Taste Of Food Research Articles

Taste Characteristics of Various Amino Acid Derivatives.

Amino acids contribute to the taste of foods. Previous studies on the taste of amino acids focused mainly on α-amino acids, and therefore, the taste characteristics of amino acid derivatives remain unclear. In the present study, we targeted 6 different amino acid derivatives, β-alanine, citrulline, creatine, γ-aminobutyric acid, taurine, and ornithine, and evaluated their taste characteristics in a human sensory study. All tested amino acid derivatives showed multiple taste qualities; no derivatives had only a single taste quality. However, their taste intensities were relatively weak even at high concentrations. Given that the interactions between amino acid derivatives and nucleotide result in taste enhancements, we investigated the effect of inosine 5'-monophosphate (IMP) on the taste characteristics and found that the taste intensity of ornithine increased in the presence of IMP. This finding will be useful for understanding the role of amino acid derivatives as taste substances in daily foods.

Pengaruh sistem pemesanan makanan digital terhadap ketepatan waktu pemberian makanan dan kepuasan pasien

Effect of digital food ordering system on timeliness of feeding and patient satisfactionBackground: Computer-based information systems simplify food ordering, speed up the calculation of order data, and reduce operational costs for patient food ordering processes to reduce the time lag between ordering food and serving it to consumers. Only a few studies have examined the effect of digital food ordering applications on feeding accuracy and patient satisfaction.Objective: This study aims to determine the relationship between the digital food ordering system and the timeliness of feeding, and the relationship between timeliness of feeding, taste, menu variety, staff appearance, and food service with patient satisfaction.Methods: This study uses a mixed design design with a parallel concurrent mixed method. Quantitative research uses the one-group pretest-posttest pre-experimental design without a control group design and qualitative research uses the social constructivism–interpretation paradigm. The research was conducted in July 2022 at the Bayu Asih Hospital in Purwakarta. The study population consisted of 91 inpatients using a sampling technique, namely total sampling, while the number of samples for qualitative data was five persons using purposive sampling. Bivariate analysis used the Wilcoxon and Chi-Square tests, while the qualitative analysis used a deductive approach.Results: The average time for serving food with manual ordering tends to be greater, namely 181.5 seconds, which decreases to 156.62 seconds after using a digital food ordering system. Most of patients (73.6%) were satisfied with the timeliness of feeding, the taste of the food provided, the varied menu, and the neat appearance of the servers. The results of the analysis showed a significant relationship between the timeliness of food serving (p=0.006); food taste (p=0.001); menu variety (p=0.001); and the appearance of the waitress (p=0.001) with patient satisfaction.Conclusion: The timeliness of feeding increases after using a digital food ordering system. Timeliness of feeding, food taste, variety of food menus, appearance of food serving staff, and food service are significantly related to patient satisfaction.

Data of National Dishes in the Developed and Developing Countries in the World, Their Similarity and Trade Flows

This paper presents a database that includes information on national recipes and their ingredients for 171 countries, measures for food taste similarities between all 171 countries as well as bilateral migration and agro-food trade data for 5 years. The database can be used for analyzing e.g., the relation between food preferences and international trade or food preferences and health outcomes (e.g., obesity) across countries.

Social and cultural mobility: rising to the middle class and cultural practices in contemporary Finland

Abstract How does social mobility influence cultural taste and participation? Cultural reproduction theory predicts little change, while cultural mobility theory suggests more substantial makeover. This article explores the influence of upward educational and occupational mobility in reading literature, participation in highbrow activities, television watching, and music and food tastes, focusing on mobility from the secondary-level education and the working class to the higher education and the middle class. By analysing survey data (N = 2,813) collected in Finland in 2007 and 2018 with ordinary least squares regression, we show that educational mobility and occupational mobility are mostly differently related to tastes and participation. Both educationally and occupationally upwardly mobile people tend to participate more in highbrow activities, watch less television and dislike meat-heavy food, as is more typical to their social destination than to their social origins. Conversely, the educationally upwardly mobile, again more typical to their destination, tend to read more books, like light-ethnic food and classical music, and dislike popular folk, but occupational mobility is not associated with reading or liking light-ethnic food, and the occupationally mobile retain their original tastes in classical and popular folk music when education is controlled for. We discuss the implications of our results.

Taste Analog Perception System Based on Impedance Spectrum Sensor Array and Human-Like Fuzzy Evaluation Cloud Model

The taste of food affects consumers’ preferences, and the detection and analysis of food with complex ingredients are mostly based on artificial sensory evaluation. To avoid the subjectivity of artificial sensory evaluation, it is very effective to develop a taste analog perception system that can complete the detection, analysis, and evaluation of food with complex ingredients. The system includes the data acquisition part and the data processing part. For the data acquisition part, rGO and its composites were selected to modify the screen-printed electrodes to construct a sensor array for obtaining the overall information on the taste characteristics of the tested samples, providing a basis for subsequent comprehensive analysis. For the data processing part, a sensory evaluation model of food taste based on the cloud model is established, and a feature matrix is introduced to realize the taste evaluation of single measurement data. To verify the effectiveness of the developed system for the detection and evaluation of food with complex ingredients, a Chinese liquor with a mature sensory evaluation system was selected as the sample. The evaluation results of the taste analog perception system for Chinese liquor significantly correlate with the artificial sensory evaluation, which indicated that the system can be very close to human perception and the effectiveness for the evaluation of food with complex ingredients. At the same time, the system also showed good stability and repeatability. The taste analog perception system is low cost, miniaturized, and convenient to operate and provides an effective method for simulating the field of human perception.

Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide

Umami peptides are an important taste substance in fermented foods. However, in the absence of known microbiota-derived umami peptides, the understanding of the umami mechanism remains unclear. Tetragenococcus halophilus, a dominant fermentation bacteria, may be an important source of umami peptides. Accordingly, T. halophilus fermentation broth was fractioned by ethanol precipitation, gel chromatography, and reverse phase-high performance liquid chromatography. The isolated peptide fraction with the most intense umami taste was screened by amino acid composition and sensory analyses. Finally, three novel microbiota-derived peptides (DFE, LAGE, and QLQ) were identified, synthesized, and characterized for taste. Among them, only DFE had umami and umami-enhancing abilities improving multiple tastes. Molecular docking studies indicated that DEF binds to T1R1/T1R3 receptors through hydrogen bonding and electrostatic interactions involving receptor residues Ser332, Ser256, ASN41, His125, etc. This study highlights the critical role of microbiota-derived peptides in the umami taste of fermented foods.

Culinary Treatments Affect Sensory Attributes and Consumer Preference for Sweet Potato Cultivars

Food quality and taste preference are important factors influencing the production and adoption of sweet potato (Ipomea batatas L.) cultivars in a specific growing region. There is very limited published information available on the sensory attributes and quality profile of sweet potato cultivars grown in Canada, even though there is a substantial increase in both production and consumption over the last few years. This study analyzed five different culinary treatments on sweet potato sensory attributes along with taste preferences. Oven-baked, boiled, fried, steamed and mashed culinary treatments were found significantly different (P < 0.05) for mealiness, sweetness and for taste profiles. Sweet potato cultivars were significant different (P < 0.05) for taste and sweetness attributes. A non-significant difference was recorded for interaction between culinary treatments and the tested cultivars for bitterness, mealiness, sweetness and taste profile. Expert panel preferences significantly differed (P < 0.05) for boiled, fried and steamed culinary treatments for tested cultivars, whereas, no difference was observed for oven-baked and mashed sweet potatoes. Boiled, fried, steamed and mashed culinary treatments for ‘Covington’ were most liked by the panelists, followed by ‘Radiance’. These sensory analysis and preferences of tested sweet potato cultivars can provide a reference for the food processing industry in preparing sweet potatoes for Canadian consumer consumption and the study outcomes can be used to guide sweet potato variety development for specific quality traits.

Visualization of Changes in Taste of Food during Chewing Process

Visualization of Changes in Taste of Food during Chewing Process

PERCEIVED VALUE, CUSTOMERS’ SATISFACTION, AND CUSTOMERS’ BEHAVIORAL INTENTION TOWARDS MALAYSIAN HERITAGE FOOD SERVED BY HOTELS AROUND KLANG VALLEY

Malaysian heritage food has become the most noticeable sign of the intermingling culture of ’Malaysia’s multiracial population. Heritage food can provide an intuitive sense of unity and a better understanding of the history of multiracial cultures. While their heritage foods are served in various establishments, hotel dining restaurants have become one of the most essential platforms that serve the highest quality Malaysian heritage food. The general objective of this research is to determine the perceived value, customer satisfaction, and behavioural intention towards Malaysian heritage food served by hotels around Klang Valley. A semi-structured questionnaire was used to select 200 respondents among customers who dined in the chosen hotel restaurants around Klang Valley. Findings are shown in terms of the perceived value of overall atmospheric (3.88 ± 0.51) followed by the overall service quality (3.78 ± 0.52) and the overall food quality (3.77 ± 0.65). Respondents were most satisfied with the “Interior dining environment” (3.85 ± 0.62), and “Professionalism and courtesy of the employees” (3.80 ± 0.65); however, they appeared less enthusiastic about the “Taste and authenticity of the heritage foods” (3.64 ± 0.63) and the “Price of the food” (3.55 ± 0.68). The impact of customer behavioural intention was also further discussed. Finally, the study indicated that there is a significant difference in the perceived value (p=0.007) and customer satisfaction (p=0.035) among varying demographic characteristics (race). However, no significant differences among demographics toward the dependent variable of customer satisfaction were found. Only race is significantly related to perceived value and customer satisfaction.

Characterization, High-Density Fermentation, and the Production of a Directed Vat Set Starter of Lactobacilli Used in the Food Industry: A Review

Lactobacilli have been widely concerned for decades. Bacteria of the genus Lactobacillus have been commonly employed in fermented food to improve the appearance, smell, and taste of food or prolong its shelf-life. They comprise 261 species (by March 2020) that are highly diverse at the phenotypic, ecological, and genotypic levels. Some Lactobacilli strains have been documented to be essential probiotics, which are defined as a group of living microorganisms that are beneficial to the health of the host when ingested in sufficiency. However, the characterization, high-density fermentation, and the production of a directed vat set (DVS) starter of Lactobacilli strains used in the food industry have not been systematically reported. This paper mainly focuses on reviewing Lactobacilli as functional starter cultures in the food industry, including different molecular techniques for identification at the species and strain levels, methods for evaluating Lactobacilli properties, enhancing their performance and improving the cell density of Lactobacilli, and the production techniques of DVS starter of Lactobacilli strains. Moreover, this review further discussed the existing problems and future development prospects of Lactobacilli in the food industry. The viability and stability of Lactobacilli in the food industry and gastrointestinal environment are critical challenges at the industrial scale. The new production equipment and technology of DVS starter of Lactobacilli strains will have the potential for large-scale application, for example, developing low-temperature spray drying, freezing granulation drying, and spray freeze-drying.

The Correlation between Patients' Perception of Food Taste and Menu Variation with The Covid-19 Patients' Food Acceptance

Food acceptance is patient's ability to spend food served, while in this study measured using food waste. In Covid-19 patients, it is necessary to pay attention of their food intake in order to optimize body's immune system. Improved immune system could help faster healing process. Thus, observing factors that affects food waste such as patients’ perception and menu variation are needed. This study was conducted to analyze correlation between patient perceptions of food taste and menu variations with food waste in patients at the Covid-19 Indrapura Field Hospital. This study used a cross-sectional design. Sample was selected using the accidental sampling technique, 148 respondents were selected. Data was analyzed by using Pearson correlation test. Most of respondents were male (60.8%), aged 15-39 years (63.5%), and had a length of stay of 7 days (58.1%). Most of the respondents admitted that food taste was good and very good (90.5%), as well as menu variations were classified as good and very good (89.2%), with average food waste of respondents was 10.4%. Statistical test show that there was a correlation between food taste (p value = 0.000) and menu variations (p value = 0.005) with food waste Covid-19 patients. It is concluded that there is a significant correlation between food taste and menu variations with the food waste among Covid-19 patients. Though it meets hospital food waste standards, it is still important to pay attention to the things related to food taste and menu variations to keep the food waste below minimum standards.

Does Food Image Attribute influence The Tourist Repeat Visitation? Evidence from Malaysia

Tourism has huge contribution on economic. Most of countries compete to impress new tourist and repeated tourist to visit their tourism. Food image is said as attractive factor that influence tourist satisfaction and finally repeat visitation. However, lack of study has found it directly. Thus, objective of this study is to determine food image attributes from tourist’s perception and its relationship on their repeat visitation. Its attributes are included food quality, food price, and food taste. The study was conducted in Penang, Malaysia by a structured questionnaire of 236 repeated tourists. Findings show that food quality, food price, and food taste have significant correlation with tourist repeat visitation. The better food quality, unique with local ingredient will increase the chances of tourist repeat visitation to that place. It is balancing with reasonable, appropriate and valuable price. Some recommendations offer to assist restaurateur and also destination marketers to develop their strategies in increasing tourist repeat visitation.

English

The study was carried out to determine consumers’ choice of formal full-service restaurants in Ghana. Survey was employed and data were collected using questionnaire. Fifty (50) consumers were selected for the study using the systematic sampling technique. Descriptive and inferential statistics were employed to analyse data gathered. The findings revealed that, all the variables in the study influence consumers’ choice of formal full-service restaurants. However, the  most important  factors in order of ranking were: food quality and taste of food, variety of menu items, product/menu price, service quality, location of restaurants, dining environment, restaurant brand popularity, prompt service, staff cooperation and parking space were major factors that influence consumers’ choice of formal full service restaurants. The study further, established that consumers demographic profiles influence their choice of formal full-service restaurant. This study, the first of its kind in Ghana, is important as it is expected to expand literature on the extent of relationship between demographic factors and consumer's choice of  full -service restaurant to  hospitality educators and hospitality practitioners. This study recommend that hospitality operators should  focus  more on food quality  as well as all the attributes examined in the study in order to meet the expectations of their consumers.   Key words: Consumers, formal full-service restaurants, attributes, hedonic customers, selection.

GENETIC DIVERSITY OF BAK-KALA (ETLINGERA ELATIOR (JACK) R.M. SM.) IN ACEH PROVINCE, INDONESIA

Torch ginger – bak-kala (Etlingera elatior (Jack) R.M.SM.) already has been proven an effective traditional medicine by tribes in Aceh Province, Indonesia. Solid primary evidence for the torch ginger, bak-kala’s medicinal properties include the healing effects experienced by the traditional tribes in Aceh, when treated for illnesses, such as, cough, fever, and sprains. Likewise, it has been proven to be a use for food ingredients, i.e., vegetables and spices to enhance the taste of food. Much of the available documented information focused on its biochemical and pharmacological aspects. Even though the utilization of bak-kala resources is mainly at the level of diversity, there is no information on its genetic diversity in Aceh. The high intensity of bak-kala utilization is not simultaneous with information on its genetic diversity. On the other hand, many uses of bak-kala are specific for certain accessions with particular benefits. The study aimed to create a classification system for bak-kala variations based on inter-simple sequence repeats (ISSR) markers and to provide information on the genetic diversity of bak-kala in Aceh Province. The 35 accessions were divided into eight populations based on the geographical locations from which they were collected. Data were recorded and analyzed using 10 ISSR primers with 77 total bands. The molecular characters divided the accessions into four major groups. As revealed by expected heterozygosity (He), genetic variability among the population showed that the Simeulu population possessed a greater level of variability than other populations. The results of the analysis of molecular variation (AMOVA) showed that the genetic variation within the population was higher (60%) than the genetic variation among populations (40%). The studies can be used to plan conservation strategies, optimal utilization of the species, and crop improvement programs in the future.

Beneficial Impacts and Phytocomponents of Cinnamomum in Indonesia: A Review

Cinnamon, Lauraceae family, is believed to be the world's good spice. Cinnamon is widely developed in Indonesia and is utilized as a spice in the kitchen and as a medicine. In Indonesia itself, the mention of the cinnamon plant can be different in various regions. Cinnamon can produce bark, bark essential oil, cinnamon oleoresin, bark powder and leaf essential oil. Cinnamon can give food taste and aroma. Cinnamon is a great source of micronutrients and macronutrients. Cinnamon can be an important source of energy, carbohydrates, vitamins and minerals. Cinnamon is a great spice for human health and nutrition, because cinnamon has various active phytochemical compounds that play an important role in pharmacological activity.

The NET locus determines the food taste, cooking and nutrition quality of rice

The NET locus determines the food taste, cooking and nutrition quality of rice

Engaging Preschoolers in Food Tasting and Movement Activities Using Mobile Applications

The ubiquity of mobile devices and their use in daily life create new paths for health promotion interventions, such as promoting healthy behaviors among families.1,2 The preschool years are an important stage of development when children begin displaying independence while still requiring guidance to help them develop healthy eating and physical activity (PA) behaviors.3,4 At the same time, preschoolers are engaging with screens, with 98% of young children having access to digital devices and 42% owning a tablet.

Flavonoid rich extract of Trigonella foenum-graecum leaves ameliorate liver fibrosis

Liver fibrosis is a leading cause of mortality and morbidity globally. For decades, plant secondary metabolites such as flavonoids and saponins have attained much consideration due to their safer therapeutic potential against chronic liver diseases. Trigonella foenum-graecum (Common name “Fenugreek”) is an annual herb used as a spice to increase the taste and aroma of food. Its fresh leaves are used as food and are rich in flavonoids. In the current study antifibrotic potential of Trigonella foenum-graecum flavonoid-rich leaf extract (TF) was evaluated in CCl4-induced hepatic fibrosis in mice. The ALT, AST, MDA, CAT, and GSH analysis illustrated that the treatment group significantly reverses CCl4-induced liver damage. The TF extract was found to be rich in quercetin and kaempferol derivatives analyzed through ESI-MS/MS. After four weeks of the TF treatment, hepatocyte architecture improved and collagen deposition in mice liver tissues reduced considerably. The expression of fibrotic markers, including COL-IA, α-SMA, PDGF, and TIMP1, was downregulated, and MMP3 was upregulated significantly at mRNA and protein levels. Interestingly, TF significantly downregulated NF-κB expression and TGF-β/Smad signaling pathway and upregulated miR-146a and miR-29b. Taking together, these results demonstrated that Trigonella foenum-graecum flavonoid-rich leaf extract ameliorated liver inflammatory and fibrogenic responses through miR-146a/miR-29b/TGF-β/Smad axis.

Respect for conscientious judgement in health care.

Respect for conscientious judgement in health care.

Enhanced salt-tolerance of Bacillus subtilis glutaminase by fusing self-assembling amphipathic peptides at its N-terminus.

Glutaminase (EC 3.5.1.2) can catalyze the deamidation of glutamine, which has been used to improve umami taste in oriental fermented foods. However, a high salt concentration is still a fundamental challenge for glutaminase application, especially in soy sauce production. To improve the salt tolerance of glutaminase, the self-assembling amphiphilic peptides EAK16 and ELK16 were fused to the N-terminus of a mutant (E3C/E55F/D213T) derived from Bacillus subtilis glutaminase, yielding the fusion enzymes EAK16-E3C/E55F/D213T and ELK16-E3C/E55F/D213T, respectively. As ELK16-E3C/E55F/D213T was expressed as insoluble active inclusion bodies, only the purified EAK16-E3C/E55F/D213T was subjected to further analyses. After the incubation with 18% (w/v) NaCl for 200 min, the residual activities of EAK16-E3C/E55F/D213T in a NaCl-free solution reached 43.6%, while E3C/E55F/D213T was completely inactivated. When the enzyme reaction was conducted in the presence of 20% NaCl, the relative activity of EAK16-E3C/E55F/D213T was 0.47-fold higher than that of E3C/E55F/D213T. As protein surface hydrophobicity and protein particle size analysis suggested, oligomerization may play an important role in the salt-tolerance enhancement of the fusions. Furthermore, EAK16-E3C/E55F/D213T achieved a 0.88-fold increase in the titer of glutamic acid in a model system of soy sauce fermentation compared to E3C/E55F/D213T. Therefore, the fusion with self-assembling amphiphilic peptides is an efficient strategy to improve the salt-tolerance of glutaminase.