Perception Of Sourness Research Articles

Are orofacial pain and xerostomia associated with differences in diet, sensory perception, appetite and enjoyment of eating?-An explorative study.

Orofacial function is believed to influence an individual's diet. knowledge on appetite and enjoyment of eating in orofacially impaired individuals is scarce. We aimed to explore potential associations between impaired orofacial function, that is, orofacial pain, jaw function limitation and xerostomia, respectively, and diet, appetite, taste perception, as well as the enjoyment of eating. An online questionnaire was shared among Aarhus University's dental patients and through social media. A convenience sample of 351 individuals responded (97 men, 254 women, aged 18-86 years). Participants were divided into groups with and without orofacial pain or xerostomia based on responses. Questions about food intake, appetite, meal-related well-being and oral/general health were included. Data were analysed using Mann Whitney U tests, Spearman's correlation, Chi-square tests, and t-tests. Participants with (n = 123) and without (n = 228) orofacial pain differed significantly regarding age, perceived oral/general health, frequency of consumption of for example cooked vegetables and raw whole fruit, perception of sourness, chewiness, and nausea/pain when eating (p ≤ .031). Participants with (n = 101) and without (n = 250) xerostomia differed significantly regarding perceived oral/general health, intake of prepared fruit, alcohol, ice cream/mousse/pudding, general appetite, intake of breakfast and liquid snacks, nausea/pain when eating, taste and chewiness of food (p ≤ .038). Diet, appetite, taste and sensory perception, as well as enjoyment of eating of individuals reporting orofacial pain and/or xerostomia differed slightly to that of individuals free of such symptoms. However, due to the explorative nature of this study, the results should be interpreted with caution pending further research on potential long-term effects on nutritional status and well-being.

Composition of free sugars and organic acids in Japanese strawberry cultivars and their influence on the perception of sweetness and sourness.

This study aimed to determine the extent of variations in the ratio of major free sugars to total sugars and major organic acids to total organic acids in strawberry juice with cultivar and harvest season and investigate whether these differences affect the perceived intensity of sweetness and sourness. Eight Japanese strawberry cultivars were simultaneously grown and harvested in different seasons for sugar and organic acid content analyses. In addition, simulated strawberry juices, containing equal total amounts of sugars and organic acids but in different ratios, were prepared based on their analytical values. The perceived intensities of sweetness and sourness of the juices were subjected to sensory evaluation. The results showed a wide range of sucrose compositions, ranging from almost zero to the highest ratio of 36.7% to total sugar. Glucose and fructose were present in approximately equal amounts, with a slight inclination toward more fructose. For organic acids, the highest ratio of citric acid was 87.6%, the lowest was approximately 60.1%, and the remainder comprised malic acid. The results of the sensory evaluation using simulated strawberry juice indicated that sweetness and sourness were significantly more pronounced as the ratio of sucrose to total sugar and the ratio of malic acid to total organic acid increased, respectively. These results suggest that it is essential to consider not only total soluble solids and titratable acidity but also the composition of the sugars and organic acids comprising them when evaluating strawberry taste. PRACTICAL APPLICATION: Total soluble solids and titratable acidity have been used to evaluate strawberry taste; however, how the composition and ratios of the sugars and organic acids that comprise them affect the taste is unclear. This study revealed that, for sugars, an increase in the proportion of sucrose resulted in a stronger perception of sweetness, and for organic acids, an increase in the proportion of malic acid resulted in a stronger perception of sourness. These findings are expected to be useful in future studies evaluating strawberry taste and palatability.

Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

To evaluate the sensory interactions between lactone aroma and two important taste characteristics in Cheddar cheese, sourness and saltiness, cross-modal sensory interaction identification was conducted. The results showed that the addition of both sodium chloride (NaCl) and lactic acid to lactone in solution had significant inhibitory effects on the lactone aroma intensity, and the overall inhibitory effect of NaCl was stronger than that of lactic acid. NaCl had a significant inhibitory effect on the low-level lactone aroma, while lactic acid had similar effects on three lactone aroma levels. Lactone aroma changes had little effect on salty taste perception, but significantly inhibited sourness perception at high aroma levels. The results of this study further enhance our understanding of the role of lactone aroma in interactive perception, and provide a theoretical basis for improving the flavour quality of Cheddar products.

Comparaison de pratiques d’acidification en vinification en rouge : impacts sur l’acidité, les caractéristiques chromatiques et organoleptiques des vins

Results reveal differences for the acidifying level in seven studied approaches. Physical methods enable a precise pH decrease with an advanced automation of equipment. Chemical acidifying level is variable. Tartaric acid is the one that modifies the most pH but foreseeing the level of acidifying remains uneasy because of tartaric precipitations. Malic and lactic acids seem to play more on total acidity increase than on pH decrease. Fumaric acid has a limited impact on both total acidity and pH. Wine color is impacted another way, depending on which technique of acidifying is used. Chemical acidifying increases the coloring intensity of wines with pH increase. Under the assay conditions, using ions exchanging resins lead to a drop of polyphenols and results in a Modified Coloring Intensity (IC’) reduction. However chromatic features are clearly improved with physical techniques which develop brighter colors (Chroma increase). pH decrease has significant results on the content of aromatic molecules. Low pH stimulates the creation of ethyl esters and protects norisoprenoids in rising the proportion of molecular sulfur. In organoleptic terms, sour perception, aromatic intensity (nose and mouth) and aromatic descriptors are increasing for the batches that have been acidified. Yet there are differences according to the acidifying method used. The rise of sour perception has influences on taste with a lower volume for acidified wines.

Investigating sensory properties of seven watermelon varieties and factors impacting refreshing perception using quantitative descriptive analysis

Watermelon (Citrullus lanatus) is known for its refreshing quality, though its sensory attributes have never been related to its perceived refreshment. Modified quantitative descriptive analysis by a trained panel was used to examine the sensory profile of seven watermelon varieties. Eleven attributes including perceived refreshing intensity were measured on a 0–10 line scale using chemical references. Watermelon samples were evaluated with and without nose clips to control orthonasal and retronasal aroma and temperature was included as a variable to observe their effects on perceived refreshment. The dominant watermelon attributes were wateriness, refreshing, crispness, sweet, mealiness, fresh, ripe, and melon. The varieties were best differentiated by refreshing (p < 0.001), crispness (p = 0.002), sweet (p < 0.001), mealiness (p = 0.016), green (p = 0.007), and sour perception (p < 0.001). Captivation and Excursion were the most refreshing varieties. Captivation, Excursion, and Seedless varieties were less refreshing when flavor perception was inhibited; ratings ranged from 6.8 to 7.2 without nose clips and 5.9–6.0 with nose clips (p = 0.002). Refreshing was most positively driven by wateriness, followed by crispness, fresh, melon, and sweet, and negatively driven by mealiness, as indicated by partial least square regression. Samples served cold were more refreshing (ratings of 7.1 without and 6.0 with nose clips) than those served at room temperature (ratings of 4.9 without and 3.5 with nose clips), p < 0.001. This study defined the sensory profile of seven watermelon varieties and showed that flavor, texture, and temperature were responsible for the refreshing perception of watermelon for the first time.

Comparison between Threshold of Sourness Perception and Blood Pressure for Resident Health Examination in Yakumo Town

Since Japan is a super-aged society, various problems are occurring for the elderly. The nutritional problems of the elderly are complex, and measures currently took to solve the one by focusing on malnutrition–related items.Therefore, in this study, we focused on the sourness, which can identify the spoilage of food and could be expected to reduce salt.For 16 years, we have conducted research on taste and olfaction in Yakumo town in Hokkaido, Japan, Where the population does not move much. In this report, we report on the results of the taste test using TASTDISC (Sourness) in 2019 at Yakumo Town Resident Examination, which has been ongoing since 2007. From the database, 298 participants (169 females and 129 males) were selected form data in August 2019.

Abstract MP42: Association of Taste Perception for Sweet, Salt, Sour, Bitter and Umami With Fruit and Vegetable Intake Among Community-dwelling Men and Women in the PREDIMED-PLUS Trial

Introduction: Emerging evidence suggests that differences in the ability to perceive individual tastes; sweet, salt, sour, bitter and umami, may influence food intake - amount and variety, thereby influencing diet quality, energy balance and cardiometabolic disorders. Objective: To explore the relationship between perception of each taste and intake of different categories of fruits and vegetables. We hypothesized that greater perception of each taste will be inversely associated with amount consumed. Methods: A cross-sectional analysis was performed on baseline data from participants (N=379) in the University of Valencia center of the PREDIMED-PLUS Clinical Trial; a multi-center weight-loss primary prevention trial of cardiovascular disease, among community-dwelling adults in Spain aged 55-75y diagnosed with metabolic syndrome. Taste perception was determined by challenging subjects with solutions of standard tastants representing sweet, salt, sour, bitter, and umami (400 mM sucrose, 200 mM NaCl, 34 mM citric acid, 5.6 mM phenylthiocarbamide [PTC], 200 mM monopotassium glutamate, respectively). Taste perception intensities were evaluated on a 0-5 scale. Food intake was assessed using a validated food frequency questionnaire. Outcomes included fruit and vegetable intake (servings/week), total and sub-groups (citrus and non-citrus fruits; cruciferous and non-cruciferous vegetables). Multivariable linear regression models were used to assess relationships between perception of each tastant and number of servings/week consumed, for total and square root-transformed sub-groups. Results: In the fully-adjusted models, controlling for sex, age, diabetes, smoking status, daily physical activity and weekly energy intake, there were inverse associations between sweet perception and intake of citrus fruit (β=-0.5; p&lt;0.01) and total vegetables (β=-1.1; 95% CI [-2.0, -0.2]), particularly non-cruciferous vegetables (β=-1.0; p=0.02); and positive associations between salt perception and intake of total fruit (β=0.9; 95% CI [0.02, 1.7]), particularly non-citrus fruit (β=0.6; p=0.03), sour perception and intake of cruciferous vegetables (β=0.1; p=0.04) and umami perception and intake of non-cruciferous vegetables (β=0.7; p=0.04). No significant associations were observed between bitter taste perception and fruit or vegetable intake. Conclusion: This marks the first exploration of taste perception as a determinant of fruit and vegetable intake among community-dwelling adults. Perception for each tastant differentially affected the amount and type of fruits and vegetables consumed, with sweet, salt, sour and umami perception emerging as significant predictors. These findings support a role of taste perception in guiding the amount and type of foods consumed, albeit in a more complex manner than originally hypothesized.

Sweet and Umami Taste Perception Differs with Habitual Exercise in Males.

Taste is influenced by several factors. However, whether habitual exercise level is associated with differences in taste perception has received little investigation. The aim of this study was to determine if habitual exercise is associated with differences in taste perception in men. Active (n = 16) and inactive (n = 14) males, between ages 18–55, underwent two days of sensory testing, using prototypical taste stimuli of high and low concentrations for sweet, salt, bitter, sour, umami, and carbohydrate (maltodextrin). Mean perceived intensity and hedonic ratings were recorded. Eating behaviour was assessed by the three factor eating questionnaire and food intake by EPIC food frequency questionnaire (FFQ). There were moderate to large differences between the two groups in perceived intensity for sweet taste at the high concentration and umami taste at both high and low concentrations, with active males recording a higher perceived intensity (p < 0.05 for all). The active group also recorded a greater dislike for umami low and carbohydrate low concentration (p < 0.01). Salt, bitter and sour perception did not significantly differ between the two groups. FFQ analysis showed no difference in % energy from macronutrients between the groups. Eating behaviour traits correlated with sweet taste intensity and umami taste liking, independent of activity status. Results indicated that sweet and umami taste perception differ in active compared to inactive males. Habitual exercise level should be considered in taste perception research and in product development. Whether differences in taste perception could be one factor influencing food intake and thus energy balance with habitual exercise warrants further investigation.

Taste Perception of Antidesma bunius Fruit and Its Relationships to Bitter Taste Receptor Gene Haplotypes.

It was shown more than 40 years ago that the ability to perceive the bitterness of the fruit of the Antidesma bunius tree is inversely correlated with the ability to perceive the well-studied bitter tastant phenylthiocarbamide (PTC). To determine if variants of the TAS2R38 gene, which encodes the PTC taste receptor, or variants in any of the other TAS2R bitter or TAS1R sweet receptor genes account for Antidesma taste perception, we recruited an independent subject sample and examined associations between these taste receptor gene haplotypes and Antidesma perception. Consistent with previous findings, almost none of our subjects who reported Antidesma juice as bitter was a PTC "responder" by previous definitions (i.e. a PTC taster). In our study, of the 132 individuals who perceived PTC as bitter, 15 perceived Antidesma as bitter, although these 15 subjects had very weak bitterness perception scores. Examination of TAS2R38 gene haplotypes showed that, of the subjects who perceive Antidesma as bitter, all carried at least one copy of the TAS2R38 AVI (PTC non-taster) haplotype. However, 86 subjects carried at least one AVI haplotype and failed to perceive Antidesma as bitter. No other TAS2R or TAS1R gene variants showed an association with Antidesma bitter, sweet, or sour perception. Our results show that TAS2R38 haplotypes are associated with differential perception of Antidesma berry juice bitterness, and that all those who perceive this bitterness carry at least one AVI haplotype. This indicates that the AVI haplotype is necessary for this perception, but that additional variable factors are involved.

A full factorial study on the effect of tannins, acidity, and ethanol on the temporal perception of taste and mouthfeel in red wine

Wine is a globally appreciated alcoholic beverage, with complex sensory properties. Ethanol, acid and tannin play a primary role in the aroma, taste and mouthfeel perception of wine, and ultimately on product liking. This study utilized a factorial design to explore the relationship among these factors in Merlot wine. The design encompassed three acid concentrations: 5, 6, 7g/L tartaric acid eq., three ethanol concentrations: 14, 14.5, 15% (v/v), and two tannin concentrations: low (approx. 700mg/L CE), and high (approx. 1200mg/L CE). The 18 wines were achieved through post fermentation additions of tartaric acid and water. Descriptive analysis (DA) and temporal dominance of sensation (TDS) were applied to profile static and temporal sensory perception. Descriptive analysis (DA) was used to asses 16 aroma, 4 mouthfeel, and 3 taste attributes. The evaluated factors showed no impact on the 16 aroma descriptors. Tannin concentration showed the greatest impact on taste and mouthfeel, significantly increasing sourness, bitterness, astringent texture, drying, and overall astringency. Acid concentration significantly increased the perception of sourness, while decreasing bitterness. Ethanol concentration was not a significant source of variation within the descriptive analysis. A novel way of analyzing TDS curves was applied, based on the factorial design, which allows for the temporal effect of specific factors to be studied. Wines were grouped by factor followed by TDS curve construction. Both normalized and standard TDS curves were constructed. Normalization captured the initial dominant perception, while standardized curves show the decline in dominance as the evaluation proceeds. Overall, the data demonstrates the dominance of astringency over multiple red wine taste factors.

Sensory and Chemical Flavor Analyses of Tomato Genotypes Grown in Florida during Three Different Growing Seasons in Multiple Years

Thirty-eight tomato (Solanum lycopersicum L.) genotypes were analyzed for sensory attributes “sweet,” “sour,” and “overall flavor” over 7 years, one to three seasons per year (March, June, and December) as well as for physical and chemical flavor-related attributes including color, sugars, acids, and aroma volatiles (6–7 years). Principal component analysis of the data of nine genotypes showed that for harvest season, December-harvested fruit were generally associated with more acids and sourness perception and less sugars and sweetness perception and, therefore, lower overall flavor ratings compared with June-harvested fruit. March-harvested samples were intermediate. Despite the seasonal variations, there were significant differences between genotypes for sensory perception of sweetness, sourness, and flavor, between seasons for sourness and flavor, and between years for flavor, with some interactions between genotypes, seasons, and years. In addition to sugar and acid measurements, 29 aroma volatiles were evaluated in 33 genotypes over the seasons. Eleven volatiles were found to positively correlate with flavor perception and 13 enhanced flavor along with the soluble solids/titratable acidity ratio in a two-predictor model, providing aroma targets for breeders. Among the genotypes evaluated most frequently were the Florida industry standard ‘Florida 47’ and University of Florida hybrid ‘Fla. 8153’ which was released in 2006 and is now marketed as Tasti-Lee®. ‘Florida 47’ was almost always rated lower for sweet and overall flavor compared with ‘Fla. 8153’. On a 1–9 hedonic scale, where 1 was least sweet, sour, or flavorful and 9 was most sweet, sour, or flavorful, average scores over the 7 years were 3.8 and 5.1 for sweet and 4.1 and 5.7 for overall flavor for ‘Florida 47’ and ‘Fla. 8153’, respectively. Other genotypes related to ‘Fla. 8153’, including its parents, were also rated high for sweet and overall flavor compared with ‘Florida 47’ and other commercial cultivars grown in Florida. Correspondingly, sugar measurements were higher, while acid measurements were slightly lower for ‘Fla. 8153’ compared with ‘Florida 47’. Thirteen out of 29 aroma compounds showed differences between these two genotypes, with eight being higher in ‘Fla. 8153’ (including many fruity/floral notes) and four higher in Florida 47 (C-5 and C-6 aldehydes and alcohols giving green notes). This provides a useful chemical model for two genotypes that differ in flavor quality that can be exploited by breeders seeking to improve flavor.

MODELLING PH AND TITRATABLE ACIDITY IN BANANA FRUIT BASED ON ACID AND MINERAL COMPOSITION

pH and titratable acidity are important indicators of banana fruit quality, since they are involved in the perception of sourness and sweetness. To understand which chemical components drive these parameters of acidity in banana pulp, they were modelled by solving a set of equations (conservation, dissociation, and ionic balance) representing acid/base reactions. The weak acids used in the model were malic, citric, oxalic, isocitric and phosphoric acids. Mineral cations taken into account were potassium and magnesium. The mineral anion chloride was taken into account as it neutralizes cations. The pH and titratable acidity were calculated based on the known acid and mineral composition of the 46 banana samples from 17 cultivars. The model was validated by comparing observed and calculated pH. The prediction of pH and titratable acidity by taking organic acids (malic, citric, oxalic, and isocitric acids), phosphoric acids, potassium, magnesium and chloride was insufficient. Adding a weak acid at a content of 1.5 meq 100 g-1 of fresh weight in the model considerably improved the prediction. The titratable acidity was best predicted with the same input data when titration endpoint was at a pH of 6.5 rather than at a pH of 8.1. (Resume d'auteur)

A model approach revealed the relationship between banana pulp acidity and composition during growth and post harvest ripening

Titratable acidity and pH are important chemical traits for the organoleptic quality of banana since they are related to the perception of sourness and sweetness. Banana fruit has the particularity of having separate growth and ripening stages, during which pulp acidity changes. A modeling approach was used to understand the mechanisms involved in changes in acidity during pulp growth and post harvest ripening. Changes in pH and titratable acidity were modeled by solving a set of equations representing acid/base reactions. The models were built using data from growth and post harvest ripening of three dessert banana cultivars with contrasting acidity. For each model, calculated values were compared to observed values. These models allowed the prediction of pH (R2=0.34; RMSE=0.75, biais=0.05) and of titratable acidity (R2=0.81, RMSE=2.05, biais=−1.44) during fruit growth and post harvest ripening. The sensitivity analyses showed that among acids, malic, citric and oxalic acids are the main contributors to banana pulp acidity, and that among soluble minerals, potassium also plays an important role. Studying the factors that affect the accumulation of organic acids (citric, malic, and oxalic acids) and potassium in banana pulp could be a relevant area of research with the objective of modifying banana fruit acidity.

EFFECT OF INCREASED FRUIT AND FAT CONTENT IN AN ACIDIFIED MILK PRODUCT ON PREFERENCE, LIKING AND WANTING IN CHILDREN

ABSTRACTNew strategies for changing children's liking in a more healthy direction are needed. Modulating food products by masking techniques have shown to convert dislikes into likes. In this study, children's (n = 204, 9–14 years) perception of sourness, preferences, liking and wanting for acidified milk products (AMP) with variation in fat (0.5% versus 3.5%) and fruit content (5–20%) were investigated. Multiple ranking and PARAllel FACtor analysis were used to evaluate ranking and rating data, respectively. The results show that high‐fat AMP is preferred at low fruit content, whereas fat content has no influence on liking at high fruit contents. Children like and want AMPs with 15–20% fruit more than AMPs with 5–10% fruit. Segments of children rank and rate the AMPs significantly different. Finally, a high correlation between liking and wanting is observed.These results give the food industry an option to produce new healthy food products to children without loss in children's liking.PRACTICAL APPLICATIONSFrom a health perspective, the effects of increasing fruit content in acidified milk product on children's hedonic perceptions are very important. There is a serious need for shaping children's dietary habits in a more healthy direction to decrease the negative development in childhood obesity. These results provide knowledge about some of the main factors driving children's food choice in both the eating and the purchase situations. Knowledge about children's drivers toward healthy foods provides important information in product development of high fruit products. Moreover, the results are useful for researchers, producers, manufacturers and health professionals as a first step to design public health policies and consumer education strategies. The various methodologies presented in the paper can also be implemented in the study of children's liking and wanting for other foods.

Preference, liking and wanting for beverages in children aged 9–14 years: Role of sourness perception, chemical composition and background variables

The purpose of the study was to examine the relationship between children’s liking or wanting perception of sourness and food behavioural data in two types of beverages. In total 239 children (9–14 years old) evaluated apple juice and fruit drink in a design with 4 different dry matter concentrations. Multiple ranking was used to determine preference and perception of sourness, and a 5-point facial rating scale was used to assess liking and wanting. Children filled in questionnaires and BMI were registered. Multiple ranking showed that children on average had a high preference for versions of beverages perceived as less sour ( p = 0.05). A PCA on rating data (liking and wanting, respectively), segmented the children in 3–4 segments. A minor segment of children with high liking and wanting for the apple juice perceived as most sour was obvious. L-PLS regression revealed visually clear correlations between chemical measurements, liking, wanting and behavioural data.

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal perception on taste and aroma in complex beverages. The addition of CO 2 in beverages induced a decrease in sweetness perception, an increase in sourness perception and an enhancement of aroma perception. Physicochemical and/or physical mechanisms (pH, aroma stripping effect) were assumed to be at the origin of these gustatory and olfactory interactions. Furthermore, the addition of mint flavoring enhanced tingling and freshness perceptions, highlighting perceptual interactions. The presence of sugar was shown to decrease the freshness perception but not the tingling perception.

Application of Multivariate Analysis to the Effects of Additives on Chemical and Sensory Quality of Stored Coffee Brew

The aim of this work was to obtain a black coffee brew to be consumed hot by extension of its shelf life, by addition of additives. Four pH-regulator agents (sodium and potassium carbonates and bicarbonates), one pH regulator and antioxidant (sodium citrate), three antioxidants [sodium ascorbate, ethylenediaminetetracetic acid (EDTA), and sodium sulfite], and lactoserum were tested by sensory analysis. Sodium carbonate and bicarbonate were selected for a study of the physicochemical (soluble and volatile compounds related to the sensory properties) and sensorial quality of coffee brew stored for 90 days at 4 degrees C. Although both additives extended the shelf life of the coffee brew up to 60 days, sodium carbonate was the chosen additive because it was the most useful in limiting the pH decrease and perception of sourness, which are some of the main factors involved in the rejection of stored coffee brews, and it better maintained the aroma and taste/flavor. Moreover, the application of multivariate analysis facilitated first the description of the global changes of the coffee brews with or without additives throughout the storage using principal component analysis and second the obtainment of a simple equation only with pH and caffeic acid parameters to discriminate the three types of coffee brews and simplify the analytical process, by means of the stepwise discriminant analysis.

Flavor release from salad dressing varying in fat and garlic flavor

Nine Ranch salad dressing samples varying in added canola oil (0, 6.75 and 13.5% w/v) and resoleum garlic (0.12, 0.36 and 0.6% w/v) were evaluated for garlic, pepper and sourness intensities by time–intensity profiling. Increased fat caused lower maximum intensity, total duration and area under the TI curve of garlic and pepper flavors (but not duration), and delayed sourness perception. Both molecular interactions between flavors and the food matrix, and physical properties of the food matrix may account for these effects of fat on flavor release.

Quality evaluation of peaches and nectarines by electrochemical and multivariate analyses: relationships between analytical measurements and sensory attributes

A propagation programme for peaches and nectarines has been targeted to select genotypes having taste attributes such as high sugar levels and well-balanced sugar/acid ratios. The analytical measurements of some soluble sugars and nonvolatile acids were carried out using innovative analytical procedures based on fast and selective devices which require very little or no sample pre-treatment whatsoever. These devices have found a unique application in detecting fructose, glucose and malic acid for the improvement of fruit genetics. The present study examines relationships between the analytical measurements of sugars and non-volatile acids and the sensory attributes (sweetness and sourness) of 21 peach and nectarine cultivars. Certain chemical parameters were correlated with the organoleptic acceptance of common commercial cultivars and recently introduced high and low-acid genotypes. Multivariate statistical analyses were found to be useful in describing the variability of the chemical and sensory parameters which characterise peach quality, as they enabled the identification of sets of variables that could be used to classify peaches and nectarines into high and low-acid categories. Malic and citric acids, minor components of these fruits, were important taste attributes as they contributed to the sensory perception of sourness.

Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica L.)

Fruit flavor is a function of sensory perception of taste, aromatic and chemical feeling factor components in the mouth. The specific role of sugars and acids in potentiating flavor perception of volatile compounds and chemical feeling factors is not well known for many fruits. This study was conducted to determine the effects of selected levels of sugars and acids on perception of 3 taste (sweet, sour, bitter), 6 aromatic (banana, grassy, orange peel, peach, pine/turpentine, sweet potato), and 2 chemical feeling factor (astringent, biting) flavor notes in diluted, fresh mango homogenate using a trained descriptive panel. Perception of all flavor descriptors except sour were enhanced by increasing the sugar concentration. An increase in acid concentration enhanced perception of sweet, sour and biting notes while lowering perception of the astringent, peach and pine/turpentine notes. Brix-to-acid ratio (BAR) was found to be an effective chemical indicator for perception of sourness but was not effective for perception of sweetness. These results provide insight into optimum balances of sugars and acids as they influence mango flavor perception specifically in preparation of juice blends, selection of cultivars for specific fresh markets, or determination of optimum ripeness in the marketplace.