Histoire du goût sucré : entre morale et plaisir

Schlienger, J.-L.; Monnier, L.

doi:10.1016/s1957-2557(14)70820-x

Cited by 2 publications

(6 citation statements)

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“…These data suggest that compound 7 is composed of a tetrahydroxyoleane-type triterpenoid with a hexose−galloyl moiety (Figure S19, Supporting Information). 1 H and 13 C NMR data (Tables 1 and 2) of compound 7 were close to those of compound 6, except for the signals of the triterpenoid ring A. The hydroxy group was located at C-24 instead of at C-23 based on the observation of an ROE association between H-3α (δ H 3.…”

Section: ■ Results and Discussionmentioning

confidence: 69%

“…There are five basic tastes: sweet, salty, sour, bitter, and umami. Sweetness perception is inherited, associated with nutrient-rich food, and is pleasant . Nowadays, the reference compound associated with sweetness is sucrose.…”

mentioning

confidence: 99%

“…Sweetness perception is inherited, associated with nutrient-rich food, and is pleasant. 1 Nowadays, the reference compound associated with sweetness is sucrose. However, many other compounds known as sweeteners exhibit a sweet taste without being sugars.…”

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confidence: 99%

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Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment

et al. 2019

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Eight new triterpenoids (1–8), the known genin (9), and two known functionalized triterpenoids (10 and 11) were isolated from a Quercus petraea heartwood extract. The structures of the new compounds were unequivocally elucidated using HRESIMS and 1D/2D NMR experiments. Sensory analyses were performed in a non-oaked wine on the pure compounds 1–11. Except compounds 1 and 11, all molecules exhibited a sweet taste at 5 mg/L that was particularly intense for compounds 3 and 9. Using LC-HRMS, compounds 1–11 were observed in an oak wood extract and in oaked red wine and cognac. They were also semiquantified in several samples of sessile (Q. petraea) and pedunculate (Q. robur) oak wood extract. All compounds were found in quantities significantly higher in sessile than in pedunculate oak wood. These results support the hypothesis of their contribution to the increase in sweetness during oak aging and show that they can be used as chemical markers to identify the species of oak used for cooperage.

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Section: ■ Results and Discussionmentioning

confidence: 69%

mentioning

confidence: 99%

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Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment

et al. 2019

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“…O que fez os pesquisadores concluírem uma resposta positiva à estimulação umami e doce [14][15][16][17] .…”

Section: Preferência Genética Ou Ambiental?unclassified

“…A hipersensibilidade ao amargo é um preditor da recusa, por exemplo, do brócolis e do espinafre nas crianças de 5 anos 2 . A hipersensibilidade ao amargo continua durante a infância, sendo este o ponto de inquietação para os pediatras e nutricionistas que aconselham o consumo de frutas e legumes em vez de alimentos doces e gordurosos 17,24 .…”

Section: Desenvolvimento Gustativounclassified

Aquisição gustativa na infância: teoria e estudos

Prado-Netto

Marques

Prado-Netto

2017

SDH

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RESUMOObjetivo: Abordar as principais linhas de discussões e pesquisas experimentais sobre a aquisição do gosto (doce, salgado, ácido, amargo e umami) na educação da criança e como isso é refletido no desenvolvimento mental por meio das interações precoces entre o bebê, o ambiente e a mãe. Métodos: Para alcançar tais objetivos, foi realizada uma busca nas bases de dados da Biblioteca Interuniversitária de Saúde em Paris, França, e do motor de pesquisa Science Direct. Resultados: Os recém-nascidos e as crianças têm uma palatabilidade inata pelo doce. A preferência pelo doce diminui da infância à idade adulta. A mãe aprende a reconhecer as necessidades do lactente, graças aos sinais de fome e de mímicas gustativas faciais. O reconhecimento das necessidades do bebê e o fornecimento da resposta adequada são essenciais para a prevenção de transtornos alimentares na idade adulta. A preferência alimentar da criança começa no útero, uma vez que os estudos constataram que o fato da mãe consumir frutas e legumes durante a gestação e na amamentação diminui o risco de a criança rejeitar esses tipos de alimentos posteriormente. Conclusão: A aquisição gustativa na criança é um tema rico e pouco explorado na literatura científi-ca. Por isto, espera-se que esta abordagem possa suscitar estudos experimentais na população brasileira, de modo a estabelecer perspectivas no domínio da aprendizagem gustativa e na saúde da criança. Palavras-Chave: Geusia; Neofobia Alimentar; Preferências Alimentares; Gosto. ABSTRACTObjective: To approach the discussion and experimental research on the acquisition of taste (sweet, salty, sour, bitter and umami) in child's education and how it is reflected in the mental development through early interactions between the baby, the environment and the mother. Methods: To achieve these goals, a search was carried out in the Health Inter-University Library databases in Paris -France and in the ScienceDirect search engine. Results: Newborns and children have an innate palatability for sweet (including fat). The preference for sweet decreases from childhood to adulthood. The mother learns to recognize the needs of the infant, thanks to hunger signals and of facial mimicry. Recognition of the baby's needs and the provision of the appropriate response is essential for the prevention of eating disorders in adulthood. The child's food preferences begins in the womb, studies demonstrate that the mother's consumption of fruits and vegetables during pregnancy and breastfeeding decreases child's risk of rejection of these types of food later. Conclusion: Gustatory acquisition in children is a rich theme and has been little explored in the scientific literature. Therefore, it is expected that this study may increase experimental studies in Revista Saúde e Desenvolvimento Humano, 2017, Junho 5(2): 75-84 76 the Brazilian population, in order to establish perspectives in the area of taste learning and health of children.

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Histoire du goût sucré : entre morale et plaisir

Cited by 2 publications

References 4 publications

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment

Aquisição gustativa na infância: teoria e estudos

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