Palate Cleansers Research Articles

Fat, protein, and temperature each contribute to reductions in capsaicin oral burn.

It is widely accepted that milk provides the greatest relief from capsaicin burn, an effect typically attributed to its fat content and temperature. Previously, Lawless etal. reported partitioning lipophilic capsaicin in fat reduces burn, whereas Green showed lower temperature reduces burn. Recent research shows that dairy and nondairy proteins also reduce capsaicin burn, suggesting that multiple factors reduce oral burn from chilies. Here, we investigated the effectiveness of palate cleansers with varied viscosities, temperatures, and sugar, fat, and protein content. Specifically, we tested ice cream, Italian ice, yogurt, lassi, cold water (4°C), and warm water (37°C). Participants rinsed with a 5ppm capsaicin solution, followed by a palate cleanser, before rating burn intensity continuously for 2min on a general Labeled Magnitude Scale. Inspection of the time-intensity (TI) curves revealed all palate cleansers performed better than warm water. Italian ice performed on par with cold water, which did better than yogurt. Pairwise comparisons showed that ice cream and lassi had significantly lower burn ratings at some time points relative to warm or cold water. We extracted scaffolding parameters for each TI curve, finding that ice cream and lassi had the lowest areas-under-the-curve and the greatest percent decrease from their maxima, with ice cream performing slightly better in both parameters. These data support the view that it is not just one characteristic of a product, but rather a combination of product factors that reduce oral burn, including fat content, protein content, and temperature. More research is required to determine the relative weight of these factors in combination, given the multiple mechanisms underlying burn reduction.

Ensuring sustainability in sensory sciences

Ensuring sustainability in sensory sciences

Sample discrimination through profiling with rate all that apply (RATA) using consumers is similar between home use test (HUT) and central location test (CLT)

The impact of testing locations, home use test (HUT) and central location test (CLT) on consumer evaluations of food products using rate all that apply (RATA) was investigated. As a case study, eight cold cuts were evaluated: four vegetarian/vegan and four meat-based products. A between-subjects design was used, whereby consumers were randomly allocated to either HUT or CLT test location (58 and 71 consumers, respectively). To retain as much similarity as possible across locations, consumers in both groups received identical bags of products with palate cleansers and instructions. Consumers evaluated the products using a lexicon consisting of 32 sensory attributes based on similar studies and benchtop tasting, using RATA with 7pt scales. A total of 30 and 31 attributes differed significantly (p < 0.05) across the products for HUT and CLT, respectively. Sample discrimination was similar between the two locations. Location significantly (p < 0.05) affected discrimination of 14 attributes, but a particular location having consistently higher attribute means was not observed. Bootstrapping of the attribute means per product showed no significant differences between the two testing locations, and multilevel regression models using Bayesian inference did not reveal marked differences in expected ratings between locations. Further comparisons of sample discrimination patterns through principal component analysis showed that the two locations were very similar, including the overlap of confidence ellipses. The between-subjects design strengthens the results: that comparable sensory profiles were obtained from different consumers in different testing locations supports the notion that RATA data from consumers can be reliably collected for relatively sensorially distinct products with minimal data compromise.

Comparative study on animal and vegetable fat as effective palate cleanser of spiciness

Fat based palate cleanser used to overcome spicy intensity on the tongue papillae TRPV1 receptor. In this study, the effectiveness of milk as an animal fat-based palate cleanser was compared to vegetable fat based palate cleansers such as coconut milk and soymilk. Temporal dominance of sensations (TDS) was applied to monitor the effectiveness of palate cleanser (milk, coconut milk, and soy milk) on three different concentrations of chili powder (0.2%; 0.4%, and 0.6%). The study involved 12 intensively trained panellists. It was observed that coconut milk tended to be more effective than those of milk and soy milk in 0.2% and 0.4% chili powder concentration (P-value < 0.05). Further confirmation suggests that at a lower concentration of spiciness, protein involves cleansing sensation, while at higher concentration, it is more dominant by fat in conjunction with protein contribution.

Effectiveness of Several Palate Cleansers on Carry-Over Effect of Minty Chewing Gums

During sensory evaluations of minty products, white chocolate is proposed as a palate cleanser between sample tastings. However, this is not an evidence-based practice, as no literature proves this. The aim of this study was therefore to identify the best palate cleanser to use in sensory evaluation of minty confectionery products. Three chewing gums with different cooling intensity were chewed for 3 min by a trained panel and evaluated for overall cooling, nose tingling, mouth burning, minty aroma, and sweetness. After the sample tasting, the following different palate cleansers were proposed: low-salt breadstick, whole milk, milk chocolate, white chocolate, and sunflower oil, compared with the resting time (control). The residual sensations were measured for the next 15 min. Breadstick and seed oil are the most effective palate cleansers on overall cooling carry-over. White chocolate seems to be effective on mint aroma, but this is likely to be due to its strong flavour, masking other perceptions. Moreover, both white and milk chocolates affect negatively the sweetness perception, by increasing it soon after the consumption, and even impacting on the next sample evaluation. None of the palate cleansers were able to fully re-establish the oral environment after 15 min. Therefore, further studies on combinations, or on repeated use of the same palate cleanser, are proposed. The use of an effective palate cleanser can reduce the time for product testing and increase data precision. Finding a proper palate cleanser for minty products is a strategy to optimise sensory evaluations in confectionery industry.

The influence of solid and liquid palate cleansers toward the neutralization effectiveness of chili’s spicy sensation

Capsaicin is a compound in chili which is able to bind with TRPV1 sensory nerve receptor. This sensory nerve receptor perceives pain as well as spicy sensation. Consumption of spicy foods will generally leave a residue on tongue and possibly irritate the papillae at a certain concentration. To reduce this effect, palate cleanser is required to normalize the oral cavity. Those are include, chocolate, cucumber, agar, milk and water which are normally being used as palate cleanser. The comparative study of the five palate cleanser was performed to evaluate the most effective palate cleanser in eliminating spicy sensations. This research was performed using Discrete Time Intensity (DTI) method with time interval of 30 second for 2 minutes. The data analysis was performed by GLM (General Linear Model) ANOVA and it was verified by residual saliva test on HPLC. It suggests that among the palate cleanser tested, cold fullcream milk (1.5°C-3°C) is the most effective palate cleanser for capsaicin-driven spicy sensation.

An integrative salivary approach regarding palate cleansers in wine tasting.

Wine sensory sessions normally involve the tasting of several samples, to remove food residues from the mouth the use of palate cleansers (PC) is needed. Until now, there is no agreement on the best PC to use during wine tasting sessions. The aim of this work is to study the relationship between the components retained in saliva after wine tasting and the remnant sensory feeling (astringency, alcohol, and acidity). For that, different common PC (water, carbonated water, and milk) were tested and saliva samples (expectorated and scraped) from nine trained panelists were collected after wine with and without PC trials. Results showed that after palate cleansing and not cleansing, astringency, alcoholic and acidity perception were influenced by time, PC and panelist. Astringency perception showed the greatest intensity in comparison to alcoholic and acidity. Milk was the only PC which reduced quantifiable polyphenols in expectorated saliva, as well as reducing astringency feelings. Although compositions of expectorated and scraped saliva correlated between them, polyphenols accumulated in the expectorated saliva significantly more. Retained polyphenols were correlated with astringency perception, but no correlation was found with salivary proteins. These findings assessed the astringency build-up effect during wine tasting due to polyphenols accumulation in saliva, remarking the importance of an adequate PC selection. All things considered, the present work confirmed the relationship between after-swallow mouthfeel perception and mouth residues instrumentally quantified. Also, milk has proven to be the most effective of the three PC. PRACTICAL APPLICATIONS: During tasting the accumulation of residues from previous wine samples tasted, could mislead the judgment of wine sensory qualities by oenologists. Therefore, between tasting samples it is highly important to choose the right PC. However, until now the selection of PC remains empirical, therefore in this work, we proposed to study the residues in saliva by using different PC and quantifying instrumentally, the wine residues. The methodology selected to quantify the wines residues in saliva was quick and easy to use. Furthermore, instrumental results were related with the sensory feeling of mouth cleanliness without considering individual panel member's preferences of PC. In this study, to remove astringency feeling, milk was shown to be the best cleanser in comparison with water, carbonated water or nothing, but oenologist/winemakers could use this instrumental methodology in saliva to select which one is the best among their current PC used.

Wajda meets Lem: Przekładaniec/Roly Poly (1968) as an example of early Polish science-fiction cinema

ABSTRACTPrzekładaniec/Roly Poly (1968), based on a Stanisław Lem script, is a frequently overlooked oddity in Andrzej Wajda's body of work. The film occupies a curious place amongst the director's films of the 1960s, a period marked by his experimentation with new genres and modes. Furthermore, as part of a Polish television series of science-fiction shorts, Roly Poly is an interesting example of an exclusively Polish film made when the genre was dominated by international co-productions. This paper aims to trace the genesis of Roly Poly, particularly its script and Wajda's relationship to Lem. It also briefly traces 1960s and 1970s Polish science-fiction cinema and the implications of Wajda's choice of the genre. I propose a reading of Roly Poly as the reflection of Wajda's own artistic struggle. The protagonist's gradual identity loss through the gradual substitution of his defining characteristics in some ways mirrors the filmmaker's own creative and personal crisis at that time. Roly Poly is here interpreted as a palate cleanser, or an artistic break from Wajda's signature themes and stylistics preceding the opening of a successful second act in the director's career.

The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time‐intensity analysis

SummaryThis study aimed to determine whether five types of beverage, milk (3.3% fat), oolong tea, tomato juice, sparkling water and spring water, reduce the residual spiciness elicited by eating spicy chicken over time. After tasting a piece of spicy popcorn chicken, participants were asked to drink one of five beverages one after another and rate the spiciness intensity using the time‐intensity (TI) analysis. Based on the TI parameters, milk was found to be the best beverage to reduce residual spiciness of spicy chicken over time. Participants rated milk the most effective in decreasing residual spiciness of spicy chicken. Partial least squares regression revealed that the three TI parameters, area under the curve, decreasing area and increasing area, are the best predictors of the self‐reported ratings for spiciness‐reduction effect of individual beverages. In conclusion, this study shows that milk (3.3% fat) can be used as a palate cleanser for spicy chicken.

Evaluation of Palate Cleansers for Astringency Evaluation of Red Wines

AbstractAstringency has been reported to be strongly time‐dependent and to exhibit buildup on repeated ingestions. A common approach to deal with this phenomenon during astringency evaluation is the use of palate cleansers. The aim of this work was to evaluate palate cleansers for red wine astringency evaluation, considering both reduction of astringency buildup and sample discrimination. Fourteen trained panelists evaluated two sets of four Tannat wine samples using time‐intensity methodology. In the first sample set the same wine was presented four times, while the second one comprised four samples with different added concentrations of added grape seed tannins. Each assessor evaluated both sample sets with five different palate cleansers (still mineral water, plain unsalted crackers, skimmed milk, drinkable plain sweetened yogurt and 2 g/L pectin solution) in triplicate. None of the evaluated palate cleansers could prevent the occurrence of astringency buildup, while sample discrimination ability differed among the five palate cleansers considered.Practical ApplicationsAstringency is one of the most relevant sensory characteristics involved in wine quality and complexity, which makes its evaluation very important for wine industry and wine research. Results from this study provide information for the selection of best practices in astringency evaluation. The fact that none of the evaluated palate cleansers was efficient in preventing astringency buildup over repeated ingestions highlights the importance of limiting the number of wine samples evaluated in a single session and/or considering a predetermined waiting time between samples. Regarding sample discrimination, drinkable plain sweetened yogurt, followed by a water rinse, provided the best results compared to other usual alternatives, such as water, pectin solutions or plain crackers. In fact, plain crackers, which have been recommended in other studies, showed the lowest discrimination.

Effectiveness of palate cleansers on various alcoholic beverages

The objective of this study was to examine the effectiveness of various palate cleansers for alcoholic beverages. Palate cleansers – spring water, warm water, pectin solution, water crackers, vanilla ice cream and cacao solution – were applied to beer and makgeolli (low alcohol content of 4–7% alc. v/v), to wine and soju (medium alcohol content of 13–25% alc. v/v), and to whisky and cognac (high alcohol content of 40% alc. v/v). The burning sensation left in the mouth by each alcoholic sample was rated on a 16-point category scale by nine descriptive panellists. The panellist would rinse their mouth with each palate cleanser followed by spring water, and then rate the remaining sensory stimulus in the mouth at 0, 1, 3, 5 and 7 min intervals. Ice cream was the most effective palate cleanser with all of the alcoholic beverages tested. However, water crackers could be the best option as a palate cleanser because, although a little less effective in decreasing the burning sensation in comparison with ice cream, less labour in preparation is required. The length of time it took to decrease the burning sensation was evaluated. Water, warm water and pectin solution were the least effective palate cleansers. However, allowing more time intervals between alcoholic beverages can boost the effectiveness of a palate cleanser in comparison with ice cream and water crackers. Copyright © 2015 The Institute of Brewing & Distilling

Optimization of a sensory evaluation protocol for measuring the umami taste

Umami substances linger in mouth for a long time, making it difficult to achieve an accurate sensory measurement. The objective was to establish a reproducible protocol to accurately measure the intensity of umami taste. Two-alternative-forced choice (2-AFC), ranking, and rating methods were compared for discrimination ability of umami taste intensities of monosodium glutamate solutions. Monadic rating and rank-rating methods were compared for accuracy in measurement of umami intensities since neither 2-AFC nor ranking method generates numerical intensity values. Mouth rinsing protocol efficiencies were investigated for 7 palate cleansing methods during umami intensity evaluation. 2-AFC was the most powerful method, followed by ranking and rating methods, for discrimination of different umami samples. Monadic rating and rank-rating methods both showed similar error rates but monadic rating was slightly more accurate than rank-rating. Crackers, a toothbrush, and water at 45oC were more effective palate cleansers than carrots and water at 18oC.

고추장 묘사분석을 위한 프로토콜 개발: 입가심물질 중심으로

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significant ly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber

Effects of fat and sucrose in palate cleansers on discrimination of burning sensation of capsaicin samples

Repeated tasting of spicy foods could affect the accuracy of sensory evaluation because of the accumulating and lasting of burning sensation. Therefore, protocols are needed to overcome this problem. The objective of this study was to investigate the effects of 6 milk based palate cleansers varying in fat and sucrose level on discrimination of burning sensation of capsaicin samples prepared at different concentrations. The effects were observed at 3 different interval lengths (1, 3, and 5 min) using different subjects. Subjects rated the intensity of burning sensation of the samples using 15-point category scales and they completed 7 sessions including 1 warm up session, using a different palate cleanser in each session. At 3 min interval, fat seemed to be more effective than sucrose, and the effects of fat was still more increased with the addition of sucrose. However, consistent trends were not observed at 1 and 5 min intervals.

Opponency of astringent and fat sensations

In most cultures, people ingest a variety of astringent foods and beverages during meals, but the reasons for this practice are unclear. Many popular beliefs and heuristics, such as high tannin wines should be balanced with fatty foods, for example 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'cleanse' the palate while eating. Oral astringents elicit 'dry, rough' sensations [1], in part, by breaking down mucinous lubricating proteins in saliva [2,3]. The introduction of oral lubricants, including fats, partially diminishes strong astringent sensations [4,5]. Thus, it appears that astringency and fattiness can oppose each other perceptually on an oral rheological spectrum. Most teas, wines, and 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose the fattiness of meals is lacking. Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after repeated sampling. Astringency builds with exposures [6] to an asymptotic level determined by the structure and concentration of the compound. We also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease oral fat sensations elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the patterning that occurs during a real meal. Consequently, we reveal a principle underlying the international practice of 'palate cleansing'. Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of fattiness and astringency that were lower than if rinsing with water or if presented alone without alternation.

An Exploratory Investigation of Coffee and Lemon Scents and Odor Identification

Fragrance sellers often provide coffee beans to their customers as a "nasal palate cleanser," to reduce the effects of olfactory adaptation and habituation. To test this idea, college students smelled three fragrances multiple times, rating odors each time. After completing nine trials, participants sniffed coffee beans, lemon slices, or plain air. Participants then indicated which of four presented fragrances had not been previously smelled; Coffee beans did not yield better performance than lemon slices or air.

Discrimination among astringent samples is affected by choice of palate cleanser

Our objective was to assess six palate cleansers and two cleansing protocols for their ability to limit buildup and enhance discrimination of tannin-containing and acidic astringent solutions. Palate cleansers included water, carboxymethylcellulose, crackers, milk, chewing wax, or nothing. Twenty-nine panelists, randomly divided into two groups, participated in a 12-session series in which they rated the astringency of either six tannin or hydrochloric acid solutions. Panelists used a single palate cleanser at each session according to one of two cleansing protocols. The palate cleansers did not differ in their ability to prevent astringency buildup from occurring. Panelists were best able to discriminate among the astringency of the tannin solutions when water or nothing was used as a palate cleanser. Water or nothing also improved discrimination among the acid samples, but only at low levels of astringency. Astringency discrimination and buildup were not affected by the cleansing protocol. Our results indicate that using water or nothing as a palate cleanser will facilitate detection of sensory differences of astringency.

Efficacy of Various Palate Cleansers with Representative Foods

Palate cleansers are used to remove residuals and prevent adaptation that may otherwise alter intensity ratings. Foods were categorized into seven types (sweet, bitter, fatty, astringent, hot/spicy, cooling, and non-lingering) and a representative food was selected from each (jelly beans, coffee, smoked sausage, tea, spicy tortilla chip, mint, and applesauce, for each food type, respectively). A variety of documented palate cleansers typically used with each food type were identified (i.e., table water crackers, spring water, pectin solution, whole milk, chocolate, and warm water). Subsequently, all representative foods were assessed with all palate cleansers by 24 panelists. Only table water crackers were effective at preventing significant differences across replicates for all tested foods.

EFFECTIVENESS OF PALATE CLEANSERS FOR EVALUATING SOURNESS

ABSTRACT The objective of this study was to compare four palate cleansing strategies (crackers, carrots, water and nothing) for their effectiveness in evaluating the sourness of a fruit‐flavored beverage. Forty panelists rated the sourness intensity of five orange drink samples that varied in citric acid content. Each subject participated in four sessions, one for each palate cleanser. As expected, sourness increased with increasing citric acid content. There were no significant differences between any of the palate cleansers for the discrimination among the sourness levels. Sourness neither increased (buildup) nor decreased (adaptation) during the session with any of the palate cleansing strategies. Using carrots or water provided similar discrimination to crackers, but the panelists rated the sourness higher after using carrots or water as a palate cleanser than after using the cracker. PRACTICAL APPLICATIONSPalate cleansers are widely used during sensory evaluation of foods. We suspect that part of the reason people use them is because they lower the intensity of residual flavors, leading people to believe the flavors have been removed from their mouth. Our results show that residual cleansers can produce changes in the flavor of subsequently tasted products. Because the nature and extent of these changes will logically depend on the specific product and the specific palate cleansing strategy, experiments need to be conducted to provide these measures.

Madapple (review)

Reviewed by: Madapple April Spisak Meldrum, Christina Madapple Knopf, 2008 [416p] Library ed. ISBN 978-0-375-95176-3 $19.99 Trade ed. ISBN 978-0-375-85176-6 $16.99 Reviewed from galleys R Gr. 9-12 This complex and multilayered novel explores religion, family, morality, and obligation through the observant but naïve perspective of Aslaug as a child, then teen, and finally as a defendant on trial for murder. After having grown up in an isolated home in contemporary rural Maine under the abusive and restrictive tutelage of her Danish immigrant mother, Aslaug knows almost nothing of the larger world when her mother dies; indeed, she does not even know her own origins, and now she’s hearing assertions ranging from her being the product of a virgin birth to her being the child of an incestuous relationship between her grandfather and her young mother. Although she is able to find an aunt and cousins who take her in, this discovery provides scant normalcy for the barely coping Aslaug, who soon finds herself pregnant, embroiled in a new virgin birth conspiracy, and literally imprisoned so as not to endanger the good name of her aunt the preacher or her Pentecostal church. Interspersed with this gripping and unsettling coming-of-age story are court transcripts and interviews from witnesses for the defense and prosecution (Aslaug is suspected of having played a role first in her mother’s death, then years later that of her aunt and a cousin) that provide key background details and inject sturdy doses of reality into the otherworldly mix of herbology, religious iconography, supernaturalism, and incestuous family dynamics that make up the rest of Aslaug’s life. Languorous passages wherein Aslaug sifts through the morass of her past balance effectively with the clipped, measured pace of the murder mystery playing out in court, which serves as both secondary plot and palate cleanser for the intricate and tangled secrets that lead Aslaug toward self-enlightenment. Mel-drum admirably avoids the potentially easy shock value of the parenting scandals by adding enough complexity and ambiguity to keep readers firmly sympathetic [End Page 436] to the protagonist, even as she seems to be caught in illusions as much of her own making as impressed upon her. Copyright © 2008 The Board of Trustees of the University of Illinois