6533b832fe1ef96bd129ad1e

RESEARCH PRODUCT

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

Elisabeth GuichardThomas DelompréChristian SallesLoïc Briand

subject

0301 basic medicineTastenutritional supplements;active compounds;taste;taste receptors;bittermedia_common.quotation_subjectnutritional supplementsgoûtlcsh:TX341-641Reviewcomposé actiftaste03 medical and health sciences0404 agricultural biotechnologyNutrientPerceptionFood and NutritionHumansactive compoundsMedicineFood scienceamertumerécepteur du goûtAftertastemedia_common2. Zero hungerNutrition and Dieteticsbusiness.industryTaste PerceptionNutritional statusNutrients04 agricultural and veterinary sciencesbitter040401 food science3. Good health030104 developmental biologycomplement nutritionnelAlimentation et NutritionDietary Supplementstaste receptorsbusinesslcsh:Nutrition. Foods and food supply[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science

description

open access review pii: nu11092050.; International audience; Nutritional supplements are prescribed when one's nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.

yearjournalcountryeditionlanguage
2019-01-01Nutrients
https://doi.org/10.3390/nu11092050