The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

Rosa, Antonella; Isola, Raffaella; Nieddu, Mariella; Masala, Carla

doi:10.3390/nu12113454

Cited by 8 publications

(42 citation statements)

References 47 publications

(161 reference statements)

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“…More specifically, because of the importance of pleasantness in food consumption, research should explore the role of food composition in sensory attributes evaluation. As a precursor, the work of Rosa et al (2020) showed that women exhibited a greater ability than men to detect pleasantness of an odor rich in free fatty acid such as the mullet roes.…”

Section: Sex Differences In Healthy Populations: Non-specific Odorsmentioning

confidence: 99%

Sex Differences in Odor Hedonic Perception: An Overview

2021

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Odor hedonic evaluation (pleasant/unpleasant) is considered as the first and one of the most prominent dimension in odor perception. While sex differences in human olfaction have been extensively explored, gender effect in hedonic perception appears to be less considered. However, a number of studies have included comparisons between men and women, using different types of measurements (psychophysical, psychophysiological,…). This overview presents experimental works with non-specific and body odors separately presented as well as experimental studies comparing healthy participants vs patients with psychiatric disorders. Contrary to sensitivity, identification or discrimination, the overall literature tends to prove that no so clear differences occur in odor hedonic judgment between men and women. On the whole, gender effect appears more marked for body than non-specific odors and is almost never reported in psychiatric diseases. These findings are discussed in relation to the processes classically implied in pleasantness rating and emotional processes.

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Section: Sex Differences In Healthy Populations: Non-specific Odorsmentioning

confidence: 99%

Sex Differences in Odor Hedonic Perception: An Overview

2021

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“…Ingredients reported in the labels were: mullet roes and salt. Three commercial samples of grated bottarga (in 70 g jars), different for the provenance of raw roes, Mugil species, and manufacturing procedures (Rosa et al, 2020), were mixed in order to obtain an adequate amount of bottarga and a representative, uniform sample of this food product for olfactory and gustatory assessment. The chemical composition (fat %, protein %, and salt %) of the grated bottarga sample used in this study was determined as mean ± standard deviation (SD) of values indicated in the respective labels of mixed commercial products (Table 1).…”

Section: Food Productmentioning

confidence: 99%

“…(2/1, v/v) solution for 1 h at room temperature in the dark (Rosa et al, 2016(Rosa et al, , 2020. After the addition of 4 ml H 2 O and centrifugation at 900Âg for 1 h, the lower chloroform phase (total lipid extract) was separated.…”

Section: Analysis Of Fatty Acid Composition In Bottarga Samplementioning

confidence: 99%

“…After the addition of 4 ml H 2 O and centrifugation at 900Âg for 1 h, the lower chloroform phase (total lipid extract) was separated. Dried aliquots of the chloroform fraction were dissolved in ethanol and subjected to mild saponification by the addition of 50 μl of Desferal solution (25 mg/ml of water), 0.5 ml of a water solution of ascorbic acid (25%, w/v), and 0.25 ml of 10 N KOH, as previously reported (Rosa et al, 2016(Rosa et al, , 2020. After saponification, the n-hexane fraction with total fatty acids (TFA) was collected, the solvent evaporated, and the dried residue was dissolved in acetonitrile (Rosa et al, 2016(Rosa et al, , 2020.…”

Section: Analysis Of Fatty Acid Composition In Bottarga Samplementioning

confidence: 99%

“…Dried aliquots of the chloroform fraction were dissolved in ethanol and subjected to mild saponification by the addition of 50 μl of Desferal solution (25 mg/ml of water), 0.5 ml of a water solution of ascorbic acid (25%, w/v), and 0.25 ml of 10 N KOH, as previously reported (Rosa et al, 2016(Rosa et al, , 2020. After saponification, the n-hexane fraction with total fatty acids (TFA) was collected, the solvent evaporated, and the dried residue was dissolved in acetonitrile (Rosa et al, 2016(Rosa et al, , 2020. Analyses of bottarga TFA, representing the sum of fatty acids present in the food product in their free form (FFA) and fatty acids liberated from lipid molecules after saponification, were carried out with an Agilent Technologies 1100 HPLC (Palo Alto, CA) equipped with a DAD and an Infinity 1260 ELSD detector (HPLC-DAD/ELSD) as previously reported (Rosa et al, 2016(Rosa et al, , 2020.…”

Section: Analysis Of Fatty Acid Composition In Bottarga Samplementioning

confidence: 99%

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Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food

Rosa

Pinna

Masala

2022

Journal of Sensory Studies

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In this study, the role of sex and body weight in the olfactory and gustatory dimensions (pleasantness, intensity, and familiarity) of mullet cured roes, a marine rich‐fat food with peculiar sensory attributes, was evaluated. One hundred seventy‐seven participants were enrolled. Positive correlations were observed between all food taste and odor dimensions. Women reported a significantly higher odor and taste intensity ratings than men. Multivariate linear regression analyses evidenced that body weight in women was negatively correlated to the food odor and taste pleasantness and positively correlated to odor intensity. These negative correlations were due to different women gustatory performance in relation to body weight. A significantly lower perception of salty and bitter taste was observed in women with a body weight >60 kg compared to those with a body weight ≤60 kg. Our results underline the important role of sex and body weight in the food products sensory evaluation. Practical applications This study evidenced higher intensity ratings in women than men for the evaluation of olfactory and gustatory dimensions (pleasantness, intensity, and familiarity) of the salted and dried mullet roes, a lipid‐rich food, and the role of body weight in women sensory perception. Therefore, our data highlight the importance of taking into consideration sex and body weight when consumers panels are selected and constituted for the evaluation of sensory properties and acceptance of lipid‐rich foods, but also applicable to other types of foods.

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Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception

et al. 2022

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BACKGROUND: Salt (sodium chloride) is an essential component of daily food, crucial for many physiological processes. Due to health risks related to salt over consumption, considerable interest is devoted to strategies to reduce dietary salt intake. In this work we evaluated the sensory dimensions of sea salts flavored with Mediterranean aromatic plants with the aim to confirm the role of herbs/spices in the enhancement of salty perception and to validate the use of flavored salts as a strategy to reduce salt intake. To this goal we compared taste dimensions (pleasantness, intensity, and familiarity) of solutions obtained with salt and sea salts flavored with Mediterranean herbs, spices, and fruits. Sensorial differences were analyzed using a seven-point hedonic Likert-type scale on 58 non-trained judges.RESULTS: Main flavor compounds, identified by gas chromatography-flame ionization detection-mass spectrometry (GC-FID-MS) analysis, were ⊍-pinene and 1,8-cineole in myrtle salt (FS 1), verbenone, ⊍-pinene, 1,8-cineole, and rosifoliol in herbs/plants salt (FS 2), and limonene in orange fruits/saffron salt (FS 3). At the dose of 0.04 g mL −1 , saline solutions obtained with flavored salt (containing approximately 6-30% less sodium chloride) were perceived as more intense, less familiar, but equally pleasant than pure salt solution. In particular, sea salt flavored with orange fruits/saffron emerged as the most interesting in potentiating saltiness perception.CONCLUSION: Our study confirmed the important role of Mediterranean aromatic plants in the enhancement of saltiness perception and qualified the use of flavored sea salt during food preparation/cooking instead of normal salt as a potential strategy to reduce the daily salt intake.

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The Role of Lipid Composition in the Sensory Attributes and Acceptability of the Salted and Dried Mullet Roes (Bottarga): A Study in Human and Animal Models

Cited by 8 publications

References 47 publications

Sex Differences in Odor Hedonic Perception: An Overview

Sex Differences in Odor Hedonic Perception: An Overview

Role of body weight and sex in the olfactory and gustatory pleasantness, intensity, and familiarity of a lipid‐rich food

Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception

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