Flavor Perception Research Articles

Carboxymethyl chitosan/peach gum polysaccharide packaging film incorporating Citrus sinensis essential oil effectively enhances the quality preservation of strawberries

Developing food packaging films loaded with plant extracts is a research hotspot. As natural preservatives, essential oils possess potent antibacterial and antioxidant properties. However, films loaded with essential oils face challenges in use for food preservation and flavor perception because of the strong aroma and volatility of components of the oils. In this study, natural, nontoxic Citrus sinensis essential oil (CSEO) was incorporated into blended films composed of carboxymethyl chitosan (CMCS) and peach gum polysaccharide (PGP), and the film properties were characterized. The CMCS/PGP films exhibited favorable performance (e.g., flexibility and antimicrobial activity). Addition of CSEO significantly improved the ultraviolet (UV)-barrier, oxidation resistance, hydrophobicity, and antimicrobial properties of the composite films. CPC1.0 film (containing 50:50 CMCS/PGP [w/w] and 1.0 % CSEO) showed enhanced elongation at break (99.59 ± 1.22 %), UV barrier performance (>85 % at 0.2–0.4 μm), and bactericidal activity (99.12 % for Staphylococcus aureus (S.aureus) and 93.62 % for Escherichia coli(E.coli)) compared with CMCS films. Packaging strawberries in CPC1.0 film maintained TSS (7.10 ± 0.26) and TA (0.77 ± 0.03) of the fruit, particularly flavor, resulting in a shelf-life of 6–8 days at room temperature. In soil, CPC1.0 film degraded by 78.53 % (by weight) in 10 days. This study shows that C. sinensis essential oil-loaded CMCS/PGP film has potential for application in fruit preservation and flavor retention.

Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth

This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants (n = 60) were exposed orthonasally to 3 % v/v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % (v/v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering (p < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering (p < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation.

Multifunctional curcumin/γ-cyclodextrin/sodium chloride complex: A strategy for salt reduction, flavor enhancement, and antimicrobial activity in low-sodium foods

Excessive salt consumption is strongly linked to the chronic diseases development, highlighting the urgent need for effective salt-reduction strategies in food products. However, reducing salt content often compromises both food preservation and flavor. In this study, we hypothesized that curcumin could enhance the flavor perception of sodium chloride while compensating for its antimicrobial effect in reduced-salt applications. To test this, we developed a curcumin/γ-cyclodextrin/sodium chloride complex (IC), using γ-cyclodextrin as a carrier, and evaluated its antimicrobial and flavor-enhancing properties. The complex's formation was confirmed through various analytical techniques. Results from electronic tongue and sensory evaluations demonstrated that the IC enhanced the perception of saltiness and imparted unique aromatic characteristics compared to standard sodium chloride. GC-IMS analysis identified key aroma contributors, such as aldehydes and alcohols. Additionally, antimicrobial tests revealed that the IC efficiently mediated the sono/photodynamic inactivation of Shewanella putrefaciens and Vibrio parahaemolyticus. In summary, the IC offers a multifunctional approach, enhancing flavor, reducing salt, and enabling antimicrobial activity, while promoting practical uses of sono/photodynamic technology in low-sodium foods.

The effect of mortality salience on intertemporal choice: the role of flavor perception

The effect of mortality salience on intertemporal choice: the role of flavor perception

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough.

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Fava Bean Protein Nanofibrils Modulate Cell Membrane Interfaces for Biomolecular Interactions as Unveiled by Atomic Force Microscopy.

Functional amyloids (protein nanofibrils, PNF) synthesized from plant sources exhibit unique physicochemical and nanomechanical properties that could improve food texture. While environmental factors affecting PNFs are well-known, scientific evidence on how cells (focus on the oral cavity) respond to them under physiological conditions is lacking. Self-assembled PNFs synthesized from fava bean whole protein isolate show a strong pH- and solvent-dependent morphology and elasticity modification measured by atomic force microscopy (AFM). After incubation of PNFs with an oral mechanosensitive model cell line at pH 7.3, difference in cell-surface roughness without significant changes in the overall cell elasticity were measured. The role of cell membrane composition on supported lipid bilayers was also tested, showing an increase in membrane elasticity with increasing fibril concentration and the possible impact of annular phospholipids in binding. Genetic responses of membrane proteins involved in texture and fat perception were detected at the mRNA level by RT-qPCR assay and both mechano- and chemosensing proteins displayed responses highlighting an interface dependent interaction. The outcomes of this study provide a basis for understanding the changing physicochemical properties of PNFs and their effect on flavor perception by altering mouthfeel and fat properties. This knowledge is important in the development of plant-based texture enhancers for sensory-appealing foods that require consumer acceptance and further promote healthy diets.

Alterations in taste preferences one year following sleeve gastrectomy, Roux-en-Y gastric bypass, and one anastomosis gastric bypass: a cross-sectional study

The influence of metabolic and bariatric surgery (MBS) on taste preferences and the pleasurable aspects of appetite may be mediated through its effects on gut hormones, potentially affecting weight loss results. Research indicates that the nature of the MBS performed significantly impacts food cravings in the year following the procedure, with no clear relationship to psychological factors or pre-surgery eating behaviors. During the period from August 2021 to August 2022, a group of adult patients with a body mass index (BMI) of 40 kg/m2 or above, or 35 kg/m2 or above with obesity-related medical complications, underwent Roux-en-Y gastric bypass (RYGB), one-anastomosis gastric bypass (OAGB), or sleeve gastrectomy (SG) at a tertiary academic center focused on MBS. This research included 294 patients who completed the Taste Desire and Enjoyment Change Questionnaire (TDECQ) one year after their surgical procedures, which were primary RYGB, OAGB, or SG. Most participants noted changes in their taste perception, cravings, and enjoyment of flavors after undergoing SG, RYGB, and OAGB. The study’s findings suggest that the type of MBS significantly affects taste preferences. Additionally, RYGB and OAGB were associated with a more substantial decrease in the craving for sweet and fatty flavors relative to SG.

Psychoacoustic characteristics of music soundtracks moderate juice taste perception

Eating and drinking constitute the most multisensory aspect of our daily lives. Altering external sensory factors, particularly auditory stimuli, has been suggested as a promising factor for influencing taste perception. In this context, this study investigated the effect of music on the taste of orange juice in a multisensory and controlled indoor environment laboratory (Sens i-Lab). We conducted a juice-tasting experiment, focusing on individuals' flavour perception while exposed to eight music soundtracks that were created, manipulating three sonic attributes (Articulation, Tempo and Pitch). The audio stimuli underwent analysis using various psychoacoustic parameters, including sound pressure level, loudness, sharpness, roughness, fluctuation, and tonality. Correlation analysis revealed specific patterns between the average taste ratings of orange juice and the psychometric characteristics of eight music soundtracks. The sweet flavour exhibited negative correlations with roughness. Besides, the sour and bitter taste showed positive correlations with sound level.

A comparative analysis of the volatile profiles in the pulp of red-fleshed and standard orange varieties during fruit maturation

Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges accumulate high concentrations of the carotenes phytoene, phytofluene and lycopene in the pulp. In order to gain insight into the parameters that influence fruit quality in these varieties, a comparative analysis of volatile organic compounds (VOCs) in the pulp of Kirkwood Navel and Ruby Valencia red-fleshed sweet oranges and their standard blond counterparts, Navel and Valencia, was performed during fruit development and ripening. A total of 95 VOCs were identified by HS-SPME/GC–MS during the ripening process. The observed differences in VOCs between red-fleshed and blond oranges were more closely related to the fruit ripening stage than to the genotype. However, two distinctive common features were identified in both red-fleshed oranges compared to their respective standard varieties. These were lower levels of sesquiterpenes and higher levels of the norisoprenoids 6-methyl-5-hepten-2-one and geranylacetone. These findings indicate that altered carotenoid metabolism in red-fleshed oranges not only affects flesh pigmentation but also leads to changes in specific VOCs that may influence flavor perception.

Effect of packaging label color on consumer perception of Greek protected designation of origin table olives "Kalamata".

Kalamata table olives are a widely exported Greek protected designation of origin (PDO) product with distinct organoleptic profile. This study aimed to evaluate the effect of label color on the flavor perception of pasteurized and unpasteurized Kalamata PDO olives. Consumer perception was assessed in two studies. First, four packaged products with green, blue, red, and purple labeling were assessed by participants (n=106) for preference using rating scales, and emotional profiles were obtained using a check-all-that-apply list of 33 emotions developed in language native to the participants (Greek). The green label resulted to more positive emotion profiling of olive products (i.e., "healthy," "pleased," and "satisfied" with mean scores correspondingly equal to 2.99, 2.95, and 2.87), and red labeled olives resulted to willingness to pay more. In the second study, unpasteurized and pasteurized olives in red and green labeled glass jars were sensorially assessed by participants (n=124) using rating scales, showing that green labeled products are liked most (mean scores; 5.12 and 5.12), whereas red labeled was scored less (mean scores; 4.96 and 4.67), along emotion profiles with emojis. Principal component analysis of emotional reactions revealed grouping of samples based only on pasteurization/no pasteurization, without been affected by the color of the label, and did not relate to the liking scores. The results showed that sensory perception of olives is significantly affected by the color of packaging (p-value <0.05) due to emotional reactions and color of packaging can enhance the perception of olives' quality as improvement of the processing is limited by the PDO status.

Taste enhances the ability to express a preference for a congruent odor in rats.

Foods that make up a typical diet are characterized by a rich set of sensory qualities that are perceived through multiple different modalities. It is well known that multisensory aspects of food are integrated to create our perception of flavor, which in turn affects our behavioral responses to food. However, the principles underlying multisensory integration of flavor-related sensory signals and how they inform perceptual judgments remain poorly understood, partly due to lack of control over flavor experience in human subjects. Here, we used rats as a model to overcome this limitation and tested the hypothesis that taste can enhance discriminability of retronasal odor cues. In a series of two-bottle tests, animals chose between two odorized solutions after learning to associate one of the odors with saccharin. When odors were highly similar, animals showed little preference for the saccharin-associated odor. When adding saccharin to both bottles-rendering one of the solutions' congruent-animals' preference for the saccharin-associated odor was significantly enhanced. No effect of taste was observed when using dissimilar odor pairs or novel taste stimuli. These findings suggest that congruent taste stimuli selectively enhance odor identity representations, aiding in the discriminability of perceptually similar flavors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Genomic study of taste perception genes in African Americans reveals SNPs linked to Alzheimer’s disease

While previous research has shown the potential links between taste perception pathways and brain-related conditions, the area involving Alzheimer’s disease remains incompletely understood. Taste perception involves neurotransmitter signaling, including serotonin, glutamate, and dopamine. Disruptions in these pathways are implicated in neurodegenerative diseases. The integration of olfactory and taste signals in flavor perception may impact brain health, evident in olfactory dysfunction as an early symptom in neurodegenerative conditions. Shared immune response and inflammatory pathways may contribute to the association between altered taste perception and conditions like neurodegeneration, present in Alzheimer’s disease. This study consists of an exploration of expression-quantitative trait loci (eQTL), utilizing whole-blood transcriptome profiles, of 28 taste perception genes, from a combined cohort of 475 African American subjects. This comprehensive dataset was subsequently intersected with single-nucleotide polymorphisms (SNPs) identified in Genome-Wide Association Studies (GWAS) of Alzheimer’s Disease (AD). Finally, the investigation delved into assessing the association between eQTLs reported in GWAS of AD and the profiles of 741 proteins from the Olink Neurological Panel. The eQTL analysis unveiled 3,547 statistically significant SNP-Gene associations, involving 412 distinct SNPs that spanned all 28 taste genes. In 17 GWAS studies encompassing various traits, a total of 14 SNPs associated with 12 genes were identified, with three SNPs consistently linked to Alzheimer’s disease across four GWAS studies. All three SNPs demonstrated significant associations with the down-regulation of TAS2R41, and two of them were additionally associated with the down-regulation of TAS2R60. In the subsequent pQTL analysis, two of the SNPs linked to TAS2R41 and TAS2R60 genes (rs117771145 and rs10228407) were correlated with the upregulation of two proteins, namely EPHB6 and ADGRB3. Our investigation introduces a new perspective to the understanding of Alzheimer's disease, emphasizing the significance of bitter taste receptor genes in its pathogenesis. These discoveries set the stage for subsequent research to delve into these receptors as promising avenues for both intervention and diagnosis. Nevertheless, the translation of these genetic insights into clinical practice requires a more profound understanding of the implicated pathways and their pertinence to the disease's progression across diverse populations.

Sensory studies on the taste and flavor perception of food products by anodal transcutaneous electrical stimulation.

Electrical taste technologies designed to modify the taste of foods have recently garnered increasing recognition as a viable strategy to regulate excessive salt intake. Transcutaneous electrical stimulation (TES) is a method used in non-invasive electrical taste stimulation, which involves the placement of electrodes near the mouth (not inside the mouth) to avoid disruption of natural eating behavior. Previous studies have demonstrated the taste-enhancing effect of anodal TES (aTES) applied to the anterior part of the jaw. However, there has been no detailed examination of TES-mediated alteration of the taste characteristics of different types of food products with complex flavors. In this study involving 27 human participants, we used the Quantitative Descriptive Profile method to conduct a sensory evaluation investigation of aTES-mediated changes in taste characteristics of six processed food products: cold potato potage, chicken broth soup, rice porridge with pickled plums (umeboshi), Chinese pork stir fry, stir-fried pork and radish, and fried dumplings. The application of aTES significantly increased both the intensity of saltiness and overall taste in all six foods. Furthermore, aTES significantly enhanced and suppressed some of the flavor attributes of these foods. An aTES-mediated increase in palatability was only observed in fried dumplings, indicating that further investigation of the relationship between flavor characteristics and palatability is needed.

Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables.

Bioactive compounds, sensory attributes, and flavor perceptions involved in taste-active molecules in fruits and vegetables.

Olfactory receptors in neural regeneration in the central nervous system.

Olfactory receptors are crucial for detecting odors and play a vital role in our sense of smell, influencing behaviors from food choices to emotional memories. These receptors also contribute to our perception of flavor and have potential applications in medical diagnostics and environmental monitoring. The ability of the olfactory system to regenerate its sensory neurons provides a unique model to study neural regeneration, a phenomenon largely absent in the central nervous system. Insights gained from how olfactory neurons continuously replace themselves and reestablish functional connections can provide strategies to promote similar regenerative processes in the central nervous system, where damage often results in permanent deficits. Understanding the molecular and cellular mechanisms underpinning olfactory neuron regeneration could pave the way for developing therapeutic approaches to treat spinal cord injuries and neurodegenerative diseases like Alzheimer's disease. Olfactory receptors are found in almost any cell of every organ/tissue of the mammalian body. This ectopic expression provides insights into the chemical structures that can activate olfactory receptors. In addition to odors, olfactory receptors in ectopic expression may respond to endogenous compounds and molecules produced by mucosal colonizing microbiota. The analysis of the function of olfactory receptors in ectopic expression provides valuable information on the signaling pathway engaged upon receptor activation and the receptor's role in proliferation and cell differentiation mechanisms. This review explores the ectopic expression of olfactory receptors and the role they may play in neural regeneration within the central nervous system, with particular attention to compounds that can activate these receptors to initiate regenerative processes. Evidence suggests that olfactory receptors could serve as potential therapeutic targets for enhancing neural repair and recovery following central nervous system injuries.

The effect of rosé wine colors on expected flavor and tastiness: A cross-modal correspondence explanation

How and why do wines with different colors influence consumer responses? Despite strong evidence from research on cross-modal correspondences that food and drink colors influence flavor perceptions and subsequent consumer responses, it is unclear from the wine literature whether consumers prefer paler or slightly darker colors of rosé. The aim of this research is twofold: (1) identify from an existing set of (relatively pale) prototypical color shades of Rosé de Provence what specific color (paler vs. slightly darker) leads to more positive consumer responses and (2) shed light on the underlying mechanisms that explain this relationship. Using a large sample of French wine consumers (n = 601), we test our hypotheses via a within-subjects design experiment. We first examined the effect of five shades of Rosé de Provence wines (nacre, light melon, sand, melon, and peach) on consumer responses (willingness to pay, willingness to buy, color liking). To further investigate the underlying roles of fruity flavor and expected tastiness (in that order), we conducted a series of two-condition within-subjects serial mediations. Our findings consistently show more positive consumer responses for Rosés de Provence with peach and melon shades (i.e., slightly darker colors) compared to nacre, light melon, and sand shades (i.e., paler colors). Further, a stronger association between slightly darker colors and fruity flavor enhances expected tastiness, which leads to more positive consumer responses. Our findings provide key theoretical contributions and managerial implications by suggesting consumer responses for Rosés de Provence and corresponding explanations based on cross-modal correspondences.

Use of Buzz Buttons to Illustrate Taste Perception Principles in a Sensation and Perception Laboratory Exercise.

The buzz button is an edible flower that induces a tingling, electric sensation in the mouth and alters the perception of different flavors. The buzz button's taste-altering effect is thought to be caused by the bioactive compound spilanthol. The present article details a laboratory exercise that explores taste perception principles using the buzz button in an undergraduate Sensation and Perception course. A detailed step-by-step guide for the laboratory exercise is included along with analyzed student results. Students first sampled various food items that spanned the different taste sensations (i.e., salty, sweet, sour and bitter) and then rated their perceived taste intensity on a scale from one (not intense) to ten (very intense). Next, students consumed a buzz button and resampled each food item as well as re-rated their perceived taste intensities. It was found that students' perceived taste intensities for sour items and sweet items were decreased after consuming the buzz buttons. Additionally, students also completed a post-activity survey in which they indicated that this was an interesting and enjoyable exercise. This highlights the value of this particular hands-on demonstration in teaching about the connection between taste and tactile perception.

Interaction mechanism of soy protein isolate with aldehyde flavor compounds: Differences in carbon chain length and unsaturation

Soy protein isolate (SPI) can interact with volatile compounds, which affect flavor perception and limit its application in liquid foods. This study aimed to elucidate the interaction mechanism between SPI and six main flavors of bean (aldehyde flavor compounds with different carbon chain length and unsaturation). The results showed that carbon chain length and unsaturation of compounds influenced the combining ability with SPI. (E, E)-2,4-decadienal and (E, E)-2,4-nonadienal with longer carbon chain length and higher unsaturation showed higher affinity with SPI. Multi-spectroscopy showed that aldehyde flavor compounds could induce the unfolding of SPI structure and expose hydrophobic groups. The presence of CC enhanced the hydrogen bonding between the carbonyl group and SPI. Thermodynamic analysis revealed that complexes mainly relied on hydrophobic interaction and hydrogen bonding-driven interactions. Molecular simulations further confirmed that aldehyde flavor compounds maintained binding stability with SPI the high-flexibility key amino acid residues (Leu79, Pro82, Lys113, Glu358, etc.). This study improves the understanding of interactions between SPI and volatile compounds at the molecular level and provides a theoretical basis for SPI flavor improvement.

Application of electroencephalogram (EEG) in the study of the influence of different contents of alcohol and Baijiu on brain perception

Alcoholic beverages flavour is complex and unique with different alcohol content, and the application of flavour perception could improve the objectivity of flavour evaluation. This study utilized electroencephalogram (EEG) to assess brain reactions to alcohol percentages (5 %–53 %) and Baijiu's complex flavours. The findings demonstrate the brain's proficiency in discerning between alcohol concentrations, evidenced by increasing physiological signal strength in tandem with alcohol content. When contrasted with alcohol solutions of equivalent concentrations, Baijiu prompts a more significant activation of brain signals, underscoring EEG's capability to detect subtleties due to flavour complexity. Additionally, the study reveals notable correlations, with δ and α wave intensities escalating in response to alcohol stimulation, coupled with substantial activation in the frontal, parietal, and right temporal regions. These insights verify the efficacy of EEG in charting the brain's engagement with alcoholic flavours, setting the stage for more detailed exploration into the neural encoding of these sensory experiences.

Cortical Coding of Gustatory and Thermal Signals in Active Licking Mice.

Eating behaviors are influenced by the integration of gustatory, olfactory, and somatosensory signals, which all contribute to the perception of flavor. Although extensive research has explored the neural correlates of taste in the gustatory cortex (GC), less is known about its role in encoding thermal information. This study investigates the encoding of oral thermal and chemosensory signals by GC neurons compared to the oral somatosensory cortex. In this study, we recorded the spiking activity of more than 900 GC neurons and 500 neurons from the oral somatosensory cortex in mice allowed to freely lick small drops of gustatory stimuli or deionized water at varying non-nociceptive temperatures. We then developed and used a Bayesian-based analysis technique to assess neural classification scores based on spike rate and phase timing within the lick cycle. Our results indicate that GC neurons rely predominantly on rate information, although phase information is needed to achieve maximum accuracy, to effectively encode both chemosensory and thermosensory signals. GC neurons can effectively differentiate between thermal stimuli, excelling in distinguishing both large contrasts (14°C vs. 36°C) and, although less effectively, more subtle temperature differences. Finally, a direct comparison of the decoding accuracy of thermosensory signals between the two cortices reveals that while the somatosensory cortex showed higher overall accuracy, the GC still encodes significant thermosensory information. These findings highlight the GC's dual role in processing taste and temperature, emphasizing the importance of considering temperature in future studies of taste processing.