No effect of oral or sample temperature on sensory assessment of fat content

Mela, David J.; Langley, Keith; Martin, Alan

doi:10.1016/0031-9384(94)90222-4

Cited by 22 publications

(8 citation statements)

References 16 publications

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“…However, more often, subjective ratings by sensory panels reveal a predominant contribution of textural attributes, but also odor and taste dimensions (74, 112). There are also examples where textural cues hold no predictive power for fat content (96). This lack of consensus likely reflects the many roles fats play in foods and lack of a unitary sensory property.…”

Section: Fat Detectionmentioning

confidence: 99%

Is There a Fatty Acid Taste?

2009

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Taste is a chemical sense that aids in the detection of nutrients and guides food choice. A limited number of primary qualities comprise taste. Accumulating evidence has raised a question about whether fat should be among them. Most evidence indicates triacylglycerol is not an effective taste stimulus, though it clearly contributes sensory properties to foods by carrying flavor compounds and altering texture. However, there is increasing anatomical, electrophysiological, animal behavior, imaging, metabolic, and psychophysical evidence that free fatty acids are detectable when non-taste cues are minimized. Free fatty acids varying in saturation and chain length are detectable, suggesting the presence of multiple transduction mechanisms and/or a nonspecific mechanism in the oral cavity. However, confirmation of “fatty” as a taste primary will require additional studies that verify these observations are taste specific. Oral exposure to free fatty acids likely serves as a warning signal to discourage intake and influences lipid metabolism.

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Section: Fat Detectionmentioning

confidence: 99%

Is There a Fatty Acid Taste?

2009

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“…To our knowledge, most of the food emulsion research has focused on texture and flavor/aroma releases rather than the effect of emulsions on the perception of basic tastes. Oil affects the taste perception by increasing the viscosity of liquid foods and affecting the diffusion coefficients and retention times of taste substances in the oral cavity (Barylko‐Pikielna and others ; Mela and others ). Therefore, sensory perception of basic tastes can be affected by various physical properties of emulsions (Dresselhuis and others ; Rietberg and others ; Suzuki and others ).…”

Section: Introductionmentioning

confidence: 99%

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

Torrico

Prinyawiwatkul

2015

Journal of Food Science

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Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and different concentrations of 3 tastants (NaCl [0.5% to 1.0%], KCl [0.5% to 1.5%], and caffeine [0.05 to 0.15%]) were measured using the Spectrum™ descriptive method (N = 16) and the Electronic-tongue (E-tongue). Linear regression and the Stevens' power law were used to model the taste intensities against the tastant concentrations. From the descriptive data, saltiness intensities in emulsions were higher than solutions, demonstrating a saltiness-enhancing effect imparted by oil. Bitterness intensities in emulsions were lower compared to those of solutions for caffeine, but they were similar for KCl. This demonstrated that oil suppressed bitterness for caffeine. E-tongue saltiness measurements were corresponding to those of the descriptive data; however, E-tongue bitterness intensities of KCl showed an opposite pattern.

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“…Second, oil may increase the concentration of watersoluble tastants and hence creating a more intense taste perception (Metcalf & Vickers, 2002). Moreover, oil may affect taste perception by increasing viscosity and altering the diffusion coefficients and retention times of taste substances in the oral cavity (Barylko-Pikielna et al, 1994;Mela et al, 1994). Consequently, taste perception can be affected by physical properties of emulsions (Dresselhuis et al, 2008;Rietberg et al, 2012;Suzuki et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Oil and tastant concentrations affect saltiness and bitterness perception of oil‐in‐water emulsions

Torrico

Carabante

Pujols

et al. 2015

Int J of Food Sci Tech

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Summary Saltiness of NaCl and KCl and bitterness of KCl and caffeine were evaluated in emulsions prepared with varying oil (20/40/60%) and tastant [NaCl (0.50/0.75/1.00%), KCl (0.50/1.00/1.50%) or caffeine (0.05/0.10/0.15%)] concentrations. A panel (N = 16) evaluated saltiness and bitterness intensities of emulsions using the modified short‐version Spectrum™ descriptive analysis. Viscosity and pH of emulsions were measured. The type of tastant (NaCl/KCl/caffeine) and its concentration had significant effects on saltiness and/or bitterness intensities. At a given tastant concentration, NaCl had higher saltiness intensity compared to KCl in emulsions. Increasing oil concentration increased saltiness of both NaCl and KCl, while it slightly increased bitterness of KCl, but did not significantly affect bitterness of caffeine in emulsions. RSM plots indicated that saltiness enhancement of NaCl and KCl imparted by oil was more pronounced between 20% and 40% oil. Viscosity was the discriminating property among emulsions and possibly contributed to changes in salty and bitter perception.

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No effect of oral or sample temperature on sensory assessment of fat content

Cited by 22 publications

References 16 publications

Is There a Fatty Acid Taste?

Is There a Fatty Acid Taste?

Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

Oil and tastant concentrations affect saltiness and bitterness perception of oil‐in‐water emulsions

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