Changes in sensory perception during aging

Duizer, Lisa

doi:10.1016/b978-1-78242-334-8.00002-x

Cited by 2 publications

(1 citation statement)

References 95 publications

(95 reference statements)

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“…A weaker and faster chewable A-FP gel may be required by children who prefer soft products [ 36 ], the elderly who have difficulty chewing hard foods [ 37 ], and patients of dysphagia [ 38 ]. However, the softening of A gel because of the addition of FP lowered its acceptability.…”

Section: Discussionmentioning

confidence: 99%

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

Popov

Смирнов

Paderin

et al. 2022

Gels

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The aims of the study were to evaluate the influence of pectin isolated from fireweed (FP) on the mechanical and rheological properties of agar (A) gel, to investigate the release of phenolic compounds (PCs) and pectin from A-FP gels at simulated digestion in vitro, and to evaluate the oral processing and sensory properties of A-FP gels. The hardness of A-FP gels decreased gradually with the increase in the concentration of FP added (0.1, 0.4, and 1.6%). The hardness of A-FP1.6 gel was 41% lower than A gel. Rheological tests found A gel was a strong physical gel (storage modulus (G′) >>loss modulus (G″)), and the addition of FP up to 1.6% did not significantly change its G’. The G″ value decreased in A-FP gels compared to A gel. The release of galacturonic acid (GalA) was 3.4 ± 0.5, 0.5 ± 0.2, 2.4 ± 1.0, and 2.2 ± 0.7 mg/mL after digestion of A-FP1.6 gel in the oral in vivo phase (OP) and subsequent incubation in simulated gastric (SGF), intestinal (SIF), and colonic (SCF) fluids in vitro. The incubation medium after OP, SGF, and SIF digestion of A-FP1.6 contained 24–64 μg GAE/mL of PCs, while SCF contained 144 μg GAE/mL, supposing a predominant release of antioxidant activity from the gel in the colon. Chewing to readiness for swallowing A-FP gel required less time and fewer chews with less activity of the masseter and temporalis muscles. A-FP1.6 gel had a lower likeness score for taste and consistency and a similar score for appearance and aroma when compared with A gel. Thus, A-FP gels were weakened compared to A gel and required less time and muscle activity for oral processing. A-FP gel had antioxidant activity due to the PCs associated with pectin, while A gel had no antioxidant activity.

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Section: Discussionmentioning

confidence: 99%

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

Popov

Смирнов

Paderin

et al. 2022

Gels

View full text Add to dashboard Cite

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Human Olfactory System

Ray,

Chavan,

Supreethee

et al. 2024

Advances in Environmental Engineering and Green Technologies

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This book chapter emphasized the intricate world of chemo sensation, exploring the molecular concepts, anatomy of olfaction, and the crucial role of olfaction in the human body. The connection between nose structure and the chemo sensation pathway, as well as its intricate relationship with the central nervous system (CNS), is discussed in detail. Furthermore, the authors highlighted the multifaceted functions of olfaction and its paramount importance in flavor perception and satiation. The link between olfaction and the perception of food odors is thoroughly discussed, emphasizing the significance of multisensory food perception and the impact of aging on sensory perception. Moving forward, this chapter explores the application of instrumentation for sensory quality assessment, shedding light on how advanced tools enhance our understanding of sensory experiences along with recent advancements in food design using advanced technology.

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Changes in sensory perception during aging

Cited by 2 publications

References 95 publications

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

Enrichment of Agar Gel with Antioxidant Pectin from Fireweed: Mechanical and Rheological Properties, Simulated Digestibility, and Oral Processing

Human Olfactory System

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