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PubMed2004

Identification and responsibility of 2,4,6-tribromoanisole in musty, corked odors in wine.

In this work, gas phase chromatography analysis coupled with selective selected ion monitoring (SIM) identified 2,4,6-tribromoanisole (TBA) in wines found on tasting to have significant "musty or corked" character, although they did not contain noteworthy quantities of chloroanisoles or chlorophenols, the contaminants generally reported to cause this type of defect. The perception thresholds were studied, together with contamination conditions during winemaking, storage, and bottle-aging. A "musty" off-odor was perceptible on smelling wine containing as little as 4 ng L(-)(1) TBA, and spoilage may be detected by retro-olfaction at even lower concentrations. TBA, produced by O-methylation of its direct precursor, 2,4,6-tribromophenol, generally comes from sources in the winery environment. This paper is the first to identify the sources of a large number of cases of wines polluted during storage in premises where the atmosphere was contaminated with TBA used recently to treat wood, or originating from much older structural elements of the winery, or from used wooden containers. In certain cases, although the initial source had been eliminated, residual pollution adsorbed on walls could be sufficient to make a building unsuitable for storing wooden barrels and plastics, as well as corks, which have been found to be particularly susceptible to contamination by the TBA in the winery atmosphere.

Air Pollutants↗
PubMed1996

Recalling taste intensities in sweetened and salted liquids.

The effect of training on recalling taste intensities over 6 weeks was studied using an ad libitum mixing procedure. Subjects tasted sweet and salty standards labeled as "weak' and "strong' (3 and 8% sucrose in redcurrant juice; 0.4 and 1.2% NaCl in beef broth). They subsequently mixed unsweetened and sweetened juice, and unsalted and salted broth, to produce taste intensities that corresponded to the standards. A minimum training (MT) group (n = 13) produced comparison stimuli by tasting and directly comparing with standards in one session only; an extensive training (ET) group (n = 13) did this in six sessions before producing comparison stimuli based on memory only at 1 h, 1 day, 1 week and 6 weeks. An upward bias (chemically determined concentrations of comparison stimuli exceeding those of standards) occurred at 1 day or 1 week in MT subjects for 'weak' and 'strong' sweetness, and for 'strong' saltiness, and sustained thereafter. The upward tendency was also observed in ET subjects but was significant only for 'strong' sweetness. It is important to recognize memory effects such as the one described, as they affect food perceptions and can be a major source of bias in sensory food research.

Adult↗
PubMed2004

Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.

Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a series of 14 flavon-3-ol glycosides as the main contributors to the astringent taste perceived upon black tea consumption. Among these glycosides, the apigenin-8-C-[alpha-l-rhamnopyranosyl-(1-->2)-O-beta-d-glucopyranoside] was identified for the first time in tea infusions. Depending on the structure, the flavon-3-ol glycosides were found to induce a velvety and mouth-coating sensation at very low threshold concentrations, which were far below those of catechins or theaflavins; for example, the threshold of 0.001 micromol/L found for quercetin-3-O-[alpha-l-rhamnopyranosyl-(1-->6)-O-beta-d-glucopyranoside] is 190000, or 16000 times below the threshold determined for epigallocatechin gallate or theaflavin, respectively. Moreover, structure/activity considerations revealed that, besides the type of flavon-3-ol aglycon, the type and the sequence of the individual monosaccharides in the glycosidic chain are key drivers for astringency perception of flavon-3-ol glycosides.

Biflavonoids↗
PubMed2006

The neurocognitive bases of human multimodal food perception: consciousness.

This review explores how we become aware of the (integrated) flavor of food. In recent years, progress has been made understanding the neural correlates of consciousness. Experimental and computational data have been largely based on the visual system. Contemporary neurobiological frameworks of consciousness are reviewed, concluding that neural reverberation among forward- and back-projecting neural ensembles across brain areas is a common theme. In an attempt to extrapolate these concepts to the oral-sensory and olfactory systems involved with multimodal flavor perception, the integration of the sensory information of which into a flavor gestalt has been reviewed elsewhere (Verhagen, J.V., Engelen, L., 2006. The neurocognitive bases of human multimodal food perception: Sensory integration. Neurosci. Biobehav. Rev. 30(5): 613_650), I reconceptualize the flavor-sensory system by integrating it into a larger neural system termed the Homeostatic Interoceptive System (HIS). This system consists of an oral (taste, oral touch, etc.) and non-oral part (non oral-thermosensation, pain, etc.) which are anatomically and functionally highly similar. Consistent with this new concept and with a large volume of experimental data, I propose that awareness of intraoral food is related to the concomitant reverberant self-sustained activation of a coalition of neuronal subsets in agranular insula and orbitofrontal cortex (affect, hedonics) and agranular insula and perirhinal cortex (food identity), as well as the amygdala (affect and identity) in humans. I further discuss the functional anatomy in relation essential nodes. These formulations are by necessity to some extent speculative.

Brain↗
PubMed1990

Why do sugars taste good?

The preference humans and animals show for sweet solutions has been the subject of hundreds of publications. Nevertheless, the evolutionary origin of sweet preference remains enigmatic because of the relatively low nutritional value of sugars and the absence of specific tastes for other, more essential, nutrients. Moderate concentrations of sugars are found in most plant foods because sugars play an important role in plant physiology. Widespread occurrence of sugars in plants is paralleled by widespread preference for sugar solutions in mammals. These observations suggest that preference for sugars evolved because they are common in plants and easy to detect rather than because of any special nutritional merits they offer. Perception of sweetness cannot be used to accurately meter the metabolizable energy or nutritive value of a food.

Animals↗
PubMed2001

Ethanol perception and ingestion.

Ethanol is a common dietary constituent, but knowledge of its chemosensory properties and their relationship to its ingestion is limited. Twenty-five male and 25 female, light-regular ethanol consumers participated in five test sessions. Sessions involved determination of taste, olfactory and nasal irritation thresholds for ethanol, taste thresholds for tetralone, suprathreshold intensity and quality judgements, determination of phenylthiocarbamide (PTC) taster status, acute oral exposure effect of ethanol on ratings for sucrose, NaCl, citric acid and quinine hydrochloride and hedonic judgments of beers. Questionnaires on personality traits, diet and health were also completed and body composition determined. Diet histories were obtained on three random days. A randomized subset of sensory tests and questionnaires were administered each session. The rank order of ethanol thresholds was taste>nasal irritancy>olfaction and the predominant taste near threshold was bitter. Except for a lower taste threshold in females, no other effects of gender, PTC taster status, ethanol use or body composition were observed. Acute exposure to ethanol suppressed the bitterness of quinine, but enhanced its bitter aftertaste. Ethanol use was not associated with differences in dietary, sensory or textural characteristics. Thus, among light to regular ethanol consumers, no substantive association was observed between sensory responses to ethanol and diet.

Adult↗
PubMedDate not supplied

An examination of the effects of isoenergetic intragastric infusions of pure macronutrients on cold pain perception in healthy human volunteers.

Our previous study demonstrated that meals, particularly when rich in fat, significantly reduced the pain induced by the cold pressor stimulus in healthy human subjects. To determine the mechanisms involved, the aim of this study was to bypass the taste and cognitive component of food and to investigate the scope of these analgesic effects with direct intragastric infusion of pure macronutrients in a group of 16 healthy human volunteers (eight male and eight female) on the response to cold-induced pain. All subjects underwent the cold pressor test (CPT) on three occasions in a counterbalanced order: before and after intragastric intubation and infusion of isoenergetic fat (10% intralipid), carbohydrate (CHO-maltodextrin), and a control infusion of isotonic saline. All solutions were of equal volume and administered at room temperature. The CPT was carried out four times on each test day, once before intubation, and 0.5, 1.5, and 2.5 h after intragastric infusion. Radial pulse and blood pressure measurements and visual analogue scales of mood/emotional state were carried out before and after each CPT. There were no significant differences in pain scores between the three test conditions, suggesting that by bypassing the cognitive and taste component of eating, the trigger for any postingestive analgesic effects of food are lost.

Adolescent↗
PubMed2000

Comparison ratings of pureed versus molded fruits: preliminary results.

Food molds change the appearance of pureed items to resemble typically prepared food. The present study examined the perceptions of 12 adults with normal swallowing and two adults with impaired swallowing for typical pureed versus molded pureed fruits (peach and pear). Results are presented for ratings of overall liking, taste, texture, appearance, and ease of chewing and swallowing. The present findings indicated that the pureed food molds did not positively influence attribute ratings. For both groups of adults, the typical method of pureed food presentation was rated higher or very similar to the molded pureed fruit. Results are discussed in terms of scaling methods, criteria applied for ratings, and implication of altering the viscosity of pureed foods.

Adult↗
PubMed2000

Sex workers' perspectives on condom use for oral sex with clients: a qualitative study.

The authors conducted in-depth interviews with 46 female brothel-based sex workers to explore their perceived barriers and approaches in getting clients to use condoms for oral sex. Reasons given by sex workers for not using condoms for oral sex as compared to vaginal sex included self-perception of low vulnerability to AIDS and sexually transmitted infections, misconceptions on transmission of the HIV virus, lack of negotiation skills, lack of support from brothel keepers and peers, and unpleasant taste and smell of condoms. Some sex workers could get all their clients to use condoms for oral sex by using negotiation skills, including the positive approach, the fear approach, the emotional appeal approach, and the assertive approach. Findings from this study would help design more appropriate messages and improve negotiation skills of sex workers to increase consistent condom use for oral sex.

Acquired Immunodeficiency Syndrome↗
PubMed1990

Coding channels in the taste system of the rat.

Basic taste qualities are thought to be perceived independently, yet discrete neural coding channels have not been demonstrated in the central nervous system. The response profiles of taste cells in the nucleus tractus solitarius (NTS) of the rat were categorized into four groups, and the effects of amiloride, a passive sodium channel blocker, on each were determined. NTS neurons that responded specifically to sodium chloride (NaCl) or to NaCl and sugars were suppressed by amiloride; those broadly sensitive to salts, acids, and bitter stimuli were unaffected. Moreover, the response profile evoked by NaCl lost its distinctiveness after treatment with amiloride, becoming similar to those evoked by acids and quinine. Receptors that respond to sodium must relay their information through independent coding channels to identifiable subgroups of NTS neurons, the activity of which is responsible for the perception of saltiness.

Amiloride↗
PubMed1999

Discriminating memories for actual and imagined taste experiences: a reality monitoring approach.

Blindfolded subjects tasted 4 common fruits and imagined the taste of 4 others while focusing on either a few (low sensory detail [SD] or many (high SD) of the fruit's sensory qualities. One week later, subjects judged whether each of 12 fruit names represented a fruit that was previously tasted, imagined tasted, or new (reality monitoring). The major finding was a significant interaction between source (imagined, perceived) and SD level (low, high). Source monitoring was accurate for imagined and perceived fruits in the low SD condition and for perceived fruits in the high SD condition. As predicted, subjects tended to misattribute memories for imagined fruits to perception in the high SD condition. The findings are discussed with reference to the Johnson-Raye reality monitoring model and recent work on memory source confusions.

Adult↗
PubMed1993

Rats discriminate between starch and other substances having a similar texture.

Studies examined the contribution of textural factors to the ability of rats to sense starch. If rats sense the abrasive effects of starch suspensions, conditioned aversions to starch should generalize to substances having a similar texture. Two substances having a texture similar to that of starch were examined, polymeric dialdehyde (a product derived from starch) and inulin (a polymer of fructose). Rats were trained to avoid dilute suspensions of rice starch, potato starch, polymeric dialdehyde, or dahlia inulin, by injecting them with lithium chloride after they drank the test substance. Generalization tests revealed that rats trained to avoid rice or potato starch subsequently avoided corn starch, whereas rats trained to avoid polymeric dialdehyde or dahlia inulin did not avoid corn starch. Rats trained to avoid polymeric dialdehyde avoided this substance to a greater degree than did rats trained to avoid rice or potato starch. Rats trained to avoid dahlia inulin avoided this substance to a greater degree than did the rats in the other groups, but avoidance of dahlia inulin did not generalize to chicory inulin. Untrained rats showed little or no preference for dilute suspensions of polymeric dialdehyde or inulin, but did prefer starch over vehicle. It is concluded that tactile sensitivity does not play a large role in the perception of dilute starch suspensions.

Animals↗
PubMed1999

Altering the fat content affects flavor release in a model yogurt system.

Flavored yogurts differing in fat content were eaten, and the release of flavor volatiles was measured by monitoring the volatile composition of air from the nose in real time by atmospheric pressure ionization mass spectrometry. Low-fat yogurts (0.2%) were found to release volatiles more quickly and at higher intensity but with less persistence than yogurts containing fat at 3.5 and 10% fat. Yogurts with increasing fat content had higher viscosity and lower relative particle size. Lipophilic compounds were more affected by fat for maximum volatile intensity, but not time-to-maximum intensity or persistence. Sensory assessment of the yogurts found significant differences in intensity and speed of onset of flavor, but not overall length of perception.

Animals↗
PubMed1982

[Daltonism and painting].

The influence of daltonism on painting was studied by Geothe. After a brief historical review, the methods employed are described. These included copying of paintings, critical analysis of paintings by color-blind subjects, and speculations on the history of art. The manner of painting of persons with daltonism depends upon the pictorial consequences of the dyschromatopsia, and the compensatory procedures employed: monochrome or polychrome. Acquired dyschromatopsia also affects painting. Daltonism influences esthetic taste and has to be taken into account during orientation of art students.

Aged↗
PubMed1976

[New methods for evaluation and analysis of organoleptic qualities of foods and for calculation of changes. 9. Dependence of irradiation flavor of apple juice and concentrate on the gamma radiation dose].

Various authors have defined organoleptically the concept "cooking flavour" for heat-treated apple juice and concentrate. In a similar way, the "irradiation flavour" caused by gamma radiation is defined in the present paper. It has been found that the irradiation flavour is attributable to low-boiling substances which appear already in the first fraction if the modified MICKO distillation is performed. Tetrahydrofuran (THF) has been identified as the key substance in irradiation flavour. As further evidence may be quoted the similarity of the intensity of off-flavour which was observed also by gas chromatography at the same times of retention, and the removal of the irradiation flavour by means of a THF-specific agent (mercury acetate). In connection with THF solutions added to non-irradiated apple juice, the authors employed the technique of "subjective olfactometry", using the "absolute value scale", to establish mathematical correlations between the intensity of irradiation flavour and the concentration of off-flavour products in apple juice or concentrate. The dependence of the intensity of irradiation flavour on the THF concentration and the gamma radiation dose, respectively, obeyed an exponential function. Thus, it has been possible to calculate the amounts of THF formed by radiation doses varying from 0.64 to 2.55 Mrad. Furthermore, the authors determined the minimum radiation dose for 12% apple juice and for 67% apple concentrate at which the irradiation flavour is first perceived (treshold of perception).

Cobalt Radioisotopes↗
PubMed2003

Neuronal activities in the monkey primary and higher-order gustatory cortices during a taste discrimination delayed GO/NOGO task and after reversal.

The correlation between different gustatory areas in the frontal operculum, orbitofrontal area, and insula and the representation of different aspects of cues during a salt-water discrimination delayed GO/NOGO task was studied in a Japanese monkey. Four groups were identified among 169 neurons responding to cues before/after task reversal. Group I (n=78) responded to the physicochemical nature of the cue, Group II (n=8) responded to both the physicochemical nature of the cue and the subsequent behavior, Group III (n=51) (three subgroups) produced discharges related to the subsequent behavior, and Group IV (n=32) produced non-differential responses probably related to attention. The primary gustatory areas (area G and the oral part of area 3) almost exclusively contained Group I neurons, whereas the so-called secondary gustatory areas (the PrCO and area 12) contained most of the Group III neurons. Group IIIc showed discharges accelerating to the LED onset, probably representing preparation for subsequent behavior, and the response differed between the PrCO and area 12. The PrCO also contained Group IV neurons. The primary gustatory areas process pure gustatory signals, whereas the PrCO and area 12 may be involved in gustatory perception, attention, or behavior.

Action Potentials↗
PubMed2002

Visual discrimination testing of ultraviolet transmitting and ultraviolet blocking acrylic thermoplastics.

BACKGROUND: Visual perception has hindered the development of blinded, placebo-controlled ultraviolet light exposure conditions in humans. New acrylic thermoplastics that block or transmit ultraviolet light have visual properties that may provide a solution. METHODS: In a series of triangle taste tests, 60 subjects were tested for the ability to visually perceive ultraviolet light transmission by two of four types of acrylic thermoplastics. RESULTS: Forty-six of sixty (67%) subjects were unable to visually detect ultraviolet light transmitting acrylics among ultraviolet blocking acrylics in both an ambient light background condition and an ambient light background condition with ultraviolet A light supplementation. CONCLUSION: Acrylic thermoplastics allow for the production of blinded, placebo-controlled ultraviolet light exposure conditions by eliminating visual discrimination differences between active and control groups.

Acrylic Resins↗