EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES *

Abstract. This study determined the effects of low concentrations of five food hydrocolloids on the taste intensities of aqueous solutions of sucrose, citric acid, sodium chloride, saccharin, and caffeine. The effects of the taste compounds on both oral and Brookfield viscosities were also measured. In general, sourness of citric acid and bitterness of caffeine were suppressed, while sweetness of saccharin was enhanced. Among the basic tastes, sourness was affected the most and saltiness the least. Except for sucrose, modification of taste intensity was independent of viscosity, and appeared to be related to the physicochemical properties of the hydrocolloid and the taste compound. About 16 cps were needed to reduce significantly the sweetness of sucrose. The taste compounds altered oral and physical viscosities differentially depending on the specific gum/taste combination. Generally, viscosity was reduced by the addition of all taste compounds except sucrose which increased the physical viscosity.     

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

The flavour perception of cheese results from complex sensory interactions between tastes and aromas. Using a model cheese solution, this study investigated perceived interactions between each of five basic tastes and a cheese aroma mixture containing ten volatile compounds commonly found in cheese. The five tastes – sucrose (sweetness), sodium chloride (NaCl) (saltiness), monosodium glutamate (MSG) (umami), lactic acid (sourness), and caffeine (bitterness) – were individually mixed with cheese aroma in water using a 5 taste level (0.2 log series) by 3 aroma level (0.5 log series) design. Aroma controls with no added taste were also included. This resulted in 18 samples for each single taste–aroma combination. An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels. A panel of trained assessors (n = 10) evaluated cheese flavour intensity and taste intensity using 100 point line scales. Evaluation was carried out in duplicate, with samples grouped by taste type; 1 evaluation session per taste per replicate. Within type, order of presentation was balanced, and taste type order was randomised between replicates. Cheese flavour intensity was enhanced by sucrose and NaCl, while being suppressed by lactic acid. NaCl enhanced cheese flavour intensity the most at high aroma level, while lactic acid suppressed the most at low aroma level. When MSG level was increased, cheese flavour intensity was enhanced at both low and medium aroma levels, but was suppressed at the high aroma level. The greatest enhancement of cheese flavour intensity was found with the mixture of 5 tastes. Aroma significantly enhanced umami and bitterness, but did not enhance sweetness, saltiness, or sourness. This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma. The mixture of tastes was more effective at enhancing cheese flavour intensity than single tastes. This study provides knowledge that will underpin further study of taste–aroma interactions in a model cheese that aims to optimise cheese flavour intensity and character.     

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

Sensory paired comparison tests were used to study differences in taste intensity in solutions of hydroxypropylmethyl cellulose (HPMC) at concentrations above (1.0% w/w) and below (0.2% w/w) c^*, the coil-overlap concentration (the point at which viscosity changes abruptly with increasing thickener). The sweetness intensities of aspartame (250 ppm), sucrose (5% w/w), fructose (4.5% w/w) and neohesperidin dihydrochalcone (39 ppm) and the saltiness of sodium chloride (0.35%) were all found to be significantly reduced in the more viscous HPMC solution. There was no significant effect of HPMC concentration on the acidity of citric acid (600 ppm) or the bitterness of quinine hydrochloride (26 ppm). The sweetness intensities of sucrose and aspartame were likewise investigated in two further hydrocolloid solutions, guar gum and λ-carrageenan. Experiments were designed so that the ratios of the thickener concentrations (above and below c^*) to their measured c^* values remained constant. The sweetness of sucrose was found to be significantly reduced in the more viscous guar gum solution (P<0.05) and that of aspartame was reduced in the λ-carrageenan above c^* (P<0.001). A multiple paired comparison design was used to show that the perceived sweetness of 6.5% sucrose in 1.0% HPMC did not differ significantly from that of 5% sucrose in 0.2% HPMC. The magnitude of effect with aspartame was broadly analogous.     

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

This study investigated odour–saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.     

Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions

ABSTRACT: To elucidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil-in-water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil.     

基于电子舌的氯吡脲对草莓风味影响的研究

在草莓“甜查理”盛花后一周,喷施清水及4个浓度（2.5、5.0、10、20 mg/L）的氯吡脲,检测由此产生的草莓果实可溶性固形物、总酸、游离氨基酸、单宁等风味营养品质含量,电子舌分析技术检测酸、甜、苦、鲜、咸、涩味、苦味回味、涩味回味等味觉指标,评价氯吡脲的使用及浓度水平对草莓风味营养品质和滋味的影响,并分析电子舌在检测氯吡脲对草莓滋味影响方面运用的优势。结果表明：氯吡脲能够提高草莓果实的可溶性固形物的含量,降低总酸含量,提高固酸比值,降低游离氨基酸种类和游离氨基酸总量;低浓度（2.5、5.0 mg/L）的氯吡脲处理能降低草莓单宁含量,而高浓度（10、20 mg/L）处理会使单宁含量显著升高;电子舌味觉分析结果表明低浓度氯吡脲处理可使草莓甜味增加,酸味降低,但是咸味和鲜味及与其高度相关（相关系数均为0.99）的苦味也相应降低;游离氨基酸总量与鲜味值、单宁含量与涩味回味值、总酸含量与酸味值、固酸比与甜味值均呈正相关性。低浓度氯吡脲使用对草莓的甜味、酸味等滋味和风味组成具有正面影响,而无论氯吡脲浓度使用高低对咸味和鲜味等滋味和风味组成均有负面影响。     

基于电子舌与人工感官的茶叶滋味属性参考物呈味强度相关性分析

目的:探究电子舌和人工感官对茶叶滋味属性参考物呈味强度的相关性。方法:以奎宁、明矾、谷氨酸钠、蔗糖和柠檬酸依次为苦、涩、鲜、甜、酸滋味属性参考物,在觉察阈值基础上,分析各滋味属性参考物电子舌和人工感官的浓度—呈味强度关系及其相关性。结果:奎宁苦味觉察阈值为0.015 mg/mL、对应电子舌响应值为4.91;明矾涩味觉察阈值为0.01 mg/mL、对应电子舌响应值为3.32;谷氨酸钠鲜味觉察阈值为0.03 mg/mL、对应电子舌响应值为1.32;蔗糖甜味觉察阈值为0.4 mg/mL、对应电子舌响应值为18.07,柠檬酸酸味觉察阈值为0.04 mg/mL、对应电子舌响应值为6.18。各滋味属性参考物的人工感官和电子舌浓度—呈味强度均呈一定函数曲线关系,符合Weber-Fechne定律;在所选浓度范围内,柠檬酸(酸味)和蔗糖(甜味)电子舌呈味强度与人工感官强度呈正相关,奎宁(苦味)和明矾(涩味)电子舌呈味强度与人工感官强度呈负相关。结论:茶叶中5种滋味属性参考物电子舌检测与人工感官浓度—呈味强度具有一定相关性。     

AGAR AND GELATIN GEL FLAVOR RELEASE

The taste suppression and rupture properties of 0.8-2.0% w/w agar gel and 3.0-6.5% w/w gelatin gel were studied by sensory evaluation and objective measurement. Flavor compound concentrations were determined to equalize the intensity of aspartame sweetness (0.02% w/w for both agar and gelatin gels), sodium chloride saltiness (0.9% w/w for agar gel and 0.2% w/w for gelatin gel), and caffeine bitterness (0.08% w/w for agar gel and 0.07% w/w for gelatin gel) in 1% w/w agar gel and 4.5% w/w gelatin gel. The coefficient of taste intensity = (concentration of flavor compound in the aqueous solution of equiintense taste in gel)/(concentration of flavor compound in gel) was used to compare the difference in gel taste suppression. The coefficient of saltiness intensity of 3.0% w/w gelatin gel exceeded 1.0, and those of other gels were below 1.0. The suppressed variation of the coefficient of saltiness intensity in agar gel was significantly (P<0.01) smaller than that of bitterness depending on agar concentration. No significant differences (P>0.05) in taste suppression between gelatin gels containing the 3 flavor compounds due to changes in gelatin concentration were observed. Rupture energy, which is related to mastication and is a common scale for agar and gelatin gels, was used to evaluate changes in suppression of the coefficient of taste intensities of the 2 gels. The coefficient of bitterness intensity of agar gels was more significantly (P<0.01) suppressed than sweetness and saltiness intensities of gelatin gels. The coefficient of sweetness intensity of gelatin gels was suppressed significantly less than bitterness (P < 0.05) of gelatin gels and sweetness (P < 0.05) and bitterness (P < 0.01) of agar gels.     

有机酸味剂对低钠盐增咸作用的研究

以1.0%(w/w)的氯化钠溶液为标准参照,重点研究了L-苹果酸、琥珀酸、柠檬酸、富马酸等有机酸味剂与低钠盐的复配效果。通过品尝小组对复配溶液的咸度、酸度等进行感官评定,结果表明:当单独添加L-苹果酸、琥珀酸、柠檬酸、富马酸的量依次分别为1.6%、0.8%、2.4%、0.8%(w/w)时,对低钠盐有明显的掩盖苦味及增咸效果,其中添加1.6%L-苹果酸的复配溶液咸味纯正,综合口感良好,增咸效果可达1.33倍。     

THE INFLUENCE OF FAT, ACID, AND SALT ON THE TEMPORAL PERCEPTION OF FIRMNESS, SALTINESS, AND SOURNESS OF CHEESE ANALOGS

Eight cheese analogs varying in fat (10 and 25%), sodium chloride (0.5 and 2.0%), and citric acid (0.1 and 1.2%) were evaluated utilizing a time-intensity (T-I) procedure. Raising the salt content increased all T-I parameters for saltiness and resulted in higher maximum intensity (MAX), longer total duration (DUR) and larger area under the T-I curve (AREA) for sourness and firmness. Raising the acid content increased all T-I parameters for sourness and MAX and AREA for firmness. A higher fat content resulted in softer but more sour cheese analog (by all T-I parameters). For samples with low levels of acid or salt, sourness and saltiness MAX was reached during the 20s mastication interval. In contrast, for samples with high levels of salt or acid, MAX was attained after 20 s, but before expectoration at 30 s. As fat content increased from 10 to 25%, the cheese analogs were broken down more readily, the firmness duration decreased from 24 to 18 s.     

Sweet/sour balance in champagne wine and dependence on taste/odour interactions

Effects of sucrose and tartaric acid on the sweetness, sourness and total taste intensity of champagne wine were studied through a full factorial design including 15 samples, varying in sucrose (0g/l–20.5g/l) and tartaric acid (2.50g/l–4.22g/l). Two experiments, involving 10 selected and trained subjects, were performed. Samples and procedures were the same, except that subjects had their nostrils closed with nose-clips in experiment 2. The suppressive effect of sucrose on the sourness of tartaric acid was stronger in experiment 2. The suppressive effect of tartaric acid on the sweetness of sucrose was very low in both experiments. Applying the vector addition model on total taste intensity scores indicated that sucrose and tartaric acid partially suppressed each other in both experiments. Sweetness contributed to a greater extent in the judgement of total taste intensity, particularaly in the nose-clip condition.     

不同温度发酵无乳糖酸奶与普通酸奶差异性比较

通过检测无乳糖酸奶与普通酸奶的酸度、黏度、活菌总数及色泽、滋味和气味的变化,系统比较无乳糖酸奶和普通酸奶的差异性。分别采用37 ℃和42 ℃发酵制备无乳糖酸奶和普通酸奶,检测其发酵和贮存期间酸度、黏度及活菌总数的变化趋势,结合电子鼻、电子舌、电子眼技术检测气味、滋味、色泽的变化。结果表明：发酵期间无乳糖酸奶的酸度增速较普通酸奶快,黏度增加值大。发酵结束后,37 ℃发酵的无乳糖酸奶的乳酸菌数量是普通酸奶的3.50 倍;42 ℃发酵的无乳糖酸奶乳酸菌数量是普通酸奶的2.30 倍。37 ℃发酵酸奶以4094色号为主;42 ℃发酵酸奶以4095色号为主;贮存21 d,酸奶的主色号比例会发生显著性变化（P＜0.05）。37 ℃发酵的无乳糖酸奶与普通酸奶贮存1 d,鲜、甜、苦味存在显著性差异（P＜0.05）;贮存21 d,酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。42 ℃发酵的两种酸奶,贮存1 d时酸、甜、咸、苦味存在显著差异（P＜0.05）;贮存21 d时酸、甜、咸、鲜、苦味均出现显著性差异（P＜0.05）。此外,37 ℃发酵的无乳糖酸奶与普通酸奶在2,3-丁二酮、3-羟基-2-丁酮、乙醇、2-丁酮等气味成分上存在显著性差异（P＜0.05）;42 ℃发酵的两种酸奶在乙醇及2-丁酮上存在显著性差异（P＜0.05）;4 种酸奶在气味上均存在显著性差异（P＜0.05）。综上,不同温度发酵的酸奶之间存在显著性差异,且相同温度发酵的无乳糖酸奶和普通酸奶之间也存在显著性差异。     

基于游离氨基酸、挥发性组分和感官评价的2 种酸化技术加工乳饼的滋味特征差异分析

为明确传统酸水乳饼和发酵型乳饼的特征呈味物质,利用氨基酸分析仪和气相色谱仪分别对传统酸水乳饼和发酵型乳饼中的特征呈味物质（游离氨基酸、游离脂肪酸）进行测定,采用滋味活度值（taste activity value,TAV）判定特征呈味物质,同时进行感官评价;并且结合游离氨基酸和挥发性成分分析特征呈味物质与感官属性之间的相关性。结果表明,谷氨酸、组氨酸和癸酸、月桂酸、肉豆蔻酸、油酸、亚油酸的TAV大于1,对乳饼的滋味有着重要贡献。在感官和呈味物质组成方面,2 种工艺加工的乳饼明显区分开。发酵型乳饼的总体滋味强度高于传统酸水乳饼（P＜0.05）,感官属性以酸味、甜味、苦味和鲜味为主,而传统酸水乳饼伴有不愉悦的异味。偏最小二乘法对特征呈味物质与感官属性之间的相关性分析表明,感官属性与游离氨基酸相关性高,传统酸水乳饼的咸味与精氨酸,异味与甘氨酸、癸酸和棕榈烯酸呈显著正相关（P＜0.05）;发酵型乳饼的酸味与硬脂酸和亚油酸,甜味与天冬氨酸、苏氨酸、丝氨酸、谷氨酸、丙氨酸以及亚油酸,苦味与缬氨酸、蛋氨酸、异亮氨酸、亮氨酸、酪氨酸以及肉豆蔻酸,鲜味与天冬氨酸、谷氨酸、丙氨酸均呈显著正相关（P＜0.05）。发酵酸化技术促进蛋白质和脂肪的分解,改善乳饼的滋味。     

不同颜色大蒜品质分析

以打破休眠期的大蒜为原料,制备白色、绿色和黄色3种颜色大蒜,对其总酚含量、还原糖含量、自由基清除率、风味及味道进行测定,探究不同颜色大蒜的营养价值、抗氧化能力及感官品质的差异。结果表明,不同颜色大蒜的营养价值、抗氧化能力及感官品质存在显著差异。新鲜白色大蒜中含有较多总酚,绿蒜次之,黄蒜中最少。还原糖含量恰恰相反,黄色大蒜含量最高。不同颜色大蒜都具有较好的清除自由基能力,清除自由基能力强弱为新鲜白色大蒜>绿色大蒜>黄色大蒜。风味分析中,氮氧化合物(W5S)和硫化物(W1W)的感应器具有明显响应值变化,且响应值大小排序为黄色大蒜>绿色大蒜>新鲜白色大蒜。而味觉上,咸味、甜味、酸味、苦味上存在明显差异。绿色和黄色大蒜保持较好酸味,同时甜度下降。新鲜白色大蒜可以较好维持咸味和苦味。     

THE INFLUENCE OF FAT, ACID, AND SALT ON THE PERCEPTION OF SELECTED TASTE AND TEXTURE ATTRIBUTES OF CHEESE ANALOGS: A SCALAR STUDY

Twelve cheese analogs varying in amounts of fat (10 17.5, and 25%), sodium chloride (0.5 and 2.0%), and citric acid (0.1 and 1.2%) were prepared to determine the influence of the three constituents on taste and texture perception, as well as on the rheological behavior of the analogs. Sourness, saltiness, springiness, firmness, cohesiveness, and adhesiveness were rated by trained judges on a graphic scale. The Instron Universal Testing Machine was used for the rheological studies. Increasing the salt content in the cheese analogs resulted in an increased saltiness and sourness intensity and a decreased pH. Increasing the acid or salt content caused a significant decrease in cohesiveness and springiness and an increase in firmness. A higher fat content resulted in a softer, less springy, more cohesive and adhesive cheese analog.     

Taste properties of cocoa drinks with an added bitter/sweet sugar: intensity/time effects

Cocoa drinks treated with either sucrose or the bitter/sweet sugar, methyl α-D-mannopyranoside were evaluated for their intensity/time response determined by taste panellists using a moving chart recorder. Both additives caused an increase in persistence as well as intensity of response, sucrose for sweetness and methyl α-D-mannopyranoside for bitterness.
Tasting of the sucrose-treated drinks, after presaturating panellists' tongues with quinine sulphate solutions, caused no significant differences in perceived sweetness. However, presaturating panellists' tongues with sucrose solution did cause significant differences in bitterness perception of the drinks containing methyl α-D-mannopyranoside.
These results accord with a previous observation of the taste response to methyl α-D-mannopyranoside in pure water and suggest that the bitter/sweet molecule may exert its effect by simultaneously spanning both basic taste receptors.     

The efficacy of bitter blockers on health-relevant bitterants

Current strategies for decreasing the bitterness of conventional foods often involve the addition of sucrose and sodium chloride. However this has limited application with functional foods, as they are health promoting, and other approaches are required. This study assesses the efficacy of high and low concentrations of five bitter inhibiting compounds [β-cyclodextrin (β-CYCLO), homoeriodictyol sodium salt (HED), zinc sulphate monohydrate (ZnSO₄), magnesium sulphate (MgSO₄), carboxymethylcellulose sodium salt (CMC)] on the perceived bitterness of high and low concentrations of (+)-catechin and caffeine – two ingredients used in functional food formulations. Intensity ratings (bitterness, sourness, saltiness, sweetness, savoriness, astringency, ‘other’) of bitterant-bitter blocker binary solutions were collected from a panel of twelve, in duplicate, using a 15 cm line scale. Overall, β-CYCLO and HED were the most effective blockers at decreasing the bitterness of (+)-catechin, while the bitterness of caffeine was reduced most effectively by HED. Results also demonstrate that the bitter reducing capacity of these blockers is bitterant dependent. In general, these bitter blockers elicit minimum side tastes and sensations, although astringency and viscosity intensities are increased under some conditions. We conclude that some bitter blockers show considerable potential for decreasing the bitterness of phenols and caffeine in functional food formulations.     

On the Effect of Tastant Excluded Fillers on Sweetness and Saltiness of a Model Food

ABSTRACT: In this study, the effect on taste due to the addition of air bubbles to a water-based gel was investigated. The gel phase contained either sucrose to give a sweet taste or sodium chloride to give a salty taste. For the sweet gels, taste intensities were evaluated for samples with different volume fractions of the air bubbles (up to 40%, v/v) and different concentrations of the sucrose. For the salty gels, samples were evaluated at 40% volume fraction of air bubbles. It was found that a reduction of the sodium chloride or sucrose by the same weight percentage as the volume fraction of the air bubbles in the samples gave equal taste perception as the nontastant-reduced samples. Moreover, saltiness and sweetness perception were clearly enhanced at 40% volume fractions of air bubbles if the sodium chloride or sucrose was not reduced. Thus, the overall tastes of the samples appeared to depend mainly on the concentration levels of the salt or the sucrose in the aqueous phase irrespective of the volume fraction of the air bubbles. However, the air bubbles were found to change the texture and appearance of the samples. It has been demonstrated that the inclusion of air bubbles offers scope for the reduction of sodium chloride or sucrose in food products.     

Asians’ Facial Responsiveness to Basic Tastes by Automated Facial Expression Analysis System

Growing evidence shows that consumer choices in real life are mostly driven by unconscious mechanisms rather than conscious. The unconscious process could be measured by behavioral measurements. This study aims to apply automatic facial expression analysis technique for consumers’ emotion representation, and explore the relationships between sensory perception and facial responses. Basic taste solutions (sourness, sweetness, bitterness, umami, and saltiness) with 6 levels plus water were used, which could cover most of the tastes found in food and drink. The other contribution of this study is to analyze the characteristics of facial expressions and correlation between facial expressions and perceptive hedonic liking for Asian consumers. Up until now, the facial expression application researches only reported for western consumers, while few related researches investigated the facial responses during food consuming for Asian consumers. Experimental results indicated that facial expressions could identify different stimuli with various concentrations and different hedonic levels. The perceived liking increased at lower concentrations and decreased at higher concentrations, while samples with medium concentrations were perceived as the most pleasant except sweetness and bitterness. High correlations were founded between perceived intensities of bitterness, umami, saltiness, and facial reactions of disgust and fear. Facial expression disgust and anger could characterize emotion “dislike,” and happiness could characterize emotion “like,” while neutral could represent “neither like nor dislike.” The identified facial expressions agree with the perceived sensory emotions elicited by basic taste solutions. The correlation analysis between hedonic levels and facial expression intensities obtained in this study are in accordance with that discussed for western consumers.     

Sensory study of different sodium chloride substitutes in aqueous solution

The reduction of salt (sodium chloride) in food is one of the major challenges facing the food industry today and is motivated by the positive association between dietary salt intake and some diseases. Thus, the objectives of this study were to determine the equivalent amount of different sodium chloride replacements required to promote the same degree of ideal saltiness in aqueous solution and to study the sensory profile of sodium chloride and its substitutes using temporal dominance of sensations (TDS) analysis. The relative potencies of potassium chloride, monosodium glutamate, potassium phosphate, calcium lactate and potassium lactate compared to an aqueous solution with 0.75% sodium chloride were 74.75%, 59.52%, 60.48%, 11.40% and 4.96%, respectively. An evaluation of the sensory profiles of potassium chloride, potassium phosphate, calcium lactate and monosodium glutamate revealed saltiness as well as other tastes, including bitterness, sourness, umami and an unidentified undesirable taste as being dominant. The potassium chloride was the only one which showed temporal sensory profile similar to sodium chloride.