Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index

Bionic Luminescent Sensors Based on Covalent Organic Frameworks: Auditory, Gustatory, and Olfactory Information Monitoring for Multimode Perception

The synthesis of covalent organic frameworks (COFs) with excellent luminescent properties and their effective application in the field of bionic sensing remain a formidable challenge. Herein, a series of COFs with different numbers of hydroxyl groups are successfully synthesized, and the number of hydroxyl groups on the benzene-1,3,5-tricarbaldehyde (BTA) linker influences the properties of the final COFs. The COF (HHBTA-OH) prepared with hydrazine hydrate (HH) and BTA containing one hydroxyl group as the ligands exhibits the best fluorescent performance. MA@HHBTA-OH is formed by the reaction of HHBTA-OH with meldrum's acid (MA) and has its extremely high hydrophilicity, dispersibility, and strong red fluorescence, which can imitate the human gustatory system to detect bitter substances. MA@HHBTA-OH was combined with agarose (AG) to construct a MA@HHBTA-OH@AG film for assessing food freshness. In addition, an acoustic MA@HHBTA-OH@MF sensor is fabricated by integrating luminescent MA@HHBTA-OH with melamine foam (MF) through a strong hydrogen bond. MA@HHBTA-OH@MF functions like an eardrum and recognizes sound through pressure waves with excellent mechanical sensing performance. In summary, biomimetic luminescent sensors based on MA@HHBTA-OH were successfully constructed, which can monitor auditory, gustatory, and olfactory information to achieve the multimode perception of sound, bitter substances, and food freshness.

A Timely Application-Temporal methods, past, present, and future

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.

Impact of music on the dynamic perception of coffee and evoked emotions evaluated by temporal dominance of sensations (TDS) and emotions (TDE)

The aim of the present work was to study the temporal effect of music on sensory perception and on the emotional changes while drinking coffee. Two different commercial filter coffees were evaluated by a group of 48 consumers using the Temporal Dominance of Sensations (TDS) method. The description was performed in silence and also while listening to two different musical fragments: one with a "sweet" connotation and the other with a "bitter" one. Under the same conditions (drinking coffee with and without musical stimuli), a different group of 72 consumers evaluated their perceived emotions (joy, fear, neutral, rejection, disgust, surprise, sadness and anger) by Temporal Dominance of Emotions (TDE). Data was analyzed by dominance curves and by ANOVA and MANOVA of the durations of dominance (for emotions and sensations). Coffee perception, in both cases, was modified by the musical stimuli. The duration of dominance of bitter was increased in the presence of "bitter" music, while it decreased with the "sweet" music. Moreover, the sweet attribute was practically not chosen for describing the coffee on its own, but its choice and duration as dominant increased while listening to the "sweet" musical fragment. Music had a larger impact on the perceived emotions. The "sweet" music was related to the emotion of joy, which was accompanied by surprise and also some sadness when drinking coffee (regardless of the type of coffee being drunk). The "bitter" music was linked to the emotions anger and fear. The effect of "sonic seasoning" and translation of emotions with a familiar product was observed.

Effects of Bitter Substances on GI Function, Energy Intake and Glycaemia-Do Preclinical Findings Translate to Outcomes in Humans?

Bitter substances are contained in many plants, are often toxic and can be present in spoiled food. Thus, the capacity to detect bitter taste has classically been viewed to have evolved primarily to signal the presence of toxins and thereby avoid their consumption. The recognition, based on preclinical studies (i.e., studies in cell cultures or experimental animals), that bitter substances may have potent effects to stimulate the secretion of gastrointestinal (GI) hormones and modulate gut motility, via activation of bitter taste receptors located in the GI tract, reduce food intake and lower postprandial blood glucose, has sparked considerable interest in their potential use in the management or prevention of obesity and/or type 2 diabetes. However, it remains to be established whether findings from preclinical studies can be translated to health outcomes, including weight loss and improved long-term glycaemic control. This review examines information relating to the effects of bitter substances on the secretion of key gut hormones, gastric motility, food intake and blood glucose in preclinical studies, as well as the evidence from clinical studies, as to whether findings from animal studies translate to humans. Finally, the evidence that bitter substances have the capacity to reduce body weight and/or improve glycaemic control in obesity and/or type 2 diabetes, and potentially represent a novel strategy for the management, or prevention, of obesity and type 2 diabetes, is explored.