Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

Nakao, Satomi; Ishihara, Sayaka; Nakauma, Makoto; Funami, Takahiro

doi:10.3136/fstr.19.675

Cited by 9 publications

(4 citation statements)

References 26 publications

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“…The diffusion issue could explain the difference between our results and those reported by others, which showed that heterogeneity of the spatial aroma distribution in gels increased perceived aroma intensity. 27,28 Nevertheless, added ham aroma significantly contributed to enhanced saltiness regardless of its spatial distribution (Fig. 3).…”

Section: Discussionmentioning

confidence: 96%

“…26 Moreover, it is noteworthy that similar observations were reported on aroma perception for a heterogeneous distribution of volatile compounds in gels. 27,28 Another strategy currently under investigation to compensate for sensory loss in low-salt food proposes to take advan-tage of the cross-modal interactions between odour and taste to enhance taste intensity. [29][30][31] The perception of flavour is hence a multisensory process involving the integration of taste and odour as a function of their congruency, relying on consumers' previous food experiences, memory or culture.…”

Section: Introductionmentioning

confidence: 99%

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Combined heterogeneous distribution of salt and aroma in food enhances salt perception

et al. 2015

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Aroma-taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each product. The consumers also rated their liking for the products in a dedicated sensory session. The results showed that adding salt-associated aroma (ham) led to enhancement of salty taste perception regardless of the spatial distribution of salt and aroma. Moreover, products with a higher heterogeneity of salt distribution were perceived as saltier (p < 0.01), whereas heterogeneity of ham aroma distribution had only a marginal effect on both aroma and salty taste perception. Furthermore, heterogeneous products were well liked by consumers compared to the homogeneous products.

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Section: Discussionmentioning

confidence: 96%

Section: Introductionmentioning

confidence: 99%

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

et al. 2015

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“…The agar-gelatin gels with low fracture strain, absorbed minimal amounts of saliva, indicating that the gels of high fragility did not require the extra saliva lubrication for safe swallowing [72]. The saliva content was higher in gels, which were processed for longer time in the oral cavity due to the inhomogeneous spatial distribution of aroma compounds in the gels, despite the similar mechanical properties of the gels [79,80]. The saliva hydration of the bolus also depends on the initial water content and composition of the food.…”

Section: Salivary Capacities-hydrationmentioning

confidence: 99%

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Khramova

Popov

2021

European J Oral Sciences

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Saliva plays multifunctional roles in oral cavity. Even though its importance for the maintenance of oral health has long been established, the role of saliva in food perception has attracted increasing attention in recent years. We encourage researchers to discover the peculiarity of this biological fluid and aim to combine the data concerning all aspects of the saliva influence on the sensory perception of food. This review presents saliva as a unique material, which modulates food perception due to constant presence of saliva in the mouth and thanks to its composition. Therefore, we highlight the salivary components that contribute to these effects. Moreover, this review is an attempt to structure the effects of saliva on perception of different food categories, where the mechanisms of salivary impact in perception of liquid, semi-solid, and solid foods are revealed. Finally, we emphasize that the large interindividual variability in salivary composition and secretion appear to contribute to the fact that everyone experiences food in their own way. Therefore, the design of the sensory studies should consider the properties of volunteers' saliva and also carefully monitor the experimental conditions that affect salivary composition and flow rate.

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“…This principle has been extended to layered gels alternating between low and rich domains of tastants. It has been shown that heterogeneous distributions of sugar [ 16 ], salt [ 17 ], fat [ 18 ], and odourants [ 19 , 20 ] increase perception intensity. Similar observations were reported in more complex foods for saltiness perception: bread [ 21 ], cream-based foods [ 22 ], and beef frankfurter [ 23 ], allowing a significant reduction in sodium content.…”

Section: Introductionmentioning

confidence: 99%

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

et al. 2021

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To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release of aroma compounds in vivo, and ATI (Alternate Time-Intensity) and TDS Temporal Dominance of Sensations) to evaluate perception as a function of time. The obtained results confirmed that the strategy of concentrating salt in the outer layer of a multilayer product was the optimal solution with respect to taste intensity. Heterogeneous salt distribution decreased aroma compound release and consequently aroma intensity but in different ways according to both salt and added aroma distribution in the food matrix. The salty taste enhancement could be due to the initial strong dominance of the salty sensation at the very beginning of the eating process. The involved mechanisms rely on a combination of physico-chemical and perceptual effects which are not clear yet.

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Effects of Inhomogeneous Spatial Distribution of Aroma Compounds on Perceived Aroma Intensity and Human Eating Behavior for Neutral pH Gels

Cited by 9 publications

References 26 publications

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

A secret of salivary secretions: Multimodal effect of saliva in sensory perception of food

Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

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