (Y.S.)
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
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12
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Chadha D, Hamid N, Kantono K. Application of multiple-intake temporal check all that apply: a case study of strawberry yoghurt formulated with alternative sweeteners. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3306-3319. [PMID: 38086615 DOI: 10.1002/jsfa.13216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2023] [Revised: 10/19/2023] [Accepted: 12/11/2023] [Indexed: 02/01/2024]
Abstract
BACKGROUND It is crucial to reduce the high sugar content of fruit yoghurts in response to the excessive weight gain epidemic. The use of alternative sweeteners in yoghurts is often associated with the negative sensory attributes that can have an impact on yoghurt liking. The main objective of this research was to investigate the effect of alternative sweeteners and strawberry puree addition on the temporal sensory profile of yoghurt using multiple-intake temporal check all that apply (TCATA). A novel approach to the statical analysis of the temporal sensory data was employed by using aligned rank transformation-analysis of variance to investigate the differences between sensory attributes within different products and within different intakes. RESULTS Results showed that the attributes sweet and fruity decreased when the concentration of fruit puree was increased at low concentration of sucrose. Interestingly, when the concentration of fruit puree was increased, fruitiness increased and mouthcoating decreased at low concentration of stevia. With successive intakes, the attributes sweet, sour, creamy and fruity significantly decreased in yoghurts sweetened with sucrose, xylitol and stevia. Yoghurts containing low concentrations of sucrose or xylitol and fruit puree were liked the most. However, stevia-sweetened yoghurts varying in sweetener and puree concentration were not significantly different in liking. In order to investigate the consumer acceptance of yoghurts, a novel approach was used - that is, utilizing TCATA temporal data to investigate temporal drivers of liking for each yoghurt type. CONCLUSION The use of multiple statistical analysis to analyse temporal data suggested that both sweetener and puree concentration need to be considered when developing products using alternative sweeteners. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Diksha Chadha
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Nazimah Hamid
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
| | - Kevin Kantono
- Department of Food Science and Microbiology, Faculty of Health and Environment Sciences, Auckland University of Technology, Auckland, New Zealand
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13
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Li W, Zhao Q, Mao Q. Effect of modifying pumpkin preparation on oral processing of breads. J Texture Stud 2024; 55:e12827. [PMID: 38486420 DOI: 10.1111/jtxs.12827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 02/13/2024] [Accepted: 02/29/2024] [Indexed: 03/19/2024]
Abstract
There is an increasing demand for texture sensations of bread during mastication, with reformulation being needed. This study investigated how bread structure influences oral processing behavior and texture perception. Variations in bread structure were created by manipulating ingredient additions, including pumpkin content and pumpkin processing methods. Results indicated that the physical, chemical, and structural properties drove the oral processing behaviors, and texture sensations were highly correlated with bolus properties. At the beginning and middle of the mastication, bolus from breads with low pumpkin-content required more saliva and exhibited greater hardness, lower adhesiveness, and a higher proportion of small-piece particles than the bolus from high pumpkin-content breads. Bolus from pumpkin pulp breads required more saliva, and was softer, stickier, and generated particles with a lower degree of degradation than the bolus from pumpkin puree breads. However, at the end period, the bolus properties tended to change to similar values. Low pumpkin content breads were initially perceived chewy, whereas high pumpkin content, soft. The dominance rate for soft sensation was higher and lasted longer in breads with pumpkin puree than in breads with pumpkin pulp. Finally, six bread samples were all perceived as hydrated, sticky, and crumbly. This study contributes to a better understanding of the impact of reformulation on oral behavior and sensory properties.
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Affiliation(s)
- Wenjiao Li
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
| | - Qi Zhao
- Department of Information, College of Medicine and Biological Information Engineering, Northeastern University, Shenyang, China
| | - Qian Mao
- Department of Food Science and Engineering, College of Light Industry, Liaoning University, Shenyang, China
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14
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Meng H, Cui Z, Yu Y, Li Y, Jiang S, Liu Y. From Molecular Dynamics to Taste Sensory Perception: A Comprehensive Study on the Interaction of Umami Peptides with the T1R1/T1R3-VFT Receptor. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6533-6543. [PMID: 38488059 DOI: 10.1021/acs.jafc.3c09598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/28/2024]
Abstract
The research on the umami receptor-ligand interaction is crucial for understanding umami perception. This study integrated molecular simulations, sensory evaluation, and biosensor technology to analyze the interaction between umami peptides and the umami receptor T1R1/T1R3-VFT. Molecular dynamics simulations were used to investigate the dissociation process of seven umami peptides with the umami receptor T1R1/T1R3-VFT, and by calculating the potential mean force curve using the Jarzynski equation, it was found that the binding free energy of umami peptide is between -58.80 and -12.17 kcal/mol, which had a strong correlation with the umami intensity obtained by time intensity sensory evaluation. Through correlation analysis, the dissociation rate constants (0.0126-0.394 1/s) of umami peptides were found to have a great impact on umami perception. The faster the dissociation rate of umami peptides from receptors, the stronger the perceived intensity of the umami taste. This research aims to elucidate the relationship between the umami peptide-receptor interaction and umami perception, providing theoretical support for the exploration of umami perception mechanisms.
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Affiliation(s)
- Hengli Meng
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yanyang Yu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yingqiu Li
- Secondary College of Cereals and Tourism, Guangxi Vocational College of Technology and Business, Nanning 530005, China
| | - Shui Jiang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
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15
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Yu Y, Yan Y, Wu L, Nie Y, Chen S, Xu Y. Retronasal sensory characterization of aroma compounds in Baijiu by detection threshold measurement, retronasal OAVs, and time-intensity evaluation. J Food Sci 2024; 89:1684-1700. [PMID: 38317409 DOI: 10.1111/1750-3841.16961] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Revised: 01/11/2024] [Accepted: 01/15/2024] [Indexed: 02/07/2024]
Abstract
The retronasal aroma of Baijiu is closely related to its quality and consumer preference. Retronasal detection thresholds (RDTs) of 44 aroma compounds were determined in 46% v/v ethanol using a three-alternative forced-choice procedure, which varied widely and ranged from less than 0.02 to over 1,000,000 µg/L. Nineteen aroma compounds, including β-phenylethanol, 2,3,5,6-tetramethylpyrazine, dimethyl trisulfide, and 2-methyl-3-(methyldisulfanyl)furan, had RDTs lower than their orthonasal detection thresholds. Power function curves were used to establish correlations between RDTs and partition coefficients for five esters and four pyrazines (R2 = 0.9575, 0.9969, respectively). Twenty-nine aroma compounds had retronasal odor activity values >1 in a soy sauce aroma type Baijiu. Additionally, time-intensity (TI) results suggested that hexanoic acid, ethyl hexanoate, isoamyl acetate, 3-methyl-butanal, and nonanal contributed to a "burst-aroma" of Baijiu. Conversely, TI results attributed the "after-odor" of Baijiu to dimethyl trisulfide, methional, 2,3,5,6-tetramethylpyrazine, β-phenylethanol, and other compounds. PRACTICAL APPLICATION: This manuscript provides comprehensive information on the retronasal sensory characteristics of aroma compounds in Baijiu. The results obtained may help understand the contribution of aroma compounds to retronasal aroma perception during Baijiu tasting and give helpful information to the Baijiu industry regarding quality control.
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Affiliation(s)
- Yamin Yu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Yan
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Lan Wu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yao Nie
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Shuang Chen
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Laboratory of Brewing Microbiology and Applied Enzymology, State Key Laboratory of Food Science & Technology, School of Biotechnology, Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, Wuxi, Jiangsu, China
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16
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Jasel Alvarez Gaona I, Fanzone ML, Chirife J, Ferreras-Charro R, García-Estévez I, Teresa Escribano-Bailón M, Galmarini MV. Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders. Food Res Int 2024; 179:113971. [PMID: 38342525 DOI: 10.1016/j.foodres.2024.113971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2023] [Revised: 12/24/2023] [Accepted: 01/02/2024] [Indexed: 02/13/2024]
Abstract
Cabernet Sauvignon (CS) and a combination of Cabernet Sauvignon with blueberry extract (CS + B), were spray dried (using maltodextrin DE10, 13.5% w/w as a carrier) to obtain two types of phenolic-rich powders. The addition of blueberry to CS increased phenolic compounds content by 16%. Eight chocolate formulations were obtained by modifying concentrations of cocoa solids, cocoa butter, and sugar. Six of the samples were added with 10% w/w of phenolic-rich powder, while two of them remained as powder-free controls. The anthocyanin and flavan-3-ol profiles of chocolates were determined by HPLC-DAD-MS and HPLC-MS, respectively. In addition, the sensory dynamic profile of samples was assessed by Temporal Dominance of Sensations with a consumer panel. Results showed that the addition of phenolic-rich powders produced a significant increase in the anthocyanin composition obtaining the highest anthocyanin content in the white chocolate added with CS + B powder. On the other hand, adding 10% of CS powder to dark chocolate (55% cocoa pellets) did not result in a significant increase in phenolic compounds. The addition of phenolic-rich powders to chocolates influenced visual color, texture, and taste, leading to new products with distinctive characteristics and increasing the possibility of using phenolic-rich powders as innovative and healthy ingredients.
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Affiliation(s)
- Izmari Jasel Alvarez Gaona
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
| | - Martín L Fanzone
- Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria (EEA Mendoza INTA), San Martin 3853, (5507) Luján de Cuyo, Mendoza, Argentina; Centro de Estudios Vitivinícolas y Agroindustriales, Universidad Juan Agustín Maza, Av. Acceso Este Lateral Sur 2245, CP5519 Guaymallén, Mendoza, Argentina.
| | - Jorge Chirife
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina.
| | - Rebeca Ferreras-Charro
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Ignacio García-Estévez
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - María Teresa Escribano-Bailón
- Grupo de Investigación en Polifenoles, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, E 37007 Salamanca, España.
| | - Mara V Galmarini
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina, Av. Alicia Moreau de Justo 1516-1560, C1107AFF Buenos Aires, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Godoy Cruz 2290, Buenos Aires, Argentina.
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17
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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: A systematic scoping review. Compr Rev Food Sci Food Saf 2024; 23:e13294. [PMID: 38284596 DOI: 10.1111/1541-4337.13294] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2023] [Revised: 12/07/2023] [Accepted: 12/16/2023] [Indexed: 01/30/2024]
Abstract
Among descriptive sensory evaluation methods, temporal methods have a wide audience in food science because they make it possible to follow perception as close as possible to the moment when sensations are perceived. The aim of this work was to describe 30 years of research involving temporal methods by mapping the scientific literature using a systematic scoping review. Thus, 363 research articles found from a search in Scopus and Web of Science from 1991 to 2022 were included. The extracted data included information on the implementation of studies referring to the use of temporal methods (details related to subjects, products, descriptors, research design, data analysis, etc.), reasons why they were used and the conclusions they allowed to be drawn. Metadata analysis and critical appraisal were also carried out. A quantitative and qualitative synthesis of the results allowed the identification of trends in the way in which the methods were developed, refined, and disseminated. Overall, a large heterogeneity was noted in the way in which the temporal measurements were carried out and the results presented. Some critical research gaps in establishing the validity and reliability of temporal methods have also been identified. They were mostly related to the details of implementation of the methods (e.g., almost no justification for the number of consumers included in the studies, absence of report on panel repeatability) and data analysis (e.g., prevalence of use of exploratory data analysis, only 20% of studies using confirmatory analyses considering the dynamic nature of the data). These results suggest the need for general guidelines on how to implement the method, analyze and interpret data, and report the results. Thus, a template and checklist for reporting data and results were proposed to help increase the quality of future research.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, Dijon, France
- INRAE, PROBE Research Infrastructure, ChemoSens Facility, Dijon, France
| | - Mara Virginia Galmarini
- CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Santa Fe, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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18
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Sturtewagen L, van Mil H, de Lavergne MD, Stieger M, van der Linden E, Odijk T. A quantitative information measure applied to texture perception attributes during mastication. J Texture Stud 2023. [PMID: 38049369 DOI: 10.1111/jtxs.12816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 11/14/2023] [Accepted: 11/18/2023] [Indexed: 12/06/2023]
Abstract
We have calculated an entropy or information measure of previously reported experimentally determined temporal dominance of sensations (TDS) data of texture attributes for two sets of emulsion filled gels throughout the mastication cycle. The samples were emulsion filled gels and two-layered emulsion filled gels. We find that the entropy measure follows an average curve, which is different for each set. The specifics of the entropy curve may serve as a fingerprint for the perception of a specific food sample.
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Affiliation(s)
- Luka Sturtewagen
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands
| | - Harald van Mil
- Mathematical Institute, Leiden University, Leiden, The Netherlands
| | - Marine Devezeaux de Lavergne
- TI Food and Nutrition, Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Markus Stieger
- TI Food and Nutrition, Wageningen, The Netherlands
- Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
| | - Erik van der Linden
- Laboratory of Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands
- TI Food and Nutrition, Wageningen, The Netherlands
| | - Theo Odijk
- Lorentz Institute for Theoretical Physics, Leiden University, Leiden, The Netherlands
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19
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Wagner J, Wilkin JD, Szymkowiak A, Grigor J. Sensory and affective response to chocolate differing in cocoa content: A TDS and facial electromyography approach. Physiol Behav 2023; 270:114308. [PMID: 37517663 DOI: 10.1016/j.physbeh.2023.114308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2023] [Revised: 06/14/2023] [Accepted: 07/27/2023] [Indexed: 08/01/2023]
Abstract
Existing research has offered insight into facial activities and their associations with hedonic liking during the consumption of basic food samples and suggests facial changes during consumption are linked to the hedonic evaluation of tastes and, thus related to the taster's perception rather than the tastes themselves. This study tests whether, during the consumption of commercially available dark chocolate, a complex food product, which can be high in bitterness but expectedly so, how facial activities are linked to the bitterness levels and the hedonic liking of the samples. To do this we carried out two studies with untrained consumers, the first of which captured temporally dynamic sensory perception during the consumption of dark chocolate samples of 36% and 85% cocoa content, using the Temporal Dominance of Sensations (TDS) approach. The second study captured facial EMG over the corrugator and zygomaticus muscles during the consumption of dark chocolate samples (36%, 70%, and 85% cocoa). Specifically, the aim of this research was to investigate whether corrugator activity had a greater association with bitterness perception, linked to cocoa, or hedonic evaluation. Capturing the dynamic sensory profile of chocolate samples allowed an investigation into the time points most evident of sensory variation related to the bitterness and sweetness of the taste, allowing insight into whether facial activities also deviated during this time. These data offer evidence to suggest that corrugator was associated with hedonic evaluation during consumption of the samples, with the most liked samples (being those with 70% and 36% cocoa) eliciting similar corrugator activities and less activity than the least liked 85% cocoa content sample; however, there was also evidence to suggest a significant variation in participants' corrugator activity during the period of oral processing when bitterness was most evident in the 85% cocoa sample and sweetness was most evident in the 36% cocoa sample (i.e., the time when bitterness and sweetness were most divergent) Further investigation showed a variation in facial activities elicited during consumption of the 36% cocoa sample based on whether individuals were part of the group who favoured the 85% cocoa sample or the group favouring the 36% cocoa sample. The findings, therefore, suggest facial EMG, specifically over the corrugator, appears to be related to the hedonic evaluation of a complex food product and not the taste itself. Furthermore, being aware of the time points where sensory variations are most apparent between samples can allow for targeted investigation into facial EMG and its ability to distinguish food samples.
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Affiliation(s)
- Jennifer Wagner
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Jonathan D Wilkin
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - Andrea Szymkowiak
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland
| | - John Grigor
- Abertay University, Dundee, Scotland, United Kingdom of Great Britain, and Northern Ireland.
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20
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Mynsen Machado Martins P, Nara Batista N, Augusto Oliveira Naves J, Ribeiro Dias D, Freitas Schwan R. Use of microencapsulated starter cultures by spray drying in coffee under self-induced anaerobiosis fermentation (SIAF). Food Res Int 2023; 172:113189. [PMID: 37689941 DOI: 10.1016/j.foodres.2023.113189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 06/21/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Using starter culture in liquid form is not economically viable in the coffee fermentation process. This work aimed to compare the fermentative performances of fresh and microencapsulated yeasts in coffee under self-induced anaerobic fermentation (SIAF). The inoculum permanence was monitored, and sugars, alcohols, acids, and volatile compounds were analyzed by chromatography. In addition, sensory analysis was performed on roasted beans. After 180 h of fermentation in the natural process, microencapsulated Torulaspora delbrueckii (MT) (7.97 × 107 cells/g) showed a higher population thanfresh Torulaspora delbrueckii (FT) (1.76 × 107 cells/g). The same acids and volatile compounds were detected in coffees with fresh and microencapsulated yeast. However, the yeast state influenced the concentration of the compounds. In pulped coffee, the coffee inoculated withmicroencapsulated Saccharomyces cerevisiae (MS) obtained the highest concentration of alcohols, esters, pyrazines, and others compared with fresh Saccharomyces cerevisiae (FS), with an increase of up to 47%. Furthermore, the coffee inoculated with MT obtained the highest concentration in almost all chemical classes in both processes compared with FT. These differences ranged up to 55%. Regarding sensory analysis, coffees inoculated with MS showed dominant notes of fruity, caramel, and nuts in the natural process. Otherwise, in pulped process, coffees inoculated with MT showed caramel, honey, and nuts. Therefore, the microencapsulated yeasts were metabolically active and may be considered with commercial potential. Considering the parameters analyzed, the most suitable yeast for natural and pulped processing would be MS and MT, respectively.
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21
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Zhao S, Zheng H, Lu Y, Zhang N, Soladoye OP, Zhang Y, Fu Y. Sweet Taste Receptors and Associated Sweet Peptides: Insights into Structure and Function. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:13950-13964. [PMID: 37698386 DOI: 10.1021/acs.jafc.3c04479] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/13/2023]
Abstract
Long-term consumption of a high-sugar diet may contribute to the pathogenesis of several chronic diseases, such as obesity and type 2 diabetes. Sweet peptides derived from a wide range of food sources can enhance sweet taste without compromising the sensory properties. Therefore, the research and application of sweet peptides are promising strategies for reducing sugar consumption. This work first outlined the necessity for global sugar reduction, followed by the introduction of sweet taste receptors and their associated transduction mechanisms. Subsequently, recent research progress in sweet peptides from different protein sources was summarized. Furthermore, the main methods for the preparation and evaluation of sweet peptides were presented. In addition, the current challenges and potential applications are also discussed. Sweet peptides can stimulate sweetness perception by binding sweet taste receptors T1R2 and T1R3 in taste buds, which is an effective strategy for reducing sugar consumption. At present, sweet peptides are mainly prepared artificially by synthesis, hydrolysis, microbial fermentation, and bioengineering strategies. Furthermore, sensory evaluation, electronic tongues, and cell models have been used to assess the sweet taste intensity. The present review can provide a theoretical reference for reducing sugar consumption with the aid of sweet peptides in the food industry.
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Affiliation(s)
- Shulei Zhao
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Westa College, Southwest University, Chongqing 400715, People's Republic of China
| | - Hanyuan Zheng
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Westa College, Southwest University, Chongqing 400715, People's Republic of China
| | - Yujia Lu
- Department of Epidemiology, Harvard University T.H. Chan School of Public Health, 677 Huntington Avenue, Boston, Massachusetts 02115, United States
| | - Na Zhang
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin, Heilongjiang 150076, People's Republic of China
| | - Olugbenga P Soladoye
- Lacombe Research and Development Centre, Agriculture and Agri-Food Canada, Government of Canada, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada
| | - Yuhao Zhang
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
| | - Yu Fu
- College of Food Science, Southwest University, Chongqing 400715, People's Republic of China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing 400715, People's Republic of China
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22
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Mehta A, Kumar L, Serventi L, Schlich P, Torrico DD. Exploring the textural dynamics of dairy and plant-based yoghurts: A comprehensive study. Food Res Int 2023; 171:113058. [PMID: 37330857 DOI: 10.1016/j.foodres.2023.113058] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 03/29/2023] [Accepted: 05/26/2023] [Indexed: 06/19/2023]
Abstract
The mouthfeel and texture of dairy and non-dairy yoghurts play a critical role in food acceptance and liking. The present study aimed to understand the oral perception of commercially available dairy and non-dairy yoghurts. Four dairy and four non-dairy yoghurts with different levels of protein and fat were analyzed to understand the impact of particle size, textural properties and frictional coefficient on the dynamic sensory mouthfeel characteristics measured by the temporal dominance of sensations (TDS) method. Differences in friction coefficients of dairy and non-dairy yoghurts were observed. The friction factor was lower for high-fat dairy yoghurts than for non-dairy yoghurts. The particle size d90 in yoghurts was positively related to graininess perception (r=0.81) and negatively associated with mouthfeel liking (r=-0.87) and overall liking (r=-0.80). For the TDS results, "creaminess" and "thickness" were significantly dominant for dairy yoghurts, while "melty" and "easy to dissolve" were dominant attributes for non-dairy yoghurts. Creaminess perception improves the mouthfeel liking (r=0.72) and overall liking (r=0.59) of yoghurts and is the driver of liking. The findings of this study help understand the intrinsic mouthfeel properties of commercial dairy and non-dairy yoghurts, which will provide valuable insight to product developers during the new product formulation.
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Affiliation(s)
- Annu Mehta
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Damir Dennis Torrico
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
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Le Quéré JL, Schoumacker R. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review. Molecules 2023; 28:6308. [PMID: 37687137 PMCID: PMC10489873 DOI: 10.3390/molecules28176308] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2023] [Revised: 08/21/2023] [Accepted: 08/23/2023] [Indexed: 09/10/2023] Open
Abstract
Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods such as time intensity (TI) or the more-recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA) are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real time during food consumption and supposed to be representative of perception, have been developed over the last 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton-transfer reaction PTR) are given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception are discussed as well as the evidenced cross-modal interactions.
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Affiliation(s)
- Jean-Luc Le Quéré
- Centre des Sciences du Goût et de l’Alimentation (CSGA), CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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24
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Visalli M, Mahieu B, Schlich P. A dataset on concurrent and immediate retrospective measures of sensory perception and preferences of dark chocolates. Data Brief 2023; 49:109314. [PMID: 37441628 PMCID: PMC10333425 DOI: 10.1016/j.dib.2023.109314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 07/15/2023] Open
Abstract
This article describes data related to the research paper entitled "Concurrent vs. retrospective temporal data collection: Attack-evolution-finish as a simplification of Temporal Dominance of Sensations?" [1]. Temporal sensory perception data of five dark chocolates that vary in cocoa content were collected from 129 consumers who evaluated the samples in two sessions, using a different sensory evaluation method in each session. A within-subject design was set-up to compare the two data collection methods: consumers in Panel 1 (36 men and 32 women aged 19 to 63 years old) started with the Temporal Dominance of Sensations (TDS) method, and consumers in Panel 2 (35 men and 26 women aged 19 to 61 years old) started with the Attack-Evolution-Finish dominance (AEF-D) method. For each chocolate, consumers had to report the sensations they perceived either concurrently (TDS) or retrospectively (AEF-D) to the tasting. After the descriptive task, consumers were asked to rate their liking for chocolates on a 9-point discrete scale. Finally, consumers had to answer questions related to the difficulty of the descriptive task. The dataset includes information on consumers' gender, age and frequency of consumption of dark chocolates. The dataset can be reused by sensometricians to compare methods or develop new statistical models for data analysis. It can also be reused to compare at the individual level declarative sensory measures collected either concurrently or retrospectively to tasting. Thus, the impact of cognition (due to memorization, stress or complexity of measurements) on sensory description and liking can be investigated. More specifically, this dataset can be help understand how the dynamics of perception of texture, mouthfeel and flavour attributes are integrated when using static measures.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - Benjamin Mahieu
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
- StatSC, ONIRIS, INRAE, Nantes, France
| | - Pascal Schlich
- Centre des Sciences du Goût et de l'Alimentation, Institut Agro Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
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25
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Béno N, Nicolle L, Visalli M. A dataset of consumer perceptions of gustometer-controlled stimuli measured with three temporal sensory evaluation methods. Data Brief 2023; 48:109271. [PMID: 37383782 PMCID: PMC10294081 DOI: 10.1016/j.dib.2023.109271] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/04/2023] [Accepted: 05/22/2023] [Indexed: 06/30/2023] Open
Abstract
This paper describes data on the consumer sensory perception of liquid mixtures including sapid and aromatic compounds. A total of 149 consumers participated in this study. They were randomly assigned to one of three panels. Each panel used a different temporal sensory evaluation method among Temporal Dominance of Sensation (TDS, n = 50), Temporal Check-All-That-Apply (TCATA, n = 50) and Attack-Evolution-Finish Rate-All-That-Apply (AEF-RATA, n = 49) to evaluate solutions delivered by a gustometer (Burghart GU002). First, four simple solutions (composed of a single compound) were delivered to the consumers to evaluate their recognition ability using Free Comment. Second, eighteen complex solutions (composed of two to five compounds varying in their sequence, intensity and duration of stimulation) were delivered to the consumers to evaluate their ability to use the three temporal evaluation methods. The compounds included sodium chloride ("salty"), saccharose ("sweet"), citric acid ("acid"), citral ("lemon") and basil hydrosol ("basil"). The data were used to assess the validity and reliability of the temporal sensory methods in an article entitled "Assessment of the validity and reliability of temporal sensory evaluation methods used with consumers on controlled stimuli delivered by a gustometer". The data could be reused by researchers interested in studying the effect of interactions between sapid and aromatic compounds on perception.
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Affiliation(s)
- Noëlle Béno
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - Léna Nicolle
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
| | - Michel Visalli
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne, F-21000 Dijon, France
- INRAE, PROBE research infrastructure, ChemoSens facility, F-21000 Dijon, France
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26
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Stoffel ES, Robertson TM, Catania AA, Casassa LF. The Impact of Fermentation Temperature and Cap Management on Selected Volatile Compounds and Temporal Sensory Characteristics of Grenache Wines from the Central Coast of California. Molecules 2023; 28:molecules28104230. [PMID: 37241971 DOI: 10.3390/molecules28104230] [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: 05/06/2023] [Revised: 05/16/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
Grenache wines from the Central Coast of California were subjected to different alcoholic fermentation temperature regimes (Cold, Cold/Hot, Hot) and cap management protocols, namely, punch down (PD), or no punch down (No PD), to determine the effect of these practices on the color, aroma, and the retronasal and mouthfeel sensory characteristics of the resulting wines. Descriptive analysis (n = 8, line scale rating 0-15) results indicated that the combination of a hot fermentation temperature and no punch downs led to a significantly higher intensity in perceived color saturation (7.89) and purple hue (8.62). A two-way analysis of variance (ANOVA) showed that cap management was significantly more impactful on the perception of orthonasal aromas than fermentation temperature. The reduction aroma was significantly higher in No PD wines (5.02) compared to PD wines (3.50), while rose and hot aromas had significantly higher intensity perception for PD wines (5.18, 6.80) than for No PD wines (6.80, 6.14). Conversely, analysis of selected volatile compounds indicated that fermentation temperature was more impactful than cap management regime. Cold/Hot wines had higher concentrations of important esters such as ethyl hexanoate (650 µg/L) and isoamyl acetate (992 µg/L). Cold wines had a higher concentration of β-damascenone (0.719 µg/L). TCATA evaluation (n = 8) indicated that Cold/Hot PD wines had a significantly higher citation proportion of fruit flavor (1.0) and velvet astringency perception (0.80) without significant reduction flavors. Finally, the present study represents a contribution with the main volatile compounds (e.g., β-damascenone and esters in the Cold and Cold/Hot fermented wines, respectively; hexanol in PD wines, which may be potentially responsible for a hot mouthfeel), and sensory characteristics (red fruit, tropical fruit, white pepper, and rose) of Grenache wines grown in the Mediterranean climate of the Central Coast of California.
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Affiliation(s)
- Emily S Stoffel
- Food Science & Nutrition Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Taylor M Robertson
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
| | - Anibal A Catania
- Centro de Estudios de Enología, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agro-pecuaria (INTA), San Martín 3853, Mendoza 5507, Argentina
| | - L Federico Casassa
- Wine & Viticulture Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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27
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Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods 2023; 12:foods12102070. [PMID: 37238890 DOI: 10.3390/foods12102070] [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: 05/02/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slavisa Stajic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Bozidar Udovicki
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Caba Siladji
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Nino Terjung
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
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28
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Natsume H, Okamoto S, Nagano H. TDS Similarity: Outlier Analysis Using a Similarity Index to Compare Time-Series Responses of Temporal Dominance of Sensations Tasks. Foods 2023; 12:foods12102025. [PMID: 37238843 DOI: 10.3390/foods12102025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2023] [Revised: 04/22/2023] [Accepted: 05/12/2023] [Indexed: 05/28/2023] Open
Abstract
Temporal dominance of sensations (TDS) methods are used to record temporally developing sensations while eating food samples. Results of TDS tasks are typically discussed using averages across multiple trials and panels, and few methods have been developed to analyze differences between individual trials. We defined a similarity index between two time-series responses of TDS tasks. This index adopts a dynamic level to determine the importance of the timing of attribute selection. With a small dynamic level, the index focuses on the duration for attributes to be selected rather than on the timing of the attribute selection. With a large dynamic level, the index focuses on the temporal similarity between two TDS tasks. We performed an outlier analysis based on the developed similarity index using the results of TDS tasks performed in an earlier study. Certain samples were categorized as outliers irrespective of the dynamic level, whereas the categorization of a few samples depended on the level. The similarity index developed in this study achieved individual analyses of TDS tasks, including outlier detection, and adds new analysis techniques to TDS methods.
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Affiliation(s)
- Hiroharu Natsume
- Department of Computer Science, Tokyo Metropolitan University, Hino 191-0065, Japan
| | - Shogo Okamoto
- Department of Computer Science, Tokyo Metropolitan University, Hino 191-0065, Japan
| | - Hikaru Nagano
- Department of Mechanical Engineering, Kobe University, Kobe 657-8501, Japan
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29
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Feng X, Huang P, Duan P, Wang H, Kan J. Dynamic Zanthoxylum pungency characteristics and their correlation with sanshool composition and chemical structure. Food Chem 2023; 407:135138. [PMID: 36495741 DOI: 10.1016/j.foodchem.2022.135138] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 10/09/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022]
Abstract
Huajiao (Zanthoxylum) from different regions varies in pungency features. The objective of this study was to explore the reasons for the differences. Temporal check-all-that-apply (TCATA) and time-intensity (TI)) were used to determine time-related pungency features of huajiao and sanshools. The compositions of sanshools in huajiao were measured by high-performance liquid chromatograph (HPLC). TI results revealed that hydroxy-γ-sanshool tingling and numbing duration (1332.00 ± 50.91 and 1020.00 ± 61.19 s, respectively) were about twice that of hydroxy-α-sanshool (720.00 ± 25.92 and 584.00 ± 22.63 s, respectively). Tingling and numbing were not perceived by hydroxy-β-sanshool and hydroxy-γ-isosanshool. HPLC results showed that HαSS was the main component of huajiao sanshools, representing 71.06 % to 92.90 %. TCATA results revealed the pungency sensations appearance sequence: tingling, salivating, cooling, and burning appeared first, followed by vibrating, and numbing was perceived last. These findings revealed the relationship between the compositions of sanshool and the pungency features of huajiao.
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Affiliation(s)
- Xiya Feng
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Pimiao Huang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Ping Duan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China
| | - Hongwei Wang
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China.
| | - Jianquan Kan
- College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.
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30
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Burkard J, Nain Shah A, Harms E, Denkel C. Impact of spatial distribution on the sensory properties of multiphase 3D-printed food configurations. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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31
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Visalli M, Mahieu B, Dubois M, Schlich P. Hedonic valence of descriptive sensory terms as an indirect measure of liking: a preliminary study with red wines. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2023.104861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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32
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Li H, Zhang X, Gao X, Shi X, Chen S, Xu Y, Tang K. Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu. Foods 2023; 12:foods12061238. [PMID: 36981164 PMCID: PMC10048497 DOI: 10.3390/foods12061238] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/11/2023] [Accepted: 03/12/2023] [Indexed: 03/17/2023] Open
Abstract
This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 88 aroma-active compounds were identified, and 70 of them were quantified. The results showed that a majority of aroma compounds in high-grade FJ had higher aroma intensities and concentrations. Among these compounds, there were 28 compounds with odor activity values (OAVs) greater than one in all four wines, which indicated that they might contribute to the characteristic aroma of FJ. Temporal dominance of sensation (TDS) and quantitative descriptive analysis (QDA) were used to characterize the sensory differences. The results suggested that high-grade FJ had a rich, pleasant and lasting retronasal aroma perception and exhibited pleasant orthonasal aroma of floral, fruity, sweet and grassy. Partial least squares regression (PLSR) analysis effectively distinguished four kinds of FJ and revealed associations between the orthonasal aroma attributes and the aroma compounds with OAVs >1. There were 15 compounds with variable importance in projection (VIP) values >1, and they were considered potential aroma markers for quality prediction.
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Affiliation(s)
- Huanhuan Li
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Xin Zhang
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
- Shanxi Provincial Key Laboratory for Chinese Lujiu Plant Extraction and Health, Fenyang 032205, China
| | - Xiaojuan Gao
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
- Shanxi Provincial Key Laboratory for Chinese Lujiu Plant Extraction and Health, Fenyang 032205, China
| | - Xiaoxuan Shi
- Shanxi Xinghuacun Fenjiu Distillery Co., Ltd., Fenyang 032205, China
| | - Shuang Chen
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
| | - Ke Tang
- Lab of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China
- Correspondence:
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33
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Ramírez-Rivera EDJ, Galván-Herrera ME, González-López C, Tello-Torres M, Sánchez-González CN, Guerrero-Ortiz CA, Hernández-Salinas G, Cabal-Prieto A, Herrera-Corredor JA. Novel Oaxaca cheese-based food products prepared by molecular cooking techniques: An insight into attributes, emotions, memories, and liking. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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34
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Corcoran L, Schlich P, Moloney A, O'Riordan E, K M, Botinestean C, Gallagher E, O' Sullivan M, Crofton E. Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods. Food Res Int 2023; 168:112747. [PMID: 37120201 DOI: 10.1016/j.foodres.2023.112747] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Revised: 03/16/2023] [Accepted: 03/19/2023] [Indexed: 03/30/2023]
Abstract
Research on the effects of animal diet on consumer liking of beef has yielded conflicting results. Currently it is unknown whether dynamic changes occur in liking during consumption of beef. This study applied a combination of traditional and temporal (free and structured) liking methods to determine consumer liking of beef derived from animals that were fed grain (GF), grass silage plus grain (SG) or grazed grass (GG) during finishing. Three separate panels of beef eating consumers (n = 51; n = 52; n = 50) were recruited from Teagasc Food Research Centre, Dublin, Ireland to assess striploin steaks from animals fed either GF, SG, or GG. Using the free temporal liking (TL) method, results revealed that beef from GF animals was liked significantly less (p ≤ 0.05) in terms of overall liking, tenderness and juiciness, when compared to steaks from the SG and GG animals. These effects were not observed using the structured TL or traditional liking methods. Further analysis showed the evolution of scores over time was significant (p ≤ 0.05) for all attributes using the free TL method. Overall, the free TL method yielded more discriminative data and was perceived as easier to perform by consumers compared to the structured TL method. These results show that the free TL method may provide an opportunity to elicit more in-depth information regarding consumer sensory response to meat.
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35
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Piana ML, Cianciabella M, Daniele GM, Badiani A, Rocculi P, Tappi S, Gatti E, Marcazzan GL, Magli M, Medoro C, Predieri S. Influence of the Physical State of Two Monofloral Honeys on Sensory Properties and Consumer Satisfaction. Foods 2023; 12:foods12050986. [PMID: 36900503 PMCID: PMC10000918 DOI: 10.3390/foods12050986] [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: 01/20/2023] [Revised: 02/23/2023] [Accepted: 02/24/2023] [Indexed: 03/03/2023] Open
Abstract
Honey is a worldwide known and appreciated food product. Its appreciation by consumers is due to both its nutritional properties and the extremely reduced processing. The floral origin, color, aroma and taste are key factors in determining the quality of honey. Nevertheless, rheological properties, as crystallization rate, play a fundamental role in the perceived overall quality. Indeed, crystallized honey is often considered of poor quality by consumers, but a fine-grained or creamy texture is becoming interesting from the producers' side. The purpose of this study was to investigate textural and aromatic properties and consumers' perception and acceptance of two monofloral honeys that were differently crystallized. Liquid and creamy samples were obtained from crystallized samples. Physico-chemical, descriptive and dynamic sensory analysis, as well as consumer and CATA tests, were conducted on the three honey textures. The physico-chemical analysis well-discriminated the crystallization levels and evidenced that, although the honey variety was different, the textural properties of the creamy samples are very similar. Crystallization was shown to affect the honey sensory perceptions: liquid samples were sweeter, but less aromatic. Consumer tests allowed the validation of panel data and confirmed consumers' higher appreciation for liquid and creamy honey.
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Affiliation(s)
- Maria Lucia Piana
- Piana Ricerca e Consulenza, Castel San Pietro Terme (BO), 40024 Bologna, Italy
| | - Marta Cianciabella
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | | | - Anna Badiani
- Veterinary Medical Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Pietro Rocculi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Silvia Tappi
- Agricultural and Food Sciences Department, University of Bologna, 40126 Bologna, Italy
| | - Edoardo Gatti
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Gian Luigi Marcazzan
- CREA Council for Agricultural Research and Economics, Agriculture and Environment Research Center, 40128 Bologna, Italy
| | - Massimiliano Magli
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
| | - Chiara Medoro
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
- Correspondence:
| | - Stefano Predieri
- IBE-Institute of BioEconomy, CNR, Via Gobetti, 101, 40129 Bologna, Italy
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36
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Keefer HRM, Rovai D, Drake M. A Timely Application-Temporal methods, past, present, and future. J Food Sci 2023; 88:21-52. [PMID: 36793208 DOI: 10.1111/1750-3841.16491] [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: 04/29/2022] [Revised: 12/30/2022] [Accepted: 01/19/2023] [Indexed: 02/17/2023]
Abstract
Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers.
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Affiliation(s)
- Heather R M Keefer
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - Dominic Rovai
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina, USA
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37
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Isac-Torrente L, Martí J, Isidro B, Lázaro A, Chaya C. Use of multi-intake temporal dominance of sensations (TDS) and temporal dominance of emotions (TDE) protocols to evaluate the influence of different beverage pairings on chocolate. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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38
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Pu D, Shan Y, Qiao K, Zhang L, Sun B, Zhang Y. Development of an Effective Protocol for Evaluating the Saltiness Intensity Enhancement of Umami Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:700-709. [PMID: 36534057 DOI: 10.1021/acs.jafc.2c06293] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solutions (2.00 and 6.00 g/L) were the preferred concentrations for consumers. Two-alternative forced-choice evaluation results confirmed that at a concentration of 2.00 g/L (sodium concentration), the highest replacement ratios of monosodium glutamate and l-alanine (Ala) were 10 and 20% in sodium chloride solution without saltiness intensity decrease, respectively. The highest replacement ratios of l-glycine (Gly) and Ala were 10 and 20% compared to 6.00 g/L, respectively. Temporal dominance of sensations analysis figured out that gum Arabic (GA) could compensate for the decrease of the retention time and increase the overall saltiness perception in the sodium-reduced sample. Quartz crystal microbalance with dissipation results showed that Ala and Gly could inhibit the binding of Na+ to mucin, thereby increasing the saltiness perception. GA exhibited the best saltiness enhancement effect in sodium-reduced solution by producing the nanoparticles from GA, decreasing the stability of the solution system, enhancing the loading effect of mucin on Na+, and prolonging the saltiness perception.
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Affiliation(s)
- Dandan Pu
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yimeng Shan
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Kaina Qiao
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Lili Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Baoguo Sun
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing100048, China
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39
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Machado JC, Martins ZE, Ferreira IM. Dynamic sensory analysis by Temporal Dominance of Sensations paired with dynamic liking and wanting methodologies to understand the consumers’ preference between two beer styles enriched with elderberries. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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40
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Patterson NM, James BJ, Gant N, Hautus MJ. Temporal drivers of textural complexity: A pilot study and analysis of simultaneous temporal dominance of sensations and temporal textural complexity data. J SENS STUD 2022. [DOI: 10.1111/joss.12807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/05/2022]
Affiliation(s)
| | | | - Nicholas Gant
- Department of Exercise Science The University of Auckland Auckland New Zealand
| | - Michael J. Hautus
- School of Psychology The University of Auckland Auckland New Zealand
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41
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Temporal drivers of liking by period: A case study on lemon-flavored carbonated alcoholic drinks with consumers in natural settings. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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42
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Visalli M, Cordelle S, Mahieu B, Pedron C, Hoffarth B, Praudel M, Coutière M, Schlich P. A dataset of sensory perception of chocolates, guacamoles, ice teas and crisps collected with consumers using six temporal methods. Data Brief 2022; 45:108708. [PMID: 36425987 PMCID: PMC9679663 DOI: 10.1016/j.dib.2022.108708] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 10/20/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022] Open
Abstract
This article describes a dataset providing temporal sensory perception data of four dark chocolates, four guacamoles, four crisps and four ice teas collected from 436 consumers divided in six groups. Each group of consumers has tested all products using only one sensory evaluation method among: Temporal Dominance of Sensations (TDS, n=70), Temporal Check-All-That-Apply (TCATA, n=73), Attack-Evolution-Finish (AEF) dominance (n=74), AEF applicability (n=75), Free-Comment Attack-Evolution-Finish (FC-AEF) dominance (n=72) and FC-AEF applicability (n=72). Each consumer evaluated all the products: guacamoles and ice tea were evaluated in the lab in one session; chocolates and crisps were evaluated at home in two separate sessions. Within each product category, one sample has been replicated. The consumers started with product descriptions, then they gave a hedonic score, and after having tasted all the products related to a same category, they answered questions about product complexity and difficulty of the task. Consumer information included in the dataset is sex, age and frequency of consumption of each product category. This dataset is unique as it addresses several temporal methods applied on four product categories with different textures and levels of complexity. Thus, it could be very useful for the sensometric community to compare the different methods and their parameters: dominance vs. applicability, periods vs. continuous time, simultaneous vs. retrospective measures, list of terms vs. Free-Comment.
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43
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Sound pleasantness influences the perception of both emotional and non-emotional foods. Food Res Int 2022; 162:111909. [DOI: 10.1016/j.foodres.2022.111909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2022] [Revised: 07/30/2022] [Accepted: 09/06/2022] [Indexed: 11/21/2022]
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44
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01637-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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45
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Application of Food Mechanics and Oral Processing in Modelling First Bite of Grilled Meat. J FOOD QUALITY 2022. [DOI: 10.1155/2022/9176628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
This study analyzed the potential of modelling meat mastication by using pork and poultry meat as food with different physical properties under different grilling temperatures. For the purpose of modelling oral processing, temporal dominance of sensations and finite element methods were employed. A panel with ten subjects was trained and used for oral processing analysis and temporal dominance of sensations revealing in-mouth sensations and mastication characteristics. In parallel, the second aim was to evaluate the mechanical properties of the samples and explore the potential of simulating the first bite using the finite element method. Based on the textural parameters, a 3D model of grilled meat was created and a first-bite simulation was performed. A higher level of differences was observed comparing the number of chews for pork meat compared to poultry meat. The chewing rate showed a statistical difference with values in the range of 1.31 chews/s to 1.46 chews/s for pork meat and between 1.36 chews/s and 1.42 chews/s for poultry meat. Firmness was the predominant sensory attribute recognized by panelists at the beginning of mastication, which confirmed our approach used for first-bite modelling. Simulation results show the growth of internal stress following the jaw’s path. Presented models demonstrate that the highest values are around teeth pressure and lead to a conclusion that upon biting, the meat structure will suffer irreversible damage dividing the grilled meat into two pieces, as it happens during the first bite. The main conclusion of this study is that by combining results from oral processing and testing of mechanical properties of the grilled products, it is possible to simulate the first bite.
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46
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Pu D, Shan Y, Wang J, Sun B, Xu Y, Zhang W, Zhang Y. Recent trends in aroma release and perception during food oral processing: A review. Crit Rev Food Sci Nutr 2022; 64:3441-3457. [PMID: 36218375 DOI: 10.1080/10408398.2022.2132209] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The dynamic and complex peculiarities of the oral environment present several challenges for controlling the aroma release during food consumption. They also pose higher requirements for designing food with better sensory quality. This requires a comprehensive understanding of the basic rules of aroma transmission and aroma perception during food oral processing and its behind mechanism. This review summarized the latest developments in aroma release from food to retronasal cavity, aroma release and delivery influencing factors, aroma perception mechanisms. The individual variance is the most important factor affecting aroma release and perception. Therefore, the intelligent chewing simulator is the key to establish a standard analytical method. The key odorants perceived from the retronasal cavity should be given more attention during food oral processing. Identification of the olfactory receptor activated by specific odorants and its binding mechanisms are still the bottleneck. Electrophysiology and image technology are the new noninvasive technologies in elucidating the brain signals among multisensory, which can fill the gap between aroma perception and other senses. Moreover, it is necessary to develop a new approach to integrate the relationship among aroma binding parameters, aroma concentration, aroma attributes and cross-modal reactions to make the aroma prediction model more accurate.
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Affiliation(s)
- Dandan Pu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Yimeng Shan
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Juan Wang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Baoguo Sun
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Youqiang Xu
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Yuyu Zhang
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing, China
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47
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Visalli M, Wakihira T, Schlich P. Concurrent vs. immediate retrospective temporal sensory data collection: A case study on lemon-flavoured carbonated alcoholic drinks. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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48
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Measuring the effectiveness of the temporal dominance of sensations technique to investigate the dynamic perception of oral nutritional supplements by older adults. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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49
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Cheng Z, O'Sullivan MG, Miao S, Kerry JP, Kilcawley KN. Sensorial, cultural and volatile properties of milk, dairy powders, yoghurt and butter: A review. INT J DAIRY TECHNOL 2022. [DOI: 10.1111/1471-0307.12898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zeng Cheng
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Maurice G O'Sullivan
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Song Miao
- Department of Food Chemistry and Technology Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Joseph P Kerry
- Food Packaging Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
| | - Kieran N Kilcawley
- Food Quality and Sensory Science Teagasc Food Research Centre Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
- Sensory Group, School of Food and Nutritional Sciences University College Cork Cork T12 R229, Ireland
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50
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Visalli M, Galmarini MV. Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review. PLoS One 2022; 17:e0270969. [PMID: 35881653 PMCID: PMC9321401 DOI: 10.1371/journal.pone.0270969] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 06/22/2022] [Indexed: 01/16/2023] Open
Abstract
Background Sensory perception is a temporal phenomenon highly present in food evaluation. Over the last decades, several sensory analysis methods have been developed to determine how our processing of the stimuli changes during tasting. These methods differ in several parameters: how attributes are characterized (intensity, dominance or applicability), the number of attributes evaluated, the moment of sample characterization (simultaneously with the tasting in continuous or discrete time, retrospectively), the required panel (trained subjects or consumers), etc. At the moment, there is no systematic review encompassing the full scope of this topic. This article presents the protocol for conducting a scoping review on multi-attribute temporal descriptive methods in sensory analysis in food science. Methods The protocol was developed according to the Preferred Reporting Items for Systematic reviews and Meta-Analyses (PRISMA) extension for Scoping Reviews checklist. The research question was "how have multi-attribute temporal descriptive methods been implemented, used and compared in sensory analysis?". The eligibility criteria were defined using the PICOS (Population, Intervention, Comparator, Outcome, Study design) framework. This protocol details how the articles of the final review will be retrieved, selected and analyzed. The search will be based on the querying of two academic research databases (Scopus and Web of Science). The main topics reported in research involving sensory analyses methods will be identified and summarized in a data extraction form. This form (detailed in the protocol) will be used to report pertinent information regarding the objectives of the review. It could also be reused as a guideline for carrying out and reporting results of future research in a more standardized way. A quality appraisal process was derived from literature. It will be applied on the included articles of the review, and could also be re-used to ensure that future publications meet higher quality levels. Finally, for the sake of transparency, the limitations of the protocol are discussed.
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Affiliation(s)
- Michel Visalli
- Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
- * E-mail:
| | - Mara Virginia Galmarini
- Member of CONICET, Consejo Nacional de Investigaciones Científicas y Tecnológicas, Buenos Aires, Argentina
- Facultad de Ingeniería y Ciencias Agrarias, Pontificia Universidad Católica Argentina (UCA), Buenos Aires, Argentina
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