Search results for "Taste"

Flavour: From food to perception

2016

Revue; This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily …

Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae

2009

The impact of mixed cultures of Hanseniaspora osmophila and Saccharomyces cerevisiae with different initial yeast ratios on wine composition has been examined. The mixed culture significantly affected sugar consumption, the main enological parameters and ester concentrations, with the exception of glycerol, isoamyl acetate and diethyl succinate levels. Remarkably, in wines obtained with mixed cultures the concentration of 2-phenylethyl acetate was approximately 3- to 9-fold greater than that produced by S. cerevisiae pure culture. Moreover sensory evaluation revealed a stronger fruity character in wines fermented with mixed cultures than in control wines. Independently of the mixed culture …

Shelf life assessment of industrial durum wheat bread as a function of packaging system

2017

This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…

Taste perception and behavior in rodents and flies

2010

Taste, one of the five senses, plays a key role in food ingestion. The recent identification of molecular markers for taste cells (e.g., taste receptors and signaling components) has provided tools to investigate the functional organization of the gustatory system. This new information contributes to our understanding of taste-associated behaviors.

Data Bases and Statistical Systems: Culture

2015

The measurement of culture in statistical systems is a rather new endeavor. In international comparison, considerable differences exist in classifications and indicators. This article provides an overview of definitional and classificatory approaches as well as transnational attempts of harmonizing cultural statistics. In particular, statistical systems and databases are introduced with regard to the cultural industries, artists, and cultural producers, organizations responsible for the dissemination of culture, and consumers and recipients of culture.

Use of stevia and chia seeds for the formulation of traditional and vegan artisanal ice cream

2021

Abstract Gelato is the name of the Italian-style artisanal ice cream, a nutritious product widely consumed in different parts of the world. Due to the high content in simple sugars, ice cream should be consumed moderately by diabetic patient. This research aimed to create artisanal ice cream, using Stevia rebaudiana, a plant well known for its sweet taste and its hypoglycemic effect. Traditional and vegan ice cream were formulated using stevia and chia seeds, in order to obtain products with appreciable rheological, textural and sensorial properties. Physical and sensorial properties of the ice cream formulation containing milk protein (traditional) or vegan substitute, were evaluated. Resu…

Adverse drug reactions in the oral cavity

2012

Several drugs may have a number of adverse reactions (ADRs) involving the oro-facial region. The dose of the drug and the time required for the reaction to take place are relevant parameters; nonetheless, ADRs mechanisms are not always known and ADRs are not always predictable since aspects other than drug pharmacodynamics and/or pharmacokinetics, as well as various interacting variables contribute to the final outcome. All tissues and many functions of the oral cavity can be affected. In particular, salivary function is fre- quently involved and hypo-salivation is the main manifestation; several mucosal lesions with different morphology (ulcerations, vesiculo- bullous lesions, white lesion…

Cross modal interactions: way to counterbalance salt reduction in solid foods?

2008

International audience; Four model cheeses varying in texture (2 Dry Matter (DM) levels; 2 Fat/DM levels and 1 salt level) were designed and flavored with 3 commercial tasteless aromas (“Comté Cheese”, Sardine and Carrot) differently associated with salty and cheesy food products. Thirty untrained subjects were instructed to evaluate taste intensity (sourness, bitterness, saltiness and sweetness), aroma intensity, texture attributes (firmness, moistness and graininess), aroma congruency with the product and their hedonic appreciation of the 12 flavored and 4 unflavored model cheese samples. A comparison of the saltiness perception of the flavored and unflavored model cheeses revealed cross-…

2015

Insects encounter a vast repertoire of chemicals in their natural environment, which can signal positive stimuli like the presence of a food source, a potential mate, or a suitable oviposition site as well as negative stimuli such as competitors, predators, or toxic substances reflecting danger. The presence of specialized chemoreceptors like taste and olfactory receptors allow animals to detect chemicals at short and long distances and accordingly, trigger proper behaviors towards these stimuli. Since the first description of olfactory and taste receptors in Drosophila fifteen years ago, our knowledge on the identity, properties, and function of specific chemoreceptors has increased expone…

Light and electron microscopical demonstration of methylene blue accumulation sites in taste buds of fish and mouse after supravital dye injection

1995

Electron microscopical data regarding methylene blue staining of taste buds in the epithelia of the goldfish lip and the cirumvallate papilla of the mouse tongue after supravital dye application are presented for the first time. The ultrastructural details were compared with the corresponding light microscopical findings. The dye was applied in different concentrations by injection or in crystalline from directly to the surface of the tissues. Both methylene blue and tissue were simultaneously fixed by immersion in a paraformaldehyde-glutaraldehyde solution with the addition of phosphomolybdic acid. The ensuing dye precipitate was further stabilized by ammonium heptamolybdate. On the light …