Developments and Challenges in Flavor Perception and Measurement—a Review

Dattatreya, B. S.; Kamath, Anupama; Bhat, K.K.

doi:10.1081/fri-120014690

Cited by 19 publications

(9 citation statements)

References 66 publications

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“…The volatiles pass through the posterior nares of the nasopharynx to reach the receptors located in the rear of the nasal cavity to be perceived during respiratory exhalation or after swallowing (Diaz 2004). Along the way, the volatile are absorbed and desorbed by olfactory mucosa, resulting in reduced delivery efficiency, moreover, volatiles are also transported through the respiratory tract, which also causes loss (Dattatreya and others 2002). …”

Section: Resultsmentioning

confidence: 99%

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

Xu¹,

Barringer²

2010

Journal of Food Science

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The real-time volatile release from tomatillos and tomatoes was measured and compared. The information obtained on the dynamic generation of volatile compounds provides a better understanding of volatile release in the headspace of tomatillo and tomatoes. The compounds and their volatile release patterns were similar for the tomatillo and tomatoes. The green aldehydes released during chewing were not significantly higher than most tomato varieties, except for Roma tomatoes. Cherry tomato released relatively more volatiles during chewing, whereas Roma tomatoes were generally poor in mouthspace volatiles. The lingering of volatiles in the mouth after swallowing was different for different volatiles and varieties, which may appear as a sensory difference detected by consumers.

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Section: Resultsmentioning

confidence: 99%

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

Xu¹,

Barringer²

2010

Journal of Food Science

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“…This can be explained by the fact that tasting involves other sensations in addition to the aroma perception, making flavour perception in the mouth a more complex phenomenon and thus more difficult to evaluate. 3 Using the dose-response equations, the concentrations needed to get a moderate flavour intensity (I = 60 in the scale used for this study) by sniff and by taste were determined. The retronasal:orthonasal ratio (R:O ratio) was calculated as the number of times the concentration in water needs to be increased in order to perceive the same intensity by mouth as by sniff.…”

Section: Determination Of the Equivalent Concentration In Water Of Thmentioning

confidence: 99%

“…Indeed, during eating, flavour molecules are not only transported through the respiratory tract but are also absorbed and desorbed along the way. 3 As a result, not all the flavour that is released may reach the olfactory epithelium, thus decreasing the delivery efficiency compared to the orthonasal pathway (in which molecules are also absorbed and desorbed at a different extent). In both cases, the probability that an aroma will be perceived will depend on the number of molecules that reach the receptors.…”

Section: Introductionmentioning

confidence: 99%

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Comparison between orthonasal and retronasal ﬂavour perception at different concentrations

Diaz¹

2004

Flavour & Fragrance J

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To be perceived, flavour molecules need to reach the olfactory epithelium, located in the nasal cavity. This can be achieved through orthonasal (sniff) or retronasal (mouth) airways. The intensity perceived will depend on the number of molecules that reach the receptor cells. The aim of this study is to compare the dose-response behaviour of flavour molecules, depending on whether the flavours were sniffed or tasted. Six flavour compounds were studied, including a homologous series of esters, and the differences on dose-response curves (intensity vs. concentration) correlated to the physicochemical characteristics of the flavour molecules. In addition, the matching concentration in water to get the same intensity by sniff as a reference tasted by mouth for some flavour compounds was determined. It was shown that the differences in orthonasal and retronasal perception depend strongly on the physical characteristics of the aroma chemicals.

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“…The fact that this influence seems to be only emotionally driven and not controlled consciously (Gilbert et al 2002) had led to numerous commercial applications for aroma chemicals and fragrances. Food products are flavored with a broad range of chemical substances derived from natural sources or synthesized on a large scale (United States patent: USXXAM US 6495184 B1 20021217, Y. Zheng, S.S. Williams, 2002) (Braddock et al 2003;Dattatreya et al 2002). Some entirely synthetic aroma chemicals display favorable odor properties which even surpass the intensity of their natural counterparts.…”

Section: Introductionmentioning

confidence: 98%

Nephrotoxicity of 4-cycloocten-1-carbaldehyde

Messinger¹,

Kleber²,

Aulmann³

2004

Arch Toxicol

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Natural and synthetic chemicals are often used in the fragrance industry. A toxicological profile of the synthetic fragrance booster, 4-cycloocten-1-carbaldehyde, was generated using a test program including the following methods: acute oral toxicity, acute dermal toxicity, acute skin and eye irritation, skin sensitization, subchronic toxicity, and mutagenicity. The substance was strongly irritating to the skin but only weakly irritating to the eye. It gave a clear indication of having skin-sensitizing properties. Based on the comprehensive data from a mutagenicity test battery, 4-cycloocten-1-carbaldehyde was assessed to be nonmutagenic. Although its acute toxicological profile shows no toxicity after oral or dermal application, 4-cycloocten-1-carbaldehyde displays a complex toxicological response after repeated dosing over 13 weeks. 4-Cycloocten-1-carbaldehyde or its metabolites show clear nephrotoxic properties focusing on tubular cells of the kidney. In view of these data no no-effect level can be derived from this study with 4-cycloocten-1-carbaldehyde. A broad interaction of the test substance with various tissue types and cell parameters together with severe and irreversible organic defects even at low doses leads to the conclusion that 4-cycloocten-1-carbaldehyde is unsuitable for the intended use in industrial fragrance formulations.

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Developments and Challenges in Flavor Perception and Measurement—a Review

Cited by 19 publications

References 66 publications

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing

Comparison between orthonasal and retronasal ﬂavour perception at different concentrations

Nephrotoxicity of 4-cycloocten-1-carbaldehyde

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