Taste Experience Research Articles

Microbial Assessment of Herbal Tea Production with Natural Ingredients

Purpose: The study aimed to assess the microbial safety and quality of herbal tea production using natural ingredients. The objectives of the research were to: determine the sensory characteristics of herbal tea produced using lemongrass, cloves, “precise”, and negro pepper. To evaluate critical control points for microbial contamination. Design/Methodology/Approach: The study employed an experimental research design with staff from the Western Regional House of Chiefs as the population. A sample size of one hundred (100) respondents was selected for the study using purposive and convenience sampling methods. The sensory evaluation utilised a 7-point hedonic scale, whilst mineral content and proximate analysis were conducted. Analysis of Variance (ANOVA) was employed to evaluate differences among the various tea samples. Findings: Participants showed a strong preference for Lemongrass (201) and Basic tea (204) due to their delightful taste experience, which encompassed appealing attributes such as colour, aroma, texture, and aftertaste. The investigation revealed notable differences in the nutrient composition of the herbal tea samples. Cloves (202) stood out for its higher protein and fat contents, with the highest counts of both aerobic microorganisms and yeast and molds, while Lemongrass was found to have more fibre and carbohydrates. Research Limitation: This research focused on the production of herbal tea using negro, pepper, “prekese”, cloves and lemongrass. Practical Implication: Healthcare systems benefit from validated safety standards for herbal products, reducing the burden of foodborne illnesses and contamination-related health issues. Social Implication: The research contributes to food security by ensuring the safety and reliability of traditional herbal beverages while maintaining their cultural significance. Originality/Value: This research contributes to food safety science by bridging traditional herbal knowledge with modern microbiological assessment methods, potentially influencing industry standards and regulatory frameworks.

The halo effect of PDO labeling on sensory experience and consumer perception of bergkäse

The Protected Designation of Origin (PDO) label is awarded to foods exclusively produced within a designated area. Austria has eleven registered PDO foods, seven of which are cheeses, including the hard raw milk cheese Tiroler Bergkäse PDO. Some manufacturers in Tyrol produce their cheeses according to the PDO specification but hesitate to commercialize them as such. However, foods bearing a seal (PDO, organic, fair trade) can be perceived as possessing superior taste, quality, and health benefits, and can influence consumers’ willingness-to-pay. This study examines the effect of PDO labeling on the sensory experience, the purchase criteria for cheese, overall liking, perceived quality, perceived healthiness, purchase intention, and willingness-to-pay of Bergkäse, a hard raw milk cheese. In a one-way (PDO label vs. control) between-groups experiment, 165 participants tasted the same cheese and completed a questionnaire, with only the informational text differing between groups. Results show that many taste descriptors (e.g. high-quality flavor), overall liking, perceived quality, the purchase criterion quality labels (AMA, PDO etc.), and purchase intention were rated significantly higher in the PDO group. This suggests a halo effect, where a positive impression of one attribute favorably influences the consumer's overall opinion. In this study, the PDO label did not affect the willingness-to-pay. The effects of the tested moderators were almost entirely absent. This research implies that Tyrolean cheese manufacturers producing Bergkäse according to the PDO specification may consider retailing their products with the PDO label to enhance the taste experience, perception, and purchase intention of consumers.

Determinants of consumer purchase decisions of plant-based milk alternatives: the role of preferences for product attributes

PurposeThe study aims to investigate consumer preferences across 25 attributes of plant-based milk (PBM) products and examine the key predictors and underlying mechanisms of consumer purchase decisions of PBM alternatives.Design/methodology/approachThis study employed a multidimensional approach to investigate consumer preferences and the determinants of PBM purchasing decisions. Drawing on data from 819 online surveys conducted in the Jing-Jin-Ji region of China in 2021, we measured consumer preferences across 25 specific attributes and other individual characteristics. Purchasing decisions were framed as a two-stage process – the decision to purchase (frequency) and the decision on how much to pay (WTP). The Least Absolute Shrinkage and Selection Operator (LASSO) model was utilized to examine these dimensions separately, and the selected predictors were incorporated into OLS linear and Heckman’s two-stage regression analyses to establish the underlying mechanisms.FindingsThe findings indicate that consumers exhibit a strong preference for freshness and the absence of spoilage, followed by taste experiences such as taste and aroma. Preferences for milk preservation significantly increase the purchase frequency of PBM, while preference for calorie content has a negative and significant impact. Preferences for milk preservation, aroma and processing methods can also significantly increase WTP. Preferences vary across PBM categories. Social influence, knowledge and advertising exposure positively impact purchase frequency and WTP. Consumers with low food neophobia tend to be more responsive to product-related factors, such as freshness, calorie content and processing methods, in their purchase decisions.Originality/valueThis study contributes to the extant literature by comprehensively examining the determinants of consumer purchase decisions for PBM alternatives. The findings provide practical implications for marketers and policymakers, highlighting the strategic product attributes, consumer segments and marketing levers that can effectively target and cater to consumer preferences for PBM alternatives.

Detection of tea seed oil adulteration based on near-infrared and Raman spectra information fusion

The adulteration of tea seed oil severely harms consumer interests, such as affecting the taste experience and economic losses, creating an urgent need for a rapid, efficient, and non-destructive detection method. In this study, near-infrared and Raman spectroscopy were used to detect the adulteration of tea seed oil with four common edible vegetable oils. After preprocessing the raw spectral data, three variable selection methods namely uninformative variable elimination, competitive adaptive reweighted sampling, and successive projections algorithm were used individually and consecutively to select key spectral variables. And the NIR and Raman characteristic variables were then fused to develop a discrimination model. The results indicate that normalization is the superior preprocessing method and consecutive variable selection methods are generally superior to single ones. The best NIR and Raman models, based on consecutive variable selection methods, achieve accuracy and F1 score of the prediction set of 95.652%, 97.479% and 92.754%, 95.868%, respectively. Spectral information fusion can fully utilize the spectral information, the accuracy and F1 score of the optimal binary adulteration discrimination model based on information fusion for calibration and prediction sets are all 100%. Meanwhile, the accuracy and F1 score of the multiple adulteration discrimination model are 98.225% and 98.932%, respectively. Therefore, the fusion of NIR and Raman spectral information can enable highly accurate discrimination of adulterated oil. The proposed method in this study will aid in developing portable detection devices for tea seed oil adulteration.

A QSPR Model for Henry's Law Constants of Organic Compounds in Water and Ethanol for Distilled Spirits.

Henry's law describes the vapor-liquid equilibrium for dilute gases dissolved in a liquid solvent phase. Descriptions of vapor-liquid equilibrium allow the design of improved separations in the food and beverage industry. The consumer experience of taste and odor are greatly affected by the liquid and vapor phase behavior of organic compounds. This study presents a machine learning (ML) based model that allows quick, accurate predictions of Henry's law constants (kH) for many common organic compounds. Users input only a Simplified Molecular-Input Line-Entry System (SMILES) string or a common English name, and the model returns Henry's law estimates for compounds in water and ethanol. Training was performed on 5,690 compounds. Training data were gathered from an existing database and were supplemented with quantum mechanical (QM) calculations. An extra trees regression model was generated that predicts kH with a mean absolute error of 1.3 in log space and an R2 of 0.98. The model is applied to common flavor and odor compounds in bourbon whiskey as a test case for food and beverage applications.

Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect

AbstractA high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. Yeast protein rich in Glu/Gln is a good precursor for the preparation of GGPs. In this study, yeast protein‐derived GGPs were prepared through hydrolysis and transpeptidation reactions, followed by sensory evaluation and E‐tongue analysis. Peptide sequences were identified by LC−MS/MS and screened for molecular docking. The optimal reaction conditions were hydrolysis for 4 h, enzyme concentration of 16 U/g, and transpeptidation for 4 h. GGPs could increase salt and umami intensity by 60.78% and 40.93% based on sensory evaluation, 22.52%, and 16.40% according to E‐tongue analysis. Fifteen γ‐glutamyl peptides with different peptide lengths were selected for molecular docking. Molecular docking confirmed their binding to calcium‐sensing receptors (CaSr) through hydrogen bonds and hydrophobic interaction, while interaction between CaSR receptor and γ‐glutamyl di‐, tri‐, and oligo‐peptides varied in binding energy. The stimulation received by CaSR lasted a longer time and varied in intensity. It was further proved that the flavor of mixed peptides has a layered sense and can give people a rich taste experience. Overall, yeast protein‐derived GGPs can enhance salt and umami taste, which can reduce salt usage without compromising taste.

Metabolite Profiling and Identification of Sweet/Bitter Taste Compounds in the Growth of Cyclocarya Paliurus Leaves Using Multiplatform Metabolomics.

Cyclocarya paliurus tea, also known as "sweet tea", an herbal tea with Cyclocarya paliurus leaves as raw material, is famous for its unique nutritional benefits and flavor. However, due to the unique "bittersweet" of Cyclocarya paliurus tea, it is still unable to fully satisfy consumers' high-quality taste experience and satisfaction. Therefore, this study aimed to explore metabolites in Cyclocarya paliurus leaves during their growth period, particularly composition and variation of sweet and bitter taste compounds, by combining multi-platform metabolomics analysis with an electronic tongue system and molecular docking simulation technology. The results indicated that there were significant differences in the contents of total phenols, flavonoids, polysaccharides, and saponins in C. paliurus leaves in different growing months. A total of 575 secondary metabolites were identified as potential active metabolites related to sweet/bitter taste using nontargeted metabolomics based on UHPLC-MS/MS analysis. Moreover, molecular docking technology was utilized to study interactions between the candidate metabolites and the sweet receptors T1R2/T1R3 and the bitter receptors T2R4/T2R14. Six key compounds with high sweetness and low bitterness were successfully identified by using computational simulation analysis, including cis-anethole, gluconic acid, beta-D-Sedoheptulose, asparagine, proline, and citrulline, which may serve as candidates for taste modification in Cyclocarya paliurus leaves. These findings provide a new perspective for understanding the sweet and bitter taste characteristics that contribute to the distinctive sensory quality of Cyclocarya paliurus leaves.

The Sense Shaping of Taste in Composite Writing-- An Example of "Spicy" Presentation

<p>The integration of multimodal elements in contemporary writing practices has transformed the way sensory experiences are conveyed and internalized by audiences. This study illuminates the mechanisms through which composite writing shapes the sensory experience of taste, with a particular emphasis on the perception of spiciness. By examining composite writings from various media platforms, we uncover the intricate relationship between media representation and sensory perception. Our theoretical framework is anchored in the concepts of synesthesia, metaphor theory, and media studies, particularly the influential ideas of Marshall McLuhan on media extensions and human experience. The study lies in its exploration of how composite writing not only reflects but also shapes the audience's sensory experiences. We argue that the metaphorical use of spiciness in composite writing extends beyond the gustatory to encompass cultural and personal identities, challenging traditional hierarchies of sensory experience in aesthetic discourse.</p>

Trends in Manual Brew Coffee Consumption in Indonesia

This paper aims to examine the trends in manual brew coffee consumption in Indonesia, focusing on consumer preferences, sensory perceptions, and health impacts. Manual brew methods such as V60, tubruk, and cold brew have become popular choices among urban and millennial consumers, as each offers a unique taste and aroma experience. The study employs a literature review and secondary data analysis to explore the factors influencing consumer preferences, including the sensory characteristics and health benefits of manual brew coffee. The findings reveal that brewing methods like V60 produce a more complex flavour profile, while cold brew offers a smoother taste with lower acidity. Additionally, consumer preferences for manual brew coffee are influenced by awareness of the potential health benefits of coffee consumption. These findings are expected to provide new insights for coffee industry players in developing products and marketing strategies that align with consumption trends in Indonesia.

Does Maternal Diet Influence Future Infant Taste and Odor Preferences? A Critical Analysis.

The dietary choices a mother makes during pregnancy offer her developing fetus its earliest exposure to the family's culinary preferences. This comprehensive literature review synthesizes five decades of research, which has provided valuable insights into fetal flavor learning. Converging evidence across various species supports the functionality of fetal chemoreceptive systems by the end of gestation, enabling the detection of an extensive array of chemosensory cues derived from the maternal diet and transmitted to the amniotic fluid. The fetus effectively encodes these flavors, resulting in their enhanced acceptance after birth. While existing studies predominantly concentrate on fetal learning about odor volatiles, limited evidence suggests a capacity for learning about gustatory (i.e., taste) properties. Examining whether these prenatal odor, taste, and flavor experiences translate into enduring shifts in dietary behaviors beyond weaning remains a crucial avenue for further investigation.

Investigation of Chemical Composition, Antioxidant Properties, and Molecular Docking in Different Roasting Stages of Coffee Beans

This study investigates the chemical composition and antioxidant properties of coffee beans at different roasting stages, namely green coffee, filter-roasted coffee, and espresso-roasted coffee. Using a Golden Roaster machine, specific roasting profiles were developed to achieve distinct flavor characteristics: an intense flavor and balanced acidity for espresso, and a balanced, complex taste for filter coffee. Results indicate that filter-roasted coffee exhibits the highest radical scavenging activity, as evidenced by its lowest IC50 value for 2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition. Green coffee demonstrates superior iron chelation activity, while filter-roasted coffee contains the highest flavonol content and espresso-roasted coffee has the highest flavonoid content. Bacterial sensitivity tests show that both filter-roasted and espresso-roasted coffee are effective against certain strains, including Klebsiella pneumoniae ATCC 13883. Gas chromatography-mass spectrometry (GC–MS) analysis identifies key compounds such as caffeine and 4,4-dimethyl-3-(3-methylbut-3-enylidene)-2-methylenebicyclo [4.1.0] heptane in filter-roasted coffee, and 2-(2-hydroxyphenyl) buta-1,3-diene in espresso-roasted coffee. Molecular docking and in silico molecule’s absorption, distribution, metabolism, excretion, and toxicity (ADME) studies suggest potential pharmaceutical applications for coffee compounds. These findings provide valuable insights into coffee’s complex chemistry and its health-related properties. Additionally, the importance of coffee profiling in bioprocesses is highlighted by the need to carefully analyze the profiling process to optimize the biological effects and health benefits of these compounds. Coffee profiling not only enhances consumer taste experiences but also contributes to a better understanding of coffee’s potential health benefits by effectively identifying biomolecules and nutrients for use in bioprocesses.Graphical

Microalgae Incorporated in Bakery Products: Application to Millet Pretzel

The objective of this study was to develop and physico-chemical analysis for a recipe for millet pretzels by using two different blends of foxtail millet and little millet flour, incorporated with Chlorella vulgaris microalgae biomass at varying concentrations of 0.6%, 0.8% and 1.0% (measured as grams per 100 grams of flour). For the pretzel samples labeled CW0.6, CW0.8 and CW1.0, the flour base consisted of 80% foxtail millet flour and 20% little millet flour. On the other hand, the samples labeled TS0.6, TS0.8 and TS1.0 were made using a base of 75% foxtail millet flour and 25% little millet flour. The research conducted a thorough analysis to understand how these different flour blends and the addition of microalgae impacted the physico - chemical properties of the final products. Additionally, the sensory quality was assessed by a semi-trained panelist based on color, appearance, taste, flavor, texture and overall quality. The study revealed that the combination of different flour blends and varying concentrations of microalgae had a significant impact on the protein content of the pretzels. Specifically, pretzels with 1% microalgae biomass stood out due to their high protein content, making them a nutritious option. However, pretzels formulated with 0.8% microalgae received higher scores in sensory evaluations, indicating that this concentration was more favorable in terms of taste and overall sensory experience. In terms of other physico - chemical properties, the moisture content of the pretzels ranged from 31.67% to 33.95%, and the ash content varied from 1.653% to 1.953%. The findings of this study suggest that it is feasible to produce millet pretzels incorporated with microalgae that are both nutritious and appealing to consumers. This research opens up new possibilities for developing healthy and tasty snack options using millet and microalgae.

Preparation of Pista Rabadi by Rabadi Instant Mix

Abstract: From the young to the old, Rabdi is an Indian delicacy that is loved by all. Infused with cardamoms, saffron, almonds and pistachios - this milk-based dessert is a delight for your taste buds. Instant Pista Rabdi Dessert Mix is a 100% vegetarian, preservative-free, artificial colour and flavour-free dish. Benefits of Pista Rabadi Instant Mix is Ready in 3 easy steps in just 15 minutes, Flavoured with nuts and spices. Simple and quick to make Indian dessert mix for special occasions, makes 500ml of tasty Rabdi. Surprisingly, you only need 6 ingredients to craft these delectable treats, and they're not just delicious they're gluten free too. Elevate your taste experience with this health conscious and satisfying Pista Rabdi creation. A Pista Rabdi Instant Mix was prepared by mixing ingredient such as SMP 25%, Sugar20%, Corn Flour 15%, Pista 12%, Citric Acid 7%, Saffron 0.43%. After that mix the Pista Instant Mix with 500ml lukewarm milk and bring it to boil by stirring continuously or till the desired consistency and then serve chilled.

Development of Choco Dates Chocolates

Abstract: Layers of Rich Chocolate Contrasted with the Nutrient Rich Goodness of Dates Experience the unique blend of flavors as whole dates are delicately roasted, seeds removed with a small cut, and filled with luscious creamy rasmalai chocolate. Each piece is then generously coated in melted dark chocolate. Surprisingly, you only need 5 ingredients to craft these delectable treats, and they're not just delicious they're vegan and gluten free too. What sets these date chocolates apart is the protein-laden sweetness inherent in dates, enhancing the overall flavor profile. Elevate your taste experience with this health conscious and satisfying chocolate creation. A chocolate flavored with whole date was prepared by using white 32% and dark compound 20% and 45% of dates and 1.76 g of essence. The chocolates were prepared with natural dates sweetness. Both chocolates are melted (white compound at 42-45°C)and (dark compound at 50- 55°C) mixed with a essence for 2 min, and Cooling Down at room temperature for 2 min for settle down, then filling and cover the dates with fusion chocolates and Choco dates Chocolates is prepared.[Ahmed M. Hamad et al.,1987]

Exploring the Relationship between Small Peptides and the T1R1/T1R3 Umami Taste Receptor for Umami Peptide Prediction: A Combined Approach.

Umami peptides are known for enhancing the taste experience by binding to oral umami T1R1 and T1R3 receptors. Among them, small peptides (composed of 2-4 amino acids) constitute nearly 40% of reported umami peptides. Given the diversity in amino acids and peptide sequences, umami small peptides possess tremendous untapped potential. By investigating 168,400 small peptides, we screened candidates binding to T1R1/T1R3 through molecular docking and molecular dynamics simulations, explored bonding types, amino acid characteristics, preferred binding sites, etc. Utilizing three-dimensional molecular descriptors, bonding information, and a back-propagation neural network, we developed a predictive model with 90.3% accuracy, identifying 24,539 potential umami peptides. Clustering revealed three classes with distinct logP (-2.66 ± 1.02, -3.52 ± 0.93, -2.44 ± 1.23) and asphericity (0.28 ± 0.12, 0.26 ± 0.11, 0.25 ± 0.11), indicating significant differences in shape and hydrophobicity (P < 0.05) among potential umami peptides binding to T1R1/T1R3. Following clustering, nine representative peptides (CQ, DP, NN, CSQ, DMC, TGS, DATE, HANR, and STAN) were synthesized and confirmed to possess umami taste through sensory evaluations and electronic tongue analyses. In summary, this study provides insights into exploring small peptide interactions with umami receptors, advancing umami peptide prediction models.

Los corpúsculos gustativos y factores que afectan su función

Taste is relevant because it has allowed us to discriminate between what is food and what is not, and even what can be toxic or dangerous when ingested. The search for new flavors is resent in history of mankind. Since ancient times, the spices provided new taste experiences to make meals more palatable or as a means of preserving food; the search for spices was a motivation to make voyages that led to the discovery of new lands and continents. More recently, a viral pandemic that damages the olfaction and taste senses made us to remember the relevance of the senses. Small structures, called taste buds, located in the papillae, of the tongue, are responsible of the sense of taste. There are four types of papillae that identify five tastes and one whose existence has not yet been fully proven. Taste alterations have different etiologies which will be commented on this review. Key words: ageusia, atmospheric pollution, taste, taste buds, tongue

No clear evidence of a difference between individuals who self-report an absence of auditory imagery and typical imagers on auditory imagery tasks.

Aphantasia is characterised by the inability to create mental images in one's mind. Studies investigating impairments in imagery typically focus on the visual domain. However, it is possible to generate many different forms of imagery including imagined auditory, kinesthetic, tactile, motor, taste and other experiences. Recent studies show that individuals with aphantasia report a lack of imagery in modalities, other than vision, including audition. However, to date, no research has examined whether these reductions in self-reported auditory imagery are associated with decrements in tasks that require auditory imagery. Understanding the extent to which visual and auditory imagery deficits co-occur can help to better characterise the core deficits of aphantasia and provide an alternative perspective on theoretical debates on the extent to which imagery draws on modality-specific or modality-general processes. In the current study, individuals that self-identified as being aphantasic and matched control participants with typical imagery performed two tasks: a musical pitch-based imagery and voice-based categorisation task. The majority of participants with aphantasia self-reported significant deficits in both auditory and visual imagery. However, we did not find a concomitant decrease in performance on tasks which require auditory imagery, either in the full sample or only when considering those participants that reported significant deficits in both domains. These findings are discussed in relation to the mechanisms that might obscure observation of imagery deficits in auditory imagery tasks in people that report reduced auditory imagery.

Exploring the Impact of Visual Perception and Taste Experience on Consumers’ Acceptance of Suboptimal Fresh Produce

Consumers’ tendency to avoid purchasing cosmetically “suboptimal” fruits and vegetables has been widely recognized as a significant contributor to food waste. However, the mechanisms that shape and influence this tendency remain largely unknown. The current study evaluates the impact of visual perception and taste experience on willingness to purchase and quality perceptions of fresh produce, focusing on two types of suboptimality: small size and abnormal shape. The study employed a 3 × 2 between-subjects factorial design in which participants indicated their perceived quality and willingness to purchase suboptimal tomatoes and sweet peppers in three informational conditions: viewing the vegetable picture (no taste), view then taste (participants tasted a slice after viewing the vegetable picture), and taste then view. The results revealed that, as expected, the abnormally shaped vegetable was judged less favorably than the normal one. The small-sized vegetable was judged more favorably than the regular one, in contrast to the current size regulations applied by retailers. Tasting significantly increased people’s willingness to purchase the abnormally shaped produce, but had no effect on the willingness to purchase the abnormally sized produce, nor did it impact the perceived quality of the abnormal products. This study highlights consumer bias towards aesthetic qualities and suggests that direct taste experiences can alter perceptions towards accepting visually imperfect produce, thereby contributing to sustainability and food-waste reduction efforts.

Impacts of COVID-19 on Food Choices and Eating Behavior among New Zealand University Students.

Extensive research suggests that COVID-19 infection can lead to persistent changes in taste and smell perception. These sensory changes have the potential to exert lasting impacts on dietary choices, nutrition, and body weight. This study aims to explore COVID-related shifts in dietary intake among New Zealand university students. We conducted a survey involving 340 university students who had experienced COVID-19 infection between 2022 and 2023. Participants reported any changes in eating behavior since before the pandemic and were asked to complete a 24-h food record. Participants' total daily energy intake, macronutrient intake, and composition were then compared with data collected from a similar cohort before the COVID-19 pandemic, spanning from 2017 to 2019. Dietary outcomes were compared using MANCOVA while controlling for individual age, gender, ethnicity, and BMI. Approximately 25% of participants reported experiencing sensory alterations with COVID-19, with those participants more likely to report changes in their experience of sweet tastes but not salty or fatty foods. Analyses of the pre- and post-COVID cohorts revealed that participants in the post-COVID group exhibited significantly higher consumption of protein and sodium. Understanding the long-term impact of COVID-19 infection may offer crucial insights into the role of chemosensory perception in dietary behavior.

Consuming Royalty

Consuming Royalty