Subjective assessment of palatability, digestibility and emotions in healthy volunteers after ingestion of an iced dessert: preliminary report

Dietary habits can be influenced by several factors such as emotional status and food palatability represented by food smell, taste, texture, appearance and temperature. The aim of this study is to assess the palatability and digestibility of a coffee-flavored iced dessert ingested at the end of a standardized meal and its impact on emotional status in a sample of 30 healthy female volunteers. Thirty healthy female volunteers, after ENT and psychological assessment, were asked to fill in a Psycho-Emotional Questionnaire to assess their basal emotional pattern before the consumption of an iced coffee-flavored dessert after a standard meal. After the meal they filled in an Organoleptic-Sensory questionnaire, a Dynamic Digeribility questionnaire and again a Psycho-Emotional Questionnaire. In our study, most of the subjects found the tested coffee-flavoured iced dessert pleasant according to the Organoleptic-Sensorial Questionnaire (OSQ), in terms of taste, aspect, texture and smell; moreover, in 29 subjects the Dynamic Digestibility Questionnaire (DDQ) resulted in a good digestive experience. By means of the Psycho-Emotional Questionnaire (PEQ), an improvement of feelings and mood, associated with good data of digestibility and palatability was recorded. Although this observation is not statistically significant, the results seem to show a positive correlation between pleasure in eating such a product and emotional status. These data are preliminary and need further investigations on a larger population, in order to confirm this association, also in a mixed population, comparing male and female eating behaviour.     

Digestibility, palatability and emotional status after ingestion of an iced dessert: analysis of subjective responses in 100 healthy volunteers

Food choices are influenced by many factors, perhaps the most important being availability. However, the desire to consume one item over another may be viewed as an outcome of sensory hedonic likes, situation and current internal state. In a previous preliminary report, an improvement of joy and mood, associated with good data of digestibility and palatability, was observed in a group of 30 healthy female subjects who consumed a coffee-flavoured iced dessert immediately after a standardized meal. The aim of this study is to confirm the results previously obtained in a smaller population and to investigate whether any differences between male and female subjects could be observed concerning the digestive process and emotional status. One hundred volunteers, after ENT and psychological assessment, were asked to fill out a Psycho-Emotional Questionnaire to assess their basal emotional pattern before the consumption of an iced coffee-flavoured dessert after a standard meal. After the meal they completed an Organoleptic-Sensory questionnaire, a Dynamic Digestibility questionnaire and again the Psycho-Emotional Questionnaire. In our study, most of the 100 subjects found the tested coffee-flavoured iced dessert pleasant according to the Organoleptic-Sensorial Questionnaire (OSQ), in terms of taste, aspect, texture and smell; moreover, the Dynamic Digestibility Questionnaire (DDQ) showed a good digestive experience in 71 subjects. According to the Psycho-Emotional Questionnaire (PEQ), an improvement of joy, activation and mood, associated with good data of digestibility and palatability was recorded. All these observations are statistically significant and the results seem to show a positive correlation between pleasure in eating such a product and emotional status. No statistically significant differences were recorded between male and female subjects.     

Taste reactivity patterns in domestic cats (Felis silvestris catus)

The present study is aimed at finding taste reactivity patterns in domestic cats (Felis silvestris catus) which reflect 'liking' or perceived palatability. Three groups of nonstressed cats living in households were formed which a priori were expected to differ in motivational state for eating food items (more or less hungry), and which were offered two different food items differing in general taste properties (more or less flavourful food, MFF and LFF, respectively) around the time that they were fed their normal food. Analysis of the amount of food eaten showed that MFF was consumed regardless of hunger level and that LFF was consumed depending on the hunger level of cats: the more hungry cats ate more of LFF than the less hungry cats. Analysis of post-meal behavioural sequences showed that the 'MFF consumption sequence' differed from the 'LFF refusal sequence' and that the 'LFF consumption sequence' strongly resembled the 'MFF consumption sequence' but also contained elements of the 'LFF refusal sequence'. Subsequent analysis of the frequencies and total durations of behavioural patterns showed that two kinds of patterns existed, possibly reflecting two 'palatability dimensions': hedonic taste reactivity patterns (lick/sniff feeding bowl, lip lick and groom face) and aversive taste reactivity patterns (lick/sniff food and lick nose). These dimensions may be combined to obtain a single palatability score.     

Dietary Restraint and Control Over “Wanting” Following Consumption of “Forbidden” Food

Eating behavior can be influenced by the rewarding value of food, i.e., “liking” and “wanting.” The objective of this study was to assess in normal‐weight dietary restrained (NR) vs. unrestrained (NU) eaters how rewarding value of food is affected by satiety, and by eating a nonhealthy perceived, dessert‐specific food vs. a healthy perceived, neutral food (chocolate mousse vs. cottage cheese). Subjects (24NR age = 25.0 ± 8.2 years, BMI = 22.3 ± 2.1 kg/m²; 26NU age = 24.8 ± 8.0 years, BMI = 22.1 ± 1.7 kg/m²) came to the university twice, fasted (randomized crossover design). Per test‐session “liking” and “wanting” for 72 items divided in six categories (bread, filling, drinks, dessert, sweets, stationery (placebo)) was measured, before and after consumption of chocolate mousse/cottage cheese, matched for energy content (5.6 kJ/g) and individual daily energy requirements (10%). Chocolate mousse was liked more than cottage cheese (P < 0.05). After consumption of chocolate mousse or cottage cheese, appetite and “liking” vs. placebo were decreased in NR and NU (P < 0.03), whereas “wanting” was only decreased in NR vs. NU (P ≤ 0.01). In NR vs. NU “wanting” was specifically decreased after chocolate mousse vs. cottage cheese; this decrease concerned especially “wanting” for bread and filling (P < 0.05). To conclude, despite similar decreases in appetite and “liking” after a meal in NR and NU, NR decrease “wanting” in contrast to NU. NR decrease “wanting” specifically for a nonhealthy perceived, “delicious,” dessert‐specific food vs. a nutritional identical, yet healthy perceived, slightly less “delicious,” “neutral” food. A healthy perceived food may thus impose greater risk for control of energy intake in NR.     

The palatability of flavoured novel floating pellets made with brewer's spent grain to captive carp

Abstract

The palatability to common carp, Cyprinus carpio L. of three newly developed differently flavoured floating pellets made from a high proportion (40%) of brewer's spent grain (BSG) was tested using a multiple-offer feeding experiment. The addition of ‘bold’ flavours, such as vanilla or strawberry essence, may help mask the unpleasant taste of some piscicides; however, their inclusion must not compromise uptake by carp. There were no significant differences between the consumption rates of the three varieties, and all flavours were readily consumed. Therefore, it is suggested that highly flavoured pellets made with BSG have a strong potential to mask the flavour of an unpalatable toxin, and further research is now needed to test this hypothesis.     

Functions of the orbitofrontal and pregenual cingulate cortex in taste, olfaction, appetite and emotion

Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature, and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in the orbitofrontal cortex, these sensory inputs are for some neurons combined by learning with olfactory and visual inputs. Different neurons respond to different combinations, providing a rich representation of the sensory properties of food. The representation of taste and other food-related stimuli in the orbitofrontal cortex of macaques is found from its lateral border throughout area 13 to within 7 mm of the midline, and in humans the representation of food-related and other pleasant stimuli is found particularly in the medial orbitofrontal cortex. In the orbitofrontal cortex, feeding to satiety with one food decreases the responses of these neurons to that food, but not to other foods, showing that sensory-specific satiety is computed in the primate (including human) orbitofrontal cortex. Consistently, activation of parts of the human orbitofrontal cortex correlates with subjective ratings of the pleasantness of the taste and smell of food. Cognitive factors, such as a word label presented with an odour, influence the pleasantness of the odour, and the activation produced by the odour in the orbitofrontal cortex. Food intake is thus controlled by building a multimodal representation of the sensory properties of food in the orbitofrontal cortex, and gating this representation by satiety signals to produce a representation of the pleasantness or reward value of food which drives food intake. A neuronal representation of taste is also found in the pregenual cingulate cortex, which receives inputs from the orbitofrontal cortex, and in humans many pleasant stimuli activate the pregenual cingulate cortex, pointing towards this as an important area in motivation and emotion.     

A COMPARISON OF TASTE TEST RATINGS,REPEATED CONSUMPTION,AND POSTCONSUMPTION RATINGS OF DIFFERENT STRENGTHS OF ICED TEA1

One objective of this study was to compare taste test ratings with amounts consumed and postconsumption ratings made as iced teas of different strengths were repeatedly consumed. The second objective was to determine whether sensory specific satiety could be used as a rapid indicator of long term acceptability of the teas. Subjects first rated their liking of and the flavor intensity of several samples of lemon flavored iced tea. Two tea concentrations were selected from this test to represent distinctly different flavor intensities. Taste test liking ratings of the strong concentration were higher than those of the weak concentration. Subjects consumed either the strong or the weak iced tea ad lib on 20 different afternoons over a 2-month period and rated their liking of the tea after each session. We measured the amount of tea consumed each time. On repeated consumption the subjects liked the weaker tea better than the stronger tea. Subjects consumed about the same amount of each tea. A different group of 15 subjects participated in a sensory specific satiety study of the same two teas. Those subjects drank more of the weak tea than the strong tea.     

两类柑桔杂种砧木对脐橙(Citrus sinensis Osbeck)幼树生长和叶片糖营养含量年变化的影响

以体细胞杂种红桔＋枳和红桔＋粗柠檬、有性杂种Troyer枳橙和Swingle枳柚作砧木的耐湿脐橙(Citrus sinensis Osbeck)2年生嫁接苗为试材,通过盆栽试验研究了砧木对苗木生长和叶片糖营养含量年变化动态的影响。结果表明：红桔＋枳的生长势和花量明显地强于和大于其它砧木,红桔＋粗柠檬的生长和花量表现介于2种有性杂种之间。叶绿素a／b和类胡萝卜素含量在不同砧木间无显著差异,而不同砧木显著或极显著地影响叶绿素含量各指标。砧木影响叶片可溶性糖和淀粉含量年变化动态的基本特征。在休眠期,红桔＋枳的可溶性糖和淀粉含量都高于2种有性杂种砧木,而红桔＋粗柠檬则反之;在生长期,红桔＋粗柠檬的可溶性糖和淀粉含量表现出高于有性杂种砧木的趋势,而红桔＋枳则介于2种有性杂种砧木之间。同时还重点讨论了2种体细胞杂种砧木的利用价值。     

Physiological responses to taste signals of functional food components

The functions of food have three categories: nutrition, palatability, and bioregulation. As the onset of lifestyle-related diseases has increased, many people have shown interest in functional foods that are beneficial to bioregulation. We believe that functional foods should be highly palatable for increased acceptance from consumers. In order to design functional foods with a high palatability, we have investigated about the palatability, especially in relation to the taste of food. In this review, we discuss (1) the identification of taste receptors that respond to functional food components; (2) an analysis of the peripheral taste transduction system; and (3) the investigation of the relationship between physiological functions and taste signals.     

Facial electromyography: responses of children to odor and taste stimuli

The study investigated the potential for facial electromyography (EMG) to be used as a clinical tool for measuring the responses of children to pleasant and unpleasant smell and taste stimuli. Responses in the zygomaticus major and levator labii muscles to 4 odorants and 4 tastants were recorded from 34 children aged 6-9 years. The results indicated that EMG activities in the 2 muscles discriminated between pleasant and unpleasant stimuli within each modality in a manner that indicated that the children perceived the hedonic qualities of the stimuli in a manner similar to that reported for adults. Importantly, there was unanimous agreement across the children as regards the differential nature of the activities exhibited. These outcomes together with the results of earlier facial expression studies suggest that facial EMG may provide an objective procedure that could be suitable for the clinical assessment of taste and smell function in newborns and young infants.     

Enzymatic flavor enhancement in food products: A commercial view

This study illustrates approaches using botanical proteinases and a pancreatic lipase to improve the palatability of two types of food. A third example is presented to illustrate the use of a chelating agent in growing corn to increase the sugar content by over 50%, presumably by influencing enzyme activity in the corncob itself. The purpose is to show that one is not limited to using only the microbial approach for producing flavors but to point out the broader concept of food palatability which includes texture and flavor.     

Olfaction and Taste: Invasive Odours and Disappearing Objects

The metaphorisation of sight and hearing, the objective senses, dominate the founding ideas, or philosophemes, of Western philosophy. The senses of taste and smell are of little relevance in the formation of conceptual knowledge or in classificatory systems; they are, by virtue of their dissolving objects, incapable of giving objective knowledge in Western metaphysics. Derrida and Ulmer developed a metaphorology that exploits the chemical basis of the subjective senses of taste and smell. The anthropology of the senses takes this questioning of metaphysics into issues of how olfaction and taste function in sociality. In the routine practices of everyday life, is olfaction able to create the sense of community that it does in rituals? Or, has the repression of smell in humanity's evolution towards ‘civilisation’ muted the connective ability of multiple odour particles? In a culture and metaphysics that presumes the separability of the self from the other and the self from the object, is there a place for senses that make a nonsense of separation and objectivity through their state of meaningful dissolution? Through philosophy's metaphorisation, has taste been stripped of its sensuousness and made a sense for aesthetics and not flavours and textures? In a metaphorics premised in judgement and discernment, can taste be a sense that founds sociality? In blurring the boundaries between self and other that are necessary to form and maintain the distinction, the dissolvability of smell and taste makes another metaphorics and other socialities possible. Of all the senses, that of smell—which is attracted without objectifying—bears clearest witness to the urge to lose oneself in and become the ‘other’. As perception and the perceived—both are united—smell is more expressive than the other senses (Horkheimer and Adorno 1979:184).     

两类柑桔杂种砧木对脐橙(Citrus sinensis Osbeck)幼树生长和叶片糖营养含量年变化的影响

以体细胞杂种红桔+枳和红桔+粗柠檬、有性杂种Troyer枳橙和Swingle枳柚作砧木的耐湿脐橙(CitrussinensisOsbeck)2年生嫁接苗为试材,通过盆栽试验研究了砧木对苗木生长和叶片糖营养含量年变化动态的影响。结果表明:红桔+枳的生长势和花量明显地强于和大于其它砧木,红桔+粗柠檬的生长和花量表现介于2种有性杂种之间。叶绿素a/b和类胡萝卜素含量在不同砧木间无显著差异,而不同砧木显著或极显著地影响叶绿素含量各指标。砧木影响叶片可溶性糖和淀粉含量年变化动态的基本特征。在休眠期,红桔+枳的可溶性糖和淀粉含量都高于2种有性杂种砧木,而红桔+粗柠檬则反之;在生长期,红桔+粗柠檬的可溶性糖和淀粉含量表现出高于有性杂种砧木的趋势,而红桔+枳则介于2种有性杂种砧木之间。同时还重点讨论了2种体细胞杂种砧木的利用价值。     

Rapid Gustatory Food Evaluation in Fish

Journal of Ichthyology - Fish have a well-developed sense of taste and can evaluate the palatability of grasped food and reject it if food do not match an expected quality. In the present study the...     

Diet palatability and growth efficiency: Evidence for a physiological interrelationship in rats

The total food intake and growth efficiency of growing rats were not affected by the feeding of a mild protein restricted (10%) diet containing an aversive taste stimulus. However, growing rats fed the same diet for a period of 18 days, suffered an inhibition of growth efficiency if the taste character of the diet was changed daily by the addition of a single but different aversive stimulus. For a period of time (9 days), these changes in diet palatability did not affect the total food intake. Rats fed diets containing a combination of the aversive taste changes and commercial soybean trypsin inhibitors, suffered an additional inhibition of growth efficiency. It is postulated that these manipulations in diet palatability interfered with digestive or metabolic processes.     

A longitudinal descriptive study of self-reported abnormal smell and taste perception in pregnant women

Self-reported abnormal sensitivity, qualitative distortions and phantom sensations with respect to smell and taste was assessed with a longitudinal design, based on questions referring to gestational weeks 13-16 and 31-34 of pregnancy in comparison with 9-12 weeks post partum and with non-pregnant women with corresponding time durations and intervals. The results show that abnormal smell and/or taste perception was reported by 76% of the pregnant women, typically believed to be caused by their pregnancy. Increased smell sensitivity was found to be very common at the early stage of pregnancy (67% of all pregnant respondents) and occasionally accompanied by qualitative smell distortions (17%) and phantom smells (14%). The smell abnormalities were less common at the late pregnancy stage and almost absent post partum. Abnormal taste sensitivity was fairly commonly reported (26%), often described as increased bitter sensitivity and decreased salt sensitivity. These results, suggesting that abnormal smell and/or taste perception is experienced by a large majority of pregnant women, imply that further research is needed to understand to what extent these chemosensory changes may underlie food aversions and craving with implications for food intake during pregnancy.     

Exploiting flavour preferences of common marmosets to increase palatability of a dry pellet diet

Although commercially available complete diets exist for common marmosets, the animals’ consumption of these diets (available in dry pellet form) is typically very low. Increasing consumption of the pellet diet could have positive consequences for the welfare of the marmosets as the pellets are designed specifically to meet their full nutritional requirements, and therefore an increase in intake should help to ensure that they take in an appropriate balance of nutrients. We carried out a series of studies targeted towards improving the palatability, and hence increasing the intake, of a complete dry pellet diet for marmosets. In Study 1 we attempted to determine which of a wide range of flavours appeared to be preferred by the marmosets. In Study 2 we tested the marmosets’ preferences for a smaller number of highly preferred flavours (as determined in Study 1) when actually added to the dry pellet diet in a series of paired preference tests. Finally, in Study 3 we tested whether adding the most highly preferred flavours (as determined in Study 2) to the dry pellet diet would in fact increase consumption of these pellets in comparison with unflavoured pellets. Despite finding strong and consistent preferences for particular flavours amongst the marmosets, we found that adding these to the pellets did not significantly increase consumption. Reasons for this are discussed, along with other potential modifications which might prove more successful in increasing consumption of pellet diets for marmosets.     

Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves

Currently, in both home and institutional food preparation, attempts are being made to produce high quality foods with a minimum of time and effort. Research is being carried out to develop equipment capable of cooking foods in a fraction of the time required by conventional methods; as a result, the problem arises as to the bacteriological safety of these products. We investigated the microbiological aspects of lemon and chocolate foam pies before and after cooking by microwaves for less than 2 min. Pies prepared with sterile equipment under sanitary conditions were inoculated with washed cells from a 24-hr broth culture of Salmonella typhimurium and were incubated for 24, 48, and 72 hr at 33 C. The same procedures were followed in model systems to determine the effects of various sugar and pH levels on the survival of S. typhimurium. No S. typhimurium was detected in inoculated cooked or uncooked lemon pies by the plating method; with the Lactose Broth pre-enrichment method, survivors were detected in lemon pies immediately after preparation. After electronic cooking, no survivors were detected in lemon pies by plate counts, whereas cells were recovered from chocolate pies by the Lactose Broth method. Both chocolate and lemon pies had lower counts throughout the 72-hr incubation period than the model systems compared to them. With the model systems, at pH 7.3, media containing sugar inhibited the growth of S. typhimurium but did not cause a significant reduction in counts during the incubation times studied. At pH 3.7, media without sugar yielded no cells with the Lactose Broth pre-enrichment method after 48 hr of incubation, whereas media with sugar were not sterile until after 72 hr of incubation. Apparently, the presence of sugar in the medium had a protective influence which made the lethal effect of the low pH less severe.     

Effect of concentration on taste-taste interactions in foods for elderly and young subjects

An increase in concentration of one of the tastants in a 'real food' might affect not only the perception of the taste quality of that manipulated tastant but also the other perceivable taste qualities. The influence of concentration increase of sodium or potassium chloride in tomato soup, sucrose or aspartame in iced tea, acetic or citric acid in mayonnaise, caffeine or quinine HCl in chocolate drink, monosodium glutamate (MSG) or inosine 5'-monophosphate (IMP) in broth on the other perceivable taste qualities in these foods was studied in 21 young subjects (19-33 years) and 21 older subjects (60-75 years). The results showed that for each of these tastants, except for the two acids, increasing the concentration provoked significant positive or negative interaction effects on the perception of one or more other taste qualities of the product. Especially in the young, olfaction plays a larger role in the assessment of taste intensity than has been hitherto assumed. The elderly are less able to discriminate between the taste qualities in a product, whereas the young are more able to do so.