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Article
Publication date: 12 February 2018

Ulla Hoppu, Hanna Lagström and Mari Sandell

Polymorphisms in taste receptor genes may be associated with taste sensitivity and possibly with food consumption and body weight. Previous studies relating bitter taste

Abstract

Purpose

Polymorphisms in taste receptor genes may be associated with taste sensitivity and possibly with food consumption and body weight. Previous studies relating bitter taste sensitivity to body mass index (BMI) had inconsistent findings. This paper aims to investigate the weight and body composition indicators among the TAS2R38 bitter taste receptor genotype groups.

Design/methodology/approach

Adults participating in the STEPS study (steps to the healthy development and well-being of children) cohort in Southwest Finland have been investigated. DNA has been extracted from buccal cell samples, and alleles of the gene TAS2R38 have been determined. Measurements at the follow-up visit include weight and height to calculate BMI, waist circumference (WC) and body composition with bioimpedance (women n = 757, men n = 714).

Findings

The mean BMI was 25.3 (SD 5.4) kg/m2 among women and 26.7 (SD 3.9) kg/m2 among men. BMI, WC and body fat percentage did not differ significantly between the TAS2R38 genotype groups in either gender. The proportion of subjects classified as overweight (BMI ≥ 25) did not vary significantly between the genotype groups.

Originality/value

The TAS2R38 genotype is not associated with being overweight in this cohort. Determinants of body weight are complex, and the role of other taste genotypes and phenotypes should be investigated in the future.

Details

Nutrition & Food Science, vol. 48 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 December 2015

Annchen Mielmann, Carina Bothma, A Hugo and Celia J Hugo

A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa…

Abstract

Purpose

A lack of available literature exists about sensory data on lucerne (which is mainly used for animal feed) as an underutilised protein source for human consumption in South Africa (SA). Developing tasteless lucerne products is meaningless. Therefore, the purpose of this paper is to determine the descriptive sensory profile and consumers’ acceptability of lucerne.

Design/methodology/approach

Three lucerne cultivars and one spinach beet (Beta vulgaris var. cicla L.) cultivar were used: first, to determine sensory descriptive attributes by generic descriptive analysis; and second, to determine consumers’ acceptance of lucerne, which were evaluated for degree of liking for aroma, taste, mouthfeel and overall acceptability with a nine-point hedonic scale. Principal component analysis of attributes for all the lucerne cultivars was applied to identify any factors differentiating between these cultivars.

Findings

“SA Standard” showed the lowest value, of the lucerne samples, for fibrous appearance, chewy and fibrous mouthfeel, bitter taste and bitter and metallic aftertaste. “SA Standard” was the most acceptable lucerne cultivar, indicating its application in future studies to profile new emerging cultivars.

Originality/value

No sensory analysis studies have been performed on South African lucerne cultivars to determine their sensory acceptability. These cultivars could have potential for food nutritionists, food scientists and food product developers and the commercial market.

Details

British Food Journal, vol. 117 no. 12
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 12 July 2019

Andy Wai Kan Yeung and Thomas Hummel

This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were…

Abstract

Purpose

This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were investigated.

Design/methodology/approach

The Web of Science was searched to identify the relevant articles. For each paper, the full record and cited references were analyzed.

Findings

Sweetness received the most attention, with 6,445 publications, 144,648 citations and h-index of 137. It was followed by bitterness (5,606 publications and 125,525 citations), sourness (1,841 publications and 40,696 citations), umami (1,569 publications and 39,120 citations) and saltiness (1,547 publications and 33,627 citations). Though umami taste had similar publication number as salty and sour tastes, it had the highest number of average citations per publication (24.9). The USA, Japan, Germany and England were major contributors to research on every basic taste. Chemical Senses was the major outlet of taste papers. Terms from the titles suggested that multiple tastes were often co-investigated. Ikeda (1909) and Kodama (1913) were identified as the seminal references that laid the foundation of umami research.

Originality/value

Umami, although only added relatively late to the family of basic tastes, is a highly investigated principle that receives similar amount of attention as some other basic tastes, such as sourness and saltiness.

Details

Nutrition & Food Science , vol. 50 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 March 1971

Henry Heath

The universally recognised “salty” taste is that given by sodium chloride, although the chlorides of potassium, ammonium and calcium all have what can broadly be described as a…

Abstract

The universally recognised “salty” taste is that given by sodium chloride, although the chlorides of potassium, ammonium and calcium all have what can broadly be described as a well‐defined salty taste. Other salts such as bromides, iodides, nitrates and sulphates are also somewhat salty. However, these may have more or less bitter tastes in addition to the salty effect.

Details

Nutrition & Food Science, vol. 71 no. 3
Type: Research Article
ISSN: 0034-6659

Article
Publication date: 24 July 2019

Friedrich-Karl Lücke, Kathrin Tannhäuser, Amrita Sharma and Viktoria Fritz

The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of…

Abstract

Purpose

The purpose of this paper is to explore the prospects and limitations of consumer acceptance towards food products that have been enriched with rapeseed protein in the form of fermented rapeseed presscake.

Design/methodology/approach

In total, 16 different food products with up to 18 per cent fermented rapeseed presscake were developed. Three types of vegetarian spreads and one type of bread were formulated, and consumer acceptance was assessed by sensory evaluation, questionnaires and in a focus group.

Findings

The fermentation of the rapeseed presscake by using the tempeh mould, Rhizopus oligosporus, had little if any effect on the bitterness of the presscake, and the bitter taste and aftertaste of the fermented presscake limited its use in food products. However, promising results were obtained when the breads and vegetarian spreads that were prepared with 5–6 per cent dried fermented rapeseed presscake were presented to sensory panels and to consumers, provided that the bitterness was masked, to some degree, by appropriate formulations and processes.

Research limitations/implications

Responders consisted mainly of younger people open to sustainable, plant-based nutrition, and may not represent the general population. Nevertheless, the results have implications for further research on utilization of rapeseed proteins.

Practical implications

It is possible to use the fermented rapeseed presscake to enrich various foods with protein or to replace other proteins, e.g. from animals or soybeans, provided that the degree of degradation of undesired compounds can be better standardized.

Originality/value

This study provides useful information for how to increase the use of underutilized plant proteins for human nutrition.

Details

British Food Journal, vol. 121 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 11 May 2015

Maija Kontukoski, Harri Luomala, Bruno Mesz, Mariano Sigman, Marcos Trevisan, Minna Rotola-Pukkila and Anu Inkeri Hopia

This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to…

1616

Abstract

Purpose

This paper aims to extend current understanding concerning the cross-modal correspondences between sounds and tastes by introducing new research tools and experimental data to study associations and their reflections between music and taste.

Design/methodology/approach

The experiment design addresses the multidisciplinary approach by using cultural, chemical and statistical analysis methods.

Findings

The paper provides further evidence that exposure to the “sweet” or “sour” musical pieces influences people’s food-related thinking processes and behaviors. It also demonstrates that sweet or sour elements in the music may reflect to actual sweetness (as measured by sugar content) and sourness (as measured by organic acid content) of foods developed in association with music carrying similar taste characteristics.

Research limitations/implications

The findings should be replicated and expanded using larger consumer samples and wider repertoires of “taste music” and dependent variables. Also, the level of experimental control should be improved; e.g., the “sweet” and “sour” music were produced using different instruments, which may have an influence to the results.

Practical implications

Ambient “taste music” that is congruent with the basic flavors of the dishes can be played in restaurants to highlight guests’ sensory experience.

Social implications

By carefully considering the symbolic meanings of the music used in different social situations, it is possible to create multimodal experiences and even subconscious expectations in people’ minds.

Originality/value

Cross-modal associations are made between the tastes and music. This can influence on perception of food and provide new ways to build multimodal gastronomic experiences.

Details

Nutrition & Food Science, vol. 45 no. 3
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 7 October 2021

Iuri Yudi Furukita Baptista, Fabiana Carvalho, Priscilla Efraim, Paulo Túlio de Souza Silveira and Jorge Behrens

Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper…

Abstract

Purpose

Research on cross-modal sensory interactions has shown that visual aspects of food can influence consumer's expectation and perception of taste, mouthfeel and liking. This paper aims to investigate the effects of a rounded (“bouba”) and a squared (“kiki”) shape on expected and perceived sweetness, bitterness, creaminess and liking of chocolates.

Design/methodology/approach

Brazilian consumers (N = 230) divided into two groups of 115 individuals each evaluated five chocolates containing 30, 40, 50, 60 and 70% of cocoa. One of the groups evaluated all formulations in the rounded shape and the other in the squared shape. Results were analysed with mixed multivariate analysis of variance (mixed-MANOVA) between shapes, repeated-measures MANOVA between pre- and post-tasting and Pearson's correlation analysis was performed between liking ratings and sweetness, bitterness and creaminess confirmation/disconfirmation.

Findings

The study found significant effects (p < 0.05) of shape on expected and perceived creaminess but not on other attributes; of cocoa percentage (30, 40, 50, 60 and 70%) on all four attributes; and time (pre- and post-tasting) on sweetness, bitterness and liking but not creaminess. Finally, it found significant negative correlations between the creaminess difference indices and the liking ratings for the 30, 50 and 60% chocolates.

Originality/value

This study reports that consumers may expect and perceive chocolates as creamier in a rounded shape than in an angular shape and that if the expectation of creaminess is not confirmed by sensory perception, acceptability may be negatively affected.

Details

British Food Journal, vol. 124 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 14 November 2016

Eyarkai Nambi V., Gitanjali Behera, Vinod Kumar Saharan and Vijay Singh Meena

Pickling or salt curing is one of the major traditional processes to increase the shelf life of bitter gourd in India. No information is available about optimization of salt…

Abstract

Purpose

Pickling or salt curing is one of the major traditional processes to increase the shelf life of bitter gourd in India. No information is available about optimization of salt curing of bitter gourd and the related changes in its quality. Moreover, specific investigations are needed to evaluate individual susceptibility of fruit and vegetables to osmotic dewatering with pre-treatment to obtain new minimally processed food products. The purpose of this study is to optimize the salt curing process with blanching as pretreatment for bitter gourd.

Design/methodology/approach

A study was conducted to optimize the blanching and other process factors of salt curing (solution concentration and treatment time) based on mass transfer and quality factors of bitter gourd using response surface methodology. Experimental design was made using central composite rotatable design with different time of blanching, solution concentration and treatment time. The colour, firmness, water activity and other mass transfer kinetic parameters were used for optimization.

Findings

Blanching had significant effect (p < 0.001) on water loss (WL), weight reduction (WR), solid gain (SG), water activity and firmness of bitter gourd. Mass transfer kinetic parameters like WL, SG and normalized solid content increased and normalized moisture content was found to decrease with increase in solution concentration and curing time. Relationships between process variables and quality factors were established in either quadratic or linear form with higher R2 values. A 15 per cent solution concentration for the period of 5 h with the blanched samples at 800°C for 5.26 min was found to be the optimum condition for osmotic dehydration to achieve maximum WL and SG, minimum water activity and minimum changes in firmness.

Practical implications

The optimized combinations for the salt curing process would be more helpful for the processors and other stakeholders involved in the pickling process by reducing energy and other input resources.

Social implications

Mostly in India, the pickling process is carried out at micro- and small-scale level and in an unorganized way. This study would help those involved to reduce their input resources and to organize the process, thus leading to more dividends to the stakeholders and optimum price to the end-users. For the medium- and large-scale processing units, this study would give insight to automate the whole process in an efficient manner.

Originality/value

This study was performed using sophisticated and higher-end instruments. The data were observed meticulously and analysed with proper statistical tools, increasing the credibility of the study. This study gives concrete results which are directly useful to the stakeholders.

Details

Nutrition & Food Science, vol. 46 no. 6
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 January 2021

Liwei Hsu and Yen-Jung Chen

Visual stimulation affects the taste of food and beverages. This study aimed to understand how latte art affects coffee consumption by collecting participants' brainwave data and…

Abstract

Purpose

Visual stimulation affects the taste of food and beverages. This study aimed to understand how latte art affects coffee consumption by collecting participants' brainwave data and their taste responses.

Design/methodology/approach

Seventy subjects participated in a two-stage experiment. Electroencephalography (EEG) was employed to measure brainwave activity. With an interval of one week, each stage involved coffee consumption with and without latte art. The responses to the taste of the coffee were also collected for analysis.

Findings

Significant differences were found in the participants' alpha and beta brainwave bands. When drinking coffee with latte art, the participants' alpha bands were significantly lower, whereas the beta bands were higher. These findings were supported by Bayesian statistics. A significant increase was found in the participants' taste of sweetness and acidity with latte art, and Bayesian statistics confirmed the results for sweetness although the evidence on the increase in acidity was anecdotal. No difference was found in the taste of bitterness.

Originality/value

This study highlights the effect of latte art on coffee consumption. The authors analysed the empirical evidence from this two-stage experimental study in the form of the participants' brainwave data and their responses to taste. This study's original contribution is that it explored the crossmodal effects of latte art on consumers' taste of coffee from a neuroscientific perspective. The results of this study can provide empirical evidence on how to effectively use latte art in practical business environments.

Details

British Food Journal, vol. 123 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 6 February 2017

Karina Scatolino Mesquita, Vanessa Rios de Souza, Jéssica Ferreira Rodrigues, Camila Carvalho Menezes, Soraia Vilela Borges, João de Deus Souza Carneiro and Ana Carla Marques Pinheiro

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional…

Abstract

Purpose

People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Design/methodology/approach

A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed.

Findings

The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period.

Research limitations/implications

More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further.

Practical implications

The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life.

Originality/value

There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

Details

British Food Journal, vol. 119 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

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