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PubMed1998

Short-term effects of the flavour of drinks on ingestive behaviours in man.

To examine the influence of the oro-sensory properties of different beverages on spontaneous intake of drinks, and the consequence of the volume of fluid ingested on subsequent food intake, 24 subjects (12 men, 12 women), slightly dehydrated, had access ad libitum, during four different experimental sessions in a cross-over design, to one of four commercial beverages without any other drink. The four beverages differed in flavour and caloric content: mineral water; the same mineral water flavoured with orange and unsweetened; the same mineral water flavoured with orange and sweetened with 100 g/l sucrose; or equally sweetened with 50 mg/l aspartame. Ad libitum: lunch was served 15 min after the subjects had access to the beverages and dinner was served when they spontaneously requested it, about 6 h after the end of lunch. The nature of the beverage exerted a small but significant effect on the cumulative fluid intake of the subjects. They consumed slightly more of the two sweetened beverages than the mineral water, and slightly less of the orange-flavoured beverage. However, energy intake and macronutrient selection during lunch and dinner on the experimental days and on the following day did not differ significantly between the different conditions. This resulted in a significantly higher total energy intake when the imposed beverage contained sucrose. Moreover, in such experimental conditions, with only one type of beverage to drink, the flavour of this beverage had little influence on the amount of fluid consumed, and the volume consumed did not influence subsequent food intake. As a consequence, the energy provided by the sucrose-sweetened beverage was not taken in account in the overall energy balance by the subjects, at least in the short term.

Adult↗
PubMed1998

Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.

This study tested 63 women for hedonic and other perceptual responsiveness to a chocolate food. Subjects tasted four chocolate puddings varying in sugar (high and low) and fat (high and low) content and rated them for pleasantness, caloric density, fillingness and flavor intensities. Results emphasised the importance of sweetness intensity in determining women's responses to the chocolate puddings. Women's perception of sweetness intensity was accurate to sugar content and results consistently indicated that their hedonic responses to the chocolate puddings were based on the perceived sweetness. Women's perception of the caloric density of the puddings was based on their perception of the fat content of the puddings; however, interpretation of that finding must be qualified because the subjects' perception of fat content was inaccurate. The women's perception of sweetness intensity accounted for 31% of the variability in fat perception. Women's perception of the intensity of chocolate flavor was also significantly associated with perceived sweetness of the puddings. These data suggest that the women's accurate perception of the sugar content of the chocolate puddings played a primary role in determining their hedonic and other perceptual responses.

Adult↗
PubMed1998

Determinants of the thirst-quenching character of beer.

The purpose of this study was to find which sensory characteristics are significant determinants of the thirst-quenching character of beer. The sensory attributes and thirst-quenching characteristics ("thirst quenching", "refreshing", "drinkability") of 18 beers were evaluated by a panel of 12 judges. The only significant positive determinants of the "thirst-quenching" character of the beers in the design were carbonation and bubble density. Significant negative determinants were foam, overall aroma and flavor, color, viscosity, malty, hoppy, burnt, bitterness, acidic, metallic, astringency and aftertaste. The same correlations (both in terms of direction and significance level) were observed between descriptive attributes and the "refreshing" and "drinkability" factors. A principal component analysis (PCA) of the mean ratings indicated that variability among beers was mostly along a thirst-quenching dimension (72% of the variance). Procrustes analysis performed on the individual ratings showed that, for one of the judges, the interpretation of the thirst-quenching concept differed from that shown by PCA for the overall panel.

Adult↗
PubMed1999

The effect of flavor principles on willingness to taste novel foods.

E. Rozin and P. Rozin have suggested that one of the functions of "flavor principles" (the distinctive seasoning combinations which characterize many cuisines) is to facilitate the introduction of novel staple foods into a culture by adding sufficient familiarity to decrease the neophobia ordinarily produced by a new food. We tested this idea experimentally, predicting that the addition of a familiar flavor principle to a novel food would increase individuals>> willingness to taste it, in comparison to their willingness to taste the same food in the absence of the flavor principle. Since people have little reluctance to approach familiar foods, addition of a familiar flavor principle to a familiar food should have little effect on willingness to taste it. In a pilot study, subjects selected from a list, a sauce which was high in familiarity and liking for them. They then rated their willingness to taste one novel and one familiar food with the sauce and one of each with no sauce. Subjects did not actually see any foods-the familiar and novel foods were simply described-and they were aware that they would not actually be tasting any foods. In the study proper, subjects rated their willingness to try each of the four food/sauce combinations described above. In this study, they actually saw the foods they were rating and were under the impression their ratings would determine what they would taste later in the study. In both studies, the addition of a familiar sauce to a novel food increased subjects>> willingness to taste it (in comparison to the same food with no sauce) while the addition of a sauce to a familiar food either had no effect or decreased subjects>> willingness to taste it. In the pilot study, the "flavor principle" effect interacted with subjects>> levels of food adventurousness.

Adolescent↗
PubMed2002

Relation between PROP (6-n-propylthiouracil) taster status, taste anatomy and dietary intake measures for young men and women.

Previous studies have related 6-n-propylthiouracil (PROP) taster status to preference for, and consumption of various (bitter-tasting) foods recognized for their cancer-preventive properties. The aim of this study was to examine PROP taster status in relation to general measures of dietary intake as well as the consumption of specific food groups. College students (n=183) were classified as non-tasters (n=49), medium tasters (n=89) and supertasters (n=45) of PROP based on intensity ratings of NaCl and PROP solutions. Dietary intake measures were derived from a food frequency questionnaire and body mass indices (BMI) were derived from self-reported height and weight. Supertasters had higher fungiform papillae counts on the anterior tongue than tasters and non-tasters, yet the distributions of papillae counts overlapped across PROP taster groups. No significant differences were found for BMI values and energy intake among taster groups. PROP-tasting women derived a greater percentage of their dietary energy from fat, and consumed less fruit than non-tasters. PROP supertasters did not differ from tasters and non-tasters in intake of bitter fruits, vegetables or beverages except for a lesser intake of green salad. The hypothesis that PROP supertasters, through heightened sensitivity to, and avoidance of, bitter-tasting fruits, vegetables and other foods with antioxidant properties, may therefore be at increased risk for diet-linked diseases such as cancer, is not supported by these findings.

Adolescent↗
PubMed1983

Genetic markers and alcoholism.

Genetic markers are genetically determined characteristics that have been found to occur in association with some common disorders. In alcoholism, four types of genetic markers have been studied to determine their frequency compared with the general population frequency. The markers studied are blood groups and serum proteins, secretion of ABH blood group substance, phenylthiourea taste sensitivity, and color vision defects. There have been found to be significant associations between alcoholism and all the above markers apart from blood groups and serum proteins. However, the associations appear to result from acquired rather than inherited factors.

ABO Blood-Group System↗
PubMed1979

Spatial firing patterns of auditory neuron network modelling by computer simulation.

This communication examines, in digital computer simulated network, input signals and response patterns established at excitatory neurons' level i.e. the membrane potential of neuron soma. It is restricted to spatial patterns of the auditory neuron networks and time factor for nervous conduction and transmission is neglected compared with long maintained membrane potentials of neuron somas. The model analyzes the change in the spatial patterns of the membrane potential in the two dimensional networks of the auditory system. In order to evaluate the contribution of the various parameters, it is started that the simplest model has only one parameter, lateral inhibition. The other parameters are then added, one at a time, to successive models. The lateral inhibition is a necessary condition in the auditory nervous system if any sharpening of the response areas in the single neurons is to occur. A necessary condition for the validity of the model is that is should be applicable to the other senses such as vision and chemical patterns, taste. The threshold feature of auditory neurons aids in producing a sharpening in the neuron of the auditory relay nuclei. It does this clipping the spatial response patterns in one dimensional arrays of excitatory neurons. Recurrent inhibition seems a necessary condition in the sensory nervous system that any kinds of input signals are to be preserved over a wide range of stimulus intensity. In other words, this network has a wide dynamic range against any kinds of input signals. A simple self-recurrent negative feedback does not contribute to the sharpening, but more complex socalled averaged type does. A neuron network is capable of responding stably to stimuli with a wide range of intensity and with any kind of spatial patterns if there is a simple negative feedback mechanism. When there is no negative feedback, input signals soon disappear or saturate in the neuron network. Therefore, recurrent inhibition is the most important mechanism. Spontaneous activity appears to aid in the sharpening by providing a kind of contrast, that is by reducting the amount of activity in neurons adjacent to the excitatory area. Moreover, the effect of spontaneous activity in the model seems to make repples around the excitatory area and suggests that an introduction of activity at any stage of the networks, from whatever source for example reticulum formation and thalamus, might appreciably alter the response patterns at subsequent neuron network. This suggests that the mechanism of the consciousness that might be controlled by the thalamus and or reticular formation. These two dimensional neuron networks may be expanded to three dimensional neuron networks. The former might simulate the auditory nervous system while the latter might simulate the visual system.

Animals↗
PubMed1975

[Evaluating function and disorders of taste].

In a first anatomical section the peripheral gustatory pathways, their central connections, nuclei and cortical projections are discussed. It is evident, that the gustatory fibres from the posterior part of the tongue run in the IX nerve and those from the soft palate reach the medulla oblongata via the petrosal and facial nerve. For the anterior part of the tongue there obviously exists only one gustatory pathway via the chorda tympani-facial nerve. About the further central pathways of taste fibres is much less known. In a second part the methods of taste testing with different taste solutions and the electrogustometry are described. Their practical use and the pitfalls of testing are considered. The disorders of the taste sense compose a third part. Genetic and endocrine abnormalities as well as the side effects of drugs and radiotherapy and the destruction of taste nerves may lead to gustatory deviations. The possibility of central gustatory disorders, especially the combined loss of taste and smell as a result of trauma are mentioned. A chapter dealing with the therapy of taste disorders and a short outlook on the genetic aspects of this oral sense complete this review.

Afferent Pathways↗
PubMed1992

Chromosome mapping of Soa, a gene influencing gustatory sensitivity to sucrose octaacetate in mice.

Strain distribution patterns among recombinant inbred strains suggested that a locus influencing taste sensitivity to sucrose octaacetate was on chromosome 6. A location for Soa was established by linkage analysis of behavioral and electrophoretic data from outbred and congenic strains and from test-cross progeny. Haplotyping of 41 outbred CFW-Cr animals with a cDNA probe showed perfect cosegregation of Soa and Prp, a gene for salivary proline-rich proteins. Five of twelve B6.SW-Soaa strains were found to retain Ldr-1, lactate dehydrogenase regulator-1, on chromosome 6 as an allelic passenger from the SWR/J donor strain (source of the Soaa Taster allele). Centimorgan distance was estimated using the ABP/Le linkage-testing strain (non-Taster, Soab) and the SWR/J strain (Taster, Soaa) in a testcross breeding system. The data are consistent with a position for the Soa locus on mouse chromosome 6, 62 cM from the centromere.

Animals↗
PubMed1976

[Thoughts about the qualification of assessors for sensory testing (authors transl)].

On the occasion of a storage test in order to evaluate the tightness of milk packing materials to permeating flavours by sensory analysis the statistical method for judging the concerned assessors recommended by Römer and Renner was applied. We gained the experience, that this method allows no statement about the assessor's sensory ability at all, but merely fixes his order of precedence in a panel as to his ability to realize sensory differences in the scope of one special problem. The mentioned statistical procedure cannot substitute a selection of assessors aimed at the subject of the following sensory analysis.

Animals↗
PubMed1976

[Application of "subjective gustometry and olfactometry" for determination of reaction kinetics during sensorical changes in technological processes (author's transl)].

Under special conditions the "subjective gustometry and olfactometry" (SGO) allows to combine the concentration with the intensity of flavour components by theoretical means. In this way it can be used for quantitative determination of flavour concentrations as well as for kinetic measurements of sensorical changes. Thus the equations of chemical reaction kinetics (reactionorder, speed and temperature dependancy) can be used for calculation of sensorical changes as theoretically demonstrated for the formation and decomposition of different flavour components. The requirements for indicators, aroma indices, technological processes and storage conditions for a special quality criterium can also be calculated. By using the formation of cooked flavour in apple juice as a practical example the correctness of the theoretical calculations is demonstrated.

Food Inspection↗
PubMed1983

[Differentiated effect of the qualities of sweet and sour on parotid secretion].

Taste was considered as an isolated cephalic regulatory moment in parotid salivary secretion. A different salivary response was obtained due to specific taste qualities. "Sweet" taste showed to exert a beta-adrenergic-like stimulatory effect on parotid secretion contrary to "sour" which showed a parasympathicometic effect. A correlation between the intensity of taste sensation and the parotid secretion could not be found; therefore, the taste-mediated parotid secretory response primarily seems to be of the gustatory subcortical reflex type. The central nervous mediated parotid secretory response via vagus appears to be of minor importance.

Adult↗