Katica Cepanec  Sašenka Vugrinec  Tanja Cvetković  Jasmina Ranilović 《Comprehensive Reviews in Food Science and Food Safety》2017,16(5):881-894

High dietary sodium intake (DSI) represents a major health‐related public issue in most countries all over the world. Such a diet can lead to increased risk of hypertension and related cardiovascular diseases. This situation has resulted in important public policies for various salt reduction strategies. One of these is based on the use of salt substitutes or salts with reduced sodium content. Among several options, potassium chloride (KCl) has proved to be a key nutritional ingredient for this purpose. It provides similar properties like common salt (NaCl), but with several unwanted side effects, of which the most important have relatively offensive side tastes: bitter, acrid, and metallic. To successfully formulate KCl‐based salt substitutes, numerous taste‐improving agents and formulation concepts have been used. The field of salt substitutes is mainly described in the patent literature. Since patents are both scientific and legal documents, careful and critical consideration is required when using them as a source of scientific information. This review brings a deep insight into the area of KCl‐based salt substitutes with a focus on the patent literature through the eyes of food science and technology. The most important classes of taste‐improving agents that have been employed in numerous formulation concepts of KCl‐based salt substitutes are nutritionally acceptable mineral salts; food acids, amino acids, and their nutritionally acceptable salts; simple carbohydrates and sugar substitutes; food polymers; umami ingredients; spices, vegetables, and flavors; miscellaneous taste improvers; as well as a plethora of their specific combinations. A critical review of the respective patent literature is given.  相似文献   

    

G.J. Pickering  J.E. Hayes 《Australian Journal of Grape and Wine Research》2017,23(2):154-161

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Kelsey Tenney  John Hayes  Stephen Euston  Ryan Elias  John Coupland 《Journal of food science》2017,82(2):509-516

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Edmund T. Rolls 《Journal of texture studies》2020,51(1):23-44

Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat-responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health-promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some “off” tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple versus the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, taste, and in the orbitofrontal cortex to olfactory and visual properties of food. In the orbitofrontal cortex, the pleasantness and reward value of the food is represented, but the primary taste cortex represents taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for taste and texture processing as humans, and complementary human functional neuroimaging studies are described.  相似文献   

Umami fractions obtained from water-soluble extracts of red oncom and black oncom—Indonesian fermented soybean and peanut products     

Safira Noor Andayani  Hanifah Nuryani Lioe  Christofora Hanny Wijaya  Masahiro Ogawa 《Journal of food science》2020,85(3):657-665

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Sung Eun Choi  Jeff Garza 《Journal of food science》2020,85(1):36-49

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Itay Maoz  Tatiana Kaplunov  Eyal Raban  Irina Dynkin  Oded Degani  Efraim Lewinsohn  Amnon Lichter 《Journal of the science of food and agriculture》2020,100(4):1405-1417

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Ludan Tu  Xugan Wu  Xichang Wang  Wenzheng Shi 《Journal of Food Biochemistry》2020,44(9):e13345

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《Food quality and preference》2020

Bitterness is classically considered undesirable in foods and beverages. Yet, widespread commercial success of beers (like Bitters in the UK or IPAs in the US) indicate bitterness is desirable for some consumers. Here, we tested whether personality traits influence beer liking and intake. Under laboratory conditions, beer consumers (n = 109) rated liking and intensity of 2 pale ales and a lager, and intensity of two bitter solutions (quinine, Tetralone®). Participants also completed intake and personality questionnaires (Sensation Seeking, Sensitivity to Punishment and Reward, and Food Involvement). A liking ratio for each beer was calculated from each participant’s liking for that specific beer and their total liking for all beers. Participants were classified as weekly, monthly, or yearly pale ale consumers using intake data. Using intensity ratings, personality measures, and other parameters, hierarchical linear regression was used to predict liking ratios, and logistic regression was used to predict beer intake frequency. A significant interaction between Sensation Seeking and quinine bitterness (p = 0.03) was found for the liking ratio of a pale ale. The interaction revealed liking of the pale ale increased with Sensation Seeking but only if quinine bitterness was also high. Intake models showed increased odds of frequent pale ale intake with greater quinine bitterness and lower liking for lager beer. These data suggest liking and intake of pale ales is positively related to Sensation Seeking and bitter taste perception. Contrary to findings in other bitter foods and beverages, the high bitterness found in pale ales may be desirable for some consumers.  相似文献   

    

Yi Yang  Ying Wang  Daodong Pan  Yuyu Zhang  Jun He  Qiang Xia  Jinxuan Cao 《Food Science & Nutrition》2020,8(9):4868-4876

In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using ¹H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metabolites of different Chinese sauce‐stewed beef. Beef samples demonstrated to consist of 25 metabolites, including amino acids, sugars, organic acids, nucleic aides, and their derivatives. PC1 and PC2 explained a total of 85.1 and 13.1% of variables, respectively. Metabolites such as isoleucine, histidine, glutamate, pyroglutamate, sucrose, lactate, creatine, carnitine, and creatinine were kept at a higher levels compared with other metabolites in the four products. Sensory evaluation was also done to help analyze the taste difference. This microcosmic approach of using high‐resolution NMR spectrometry to analyze beef products has rarely been reported. This work established a feasible method to distinguish the taste difference of different Chinese sauce‐stewed beef.  相似文献