Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

Niimi, Jun; Eddy, Andrew; Overington, Amy R.; Heenan, Samuel P.; Silcock, Patrick; Bremer, Phil; Delahunty, Conor M.

doi:10.1016/j.foodqual.2013.05.017

Cited by 69 publications

(36 citation statements)

References 52 publications

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“…In agreement with several previous studies that show influences of salt on flavor perceptions (Ventanas and others ; Liem and others ; Boisard and others ; Niimi and others ), sodium salt concentrations (salt) were related to sensory taste scores for bitter ( r = −0.892), sweetness (0.816), and umami (0.932). Sodium contents were not significantly correlated with sensory attributes of salty taste ( r = 0.110).…”

Section: Resultssupporting

confidence: 91%

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Shiota

Iwasawa

Suzuki-Iwashima

et al. 2015

Journal of Food Science

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The impact of flavor composition, texture, and other factors on desirability of different commercial sources of Gouda-type cheese using multivariate analyses on the basis of sensory and instrumental analyses were investigated. Volatile aroma compounds were measured using headspace solid-phase microextraction gas chromatography/mass spectrometry (GC/MS) and steam distillation extraction (SDE)-GC/MS, and fatty acid composition, low-molecular-weight compounds, including amino acids, and organic acids, as well pH, texture, and color were measured to determine their relationship with sensory perception. Orthogonal partial least squares-discriminant analysis (OPLS-DA) was performed to discriminate between 2 different ripening periods in 7 sample sets, revealing that ethanol, ethyl acetate, hexanoic acid, and octanoic acid increased with increasing sensory attribute scores for sweetness, fruity, and sulfurous. A partial least squares (PLS) regression model was constructed to predict the desirability of cheese using these parameters. We showed that texture and buttery flavors are important factors affecting the desirability of Gouda-type cheeses for Japanese consumers using these multivariate analyses.

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Section: Resultssupporting

confidence: 91%

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Shiota

Iwasawa

Suzuki-Iwashima

et al. 2015

Journal of Food Science

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“…Although there has been considerable research on taste-aroma cross-modal interactions and perception, interactions involving trigeminal stimuli are less understood. Tastants and odorants certainly influence one another, enhancing one another in congruent tasteodor pairs, such as sweet taste and fruity odor, sweet taste and almond odor, or salty taste and cheese odor, even when the odorant is present at subthreshold levels (Auvray & Spence, 2008;Barba, Beno, Guichard, & Thomas-Danguin, 2018;Dalton, Doolittle, Nagata, & Breslin, 2000;Frank & Byram, 1988;Haber et al, 1977;Labbe, Ferrage, Rytz, Pace, & Martin, 2015;Linscott & Lim, 2016;Niimi et al, 2014;Stevenson, Prescott, & Boakes, 1999). However, in the absence of one or the other, odors can evoke a taste perception in the absence of a tastant, but a taste cannot evoke an odor perception in the absence of an odorant (Niimi et al, 2014;Thomas-Danguin, Sinding, Tournier, & Saint-Eve, 2016).…”

Section: Cross-modal Flavor Interactions and Enhancementmentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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“…The aroma compound mixtures evaluated were a Cheddar mixture based on Niimi et al . () and three variants of the Cheddar mixture with altered aroma compound composition. Variants included a fruity cheese character (ester mixture), a blue cheese character (ketone mixture), and a buttery cheese character (diacetyl mixture).…”

Section: Methodsmentioning

confidence: 99%

“…Conversely, effect of taste has been reported to enhance cheese flavor intensity when combined with cheese aroma (Niimi et al . ). In particular, through learned association, flavor intensity can be enhanced when aroma is mixed with nutritive tastes including sweet, salty, and umami.…”

Section: Introductionmentioning

confidence: 97%

Sensory Interactions between Cheese Aroma and Taste

Niimi

Eddy

Overington

et al. 2015

Journal of Sensory Studies

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Cross-modal interactions between cheese aroma and cheese taste, and between aroma were investigated. Aroma was varied by four mixture types and three concentrations, all with a background cheese taste, with four aroma only controls. All cheese aroma samples were produced using 10 aroma compounds commonly found in cheese but at varying individual concentrations of compound. A panel of assessors (n 5 8) evaluated in triplicate the intensities of four flavor attributes; overall intensity of cheese, fruity cheese, blue cheese, and buttery cheese. The flavor attributes that corresponded to the aroma compound mixtures were perceived highest in intensity; blue cheese flavor (from additional methyl ketones: 2-butanone, 2-heptanone, and 2-nonanone), fruity cheese flavor (from additional esters: ethyl butanoate and ethyl hexanoate) or buttery cheese flavor (from additional diacetyl). An increase in select aroma compound concentrations from the base aroma mixture revealed the effect of aroma mixture interactions on flavor perception. Overall intensity of cheese was significantly suppressed by esters (P < 0.01) and diacetyl (P < 0.01), while it was unchanged by methyl ketones. Removing taste from the mixture significantly reduced all flavor attribute intensities regardless of cheese aroma character. Changing the aroma character gave different variants of cheese flavor but did not enhance overall intensity of cheese. PRACTICAL APPLICATIONSVarying aroma compound concentrations within a mixture to produce different aroma types can change the flavor character. It could not however, enhance the flavor intensity of generic cheese flavor intensity. In this case, altering aroma character is not an effective means to potentially compensate for reduced taste on flavor intensity. Manipulating aroma compounds that have a large influence on the flavor concept of cheese however, such as methyl ketones, could change flavor character without altering generic cheese flavor intensity. Manipulating aroma compounds that contribute to a background flavor of cheese, such as esters and diacetyl, not only could change flavor character but suppress the generic cheese flavor intensity. Aroma compounds of choice for manipulation are therefore critical to maintaining the overall cheese flavor concept.

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Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

Cited by 69 publications

References 52 publications

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Sensory Interactions between Cheese Aroma and Taste

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