Perception of taste intensity in solutions of random-coil polysaccharides above and below c∗

Cook, David J.; Hollowood, Tracey; Linforth, Robert; Taylor, Andrew

doi:10.1016/s0950-3293(02)00066-6

Cited by 85 publications

(65 citation statements)

References 16 publications

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“…Data are in contradiction with aroma release study which showed that the increase in gel hardness led to an increase in the amount and rate of aroma released. They are yet in agreement with previous studies who reported a decrease in intensity perceived with an increase in gel viscosity or gel hardness (Christensen, 1980;Cook et al, 2002;Lethuaut et al, 2004;Paçi Kora, 2004). Then, our results lead us to hypothesize that aroma perception is influenced through cross-modal interactions by the perception of texture and/or the perception of taste.…”

Section: Impact Of Structure Variation On Sensory Perceptionssupporting

confidence: 93%

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Gierczynski

Labouré

Guichard

2006

13th World Congress of Food Science &Amp; Technology

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Three mixed milk gels with different structures were formulated. The addition of increasing concentration of chymosin resulted in an increase in gel hardness evaluated by penetrometry measurements. The in vivo release of aroma compounds from these gels was studied by Atmospheric Pressure Chemical Ionisation -Mass Spectrometry (APCI-MS) in Nosespace configuration and with a panel of fourteen subjects. Aroma release was found to be strongly affected by structure variation. An increase in gel hardness resulted in an increase in the amount and the rate of aroma release. In parallel, sensory analysis was performed using the profile method. Data treatment revealed that the different structures were perceived at the sensory level and could be described with numerous texture attributes. Intensity of salt perception was found to decrease from the softer to the harder gel. Overall aroma perception presented a tendency to decrease with gel hardness. Aroma perception could not be correlated with aroma release parameters, and cross-modal interactions were not excluded to explain results.

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Section: Impact Of Structure Variation On Sensory Perceptionssupporting

confidence: 93%

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Gierczynski

Labouré

Guichard

2006

13th World Congress of Food Science &Amp; Technology

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“…In the present study, the use of single and duplex emulsion systems led to comparison of samples which differed significantly in viscosity. As mentioned previously, studies have shown increasing viscosity commonly decreases tastant perception [36][37][38][39][40][41], and this may result in a reduced perception of saltiness in duplex emulsions compared to single emulsions irrespective of salt content. It appears that the disparity in viscosity is not "overcome" by the increased dispersed phase volume in the duplex emulsion promoting in-mouth mixing and acceleration of tastant transport to the taste buds.…”

Section: Saltiness Perceptionmentioning

confidence: 77%

“…Previous studies have shown that viscosity increase leads to a decrease in saltiness perception [36][37][38][39][40][41]. On the other hand, it has also been demonstrated that including particles in a liquid food may enhance saltiness perception [42].…”

Section: Resultsmentioning

confidence: 99%

Enhancing saltiness in emulsion based foods

Lad

Hewson

Wolf

2012

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Background: The concept of enhancing saltiness perception in emulsions and a liquid food formulated with the emulsions (ambient vegetable soup) through increasing salt concentration in the continuous phase while retaining the fat content of the (aqueous continuous) product was evaluated. This was accomplished by increasing the droplet phase volume using duplex emulsion technology. Viscosity and droplet size distribution was measured. Saltiness evaluation was based on simple paired comparison testing (2-Alternate Forced Choice tests, BS ISO 5495:2007).

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“…Cook, Hollowood, Linforth, and Taylor [9] found that ratings of sweetness were significantly lessened in thicker solutions. Additionally, Walker and Prescott [10] showed that apple juice flavour was rated less sweet in a more viscous solution.…”

Section: Introductionmentioning

confidence: 97%

Plate shape and colour interact to influence taste and quality judgments

Stewart

Goss

2013

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Background: Research has demonstrated that factors external to the food source can influence consumers' perceptions of food. Contextual factors including cutlery or tableware (for example, size and composition), the atmosphere (for example, noise levels and odours), and packaging (for example, shape and colour) have all been shown to influence the perceptual experience. Plateware has also been shown to influence taste perception since ratings of a dessert (strawberry mousse) were modified by plate colour but not by plate shape. In the current study, which used a 2 × 2 between-subjects design, the effect of plate colour (black versus white) and plate shape (round versus square) on taste perception is re-examined. Through sweetness, intensity, quality, and liking ratings of cheesecake, the current study extends the previous investigation to include an examination of the plate colour by plate shape interaction while using plates with more angular corners.

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Perception of taste intensity in solutions of random-coil polysaccharides above and below c∗

Cited by 85 publications

References 16 publications

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Enhancing saltiness in emulsion based foods

Plate shape and colour interact to influence taste and quality judgments

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