Frequency-Amplitude Cross Interaction during Pulsatile Taste Delivery Using Gustometers

Abstract

In this article, we numerically resolve the flow profiles of tastant concentration in the pipe of a gustometer used to deliver alternative pulses in concentration, which is a typical case of Taylor dispersion. Using this model, we can define the cases where the experimenter will deliver to the assessors a concentration profile which is significantly different from that intended. This can be simply assessed a priori using a scaling argument which involves calculating a dimensionless frequency. This is a function of the pulses frequency, the dimensions of the pipe and the flow rate used. We show that unless this parameter is taken into account, modifying the pulse frequency will modify the pulse amplitude. This design criterion is absent from the literature but we suggest this is important for designing such experiments.

Non-chemically modified waxy rice starch stabilised wow emulsions for salt reduction

“…The compartmentalisation approach, the basis of the research reported here, is based on the observation that consumers notice a change in tastant concentration delivered to the taste buds as the tastant is released in "bursts" during the oral processing of the food, with salt probably being the most frequently investigated tastant in the context of this approach. [7][8][9][10] However, this approach has recently been demonstrated to show promise in liquid emulsion-based foods through encapsulation of a concentrated salt solution inside the oil droplets of a water-in-oil-in-water (wow) emulsion. 11 The emulsion droplets were stabilised by an emulsifier designed to destabilise during oral processing allowing the encapsulated concentrated salt solution to interact with the taste buds, thereby imparting a change in tastant concentration and increased saltiness perception.…”

Food Oral Processing—An Industry Perspective

“…A second strategy to lower nutrient concentration is heterogeneous distribution. In liquids, taste enhancement by pulsatile stimulation of taste receptors has been evidenced using gustometers ( 22 , 23 ) and can be applied to products through smart packaging design ( 24 ). In solid products, macroscopic spatial distribution allowed salt and sugar reduction ( 25 , 26 ).…”

Amygdalin: Toxicity, Anticancer Activity and Analytical Procedures for Its Determination in Plant Seeds

“…In response, the World Health Organization (WHO) has increased campaigns focusing on research, early detection and prevention in order to identify life-style changes and medical interventions for the treatment of cancer [4]. At present, there are about 400,000 people in Poland diagnosed with various types of cancer [5] and more than 10 million people worldwide [2].…”