Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion

Appelqvist, Ingrid; Poelman, A.A.M.; Cochet-Broch, Maeva; Delahunty, Conor M.

doi:10.1016/j.physbeh.2016.03.035

Cited by 16 publications

(15 citation statements)

References 32 publications

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“…After a few seconds, the concentration of volatile compounds in the mouth and nasal cavity decrease significantly [73]. In contrast, non-volatile compounds remain on oral surfaces (i.e., the tongue and palate) and continue to influence perceptions [50,51], which may explain why astringency was dominant later in the evaluation period. Multiple-intake TDS profiling showed that beaniness gradually decreased over time.…”

Section: Perception Of Aroma and The Interactions Of Flavor With Tastmentioning

confidence: 99%

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Cosson

Souchon

Richard

et al. 2020

Foods

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The food industry is focused on creating plant-based foods that incorporate pea protein isolates. However, pea protein isolates are often described as having persistent beany, bitter, and astringent notes that can decrease the desirability of the resulting foods and make static sensory profiling difficult. To obtain more realistic descriptions of the sensory experiences associated with this category of products, researchers should consider using temporal methods and multi-intake methods, which allow consumers to evaluate whole food portions. This study aimed to understand better how product composition affected the sensory perception of pea protein-based beverages using three different sensory profiling methods. Particular focus was placed on beany, bitter, and astringent notes. Twelve pea protein-based beverages were formulated; they varied in pea protein type (pellet vs. isolate) and their content of gellan gum, salt, sunflower oil, sugar, and soy lecithin. They were evaluated by 16 trained panelists using three sensory profiling methods: static block profiling, mono-intake temporal dominance of sensations (TDS) profiling, and multi-intake TDS profiling. The static block and mono-intake TDS profiling methods yielded complementary results about the impact of beverage composition on attribute perceptions. Static block profiling revealed that beaniness was mainly affected by gellan gum and oil content and that bitterness and astringency were mainly affected by protein type and gellan gum content. Mono-intake TDS profiling highlighted the dynamics of beaniness and the strong persistence of astringency, and its results suggested that higher gellan gum and salt contents could limit this persistence. Multi-intake TDS profiling found that, throughout the consumption of a full product portion, beaniness and bitterness decreased, indicating an adaptation effect, while fattiness increased, indicating a build-up effect. This study has increased the understanding of how pea protein-based beverages are perceived under conditions that more closely resemble those associated with real-life consumption. It has also revealed how product formulation can reduce bitterness and astringency.

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Section: Perception Of Aroma and The Interactions Of Flavor With Tastmentioning

confidence: 99%

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Cosson

Souchon

Richard

et al. 2020

Foods

View full text Add to dashboard Cite

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“…Similar fat ranking tasks have classified participants as being fat “discriminators” or “non-discriminators”, where non-discriminators consumed greater amounts of dietary fat and had higher abdominal adiposity [ 29 ]. Despite mouthfeel perception and the dynamic nature of eating being critical for food acceptance [ 30 ], there are still relatively few studies on how mouthfeel perception relates to other sensory attributes such as taste and olfactory modalities [ 31 , 32 ].…”

Section: Introductionmentioning

confidence: 99%

Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour

Kindleysides

Beck

Walsh³

et al. 2017

Nutrients

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Perception of fat taste, aroma, and texture are proposed to influence food preferences, thus shaping dietary intake and eating behaviour and consequently long-term health. In this study, we investigated associations between fatty acid taste, olfaction, mouthfeel of fat, dietary intake, eating behaviour, and body mass index (BMI). Fifty women attended three sessions to assess oleic acid taste and olfaction thresholds, the olfactory threshold for n-butanol and subjective mouthfeel ratings of custard samples. Dietary intake and eating behaviour were evaluated using a Food Frequency and Three-Factor Eating Questionnaire, respectively. Binomial regression analysis was used to model fat taste and olfaction data. Taste and olfactory detection for oleic acid were positively correlated (r = 0.325; p < 0.02). Oleic acid taste hypersensitive women had significantly increased n-butanol olfactory sensitivity (p < 0.03). The eating behaviour disinhibition and BMI were higher in women who were hyposensitive to oleic acid taste (p < 0.05). Dietary intake of nuts, nut spreads, and seeds were significantly correlated with high olfactory sensitivity to oleic acid (p < 0.01). These findings demonstrate a clear link between fatty acid taste sensitivity and olfaction and suggest that fat taste perception is associated with specific characteristics of eating behaviour and body composition.

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“…The main function of the soft and spreadable maltodextrin gels is to provide texture and mouthfeel simulation of fats in food products. Maltodextrins may also act as bulking agents [198]. Maltodextrin adsorption of oils allows to obtain what is known in molecular cuisine by powdered oils.…”

Section: Ediblementioning

confidence: 99%

Designing for the senses through food design and psychophysiology

Mota¹,

Mata²,

Vilaseca³

et al. 2018

Experiencing Food, Designing Dialogues

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Nowadays there is a whole new approach to food and cooking. A meal involves a complex composition of textures, colours, shapes, tastes, aromas, flavours and sounds, resulting in gastronomical pieces which cause various sensations and emotions to consumers. Chefs should use knowledge from the areas of psychology, design, science, etc., and even work with professionals from these areas, as this interdisciplinary holistic approach, allows to achieve better results and improve sensory characteristics. Palavras-chave:Design de Alimentos; Psicofisiologia; Gastrofísica; Perceção Sensorial; Ergonomia; O prato seguinte, Drinkable Smoke, focado no sentido do cheiro está inspirado nas manhãs ensolaradas e na flora de uma floresta. Composto por tons claros e diferentes aromas terrosos. Óleo essencial de gengibre e de mandarina verde assim como ervas aromáticas, flores e especiarias foram aqui aplicados para enaltecer as características aromáticas. Carvão de pinho foi usado no processo de confeção e fumagem. O efeito da forma do recipiente em que um prato é servido na perceção de aroma e gosto foi VI avaliada tendo-se verificado que há uma influência significativa, particularmente na perceção do cheiro e do aroma. O estudo envolveu testes de análise sensorial com 33 empregados do restaurante El Celler de Can Roca, resultados obtidos foram sujeitos a uma análise estatística recorrendo aos programas IBM SPSS Statistic grad Pack 24 e XLstatics. A utilização de uma máquina fotográfica Flir termal T360, permitiu ainda obter registo térmico que foi relacionado com os resultados obtidos. Os resultados finais foram aplicados na conceção de duas peças de porcelana na Vista Alegre® a incluir na gama de Chefs' Collection. Os resultados foram apresentados na 1º Conferência Internacional em Food Design and Food Studies: Experiencing Food and Designing Dialogues [2].O prato principal focado na Audição aporta uma componente sonora: uma melodia de sons de floresta, água a correr, chilrear de pássaros, vento, brisa e ramos a partir. Relembra uma floresta, com flores, ervas, ramos de 100% chocolate preto, um rio, orvalho e humidade de uma floresta, mini vegetais e trufa preta.O seguinte prato do menu, Greenly Fresh, é focado no sentido do Gosto e é um limpa palato em que foram aplicados os conhecimentos descritos sobre como aumentar a eficiência deste tipo de preparações. Os sentidos, especialmente o paladar, tornam-se facilmente saturados e é importante aliviar e acorda-los de novo. Dado o conceito base, relacionado com os bosques, este prato representa a vegetação verde e os sabores ácidos. No design deste prato a psicologia da cor e a correspondência modal cruzada aforam consideradas. O último prato do menu, Beet Grains, é focado no sentido do Tato e foi concebido considerando as correspondências intermodais ou outros efeitos no nosso sistema somatossensorial. O elemento base é a beterraba, e representa o pôr do sol na floresta com cores como o roxo e vermelhos naturais conferidos pelas betalaínas. Cada um dos 15 elementos que a compõem pos...

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Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion

Cited by 16 publications

References 32 publications

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Using Multiple Sensory Profiling Methods to Gain Insight into Temporal Perceptions of Pea Protein-Based Formulated Foods

Fat Sensation: Fatty Acid Taste and Olfaction Sensitivity and the Link with Disinhibited Eating Behaviour

Designing for the senses through food design and psychophysiology

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