Analysis of Active Components on Oral Fat Sensations in Oolong Tea

Mura, Emi; Yagi, Minako; Kizaki, Yuki; Matsumiya, Kentaro; Matsumura, Yukihiko; Hayashi, Yukako

doi:10.3136/fstr.23.71

Cited by 5 publications

(3 citation statements)

References 36 publications

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“…At the same time, it is worth noting that astringent drinks, such as tannic wine and some teas, can help reduce the perception of fattiness in food (e.g., Mura, Yagi, Kizaki, Matsumiya, Matsumura, & Hayashi, 2017;Peyrot des Gachons, Mura, Speziale, Favreau, Dubreuil, & Breslin, 2012). Some of the experts quizzed by Eschevins et al (in press) made much the same point when suggesting that the aim behind certain food-beverage pairings might be to help mask a negative, or disliked characteristic in the other product.…”

Section: Perceptual Modulationmentioning

confidence: 99%

Food and beverage flavour pairing: A critical review of the literature

Spence

2020

Food Research International

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The recent explosion of interest in the topic of flavour pairing has been driven, at least in part, by the now-discredited food-pairing hypothesis, along with the emergence of the new field of computational gastronomy. Many chefs, sommeliers, mixologists, and drinks brands, not to mention a few food brands, have become increasingly interested in moving the discussions that they have with their consumers beyond the traditional focus solely on food and wine pairings.Here, two key approaches to pairing that might help to explain/justify those food and beverage combinations that the consumer is likely to appreciate are outlined. Historically-speaking, many conventional pairings emerged naturally from cultural/geographical matches, presumably internalized as semantic knowledge amongst consumers. In this review, such conventional pairings are framed as but one example of a cognitive/intellectual food-beverage strategy. The alternative approach to pairing that has become increasingly popular in recent years involves experts/commentators making recommendations based on the perceptual relationship, or interaction, between the component stimuli, be it one of perceived similarity, contrast, harmony, emergence, or modulation (either suppression or enhancement).Physicochemical accounts of pairing, based on the presence of shared flavour molecules (e.g., aromatic volatiles) in the to-be-combined flavours or ingredients, have also gained in popularity. Here, though, the latter approach is framed as an ultimately unsuccessful attempt to predict matches based on perceived similarity. This review summarizes the available evidence concerning food-beverage pairing and proposes a new dichotomy between intellectual/cognitive and perceptual pairing principles in the case of food-beverage matching.

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Section: Perceptual Modulationmentioning

confidence: 99%

Food and beverage flavour pairing: A critical review of the literature

Spence

2020

Food Research International

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“…Attenuation characteristics of bitterness were evaluated using the modified time-intensity method [20].…”

Section: Bitter Sensitivity Assessment For Multi-sip Ti Measurementmentioning

confidence: 99%

“…Multi-sip TI measurement was conducted to assess the accumulation characteristics of bitterness [20,22]. At the beginning of the session, participants rinsed their mouths 4 times with deionized water.…”

Section: Bitter Sensitivity Assessment For Multi-sip Ti Measurementmentioning

confidence: 99%

Tolerance of bitter stimuli and attenuation/accumulation of their bitterness in humans

Mura

Yagi

Yokota

et al. 2018

Bioscience, Biotechnology, and Biochemistry

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Some components of bitterness make key flavor contributions to promote the palatability of foods, whereas other components are recognized as aversive signals to avoid consuming harmful substances. These contradictory behaviors suggest that humans tolerate tastes of bitterants based on certain criteria. Here, we investigated human taste tolerance and sensory cues leading to diverse taste tolerance of bitter compounds. Tolerance of eight bitter compounds, which are typically contained in foods, was evaluated by measuring detection and rejection thresholds. The results revealed that the level of tolerance of each compound was variable, and some compounds showed an acceptable concentration regarding the suprathreshold intensity. Tolerance did not depend on the nutritive value or attenuation and accumulation characteristics of bitterness and bitter taste receptors. These results suggest that the criteria controlling tolerance of bitter compounds may be derived from a complex relationship between the taste quality and cognitive process.

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Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion

Yang²,

Zhu³

et al. 2023

Food Hydrocolloids

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Analysis of Active Components on Oral Fat Sensations in Oolong Tea

Cited by 5 publications

References 36 publications

Food and beverage flavour pairing: A critical review of the literature

Food and beverage flavour pairing: A critical review of the literature

Tolerance of bitter stimuli and attenuation/accumulation of their bitterness in humans

Tea polyphenols-OSA starch interaction and its impact on interface properties and oxidative stability of O/W emulsion

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