Effect of successive stimuli on sweetness intensity of gels and custards

Variations of tastant concentration during the consumption of food products were shown to enhance taste intensity. The aim of this study was to investigate the relation between the frequency at which tastant concentration is varied during the consumption of products and the occurrence of taste enhancement. For this purpose, the sweetness intensity of sequences of 4 successive sweet stimuli represented by cubes of a semi-solid gel or spoons of a model custard dessert was assessed. The intensity and the order of the stimuli within the sequences were varied to obtain 4 types of sucrose concentration profile (decreasing, increasing, middle peak and boundary peak) at 2 magnitudes of concentration differences (small and large). Sequences of 4 stimuli containing a constant sucrose concentration were used as a reference. The sweetness intensity of the sequences of successive stimuli was assessed using line scale and time-intensity ratings.Line scale ratings showed that the type of sequence had an effect on sweetness intensity. A sweetness enhancement relative to the reference was observed in sequences that ended with high-intensity stimuli, whereas sweetness suppression was observed in sequences that ended with low-intensity stimuli. The observed sweetness enhancement and suppression were attributed to serial position effects (i.e. recency effects).Time-intensity ratings indicated that each stimulus in the sequences was evaluated individually by the assessors. Sequential effects seem to have occurred during the continuous evaluation of successive stimuli, since preceding stimuli in the sequences affected the evaluation of posterior stimuli. Furthermore, the overall sweetness intensity of the different sequences was not enhanced in relation to the reference. The lack of taste enhancement in sequences exhibiting variations of sucrose concentration was attributed mainly to the long period at which sucrose concentration was varied during the evaluation of the sequences. It was confirmed that the frequency of variation of tastant concentration affects the occurrence of taste enhancement.     

Sweetness and texture perceptions in structured gelatin gels with embedded sugar rich domains

Layered and homogeneous gelatin gels with controlled rheological properties were compared for their sensory characteristics, specifically sweetness, hardness, breakdown behaviour and frothing. All gels and layers had a gelatin/water concentration of 5%. The total sugar concentration was 9% in the layered samples and 0, 9, 15 or 22.5% in the homogeneous samples. These concentrations corresponded to the concentrations in the single layers.A seven-layered sample with different sugar concentrations in the layers gave a higher early sweetness intensity than a homogeneous gel with the same mean total sugar concentration. All layered gels were similar in hardness, breakdown behaviour and frothing; for the homogenous samples, sensory hardness was decreased in samples with much sugar. These gels also fell into smaller pieces than the sugarless sample. This study shows that it is possible by controlling the sugar distribution within a sample to produce sweeter gels while the sugar content is maintained.     

Manipulating the taste-related composition of strawberry fruits (Fragaria × ananassa) from different cultivars using deficit irrigation

Demand and, consequently, production of strawberry fruits has increased over the past few years and, as a result, the water abstractions for cultivation of this fruit have risen considerably. To limit the amounts of water used for several horticultural crops, water deficit irrigation (DI) has been seen as a potential alternative for new cultivation systems. DI in strawberry fruits is generally associated with reduction in berry size and yield; however, a recent study demonstrated that DI on strawberry can increase the concentration of some taste- and health-related compounds in fruits from cv. Elsanta. Hence, the aim of the present study was to further corroborate such findings and to assess the response (and variability) among different strawberry cultivars (namely Christine, Elsanta, Florence, Sonata and Symphony) to imposed water-DI conditions. Water-DI affected both fruit physiology and biochemistry. Nevertheless, the response to drought stress was different for each of the cultivars tested. Plants from cvs. Elsanta, Sonata and Symphony showed a greater reduction in berry size, accompanied by a significant increase in dry matter content for fruit harvested from DI-treated plants. Concomitant to this, and where dry matter was increased, the concentrations of sugars and some acids were generally higher in DI-derived fruit. In contrast, cvs. Florence and Christine did not show significant variations in berry weight or any of the target analytes measured when grown under the conditions imposed in this study. The results presented herein suggest that reducing water irrigation between flower initiation and fruit harvest may be a viable technique for increasing the concentrations of taste-related compounds in cvs. Elsanta, Sonata and Symphony and it may not have a negative impact on overall fruit size of cvs. Christine and Florence.     

The effect on taste upon the introduction of heteroatoms in sulphamates

The effect on taste of introducing a heteroatom(s) in place of a carbon atom(s) in sulphamate tastants has been examined in this work. Seventy sets of heterosulphamates and their corresponding carbon analogues (130 compounds in total) were examined. This interesting database was assembled by bringing together series of heterocompounds and suitable nonhetero analogues from the literature, by the synthesis in this work of 15 new heterosulphamates and two new carbosulphamates, which was necessary “to match up” with known carbosulphamate analogues and by making taste predictions for ten carbosulphamates which are unknown, using existing well-established structure-taste relationships (SARs). A sulphur atom replaced a carbon atom in 18 cases, either oxygen or an –OH group replaced carbon in 16 cases, and there are 29 examples where a nitrogen atom or an –NH group replaced carbon. Finally, there are six instances of a “double carbon–carbon, nitrogen–nitrogen substitution” and one of a treble carbon, nitrogen substitution. The overall picture shows that in 33 instances no change in taste was found when substitution occurred, in 29 instances sweet taste (S) was removed giving a nonsweet compound (N), and in eight instances a nonsweet material (N) became sweet (S). Replacement of oxygen by sulphur resulted in the introduction of sweetness in three cases out of four examined. Several important findings were made and a number of new structure-taste relationships have been derived for heterosulphamates.     

Sandwiches and milk with varying fat and sodium contents: What is the best combination?

Saltiness and fattiness were systematically varied in combinations of wheat bread (unsalted vs regular-salt), spread (none vs regular-salt and regular-fat), cheese (low-salt and low-fat vs low-fat). All possible combinations, amounting to sixteen samples of sandwich and milk, were presented to 43 subjects for ratings of pleasantness. The subjects also rated the pleasantness of individual components. The unsalted bread without spread but with low-salt, low-fat cheese and any of the milk types received the lowest hedonic ratings, whereas the regular-salt bread with spread and with any of the cheese and milk options received the highest. The pleasantness of individual components predicted the pleasantness of a combination by only 10–40% (multiple regression analysis). Thus the pleasantness of an entity depended on the pleasantness of components only to a very limited extent. The absence of major elements, such as spread on bread or the salty taste in bread, had major effects on acceptance.     

Modelling sweetness and texture perception in model emulsion systems

Model emulsion samples, prepared subject to a d-optimal response surface design, were used to investigate the effect of rapeseed oil, sugar and hydroxypropyl methyl cellulose thickener (HPMC) on perceived sweetness, textural attributes (thickness, stickiness, mouth-coating, dispersing), instrumental measures of apparent viscosity 50 s⁻¹ and Kokini oral shear stress. An increase in oil, sugar and HPMC resulted in an increase in perceived thickness, stickiness and mouth-coating, and a decrease in dispersion; sweetness was enhanced by the addition of both sugar and oil but suppressed by the addition of HPMC. Viscosity and Kokini oral shear stress were well correlated with oral thickness (r ² > 0.9). Validated multiple linear regression models highlighted several 2-factor interactions between ingredients. Model statistics indicated that the variation in data was well explained; the models were predictive and could be used to navigate the design space. Samples predicted to be iso-thick and iso-sweet could not be discriminated (P > 0.10) in a 3-alternative forced choice (3-AFC) test using 35 panellists.     

Perceptual and Acoustic Evidence for Species-Level Differences in Meow Vocalizations by Domestic Cats (Felis catus} and African Wild Cats (Felis silvestris lybica).

To test for possible anthropogenic selection effects on meows in domestic felids, vocalizations by domestic cats (Felis catus) were compared with cries by their closest wild relative, the African wild cat (Felis silvestris lybica). Comparisons included analysis of acoustic characteristics and perceptual studies with human (Homo sapiens) listeners. The perceptual studies obtained human listener ratings of call pleasantness. Both the acoustic and perceptual comparisons revealed clear species-level differences: The domestic cat meows were significantly shorter in mean duration than the wild cat meows, showed higher mean formant frequencies, and exhibited higher mean fundamental frequencies. Human listeners at all levels of experience and affinity for cats rated domestic cat meows as far more pleasant sounding than wild cat vocalizations. These results are consistent with a model of cat domestication that posits selective pressure on meows based on human perceptual biases. (PsycINFO Database Record (c) 2010 APA, all rights reserved)     

The effect of viscosity and volume on pleasantness and satiating power of rice milk

The present study examined the influence of two viscosity levels (62.3 and 3.2 mPa s relative) either matched for taste or non-adjusted, and two volumes (500 and 250 ml) in a rice milk beverage on satiety and pleasantness. The separate viscosity treatments were isocaloric. Seventy-one participants consumed one of the samples in a fasted state between the hours of 8:30–9:30 a.m. Participants rated thirst and hunger prior to consumption, and then thirst, hunger, overall pleasantness, pleasantness of taste, and pleasantness of viscosity immediately post-consumption. The time to consumption of lunch was measured using food diaries. This procedure was repeated for five consecutive days. Significantly greater reductions of hunger, and longer times to lunch were observed with the 500 ml treatments, but not with the thickened treatments. Results indicate that the volume of a rice milk beverage consumed in place of a breakfast has more satiating effect than the viscosity. Moreover, a change in overall pleasantness ratings, and pleasantness of taste ratings over time was found, demonstrating the importance of repeat testing for hedonic ratings of novel foods.     

The perceived sweetness and price of bottled drinks’ silhouettes

This research supports the cross-modal correspondence between the shape of the bottle and consumers’ perception of sweetness and price using physical measures of beverage bottles. Images that add visual weight to the lower section of a package increase the perception of attributes associated with sweetness. In terms of price, the shape of the bottle is informative about its volume, which is the cue predictor of price. Through a within-subject experiment, we evaluated consumers’ perceptions of sweetness and price for a sample of 15 soft drink bottle silhouettes. These perceptions were correlated with the psychophysical characteristics of the silhouettes. Results reveal that sweetness has a negative correlation with height and the visual weight towards the bottom of the bottle. Instead, the price has a positive correlation with the area, width, height, lid, and variance of the bottle shape. Practical implications support having a package design that is consistent with product positioning and attributes.     

Modulation of sweetness perception in confectionary applications

The development of sugar-reduced food products is a strategy to reduce the high sugar intake, which is a leading cause of global health concerns. Replacement and/or reduction of sucrose often leads to reduced sweetness perception with the consequence of decreased consumer acceptance. The aim of this work is to implement sensory modulation principles in a model confectionery system with the goal of enhancing sweetness perception. By using 3D-printing, confectionary samples were meso-structured by inhomogenous distribution of sucrose concentrations and assessed with a trained panel regarding sweetness. All samples were made up of a high and low sucrose phase and compared to a homogeneous reference sample. The overall sugar content was kept constant at 22.8% in all samples and sweetness perception was compared. A significant increase of sweetness perception by over 30% was found for samples consisting of a sweet outer shell and an inner less sweet core with a high sucrose gradient between the two phases. Whilst textural effects on sweetness perception could not be fully excluded, results can be seen as a strong indication that sweetness modulation by inhomogenious distribution has a potential to be applied directly in solid food products.