Application of high-energy electron beam irradiation on accelerating aging process of Zhenjiang aromatic vinegar.

Formulation of poorly water-soluble drugs in lipid nanocarriers: a suitable approach for taste masking or bitter-taste enhancing?

Emotional states influence taste perception, yet the knowledge to fully explain this phenomenon remains insufficient. This study investigated this influence in two parts: Experiment 1 focused on the effects of valence and arousal based on the circumplex model of emotions, while Experiment 2 explored a possible mechanism behind valence effects through semantic priming. In Experiment 1, four emotional states were assumed based on valence (positive-negative), arousal (high arousal-low arousal), and taste intensity was measured after evoking each state using video stimuli. In Experiment 2, we investigated the possibility that the influence of emotional valence on taste perception occurs through semantic priming mediated by the association between emotion-taste concepts. Initially, a cognitive task was conducted to modulate the strength of participants' conceptual associations between emotions and taste qualities. Subsequently, the effect on taste perception following the presentation of either positive or negative auditory stimuli was examined. The results confirmed that emotional valence, rather than arousal, influences the intensity of sweetness and bitterness. Consistent with prior research, the study also verified that the patterns of taste perception change due to emotional states differ between sweetness and bitterness. In particular, the perception of bitterness was found to be intensified by negative emotion through semantic priming, which is mediated by a conceptual association between negative emotion and bitterness.

Objectives: To determine whether a 50% reduction in daily sugar intake increases sweet taste intensity among Thai adults, and whether changes in taste perception and dietary sugar intake persist after the restriction period ends.Materials and Methods: A randomized, double-blind, controlled trial was conducted over 12 weeks among 52 healthy Thai adults. Participants were assigned to either a sugar-reduction group instructed to halve their daily sugar intake (n = 25) or a control group that maintained their usual diet (n = 27). Sweet taste intensity was evaluated using the general labeled magnitude scale at baseline, week 16 (end of restriction), and week 24 (after resumption of regular diet). The primary outcome was the proportion of participants with increased sweet taste intensity at week 16, while secondary outcomes included sweet taste intensity at week 24 and changes in dietary sugar intake.Results: At week 16, significantly more participants in the intervention group reported heightened sweet taste intensity compared with the control group (64% vs 33.3%, p = 0.027). After participants resumed their usual diets at week 24, this difference was no longer statistically significant (44% vs 38.5%, p = 0.688). Dietary sugar intake significantly decreased during the intervention period, but partially rebounded after restriction was lifted. No significant between-group differences were observed in total energy intake or anthropometric outcomes.Conclusion: A 12-week 50% sugar-reduction intervention increased sweet taste intensity. However, both taste perception and dietary behaviors partially reverted after the restriction was lifted, suggesting that sensory adaptation alone may not sustain long-term change.

The growing production volume of the meat industry has increased the need for revalorization of meat by-products to reduce economic and environmental impacts. Enzymatic hydrolysis of protein-rich meat by-products is an effective strategy for producing hydrolyzates with bioactive potential. Combining sequential enzymatic hydrolysis with γ-glutamyl transpeptidase activity can promote the formation of γ-glutamyl peptides associated with koku perception, a sensory attribute that increases taste intensity, continuity, and palatability. This study aimed to develop porcine liver hydrolyzates enriched in koku-related peptides through enzymatic hydrolysis followed by post-treatment with the transpeptidase Protana Uboost. Substrate specificity assays showed that a 0.2 U/mL enzyme concentration maximized γ-glutamyl dipeptide formation. Sequential hydrolysis using Alcalase and Protana Prime followed by Protana Uboost post-treatment generated the highest levels of koku-related peptides. Moreover, post-treatment significantly enhanced antioxidant capacity in the resulting hydrolyzates, supporting their potential as a functional ingredient.

Background/Objectives Foods for special medical purposes are an important component of nutritional management in patients at risk of malnutrition or already affected by it. The aim of the study was to evaluate the sensory properties and sensory acceptability of selected powdered foods for special medical purposes (FSMPs) from a single manufacturer with different flavour variants using quantitative descriptive analysis. Methods: The study was conducted under laboratory conditions in accordance with the PN-EN ISO 8589:2010 standard. A semi-trained panel of 49 participants took part in the sensory evaluation. Five powdered FSMP products with comparable nutritional composition and different flavour variants were analyzed. Quantitative descriptive analysis (QDA) was applied using a 10-point rating scale, along with a ranking method to assess consumer preferences. Statistical analysis was performed using Welch's one-way analysis of variance followed by post hoc tests, with the level of significance set at p < 0.05. Results: Statistically significant differences were observed between the analyzed variants for most of the assessed sensory attributes. Preparations with white chocolate and raspberry, strawberry, and vanilla flavours showed the highest sensory acceptability, characterized by a harmonious taste, creamy texture, and low intensity of undesirable sensory attributes. The neutral variant received the lowest overall ratings. The coffee-flavoured product was distinguished by a high aroma intensity but also by a greater intensity of attributes negatively affecting sensory acceptability. Conclusions: The findings indicate that flavour plays a significant role in determining the sensory acceptability of FSMP products. Considering sensory characteristics in the development and selection of FSMP preparations may increase their consumption and enhance the effectiveness of nutritional interventions in clinical practice.

ABSTRACT Miracle fruit ( Synsepalum dulcificum ) contains miraculin, a glycoprotein that binds to sweet taste receptors under acidic conditions, temporarily altering taste perception. However, the dose‐dependent effects of miracle fruit across different tastes remain underexplored. This pilot study investigated the taste‐modifying effects of three doses of miracle fruit tablets (175, 350, and 700 mg) on solutions and foods representing individual tastes. This was a pre–post quasi‐experimental study involving 45 healthy Australian adults with a median (IQR) BMI of 22.5 (21.5–23.9) kg/m 2 . Pre‐ and post‐test taste intensities were analyzed using Wilcoxon signed‐rank tests and generalized linear mixed models. The lowest dose (175 mg) effectively masked the sourness of citric acid solution and lime, the bitterness of acidified broccoli, and enhanced the sweetness of acidified sucrose solution and acidified maple syrup. The moderate dose (350 mg) masked the tartness in tartaric acid solution and Granny Smith apple. In conclusion, the miracle fruit's taste‐modifying effects depend on both dose and food matrix. This study demonstrates the potential of consuming miracle fruit before foods as a novel approach to enhance sweetness and mask undesirable tastes naturally, without adding sugars.

Demographic, anthropometric and genetic (salt taste receptors SCNN1B and TRPV1) determinants of salt taste intensity, pleasantness, and sodium intake: Evidence from young adults in Malaysia

Olive and Chinese olive are rich sources of bioactive compounds with reported sensory and hepatoprotective activities; however, the synergistic effect between their functional components have not been systematically evaluated. In this study, DF3 (functional fraction isolated from olive) and GF3 (functional fraction isolated from Chinese olive) were obtained using a combination of solvent extraction, supercritical fluid extraction, and polyamide column chromatography. To investigate potential synergistic effects, the two fractions were blended at different ratios (1:1, 2:1, and 1:2), and their taste-modulating properties, antioxidant capacity, and anti-intoxication and hepatoprotective activities were assessed using sensory analysis, radical scavenging assays, and biochemical indicators. Compared with the individual fractions, the blended formulations exhibited enhanced taste intensity, improved antioxidant capacity, and stronger hepatoprotective effects, as evidenced by greater reductions in alanine aminotransferase (ALT) and aspartate aminotransferase (AST) levels. Quantitative assessment using a combination index approach revealed a clear positive interaction between DF3 and GF3, with the GF3-DF3 (2:1) blend showing the most pronounced overall enhancement across multiple functional endpoints. Overall, this study provides a systematic and quantitative evaluation of synergistic effect between functional bioactive fractions and offers methodological guidance for the rational optimization of functional formulations.

Food color can greatly impact consumer perception. It can shape flavor expectations and influence emotions. This research evaluated how visual color cues affect perceived saltiness, sensory liking, and emotional responses to soy sauce. The study used four samples with the same salt concentrations (12% NaCl w/v). The color was varied in intensities, including light (LS), control (CS), moderate (MS), and high (HS). There was a total of 100 consumers to evaluate the samples. The results showed that MS received the highest liking scores for color (6.17) and saltiness (6.30). LS achieved the lowest scores at 3.98 for color and 5.78 for saltiness. Color intensity had a significant correlation with the expectation of saltiness. Correspondence analysis revealed that MS was most frequently associated with positive emotions such as “interested” (36%), whereas LS evoked negative emotions, including “disgusted,” “bored,” and “worried.” These findings confirm that darker colors enhance perceived taste intensity and positive affect. The use of color cues may therefore be a simple strategy to design low-sodium soy sauce formulations without reducing consumer acceptance while potentially supporting sodium reduction initiatives aimed at improving public health outcomes.

This paper describes artificial intelligence technology, both in general terms and through its use in the graphic industry and packaging design. In the practical part, solutions for packaging were generated, connecting the sense of sight with the sense of taste. For each taste, four levels of intensity were created, with each level having three images. These images were later presented to users in a survey conducted in order to assess to what extent artificial intelligence is capable of creating designs considering visual representation of different taste intensities.

Consumer heterogeneity in sweet-sour preferences: Insights from sensory perception, conceptual associations, and emotional responses.

Alfalfa (Medicago sativa L.) is one of the most widely planted forages worldwide. It is rich in anthocyanins, polyphenols, amino acids, and other functional flavor non-volatile metabolites (NVMs). Its various germplasms and plant parts differ markedly with regard to quality components; however, a rigorous assessment of these differences is lacking, which hampers the optimization and diversified use of alfalfa. Using a targeted metabolomics approach based on UHPLC-Q Exactive-MS, we absolutely quantified 60 non-volatile metabolites (including catechins, flavonoids, amino acids, alkaloids, theaflavins, and phenolic acids) in the stem, leaf, and flower tissues of eight alfalfa germplasms, among which 43 were identified as alfalfa-associated quality NVMs. Six catechin components (epigallocatechin gallate [EGCG], catechin [C], epicatechin [EC], epigallocatechin [EGC], gallocatechin gallate [GCG], and epicatechin gallate [ECG]) were first identified, of which EGCG showed the highest content (0.241 mg/g). Overall, stem tissue was rich in catechins and phenolic acids, flower tissue was rich in flavonoids, SAAs, BAAs, and OAAs, and leaf tissue was rich in UAAs and (UAAs+SAAs)/BAAs. Meanwhile, 35zg germplasm stem was rich in catechins, 207kc flower was rich in flavonoids, phenolic acids, and BAAs, 260dy flower was rich in SAAs and OAAs, and 207kc leaf was rich in UAAs. A total of 18 differential NVMs, including 10 amino acids, 4 catechins, and 4 flavonoids, were screened according to the significant difference values, variable importance in projection, heatmapping, and classification analyses. Tissue classification analysis showed that alfalfa stems and leaves were rich in glutamic acid (producing an umami taste), EGCG, catechin (C), epicatechin (EC), and epigallocatechin (EGC) (with an intense taste). Meanwhile, flowers were rich in prunin, myricetin, and quercetin 3-O-D-glucose-7-O-D-gentiobioside (producing an astringent taste), whereas valine, leucine, isoleucine, methionine, citrulline, and histidine resulted in a bitter taste. Germplasm classification analysis showed that 35zg was confirmed to be rich in EGCG, C, EC, and EGC (with an intense taste), and the L-tyrosine, valine, leucine, and citrulline contents (which result in a bitter and astringent taste) were low. Our results provide theoretical and technical support for the characteristic analysis and diversified utilization of alfalfa materials and the development of characteristic herbal tea products.

Artemisia absinthium L. is a medicinal plant well known for the bitterness of its sesquiterpenoids. To mask its intense taste while preserving these active compounds, an ethanolic extract (AAE) was prepared, and two microencapsulation techniques (spray drying and ionotropic gelation) were investigated under different process conditions. The best-performing formulation was selected for larger-scale production and a characterisation of the microparticles (MPs) was carried out. MPs were then incorporated into baked products (biscuits), which were subsequently characterised for proximate composition, total phenolic content (TPC) and antioxidant activity (AA). Bitter compounds were quantified through HPLC-DAD. A panel test was conducted on 50 volunteers, which compiled a satisfactory questionnaire. Ionotropic gelation proved to be the most suitable technique for producing AAE alginate-based MPs for incorporation into biscuit dough, yielding a product with a desirable particle size and flowability. The biscuits still retained a significant amount of TPC and AA, indicating that microencapsulation is a suitable strategy. Data from the acceptance questionnaire revealed that biscuits containing MPs loaded with absinthin-rich extract were comparable to the control ones regarding overall acceptance. In conclusion, a promising product was developed that effectively masks the bitterness of appetite-modulating bioactive compounds, with significant health-promoting potential. However, further investigation into the biological effects (e.g., hormonal responses, feelings of hunger, etc.) of these baked products is required.

The Sweet Tooth Trial: A Parallel Randomized Controlled Trial Investigating the Effects of A 6-Month Low, Regular, or High Dietary Sweet Taste Exposure on Sweet Taste Liking, and Various Outcomes Related to Food Intake and Weight Status.

Background: Kefir is a fermented milk product that contains antioxidants capable of enhancing physical performance by supporting the immune system, digestion, and reducing oxidative stress. However, kefir is less accepted by some individuals due to its high acidity. Clover honey possesses a distinctive flavor that can improve the taste of food products. Objectives: This study aims to identify the sensory characteristics and evaluate the pH value and antioxidant activity of kefir beverages made from cow's milk and clover honey. Methods: Sensory evaluation of kefir beverages with varying ratios of cow's milk to clover honey of 90%:10% (KMH1), 85%:15% (KMH2), 80%:20% (KMH3), and 75%:25% (KMH4) was conducted by eight trained panelists using the Quantitative Descriptive Analysis (QDA) method and preference tests. The pH value was determined using a pH meter, and antioxidant activity was assessed using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) method. Results: A total of 38 sensory attributes were identified. KMH2 and KMH3 ranked first based on the preference test (score=0.5225). They exhibited sour taste intensity scores of 7.88±1.13 and 5.63±1.60, respectively, and sweet taste intensity scores of 4.50±2.07 and 7.00±1.69, respectively. The pH values of all samples ranged from 4.15 to 4.47, which is within the normal pH range for kefir products. No significant differences were observed in the antioxidant activity across all formulations, with IC50 values ranging from 19.09 to 25.38, indicating very strong activity (p-value=0.223). Conclusions: Kefir beverages made from cow's milk and clover honey exhibit favorable sensory characteristics, appropriate pH values, and very strong antioxidant activity, suggesting their potential use as functional food to enhance physical performance.

Abstract Bekasam is a traditional fermented fish from Indonesia, particularly South Sumatra, produced through spontaneous fermentation by lactic acid bacteria. This study aimed to evaluate the potential of bekasam as a natural flavor enhancer by analyzing the microbiological, chemical, and sensory characteristics of products made from black nile tilapia ( Oreochromis niloticus ), treated with 40% w/w cooked white rice as a carbohydrate source (with or without 3% w/w brown sugar) and varying salt concentrations (10%, 12.5%, or 15% w/w). The best-treated bekasam was obtained with 3% w/w brown sugar and 10% w/w salt, exhibiting higher umami taste intensity, umami aftertaste, sour aroma, and diffuse mouthfeel scores compared to commercial bekasam . These findings highlight the potential of bekasam as a natural flavor enhancer for culinary applications. Future research will focus on developing freeze-dried seasonings, extending shelf life, and conducting consumer studies before industrial-scale production.

This study aimed to evaluate whether fixed orthodontic treatment leads to measurable changes in taste perception. The primary objective was to assess alterations in the perception of sweet, salty, sour, and bitter tastes before and after treatment initiation. A total of 128 patients aged 10-19 from the Orthodontics Clinic of Biruni University were randomly assigned to either a fixed orthodontic treatment group (n = 64) or a control group (n = 64). Taste perception was evaluated using nine solutions (two concentrations each of sweet, salty, sour, and bitter, plus a neutral control) administered before treatment and again six weeks later. Perceived taste intensity was measured using a Visual Analog Scale (VAS). Statistical comparisons were performed using the Mann-Whitney U test, Wilcoxon Signed-Rank test, and Pearson Chi-Square test. Significant changes were observed within the experimental group: sweet taste scores (low concentration) decreased, and bitter taste scores (high concentration) increased from the first to the second session (p < 0.05). However, no significant differences were found between the experimental and control groups across all taste modalities and time points (p > 0.05). Fixed orthodontic appliances may cause minor, short-term alterations in taste perception, specifically for sweet and bitter tastes. These changes are likely influenced by salivary flow and are not clinically significant when compared to untreated individuals. Clinicians should inform patients that mild and temporary changes in taste may occur during the initial phase of fixed orthodontic treatment. These effects are manageable and typically resolve with good oral hygiene and adaptation to the appliance. This study was retrospectively registered at ClinicalTrials.gov (NCT06989736) on May 23, 2025.

Predictive cues significantly influence perception through associative learning. However, it is unknown whether circuits are conserved across domains. We investigated how associative learning influences perceived intensity and valence of pain and hedonic taste and whether expectancy-based modulation varies by aversiveness or modality. Sixty participants (37 females, 23 males) were randomly assigned to receive either painful heat, unpleasant liquid saline, or pleasant liquid sucrose during fMRI scanning. Following conditioning, cues initially associated with low- or high-intensity outcomes were intermittently followed by stimuli calibrated to elicit medium-intensity ratings. Learned cues modulated expectations and subjective outcomes similarly across domains. Consistent with this, the orbitofrontal cortex exhibited domain-general anticipatory activation. Cue effects on perceived intensity and valence were mediated by the left anterior insula and thalamus, respectively—regions closely overlapping those identified in prior studies of pain expectancy (Atlas et al., 2010). Pain specificity was evident when we measured variations in stimulus intensity, whether we used univariate or multivariate approaches, but there was minimal evidence of specificity by modality or aversiveness in cue effects on medium trials. These findings suggest that shared neural circuits mediate the effects of learned expectations on perception, linking pain with other areas of affective processing and perception across domains.

Over-fermented tempeh is traditional ingredient in Indonesian dishes, serving as a seasoning due to the unique flavor. Therefore, this study aimed to evaluate the effect of different fermentation periods, packaging types, and blanching processes on flavor of over-fermented tempeh powder. The results showed that tempeh amino acid composition increased with a prolonged fermentation period. However, the type of packaging and blanching process did not significantly affect these parameters. Changes in the concentration of chemical composition, such as amino acids and sugar, affected the sensory perception. Longer fermentation period was found to increase the amounts of amino acids contributing to umami and bitter tastes, while sugar content decreased with extended fermentation and in samples subjected to blanching. Nucleotide composition umami taste was more pronounced in plastic samples and those not subjected to blanching. Sensory evaluation also showed variations in the intensity of umami, bitter, sour, sweet tastes, and pungent, woody, floury, and rancid flavor. Based on the results, optimal fermentation period for producing over-fermented tempeh powder was approximately seven days, where the compositions of sugars, amino acids, and nucleotides remained relatively high. After complete fermentation, the concentration of bitter amino acids was excessively high and remained acceptable to consumers. These results showed the effect of fermentation period on flavor profile of over-fermented tempeh powder, providing valuable insights for application in food product development.