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Results for “Taste modeling”

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At least 325 records · Page 18Linked to original sources
PubMed2006

Sensory characteristics of beverages prepared with commercial thickeners used for dysphagia diets.

OBJECTIVE: To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets. DESIGN: The study used a completely randomized design within a test of each beverage. SUBJECTS/SETTING: Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment. INTERVENTION: Coffee, milk, apple juice, orange juice, Ensure (Abbott Laboratories, Abbott Park, IL), and water were thickened using two starch-based and two gum-based commercial thickeners according to manufacturers' instructions to achieve nectar-like and honey-like consistencies. MAIN OUTCOME MEASURES: Sensory attributes of the original beverages and the thickened samples were defined and scored. STATISTICAL ANALYSES PERFORMED: Sensory scores were analyzed by analysis of variance using general linear models and Fisher's least significant difference test to determine specific differences. RESULTS: All thickeners suppressed the main flavors of the base beverages and imparted slight off-flavors (bitter, sour, metallic, or astringent) in some beverages. Starch-based thickeners imparted a starchy flavor and grainy texture, whereas gum-based thickeners gave added slickness to the beverages. Although thickeners mixed well with some beverages, they were difficult to disperse in others, making some thickened beverages lumpy. CONCLUSIONS: All thickeners added either a starchy, grainy, or slick flavor or texture and tended to suppress the base flavor of beverages, especially at honey-like consistencies. Thus, individual decisions about which characteristics are more negative (eg, slick vs grainy texture) for specific patients must be made. Additional development of thickening agents seems necessary for improved sensory properties. Information from this article should help professionals and their patients with dysphagia better understand the sensory issues associated with the use of commercial thickening agents in various beverages.

Analysis of Variance↗
PubMed2005

Intakes of cold cuts in the elderly are predicted by olfaction and mood, but not by flavor type or intensity of the products.

Means to boost food intake of the elderly (n = 60, age range 61-86 years) varying in olfactory and mood status were studied during home-use of cold cuts. Enhancement group (n = 28) received regular smoked ham and smoked ham flavored with extra strong smoke aroma or with pepper mix, and Variety group (n = 32) received four different cold cuts: smoked ham, cooked ham, pepper ham and bologna. Both groups participated in two successive home-use periods, each over 6 days. Before and after home-use, the cold cuts were rated for odor and flavor intensity and liking, and in home-use only for liking. Cold cuts, 600 g per period, were to be consumed ad libitum, and the returned left-overs were weighed. Scandinavian Odor Identification Test and Profile of Mood States (bi-polar) were used in dividing subjects into normosmics and hyposmics (SOIT, cut-off score: 11) and into mood groups (POMS, depressed-elated, cut-off score: median). Enhancement group liked both the regular and the ham enhanced with pepper mix similarly, while added smoke aroma decreased liking. Regardless of the olfactory capabilities, the subjects >74 years of age were less responsive to the flavor changes in their ratings than those aged 61-74 years. Poor olfactory status increased the intakes regardless of the flavor level or type of cold cuts. Path analysis suggested that in the Enhancement group, poor health, depressed mood and high age predicted a poor olfactory performance which, along with ratings of liking, increased the consumed amounts of cold cuts.

Affect↗
PubMed2000

Lithium-induced context aversion in rats as a model of anticipatory nausea in humans.

In three experiments, rats received injections of lithium chloride (LiCl) before being exposed to a distinctive context. In a subsequent test, rats given access to sucrose solution in this context consumed less than control subjects given sucrose in another context that had been paired with a saline injection (Experiment 1), or was quite novel (Experiment 2). Experiment 3 demonstrated that a context that had been associated with LiCl would serve to block the acquisition of a conditioned flavor aversion when it was presented immediately after the injection on a flavor-LiCl trial. These results show that a procedure in which rats experience the adverse effects of a lithium injection in the presence of contextual cues is effective in endowing those cues with aversive properties. It is argued that the context evokes a state of conditioned nausea, and the parallel with the clinical phenomenon of anticipatory nausea and vomiting (ANV) in human patients is outlined.

Animals↗
PubMed2001

Infusion of volatile flavor compounds into low-density polyethylene.

Supercritical fluids can extract components from some matrixes (e.g., fat and flavors from food) as well as infusing additives into synthetic polymer matrixes. To study the feasibility of infusing flavors into matrixes as a potential flavoring mechanism, a wide range of volatile flavor compounds was infused into a well-defined synthetic polymer (low-density polyethylene) using supercritical carbon dioxide. The polymer was then extracted, and the amount of infused compound was determined. The effects of time, temperature, pressure, rate of depressurization, volatile concentration, and volatile properties on the degree of infusion were studied. Infusion with supercritical carbon dioxide achieved much higher loadings of the polymer (0.01 to 6.87 mg/g LDPE, depending on the volatile molecule being infused) compared to those achieved by static diffusion. Forty-five volatiles were infused, from which a model was developed to predict infusion as a function of certain physicochemical properties.

Chemical Phenomena↗
PubMed2001

Model studies on the influence of coffee melanoidins on flavor volatiles of coffee beverages.

Addition of the total melanoidin fraction isolated by water extraction from medium-roasted coffee powder to a model solution containing a set of 25 aroma compounds mimicking the aroma of a coffee brew reduced, in particular, the intensity of the roasty, sulfury aroma quality. Model studies performed by static headspace analysis revealed that especially three well-known coffee odorants, that is, 2-furfurylthiol (FFT), 3-methyl-2-butene-1-thiol, and 3-mercapto-3-methylbutyl formate, were significantly reduced in the headspace above an aqueous model solution when melanoidins were added. In particular, the low molecular weight melanoidins (1500-3000 Da) led to the most significant decrease in FFT. In contrast, for example, aldehydes remained unaffected by melanoidin addition.

Chromatography, Gas↗
PubMed2000

Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients.

The penetration theory of interfacial mass transfer was used to model flavor release from aqueous solutions containing different concentrations of sucrose. The mass transfer coefficient and the gas/solution partition coefficient are the main factors of the model influencing the release in time. Parameters governing the isolation by a purge and trap method at mouth conditions (volume, temperature, and artificial saliva) were used in the model description of the flavor release. Viscosities of the different sucrose solutions (0-60 w/v %) at 37 degrees C were estimated, and their influence on the mass transfer coefficients was determined. The gas/solution partition coefficients for ethyl acetate, methyl butanoate, ethyl butanoate, hexanal, and octanal were measured for the different sucrose concentrations at 37 degrees C. At lower sucrose concentrations the partition coefficient primarily controls flavor release during a purge time of 10 min, whereas at higher sucrose concentrations the influence of the mass transfer coefficient is more important.

Acetates↗
PubMed2006

Driven to market.

Explore the source record for details and available documents.

Behavior↗
PubMed2000

Contrast and range effects for category, magnitude and labeled magnitude scales in judgements of sweetness intensity.

The labeled magnitude scale (LMS) is a verbally anchored quasi-logarithmically spaced response scale with properties similar to magnitude estimation. Three experiments examined whether the LMS showed context effects similar to those found with magnitude estimation and category scales. Two versions of the LMS were used, one anchored at the high end to the strongest imaginable sweetness and the other to the strongest imaginable oral sensation. In a simple contrast experiment, subjects judged the sweetness of a 10% sucrose fruit beverage in the context of a less sweet (5%) beverage or a more sweet (20%) beverage. Consistent with previous literature, the sweetness was judged more intense in the low context and less intense in the high context, for all scaling methods. In a second experiment, this effect persisted (although was smaller) when the contextual item preceded the to-be-rated item, a so-called 'reversed-pair' design. Once again, the effect was highly significant for all scaling methods. In a third experiment, a range effect was examined using wide and narrow ranges of concentration. Psychophysical functions were flatter in a wide context and steeper in a narrow context, consistent with previous observations on range-mapping bias. This result was obtained for all scales. In three common contextual effects, the labeled magnitude scale behaved similarly to other scaling procedures. Its application to comparisons across individuals may be limited if those individuals have different experiential contexts within which they make their judgements.

Female↗
PubMed2002

Influence of brahman-derivative breeds and Angus on carcass traits, physical composition, and palatability.

Steers were generated from Angus (A), Beefmaster (BM), Brangus (BA), Gelbray (GB), and Simbrah (SB) sires mated to cows of their breed and to Brahman x Hereford F1 cows (except A) to characterize their carcass traits, composition, and palatability. The 290 steers (48 A, 48 BM, 36 BA, 31 GB, and 46 SB) were slaughtered at an equal fatness end point as determined by real-time ultrasound and visual evaluation. Angus steers had lighter (P < 0.01), more youthful (P < 0.01) carcasses with a higher (P < 0.05) quality grade, more (P < 0.01) fat thickness, and a larger (P < 0.01) longissimus area/100 kg than BM-, BA-, GB-, and SB-sired steers. Angus steers also had a lower (P < 0.01) specific gravity, a higher (P < 0.01) percentage fat and less (P < 0.05) lean in the 9th to 11th rib, and steaks aged for 10 d were more tender (P < 0.01) than steaks from Brahman-derivative sired steers. The BM- and BA-sired steers had lighter (P < 0.01), more youthful (P < 0.05) carcasses, and smaller (P < 0.01) longissimus area than GB- and SB-sired steers. The 9th to 11th rib section from the BM- and BA-sired steers had less lean and more bone (P < 0.01) than GB- and SB-sired steers. The BA-sired steers had more (P < 0.01) marbling and a higher (P < 0.05) quality grade than BM-sired steers. The SB-sired steers had heavier (P < 0.01) carcasses than the GB-sired steers. There were no differences in shear force for steaks aged for 3 d for any of the breed types, but with 10 d of aging, steaks from Angus steers were more tender, possibly indicating that steaks of Brahman-derivative breeds aged at a slower rate than those from Angus.

Aging↗