Search results for "taste"
showing 10 items of 472 documents
Bioactive compounds and quality of extra virgin olive oil
2020
Background: Extra virgin olive oil (EVOO) is responsible for a large part of many health benefits associated to Mediterranean diet as it is a fundamental ingredient of this diet. The peculiarities of this golden, highly valued product are in part due to the requirements that must be met to achieve this title, namely, it has to be obtained using exclusively mechanical procedures, its free acidity cannot be greater than 0.8%, it must not show sensory defects, and it has to possess a fruity taste. Methods: All these characteristics are key factors to EVOO quality, thus the chemical composition of these many health-promoting compounds, such as unsaturated fatty acids (which are also the major c…
Effect of Three Different Aloe vera Gel-Based Edible Coatings on the Quality of Fresh-Cut “Hayward” Kiwifruits
2020
In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are characterized by a short shelf life due to the processing phases that accelerate the ripening courses. The aim of this work is to analyze the effect on the quality of fresh-cut Hayward kiwis of three different edible coatings based on (1) Aloe vera gel, (2) Aloe vera gel + hydroxypropyl methylcellulose and (3) Aloe vera gel + lemon essential oil. Fruit firmness, weight loss, color, soluble solids content, titratable acidity, microbial load and sensory analysis were evaluated as fresh after 2, 4, 7 and 10 days. Aloe vera gel and Aloe vera gel + lemon essential oil maintained the best values, as they…
The Innervation of Taste Buds in the Soft Palate and Circumvallate Papilla of the Rat as Revealed by the Zinc Iodide-Osmium Tetroxide Technique.
1998
The taste buds in the soft palate and the circumvallate papillae of the rat were investigated by the zinc iodide-osmium tetroxide technique. In addition, electron micrographs of taste buds stained with this method were presented for the first time. Differences in taste bud structures were found between the examined regions. The taste buds of the soft palate showed a complicated plexus of intragemmal nerve fibers. Some fibers exhibited terminal polymorphic swellings. Single branches could be traced close to the space of the taste pore. In the soft palate, the taste bud cells remained unstained, whereas in the circumvallate papillae of the tongue, a subpopulation of taste bud cells could be s…
Abstract MP04: Taste Perception Profiles Are Associated With Patterns Of Adherence To A Mediterranean Diet Among Older Adults With Metabolic Syndrome
2021
Objective: Evidence suggests perception of sweet, salt, sour, bitter, and umami tastes may be independently related to food preferences and intake. Our objective was to determine whether a collective measure of taste perception for all 5 tastes—“taste perception profiles”—was related to adherence to a Mediterranean diet (MedD). Methods: Participants were 367 older adults (55-75 years; 55% female) with metabolic syndrome from PREDIMED-Plus, Valencia. A data-driven clustering approach identified six taste perception profiles from baseline taste perception scores: Low All ( n = 85), High Bitter ( n = 41), High Umami ( n = 61), Low Bitter & Umami ( n = 59), High All But Bitter ( n = 72) an…
Equi-intensity across the SpectrumTM taste scales
2015
Abstract This work aimed to study the equi-intensity across the Spectrum™ taste scales. The approach consisted of a comparison of four reference points illustrating the same level of intensity across the scales using two very different methods: 2-alternative forced-choice (2-AFC) and Labeled Magnitude Scale (LMS). The comparisons across these scales were based on caffeine, citric acid, sodium chloride, sucrose, and monosodium glutamate in water solutions, at different concentrations, prepared according to the guidelines given for the Spectrum™ method. A scale concerning the umami taste, designed in the spirit of the Spectrum™ scales, was also studied in this work. Both procedures produced s…
Crossmodal correspondences between typefaces and food preferences drive congruent choices but not among young consumers
2022
Abstract Several studies suggest that consumers match stimuli across sensory modalities, with angular (vs. round) typefaces typically associated with sourness (vs. sweetness). Drawing on findings from the field of crossmodal correspondences, this study (N = 220) examined potential typeface effects in naturalistic settings and found that exposure to angular (vs. round) typeface increased (decreased) consumers’ preferences for sour (sweet) food but had no impact on their expectations or perceptions of these tastes. Moreover, while typeface did not have a direct effect on food choices, consumers exposed to angular (vs. round) typeface reported a greater relative preference for sour over sweet …
Taste Perception Profiles Are Associated With Adherence to Empirically Derived Dietary Patterns Among Older Adults With Metabolic Syndrome
2021
OBJECTIVES: Understanding individual-level drivers of food intake is critical when personalizing dietary guidance. One likely driver is taste perception; yet, limited data relate perception of all 5 tastes (sweet, salt, sour, bitter, umami) to dietary patterns (DPs). Our aim was to determine whether a multivariable measure of taste perception, taste perception profiles, was associated with adherence to empirically derived DPs. METHODS: Participants were 367 community-dwelling adults with metabolic syndrome from PREDIMED-Plus, Valencia (55–75 years; 55% female). Six taste perception profiles were derived from 5 taste perception scores via a data-driven clustering approach: Low All (23%), Hig…
Taste active compounds in a goat cheese water-soluble extract 1. Development and sensory validation of a model water-soluble extract
2000
The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the recon…
SENSORY EVALUATION AND SUITABILITY FOR FRESH-CUT PRODUCE OF WHITE PEACH [PRUNUS PERSICA (L.) BATSCH] 'SETTEMBRINA DI BIVONA'
2015
âSettembrina di Bivonaâ peaches were cut into slices to assess their suitability as fresh-cut produce. Untreated (control) and treated with calcium lactate fresh cut slices were closed in plastic boxes for 24 hours (T1) or five days of storage (T2) at 5°C, and then placed at 20°C to assess consumersâ liking. Soluble solids content, titratable acidity, firmness and pH were measured. A sample of n = 750 consumers was selected taking into consideration three variables: age (from 25 to 55 years old), professional status (employed) and aptitude to buy fresh-cut fruit for personal use. A systematic sampling was used, with a detection point based in a properly selected supermarket during t…
Taste active compounds in a goat cheese water-soluble extract 2. Determination of the relative impact of water-soluble extract components on its tast…
2000
The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extract (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated in physicochemical and gustatory accordance with the cheese WSE (see part 1, Engel et al. J. Agric. Food Chem. 2000, 48, 4252-4259), omission tests were performed. Among the main taste characteristics of the WSE (salty, sour, and bitter), saltiness was explained by an additive contribution of sodium, potassium, calcium, and magnesium cations, whereas sourness was mainly due to a synergistic effect involving sodium chloride, phosphates, and lactic acid and bitterness was …