Familiarity and Retronasal Aroma Alter Food Perception

Gotow, Naomi; Skrandies, Wolfgang; Kobayashi, Takefumi; Kobayakawa, Tatsu

doi:10.1007/s12078-018-9244-z

Cited by 8 publications

(3 citation statements)

References 62 publications

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“…It is known that familiarity, experience, and meaningfulness are important factors that facilitate identification and discrimination of odor stimuli. [36][37][38] Further, unfamiliar stimuli less readily distinguish against a stronger background. 36 Since fish sauce is not commonly used in American cuisine, it might have been less familiar and meaningful to the American participants.…”

Section: Discussionmentioning

confidence: 98%

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American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce

Park

Lim

et al. 2020

J Sci Food Agric

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BACKGROUND A spicy ethnic food with strong flavor, such as Kimchi (Korean traditional fermented vegetable dish), may not be well‐accepted by foreign consumers on the first trial, but liking can be acquired if exposed frequently. This study was conducted to understand how spiciness and fish sauce flavor impact American consumers' perception and acceptance of Kimchi. Thirteen untrained American panelists performed a flash profiling evaluating six Kimchi samples with different levels of red pepper and fish sauce. American consumers (n = 96) participated in a consumer study during which their acceptance for the same samples, along with their consumption habits, were evaluated. RESULTS Ratings of perceived spiciness and liking increased as the concentration of red pepper increased, while these attributes were less affected by the level of fish sauce tested. Consumers were segmented into four clusters: general Kimchi likers (30%), spicy Kimchi likers (10%), mild Kimchi dislikers (45%), and spicy and strong‐flavored Kimchi dislikers (15%). This segmentation showed a significant impact of previous experiences tasting authentic Kimchi. CONCLUSION Stronger spiciness in Kimchi is preferred by American consumers, while absence or addition of fish sauce did not influence their acceptance. Previous experience with Kimchi and a liking for spicy foods that had been already established seem to be associated with their liking for the spicier Kimchi. It is suggested that an authentic Kimchi experience further differentiated the preference pattern for Kimchi with varying levels of spiciness and fish sauce flavor. © 2019 Society of Chemical Industry

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Section: Discussionmentioning

confidence: 98%

“…In the other clusters, fish sauce affected overall liking only through interaction with red pepper. It is known that familiarity, experience, and meaningfulness are important factors that facilitate identification and discrimination of odor stimuli . Further, unfamiliar stimuli less readily distinguish against a stronger background .…”

Section: Discussionmentioning

confidence: 99%

American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce

Park

Lim

et al. 2020

J Sci Food Agric

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“…Because the retronasal sniffing stimulation occurs at the same time as chewing, swallowing, and taste perception, it stimulates the prefrontal cortex of the brain and the brain regions related to emotion and memory in a spatiotemporal relationship (Iannilli et al., 2014 ), which will lead to an important impact on the perception of taste and affect each other (Linscott & Lim, 2016 ). In addition, studies have shown that the intensity of taste perception differs significantly between using the nose‐covered and conventional methods to taste the same food (Gotow et al., 2018 ). Therefore, it is speculated that there may be aroma substances in tea infusions that mask the sour taste stimulation, and therefore the evaluators would not detect that the “sour” is the interference of aroma substances from the retronasal sniffing.…”

Section: Discussionmentioning

confidence: 99%

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Zhang

et al. 2022

Food Science & Nutrition

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Sour is an important taste in some foods, beers, and teas; organic acids, in particular, are thought to play a key role in the formation of the sour taste of beer. It has been generally thought that organic acids also contribute to some teas tasting sour. In this study, through sensory evaluation experiments with black tea (BT) and green tea (GT), the difference in the sour taste of BT and GT was quantitatively characterized. Then the organic acids in the two types of tea were identified and quantified via high‐performance liquid chromatography (HPLC) with taste activity value (TAV) analysis. The results showed that both teas had 12 identical common organic acids (including 11 taste‐active components), but the results of the TAV analysis were not consistent with those of the sensory evaluation. Therefore, there is no direct relationship between organic acids and the acidity in BT and GT. It is related to the interaction between organic acids and other substances, pH value, or other sour substances in tea infusions. The mechanism of the disappearance of sourness in tea infusions was also discussed. These results help us to understand the correlation between tastes in teas.

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Total Processing of SoyGlycine maxthrough Valorization of the Tofu Whey into Cosmetic Products

2023

Agri‐Innovations and Development Challenges

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Familiarity and Retronasal Aroma Alter Food Perception

Cited by 8 publications

References 62 publications

American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce

American consumers' perception and acceptance of an ethnic food with strong flavor: a case study of Kimchi with varying levels of red pepper and fish sauce

Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

Total Processing of SoyGlycine maxthrough Valorization of the Tofu Whey into Cosmetic Products

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