Taste Evaluation Research Articles

Good taste of culture and art: a cause-related marketing strategy

Package claims influence product perceptions. Specifically, prosocial information concerning sustainable organisational practices improves product evaluation. This research evaluates the effect of supporting cultural and artistic activities as a claim that influences taste evaluations. Taste is a metaphor for an emotional response to products. We conducted a mixed model experiment: The claim “Supports cultural/artistic activities” is the between-group variable, and four fruits are the within-subject variable (i.e., guava, pineapple, red apple, and green grapes). Descriptive statistics and a MANOVA analysis show that the sweet and umami taste is enhanced when fruits hold the cultural/artistic claim. This effect is not observed for the sour and bitter taste. Therefore, the results confirm the taste metaphor. Within the cause-related marketing literature, it is possible to interpret that supporting the culture/arts industry has a symbolic meaning for the consumer.

Preparation of berberine hydrochloride ion-exchange resin complex by β-cyclodextrin inclusion

In this study, berberine hydrochloride was combined with ion exchange resin to mask the unpleasant taste of berberine hydrochloride. The research uncovered the equation of berberine hydrochloride solubility in different β-cyclodextrin concentrations at different temperatures, providing a foundation for selecting binding parameters. The effects of various factors on the reaction process were then investigated. Following that, the characteristics and taste evaluation were studied to verify the formation. at last, the in vitro release studies of chosen complexes were determined in solution mediums with pH values of 1.0, 4.5, and 6.8. The results revealed that Amberlite IRP69, which has a higher drug availability and a better taste-masking effect, was selected as the drug carrier. The optimal combined conditions are that the β-cyclodextrin concentration is 0.06 mol·L−1, the temperature is 65 °C, and the berberine hydrochloride concentration is 15 mg·mL−1. Finally, in vitro release experiments of berberine hydrochloride and Amberlite IRP69 complex showed that the drug could be released more than 90% in a medium with pH values of 1.0, 4.5, and 6.8. The research provided a method for preparing the berberine hydrochloride and resin complex, and the well-tasting complex was successfully prepared.

Key Metabolites Influencing Astringency and Bitterness in Yinghong 9 Large-Leaf Dark Tea Before and After Pile-Fermentation.

Understanding the impacts of pile-fermentation on the taste quality of dark tea (DT) is crucial. Although the large-leaf DT, Yinghong 9 DT, was successfully developed, its taste quality was not systematically studied. This research aims to analyze how pile-fermentation affects taste. Our taste evaluations indicated that pile-fermentation reduces astringency while slightly increasing bitterness. Through untargeted metabolomic analysis, we identified 16 key metabolites associated with these taste changes. The analysis of the dose-overthreshold values affirmed that rutin, isoquercetin, myricetin 3-galactoside, EGCG, DL-C, and ECG were found to lower astringency, while caffeine contributed to the slight increase in bitterness. Additionally, the changes in these metabolites are closely linked to the catalytic effects of microbial extracellular enzymes. These findings provide a theoretical foundation for a deeper understanding of how pile fermentation influences the taste quality of large-leaf DT.

Pengaruh Penambahan Ekstrak Lemon (Citrus limon) terhadap Karakteristik Minuman Bunga Telang (Clitoria ternatea)

With its distinctive flower color, the butterfly pea flower has excellent potential as a functional beverage ingredient. Its anthocyanin content provides natural color and high antioxidant activity. This study aims to improve the quality of butterfly pea flower drink by adding lemon extract, which is rich in vitamin C. Using a Completely Randomized Design (CRD) with five treatment levels (10%, 20%, 30%, 40%, and 50% lemon extract), this study evaluated the effect of adding lemon extract on the physicochemical and organoleptic characteristics of butterfly pea flower drink. Antioxidant, pH, color, and sensory evaluations of taste, color, and scent were all included in the analysis. The outcomes demonstrated that adding lemon extract considerably impacted the butterfly pea flower drink's qualities. The best treatment was obtained at a concentration of 10% lemon extract (L1) with an antioxidant value of 0.28 ppm, pH 2.78, L*a*b* color value of 37.87, and received a good assessment in the organoleptic test, namely taste 3.48 (like), color 2.92 (like), and aroma 2.92 (like). * The combination of the natural blue color of butterfly pea flowers with the acidity of lemon produces a drink with an attractive appearance and fresh taste. In addition, adding lemon extract to butterfly pea flower drinks can improve product quality, especially at a concentration of 10%. With the addition of lemon extract, Butterfly pea flower drinks have great potential as functional drinks that are healthy and attractive to consumers.

Psychoacoustic characteristics of music soundtracks moderate juice taste perception

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

From menus to misbeliefs: Absolute frequencies of healthy and tasty dishes predict the unhealthy = tasty belief in restaurants

We examine whether the prevalence of healthy and tasty food options in restaurant menus leads to the formation of beliefs about the relationship between healthiness and taste that deviate from the correlation of healthiness and taste ratings. Participants (N = 195) rated the healthiness and taste of twelve dishes from two different restaurant types (American and vegetarian restaurants), estimated the frequencies of healthy and tasty options, and reported their health-taste beliefs. Results show that ratings of perceived healthiness and expected taste are uncorrelated in both restaurant types, but participants formed the misbelief that unhealthy dishes taste better than healthy dishes to a greater extent in American than in vegetarian restaurants. Regression analyses revealed that the absolute frequencies of food options were significantly related to participants' health-taste beliefs while controlling for the correlation between healthiness and taste ratings in both restaurant types. Participants were more likely to believe that healthy food tastes better than unhealthy food when they perceived that healthy and tasty food were both frequent (or infrequent) in the respective restaurant type. Our results provide evidence that relying on absolute frequencies, rather than covariation, to infer the relationship between healthiness and taste may lead to misbeliefs that do not reflect the health-taste correlation of individual food items.

Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties

Binary taste perception is widely studied in aqueous solutions but less investigated in non-Newtonian fluid systems. In this study, the effect of sweet tastants on the dynamic sour taste perception in thickened fluids and its underpinning oral processing factors were investigated. Subjects were tested for taste thresholds and salivary biochemical properties. By using hydroxypropyl methylcellulose (HPMC) as a thickening agent, subjects conducted sour taste evaluation, with and without maltose and/or HPMC, using descriptive sensory analyses. A simulated fluid shear elicited by fixed-frequency mastication was applied on thickened fluid sample oral processing during time-intensity sour taste evaluation. Results showed that adding maltose to fluid samples enhanced sour taste perception, and increasing fluid viscosity generally suppressed perceived maximum sour taste. Moreover, subjects with lower sour taste sensitivity and higher salivary buffering capacity reported overall lower sour taste intensity in most samples, validating the hypothesis that salivary properties importantly affect sour taste perception.

Study of the qualitative and sensory properties of yogurt manufactured by adding medicinal and aromatic plant ex-tract(mint)

This research aimed to study yogurt, to which an aqueous extract of the medicinal and aromatic plant (mint) was added to manufacture a new dairy product to improve and treat many different digestive system problems. They were using the lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus). The yogurt product was manufactured by adding an aqueous extract of mint with three concentrations of (1%), (2.5%), and (4%) (v/v) mint, and they were represented by N1, N2, and N3 treatments, respectively, as well as the control (C) treatment in which the yogurt was prepared without any addition. The treatments were stored for 21 days at (5±1)°C. The physicochemical and rheological properties were studied, which included measurement (pH, total acidity, viscosity, syneresis, and hardness), microbiological tests, as well as sensory evaluation on the first day of manufacture and after 7, 14, and 21 days of cold storage. The results showed no significant differences in the values of pH and total acidity, While significant differences were found in the values of syneresis, viscosity, and hardness. It was also observed that the numbers of starter bacteria varied for all treatments immediately after manufacturing, but during storage, a gradual decrease in their numbers was observed for all treatments, and the N3 treatment recorded the highest numbers of starter bacteria compared to the other treatments. Also, the results showed superiority of N2 and N3 treatments in the sensory evaluation of flavor, taste, texture and general acceptance.

Influence of Soursop Fruit Tea Concentration on the Fermentation and Quality Attributes of Water Kefir Beverages

Soursop is a seasonal and highly perishable fruit with a short shelf life after harvest. Therefore, fermentation with water kefir could be a great combination to develop a novel probiotic and dairy-free alternative beverage with distinctive flavors all year round. Therefore, this study aimed to formulate and characterize fermented beverages utilizing soursop fruit tea and water kefir microorganisms. An evaluation of physical parameters, antioxidant capacity, microbiological profiles, and sensory attributes was conducted after the fermentation process of the soursop water kefir. The result indicated that pH and Brix values remained in the acceptance range for consumption. According to microbiological results, all water kefir samples provided a high number of lactic acid bacteria and yeasts, although no significant differences were observed in microbial counts. Furthermore, the organoleptic acceptability of the fruit water kefirs was encouraging, particularly at a 1% initial soursop fruit tea concentration, with favorable ratings for taste and overall acceptability.

Comprehensive evaluation of plum taste: one hundred germplasm resources native along the Silk Road

Comprehensive evaluation of plum taste: one hundred germplasm resources native along the Silk Road

Test-retest reliability and normative data for “Seven-iTT”, a test for the assessment of taste and oral trigeminal function

BackgroundAssessment of taste and somatosensory perception in clinical practice lacks fast tests that are validated and reliable. Recently, a 12-item identification test for taste and oral trigeminal perception, and its shorter version, the Seven-iTT, was developed. The objectives of this study were to evaluate its test-retest reliability and establish normative data. New methodTwo-hundred participants (120 women, 80 men) with a good sense of taste performed a whole-mouth identification test using 12 filter-paper strips impregnated with low and high concentrations of sweet, sour, salty, bitter, astringency, and spiciness. Fifty of them repeated the task, with a median interval of 122 days from the first visit. Test-retest reliability was determined using Spearman correlation and the Bland–Altman plot method. ResultsThere was a significant correlation in identification score between the first and the second session for both versions of the test (r ≥ 0.28; p ≤ 0.048). The Bland–Altman plot reflected a good congruence between the results of the two sessions. Additionally, frequencies of correct identification were consistent between sessions, with women outperforming men (p = 0.005). Hypogeusia was established at Seven-iTT score of 3 of less. Comparison with existing methodsThe identification test combines taste and somatosensory perception, thus creating a more detailed diagnosis tool. Scores were correlated with self-rated taste perception. ConclusionThe present results confirmed the applicability of Seven-iTT for a reliable, fast evaluation of taste and somatosensory perception in the general population, that can be extended to clinical practice.

Unleashing the Potential of β -cyclodextrin Inclusion Complexes in Bitter Taste Abatement: Development, Optimization and Evaluation of Taste Masked Anti-emetic Chewing Gum of Promethazine Hydrochloride.

Motion sickness also known as kinetosis is a condition in which there exists a disagreement between visually perceived movement and the vestibular system's sense of movement. Nausea, vomiting, dizziness, fatigue, and headache are the most common symptoms of motion sickness. This study mainly focuses on the taste masking of Promethazine Hydrochloride (PMZ) by inclusion complexation method, its formulation development in the chewing gum form by using directly compressible gum base HIG® and its quality and performance testing. Different molar ratios (1:1, 1:2, 1:3 and 1:4) of PMZ-cyclodextrin complexes were prepared by using β-Cyclodextrin(β-CD) as a taste masking agent. These complexes were evaluated for FTIR, DSC, % Entrapment Efficiency, % drug yield, and taste evaluation by E-Tongue. The optimized ratio was further evaluated by sophisticated analytical techniques such as Scanning Electron Microscopy (SEM) and X-Ray Diffraction (XRD). A central composite design (CCD) (3 ^2) was utilized to examine the effects of independent variables (amount of gum-X1 and amount of plasticizer-X2) on dependent variables (%CDRY1 and hardness Y2). The prepared gums were evaluated for drug content, organoleptic properties, in-vitro dissolution testing by fabricated disintegration apparatus, texture analysis, etc. The optimization statistics showed that on decreasing the amount of gum, in- vitro drug release increases and hardness decreases. The optimized batch MCG-2 of Promethazine MCG showed 92.34 ± 0.92% of drug release, whereas for marketed formulation (Phenergan®-25mg) drug release value was 86.19 ± 1.88%. Results provided evidence that PMZ MCGs could be a better alternative to conventional tablet formulations with improved drug release, palatability and texture.

Characteristics of Umami Taste of Soy Sauce Using Electronic Tongue, Amino Acid Analyzer, and MALDI-TOF MS.

The objective of this study was to investigate the umami characteristics of soy sauce using electronic tongue evaluation and amino acid composition and matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) analysis. The soy sauce peptides were isolated from soy sauce using XAD-16 macroporous resin combined with ethanol solution. The results showed that the soy sauce peptide fraction eluted by 60% ethanol (SS-60%) exhibited a prominent umami taste, and the umami scores were highly positively correlated with the amino acid nitrogen contents of soy sauces. The umami scores of SS-60% were significantly positively correlated with the contents of free amino acids. Especially, Phe showed the highest positive correlation with the umami scores. In addition, five characteristic ion peaks with m/z at 499, 561, 643, 649, and 855 were identified in the peptide mass fingerprinting. Therefore, this study provides new insights into the umami characteristics for the taste evaluation and reality identification of soy sauce.

Metabolomic analysis of umami taste variation in Pyropia haitanensis throughout the harvest cycle

Porphyra sensu lato, a highly valuable edible seaweed renowned for its distinctive umami taste, undergoes significant taste variations during the harvest cycle, affecting product quality and pricing. In this study, umami-related metabolites in Pyropia haitanensis were investigated at different harvesting times using GC–MS metabolomic, targeted LC-MS analysis, and an electronic tongue taste evaluation. High concentrations of compounds, including glutamic acid, aspartic acid, and inosine 5′-monophosphate, were identified as the main contributors to the overall umami profile. The concentrations of the compounds and umami-enhancing substances, such as sugars, were negatively correlated as the harvesting period extended. The early harvested P. haitanensis exhibited a superior umami taste, which gradually decreased with subsequent harvest time. Proline, a known cold-resistance metabolite, accumulated as the seawater temperature decreased and the harvest period progressed. These findings provide insights into the optimal cultivation and harvesting practices for maintaining umami quality in P. haitanensis products.

Effects of Different Pretreatments on the GABA Content of Germinated Brown Rice

Brown rice germination increases γ-aminobutyric acid (GABA) levels and enhances its antioxidant activity. In this study, Kaohsiung 145 brown rice was used as the raw material, and soaked in various solutions for 6 h before being processed with either high-pressure processing (HPP) or ultrasonic treatment to increase the GABA content. The GABA and antioxidant components of brown rice were analyzed after 42 h of germination and subsequent air-drying to obtain a moisture content of 14%. The results showed that non-germinated brown rice had GABA at 7.10 mg/100 g and treatment with various soaking solutions (0.1% CaCl2, 0.1% Glu, 0.2% CaCl2, and 0.2% Glu) increased GABA contents. Specifically, 0.1% CaCl2 and 0.1% Glu exhibited higher GABA content, at 42.51 and 44.64 mg/100 g. Furthermore, the GABA content increased synergistically when combined with HPP (100 MPa, 10 min) and ultrasonic (20 min) treatments after soaking. The results showed that the GABA contents in germinated rice were the greatest after ultrasonic treatment, followed by HPP treatment, and the least with only soaking treatment. The treatments with 0.1% CaCl2 and 0.2% Glu combined with ultrasonic processing for 20 min resulted in the highest GABA content at 102.38 and 110.88 mg/100 g, respectively. Finally, 0.1% CaCl2 with ultrasonic treatment for 20 min was chosen, as it demonstrated a considerable improvement in total polyphenols content and DPPH scavenging abilities, as seen by improved scores in subsequent taste evaluations.

Sensory and Chemical Characteristics of Seasoning Made from Tempe Gembus Flour with Sugar and Salt Added

Gembus tempeh flour contains high levels of glutamate which can be used as a flavoring. The aim of this research is to determine the sensory and chemical characteristics of the flavoring ingredients of tempe gembus flour. The formulation ingredient for this research product is tempeh gembus from tofu dregs from the Cibuntu tofu making industry. Flour is made by curing tempeh for 3 days at 35°C, then slicing and drying at 70°C for 2 hours, then grinding and sifting using 80 mesh. The formulation was determined through two stages of sensory testing. Phase I sensory testing included the Duo-Trio differentiation test and hedonic test, using two samples of tempeh gembus flour formulation and a commercial MSG product as a control. Preferences are assessed using the parameters of color, aroma, taste and overall rating. Analysis of data from the differentiation test results uses the Chi-square test, while analysis of hedonic test data uses the Mann-Whitney test. The results of the phase I sensory test were used as a control in the phase II sensory test and compared with the sugar-salt addition formulation with a ratio of tempe gembus flour, salt and sugar of 5:3:2. Chemical testing was carried out which included testing water content, salt content and protein content. The test results showed that the sample with added sugar and salt had a water content of 4.6%, a salt content of 22.56%, a protein content of 7.74%, and panelists preferred sensory properties compared to the control.

Electronic tongue and nose sensor coupled with fluorescence spectroscopy to analyze aesthetic water quality parameters in drinking water distribution system

In this study, a new method is proposed for the evaluation of taste and odor of drinking water quality in water distribution systems by means of objective and quantitative indices derived from electronic sensors and fluorescence spectroscopy analysis. This method can be analyzed easily, quickly, and instead of subjective sensory analysis. Taste index (T.I.) and odor index (O.I.) were derived using an electronic tongue and nose. This method is simpler, faster, and less expensive than human panel methods. The tryptophan-like fluorescence index (TLF-I) and pipe deterioration index (PDI) of the water distribution system, derived from fluorescence spectroscopy, were also calculated to determine if the T.I. and O.I. were high or what was causing the difference. The target of comparison was the final water (point 1) that supplies water, and T.I., O.I., TLF-I, and PDI were calculated for the seven sampled points. Points 5 (3.91), 3 (3.82), and 6 (3.66) observed high T.I. O.I. was highest in the order of points 6 (3.65), 3 (3.16), and 5 (2.51). High TLF-I was observed at points 5 (160), 3 (111), and 6 (89), indexing a solid correlation. Other influencing factors at points 5, 3, and 6 included the PDI and water supply of the reservoir type. Point 5 had the highest PDI of 0.47. These results suggest that TLF-I and PDI can serve as indicators for interpreting the causes of changes in T.I. and O.I., which are indicators of aesthetic water quality. This method can assist in managing taste and odor quality data in drinking water distribution networks.

Investigation of the preference of marlin Kajikia audax sashimi with different lipid contents through sensory evaluation

Identifying the sensory properties of fish consumers is important for providing their preferred seafood. Odor, flavor, texture, and appearance affected the sensory preference for fish. Moreover, several compounds are involved in sensory preference. This study focused on lipids that affect preference for seafood and examined the lipid content preference in marlin Kajikia audax sashimi. First, lipid contents and fatty acid compositions of different individual sizes and body parts of marlin were compared. Next, the preference for overall, taste, texture, odor, aftertaste, and lipid content in marlin sashimi taken from different parts of the body with different amounts of lipids was investigated using the paired preference method. Then the relationship of lipid content preference with other preferences were also evaluated using the Chi-square test. The crude lipid of big-sized marlin (51.1–55.1 kg) was 9.5%−13.2%, and the crude lipid of small-sized marlin (23.5–30.0 kg) was 0.8%−1.2%. The dorsal parts of big-sized marlin had lipid contents in the anterior parts higher than those in the posterior parts (p < 0.05). Whereas no differences were observed in the fatty acid composition of different body parts. The lipid content preference for the anterior dorsal part (high lipid part) was higher than that for the posterior dorsal part (lower lipid part) (p < 0.05). However, no difference in overall preference was observed. Additionally, the relationship between lipid content preference and other preference were indicated that the high lipid content parts preferred group significantly preferred the high lipid content parts at overall and taste evaluation (p < 0.01). On the other hand, the low lipid content parts preferred groups showed opposite evaluation. Therefore, the lipid content was associated with the preference for marlin sashimi and be classified into two groups: one prefers high lipid sashimi and the other prefers low lipid sashimi.

The choice of probiotics affects the rheological, structural, and sensory attributes of lupin-oat-based yoghurt

Plant-based yoghurt (PBY) presents an alternative for vegetarians, flexitarians, and individuals with dairy allergies. However, how the bacterial (culture) variations can impact the properties are not yet well investigated. This study aims to investigate the physicochemical attributes, encompassing texture, rheological properties, microstructure, and sensory characteristics, of yoghurt formulated with a lupin-oat base as affected by the addition of commercial probiotics including Lactobacillus delbrueckii subsp. bulgaricus, Streptococcus thermophilus, Lactobacillus rhamnosus, L. casei 431 (Lactobacillus paracasei), Lactobacillus plantarum, BB12 (Bifidobacterium sps) during storage at 4 °C for 28-day. Significantly, lupin-oat yoghurt fermented with a combination of Lactobacillus plantarum, and Bifidobacterium species exhibited rapid metabolic activity, leading to a notable reduction in fermentation time compared to other probiotic strains. Furthermore, this combination conferred similar water-holding capacity, firmness, and consistency with dairy yoghurt (control). Different probiotic strains induced variations in particle size and led to shear-thinning behaviour across all yoghurt samples. Over the refrigerated storage, a decline in apparent viscosity was observed and lupin-oat yoghurt exhibited greater rigidity compared to dairy yoghurt. Changes in the yoghurt microstructure during storage, notably the presence of increased serum pores were associated with its functional attributes. Confocal and scanning electron microscopy revealed distinctive microstructural features in yoghurt fermented with Lactobacillus plantarum and Bifidobacterium species compared to other probiotic combinations. Notably, this combination garnered higher sensory ratings for appearance, taste, flavour, texture, and overall acceptability, positioning it as a suitable dairy yoghurt alternative. These findings provide insights into enhancing the structural and sensory attributes of lupin-oat-based yoghurt.

Characteristics of Fruit Leather with Proportion of Carica Puree (Carica pubescens) : Lime Juice (Citrus aurantifolia) and Carrageenan and Their Shelf Life Estimation

Fruit leather is a delectable treat crafted from pureed and dehydrated fruit. Carica fruit (Carica pubescens) contains fiber and pectin, which are requirements for making fruit leather. Lime (Citrus aurantifolia) was added as an acid in the gel formation. The addition of carrageenan is expected to improve the plasticity of fruit leather. One of the qualities of fruit leather is determined by its shelf life. This study seeks to assess the physicochemical and organoleptic attributes of carica and lime fruit leather, as well as to analyze the estimation of shelf life resulting from the optimal treatment. Factorial completely randomized design (CRD) with two factors was utilized in the study. Factor I involved the ratio of carica puree to lime juice (95:5, 90:10, 85:15), while factor II consisted of different carrageenan concentrations (0,3%, 0,6%, 0,9%) with two replications. The results were documented in English. The data was subjected to analysis of variance (ANOVA) followed by Duncan's New Multiple Range Test (DNMRT) at a significance level of 5%. The most effective treatment was found to be a blend of 95% carica puree to 5% lime juice, combined with 0.9% carrageenan. The test results revealed a moisture content of 15,33%, crude fiber content of 2,55%, pH level of 4.65, tensile strength of 4,45 N, vitamin C concentration of 12,20 mg/100g, antioxidant activity of 25,23%, color intensity of 3,24 (neutral), aroma profile of 3,04 (neutral), taste rating of 4,00 (like), texture score of 3,12 (neutral), total dietary fiber content of 4,45%, and an estimated shelf life of 70 days at 10⁰C (under refrigeration), 10 days at 30⁰C (at room temperature), and 3 days at 50⁰C.