Chemosensory Perception最新文献

{"title":"The Contribution of Bitter Blockers and Sensory Interactions to Flavour Perception","authors":"Nicole J. Gaudette,&nbsp;Jeannine F. Delwiche,&nbsp;Gary J. Pickering","doi":"10.1007/s12078-015-9201-z","DOIUrl":"https://doi.org/10.1007/s12078-015-9201-z","url":null,"abstract":"<p>There is a continued need for the application of flavour modifiers to improve the sensory profile of products within the functional food market. Additionally, psychophysical studies have tended to confine their scope to stimuli that elicit single sensations, and ingredients that are not always of most interest to the food industry. While basic taste-eliciting compounds and odourants have been used in functional food optimisation, modification can also include the addition of bitter-blocking ingredients. This study examines the impact that these modifiers have both alone and in conjunction with each other on the flavour of (+)-catechin containing model functional beverages.</p><p>The intensities of sweetness, bitterness, astringency and aroma were rated for (+)-catechin (CAT) aqueous solutions alone and containing a sweetener [sucrose or rebaudioside A (REB)], an odourant (vanilla or black tea), a bitter blocker [?-cyclodextrin (CD) or homoeriodictyol sodium salt], and all combinations of each.</p><p>The use of sweeteners, both alone and in conjunction with bitter blockers, decreased the bitterness of CAT, while odourants had no effect. CD + REB significantly decreased the astringency of CAT. Astringency and bitterness of CAT was not altered by the addition of bitter blockers alone or in combination with odourants. Bitter blockers did not affect intensities of sweetness and aroma.</p><p>The use of sweeteners in combination with bitter blockers can lower the bitterness of (+)-catechin. The addition of bitter blockers may be used without a detrimental effect on the flavour profile of model beverages.</p><p>Decreasing the bitterness of plant-derived, health-promoting compounds may be achieved through the application of certain sweet eliciting and bitter-blocking compounds, which in turn, may lead to increasing the acceptability of some functional foods for bitter sensitive consumer populations.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"1 - 7"},"PeriodicalIF":1.0,"publicationDate":"2015-12-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9201-z","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4848669","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemosensory Function in Congenitally Blind or Deaf Teenagers","authors":"Cagdas Guducu,&nbsp;Adile Oniz,&nbsp;Ahmet Omer Ikiz,&nbsp;Murat Ozgoren","doi":"10.1007/s12078-015-9199-2","DOIUrl":"https://doi.org/10.1007/s12078-015-9199-2","url":null,"abstract":"<p>It may be assumed that congenital absence of a certain sensory function would affect the processing of remaining sensory processes. The purpose of the present study was to evaluate chemosensory brain responsiveness both electrophysiologically and psychophysically in congenitally blind or deaf individuals.</p><p>Fourteen blind, 13 deaf, and 10 control subjects were recruited to this study. Psychophysical assessment of olfactory function was performed via “Sniffin’ Sticks” test. In this test, olfactory threshold, discrimination, identification, and total scores were compared between blind, deaf, and control subjects. In addition, electrophysiological assessment of olfactory function was performed via event-related potentials to olfactory and trigeminal stimuli.</p><p>The “Sniffin’ Sticks” test indicated frequent hyposmia in the deaf group. Discrimination and total scores of the deaf group were significantly lower than the control group. On the other hand, there were no significant differences between blind and control groups. Threshold and total scores of the deaf group were significantly lower than the blind group. There were no significant differences in amplitudes and latencies of any chemosensory-evoked potential components for both stimuli between the groups.</p><p>The deaf subjects appear to have lower olfactory test scores than blind and control subjects. Application of stimulants in a more complex setup may help to disentangle the various changes in chemosensory processing in the absence of other sensory channels.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"8 - 13"},"PeriodicalIF":1.0,"publicationDate":"2015-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9199-2","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4585887","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Age-Related Change in the Time Course of Perceived Odor Intensity","authors":"Tomoko Matsubasa,&nbsp;Naomi Gotow,&nbsp;Yasushiro Gomi,&nbsp;Tatsu Kobayakawa","doi":"10.1007/s12078-015-9200-0","DOIUrl":"https://doi.org/10.1007/s12078-015-9200-0","url":null,"abstract":"<p>Olfactory function generally decreases with age. However, the ability of elderly people to sense a continuously presented odor, such as a gas leak, remains poorly characterized. In this study, we sought to determine whether the time course of perceived odor intensity differs among young, middle-aged, and older adults who had equivalent olfactory identification ability as young and middle-aged adults.</p><p>Three odorants were used: ethyl isobutyrate (EI), tertiary-butylmercaptan (TBM), and cyclohexene (CH). Participants evaluated perceived odor intensity for 600?s. Odors were presented at a constant concentration for 480?s; pure air also flowed for 20?s before and 100?s after odor presentation. Participants did not know the timing of the switches between odor and pure air or the duration of odor presentation.</p><p>Differences in the time course of perceived intensity among groups were not observed during the air presentation period before odor presentation or the odor presentation period. On the other hand, during the air presentation period after ~60?s had elapsed after the end of odor presentation, only older adults, but not young and middle-aged adults, perceived an increase in the intensity of EI and TBM.</p><p>We concluded that this phenomenon might represent an elderly-specific sensory and/or psychological property that is revealed after exposure to a continuously presented odor.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"9 1","pages":"14 - 26"},"PeriodicalIF":1.0,"publicationDate":"2015-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9200-0","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4552507","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tau Protein Detection in Anosmic Alzheimer’s Disease Patient’s Nasal Secretions","authors":"G. C. Passali,&nbsp;L. Politi,&nbsp;A. Crisanti,&nbsp;M. Loglisci,&nbsp;R. Anzivino,&nbsp;D. Passali","doi":"10.1007/s12078-015-9198-3","DOIUrl":"https://doi.org/10.1007/s12078-015-9198-3","url":null,"abstract":"<p>In the recent years, olfactory disorders are described in a wide range of neurological disorders such as Alzheimer’s disease. Neurofibrillary tangles, one of the hallmark pathologic indicators of Alzheimer’s disease, have been identified within the olfactory bulb, olfactory tract, anterior olfactory nucleus, entorhinal cortex, and amygdala. Severity of dementia has been correlated with the number of neurofibrillary tangles within such.</p><p>The study was performed from the ENT Clinic of the University of Siena and from the University of Rome “Tor Vergata” laboratory; data were collected and analyzed by the ENT Clinic of the Catholic University of the Sacred Hearth, Rome. Twenty-five adult subjects with median age of 72.3?years were enrolled. Thirteen adult subjects with median age of 26.1?years, with neither history of nasal and/or olfaction and neurological disease, were enrolled as control group. All patients were studied through the Sniffin’ Sticks? olfactory test, performing the threshold, detection, and identification tests. All these tests were preceded by rhinomanometry and sensitized with nasal decongestion, in order to allow a correct odorants’ diffusion to olfactory epithelium.</p><p>A significative tau protein and phosphorylated tau protein levels were detected in almost all the anosmic patients. All the controls were negative in tau protein dosage except for one in which a phosphorylated tau protein level of 70–90?pg/ml was found.</p><p>Our series, even if the present is a preliminary study, give an evidence about tau protein presence both in the na?ve and in the phosphorylated form in nasal secretion obtained from Alzheimer’s disease patients.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 4","pages":"201 - 206"},"PeriodicalIF":1.0,"publicationDate":"2015-10-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9198-3","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4806245","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Introduction to this Special Issue: Chemosensation and Health","authors":"John E. Hayes","doi":"10.1007/s12078-015-9197-4","DOIUrl":"https://doi.org/10.1007/s12078-015-9197-4","url":null,"abstract":"","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 3","pages":"109 - 111"},"PeriodicalIF":1.0,"publicationDate":"2015-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9197-4","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"5024668","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Perceptual Qualities of Ethanol Depend on Concentration, and Variation in These Percepts Associates with Drinking Frequency","authors":"Alissa A. Nolden,&nbsp;John E. Hayes","doi":"10.1007/s12078-015-9196-5","DOIUrl":"https://doi.org/10.1007/s12078-015-9196-5","url":null,"abstract":"<p>Ethanol, the pharmaceutically active ingredient in all alcoholic beverages, elicits multiple percepts including sweet, bitter, drying, and burning. However, quality-specific perceptual dose-response functions have not been previously reported. Also, individual differences in ethanol perception may associate with differences in alcoholic beverage use. Here, we describe the chemosensory profile of ethanol across concentrations in a convenience sample of mixed-age adults; secondarily, we explore whether individual differences in various qualities from ethanol associate with alcohol use behaviors.</p><p>Participants (<i>n</i>?=?100, 33 men) aged 21 to 55 (mean 33?years) tasted ethanol in water (4, 8, 16, 32, and 48?% <i>v</i>/<i>v</i>) and rated sweetness, bitterness, drying, and burning/tingling on four general Labeled Magnitude Scales. Demographic question and alcohol use measures (years drinking and reported frequency of drinking occasions) were also collected.</p><p>Intensity of most qualities increased as a function of ethanol concentration, although the dominant sensation differed with concentration. The dominant sensation for 8 and 16?% ethanol was bitterness (7.4?±?1.0; 13.5?±?1.4), whereas for 32 and 48?% ethanol, burning/tingling was the dominant sensation (29.7?±?2.1; 44.7?±?2.4). Variation in quality-specific intensities of sampled ethanol explained variability in the reported intake frequency for beer, wine, straight spirits, and number of drinking occasions. The number of years reported drinking (grand mean 10.5?±?0.8) was not significantly associated with perceptual ratings for sampled ethanol.</p><p>In a convenience sample of mixed-aged adults, the sensations from suprathreshold ethanol varied by concentration: bitterness dominated at lower concentrations, while burn dominated at higher concentrations. Exploratory analyses also suggest that differences in chemosensory responses across participants may associate with measures of alcohol use.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 3","pages":"149 - 157"},"PeriodicalIF":1.0,"publicationDate":"2015-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9196-5","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4778896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Using Animal Models to Determine the Role of Gustatory Neural Input in the Control of Ingestive Behavior and the Maintenance of Body Weight","authors":"Dana L. Ciullo,&nbsp;Cedrick D. Dotson","doi":"10.1007/s12078-015-9190-y","DOIUrl":"https://doi.org/10.1007/s12078-015-9190-y","url":null,"abstract":"<p>Decades of research have suggested that nutritional intake contributes to the development of human disease, mainly by influencing the development of obesity and obesity-related conditions. A relatively large body of research indicates that functional variation in human taste perception can influence nutritional intake as well as body mass accumulation. However, there are a considerable number of studies that suggest that no link between these variables actually exists. These discrepancies in the literature likely result from the confounding influence of a variety of other, uncontrolled, factors that can influence ingestive behavior.</p><p>In this review, the use of controlled animal experimentation to alleviate at least some of these issues related to the lack of control of experimental variables is discussed. Specific examples of the use of some of these techniques are examined.</p><p>The review will close with some specific suggestions aimed at strengthening the link between gustatory neural input and its putative influence on ingestive behaviors and the maintenance of body weight.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 2","pages":"61 - 77"},"PeriodicalIF":1.0,"publicationDate":"2015-08-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9190-y","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4526762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The Taste and Smell Protocol in the 2011–2014 US National Health and Nutrition Examination Survey (NHANES): Test–Retest Reliability and Validity Testing","authors":"Shristi Rawal,&nbsp;Howard J. Hoffman,&nbsp;Mallory Honda,&nbsp;Tania B. Huedo-Medina,&nbsp;Valerie B. Duffy","doi":"10.1007/s12078-015-9194-7","DOIUrl":"https://doi.org/10.1007/s12078-015-9194-7","url":null,"abstract":"<p>The US NHANES 2011–2014 protocol includes a taste and smell questionnaire (CSQ) in home-based interviews and brief assessments in mobile exam centers. We report the short- and longer-term test–retest reliability and validity of this protocol against broader chemosensory measures.</p><p>A convenience sample of 73 adults (age?=?39.5?±?20.8?years) underwent the NHANES protocol at baseline, 2?weeks and 6?months. For taste, participants rated intensities of two tastants (1?M NaCl, 1?mM quinine) applied to the tongue tip and three tastants (1?M NaCl, 1?mM quinine, 0.32?M NaCl) sampled with the whole mouth. Smell function was assessed with a Pocket Smell Test? (PST; eight-item odor identification test). The CSQ asked about chemosensory problems, distortions, and age-related changes. Broader baseline measurements were a 40-item olfactometer-generated identification task and additional whole-mouth taste intensities (1?M sucrose, 32?mM citric acid, 3.2?mM propylthiouracil).</p><p>Intraclass correlations (<i>ICCs</i>) for NHANES taste measures showed moderate-to-good agreement after 2?weeks and 6?months (<i>ICCs</i> 0.42–0.71). Whole-mouth quinine intensity was significantly correlated with other taste intensities, supporting its utility as a marker for overall taste functioning. Olfactory classification from PSTs agreed for 98.5?% of participants across 2?weeks (<i>κ</i>?=?0.85; 95?% CI 0.71–0.99) and had good correspondence with the olfactometer task. CSQ items showed good-to-excellent agreement over 6?months (<i>ICCs</i> 0.66–0.90).</p><p>These findings further support that the NHANES chemosensory protocol has moderate-to-good test–retest reliability when administered to healthy, educated adults. Despite being a brief procedure with limited measures, the NHANES taste and smell assessments provided good information when compared to broader measures of taste and smell function.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 3","pages":"138 - 148"},"PeriodicalIF":1.0,"publicationDate":"2015-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9194-7","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4283980","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"An Introduction to this Special Issue: Animal Models of Human Chemosensory Perception and Behavior","authors":"Christopher T. Simons","doi":"10.1007/s12078-015-9195-6","DOIUrl":"https://doi.org/10.1007/s12078-015-9195-6","url":null,"abstract":"","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 2","pages":"45 - 45"},"PeriodicalIF":1.0,"publicationDate":"2015-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9195-6","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4287829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chemosensory Properties of Pungent Spices: Their Role in Altering Nutrient Intake","authors":"Mary-Jon Ludy,&nbsp;Robin M. Tucker,&nbsp;Sze-Yen Tan","doi":"10.1007/s12078-015-9191-x","DOIUrl":"https://doi.org/10.1007/s12078-015-9191-x","url":null,"abstract":"<p>The general population is not compliant with national dietary recommendations for promoting health and reducing chronic disease risk. While rising obesity rates suggest that the majority of the population is overconsuming, many individuals affected with either acute or chronic diseases struggle to maintain adequate dietary intake and are at high nutritional risk. Flavor is the primary driver of food intake; however, disliked flavors are a major barrier to consumer adherence with dietary recommendations for both groups. Spices that contribute to chemical burn—such as black pepper, garlic, ginger, mustard, oregano, red pepper, and wasabi—alter food flavors.</p><p>This paper explores the role of these pungent spices in altering nutrient intake across the lifespan. The role of chemical burn in manipulating dietary intake in both diseased and healthy populations is discussed.</p><p>Implications for using pungent spices to enhance compliance with dietary manipulations are described. Proposed functions of pungent spices are maintaining, preserving, and enhancing flavor to offset the reductions in liking and palatability that are associated with dietary modifications and disease status.</p>","PeriodicalId":516,"journal":{"name":"Chemosensory Perception","volume":"8 3","pages":"131 - 137"},"PeriodicalIF":1.0,"publicationDate":"2015-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/s12078-015-9191-x","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"4196399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}