Challenges of LinkingIn vitroAnalysis to Flavor Perception

2018 ◽  
pp. 263-303
Author(s):  
Avinash Kant ◽  
Rob Linforth
Keyword(s):  
Author(s):  
Malika Auvray ◽  
Mirko Farina

Synaesthesia is a neurological condition in which people make unusual associations between various sensations. This chapter investigates conceptually whether alleged non-developmental (i.e. artificial) forms of synaesthesia could be counted as genuine synaesthetic experiences. It focuses in particular on post-hypnotic suggestions, drug habits, flavor perception, and use of sensory substitution devices. It discusses a number of criteria that have been taken as definitional of synaesthesia; namely, inducer-concurrent pairing, idiosyncrasy, consistency over time, and automaticity of the process, and subsequently investigates whether those alleged non-developmental cases could fulfill these criteria. Although the response provided here is negative, as each of the cases fail to fulfill one or several of the criteria, the comparisons between these cases and congenital synaesthesia prove useful to highlight key differences between different kinds of multisensory experiences.


2019 ◽  
Vol 2019 ◽  
pp. 1-11 ◽  
Author(s):  
Guangsen Fan ◽  
Chao Teng ◽  
Dai Xu ◽  
Zhilei Fu ◽  
Pengxiao Liu ◽  
...  

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.


2006 ◽  
Vol 54 (23) ◽  
pp. 8862-8868 ◽  
Author(s):  
Sara Bayarri ◽  
Andrew J. Taylor ◽  
Joanne Hort
Keyword(s):  

2018 ◽  
Vol 13 (1) ◽  
pp. 1-10
Author(s):  
Robert Pellegrino ◽  
Addison Atchley ◽  
Simrah Ali ◽  
Joel Shingleton ◽  
Curtis R. Luckett
Keyword(s):  

2013 ◽  
Vol 2013 ◽  
pp. 1-10 ◽  
Author(s):  
Aya Nakamura ◽  
Satoshi Imaizumi

We investigated the possible effects of auditory verbal cues on flavor perception and swallow physiology for younger and elder participants. Apple juice, aojiru (grass) juice, and water were ingested with or without auditory verbal cues. Flavor perception and ease of swallowing were measured using a visual analog scale and swallow physiology by surface electromyography and cervical auscultation. The auditory verbal cues had significant positive effects on flavor and ease of swallowing as well as on swallow physiology. The taste score and the ease of swallowing score significantly increased when the participant’s anticipation was primed by accurate auditory verbal cues. There was no significant effect of auditory verbal cues on distaste score. Regardless of age, the maximum suprahyoid muscle activity significantly decreased when a beverage was ingested without auditory verbal cues. The interval between the onset of swallowing sounds and the peak timing point of the infrahyoid muscle activity significantly shortened when the anticipation induced by the cue was contradicted in the elderly participant group. These results suggest that auditory verbal cues can improve the perceived flavor of beverages and swallow physiology.


1997 ◽  
pp. 199-221 ◽  
Author(s):  
Julie A. Mennella ◽  
Gary K. Beauchamp
Keyword(s):  

2004 ◽  
Vol 49 (9) ◽  
pp. 321-328 ◽  
Author(s):  
P. Piriou ◽  
E.D. Mackey ◽  
I.H. Suffet ◽  
A. Bruchet

Chlorinous flavors at the tap are the leading cause of customers' complaints and dissatisfaction with drinking water. To characterize consumer perception and acceptance to chlorinous tastes, extensive taste testing was performed with both trained panelists and average consumers. Taste testing with trained panelists showed that chlorine perception is underestimated by disinfectant flavor thresholds reported in the literature. However, trained panelists significantly overestimate the average consumer's ability to perceive chlorine. In addition, consumer perception seems to be influenced by the chlorination practices of the country they live in. Among water quality characteristics that may influence chlorine perception, temperature was not found to induce any significant change. The influence of total dissolved solids (TDS) on chlorine perception remains unclear and, as reported elsewhere, background tastes such as musty, may significantly impact chlorine threshold.


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