Chemical Senses

Kohlmeier, Martin

doi:10.1016/b978-0-12-387784-0.00001-8

Cited by 3 publications

(3 citation statements)

References 101 publications

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“…Sweet-tasting molecules ( 5 , 6 ) can be of natural or synthetic/artificial origin and include carbohydrates, sugar alcohols, and high-intensity sweeteners (HIS). Sweet-tasting carbohydrates are generally simple sugars (mono- and disaccharides) that include glucose, galactose, fructose, maltose, lactose, and sucrose.…”

Section: Chemical Theories Of Sweetness Chemoreceptionmentioning

confidence: 99%

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Starkey

Wang

Brunt³

et al. 2022

Journal of AOAC INTERNATIONAL

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The Codex Alimentarius Commission, a central part of the joint Food and Agricultural Organization/World Health Organizations Food Standards Program, adopts internationally recognized standards, guidelines, and code of practices that help ensure safety, quality, and fairness of food trade globally. Although Codex standards are not regulations per se, regulatory authorities around the world may benchmark against these standards or introduce them into regulations within their countries. Recently, the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU) initiated a draft revision to the Codex standard for follow-up formula (FUF), a drink/product (with added nutrients) for young children, to include requirements for limiting or measuring the amount of sweet taste contributed by carbohydrates in a product. Stakeholders from multiple food and beverage manufacturers expressed concern about the subjectivity of sweetness and challenges with objective measurement for verifying regulatory compliance. It is a requirement that Codex standards include a reference to a suitable method of analysis for verifying compliance with the standard. In response, AOAC INTERNATIONAL formed the Ad Hoc Expert Panel on Sweetness in November 2020 to review human perception of sweet taste, assess the landscape of internationally recognized analytical and sensory methods for measuring sweet taste in food ingredients and products, deliver recommendations to Codex regarding verification of sweet taste requirements for FUF, and develop a scientific opinion on measuring sweet taste in food and beverage products beyond FUF. Findings showed an abundance of official analytical methods for determining quantities of carbohydrates and other sweet-tasting molecules in food products and beverages, but no analytical methods capable of determining sweet taste. Furthermore, sweet taste can be determined by standard sensory analysis methods. However, it is impossible to define a sensory intensity reference value for sweetness, making them unfit to verify regulatory compliance for the purpose of international food trade. Based on these findings and recommendations, the Codex Committee on Methods of Analysis and Sampling agreed during its 41st session in May 2021 to inform CCNFSDU that there are no known validated methods to measure sweetness of carbohydrate sources; therefore, no way to determine compliance for such a requirement for FUF.

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Section: Chemical Theories Of Sweetness Chemoreceptionmentioning

confidence: 99%

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Starkey

Wang

Brunt³

et al. 2022

Journal of AOAC INTERNATIONAL

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“…Moreover, metaphor is also a result of embodiment experience (Phan & Ho, 2020). Because sweetness is the preferred taste that generally brings pleasant and satisfying feelings to human beings, (Kohlmeier, 2015;Molitor, 2021), as human vocabulary may not be enough to express the contentment and pleasure one perceives, the terms of sweet taste are used instead. However, metaphor is a matter of thought which is affected by cultural features; accordingly, metaphors coming into different cultures may be different.…”

Section: Similarities and Differences Between Metaphorical Expression...mentioning

confidence: 99%

Metaphorical Expressions with “Sweet” in English and “Ng?t” in Vietnamese

Thu¹,

Hà²

2022

CSM

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On the foundation of Conceptual Metaphor Theory and the 4-step metaphor identification procedure by Pragglejaz Group, the paper discovers 87 metaphorical expressions containing the word “sweet” in English, equivalent to “ng?t” in Vietnamese through an investigation into four English and four Vietnamese novels composed in the 20th century. These gustatory expressions are found to be used to describe other senses, including olfaction, audition, vision, and tactition. Besides, the metaphorical expressions with “sweet” and “ng?t” are also employed to talk about emotion and manner. Despite several resemblances between English and Vietnamese metaphorical expressions containing the words “sweet” and “ng?t”, which are shed light upon by the universality of metaphors and human embodied experience, there are some differences in expressing the world via these two words between the two languages that are assigned to distinctive linguistic characteristics in each language.

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“…An interesting perspective from Castillo ( 2014 ) is that flavour is the culmination of smell, taste, mouth sense, sight, sound, emotion, memory, decisions, plasticity, language and consciousness. For this review, we will focus on taste and smell, which are conventionally considered as the predominant contributors to human flavour perception by signalling to the brain from various chemoreceptors on the tongue and in the nasal cavity (Czerny et al 2008 ; Kohlmeier 2015 ). Gustation can be categorised by five taste senses (sweet, bitter, sour, salty and umami) that are detected through three types of taste cells and their corresponding taste receptors, that cluster to form the taste buds on the tongue epithelial tissue (Table 1 ; Pallante et al 2021 ).…”

Section: Introductionmentioning

confidence: 99%

Multi-omic applications for understanding and enhancing tropical fruit flavour

Lomax,

Ford,

Bar

2024

Plant Mol Biol

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Consumer trends towards nutrient-rich foods are contributing to global increasing demand for tropical fruit. However, commercial cultivars in the breeding pipeline that are tailored to meet market demand are at risk of possessing reduced fruit flavour qualities. This stems from recurrent prioritised selection for superior agronomic traits and not fruit flavour, which may in turn reduce consumer satisfaction. There is realisation that fruit quality traits, inclusive of flavour, must be equally selected for; but currently, there are limited tools and resources available to select for fruit flavour traits, particularly in tropical fruit species. Although sugars, acids, and volatile organic compounds are known to define fruit flavour, the specific combinations of these, that result in defined consumer preferences, remain unknown for many tropical fruit species. To define and include fruit flavour preferences in selective breeding, it is vital to determine the metabolites that underpin them. Then, objective quantitative analysis may be implemented instead of solely relying on human sensory panels. This may lead to the development of selective genetic markers through integrated omics approaches that target biosynthetic pathways of flavour active compounds. In this review, we explore progress in the development of tools to be able to strategically define and select for consumer-preferred flavour profiles in the breeding of new cultivars of tropical fruit species.

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Chemical Senses

Cited by 3 publications

References 101 publications

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion

Metaphorical Expressions with “Sweet” in English and “Ng?t” in Vietnamese

Multi-omic applications for understanding and enhancing tropical fruit flavour

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