Bitter Taste Intensity Research Articles

Physico-chemical and sensory characteristics of red oncom, a traditional fermented food from Indonesia, based on the variability of ingredients and processing steps

Red oncom, a traditional fermented food from Indonesia, was produced differently using various ingredients and unstandardized production processes. The study aimed to evaluate the influence of raw materials and production processes on the physicochemical and sensory characterization of red oncom collected from nine different producers in three different regions. The study showed that there are three different categories of red oncom varied depending on the ingredients such as peanut press cake, okara, and tapioca waste. In addition to processes, the variability in inoculum preparation, ingredient preparations, and incubation period were identified. Okara flour generated a higher moisture content, soft and compact texture. Sensory profiling revealed that oncom made of okara flour had a higher intensity of musty aroma, beany aroma, orange color, red color, and sour aftertaste attributes. The soft and compact texture and fully covered mycelium of Neurospora fungi that gave an even surface orange color in red oncom made from okara was preferred by the panelists. The use of peanut press cake resulted in red oncom with higher fat content, a hard texture, and a higher intensity of nutty aroma and bitter taste attributes. The hard texture and a higher intensity of bitter taste caused red oncom made from peanut cake to be less preferred by panelists. In conclusion, the characteristic and chemical composition of red oncom varied depending on the ingredients, processes, and region.

Factors Influencing Elderly Consumers' Preferences for Edible Gels: Insights from Slovakia.

As dietary needs shift with the growing and aging population, there is a demand for food products that meet nutritional, safety, and tribological requirements while being cost-effective. Seniors must be given significant consideration in new product development. This study examines consumer preferences for arabinogalactan (AG) and beta-glucan (BG) hydrogels with vanilla and coffee-biscuit flavors, using consumer tests (N = 80) and an online survey (N = 852). It focuses on the gels' physical properties, such as texture and viscosity, and their impact on sensory perception. The use of two different gel-forming polysaccharides, each with a unique sensory profile, was observed to affect the sensory properties of the resulting gels and subsequently influence product acceptance. This study analyzed preferences across three age groups: young (18-39 years), middle-aged (40-59 years), and older adults (60+ years). The results showed that seniors preferred AG-based gels. Significant attributes such as the intensity of flavor and bitter taste influenced the overall liking of the gels. Texture also notably impacted preferences. The survey findings revealed statistically significant (p < 0.05) differences in preferences between older adults and younger age groups. Tailoring product development and marketing strategies based on age and sensory preferences could enhance consumer acceptance of edible gels.

Analysis of bitter compounds in traditional preparations of Gentiana purpurea L

Roots of Gentiana purpurea are known to have an intense bitter taste due to its high content of secoiridoids. In folk medicine roots have commonly been prepared as water decoctions, soaked in ethanol, or boiled with milk, wine, or beer. The aim of this study was to explore how various historical preparation methods influence yields of major bitter compounds in G. purpurea. HPLC-DAD analysis revealed that maceration with 40% and 70% ethanol, boiling with acetic acid (3% and 6%), vinegar and raw milk gave the highest extraction yields of gentiopicrin. Erythrocentaurin was detected when the roots were added to cold water before boiling, possibly because of enzymatic degradation. In contrast, erythrocentaurin was not detected in preparations where roots were added to boiling water, or when they were extracted with acetic acid or alcohol. The results stress the significance of traditional preparation methods to optimize yield of bioactive compounds.

Study on the effect of different bitter masking inhibitors on the bitter masking of Zanthoxylum bungeanum Maxim

Zanthoxylum Bungeanum Maxim. is widely used in the food seasoning industry because of its remarkable numbing taste and fragrance. But Z. bungeanum also tastes bitter, affecting its flavor quality. It is urgent to study the method of masking the bitter taste of Z. bungeanum. With Z. bungeanum oleoresin (ZBO) as the research object, the masking effect of different bitter masking agents on the bitter taste intensity of Z. bungeanum using sensory evaluation was investigated. Moreover, the masking rule of the bitter masking agents was studied in this paper. The results showed that acesulfame-k, aspartame, sucrose, NaCl, sodium glutamate, AMP, glycine, and sucralose had a good effect on the bitter masking of ZBO. Furthermore, acesulfame-k had the lowest addition and the satisfying masking effect. The results of this study could provide an experimental basis for the broad application of Z. bungeanum in the food industry, such as the development of new flavors.

Influence of different milk-clotting enzymes on the quality and shelf life of semihard cheeses

The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme), at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. In cheeses at the age of 7, 60, and 150 days, pH, the degree of proteolysis, the content of peptides with a mass of 1–5 kDa, and the compressive stress at fracture were determined. Cheeses produced with a dose of MCE of 5,000–6,000 IMCU/100 kg of milk had a substantially (p&lt;0.05) lower pH compared to cheeses made with doses of MCEs of 1,500–3,000 IMCU/100 kg of milk. At the same time points, there were no significant differences (p&gt;0.05) in the degree of proteolysis between cheeses made using diverse types of MCEs at the same dose. The exceptions were cheeses produced with Chy-max Supreme, which had a substantially (p&lt;0.05) lower level of proteolysis. Sensory assessment of the bitter taste intensity in cheeses is proportional to the content of peptides with a molecular weight of 1–5 kDa. With an increase in the MCE dose, the content of peptides with a molecular weight of 1 to 5 kDa increases in cheese. Chy-max Supreme forms the least number of bitter peptides in cheeses (p&lt;0.05). There are no significant differences (p&lt;0.05) in the magnitude of the compressive stress at fracture between the cheese variants produced with the same MCE doses of diverse types at the same time points.

Characterization of key bitter compounds in Idesia polycarpa var. vestita Diels fruit by sensory-guided fractionation

Idesia polycarpa var. vestita Diels (I. vestita) has become a promising oil crop due to its easily digestible and highly nutritious fruit oil. However, the intense bitter taste of its fruit greatly limits its development and promotion in the food industry. Herein, five key bitter compounds from I. vestita fruit were isolated by sensory-guided fractionation and characterized using ultra-high performance liquid chromatography-quadrupole time of flight-mass spectrometer and nuclear magnetic resonance. The bitter taste of the identified compounds was subsequently validated by threshold tests and computational molecular docking. The bitterness threshold in water of idesin was the lowest (12.051 mg/L), and all bitter substances spontaneously bound to the bitter receptors hTAS2R16 and hTAS2R14, with a stronger affinity for the latter (approximately −6.5 – −9.0 kcal/mol). This is the first systematic study of bitter compounds in I. vestita fruit, providing a scientific basis for revealing the mechanism of bitterness formation and bitterness control.

Can flavour and texture defects of plant-based burger patties be mitigated by combining them with a bun and tomato sauce?

Common challenges for plant-based meat replacers are undesired (inherent) off-flavours (flavour defects) such as beany flavour or bitter taste, which are often associated with the use of plant proteins in meat replacers. Furthermore, plant-based meat replacers are often perceived as dry and lack juiciness and tenderness (texture defects). However, many foods are not consumed in isolation and sensory properties, and their acceptance, can be altered by the addition of other food components or condiments.The study aimed to compare the sensory properties and acceptance of commercially available plant-based burger patties eaten alone and in combination with other foods and/or condiments. Liking and sensory properties of a beef and two plant-based (soy and hemp) patties consumed alone, with a bun, with tomato sauce, and with a bun and tomato sauce were determined using a hedonic scale and Rate-All-That-Apply (RATA) methodology, respectively.For both plant-based patties (hemp, soy) bitter taste, beany and nutty flavour intensity remained but decreased with addition of a bun and/or sauce, but positive liking drivers such as meaty and fat flavour were also reduced. This suggests that these off-flavours can only be partly mitigated by the addition of a bun and/or sauce, but clearly cannot be masked completely. Hemp patties were perceived to have a high amount of chunks, which was a driver of disliking. This texture defect decreased with the addition of a bun and a bun with sauce. Off-flavours and texture defects of the hemp- and soy-based patties were too intense to be fully masked and could only be mitigated to a limited extent by the addition of a bun and/or tomato sauce. Notably, these reductions in off-flavour and texture defects were not sufficient to impact liking. The results highlight the importance of understanding product performance in realistic consumption scenarios. Addition of further ingredients and condiments, as is typical in a burger context, may be advantageous, but further research is required to test such a hypothesis.

Sex Differences in the Bitterness Perception of an Aromatic Myrtle Bitter Liqueur and Bitter Compounds.

We evaluated sex differences in the perception of bitter compounds and an aromatic bitter herbal liqueur (Mirtamaro) obtained by the infusion of myrtle leaves/berries together with a mixture of Mediterranean herbs/plants as flavoring/bittering ingredients. In a healthy population (n = 231 participants), using bivariate correlations and multivariate linear regression analyses, significant sex differences emerged in quinine bitterness perception, with women showing a higher bitter taste intensity rating than men. Among all participants, 40 subjects (subpopulation) were randomly selected for the evaluation of sex differences in Mirtamaro gustatory and olfactory perception using a hedonic Likert-type scale. Women showed higher ratings in Mirtamaro aroma (odor intensity) and bitterness (taste intensity) perception than men, with a superior capacity to perceive/describe its sensory attributes. 1,8-Cineole and methyl chavicol were the main contributors to the bitter liqueur aroma. A significant correlation (r = 0.564, p < 0.01) between Mirtamaro odor pleasantness/taste pleasantness was observed in women, indicating a positive contribution of aromatic herbs to bitter taste acceptability. Moreover, a higher bitter intensity rating of 6-n-propylthiouracil was evidenced in women than men. Our results highlighted sex differences in bitter taste acuity and the role of aromatic herbs/plants in modulating bitter taste acceptance, which is useful information in the field of precision nutrition and medicine.

The Bitter Touch: Acquired Tactile-Gustatory Synesthesia

AbstractIntroductionGustatory sensation in response to tactile stimulation has been reported to occur in only 0.6% of synesthetes and has rarely been formally described.MethodsCase Study: A 29-year-old female with schizoaffective disorder – depressed subtype, two months prior to presentation, began noticing that when she touched objects, she would experience an abnormal taste in her mouth. When she would touch specific items with her fingertips, for instance wood, bedsheets, tables, cups, plates, silverware, metal, trash cans, and toothpaste would induce a bitter taste. Touching wood caused the most intense bitter taste. Touching glass did not precipitate a taste.ResultsMental Status Examination: Disheveled and guarded with minimal eye contact. Anxious and agitated. She believes people are stalking her and that cell phones, radios, and computers emit radiation which makes her head burn as if it is on fire. She perceived that inanimate objects, such as furniture, were staring at her. Other: CT scan of brain with and without contrast: normal.DiscussionThis could be due to neural overactivation between brain regions due to a neighborhood effect, with cross-firing of connecting fibers. The cortical taste area of the brain lies within the Brodmann area 43 of the parietal lobe which includes the pre- as well as post-central gyri extending into the parietal operculum. Brodmann areas 3, 1, and 2 in the postcentral gyrus is where the primary sensation for touch is mediated. The stimulation in adjacent and overlapping anatomical structures may be explained by ephaptic transmission with firing of one causing discharge of the second, yclept the adjacency principle.This co-localization hypothesis is further supported by the occurrence of pathological state of seizures which manifest both tactile and gustatory sensation. Such a hypothesis would be supported by Anderson’s 1886 observation discussing a peculiar sensation in the right arm and hand elicited concurrently with a bitter sensation in the mouth. Through an overflow phenomenon, touch may induce a diffuse serotonergic discharge to more remote regions of the brain that may mediate their functions through serotonin, such as taste. Possibly, other pathology may be invoked to explain this synesthesia. A deprived sensory system may be hyper-receptive to stray or overflow of sensations which are then interpreted within the sensorily deprived sensory system, as in Charles Bonnet syndrome. In the chemosensory sphere, sensory deprivation is associated with chemosensory hallucinations. If the patient manifests gustatory deficit, it may have predisposed her to sensitivity to such stray or overflowing sensory stimulus from touch manifesting as gustation. In those who present with synesthesia, investigation of pathology in the sensory system of the receiving concurrent sensation is warranted.FundingNo Funding

A comprehensive review of the metabolism of citrus flavonoids and their binding to bitter taste receptors.

Citrus is an important source of flavonoids in our daily diet. Citrus flavonoids have antioxidant, anticancer, anti-inflammatory, and cardiovascular disease prevention functions. Studies have shown that some pharmaceutical values of flavonoids may be related to their binding to bitter taste receptors, thus activating downstream signal transduction pathways; however, the underlying mechanism has not been systematically elucidated. In this paper, the biosynthesis pathway and the absorption and metabolism of citrus flavonoids were briefly reviewed, and the relationship between flavonoid structure and bitter taste intensity was investigated. In addition, the pharmacological effects of bitter flavonoids and the activation of bitter taste receptors in combating various diseases were discussed. This review provides an important basis for the targeted design of citrus flavonoid structures to make them more biologically active and more attractive as powerful drugs for the effective treatment of chronic diseases such as obesity, asthma, and neurological diseases.

Optimal Enzymatic Hydrolysis of Sweet Lupine Protein towards Food Ingredients

Although its high protein content, bioactive compounds, and dietary fibers have many health benefits, lupine (Lupinus sp.) was undervalued as a resourceful plant. In the last years, however, the number of studies on the use of lupine as a potential food ingredient has increased. In this study, obtaining a sweet lupine protein concentrate (SLPC) hydrolysate with a high degree of hydrolysis (DH) and a simultaneous low intensity of bitterness was pursued. The experimental design was carried out, according to Taguchi methodology, using three experimental parameters: enzyme concentration (0.5–1.5%), temperature (50–60 °C), and time (1–4 h), with three levels each. The optimal conditions for the enzymatic hydrolysis process of SLPC with Alcalase 2.4 L were enzyme concentration 1.5%, temperature 50 °C, and time 4 h, for which the best DH, 41.96%, was achieved. The SLPC hydrolysate as a food ingredient was characterized in terms of DH, bitter taste intensity, amino acid profile, and techno-functional properties. The results showed an increase of water binding capacity to 1.45 g/g, emulsification activity of 50.91%, and 92% stability of the emulsion, while the evaluated intensity of bitterness was 4.6 on a 7- point scale. Based on its technological, functional, sensory, and chemical characteristics, this study recommends the use of SLPC hydrolysate as a food ingredient in various food matrices.

Preference Drivers for Blackberry Nectar (Rubus spp., Rosaceae) with Different Sweeteners.

This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. The ideal scale was used to determine the ideal sweetness of the sucrose and the magnitude estimation method for the equivalent sweetness of the sweeteners. The sensory profile was determined by time-intensity analyses with trained panelists. This study determined the dynamic sensory profile and consumer acceptance of blackberry nectar with different sweeteners. First, to determine the concentration of sucrose to promote optimal sweetness in blackberry nectar, a study was carried out by consumers, who used an unstructured 9 cm "Ideal Scale", ranging from the extreme left as "extremely less sweet than ideal" to the extreme right as "extremely sweet than ideal", with the center of the scale being the ideal sweetness point. Then, the magnitude estimation method was applied to determine the concentration of each sweetener studied in order to obtain the same sensation of ideal sweetness in the blackberry nectar. The sensory profile of blackberry nectar in the same equi-sweetness was determined by time-intensity analysis with trained assessors and CATA (Check-All-that-Apply) with consumers. According to our results and the opinion of the involved consumers, the optimal sucrose concentration in blackberry nectar was 9.3%, and the sweetener concentrations equivalent to sucrose were 0.015% of sucralose, 0.052% of aspartame and 0.09% of stevia with different rebaudioside A concentrations. Time intensity and overall liking data were statistically analyzed by partial least squares regression (PLSR), thus generating the temporal preference drivers for blackberry nectar. The results showed that the sucralose and tasteva sweeteners have a temporal profile closer to sucrose, being characterized by a lower intensity and duration of sweet and bitter taste, with a positive impact on consumer acceptance. Concomitant results were found by the CATA analysis, indicating that the attributes of blackberry aroma, blackberry flavor, sweet taste, and brightness also have a positive impact and stand out in the samples with sucrose, sucralose, and tasteva. The samples sweetened with stevia were characterized by a greater intensity of bitter taste and the presence of a sweet and bitter aftertaste, with a negative impact on acceptance. The different rebaudioside A concentrations in stevia (78%, 92%, and 97%) did not interfere with consumer acceptance.

Medicinal Use of Andrographis paniculata (Kalmegh) to Cure Fever in Meerut District, Uttar Pradesh, India

This paper highlights the medicinal use of Andrographis paniculata to cure fever. In Indian folk tradition, medicinal uses of A. paniculatahave a long-standing reputation as a treatment for fever and were used to treat various disorders. It is also traditionally used to treatother kinds of diseases, common cold, cough, fever due to several infective causes. Plant species belong to the family Acanthaceae andare applied health tonic, as an antioxidant. It was applied as a decoction, infusion and tincture for the treatment in several ailments.Within India, such folk tradition is widespread throughout all parts of nation. The reference regarding the medicinal use of A. paniculatais given in Vedas and texts. Its vernacular name is given in Vedas as ‘Kalmegh’, which means dark clouds. The plant has an intense bittertaste so ‘Kalmegh’ is also known as King of bitter.

Valorization of Common (Fagopyrum esculentum Moench.) and Tartary (Fagopyrum tataricum Gaertn.) Buckwheat in Gluten-Free Polenta Samples: Chemical-Physical and Sensory Characterization.

In recent years, increasing attention has been addressed to buckwheat, an interesting minor crop with an excellent nutritional profile that contributes to the sustainability and biodiversity of the agri-food system. However, the high content of rutin and quercitin present in this pseudocereal can elicit undesirable sensory properties, such as bitterness and astringency, that can limit its exploitation in food formulations. The aim of the present study was to characterize six gluten-free porridge-type formulations (called polenta) prepared using corn and buckwheat flour. Specifically, polenta samples were prepared adding common (CB) or Tartary buckwheat (TB) flour at 20% (CB20; TB20), 30% (CB30; TB30), and 40% (CB40; TB40) to corn flour. Product characterization included sensory and instrumental analyses (electronic tongue, colorimeter, and Texture Analyzer). Products containing Tartary buckwheat were darker, firmer, and characterized by a higher intensity of bitter taste and astringency than those prepared with common buckwheat. In this context, the impact of buckwheat species seems to be more important at 30% and 40% levels, suggesting that lower additions may mask the differences between the species. The gathered information could support the food industry in re-formulating products with buckwheat. Finally, findings about the relationship between instrumental and sensory data might be exploited by the food industry to decide/choose what indices to use to characterize new formulations and/or new products.

New strategies for identifying and masking the bitter taste in traditional herbal medicines: The example of Huanglian Jiedu Decoction.

Suppressing the bitter taste of traditional Chinese medicine (TCM) largely has been a major clinical challenge due to complex and diverse metabolites and high dispersion of bitter metabolites in liquid preparations. In this work, we developed a novel strategy for recognizing bitter substances, hiding their bitter taste, and elucidated the mechanism of flavor masking in TCM. Huanglian Jie-Du Decoction (HLJDD) with an intense bitter taste was studied as a typical case. UHPLC-MS/MS was used to analyze the chemical components in HLJDD, whereas the bitter substances were identified by pharmacophores. Additionally, the screening results of the pharmacophores were further validated by using experimental assays. The mask formula of HLJDD was effectively screened under the condition of clear bitter substances. Subsequently, computational chemistry, molecular docking, and infrared characterization (IR) techniques were then used to explicate the mechanism of flavor masking. Consequently, neotame, γ-CD, and mPEG2000-PLLA2000 significantly reduced the bitterness of HLJDD. Specifically, mPEG2000-PLLA2000 increased the colloid proportion in the decoction system and minimized the distribution of bitter components in the real solution. Sweetener neotame suppressed the perception of bitter taste and inhibited bitter taste receptor activation to eventually reduce the bitter taste. The γ-CD included in the decoction bound the hydrophobic groups of the bitter metabolites in real solution and “packed” all or part of the bitter metabolites into the “cavity”. We established a novel approach for screening bitter substances in TCM by integrating virtual screening and experimental assays. Based on this strategy, the bitter taste masking of TCM was performed from three different aspects, namely, changing the drug phase state, component distribution, and interfering with bitter taste signal transduction. Collectively, the methods achieved a significant effect on bitter taste suppression and taste masking. Our findings will provide a novel strategy for masking the taste of TCM liquid preparation/decoction, which will in return help in improving the clinical efficacy of TCM.

Romanian wild cherry genotypes (Prunus avium var. sylvestris Ser.) suitable for processing

This paper presents the important features of indigenous wild cherry genotypes suitable for processing. The research took place between 2017–2020, having ten Romanian wild cherry genotypes as study material. The harvesting maturity was recorded in the first decade of June for the early cultivar (G10) and decades two and three of June for the other studied genotypes, all of them with a middle season maturation. The number of days between the end of the flowering and the maturation was between 54 days (G10) and 66 days (G9). The average weight of the fruit and the equatorial diameter varied between 2.1 g and 13.80 mm for G4, respectively, and 5.5 g and 21.35 mm for G10. The proportion (%) between the pulp and waste (stone and peduncle) was measured as 81.95% pulp (G4) and 93.64% pulp (G10). The values of the soluble dry substance content were between 13.1–24.0 °Brix, the titratable acidity was between 0.48–1.16 mg malic acid/100 mL juice and the total content of the polyphenols was between 229.00–720.00 mg GAE/100 mL fresh juice. In terms of the bitter taste intensity, G10 has a weak intensity, G3, G7, G8 and G9 have an average intensity and G1, G3, G4, G5 and G6 have a high intensity.

Cyanide content, nutritional quality, and sensory acceptance of raw and cooked lima bean grain varieties

The Phaseolus lunatus L. (lima bean) is a species of the Fabaceae family widely cultivated in the Northeast region of Brazil and is an important source of nutrients for the population. The lima bean has high genetic variability, which results in many cultivated varieties. However, there is little information about the cyanide levels, nutritional quality and sensory acceptance of these varieties, as well as about the changes caused by the cooking process, especially with regard to free cyanide contents. Therefore, the objective of this work was to evaluate the cyanide contents, nutritional quality and sensory attributes of lima bean varieties. Potential and free cyanide levels, quality attributes and a Qualitative Descriptive Analysis (QDA) were evaluated in raw and cooked grains. The study was carried out in a completely randomized design, with five lima bean varieties (Orelha de Vó, Branca, Roxinha, Rosinha, and Cearense), in 4 replications. Relatively to the raw ones, cooked grains presented larger size and smaller contents of ash, proteins, carbohydrates, potential cyanide and free cyanide, in the studied varieties. The Orelha de Vó lima bean showed higher mass of raw and higher firmness of cooked grains, which was judged to have the bitterest flavor among the others but showed safe levels of free cyanide after cooking. When cooked, Branca lima bean had a greater intention of purchase and global acceptance, due to its greater intensity of characteristic aroma and lower residual bitter taste.

Orodispersible Films with Rupatadine Fumarate Enclosed in Ethylcellulose Microparticles as Drug Delivery Platform with Taste-Masking Effect.

Orally disintegrating (orodispersible) films provide a versatile tool for drug administration, especially in the pediatric and geriatric population, since they reduce the risk of choking and do not necessitate drinking water during application. By considering their direct contact with the taste buds, palatability is an influential aspect related to patient compliance. The microparticles based on taste-masking polymers containing drugs enclosed inside effectively mask the unpleasant taste of medicines. Ethylcellulose is a hydrophobic polymer widely used as a taste-masking material. Rupatadine fumarate, a second-generation antihistamine drug, is characterised by an intense bitter taste; therefore, it is crucial to achieve a tolerable taste whilst developing orodispersible formulations with its content. The objective of this study was to develop orally disintegrating films with rupatadine fumarate in the form of ethylcellulose-based microparticles obtained from aqueous dispersions of ethylcellulose—Surelease® or Aquacoat® ECD. It was a technological challenge to achieve homogenous drug content per dosage unit and sufficient mechanical properties for film operating due to the necessity to suspend the microparticles in the casting solution. Although the process of obtaining films consisted of several steps (mixing, pouring, drying), the particles were homogeneously dispersed, and each film of the desired size contained the proper dose of the drug. The taste-masking effect was also maintained. This parameter was confirmed by three independent methods: in vivo by healthy volunteers, an electronic tongue and a dissolution test. The applied taste-evaluation techniques showed that the films containing Aquacoat® ECD microparticles have the highest degree of bitter taste reduction, which confirms the results obtained in our previous studies.

Descriptive sensory analysis and acceptance of leaves of smooth and curly kale

ABSTRACT Curly and smooth kale hybrids grown in both field (conventional) and hydroponic systems were sensory-analyzed using the descriptive and affective sensory technique. The treatments comprised hydroponic-cultivated Darkibor (A), Darkibor cultivated in field (B), HS2O (C), Arielli (D) and Kobe (E), these last three cultivated under conventional system (field-cultivated). The panelists indicated the significant attributes that described the differences in kale sensory profiles. Darkibor (A) and Arielli (D) kale leaves had the lightest green color. Regarding their format, the kales were classified into smooth and curly. Both the Darkibor grown in field (B) and Arielli (D) had the most intense bitter taste. Darkibor (A) showed the highest intensity for sweet taste, followed by Arielli (D). The field-cultivated Darkibor (B) ranked the highest crispness and mouthfeel (sensation produced by a particular food in the mouth). The color and texture of the kale leaves affected purchase intention by the consumer, and the color showed a difference among the kales, with Darkibor kale (A) receiving the lowest score. Darkibor (A) obtained lower buying-likelihood scores, reinforcing that color affects consumers’ purchase intention.

Bitter Flavored, Soft Composites for Wearables Designed to Reduce Risks of Choking in Infants.

Wireless, skin-integrated devices for continuous, clinical-quality monitoring of vital signs have the potential to greatly improve the care of patients in neonatal and pediatric intensive-care units. These same technologies can also be used in the home, across a broad spectrum of ages, from beginning to end of life. Although miniaturized forms of such devices minimize patient burden and improve compliance, they represent life-threatening choking hazards for infants. A materials strategy is presented here to address this concern. Specifically, composite materials are introduced as soft encapsulating layers and gentle adhesives that release chemical compounds designed to elicit an intense bitter taste when placed in the mouth. Reflexive reactions to this sensation strongly reduce the potential for ingestion, as a safety feature. The materials systems described involve a non-toxic bitterant (denatonium benzoate) as a dopant in an elastomeric (poly(dimethylsiloxane)) or hydrogel matrix. Experimental and computational studies of these composite materials and the kinetics of release of the bitterant define the key properties. Incorporation into various wireless skin-integrated sensors demonstrates their utility in functional systems. This simple strategy offers valuable protective capabilities, with broad practical relevance to the welfare of children monitored with wearable devices.