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Díaz-Montaña EJ, Brignot H, Aparicio-Ruiz R, Thomas-Danguin T, Morales MT. Phenols and saliva effect on virgin olive oil aroma release: A chemical and sensory approach. Food Chem 2024; 437:137855. [PMID: 37944364 DOI: 10.1016/j.foodchem.2023.137855] [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: 05/30/2023] [Revised: 10/23/2023] [Accepted: 10/23/2023] [Indexed: 11/12/2023]
Abstract
The sensory perception of virgin olive oil is complex and produced mainly by phenols and volatiles. These compounds are affected by the interaction with other components of the oil matrix and by biological factors. The aim of the work was to study the saliva effect and/or the presence of phenols on the release of 12 volatiles, using different olive oil matrices and volatile concentrations, and applying Solid Phase Microextration-Gas Chromatography-Flame Ionization Detection, Proton Transfer Reaction-Mass Spectrometry and sensory analysis. The volatile concentrations in the headspace showed significant differences (p < 0.05) between the different matrices, being easily detected the effect exerted by phenols and biological components from 3.8 mg/Kg. The results showed that the presence of unsaturation in the volatile molecules affect their release, being lower the concentration of saturated volatiles released in presence of phenols. All the compounds were in higher concentration in the headspace of the olive oil-phenol-saliva matrix.
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Affiliation(s)
- Enrique Jacobo Díaz-Montaña
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain.
| | - Hélène Brignot
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - Ramón Aparicio-Ruiz
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
| | - Thierry Thomas-Danguin
- Centre des Sciences du Goût et de l'Alimentation, CNRS UMR6265, INRA UMR1324, Université de Bourgogne, Dijon, France
| | - María Teresa Morales
- Department of Analytical Chemistry, Faculty of Pharmacy, University of Seville, Calle Profesor García González, nº 2, 41012 Seville, Spain
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2
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Gonzalez-Estanol K, Pedrotti M, Fontova-Cerdà M, Khomenko I, Biasioli F, Stieger M. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:6723-6734. [PMID: 38478988 PMCID: PMC10979429 DOI: 10.1021/acs.jafc.3c09346] [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: 12/10/2023] [Revised: 02/22/2024] [Accepted: 02/27/2024] [Indexed: 03/28/2024]
Abstract
This study investigated the effects of chewing rate and food composition on in vivo aroma release and perception of composite foods. Bread or sponge cake paired with varying sugar content and viscosity strawberry jams, spiked with citral and limonene, were examined. In-nose release was characterized using Proton-Transfer-Reaction-Time-of-Flight-Mass-Spectrometry (PTR-ToF-MS). Simultaneously, Time-Intensity (TI) profiling assessed citrus aroma perception (n = 8, triplicate) while fast and slow chewing protocols were applied (fast: 1.33 chews/s; slow 0.66 chews/s; each for 25 s). Chewing rate did not significantly impact the area under the curve and maximum intensity of in vivo citral and limonene release and citrus aroma perception. Faster chewing rates significantly decreased the time to reach maximum intensity of aroma release (p < 0.05) and citrus aroma perception (p < 0.001). Faster chewing rates probably accelerated structural breakdown, inducing an earlier aroma release and perception without affecting aroma intensity. Adding carriers to jams significantly (p < 0.05) increased aroma release, while perceived citrus aroma intensity significantly (p < 0.05) decreased regardless of chewing rate. In conclusion, chewing rate affects the temporality of in vivo aroma release and perception without affecting its intensity, and carrier addition increases in vivo aroma release while diminishing aroma perception.
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Affiliation(s)
- Karina Gonzalez-Estanol
- Research
and Innovation Centre, Edmund Mach Foundation, 38098 San Michele
All’Adige (TN), Italy
- Food
Quality and Design, Wageningen University, 6708 WG Wageningen, The Netherlands
- Department
of Agri-Food and Environmental Sciences, Trento University, I-38123 Trento, Italy
| | - Michele Pedrotti
- Research
and Innovation Centre, Edmund Mach Foundation, 38098 San Michele
All’Adige (TN), Italy
| | - Mònica Fontova-Cerdà
- Food
Quality and Design, Wageningen University, 6708 WG Wageningen, The Netherlands
| | - Iuliia Khomenko
- Research
and Innovation Centre, Edmund Mach Foundation, 38098 San Michele
All’Adige (TN), Italy
| | - Franco Biasioli
- Research
and Innovation Centre, Edmund Mach Foundation, 38098 San Michele
All’Adige (TN), Italy
| | - Markus Stieger
- Food
Quality and Design, Wageningen University, 6708 WG Wageningen, The Netherlands
- Division
of Human Nutrition and Health, Wageningen
University, 6708 WE Wageningen, The Netherlands
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3
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Naciri LC, Mastinu M, Melis M, Green T, Wolf A, Hummel T, Barbarossa IT. A supervised learning regression method for the analysis of oral sensitivity of healthy individuals and patients with chemosensory loss. Sci Rep 2023; 13:17581. [PMID: 37845345 PMCID: PMC10579260 DOI: 10.1038/s41598-023-44817-w] [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: 05/09/2023] [Accepted: 10/12/2023] [Indexed: 10/18/2023] Open
Abstract
The gustatory, olfactory, and trigeminal systems are anatomically separated. However, they interact cognitively to give rise to oral perception, which can significantly affect health and quality of life. We built a Supervised Learning (SL) regression model that, exploiting participants' features, was capable of automatically analyzing with high precision the self-ratings of oral sensitivity of healthy participants and patients with chemosensory loss, determining the contribution of its components: gustatory, olfactory, and trigeminal. CatBoost regressor provided predicted values of the self-rated oral sensitivity close to experimental values. Patients showed lower predicted values of oral sensitivity, lower scores for measured taste, spiciness, astringency, and smell sensitivity, higher BMI, and lower levels of well-being. CatBoost regressor defined the impact of the single components of oral perception in the two groups. The trigeminal component was the most significant, though astringency and spiciness provided similar contributions in controls, while astringency was most important in patients. Taste was more important in controls while smell was the least important in both groups. Identifying the significance of the oral perception components and the differences between the two groups provide important information to allow for more targeted examinations supporting both patients and healthcare professionals in clinical practice.
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Affiliation(s)
- Lala Chaimae Naciri
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, CA, Italy
| | - Tomer Green
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Anne Wolf
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany.
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Chen Q, Xiang H, Zhao Y, Chen S, Cai Q, Wu Y, Wang Y. Cooperative combination of non-targeted metabolomics and targeted taste analysis for elucidating the taste metabolite profile and pathways of traditional fermented golden pompano. Food Res Int 2023; 169:112865. [PMID: 37254315 DOI: 10.1016/j.foodres.2023.112865] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2023] [Revised: 04/16/2023] [Accepted: 04/18/2023] [Indexed: 06/01/2023]
Abstract
Fermentation plays a key role in taste formation in traditional fermented golden pompano and involves a series of complex metabolic reactions. Indeed, the taste profile of fermented golden pompano exhibits remarkable variation during early fermentation. Herein, nutritional fingerprinting (proteins, amino acids, lipids, etc.) was applied to discriminate the various biomolecular changes involved in golden pompano fermentation. Among the differential metabolites, amino acids, small peptides, lipids, and nucleotides were considered taste-related compounds. An increase in the amino acid content was observed during fermentation, while the peptide content decreased. Glutamic acid, alanine, and lysine had the highest taste activity values and were the main contributors to taste formation. Metabolic pathway enrichment analysis revealed that taste formation was primarily associated with alanine, aspartate, and glutamate metabolism. These findings provide a deeper understanding of taste mechanisms and establish a basis for the targeted regulation of taste formation in the fermented fish industry.
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Affiliation(s)
- Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Qiuxing Cai
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| | - Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Guangxi Colleges and Univerisities Key Laboratory Development and High-value Utilization of Buibu Gulf Seafood Resources, College of Food Engineering, Beibu Gulf University, Qinzhou, Guangxi 535000, China; Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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He W, Liang L, Zhang Y. Pungency Perception and the Interaction with Basic Taste Sensations: An Overview. Foods 2023; 12:2317. [PMID: 37372528 DOI: 10.3390/foods12122317] [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: 04/27/2023] [Revised: 05/17/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
The perception of pungency can be attributed to the combination of pain and heat, and it has critical impacts on food flavor and food consumption preferences. Many studies have reported a variety of pungent ingredients with different Scoville heat units (SHU), and the mechanism of pungent perception was revealed in vivo and in vitro. The worldwide use of spices containing pungent ingredients has led to an increasing awareness of their effects on basic tastes. However, the interaction between basic tastes and pungency perception based on structure-activity relationship, taste perception mechanism and neurotransmission lacks review and summary, considering its brighter prospects in food flavor. Thus, in this review, common pungency substances and pungency evaluation methods, and the mechanism of pungency perception is presented, and the interaction between basic tastes and pungency perception and the possible factors of their interaction are reviewed in detail. Pungent stimuli are mainly transduced through transient receptor potential vanilloid 1 (TRPV1) and transient receptor potential fixed hormone isoform (TRPA1) activated by stimulants. Using modern detection techniques combined with sensory standards, different substances produce different degrees of pungent stimulation, ranging from 104 to 107 SHU/g. Pungent stimuli can affect taste receptor or channel protein conformation and regulate taste bud cell sensitivity by producing neurotransmission products. The products of neurotransmission and taste receptor cell activation in turn act on taste perception. When there are simultaneous effects of taste perception, pungency stimulation may enhance the perception of salty at a certain concentration, with a mutual inhibition effect with sour, sweet, and bitter taste, while its interaction with umami taste is not obvious. However, due to the complexity of perception and the uncertainty of many perceptual receptors or channels, the current studies of interactions are still controversial. Based on the understanding of the mechanism and influencing factors, the availability of pungency substances is proposed in the perspective of food industry in order to achieve new development.
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Affiliation(s)
- Wei He
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Li Liang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
| | - Yuyu Zhang
- Food Laboratory of Zhongyuan, Beijing Technology and Business University, Beijing 100048, China
- Key Laboratory of Flavor Science of China General Chamber of Commerce, Beijing Technology and Business University, Beijing 100048, China
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6
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Pitts T, Iceman KE. Deglutition and the Regulation of the Swallow Motor Pattern. Physiology (Bethesda) 2023; 38:0. [PMID: 35998250 PMCID: PMC9707372 DOI: 10.1152/physiol.00005.2021] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Revised: 08/19/2022] [Accepted: 08/19/2022] [Indexed: 11/22/2022] Open
Abstract
Despite centuries of investigation, questions and controversies remain regarding the fundamental genesis and motor pattern of swallow. Two significant topics include inspiratory muscle activity during swallow (Schluckatmung, i.e., "swallow-breath") and anatomical boundaries of the swallow pattern generator. We discuss the long history of reports regarding the presence or absence of Schluckatmung and the possible advantages of and neural basis for such activity, leading to current theories and novel experimental directions.
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Affiliation(s)
- Teresa Pitts
- Department of Neurological Surgery, Kentucky Spinal Cord Injury Research Center, University of Louisville, Louisville, Kentucky
| | - Kimberly E Iceman
- Department of Neurological Surgery, Kentucky Spinal Cord Injury Research Center, University of Louisville, Louisville, Kentucky
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Tao J, Wang D, Jin A, Xue J, Yu H. Response of the somatosensory cortex following thermal stimuli to dental implants. Neurosci Lett 2022; 784:136750. [PMID: 35728681 DOI: 10.1016/j.neulet.2022.136750] [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: 04/14/2022] [Revised: 06/12/2022] [Accepted: 06/17/2022] [Indexed: 11/30/2022]
Abstract
In the current study, we investigated the cortical response of the somatosensory cortex following thermal stimuli to dental implants. Five implants were inserted at the site of the left upper canine with immediate implant placement protocols in five cats. Intrinsic signal optical imaging was applied to measure the cortical responses evoked by thermal sensing via dental implants. The cortical response evoked by 60 g of tactile stimulus to implants was also examined. The response strength and activated location were compared between implants and natural teeth. Thermal stimuli via the implant could evoke reliable cortical responses in the tooth-related region. However, the response amplitude evoked by the cold stimuli applied to the implants was significantly lower than that evoked by the cold stimuli applied to the natural teeth, indicating that the implants were less sensitive to thermal change than the natural tooth. The response evoked by tactile stimuli to implants was significantly stronger than that evoked by cold stimuli. Thermal and tactile stimuli activated the same location of the tooth-related somatosensory cortex in both the implants and natural teeth. Therefore, the thermal change in implants could be detected at the cortical response level. Multimodal sensory integration of thermal and tactile functions existed for implants.
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Affiliation(s)
- Jianxiang Tao
- Department of Prosthodontics, School & Hospital of Stomatology Tongji University, Shanghai Engineering Research Center of Tooth Restoration and Regeneration, Shanghai 200072, China
| | - Duo Wang
- Vision Research Laboratory, School of Life Sciences, The State Key Laboratory of Medical Neurobiology, Collaborative Innovation Center for Brain Science, Fudan University, Shanghai 200433, China
| | - Anqi Jin
- Vision Research Laboratory, School of Life Sciences, The State Key Laboratory of Medical Neurobiology, Collaborative Innovation Center for Brain Science, Fudan University, Shanghai 200433, China
| | - Jinlang Xue
- Department of Prosthodontics, School & Hospital of Stomatology Tongji University, Shanghai Engineering Research Center of Tooth Restoration and Regeneration, Shanghai 200072, China
| | - Hongbo Yu
- Vision Research Laboratory, School of Life Sciences, The State Key Laboratory of Medical Neurobiology, Collaborative Innovation Center for Brain Science, Fudan University, Shanghai 200433, China.
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Gonzalez-Estanol K, Libardi M, Biasioli F, Stieger M. Oral processing behaviours of liquid, solid and composite foods are primarily driven by texture, mechanical and lubrication properties rather than by taste intensity. Food Funct 2022; 13:5011-5022. [PMID: 35438704 DOI: 10.1039/d2fo00300g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The aim of this study was to understand the influence of saltiness and sweetness intensity on oral processing behaviours of liquid, solid and composite foods. As salty foods, tomato sauce (liquid), penne pasta (solid) and their combination (composite food) were used at two levels of saltiness intensity (low/high). As sweet foods, strawberry sauce (liquid), milk gels (solid) and their combination (composite foods) were used at two levels of sweetness intensity (low/high). Saltiness, sweetness, hardness, chewiness, and liking were quantified using generalized labelled magnitude scales (gLMS). Oral processing behaviours were determined using video recordings (n = 39, mean age 25 ± 3 years) in a home-use-test (HUT) providing fixed bite sizes for all foods. As expected, taste intensity differed significantly between samples within the same food category. No significant effects of taste intensity on oral processing behaviours were found for sweet and salty foods. As expected, consistency strongly affected the consumption time per bite, number of chews per bite, number of chews per gram and eating rate. Solid foods were masticated for the longest time with the highest number of chews per bite, followed by composite foods as the liquid added to the solid foods enhanced lubrication. Liquid foods were masticated for the shortest time. We conclude that large differences in saltiness and sweetness intensity of liquid, solid and composite foods cause no differences in oral processing behaviours. We suggest that oral processing behaviours are primarily driven by texture, mechanical and lubrication properties of foods rather than by their taste intensity.
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Affiliation(s)
- Karina Gonzalez-Estanol
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy. .,Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Department of Agri-food and Environmental Sciences, Trento University, Trento, Italy
| | - Maddalena Libardi
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands
| | - Franco Biasioli
- Department of Food Quality and Nutrition, Edmund Mach Foundation, San Michele all'Adige, TN, Italy.
| | - Markus Stieger
- Food Quality and Design, Wageningen University, Wageningen, The Netherlands.,Division of Human Nutrition and Health, Wageningen University, Wageningen, The Netherlands
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Sato W, Ikegami A, Ishihara S, Nakauma M, Funami T, Yoshikawa S, Fushiki T. Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption. Nutrients 2021; 13:nu13124216. [PMID: 34959773 PMCID: PMC8708739 DOI: 10.3390/nu13124216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 11/21/2021] [Accepted: 11/22/2021] [Indexed: 11/16/2022] Open
Abstract
Sensing subjective hedonic or emotional experiences during eating using physiological activity is practically and theoretically important. A recent psychophysiological study has reported that facial electromyography (EMG) measured from the corrugator supercilii muscles was negatively associated with hedonic ratings, including liking, wanting, and valence, during the consumption of solid foods. However, the study protocol prevented participants from natural mastication (crushing of food between the teeth) during physiological data acquisition, which could hide associations between hedonic experiences and masticatory muscle activity during natural eating. We investigated this issue by assessing participants’ subjective ratings (liking, wanting, valence, and arousal) and recording physiological measures, including EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles while they consumed gel-type solid foods (water-based gellan gum jellies) of diverse flavors. Ratings of liking, wanting, and valence were negatively correlated with corrugator supercilii EMG and positively correlated with masseter and suprahyoid EMG. These findings imply that subjective hedonic experiences during food consumption can be sensed using EMG signals from the brow and masticatory muscles.
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Affiliation(s)
- Wataru Sato
- Psychological Process Team, Guardian Robot Project, RIKEN, Kyoto 619-0288, Japan
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Correspondence: ; Tel.: +81-774-95-1360
| | - Akira Ikegami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sayaka Ishihara
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Makoto Nakauma
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Takahiro Funami
- San-Ei Gen F. F. I., Inc., Osaka 561-8588, Japan; (A.I.); (S.I.); (M.N.); (T.F.)
| | - Sakiko Yoshikawa
- Field Science Education and Research Center, Kyoto University, Kyoto 606-78502, Japan;
- Faculty of the Arts, Kyoto University of the Arts, Kyoto 606-8271, Japan
| | - Tohru Fushiki
- Faculty of Agriculture, Ryukoku University, Otsu 520-2194, Japan;
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Liu DT, Besser G, Bayer K, Prem B, Mueller CA, Renner B. Bitter Taste Disrupts Spatial Discrimination of Piperine-Evoked Burning Sensations: A Pilot Study. BIOLOGY 2021; 10:biology10090886. [PMID: 34571763 PMCID: PMC8469466 DOI: 10.3390/biology10090886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 09/02/2021] [Accepted: 09/07/2021] [Indexed: 11/22/2022]
Abstract
Simple Summary The chemical senses smell, taste, and trigeminal sense enable us to interact with the environment and play an essential role in protecting us from hazardous events. It is theorized that capsaicin and piperine not only elicit burning, but also bitter sensations through bitter taste-responding gustatory receptor cells that possess special channels. Similar psychophysiological responses to capsaicin and piperine suggest that bitter taste might also disrupt the spatial discrimination to piperine-induced burning sensations. Results showed that bitter taste disrupted the spatial discrimination of piperine-evoked burning sensations, providing further evidence for a qualitative similarity between burning and bitter sensations and the usefulness of chemical irritants in spatial discrimination tasks. Abstract This study aimed to investigate the perceptual similarity between piperine-induced burning sensations and bitter taste using piperine-impregnated taste strips (PTS). This pilot study included 42 healthy participants. PTS of six ascending concentrations (1 mg, 5 mg, 10 mg, 15 mg, 20 mg, and 25 mg piperine/dL 96% ethanol) were presented at the anterior tongue, and participants rated perceived intensity and duration. Then, participants performed a spatial discrimination task in which they had to report which of the two strips presented to the anterior tongue contained an irritating stimulus when one strip was always a PTS while the other strip was impregnated with either a single taste quality (sweet or bitter) or a blank strip. Repeated measures one-way ANOVA revealed that burning sensations of higher concentrated PTS were perceived more intense and more prolonged compared to lower concentrated PTS. McNemar’s test showed that PTS were identified correctly significantly less often when presented with bitter strips compared to when presented with blank (p = 0.002) or sweet strips (p = 0.017). Our results showed that bitter taste disrupts the spatial discrimination of piperine-evoked burning sensations. PTS might serve as a basis for further studies on disease-specific patterns in chemosensory disorders.
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Affiliation(s)
- David T. Liu
- Department of Otorhinolaryngology, Head and Neck Surgery, Medical University of Vienna, 1090 Vienna, Austria; (D.T.L.); (G.B.); (K.B.); (B.P.)
| | - Gerold Besser
- Department of Otorhinolaryngology, Head and Neck Surgery, Medical University of Vienna, 1090 Vienna, Austria; (D.T.L.); (G.B.); (K.B.); (B.P.)
| | - Karina Bayer
- Department of Otorhinolaryngology, Head and Neck Surgery, Medical University of Vienna, 1090 Vienna, Austria; (D.T.L.); (G.B.); (K.B.); (B.P.)
| | - Bernhard Prem
- Department of Otorhinolaryngology, Head and Neck Surgery, Medical University of Vienna, 1090 Vienna, Austria; (D.T.L.); (G.B.); (K.B.); (B.P.)
| | - Christian A. Mueller
- Department of Otorhinolaryngology, Head and Neck Surgery, Medical University of Vienna, 1090 Vienna, Austria; (D.T.L.); (G.B.); (K.B.); (B.P.)
- Correspondence:
| | - Bertold Renner
- Institute of Experimental and Clinical Pharmacology and Toxicology, Friedrich-Alexander Universität Erlangen-Nürnberg, 91054 Erlangen, Germany;
- Institute of Clinical Pharmacology, Medical Faculty Carl Gustav Carus, Technische Universität Dresden, 01307 Dresden, Germany
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Cagna DR, Donovan TE, McKee JR, Eichmiller F, Metz JE, Albouy JP, Marzola R, Murphy KG, Troeltzsch M. Annual review of selected scientific literature: A report of the Committee on Scientific Investigation of the American Academy of Restorative Dentistry. J Prosthet Dent 2021; 126:276-359. [PMID: 34489050 DOI: 10.1016/j.prosdent.2021.06.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 06/22/2021] [Accepted: 06/22/2021] [Indexed: 11/26/2022]
Abstract
The Scientific Investigation Committee of the American Academy of Restorative Dentistry offers this review of the 2020 professional literature in restorative dentistry to inform busy dentists regarding noteworthy scientific and clinical progress over the past year. Each member of the committee brings discipline-specific expertise to this work to cover this broad topic. Specific subject areas addressed include prosthodontics; periodontics, alveolar bone, and peri-implant tissues; implant dentistry; dental materials and therapeutics; occlusion and temporomandibular disorders (TMDs); sleep-related breathing disorders; oral medicine and oral and maxillofacial surgery; and dental caries and cariology. The authors focused their efforts on reporting information likely to influence day-to-day dental treatment decisions with a keen eye on future trends in the profession. With the tremendous volume of dentistry and related literature being published today, this review cannot possibly be comprehensive. The purpose is to update interested readers and provide important resource material for those interested in pursuing greater detail. It remains our intent to assist colleagues in navigating the extensive volume of important information being published annually. It is our hope that readers find this work useful in successfully managing the dental patients they encounter.
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Affiliation(s)
- David R Cagna
- Professor, Associate Dean, Chair and Residency Director, Department of Prosthodontics, University of Tennessee Health Sciences Center College of Dentistry, Memphis, Tenn.
| | - Terence E Donovan
- Professor, Department of Comprehensive Oral Health, University of North Carolina School of Dentistry, Chapel Hill, NC
| | | | - Frederick Eichmiller
- Vice President and Science Officer, Delta Dental of Wisconsin, Stevens Point, Wis
| | | | - Jean-Pierre Albouy
- Assistant Professor of Prosthodontics, Department of Restorative Sciences, University of North Carolina School of Dentistry, Chapel Hill, NC
| | | | - Kevin G Murphy
- Associate Clinical Professor, Department of Periodontics, University of Maryland College of Dentistry, Baltimore, Md; Private practice, Baltimore, Md
| | - Matthias Troeltzsch
- Associate Professor, Department of Oral and Maxillofacial Surgery, Ludwig-Maximilians University of Munich, Munich, Germany; Private practice, Ansbach, Germany
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Bogdanov V, Reinhard J, McGlone F, Haehner A, Simons CT, Hummel T. Oral Somatosensory Sensitivity in Patients With Taste Disturbance. Laryngoscope 2021; 131:2572-2577. [PMID: 34435674 DOI: 10.1002/lary.29843] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 07/30/2021] [Accepted: 08/10/2021] [Indexed: 11/06/2022]
Abstract
OBJECTIVE The significance of the human sense of taste is typically underestimated until it is altered or even lost. Hypogeusia, a diminished capacity to taste, has an adverse influence on a patient's quality of life. Similar to interactions between the oral senses and between olfaction and intranasal trigeminal sensitivity, taste disturbance may also affect the mechanosensitivity of the tongue. In this study, we investigated the lingual tactile sensitivity of patients with subjective taste disturbance and people with normogeusia. STUDY DESIGN Prospective case-control study. METHODS Forty-six patients with subjective taste disturbance (mean age 60 years) and 43 participants with normogeusia (mean age 55 years) were enrolled and underwent a stereognostic test of edge and point sensitivity based on 3D-printed letters sized from 2 to 8 mm. Gustatory function and salivary production were also tested. RESULTS Patients with dysgeusia needed significantly bigger letters to recognize them compared with controls (P = .01). Apart from this, patients with dysgeusia had no significant association between gustatory function and salivary production. Duration of dysgeusia and age were not associated with the presently obtained measures of gustatory or oral mechanosensory function. CONCLUSIONS The results of this study indicate that taste dysfunction has a negative impact on oral mechanosensitivity and hence possibly on oral texture perception. LEVEL OF EVIDENCE 3 Laryngoscope, 131:2572-2577, 2021.
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Affiliation(s)
- Vasyl Bogdanov
- Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany.,Department of Otorhinolaryngology, Head and Neck Surgery, Carl-Thiem-Klinikum Cottbus gGmbH, Cottbus, Germany
| | - Jule Reinhard
- Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | - Francis McGlone
- Faculty of Health, School of Psychology, Liverpool John Moores University, Liverpool, United Kingdom
| | - Antje Haehner
- Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | - Chris T Simons
- CFAES Department of Food Science & Technology, Columbus, Ohio, U.S.A
| | - Thomas Hummel
- Smell & Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
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Abstract
Abstract
Introduction
Taste perception is affected by trigeminal stimuli, i.e., capsaicin. This has been studied at suprathreshold concentrations. However, little is known about taste perception at threshold level in the presence of low concentration of capsaicin. The aim of the study was to explore whether taste sensitivity for sweet, sour, salt, bitter, and umami is modulated by the presence of capsaicin in the peri-threshold range.
Methods
Fifty-seven adults (age range 19–85 years; 32 women) with functional gustation participated in the study. Based on their perception of phenylthiocarbamide (PTC), the group was stratified into non-tasters (n = 20) and tasters (n = 37). Threshold for sweet (sucrose), sour (citric acid), salty (sodium chloride), bitter (quinine-hydrochloride), and umami (sodium-glutamate) tastes was estimated using a single-staircase paradigm (3-alternative forced choice; volume per trial 0.1 ml) with or without 0.9-µM capsaicin added. This capsaicin concentration had been determined in pilot studies to be in the range of oral perception thresholds.
Results
The addition of capsaicin produced lower taste thresholds for sweet, sour, salty, and bitter but not for umami. In contrast, neither PTC taster status nor sex affected these results.
Conclusion
The current results indicate that a low concentration of capsaicin increases gustatory sensitivity.
Implications
The current findings provide evidence supporting different effects of capsaicin on taste perception at threshold level. It has implications for boosting taste sensitivity or flavor enjoyment with low concentration of capsaicin.
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Braud A, Lourtioux F, Picouet P, Maitre I. Food-related oral discomfort: A cross-sectional survey assessing the sensory dimension of oral discomfort in French independently living adults. J Oral Rehabil 2021; 48:916-926. [PMID: 33914929 DOI: 10.1111/joor.13177] [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: 12/01/2020] [Revised: 03/03/2021] [Accepted: 04/04/2021] [Indexed: 11/30/2022]
Abstract
BACKGROUND Discomfort encountered during oral processing may cause food avoidance and increase the risk of malnutrition in older adults. The aim of the present survey was to explore the relationships between oral health and the oral discomfort experienced while eating in senior people. MATERIALS AND METHODS In a cross-sectional study, oral discomfort was assessed in a sample of 119 independently living participants aged between 35 and 81 years. Statistical analyses were used to identify categorical variables associated with food-related oral discomfort, including age, oral health-related quality of life (OHQoL), saliva secretion, occluding support, oral diseases and denture use. RESULTS Food-related oral discomfort concerned 28.5% of the participants. Within the sample study, the risk of experiencing food-related oral discomfort was increased for participants perceiving average (OR = 7.968, CI 95% = 2.603-24.381, p = .000) or poor OHQoL (OR = 17.109, CI 95% = 4.398-66.552, p = .000) and presenting strictly fewer than 7 occlusal functional units (OFUs) (OR = 3.396, CI 95% = 1.206-9.561, p = .020). Textured foods including fibrous (66.6%), heterogenous (60.6%) and grainy foods (42.4%) were mostly cited as food-related oral discomfort trigger factors. Within the 66-80 years group, participants having 0-6 OFUs were four times more likely to experience oral discomfort related to fibrous foods than participants having more than 7 OFUs (OR = 4.812, CI 95% = 1.192-19.415, p = .024). Within this group, participants having their teeth replaced by denture were also four times more likely to develop oral discomfort related to foods with heterogeneous textures (OR = 4.714, CI 95% = 1.030-21.562, p = .045) and grainy foods (OR = 7.285, CI 95% = 1.308-40.568, p = .023) than non-denture wearers. CONCLUSION Poor oral health conditions may generate oral discomfort with foods in the elderly especially with fibrous, heterogenous and grainy textures, and thus affect mealtime experience.
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Affiliation(s)
- Adeline Braud
- Laboratoire de Neurobiologie Oro-faciale, Université de Paris, Paris, France.,Service d'Odontologie, Hôpital Rothschild, APHP, Sorbonne Université, Paris, France
| | - Flore Lourtioux
- USC 1422, GRAPPE, Ecole Supérieure d'Agricultures (ESA)- INRAE, Angers, France
| | - Pierre Picouet
- USC 1422, GRAPPE, Ecole Supérieure d'Agricultures (ESA)- INRAE, Angers, France
| | - Isabelle Maitre
- USC 1422, GRAPPE, Ecole Supérieure d'Agricultures (ESA)- INRAE, Angers, France
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Han P, Seo H, Klockow M, Yan X, Hähner A, Hummel T. Oral irritation in patients with chemosensory dysfunction. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Pengfei Han
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
- Faculty of Psychology Southwest University Chongqing China
| | - Han‐Seok Seo
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Marie Klockow
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Xiaoguang Yan
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Antje Hähner
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology Technische Universität Dresden Dresden Germany
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Beekman TL, Huck L, Claure B, Seo HS. Consumer acceptability and monetary value perception of iced coffee beverages vary with drinking conditions using different types of straws or lids. Food Res Int 2021; 140:109849. [PMID: 33648167 DOI: 10.1016/j.foodres.2020.109849] [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] [Received: 04/22/2020] [Revised: 08/18/2020] [Accepted: 10/25/2020] [Indexed: 10/23/2022]
Abstract
A recent trend of environmental sustainability has induced many coffee providers to offer alternatives to plastic straws. There has been little research regarding consumer perception of these alternative drinking conditions. This study aimed to determine differences in consumer perception of iced coffee beverages (without ice cubes) between plastic straw and alternative drinking conditions. Brewed samples of medium roast ground coffee beans blend were cooled down and served at 5 °C in the five drinking conditions using different straw materials (plastic, paper, or stainless steel), sippy cup lid, or no lid. Seventy-five consumers rated attribute intensities and acceptances of iced coffee beverages in all five drinking conditions. The results showed that both the mean hedonic ratings of flavor, mouthfeel, or overall impression and the mean amount consumers were willing to pay (US$) for iced coffee beverages were greater in the sippy-cup lid condition than in the paper straw condition. After analyzing consumer comments of the drinking conditions, it was also found that the sippy-cup lid condition induced a more pleasant drinking experience than the paper straw condition. Notably, no significant differences between the plastic and alternative drinking conditions were observed in attribute intensity, acceptance, and monetary value perception of iced coffee beverages. In conclusion, this study shows that consumer experience and acceptability of iced coffee beverages can vary with drinking conditions. Therefore, the coffee industry and sensory professionals should consider not only sensory aspects of coffee, but also drinking conditions to improve consumer experience with coffee beverages.
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Affiliation(s)
- Thadeus L Beekman
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Lydia Huck
- Department of Biological and Agricultural Engineering, University of Arkansas, 4183 Bell Engineering Center, Fayetteville, AR 72701, USA
| | - Benjamin Claure
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA
| | - Han-Seok Seo
- Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704, USA.
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Piochi M, Dinnella C, Spinelli S, Monteleone E, Torri L. Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104112] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Ecarma MJY, Nolden AA. A review of the flavor profile of metal salts: understanding the complexity of metallic sensation. Chem Senses 2021; 46:6366361. [PMID: 34498058 DOI: 10.1093/chemse/bjab043] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The oral sensation of metallic is a complex experience. Much of our current understanding of metallic sensation is from the investigation of metal salts, which elicit diverse sensations, including taste, smell, and chemesthetic sensations, and therefore meet the definition of a flavor rather than a taste. Due to the involvement of multiple chemosensory systems, it can be challenging to define and characterize metallic sensation. Here, we provide a comprehensive review of the psychophysical studies quantifying and characterizing metallic sensation, focusing on metal salts. We examine the factors that impact perception, including anion complex, concentration, nasal occlusion, and pH. In addition, we summarize the receptors thought to be involved in the perception of metallic sensation (i.e., TRPV1, T1R3, TRPA1, and T2R7) either as a result of in vitro assays or from studies in knock-out mice. By enhancing our scientific understanding of metallic sensation and its transduction pathways, it has the potential to improve food and pharmaceuticals, help identify suppression or masking strategies, and improve the ability to characterize individual differences in metallic sensation. It also has the potential to translate to clinical populations by addressing the disparities in knowledge and treatment options for individuals suffering from metallic taste disorder (i.e., phantom taste or "metal mouth"). Future psychophysical studies investigating the sensory perception of metal salts should include a range of compounds and diverse food matrices, coupled with modern sensory methods, which will help to provide a more comprehensive understanding of metallic sensation.
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Affiliation(s)
- Michelle J Y Ecarma
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
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Abstract
This paper reviews the contribution of tocopherols and tocotrienols (tocols) to food quality as well as their bioactivity and health-promoting properties, which have attracted researchers and food technologists. Tocols are lipophilic phenolic antioxidants encompassing tocopherols that are characterized by a saturated side chain and tocotrienols with an unsaturated isoprenoid side chain. Tocols are natural constituents of several foods like dairy, vegetable oils, nuts, and grains. Their presence in foods, namely, as food additives, helps prevent lipid oxidation, which negatively affects the sensorial quality of foods, and even the nutritional value and safety. Supplementation of animals’ diets with tocopherols has proven its effectiveness in preserving fresh color and flavor of the meat. Although alfa-tocopherol displays much higher vitamin E activity than other tocols, health outcomes have been reported for tocotrienols, thus calling for more studies.
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