scholarly journals Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2721
Author(s):  
Ervina Ervina ◽  
Valérie L. Almli ◽  
Ingunn Berget ◽  
Sara Spinelli ◽  
Julia Sick ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Food Choice ◽  
Grapefruit Juice ◽  
Sucrose Concentration ◽  
Food Samples ◽  
Basic Taste ◽  
Intensity Perception ◽  
Model Food ◽  
Food Liking ◽  
Individual Responsiveness

The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via video call. Four segments were defined differing in basic taste responsiveness. Segments and sucrose concentrations significantly affected liking for GF, while no significant effect of segments and sodium chloride concentrations occurred on liking for VB. An increasing sucrose concentration was positively associated with liking for GF only in the segment with low responsiveness to bitter and sour tastes. No significant differences across segments were found for food choice, familiarity, stated liking, and neophobia. Conclusively, relationships between taste responsiveness and liking are product and basic taste-dependent in addition to being subject-dependent. Strategies to improve acceptance by using sucrose as a suppressor for warning sensations of bitterness and sourness can be more or less effective depending on individual responsiveness to the basic tastes.

scholarly journals Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 1024
Author(s):  
Sharon Puleo ◽  
Paolo Masi ◽  
Silvana Cavella ◽  
Rossella Di Monaco
Keyword(s):  
Food Choice ◽  
Food Preferences ◽  
Food Neophobia ◽  
Individual Level ◽  
Choice Preference ◽  
Food Liking ◽  
Texture Sensitivity ◽  
The Individual ◽  
Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

scholarly journals A neural signature of choice under sensory conflict in Drosophila

2020 ◽  
Author(s):  
Preeti Sareen ◽  
Li Yan McCurdy ◽  
Michael N. Nitabach
Keyword(s):  
Decision Making ◽  
Food Choice ◽  
Molecular Mechanisms ◽  
Internal State ◽  
Sucrose Concentration ◽  
Previous Experience ◽  
Decision Task ◽  
Sensory Conflict ◽  
Shaped Body ◽  
Specific Subset

SummaryFeeding decisions are fundamental to survival, and decision making is often disrupted in disease, yet the neuronal and molecular mechanisms of adaptive decision making are not well understood. Here we show that neural activity in a small population of neurons projecting to the fan-shaped body higher-order central brain region of Drosophila represents final food choice during sensory conflict. We found that hungry flies made tradeoffs between appetitive and aversive values of food in a decision making task to choose bittersweet food with high sucrose concentration, but adulterated with bitter quinine, over sweet-only food with less sucrose. Using cell-specific optogenetics and receptor RNAi knockdown during the decision task, we identified an upstream neuropeptidergic and dopaminergic network that relays internal state and other decision-relevant information, such as valence and previous experience, to a specific subset of fan-shaped body neurons. Importantly, calcium imaging revealed that these neurons were strongly inhibited by the taste of the rejected food choice, suggesting that they encode final behavioral food choice. Our findings reveal that fan-shaped body taste responses to food choices are determined not only by taste quality, but also by previous experience (including choice outcome) and hunger state, which are integrated in the fan-shaped body to encode the decision before relay to downstream motor circuits for behavioral implementation. Our results uncover a novel role for the fan-shaped body in choice encoding, and reveal a neural substrate for sensory and internal state integration for decision making in a genetically tractable model organism to enable mechanistic dissection at circuit, cellular, and molecular levels.

scholarly journals Pressure to change and resistance against it: consumer perceptions and acceptance of nutritionally modified foods

2000 ◽  
Vol 9 (2) ◽  
pp. 165-176 ◽  
Author(s):  
H. TUORILA
Keyword(s):  
Sodium Chloride ◽  
Product Development ◽  
Food Choice ◽  
Sensory Quality ◽  
Consumer Perceptions ◽  
Health Claims ◽  
Nutritional Information ◽  
Salty Taste ◽  
Reduced Salt ◽  
The Impact

Sensory quality and pleasantness are important determinants of food choice. Nutritionally controversial foods, such as those high in fat or sodium, can be consumed excessively due to their sensory attractiveness. The present review addresses sensory and hedonic characteristics in such foods, focusing on Finnish research around the issue. Fat mainly affects the texture of foods, but also modifies flavor and aroma. The replacement of fat by other constituents remains a challenge. Achieving salty taste with substances other than sodium chloride has proven to be unsuccessful, but proper flavoring can improve the pleasantness of reduced-salt foods. The impact of nutritional information and health claims is greater when given for new foods, and to consumers who are concerned about their health. Multi-item verbal instruments have been developed and validated to characterize health and taste orientations among consumers. Identification of sensory and hedonic barriers to the acceptance of ‘healthful' alternatives among foods is important, even crucial, for targeting product development and nutritional counseling.;

Viscosity and Density Estimation of Ternary Solution Based on Recursive B-Spline Method

2013 ◽  
Vol 336-338 ◽  
pp. 42-47 ◽  
Author(s):  
Xian Guang Fan ◽  
Xin Wang ◽  
Ying Jie Xu ◽  
Zhen Bang Hu ◽  
Zhen Wang
Keyword(s):  
Sodium Chloride ◽  
Density Estimation ◽  
Osmotic Dehydration ◽  
Sucrose Concentration ◽  
Chloride Concentration ◽  
Recursive Least Squares ◽  
Ternary Solution ◽  
Spline Method ◽  
Fixed Temperature ◽  
B Spline

Online viscosity and density estimation of ternary solution with sucrose and sodium chloride means a lot in osmotic dehydration of food. The authors proposed a novel B-spline method using recursive least squares to estimate viscosity and density using concentrations of the two solutes and temperature. A 4-D B-spline is established to estimate viscosity with the inputs of sucrose concentration, sodium chloride concentration and temperature. And a 3-D B-spline is also established to estimate density in a fixed temperature. The maximum relative errors of viscosity and density estimation are 0.0062% and 1.33×10-5% respectively which show that the method is of high accuracy and suitable for practical application.

Effect of Sodium Chloride and Potassium Chloride on Growth Response of Yeasts Saccharomyces uvarum and Kloeckera brevis to Free Vitamin B6

1984 ◽  
Vol 67 (3) ◽  
pp. 617-620
Author(s):  
Tomas R Guilarte
Keyword(s):  
Sodium Chloride ◽  
Potassium Chloride ◽  
Acid Hydrolysis ◽  
Salt Concentration ◽  
Vitamin B6 ◽  
Growth Response ◽  
Extraction Procedure ◽  
Food Samples ◽  
Microbiological Assay ◽  
Saccharomyces Uvarum

Abstract Acid hydrolysis is the most commonly used extraction procedure for the microbiological assay of vitamin B6 in food samples. Because NaCl or KC1 is formed as a result of the extraction procedure, these 2 salts were tested as possible agents that may influence the growth response of the yeasts Saccharomyces uvarum and Kloeckera brevis. Results indicate that NaCl and KC1 do effect the growth response of these 2 yeasts, depending on the salt concentration and the B6 vitamer present.

Elimination of Sodium Chloride Interference During High Pressure Liquid Chromatographic Determination of Sugars

1983 ◽  
Vol 66 (1) ◽  
pp. 197-198
Author(s):  
Jonathan W Devries ◽  
Henry L Chang ◽  
John C Heroff ◽  
Kevin D Johnson
Keyword(s):  
High Pressure ◽  
Sodium Chloride ◽  
Mobile Phase ◽  
Chromatographic Determination ◽  
Food Samples ◽  
Hplc Separation ◽  
High Pressure Liquid Chromatographic ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract A method is described to eliminate the potential interference of sodium chloride found in some food samples, which occurs during high pressure liquid chromatographic (HPLC) analysis of sugars, using certain bonded aminopropyl columns. The column is tested, and if an interference is present, it is removed by washing the column with a solution of tetraethylenepentamine in mobile phase. HPLC separation and quantitation of the sugars are essentially the same as before washing; however, sodium chloride no longer interferes with any of the sugars being analyzed.

scholarly journals Changing memory of food enjoyment to increase food liking, choice and intake

2012 ◽  
Vol 108 (8) ◽  
pp. 1505-1510 ◽  
Author(s):  
Eric Robinson ◽  
Jackie Blissett ◽  
Suzanne Higgs
Keyword(s):  
Food Choice ◽  
Food Choices ◽  
Experimental Manipulation ◽  
Healthy Food ◽  
Separate Study ◽  
The Future ◽  
Food Liking ◽  
Simple Manipulation

Novel ways to increase liking and intake of food are needed to encourage acceptance of healthier food. How enjoyable we remember food to have been is likely to be a significant predictor of food choice. Two studies examined whether remembered enjoyment of eating a food can be increased and whether this makes individuals more likely to eat that food in the future. In Study One, a simple manipulation of instructing participants to rehearse what they found enjoyable about a food immediately after eating it was used to increase remembered enjoyment (relative to controls). In a separate study; Study Two, the effect of increasing remembered enjoyment on food choice was tested by examining whether the manipulation to increase remembered enjoyment resulted in participants choosing to eat more of a food as part of a later buffet lunch. The experimental manipulation increased remembered enjoyment for the food (Study One). A change in remembered enjoyment was shown to have a significant effect on the amount of a food participants chose to eat the following day for lunch (Study Two). The present studies suggest that remembered enjoyment can be increased via a simple act of rehearsal, resulting in a later increase in the amount of food chosen and eaten. Interventions based on altering remembered enjoyment of healthy food choices warrant further investigation.

scholarly journals Obezitede Tat Duyusunun Etkisi: Yağ Algısı

2018 ◽  
Vol 6 (5) ◽  
pp. 550 ◽  
Author(s):  
Elif Esra Öztürk-Duran ◽  
Derya Dikmen
Keyword(s):  
Fatty Acid ◽  
Life Style ◽  
Food Choice ◽  
Eating Habits ◽  
Taste Sensation ◽  
Basic Taste ◽  
Fat Taste

Recently, the consumption of ready to eat foods has greatly increased and with the life style it has become extremely easy to reach them with a lot of sensory attractiveness. Mainly, fat, is responsible for the sensory attractiveness of ready to eat foods. Changes in eating habits have an important role in obesity, such as increased consumption of ready-to-eat foods cause increase in fatty acid threshold and fat taste desensitization. However, the fat taste sensation is not defined as five basic taste, it is now recently recognized as fat taste and also it has effect on appetite and food choice mechanisms. In order to prevent and treat obesity the importance of fat taste sensation is increasing. This review was planned to examine the effect of fat taste sensation on obesity.

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