1
|
Tonacci A, Scalzini G, Díaz-Guerrero P, Sanmartin C, Taglieri I, Ferroni G, Flamini G, Odello L, Billeci L, Venturi F. Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines. Food Res Int 2024; 190:114611. [PMID: 38945619 DOI: 10.1016/j.foodres.2024.114611] [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: 03/20/2024] [Revised: 06/04/2024] [Accepted: 06/05/2024] [Indexed: 07/02/2024]
Abstract
Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.
Collapse
Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Giulia Scalzini
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Isabella Taglieri
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy.
| | - Giuseppe Ferroni
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Guido Flamini
- Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy; Department of Pharmacy, University of Pisa, Via Bonanno Pisano 6, 56126 Pisa, Italy
| | - Luigi Odello
- Centro Studi Assaggiatori Società Cooperativa, Brescia, Italy
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), Pisa, Italy
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy; Interdepartmental Research Centre "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| |
Collapse
|
2
|
Schwarz M, Hamburger K. Memory effects of visual and olfactory landmark information in human wayfinding. Cogn Process 2024; 25:37-51. [PMID: 38032500 PMCID: PMC10827900 DOI: 10.1007/s10339-023-01169-7] [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: 04/04/2023] [Accepted: 11/06/2023] [Indexed: 12/01/2023]
Abstract
Non-human animals are exceptionally good at using smell to find their way through the environment. However, the use of olfactory cues for human navigation is often underestimated. Although the sense of smell is well-known for its distinct connection to memory and emotion, memory effects in human navigation using olfactory landmarks have not been studied yet. Therefore, this article compares wayfinding and recognition performance for visual and olfactory landmarks learned by 52 participants in a virtual maze. Furthermore, it is one of the first empirical studies investigating differences in memory effects on human navigation by using two separate test situations 1 month apart. The experimental task was to find the way through a maze-like virtual environment with either olfactory or visual cues at the intersections that served as decision points. Our descriptive results show that performance was above chance level for both conditions (visual and olfactory landmarks). Wayfinding performance did not decrease 1 month later when using olfactory landmarks. In contrast, when using visual landmarks wayfinding performance decreased significantly, while visual landmarks overall lead to better recognition than olfactory landmarks at both times of testing. The results demonstrate the unique character of human odor memory and support the conclusion that olfactory cues may be used in human spatial orientation. Furthermore, the present study expands the research field of human wayfinding by providing a study that investigates memory for landmark knowledge and route decisions for the visual and olfactory modality. However, more studies are required to put this important research strand forward.
Collapse
Affiliation(s)
- Mira Schwarz
- Experimental Psychology and Cognitive Science, Department of Psychology and Sport Science, Justus Liebig University, Otto-Behagel-Str. 10F, 35394, Giessen, Germany.
| | - Kai Hamburger
- Experimental Psychology and Cognitive Science, Department of Psychology and Sport Science, Justus Liebig University, Otto-Behagel-Str. 10F, 35394, Giessen, Germany
| |
Collapse
|
3
|
Ng MK, Adhikari K, Andress EL, Henes ST, Lee JS, Cox GO. Sensory-Informed Evaluation Method for Use With Peer Educators of Nutrition Education Programs. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2023; 55:786-795. [PMID: 37949524 DOI: 10.1016/j.jneb.2023.07.011] [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: 11/16/2022] [Revised: 07/13/2023] [Accepted: 07/25/2023] [Indexed: 11/12/2023]
Abstract
OBJECTIVE Determine acceptance of unfamiliar recipes and investigate the practicality of a hybrid (remote and in-office) method of evaluating recipes. METHODS Peer educators from the University of Georgia's Expanded Food and Nutrition Education Program and Supplemental Nutrition Assistance Program-Education programs used a hybrid home-use test method to evaluate 8 recipes before and after preparation and tasting. We collected perceived and actual measures of recipe acceptance. The main outcomes included overall liking and preparation behaviors, analyzed using nonparametric approaches. RESULTS No significant differences (P > 0.05) were found between prepreparation and postpreparation overall liking or preparation behaviors for each recipe, supporting the practicality of the method. Liking of recipe preparation exceeded 7 out of 9 for all recipes, but ratings for recipe preparation willingness and perceived program participant ratings decreased after tasting. CONCLUSIONS AND IMPLICATIONS Although tasting new recipes is necessary to determine specific modifications, a hybrid recipe evaluation format is practical for introducing new recipes to peer educators when resources are limited.
Collapse
Affiliation(s)
- Melanie K Ng
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Koushik Adhikari
- Department of Food Science and Technology, University of Georgia, Griffin, GA
| | - Elizabeth L Andress
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Sarah T Henes
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Jung Sun Lee
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Ginnefer O Cox
- Department of Nutritional Sciences, College of Family and Consumer Sciences, University of Georgia, Athens, GA.
| |
Collapse
|
4
|
Ker JK, Lee CS, Chen YC, Chiang MC. Exploring Taiwanese Consumer Dietary Preferences for Various Vinegar Condiments: Novel Dietary Patterns across Diverse Cultural Contexts. Nutrients 2023; 15:3845. [PMID: 37686877 PMCID: PMC10489666 DOI: 10.3390/nu15173845] [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: 08/10/2023] [Revised: 08/27/2023] [Accepted: 09/01/2023] [Indexed: 09/10/2023] Open
Abstract
The use of vinegar as a culinary seasoning in various global cuisines to enhance the taste characteristics and profiles of foods has been extensively documented in the culinary literature. Particularly notable is traditional Taiwanese-style thick soup, where the incorporation of vinegar plays a fundamental role in imparting distinct flavors. In the context of this experimental investigation, the foundational base of Taiwanese-style thick soup serves as the platform for a meticulously planned sensory and dietary behavior evaluation. Our research methodology combines the use of survey questionnaires and experimental techniques, employing purposive sampling and snowball sampling methods to recruit participants. The central focus of this study is to understand consumers' culinary preferences when presented with a choice between two contrasting types of vinegar-specifically, black vinegar and balsamic vinegar-as alternative gastronomic enhancements. This precise orchestration of data collection and systematic evaluation provides a perceptive window into participants' culinary inclinations and food choices, resulting in a detailed and profound understanding of their taste preferences. The empirical findings stemming from this experimentation reveal notably significant differences in the sensory assessments among participants engaging in diverse culinary experiences. Notably, distinct variations are observed in terms of visual perceptions, olfactory distinctions, and overall sensory satisfaction. This study occupies a crucial position within existing research paradigms by strategically expanding the scope of sensory investigations within the realm of Taiwanese-style thick soup. This introduces an innovative aspect represented by the introduction of balsamic vinegar as a compelling alternative to the customary black vinegar. As a result, the emerging findings not only offer compelling insights into the nuanced food choice and taste preferences of consumers, but also open up new and innovative directions within the complex tapestry of Chinese gastronomy.
Collapse
Affiliation(s)
- Jung-Kuei Ker
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
- Department of Food Beverage Management, Mackay Junior College of Medicine, Nursing and Management, Taipei 11260, Taiwan
| | - Ching-Sung Lee
- Department of Restaurant, Hotel and Institutional Management, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| | - Yen-Cheng Chen
- Department of Applied Science of Living, College of Agriculture, Chinese Culture University, Taipei 11114, Taiwan
| | - Ming-Chen Chiang
- Ph. D. Program in Nutrition and Food Science, College of Human Ecology, Fu Jen Catholic University, New Taipei City 242062, Taiwan
| |
Collapse
|
5
|
Ciobanu MM, Manoliu DR, Ciobotaru MC, Anchidin BG, Matei M, Munteanu M, Frunză G, Murariu OC, Flocea EI, Boișteanu PC. The Influence of Sensory Characteristics of Game Meat on Consumer Neuroperception: A Narrative Review. Foods 2023; 12:foods12061341. [PMID: 36981266 PMCID: PMC10048761 DOI: 10.3390/foods12061341] [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: 02/20/2023] [Revised: 03/11/2023] [Accepted: 03/20/2023] [Indexed: 03/30/2023] Open
Abstract
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but the interpretation of this concept differs between consumers. Although recognized for its quality, its unique sensory characteristics (smell, taste, aroma) may have a major impact on consumer perception. The aim of this review is to describe the consumer behavior regarding game meat through elements of neuroperception, using methods of analysis, observation, and interpretation of scientific information from the literature. Following the analysis of published papers on this topic, it was shown that external factors influencing the biological basis of behavior could provide explanations for the acceptance or rejection of this type of meat and solutions. Neuroperception can explain the mechanism behind consumer decision-making. The influence of extrinsic factors (environment, mood, emotions, stress) shapes the perception of the quality attributes of game meat, the unique sensory characteristics of game meat passing through a primary filter of sensory receptors (eyes, nose, tongue, etc). Game meat is darker and tougher (compared to meat from domestic animals), and the taste and smell have the power to trigger memories and change the mood, influencing consumer behavior. Understanding consumer attitudes towards game meat in relation to quality attributes and the physiology of sensory perception can provide important insights for food industry professionals, processors, sensory evaluators, and researchers.
Collapse
Affiliation(s)
- Marius-Mihai Ciobanu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Diana-Remina Manoliu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mihai-Cătălin Ciobotaru
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Bianca-Georgiana Anchidin
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mădălina Matei
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Mugurel Munteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| | - Gabriela Frunză
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Otilia Cristina Murariu
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Elena-Iuliana Flocea
- Faculty of Agriculture, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 3, 700490 Iasi, Romania
| | - Paul-Corneliu Boișteanu
- Faculty of Animal and Food Resources Engineering, "Ion Ionescu de la Brad" University of Life Sciences, M. Sadoveanu Alley, No. 8, 700490 Iasi, Romania
| |
Collapse
|
6
|
Green JD, Reid CA, Kneuer MA, Hedgebeth MV. The proust effect: Scents, food, and nostalgia. Curr Opin Psychol 2023; 50:101562. [PMID: 36863096 DOI: 10.1016/j.copsyc.2023.101562] [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: 11/03/2022] [Revised: 02/01/2023] [Accepted: 02/02/2023] [Indexed: 02/11/2023]
Abstract
Autobiographical memories activated by the senses, particularly smell and taste, can be among the most potent and influential, an experience labelled the Proust Effect. Contemporary research has helped to explain the physiological, neurological, and psychological reasons underlying this phenomenon. Nostalgic memories triggered by taste and smell are especially self-relevant, arousing, and familiar. These memories have an even more positive emotional profile than nostalgic memories elicited by other means, with individuals reporting lower levels of negative or ambivalent emotions. Scent-evoked and food-evoked nostalgia also confer numerous psychological benefits, including enhanced self-esteem, feelings of social connectedness, and deeper meaning in life. Such memories might be harnessed in clinical or other settings.
Collapse
|
7
|
E-Senses, Panel Tests and Wearable Sensors: A Teamwork for Food Quality Assessment and Prediction of Consumer’s Choices. CHEMOSENSORS 2022. [DOI: 10.3390/chemosensors10070244] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
At present, food quality is of utmost importance, not only to comply with commercial regulations, but also to meet the expectations of consumers; this aspect includes sensory features capable of triggering emotions through the citizen’s perception. To date, key parameters for food quality assessment have been sought through analytical methods alone or in combination with a panel test, but the evaluation of panelists’ reactions via psychophysiological markers is now becoming increasingly popular. As such, the present review investigates recent applications of traditional and novel methods to the specific field. These include electronic senses (e-nose, e-tongue, and e-eye), sensory analysis, and wearables for emotion recognition. Given the advantages and limitations highlighted throughout the review for each approach (both traditional and innovative ones), it was possible to conclude that a synergy between traditional and innovative approaches could be the best way to optimally manage the trade-off between the accuracy of the information and feasibility of the investigation. This evidence could help in better planning future investigations in the field of food sciences, providing more reliable, objective, and unbiased results, but it also has important implications in the field of neuromarketing related to edible compounds.
Collapse
|
8
|
De Giuseppe R, Colleoni M, Cremaschi M, Daconto L, Di Napoli I, Gallace A, Guzzetti L, Labra M, Maurino A, Tomasinelli CE, Vincenti A, Zizzari S, Cena H. How to preserve healthy aging through nutritional strategies: The new approach of the Food Social Network (Food NET) project. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2022. [DOI: 10.3233/mnm-211500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
BACKGROUND: Aging is a process that does not refer only to the accumulation of damage in a human being over time but rather to individual changes determined by genetic, lifestyle, social and environmental factors. Aging is one of the greatest known risk factors for most human diseases. An older person in good health has a good level of independence, weighs less on the national health system and plays a productive and active role in his/her community; thus, the concept of “healthy aging”, reflecting older adult-environment fit should be promoted. The interactions between lifestyle, including nutrition, and health play a fundamental role in the aging process; eating habits and eating behaviours are recognized as important modifiable factors potentially leading to a healthy “phenotype”. OBJECTIVE AND METHODS: A multidisciplinary consortium with three Italian universities (the University of Milano-Bicocca, University of Pavia and University of Calabria) and Italian Small-Medium Enterprises proposed the Food Social Network (Food NET) project. Food NET overall outcome is to achieve target-specific guidelines and exact technologies for accessible functional foods, aimed at improving the quality of life and nutritional status of citizens (aged>65) of the Metropolitan City of Milan (Italy). CONCLUSIONS: This project is part of the “Smart Living” and food-related strategies aimed at responding to the needs of this target population, developing new food products, appropriate to meet the specific requirements and ensuring and promoting sustainable diets for healthy aging by effective food policy approaches.
Collapse
Affiliation(s)
- Rachele De Giuseppe
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Matteo Colleoni
- Department of Sociology and Social Research, University of Milan-Bicocca, Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Marco Cremaschi
- Department of Computer Science, Systems and Communication, University of Milano-Bicocca, Milano, Italy
| | - Luca Daconto
- Department of Sociology and Social Research, University of Milan-Bicocca, Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Ilaria Di Napoli
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Alberto Gallace
- Department of Psychology, Mind and Behavior Technological Center, University of Milano-Bicocca, Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Lorenzo Guzzetti
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126-I Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Massimo Labra
- Department of Biotechnology and Biosciences, University of Milano-Bicocca, 20126-I Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Andrea Maurino
- Department of Computer Science, Systems and Communication, University of Milano-Bicocca, Milano, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
| | - Chiara Elena Tomasinelli
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Alessandra Vincenti
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
| | - Sara Zizzari
- Department of Sociology and Social Research, University of Milan-Bicocca, Milano, Italy
| | - Hellas Cena
- Laboratory of Dietetics and Clinical Nutrition, Department of Public Health, Experimental and Forensic Medicine, University of Pavia, Pavia, Italy
- Bicocca Center of Science and Technology for FOOD (BEST4FOOD), University of Milano-Bicocca, 20126 Milano, Italy
- Clinical Nutrition and Dietetics Service, Unit of Internal Medicine and Endocrinology, ICS Maugeri IRCCS, 27100 Pavia, Italy
| |
Collapse
|
9
|
Agovi H, Pierguidi L, Dinnella C, Viggiano MP, Monteleone E, Spinelli S. Attentional bias for vegetables is negatively associated with acceptability and is related to sensory properties. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104429] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
|
10
|
Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104361] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
11
|
Ng MK, Lee JS, Sanville LM, Cotta‐Rivera E, Dallas J, Pencek A, Powell A, Williams B, Moore CJ, Cox GO. Sensory evaluation of new recipes for Supplemental Nutrition Assistance Program Education (
SNAP‐Ed
) informs consumer acceptance and recipe development needs. J SENS STUD 2021. [DOI: 10.1111/joss.12730] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
|
12
|
Beekman TL, Seo H. Analytic versus holistic: Cognitive styles can influence consumer response and behavior toward foods. J SENS STUD 2021. [DOI: 10.1111/joss.12723] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Thadeus L. Beekman
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| | - Han‐Seok Seo
- Department of Food Science University of Arkansas Fayetteville Arkansas USA
| |
Collapse
|
13
|
Cao XX, Zhao L, Shi BL, Wang HY, Zhang QB, Zhong K, Sun P, Zhu BQ, Zhang LL. The influence of NaCl on the dynamic perception of the pungency sensation elicited by Sichuan pepper oleoresins. Food Res Int 2021; 149:110660. [PMID: 34600662 DOI: 10.1016/j.foodres.2021.110660] [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: 05/01/2021] [Revised: 08/06/2021] [Accepted: 08/18/2021] [Indexed: 10/20/2022]
Abstract
A cross-modal interaction may exist between the perception of saltiness and the pungency elicited by Sichuan pepper oleoresin (Spo). Thirty-one hypersensitive panelists were selected to participate in this study. Spo solutions dissolved in different NaCl concentrations, ranging from 1.25 g/L to 167.9 g/L, were used as the test samples. The rated difference from control, the generalized labeled magnitude scale (gLMS), and the time-intensity (TI) method were used to determine the detection threshold (DT), the recognition threshold (RT), the intensity, and the dynamic perception of pungent sensation. The results revealed that the pungency thresholds increased significantly (p < 0.01) in the solution with a high NaCl (167.9 g/L) concentration. Furthermore, high NaCl solutions suppressed the pungency intensity at all Spo concentrations except for 0.02 g Spo/L in water (p < 0.05). The TI and principal component analysis (PCA) results showed that an increase in the Spo concentration prolonged the duration of the pungency sensation. However, the maximum intensity, the time to reach maximum intensity, the decay time of perception, and the end time of perception of the Spo solutions ranging from 2.13 g/L to 4.69 g/L were significantly reduced at medium (42.95 g/L) and high NaCl concentrations. Since the salty and pungency sensations exhibited by NaCl and Spo are common flavor combinations in food products and dishes, studying the influence of saltiness on the dynamic perception of pungent sensation not only aids the development of oral cleaners during pungency evaluation but also presents significant theoretical and practical value in creating pungent food and cuisine based on consumer preferences.
Collapse
Affiliation(s)
- Xiao-Xiao Cao
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China
| | - Lei Zhao
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Bo-Lin Shi
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Hou-Yin Wang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Qing-Bin Zhang
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Kui Zhong
- Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| | - Pei Sun
- Department of Psychology, School of Social Sciences, Tsinghua University, Beijing 100084, China.
| | - Bao-Qing Zhu
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China.
| | - Lu-Lu Zhang
- College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China; Department of Psychology, School of Social Sciences, Tsinghua University, Beijing 100084, China; Food and Agriculture Standardization Institute, China National Institute of Standardization, Beijing 102200, China.
| |
Collapse
|
14
|
A New Classification of Perceptual Interactions between Odorants to Interpret Complex Aroma Systems. Application to Model Wine Aroma. Foods 2021; 10:foods10071627. [PMID: 34359498 PMCID: PMC8307553 DOI: 10.3390/foods10071627] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2021] [Accepted: 07/12/2021] [Indexed: 02/05/2023] Open
Abstract
Although perceptual interactions are usually mentioned and blamed for the difficulties in understanding the relationship between odorant composition and aromatic sensory properties, they are poorly defined and categorised. Furthermore, old classifications refer mainly to effects on the odour intensity of the mixture of dissimilar non-blending odours and do not consider odour blending, which is one of the most relevant and influential perceptual interactions. Beginning with the results from classical studies about odour interaction, a new and simple systematic is proposed in which odour interactions are classified into four categories: competitive, cooperative, destructive and creative. The first categories are most frequent and display a mild level of interaction, being characterised mostly by analytical processing. The last two are less frequent and activate (or deactivate) configurational processes of object recognition with deep effects on the quality and intensity of the perception. These interactions can be systematically applied to interpret the formation of sensory descriptors from the odorant composition, suggesting that qualitatively the system works. However, there is a lack of quantitative data to work with odour intensities reliably, and a pressing need to systematise the effects of creative interactions.
Collapse
|
15
|
Ma Y, Tang K, Thomas-Danguin T, Xu Y. Pleasantness of Binary Odor Mixtures: Rules and Prediction. Chem Senses 2021; 45:303-311. [PMID: 32188973 DOI: 10.1093/chemse/bjaa020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
Pleasantness is a major dimension of odor percepts. While naturally encountered odors rely on mixtures of odorants, few studies have investigated the rules underlying the perceived pleasantness of odor mixtures. To address this issue, a set of 222 binary mixtures based on a set of 72 odorants were rated by a panel of 30 participants for odor intensity and pleasantness. In most cases, the pleasantness of the binary mixtures was driven by the pleasantness and intensity of its components. Nevertheless, a significant pleasantness partial addition was observed in 6 binary mixtures consisting of 2 components with similar pleasantness ratings. A mathematical model, involving the pleasantness of the components as well as τ-values reflecting components' odor intensity, was applied to predict mixture pleasantness. Using this model, the pleasantness of mixtures including 2 components with contrasted intensity and pleasantness could be efficiently predicted at the panel level (R2 > 0.80, Root Mean Squared Error < 0.67).
Collapse
Affiliation(s)
- Yue Ma
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China.,Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Ke Tang
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, Dijon, France
| | - Yan Xu
- School of Biotechnology, Jiangnan University, Jiangsu, People's Republic of China
| |
Collapse
|
16
|
Sinding C, Thibault H, Hummel T, Thomas-Danguin T. Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception. Neuroscience 2020; 452:126-137. [PMID: 33197506 DOI: 10.1016/j.neuroscience.2020.10.029] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 10/13/2020] [Accepted: 10/26/2020] [Indexed: 10/23/2022]
Abstract
Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a "usual" salt concentration (PPS2), ii) with "reduced" salt (PPS1: -50%), and iii) with reduced salt and a "beef stock" odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor-taste interactions with potential top-down effects on primary sensory regions.
Collapse
Affiliation(s)
- Charlotte Sinding
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France.
| | - Henri Thibault
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université Bourgogne Franche-Comté, F-21000 Dijon, France
| |
Collapse
|
17
|
Do consumers perceive the flavors announced on food packages? Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03575-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
18
|
Gere A, Danner L, Dürrschmid K, Kókai Z, Sipos L, Huzsvai L, Kovács S. Structure of presented stimuli influences gazing behavior and choice. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103915] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
|
19
|
Walker SC, Williams K, Moore DJ. Superior Identification of Component Odors in a Mixture Is Linked to Autistic Traits in Children and Adults. Chem Senses 2020; 45:391-399. [PMID: 32249289 DOI: 10.1093/chemse/bjaa026] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Most familiar odors are complex mixtures of volatile molecules, which the olfactory system automatically synthesizes into a perceptual whole. However, odors are rarely encountered in isolation; thus, the brain must also separate distinct odor objects from complex and variable backgrounds. In vision, autistic traits are associated with superior performance in tasks that require focus on the local features of a perceptual scene. The aim of the present study was to determine whether the same advantage was observed in the analysis of olfactory scenes. To do this, we compared the ability of 1) 40 young adults (aged 16-35) with high (n = 20) and low levels of autistic traits and 2) 20 children (aged 7-11), with (n = 10) and without an autism spectrum disorder diagnosis, to identify individual odor objects presented within odor mixtures. First, we used a 4-alternative forced choice task to confirm that both adults and children were able to reliably identify 8 blended fragrances, representing food-related odors, when presented individually. We then used the same forced choice format to test participants' ability to identify the odors when they were combined in either binary or ternary mixtures. Adults with high levels of autistic traits showed superior performance on binary but not ternary mixture trials, whereas children with an autism spectrum disorder diagnosis outperformed age-matched neurotypical peers, irrespective of mixture complexity. These findings indicate that the local processing advantages associated with high levels of autistic traits in visual tasks are also apparent in a task requiring analytical processing of odor mixtures.
Collapse
Affiliation(s)
- Susannah C Walker
- Research Centre for Brain and Behaviour, School of Natural Sciences and Psychology, Liverpool John Moores University, Liverpool, UK
| | | | - David J Moore
- Research Centre for Brain and Behaviour, School of Natural Sciences and Psychology, Liverpool John Moores University, Liverpool, UK
| |
Collapse
|
20
|
Croijmans I, Speed LJ, Arshamian A, Majid A. Expertise Shapes Multimodal Imagery for Wine. Cogn Sci 2020; 44:e12842. [PMID: 32383201 PMCID: PMC7379309 DOI: 10.1111/cogs.12842] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2019] [Revised: 03/18/2020] [Accepted: 04/06/2020] [Indexed: 01/19/2023]
Abstract
Although taste and smell seem hard to imagine, some people nevertheless report vivid imagery in these sensory modalities. We investigate whether experts are better able to imagine smells and tastes because they have learned the ability, or whether they are better imaginers in the first place, and so become experts. To test this, we first compared a group of wine experts to yoked novices using a battery of questionnaires. We show for the first time that experts report greater vividness of wine imagery, with no difference in vividness across sensory modalities. In contrast, novices had more vivid color imagery than taste or odor imagery for wines. Experts and novices did not differ on other vividness of imagery measures, suggesting a domain-specific effect of expertise. Critically, in a second study, we followed a group of students commencing a wine course and a group of matched control participants. Students and controls did not differ before the course, but after the wine course students reported more vivid wine imagery. We provide evidence that expertise improves imagery, exemplifying the extent of plasticity of cognition underlying the chemical senses.
Collapse
Affiliation(s)
- Ilja Croijmans
- Faculty of Social and Behavioral SciencesUtrecht University
| | | | - Artin Arshamian
- Department of Clinical NeuroscienceKarolinska Institutet
- Department of PsychologyStockholm University
| | | |
Collapse
|
21
|
Romano M, Chandra M, Harutunyan M, Savian T, Villegas C, Minim V, Malfeito-Ferreira M. Off-Flavours and Unpleasantness Are Cues for the Recognition and Valorization of Organic Wines by Experienced Tasters. Foods 2020; 9:foods9010105. [PMID: 31963893 PMCID: PMC7022613 DOI: 10.3390/foods9010105] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 01/15/2020] [Accepted: 01/17/2020] [Indexed: 11/16/2022] Open
Abstract
The drivers of consumer acceptance concerning organic wines are not well understood. In particular, among wine professionals, there are anecdotal evidences claiming that consumers accept off-flavours that would not be tolerated if the wines were conventionally produced. Therefore, the aim of this study was to shed further light on this issue by tasting blind wines of both types of production using a tasting panel comprised by experienced individuals of several nationalities. The tasted wines were both conventional and organic and were with and without off-flavours. The same wines were evaluated in three tasting sessions where the given information was: (1) all wines were conventional, (2) all wines were organic, and (3) tasters were asked to guess the mode of production. A group of untrained tasters also rated the same organic wines in an informed session. The results showed that wines were significantly better scored and were given a higher willingness to pay value in the “organic” session. In addition, the experienced tasting panel produced a list of the most frequent sensory descriptors. When tasters were asked to guess the mode of production, wines that were supposed to be organic received a higher citation of off-flavours, such as “oxidized”, “reductive”, and “animal/undergrowth”. Moreover, an overall emotional response of unpleasantness was associated with the recognition of organic wines in the “guess” session. Untrained tasters rated the same organic wines with lower liking scores and were willing to pay less. In conclusion, off-flavours and their unpleasantness worked as a cue to identify wines supposed to be organic by experienced tasters. Their corresponding higher valorization could be explained by the psychological halo effect induced by the organic label. Contrarily, consumers did not show this halo effect, depreciating wines with unpleasant flavours irrespective of their mode of production.
Collapse
Affiliation(s)
- Mylena Romano
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Mahesh Chandra
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Mkrtich Harutunyan
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
| | - Taciana Savian
- Department of Exact Sciences, College of Agriculture Luiz de Queiroz, University of São Paulo, 13418-900 São Paulo, Brazil; (T.S.); (C.V.)
| | - Cristian Villegas
- Department of Exact Sciences, College of Agriculture Luiz de Queiroz, University of São Paulo, 13418-900 São Paulo, Brazil; (T.S.); (C.V.)
| | - Valéria Minim
- Department of Food Technology, Federal University of Viçosa, Av. P.H. Rolfs, s/n, 36570-900 Viçosa, MG, Brazil;
| | - Manuel Malfeito-Ferreira
- Linking Landscape Environment Agriculture and Food (LEAF) Research Center, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (M.R.); (M.C.); (M.H.)
- Correspondence:
| |
Collapse
|
22
|
Sáenz-Navajas MP, Ferrero-Del-Teso S, Jeffery DW, Ferreira V, Fernández-Zurbano P. Effect of aroma perception on taste and mouthfeel dimensions of red wines: Correlation of sensory and chemical measurements. Food Res Int 2019; 131:108945. [PMID: 32247501 DOI: 10.1016/j.foodres.2019.108945] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 12/17/2019] [Accepted: 12/21/2019] [Indexed: 01/25/2023]
Abstract
The present study was aimed at increasing the understanding of red wine mouthfeel by investigating the potential cross-modal effect of aroma and establishing relationships between sensory dimensions and chemical measurements. Investigations involved a set of 42 non-wooded red wines that were described with a novel application of a variant of the rate-all-that-apply sensory methodology ("rate-K attributes") by a group of Spanish wine experts under two conditions: (1) with no aroma perception (using nose clips) and (2) with aroma perception. In parallel, ethanol content, pH, titratable acidity, tannin activity, concentration of tannins, and spectroscopic measures of wines were determined. Results suggest that aroma does not play a main effect on taste or mouthfeel perception of red wines, except for oily mouthfeel, which was hypothesised to be masked by earthy aromas and enhanced by alcoholic nuances attributed to cognitive interactions. Independent and non-correlated mouthfeel dimensions such as dry/silky and sticky, grainy, prickly or oily were also identified. Tannin activity was shown to be highly positively correlated to dry on the palate, and tannin concentration with both overall dry and dry on the palate. A significant partial least squares regression model showed that tannin concentration and activity (positive contribution) as well as pH values (negative) were good predictors of the mouthfeel dimension mainly related to dry and sticky terms.
Collapse
Affiliation(s)
- María-Pilar Sáenz-Navajas
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain.
| | - Sara Ferrero-Del-Teso
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
| | - David W Jeffery
- Department of Wine and Food Science, The University of Adelaide (UA), PMB 1, Glen Osmond, South Australia 5064, Australia
| | - Vicente Ferreira
- Laboratorio de Análisis del Aroma y Enología (LAAE), Departamento de Química Analítica, Universidad de Zaragoza, Instituto Agroalimentario de Aragón (IA2) (UNIZAR-CITA), Associate unit to Instituto de las Ciencias de la Vid y el Vino (ICVV) (UR-CSIC-GR), c/ Pedro Cerbuna 12, 50009 Zaragoza, Spain
| | - Purificación Fernández-Zurbano
- Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja-Consejo Superior de Investigaciones Científicas-Gobierno de La Rioja), Departmento de Enología, Logroño, La Rioja, Spain
| |
Collapse
|