Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity

Mu, Shuo; Markus, Stieger; Boesveldt, Sanne

doi:10.1016/j.foodchem.2022.133357

Cited by 12 publications

(6 citation statements)

References 36 publications

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“…The latter has been replicated by our own experiments as well (not included in this review as they were unpublished at the time of search), where we observed that ortho-or retronasal cues in isolation are sufficient to allow for dairy fat content discrimination [72], and identified headspace composition differences underlying the ability [73]. The involvement of olfaction in detecting food fat content differences seems to be particularly relevant in certain food products, as demonstrated by [53], who observed that fat content discrimination in milk and yoghurt was possible only after retronasal cues were added to those of other sensory modalities.…”

supporting

confidence: 54%

“…Overall, these studies indicate human olfaction plays a role in detection, discrimination, and identification of fatty acids.Alongside the evidence that olfaction contributes to the perception of fat, there is an ongoing debate that the olfactory perception of fat may vary between individuals. While some research found demographics and fat consumption habits have no influence on the olfactory sensitivity in perceiving fat [10,60,72], one study observed positive relationships between intake of fat-rich nuts and sensitivity to fatty acids odor [73]. More studies are needed to explore the influence of individual difference on olfactory perception of fat.…”

mentioning

confidence: 99%

“…All in all, although relatively limited, evidence suggests that olfactory cues are integral for the perception of fat in food [51,53,56,58]. They not only signal its presence [41,44], but may also provide information about its quantity [37,72,73] or type [43]. These findings, in combination with those from studies on fatty acids, indicate that humans possess a functional olfaction-based system for detecting dietary fat in isolation or when part of a food matrix.…”

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confidence: 99%

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The olfactory perception of fat in foods

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The basic senses of humans, including taste, smell, vision, hearing, and touch, play integral roles in perceiving food. Each sense provides unique sensory information that aids in perception of foods and discrimination between foods. Taste, also referred to as gustation, enables us to perceive fundamental taste qualities such as sweet, sour, salty, bitter, and umami.These taste qualities offer valuable information regarding food composition, for instance, sweet, and savory or umami tastes signal energy-rich carbohydrates and proteins, while bitterness is associated with potentially toxic substances in food [1][2][3][4]. Vision, through visual cues, provides crucial information about food appearance and assists in ingredient assessment, identification, and the qualitative evaluation of desirability and suitability of the food [5, 6].The sense of hearing enables us to perceive and process auditory information, it can influence humans' perception of food through associated sounds, such as the crispness and staleness of chips [7]. The sense of touch, or tactile perception, predominantly contributes to the assessment of food through oral sensations, providing information about textural attributes such as tenderness, crispness, crunchiness, and smoothness [8, 9]. Olfaction, the sense of smell, contributes to the perception of food odors and flavors. Recent studies have also indicated that olfaction may contribute to the detection and identification of macronutrients in foods [10, 11].From an evolutionary perspective, human perceive energy sources such as carbohydrates and proteins (4 kilocalorie/g) to be attractive (sweet taste for carbohydrates and umami taste for proteins), and thus motivate consumption of these macronutrients [12, 13]. Similarly, fat, which is a concentrated source of energy (9 kilocalorie/g) that provides more than twice the calories per gram compared to carbohydrates and proteins, should also have attractive sensory properties. The perception of fat is a complex multisensory percept, including gustatory, olfactory, and textural cues [14][15][16]. While gustatory and mouth textural perception of fat have been extensively researched [17][18][19][20][21][22], little is known about the olfactory perception of fat. Considering the excessive consumption of fat and it's negative contribution to human health [23][24][25], it could be beneficial to detect fat, and thus the energy content of foods from a distance, i.e., before it is put into the mouth. Therefore, this thesis aims to investigate the olfactory perception of fat. Sensory studies and chemical analyses were combined to examine the role of olfaction in fat perception and elucidate the chemical compounds involved in olfactory perception of fat. Chapter 1 8 facilitates the absorption of fat-soluble antioxidants and supports the conversion of betacarotene into vitamin A [27]. Furthermore, fat plays a significant role in hormone production. Certain hormones, including steroid hormones and sex hormones such as cortisol, testosterone, and estradiol, ar...

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confidence: 99%

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confidence: 99%

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The olfactory perception of fat in foods

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“…Its concentration was higher in fresh than in lyophilized Carao. This compound provides an unpleasant smell of cheese, faecal, putrid fruit, rancid and sweat [ 30 ]. These results agree with those detected by the panel of tasters.…”

Section: Resultsmentioning

confidence: 99%

Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives

Fernández

Marcía-Fuentes

Cascos

et al. 2022

Foods

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Carao (Cassia grandis) is an America native plant characterized by its high iron content. This particular property allows its use as a natural additive to fix the black colour in California-style black olives, while masking its unpleasant aroma by stuffing olives with flavoured hydrocolloid. The tasting panel evaluated olives filled with unflavoured hydrocolloid with a fruity aroma, classified them as an extra category. Olives with the Carao addition presented a positive aroma, but also showed negative sensory attributes such as cheese, fermented and metallic flavours/aromas. The aroma of lyophilized Carao was better than the fresh one. The ‘Mojo picón’ aroma masked defective olives, allowing their classification from the second to the first commercial category. The volatile compounds belonged to the following families: terpenes, hydrocarbons, and oxygenated compounds, while the minor ones were alcohols and acid derivatives. The main volatile compounds identified were dialyl disulphide and 3-methyl-butanoic acid; among the minor ones were 2,4-dimethyl-hexane and dimethyl-silanediol and nonanal. Addition of fresh Carao increased the unpleasant aroma provoked by 3-methyl-butanoic acid, 2-methyl-butanoic acid and (E)-2-Decenal. Finally, an electronic device was able to discriminate these aromas and the results obtained agreed with those of the tasting panel and the volatile compounds.

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“…Besides, fat is an important part of human daily diet because of its' high energy density and highly palatable flavor (Mu et al, 2022). In addition, milk fat is necessary for normal growth, and essential for brain development, vision and immunity in newborn ruminants.…”

Section: Introductionmentioning

confidence: 99%

Rapid monitoring of milk fat using Image processing coupled with ANN and PSO methods

Nouri

Mohtasebi

Moghadam

et al. 2022

Preprint

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Monitoring the main compositions of milk content like fat, lactose, protein and total solids, has become a major challenge in dairy cattle farming. For quantitative determination of fat content in milk based on the relation of milk color features different methods have been used, but long time, high cost, and need for experts for analysis are some disadvantages of them. In this study, for rapid monitoring of milk fat content, novel technology of image processing coupled with artificial neural network (ANN) and Particle swarm optimization (PSO) methods has been applied. The estimated milk fat content of the best proposed method was extensively compared with the reference sample (R2=0.99, MAE=0.22, and MSE=0.05). Moreover, effect of water on color components of milk with different percentages of fat content have been investigated. Results approved the proposed method as a reliable, rapid and low-cost method for monitoring milk fat content.

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Olfactory discrimination of fat content in milks is facilitated by differences in volatile compound composition rather than odor intensity

Cited by 12 publications

References 36 publications

The olfactory perception of fat in foods

The olfactory perception of fat in foods

Masking Effect of Cassia grandis Sensory Defect with Flavoured Stuffed Olives

Rapid monitoring of milk fat using Image processing coupled with ANN and PSO methods

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