Sensory studies with sucrose-maltol mixtures

Panellists tasted sucrose solutions mixed with the enhancermaltol at concentrations of 50, 100 and 200 p.p.m. Nose-clipswere worn to prevent the identification of the maltol by itssmell. At these levels maltol is reported to enhance sweetness.In the present study these concentractions of maltol did notsignificantly enhance the intensity or persistence of the sweetnessof sucrose. In another experiment, panellists tasted solutionsof 5% sucrose mixed with 312 p.p.m. maltol. Tastings were performedwith and without the panellists wearing nose-clips. The smellof the maltol did not confuse trained panellists into believingthat the mixture of sucrose and maltol tasted sweeter than sucrosealone. However, in another experiment when both smell and tastewere assessed, untrained panellists found that a sucrose-maltolsolution possessed an overall greater sweetness than an equivalentconcentration of sucrose. That is, if panellists concentrateonly on taste then maltol does not appear to enhance sweetnesswhereas if od our and smell are assessed then maltol was foundto elevate total sweetness intensity. Triangle tests were performed to determine whether lemonadedrinks containing 15 p.p.m. maltol were perceptually differentfrom the original lemonade drink containing no maltol. No significantdifference was found between the two lemonades and it was concludedthat the addition of a sub-threshold concentration of maltoldid not significantly affect the taste of lemonade drinks.     

Obese Women Have Lower Monosodium Glutamate Taste Sensitivity and Prefer Higher Concentrations Than Do Normal‐weight Women

The goal of this study was to determine whether obese women exhibit altered umami and sweet taste perception compared to normal‐weight women. A total of 57 subjects (23 obese and 34 normal weight) participated in a 2‐day study separated by 1 week. Half of the women in each group were evaluated using monosodium glutamate (MSG; prototypical umami stimulus) on the first test day and sucrose on the second test day; the order was reversed for the remaining women. We used two‐alternative forced‐choice staircase procedures to measure taste detection thresholds, forced‐choice tracking technique to measure preferences, the general Labeled Magnitude Scale (gLMS) to measure perceived intensity of suprathreshold concentrations, and a triangle test to measure discrimination between 29 mmol/l MSG and 29 mmol/l NaCl. Obese women required higher MSG concentrations to detect a taste and preferred significantly higher MSG concentrations in a soup‐like vehicle. However, their perception of MSG at suprathreshold concentrations, their ability to discriminate MSG from salt, and their preference for sucrose were similar to that observed in normal‐weight women. Regardless of their body weight category, 28% of the women did not discriminate 29 mmol/l MSG from 29 mmol/l NaCl (nondiscriminators). Surprisingly, we found that, relative to discriminators, nondiscriminators perceived less savoriness when tasting suprathreshold MSG concentrations and less sweetness from suprathreshold sucrose concentrations but had similar MSG and sucrose detection thresholds. Taken together, these data suggest that body weight is related to some components of umami taste and that different mechanisms are involved in the perception of threshold and suprathreshold MSG concentrations.     

Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation

Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water or milk (skim, whole, heavy cream) varying in sucrose (0-20% w/v) on the general Labeled Magnitude Scale. Sweetness grew with sucrose concentration and when shifting from water to milk mixtures--the growth was greatest for those tasting PROP as most bitter. At higher sucrose levels, increasing fat blunted the PROP-sweet relationship, whereas at lower levels, the relationship was effectively eliminated. Perceived sweetness of the mixture exceeded that predicted from the sum of components at low sucrose concentrations (especially for those tasting PROP most bitter) but fell below predicted at high concentrations, irrespective of fat level. Creaminess increased greatly with fat level and somewhat with sucrose. Those tasting PROP most bitter perceived greater creaminess in the heavy cream across all sucrose levels. Perceived creaminess was somewhat lower than predicted, irrespective of PROP bitterness. The FP density generally showed similar effects as PROP on sweetness and creaminess, (but to a lesser degree) and revealed potential taste-somatosensory interactions in weakly sweet stimuli. These data support that taste phenotype affects the nature of enhancement or suppression of sweetness and creaminess in liquid fat/sugar mixtures. Taste phenotype effects on sweetness and creaminess likely involve differential taste, retronasal olfactory, and somatosensory contributions to these perceptual experiences.     

Sweetness intensity in low-carbonated beverages

The carbonation perception and sweetness perception were investigated under the presence of low level of carbondioxide less than 1.0 gas volume. Carbonation perception decreased linearly as carbonation level decreased. Sweetness perception showed inconsistency by means of evaluation methods: Triangle difference test led the result showing carbonation became a hindrance for sweetness perception. However, the measurement for the sweetness degree expressed by panellists in four categories 'not sweet', 'perhaps sweet', 'probably sweet' and 'definitely sweet', and the measurement for the points of subjective equality revealed that carbonation had no influence on sweetness perception. Commercially produced beverages whose irritation stimuli were stronger showed almost the same sweetness intensities (= perceived concentration of sucrose/actual concentration of sucrose) at approximately 0.7 regardless of various flavours. A weaker stimulus beverage, without strong flavour, showed higher sweetness intensity at 0.9. Some weaker stimuli beverages, which contained strong lemon flavour and soluble fibre, showed less sweetness intensities of 0.62-0.68 than the high-stimuli products.     

Mechanisms for mixture suppression in olfactory receptors of the spiny lobster

The mechanisms by which the output of olfactory receptor cellsis suppressed, as can happen, for example, when receptor cellsare activated by stimulus mixtures, are ill defined. We showthat subthreshold concentrations of some odorants suppress theresponses of antennular (olfactory) chemoreceptors of the spinylobster to stimulatory odorants in a manner indicative of competitiveinhibition. The effect of these suppressive odorants on theresponse of other receptor cells is inconsistent with this hypothesis,allowing that non-competitive mechanisms also contribute toperipheral mixture suppression in the olfactory pathway of thespiny lobster.     

GUSTATORY REACTION TIME AND TIME INTENSITY MEASUREMENTS OF TREHALOSE AND SUCROSE SOLUTIONS AND THEIR MIXTURES

Dynamic sweetness perception of commercial food grade trehalose, sucrose solutions and their mixtures were studied for a wide range of concentrations. For gustatory reaction time (GRT), concentrations ranged from 2.3 to 13.8% for sucrose and up to 23.0% for trehalose. For time intensity (T-I) sucrose or trehalose solutions (concentration range 2.3–36.8%) and their combinations (23.0 and 36.8% total solids) were analyzed. Trehalose had bigger GRT along the studied range. Both sugars presented similar values for persistence and times of plateau and to maximum intensity, while a significant difference was observed in intensity and GRT at equal concentrations. Trehalose had longer persistence than sucrose in equi -sweet solutions. Overall sweetness profile of some sucrose solutions (i.e., 29.9% sucrose solution and 0.6 sucrose/trehalose ratio mixture at 36.8% total solids) were perceived as similar to mixtures of sucrose/trehalose or single trehalose solutions, which suggests the possibility of sugar replacement without completely modifying sweetness perception.

PRACTICAL APPLICATIONS

It has been suggested that trehalose may be a potential substitute for sucrose and other sugars used in food formulation because, although its chemical structure is very similar to that of sucrose, it is more stable at low pH and high temperatures. It is not involved in caramelization and does not participate in Maillard reaction with amino acids/proteins. In order to fully establish the potential of trehalose as a functional replacement of sucrose we have determined the sweetness dynamic profile (gustatory reaction time and time-intensity curves) of trehalose solutions and sucrose/trehalose solutions; this aspect is needed for adequately replacing (partially or totally) sucrose in food systems.     

Strawberry odor, but not red color, enhances the sweetness of sucrose solutions

Several investigators have recently reported that odor and colorcan influence the sweetness of stimuli containing sucrose. Theseeffects were examined further by assessing the effect of redcoloring and strawberry odorant on the sweetness ratings ofaqueous solutions of sucrose. Two methods of olfactory stimulationwere used: (i) sip and spit, and (ii) swallowing the solutions.It was anticipated that swallowing the solutions would enhancethe olfactory effects by augmenting retronasal olfactory stimulation.The strawberry odor induced a small, but significant increasein sweetness for both the sip and spit and swallowing condition.There was a tendency for this effect to be more consistent andstable in the swallowing condition. Red coloring had no effecton sweetness.     

Functional characterization and immunolocalization of odorant binding protein 1 in the lucerne plant bug, Adelphocoris lineolatus (GOEZE)

In the insect phylum, the relationships between individuals and their environment are often modulated by chemical communication. Odorant binding proteins (OBPs) are widely and robustly expressed in insect olfactory organs and play a key role in chemosensing and transporting hydrophobic odorants across the sensillum lymph to the olfactory receptor neuron. In this study, a novel OBP gene (AlinOBP1) in the lucerne plant bug, Adelphocoris lineolatus was identified, cloned and expressed. Real-time PCR results indicated that the expression level of AlinOBP1 gene differed in each developmental stage (from first instar to adult) and was predominantly expressed in the antennae of adults. The expression level of AlinOBP1 was 1.91 times higher in male antennae than in female antennae. The binding properties of AlinOBP1 with 114 odorants were measured using a fluorescence probe, N-phenyl-1-naphthylamine (1-NPN), with fluorescence competitive binding. The results revealed that AlinOBP1 exhibits high binding abilities with two major putative pheromone components, ethyl butyrate and trans-2-hexenyl butyrate. In addition, it was observed that six volatiles released from cotton, octanal, nonanal, decanal, 2-ethyl-1-hexanol, β-caryophyllene and β-ionone also bind to AlinOBP1. Immunocytochemistry analysis showed that AlinOBP1 was expressed in the sensillum lymph of sensilla trichodica and sensilla basiconca. Our results demonstrate that AlinOBP1 may function as a carrier in the chemoperception of the lucerne plant bug.     

Oral shear stress predicts flavour perception in viscous solutions

The perception of sweetness and flavour were studied in viscous solutions containing 50 g/l sucrose, 100 p.p.m. iso-amyl acetate and varying concentrations of three hydrocolloid thickeners (guar gum, lambda-carrageenan and hydroxypropylmethyl cellulose). Zero-shear viscosity of the samples ranged from 1 to 5000 mPas. Perception of both sweetness and aroma was suppressed at thickener concentrations above c* (coil overlap concentration, the point at which there is an abrupt increase in solution viscosity as thickener concentration is increased). Sensory data for the three hydrocolloids was only loosely correlated with their concentration relative to c* (c/c* ratio), particularly above c*. However, when perceptual data were plotted against the Kokini oral shear stress (tau), calculated from rheological measurements, data for the three hydrocolloids aligned to form a master-curve, enabling the prediction of flavour intensity in such systems. The fact that oral shear stress can be used to model sweetness and aroma perception supports the hypothesis that somatosensory tactile stimuli can interact with taste and aroma signals to modulate their perception.     

Confusing tastes and smells: how odours can influence the perception of sweet and sour tastes

This study investigated the relationship between perception of an odour when smelled and the taste of a solution to which the odour is added as a flavorant. In Experiment 1 (E1) sweetness, sourness, liking and intensity ratings were obtained for 20 odours. Taste ratings were then obtained for sucrose solutions to which the odours had been added as flavorants. Certain odours were found to enhance tasted sweetness while others suppressed it. The degree to which an odour smelled sweet was the best predictor of the taste ratings. These findings were extended in Experiment 2 (E2), which included a second tastant, citric acid, and employed four odours from E1. The most sweet smelling odour, caramel, was found to suppress the sourness of citric acid and, as in E1, to enhance the sweetness of sucrose. Again, odours with low sweetness suppressed the sweetness of tasted sucrose. The study demonstrated that the effects of odours on taste perception are not limited to sweetness enhancement and apply to sour as well as sweet tastes. The overall pattern of results is consistent with an explanation of the taste properties of odours in terms of prior flavour-taste associations.     

Influence of harvest date and light integral on the development of strawberry flavour compounds

Strawberries cv. Elsanta were grown in peat bags in a glasshouse and subjected to three shading levels (0%, 25%, 47%) for 2 weeks, commencing 1 week prior to first fruit ripening. Fruit was harvested at five intervals and analysed using Atmospheric Pressure Chemical Ionization (APCI) and direct liquid-mass spectrometry techniques. Thirteen volatiles implicated in strawberry flavour and three non-volatiles, sucrose, glucose and citric acid, were measured. Highly significant differences in volatile and non-volatile concentrations existed between harvest dates. Shading had a significant effect on hexanal, hexenal, ethyl methyl butyrate, and methyl butyrate concentrations at some harvests. In general, at each harvest the higher the level of shading the lower the level of the volatile in the fruit. Sucrose concentration showed a decrease throughout the harvest period, whereas glucose and citric acid showed less clear trends. Shading had a significant effect on glucose and sucrose concentrations. Some possible reasons for the variability in strawberry flavour are discussed.     

EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS

Two experimental procedures recommended for the evaluation of the psychophysical characteristics of odorous compounds, olfactory matching with the 1-butanol scale and cross-modality matching with the finger span are compared. The intensity of ethyl butyrate and guaiacol solutions presented at four different concentration levels was evaluated by a panel of sixteen subjects over five repetitions using the two methods. Each stimulus was delivered to the subject from a Teflon bag through a nose-shaped glass sniffing port.
The discrimination ability, repeatability, panel homogeneity and within-subject variability of the methods were assessed. Results indicate that with both methods, subjects were able to highly discriminate the presented concentration levels of the odorants. There were no great difference in repeatability and the same individual variability was observed between both methods. However, the smaller within-subject variability highlighted for the 1-butanol scale method suggested that this method is potentially more powerful than finger-span method.     

MODELING OF SWEET, BITTER AND IRRITANT SENSATIONS AND THEIR INTERACTIONS ELICITED BY MODEL ICE WINES

Interactions between taste and irritant sensations elicited by model ice wine solutions were investigated, including the use of U and Γ′ models for predicting the perceived intensity of these sensory interactions. Fifteen solutions of varying ethanol and sugar concentrations representative of commercial ice wine values were evaluated in two trials by a trained sensory panel (n = 12) for perceived sweetness, bitterness and heat intensities. Sweetness perception of lower sugar‐concentration level in ice wine model solution was affected by ethanol concentration. The sweetness intensities of the sugar and ethanol mixtures are higher than the sweetness intensities of sugar solutions. The Γ′ index indicates a slight synergy between ethanol and sugar on sweetness perception. The bitterness intensities elicited by ethanol–sugar mixtures are lower than those elicited by unmixed ethanol solutions. The Γ′ index indicates inhibition of ethanol and sugar perception on bitterness perception. Suppression of heat sensation was found in model base wine solutions across sugar and ethanol concentrations.     

The effect of emotion and personality on olfactory perception

It is well established that both the emotional tone of sensory stimuli and the personality characteristics of an individual can bias sensory perception. What has largely been unexplored is whether the current emotional state of an individual has a similar effect, and how it works together with other factors. Here we carry out a comprehensive study to examine how olfactory perception is affected by the emotional tone of the stimuli, and the personality and current emotional state of the individual. Subjects reported experiencing happiness, sadness, negativity/hostility and neutrality when exposed to corresponding emotionally themed video clips, and in each case, smelled a suprathreshold pleasant, an unpleasant and a neutral odorant. The time taken for the subject to detect each odorant and the olfactory intensity were recorded. We found that women detected the pleasant odorant faster than the neutral one. In addition, personality modulated reaction time and olfactory intensity, such that neurotic and anxious individuals were selectively biased toward affective rather than neutral odorants. Finally, current emotional state augmented intensity in men but not in women, and differentially influenced the response time. These findings provided new insights into the effects of emotion and personality on olfactory perception.     

Age-related deficiency in the perceived strength of six odorants

A group of 20 elderly persons (70–89 yr) and a controlgroup of 20 young persons (18–25 yr) made magnitude estimationsof five concentration levels of six odorants and of five concentrationlevels of a tastant, NaCl. Relative to the estimations of thesalt solutions, the elderly's estimations of all six odorantswere lower than those of the young. This outcome substantiatesan earlier finding that, at least for one odorant (iso-amylbutyrate), old age blunts perceived odor strength more frequentlyand seriously than gustatory strength. The present experimentbroadens the picture and leads to the conclusion that age-relatedhyposmia is likely to affect the perception of many, if notall, odors. The six odorants were selected on the basis of structuraldiversity, hedonic tone, and earlier psychophysical study ofthem. They include three pleasant odors (iso-amyl butyrate,benzaldehyde, and d-limonene), one foul smelling (pyridine),and two relatively neutral ones (ethyl and iso-amyl alcohol).To a first approximation age-related weaknesses to these compoundscan be characterized as a constant per cent reduction of olfactorystrength across concentration level. tion level.     

Olfactory perception in honeybees: Concatenated and mixed odorant stimuli,concentration, and exposure effects

Summary Here we present results obtained from 7 different series of experiments, all employing odor conditioning of proboscis extension in worker honeybees and each designed to address a particular question involving olfactory perception. The questions relate to: temporal complexity of odor cues; effects of concentration, suppression, and/or potentiation in mixture perception; acquisition and extinction rates, as well as levels of generalization associated with aliphatic compounds that have the same functional groups or same alkyl radical length; and the effects of continuous exposure to odorants in the first several days of adult life on various learning and discrimination tasks involving olfactory perception. From the data obtained in these experiments we were able to conclude the following: First, worker honeybees have a limited ability to perceive complex temporal odor-quality patterns in olfactory stimuli — they learn to associate the quality of only the last part of the stimulus with a sucrose reward. Second, we confirm that citral is qualitatively different in several perceptual contexts involving odor learning and conditioning and our results help elucidate the nature of these differences as they relate to learning, discrimination, mixture perception, and continuous exposure to particular odorants. Third, we appear to have uncovered some important perceptual differences between functional groups attached to the first as opposed to the second carbon atom of alkyl radicals. Finally, we failed to uncover any significant effects relating to continuous exposure to odorants during the first several days of a worker's adult life, despite evidence that considerable sensory development takes place during this period. Thus ontogenetic changes to the peripheral system due to environmental effects appear to leave basic perceptual systems unaltered.     

Environmental temperature modulates olfactory reception in Drosophila melanogaster

Sensory systems, including the olfactory system, are able to adapt to changing environmental conditions. In nature, changes in temperature modify the volatility and concentration of odorants in the air. If the olfactory system does not adapt to these changes, it could relay wrong information about the distance to or direction of odor sources. Recent behavioral studies in Drosophila melanogaster showed olfactory acclimation to temperature. In this report, we investigated if temperature affects olfaction at the level of the receptors themselves. With this aim, we performed electroantennograms (EAGs) and single sensillum recordings (SSRs) to measure the response to several odorants in flies that had been submitted to temperature treatments. In response to all tested odorants, the amplitude of the EAGs increased in flies that had been exposed to a higher temperature and decreased after cold treatment, revealing that at least part of the reported change in olfactory perception happens at reception level. SSRs of odorant stimulated basiconic sensilla ab2 and ab3 showed some changes in the number of spikes after heat or cold treatment. However, the number and shape of spontaneous action potentials were unaffected, suggesting that the observed changes related specifically to the olfactory function of the neurons.     

Superior Orthonasal but Not Retronasal Olfactory Skills in Congenital Blindness

Sight is undoubtedly important for finding and appreciating food, and cooking. Blind individuals are strongly impaired in finding food, limiting the variety of flavours they are exposed to. We have shown before that compared to sighted controls, congenitally blind individuals have enhanced olfactory but reduced taste perception. In this study we tested the hypothesis that congenitally blind subjects have enhanced orthonasal but not retronasal olfactory skills. Twelve congenitally blind and 14 sighted control subjects, matched in age, gender and body mass index, were asked to identify odours using grocery-available food powders. Results showed that blind subjects were significantly faster and tended to be better at identifying odours presented orthonasally. This was not the case when odorants were presented retronasally. We also found a significant group x route interaction, showing that although both groups performed better for retronasally compared to orthonasally presented odours, this gain was less pronounced for blind subjects. Finally, our data revealed that blind subjects were more familiar with the orthonasal odorants and used the retronasal odorants less often for cooking than their sighted counterparts. These results confirm that orthonasal but not retronasal olfactory perception is enhanced in congenital blindness, a result that is concordant with the reduced food variety exposure in this group.     

Perceptual interactions in odour mixtures: odour quality in binary mixtures of woody and fruity wine odorants

The qualitative perceptual interactions in three binary mixtures of wine odorants were studied: isoamyl acetate (fruity note)/whisky lactone (woody note), ethyl butyrate (fruity note)/whisky lactone (woody note) and ethyl butyrate (fruity note)/guaiacol (woody note). For each binary mixture, the perceived quality and intensity of 24 stimuli (four supra-threshold concentration levels of each of the two compounds and their 16 possible combinations) were evaluated in five replications by a trained panel of 13 subjects. The application of the Olsson predictive model for odour intensity and quality perception gave quite a good estimation of the evolution of single component identification in the mixture when the intensity proportion of unmixed components varied. However, this model was unable to account for the odour quality dominance in mixtures of iso-intense components. An alternative linear logistic model was proposed to study the qualitative dominance of the woody note in the three mixtures when the perceived intensities of each unmixed compound were equal.     

Intranasal Odorant Concentrations in Relation to Sniff Behavior

Knowledge on how odorants are transported through the nasal cavity to the olfactory epithelium is limited. One facet of this is how the sniffing behavior affects the abundance of odorants transferred to the olfactory cleft and in turn influences odor perception. A novel system that couples an online mass spectrometer with an odorant pulse delivery olfactometer was employed to characterize intranasal odorant concentrations of butane‐2,3‐dione (or butanedione, commonly known as diacetyl) at the interior naris and the olfactory cleft. Volunteers (n=12) were asked to perform different modes of sniffing in relation to the sniff intensity that were categorized as ‘normal’, ‘rapid’ and ‘forced’. The highest concentrations of butanedione at both positions in the nose were observed during normal sniffing, with the lowest concentrations correlating with periods of forced sniffs. This corresponded to the panelists' ratings that normal sniffing elicited the highest odor intensities. These feasibility assessments pave the way for more in‐depth analyses with a variety of odorants of different chemical classes at various intranasal positions, to investigate the passage and uptake of odorants within the nasal cavity.