Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Thun, Yi Jing; Yan, See Wan; Tan, Chin Ping; Teoh, Wen Xin; Gan, Xin Yue

doi:10.1108/nfs-02-2022-0051

Cited by 4 publications

(2 citation statements)

References 60 publications

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“…The current literature on food texture mainly focuses on chemical considerations (Thun et al, 2022;Wagoner et al, 2019;Wilailux et al, 2019), in particular on the way in which food is broken down in the mouth, on how this influences the flavor sensors as the chemical compounds and food structures transform (Tournier et al, 2007), and on how this influences the perceived texture. In terms of physicochemical mechanisms, research in this field has mainly focused on the role of mastication, specifically aspects such as mechanical deformation, changes in temperature, dilution, and enzymatic breakdown due to saliva (Linforth & Taylor, 2006).…”

Section: Limitations Of the Predominant Type Of Investigation Of Food...mentioning

confidence: 99%

Crossmodal correspondences and interactions between texture and taste perception

Pistolas

Wagemans

2023

i-Perception

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In recent years, awareness of the influence of different modalities on taste perception has grown. Although previous research in crossmodal taste perception has touched upon the bipolar distinction between softness/smoothness and roughness/angularity, ambiguity largely remains surrounding other crossmodal correspondences between taste and other specific textures we regularly use to describe our food, such as crispy or crunchy. Sweetness has previously been found to be associated with soft textures but our current understanding does not exceed the basic distinction made between roughness and smoothness. Specifically, the role of texture in taste perception remains relatively understudied. The current study consisted of two parts. First, because of the lack of clarity concerning specific associations between basic tastes and textures, an online questionnaire served to assess whether consistent associations between texture words and taste words exist and how these arise intuitively. The second part consisted of a taste experiment with factorial combinations of four tastes and four textures. The results of the questionnaire study showed that consistent associations are made between soft and sweet and between crispy and salty at the conceptual level. The results of the taste experiment largely showed evidence in support of these findings at the perceptual level. In addition, the experiment allowed for a closer look into the complexity found regarding the association between sour and crunchy, and bitter and sandy.

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Section: Limitations Of the Predominant Type Of Investigation Of Food...mentioning

confidence: 99%

Crossmodal correspondences and interactions between texture and taste perception

Pistolas

Wagemans

2023

i-Perception

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“…The researchers accidentally discovered that label-conscious parents preferred chocolate milk with nonnutritive sweeteners for their children while traditional parents chose sucrose-sweetened chocolate milk. Stevia was also formulated and studied in other dairy products such as ice cream and yoghurt (Ozdemir et al , 2015; Thun et al , 2023). Stevia-containing chocolate ice cream was an interesting low-calorie dairy food product among them (Ozdemir et al , 2015).…”

Section: Applicationsmentioning

confidence: 99%

Herb Stevia rebaudiana’s functionalities, safety and applications: a review

Li¹,

Thaker²,

Jiang

et al. 2023

NFS

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Purpose The purpose of this paper is to systematically review the functionalities, safety regulations and product applications of herb Stevia rebaudiana extract. This plant material is embedded with multiple functionalities such as antioxidant, antidiabetics, anti-inflammation and antimicrobial. The regulations released from global authorities are covered to ensure the safety premise of stevia. Besides, the product applications of the extract of aerial parts of the herb S. rebaudiana helps us to recognize its value from commercial side. Design/methodology/approach Relevant literatures are selected and obtained from main scientific databases such as Google Scholar, Web of Science, PubMed and trade magazines published between 2000 and 2023. The keywords and their possible combinations such as sweetening, antioxidant, antidiabetics, anti-inflammation, safety and product development were used to ensure the preciseness and completeness of literature searching. Major data such as sweetness, total phenolic content and dose together with latter critical conclusions from searched publications were appropriately used and discussed. In this review, approximately 150 scientific literatures were meticulously ordered and analyzed. In applications, it is the first time that sentiment analysis was used to obtain a market assessment of the stevia-containing products. Findings This review paper helps rearrange the scientific affairs of those stevia extract’s functions like sweetening, antioxidant, antidiabetics and inflammation. Sweetness indexes of steviol glycosides were summarized together for comparison while various in vitro and in vivo approaches were reviewed to quantify those functions’ capacities and to depict the related mechanism. The regulation of steviol glycoside compounds such as rebaudioside A was established by global authorities such as US Food and Drug Administration and Joint FAO/World Health Organization Expert Committee to ensure the safety endorsement before commercialization. Then, this study discussed about the market performance of stevia ingredients or products with the self-developed data analytics. This study also investigated the product development progress of stevia-containing food products in the categories of beverage, bakery, dairy and confectionery. Those stevia-containing food consumer goods can be acceptable by certain consumers. Originality/value This review paper precisely presents the evidential information about the stevia’s multiple functionalities with mechanisms and global regulation milestones. To the best of the authors’ knowledge, it is then the first time to probe the stevia-containing products’ market performance through data analytics.

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Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

Thun

Yan

Tan

et al. 2022

Food Chemistry Advances

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Aroma-taste-texture cross-modal interactions for sugar reduction in yoghurt drink

Cited by 4 publications

References 60 publications

Crossmodal correspondences and interactions between texture and taste perception

Crossmodal correspondences and interactions between texture and taste perception

Herb Stevia rebaudiana’s functionalities, safety and applications: a review

Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply

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