scholarly journals Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 146 ◽  
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Niki Alexi ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Young Adults ◽  
Individual Differences ◽  
Product Development ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Initial Screening ◽  
Enhancing Effect ◽  
Food And Beverages ◽  
Sweetness Intensity ◽  
Sugar Reduction

Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

scholarly journals Individual Differences in Adaptation to Sweet Taste

2021 ◽  
Vol 5 (Supplement_2) ◽  
pp. 1203-1203
Author(s):  
May Cheung ◽  
Natasha Rivers ◽  
Paul Breslin ◽  
Paul Wise
Keyword(s):  
Individual Differences ◽  
Consumer Choice ◽  
Sweet Taste ◽  
Sugar Sweetened Beverages ◽  
Low Calorie ◽  
Funding Sources ◽  
Sweetened Beverages ◽  
The Us ◽  
Sweetness Intensity ◽  
Trial Participants

Abstract Objectives Over-consumption of sugar-sweetened beverages is associated with obesity and related conditions, but low-calorie alternatives are rejected by most consumers. Individual differences in sensitivity to off tastes of low-calorie sweeteners (LCS) have been considered as a factor in consumer choice. However, potential differences in adaptation, i.e., the tendency for sweetness to wane with repeated sips, has received less attention. This study measured sweetness adaption to a sugar and two LCS in the same sample of healthy adults to determine if there are stable individual differences in sweet adaptation. Methods Stimuli included three sweeteners at concentrations corresponding to the low (500 mM glucose, 246 µM sucralose, and 303 µM RebA) and high (1.08 M glucose, 870 µM sucralose, and 823 µM RebA) end of the sweetness spectrum for most commercially sold beverages in the US. Each trial participants (n = 38) tasted seven, 10 mL samples of the same stimulus (10 s between samples). For each sample, participants rated sweetness intensity using a general Labeled Magnitude Scale. Tests for all stimuli were repeated three times, on separate days, to assess stability. Results All sweeteners showed significant reduction in sweetness with repeated sips, with the exception of the higher concentration glucose (no significant decrease across repeated sips). Sweetness waned with repeated sips more profoundly for the two LCS than for glucose, as expected given previous results. Importantly, there were substantial and stable (across test sessions) individual differences in sweet adaptation. Conclusions Sweetness faded more rapidly and completely for LCS than for glucose, and some individuals were more susceptible to sweetness adaptation than others. Whether these individual differences are stable across longer periods of time, or contribute to individual differences in acceptance of beverages sweetened with LCS is currently unclear. Funding Sources Funded by a consortium of food and ingredient companies, including Asahi, Kellogg, Kraft, Mondelez, and Suntory. The views expressed are those of the authors, and do not necessarily reflect the views of the sponsors.

scholarly journals Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 395
Author(s):  
Anne Sjoerup Bertelsen ◽  
Line Ahm Mielby ◽  
Derek Victor Byrne ◽  
Ulla Kidmose
Keyword(s):  
Descriptive Analysis ◽  
Food Matrix ◽  
Modal Interactions ◽  
Sensory Panel ◽  
Reduced Products ◽  
Food And Beverage ◽  
Sweetness Intensity ◽  
Off Flavors ◽  
Sugar Reduction ◽  
The Cross

Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.

Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions

2019 ◽  
Vol 44 (7) ◽  
pp. 435-447 ◽  
Author(s):  
Thomas Mouillot ◽  
Sophie Barthet ◽  
Lucie Janin ◽  
Camille Creteau ◽  
Hervé Devilliers ◽  
...  
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Molar Concentration ◽  
Cortical Activation ◽  
Taste Perception ◽  
Gustatory Cortex ◽  
Intensity Perception ◽  
Sucrose Solutions ◽  
Significant Difference ◽  
Sweetness Intensity

Abstract Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose – sit. A), and with an identical molar concentration (0.29 M – sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P < 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P < 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.

scholarly journals Effects of Roasting Sweet Potato (Ipomoea batatas L. Lam.): Quality, Volatile Compound Composition and Sensory Evaluation

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2602
Author(s):  
Yu-Jung Tsai ◽  
Li-Yun Lin ◽  
Kai-Min Yang ◽  
Yi-Chan Chiang ◽  
Min-Hung Chen ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Ipomoea Batatas ◽  
Descriptive Analysis ◽  
Sweet Taste ◽  
Acceptance Test ◽  
Sweet Potatoes ◽  
Golden Yellow ◽  
Commercial Market ◽  
Acceptance Score

Roasting can increase the Maillard reaction and caramelization of sweet potatoes to create an attractive appearance, color, aroma, and taste, and is rapidly increasing in the commercial market. This study mainly analyzed the influence of roasting sweet potatoes, with and without the peel, on sweet potato quality and flavor characteristics combined with sensory qualities. The results showed that the a* value (1.65–8.10), browning degree (58.30–108.91), total acidity (0.14–0.21 g/100 g, DW), and maltose content (0.00–46.16 g/100 g, DW) of roasted sweet potatoes increased with roasting time. A total of 46 volatile compounds were detected and 2-furanmethanol, furfural, and maltol were identified as the main sources of the aroma of roasted sweet potatoes. A sensory evaluation based on a comprehensive nine-point acceptance test and descriptive analysis showed that roasting for 1 to 2 h resulted in the highest acceptance score (6.20–6.65), including a golden-yellow color, sweet taste, and fibrous texture. The sweet potatoes became brown after roasting for 2.5 to 3 h and gained a burnt and sour taste, which reduced the acceptance score (4.65–5.75). These results can provide a reference for increased quality in the food industry production of roasted sweet potatoes.

scholarly journals Medial temporal lobe BOLD activity at rest predicts individual differences in memory ability in healthy young adults

2008 ◽  
Vol 105 (47) ◽  
pp. 18555-18560 ◽  
Author(s):  
G. S. Wig ◽  
S. T. Grafton ◽  
K. E. Demos ◽  
G. L. Wolford ◽  
S. E. Petersen ◽  
...  
Keyword(s):  
Young Adults ◽  
Individual Differences ◽  
Temporal Lobe ◽  
Medial Temporal Lobe ◽  
Memory Ability

scholarly journals Rapid Perceptual Learning: A Potential Source of Individual Differences in Speech Perception Under Adverse Conditions?

2020 ◽  
Vol 24 ◽  
pp. 233121652093054 ◽  
Author(s):  
Tali Rotman ◽  
Limor Lavie ◽  
Karen Banai
Keyword(s):  
Older Adults ◽  
Young Adults ◽  
Individual Differences ◽  
Speech Perception ◽  
Perceptual Learning ◽  
Rapid Learning ◽  
Adverse Conditions ◽  
Speech In Noise ◽  
Age Related ◽  
Age Related Hearing Loss

Challenging listening situations (e.g., when speech is rapid or noisy) result in substantial individual differences in speech perception. We propose that rapid auditory perceptual learning is one of the factors contributing to those individual differences. To explore this proposal, we assessed rapid perceptual learning of time-compressed speech in young adults with normal hearing and in older adults with age-related hearing loss. We also assessed the contribution of this learning as well as that of hearing and cognition (vocabulary, working memory, and selective attention) to the recognition of natural-fast speech (NFS; both groups) and speech in noise (younger adults). In young adults, rapid learning and vocabulary were significant predictors of NFS and speech in noise recognition. In older adults, hearing thresholds, vocabulary, and rapid learning were significant predictors of NFS recognition. In both groups, models that included learning fitted the speech data better than models that did not include learning. Therefore, under adverse conditions, rapid learning may be one of the skills listeners could employ to support speech recognition.

Molecular basis of sweet taste in dipeptide taste ligands

2002 ◽  
Vol 74 (7) ◽  
pp. 1109-1116 ◽  
Author(s):  
M. Goodman ◽  
J. R. Del Valle ◽  
Y. Amino ◽  
E. Benedetti
Keyword(s):  
Molecular Modeling ◽  
Molecular Basis ◽  
Integrated Approach ◽  
Sweet Taste ◽  
Nmr Analysis ◽  
X Ray Diffraction ◽  
High Potency ◽  
Enhancing Effect ◽  
X Ray

In this presentation, we describe an integrated approach for the molecular basis for sweet taste among dipeptide-based ligands. By comparing the results obtained from X-ray diffraction studies with the conformations from NMR analysis and molecular modeling, we have observed recurring topochemical motifs that agree with previous models for sweet taste. In our examination of the unexplored D zone of the Tinti­Nofre model, we have uncovered a sweet potency enhancing effect of a new set of aralkyl-substitutions on dipeptide ligands, which reveals the importance of aromatic­aromatic interactions in maintaining high potency.

scholarly journals Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria

Nutrients ◽  
2019 ◽  
Vol 11 (1) ◽  
pp. 129 ◽  
Author(s):  
Vasiliki Iatridi ◽  
John Hayes ◽  
Martin Yeomans
Keyword(s):  
Cluster Analysis ◽  
Young Adults ◽  
Hierarchical Cluster ◽  
Sweet Taste ◽  
Classification Criteria ◽  
Ingestive Behavior ◽  
Response Patterns ◽  
Sucrose Solutions ◽  
Liking Rating

Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinct responses to sweet taste is still debated. To help resolve this issue, liking and intensity ratings for eight sucrose solutions ranging from 0 to 1 M were collected from 148 young adults (29% men). Hierarchical cluster analysis (HCA) revealed three response patterns: a sweet-liker (SL) phenotype characterized by a rise in liking as concentration increased, an inverted U-shaped phenotype with maximum liking at 0.25 M, and a sweet-disliker (SD) phenotype characterized by a decline in liking as a function of concentration. Based on sensitivity and specificity analyses, present data suggest the clearest discrimination between phenotypes is seen with 1.0 M sucrose, where a liking rating between −15 and +15 on a −50/+50 scale reliably distinguished individuals with an inverted U-shaped response from the SLs and the SDs. If the efficacy of this approach is confirmed in other populations, the discrimination criteria identified here can serve as the basis for a standard method for classifying sweet taste liker phenotypes in adults.

scholarly journals FROM BEE TO PLATE – A SENSORY FORAY IN HONEY WORLD

1970 ◽  
Vol 62 ◽  
Author(s):  
Gabriela Iordachescu
Keyword(s):  
Descriptive Analysis ◽  
Sweet Taste ◽  
Sensory Properties ◽  
The Other ◽  
Analysis Method ◽  
Quantitative Descriptive Analysis ◽  
Young Consumers ◽  
Quantitative Descriptive ◽  
Sensory Parameters

Some honey samples from different areas were studied for sensory properties. A panel consisting in 15 trained tasters, identified, defined and evaluated 10 samples of honey, using Quantitative Descriptive Analysis method. The most important sensory parameters, which grouped the samples, were flowery, fruity, body. Two groups of honey consumers one consisting in children aged between 4 and 10 years old the other one in people between 40 and 70 years old were investigated using typical preference scales. The young consumers like the sweet taste, the color and are interested on the package. Another ones appreciate the flowery, fruity notes and the color. Both would like some fruits (nuts, berries…) or pollen in honey.

A Descriptive Analysis of the Child Protection Histories of Youth and Young Adults Arrested in California

2019 ◽  
Vol 24 (3) ◽  
pp. 324-329 ◽  
Author(s):  
Andrea Lane Eastman ◽  
Regan Foust ◽  
John Prindle ◽  
Lindsey Palmer ◽  
Justin Erlich ◽  
...  
Keyword(s):  
Young Adults ◽  
Criminal Justice ◽  
Childhood Maltreatment ◽  
Child Protection ◽  
Descriptive Analysis ◽  
Population Based ◽  
Multinomial Model ◽  
Protective Service ◽  
Youth And Young Adults ◽  
History Of

In this study, we use population-based linked administrative data to document the full child protective service (CPS) histories of arrested youth and young adults. We extracted records for all individuals aged 24 and under who were arrested in California in 2014 and 2015. These records were probabilistically linked to statewide CPS records dating back to 1998. Overall, 43.4% of those arrested had a history of CPS involvement. Among individuals with uncensored CPS records (born in 1998 or later), 60.2% had past CPS involvement. Findings indicate that youth and young adults booked for a felony offense were more likely to have a history of CPS involvement than those booked for misdemeanors. A multinomial model served to confirm bivariate findings. This study provides further evidence that community concerns of childhood maltreatment were common among criminal justice–involved young adults.

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