Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review

Guichard, Élisabeth; Galindo-Cuspinera, Veronica; Féron, Gilles

doi:10.1016/j.tifs.2018.01.010

Cited by 32 publications

(23 citation statements)

References 87 publications

(92 reference statements)

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“…In this sensory investigation we tried to explore, on a more basic and fundamental level, human's capability in perceiving oil/fat based on their previous experience. Our finding on the important role of aroma sensation in oil/fat sensation agrees with that shown in recent literature reports (Guichard, Galindo‐Cuspinera, & Feron, ; Jelen & Gracka, ). Tactile sensation also gave positive influences on oil/fat recognition.…”

Section: Resultssupporting

confidence: 93%

Contribution analysis of sensory cues to oil/fat perception

Glumac

Chen

2020

Journal of Sensory Studies

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Oil/fat perception is an important subject of food science research. Various scientific theories have risen over the years about the mechanisms of oil/fat perception, but fundamental knowledge is still lacking. In particular, the dominating sensory cue(s) eliciting oil/fat perception is still up to debate in literature. In this study, 30 participants were recruited to test six samples (three natural oil/fats and three constituted) using three senses (smell, taste, and tactile). Responses showed that natural oil/fats were perceived as such with multimodal way of sensing. Texture and aroma cues played a bigger role compared to taste. Our findings suggest that aroma and texture and multimodal sensation are the mechanisms of oil/fat detection, while taste alone did not illicit sensations of oil/fat. Practical ApplicationsInformation provided here deals with contribution of different senses to six model compounds, giving new insight for human oil/fat perception. We consider these findings important for food scientists working in academia and industry alike. In order to keep consumer sensory satisfaction, food containing oil/fat must be designed to elicit preferable sensory responses. Our experiments were on model compounds, but when dealing with other food types either emulsions or liquid food matrices containing fat will be perceived in a similar manner.

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Section: Resultssupporting

confidence: 93%

Contribution analysis of sensory cues to oil/fat perception

Glumac

Chen

2020

Journal of Sensory Studies

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“…Lipids also possess sensory properties that are dependent upon their form. For instance, in food, dietary lipids participate in conveying texture attributes such as creaminess, fattiness, meltability, and spreadability (Guichard, Galindo-Cuspinera, & Feron, 2018). Humans can also detect nonesterified fatty acids (NEFA), suggesting the presence of a gustatory NEFA signaling system in the oral cavity (Feron & Poette, 2013;Kulkarni et al, 2012;Mattes, 2011;Tucker, Mattes, & Running, 2014).…”

Section: Lipidsmentioning

confidence: 99%

Unstimulated saliva: Background noise in taste molecules

Féron

2018

Journal of Texture Studies

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Saliva is a highly complex bodily fluid composed of many proteins, peptides, small organic molecules, and ions. Saliva is produced and secreted by the major and minor salivary glands to protect the mouth and to participate in digestion. Generally, a distinction is made between unstimulated saliva that is a result of autonomic stimulation and stimulated saliva that is produced during chewing and taste stimulation. The link between saliva and sensory perception can thus be regarded in two ways: the role of unstimulated saliva as a background taste and the mechanistic role of stimulated saliva during eating. Indeed, unstimulated saliva (and its components) is continuously bathing our oral cavity and as such stimulates our taste receptors, thus playing a role in taste sensitivity. However, the role of unstimulated salivary components in mediating taste has been studied only in very few substances. To explore this question, this review attempts to compare data from the literature on unstimulated salivary composition with those on taste sensitivity. The main conclusion centres around the concept that the gustatory self‐adaptation phenomenon may be relevant for only a few salivary compounds. Further studies at the level of the salivary Von Ebner glands and salivary pellicle are necessary before arriving at definitive conclusions on this subject. Practical application Unstimulated saliva contains taste substances that can influence sensory perception through taste adaptation. However, large inter‐individual variability exists in unstimulated salivary composition both qualitatively and quantitatively. These differences may explain the variability in taste perception and thus the food choices and behaviors of an individual. Thus, in the context of providing personalized food and nutrition to the consumer, variability of unstimulated saliva should be considered for specific formulation of food products.

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“…The following parameters of FF are at the level: mass share of fats -(0.2±0.02) %, proteins -(0.4±0.06) %, moisture -no more 8 %, ash -no more 3 %. According to the producer, Vitacel has the following microbiological parameters: NMAFAiM (CFU in 0.1 g) -5×10 4 , mould (CFU in 0.1 g) -no more 50, pesticides and fungicides -<0.002 mg/kg. Pathogenic microorganisms (salmonella), in 25 g of FF, aflatoxins, CBG (coliforms) in 0.1 g are not revealed.…”

Section: мAterials and Methodsmentioning

confidence: 99%

“…When production is realized by recombination -based on melt fats and milk plasma by the butter-producing scheme, the plasticity decrease in the product, liquid fat outflow from the monolith or excessive solidity are possible. And a result is the consistence worsening of the products [4].…”

Section: Introductionmentioning

confidence: 99%

Determination Methods of Food Fibers Characteristics in Milk Mixtures With the Modified Fat Composition

Грек

Tymchuk

Tsygankov

et al. 2019

EUREKA: Life Sciences

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The article presents main determination methods of technological parameters of food fibers in milk mixtures of the modified fat composition. The methods of studying the ability of food fibers to water and fat-absorption are offered. The values that characterize swelling parameters of vegetable ingredients in experimental mixtures are obtained. The effectiveness of the method of IR-spectroscopy for indentifying and comparing water-binding forms in mixtures of food fibers with water and butterdish is proved. The indices of thermal stability and degree of liquid fat outflow for mixtures with the modified fat composition with the maximal replacement of cream butter by 25 % of oil are obtained. The research results indicate objective possibilities for the effective use of food fibers Vicetal for stabilizing the structure and preventing consistence defects of products with the modified fat composition.

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Physiological mechanisms explaining human differences in fat perception and liking in food spreads-a review

Cited by 32 publications

References 87 publications

Contribution analysis of sensory cues to oil/fat perception

Contribution analysis of sensory cues to oil/fat perception

Unstimulated saliva: Background noise in taste molecules

Determination Methods of Food Fibers Characteristics in Milk Mixtures With the Modified Fat Composition

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