质-味相互作用:探讨增稠剂浓度对甜、酸、咸味觉感官知觉的影响

IF 2.5 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Gunalan Dhamodharan, James Makame, Alissa A. Nolden
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引用次数: 0

摘要

在饮料中添加增稠剂仍然是控制吞咽困难的主要策略。然而,增稠饮料在患者中的依从性较差,主要是由于不喜欢其味道和风味。虽然增稠剂产生更高的粘度,有助于降低误吸的风险,但有证据表明它们也会降低味觉。先前的研究表明,流变特性可以解释对味觉的影响;然而,最近的研究结果并没有证明这种相互作用。因此,本研究旨在探讨雀巢ThickenUp Clear在三种浓度下混合对蔗糖(甜)、柠檬酸(酸)和NaCl(咸)的味道强度的影响,并与未增稠的对照进行比较。分析了样品的流变特性(包括粘度和tan δ)。共有56名未经训练的健康参与者完成了时间检查(TCATA),并对味道强度和喜欢程度进行了评分。这项研究提出了物理纹理特性和感官方面的重大发现;最重要的是,线性混合模型(LMM)显示,随着增稠剂的加入,咸味(β = - 4.16)、酸味(β = - 3.29)和甜度(β = - 3.43)都显著降低(p < 0.001),每种增稠剂的幅度和斜率都有很大变化。然而,粘度并没有导致口感强度的降低(正如边际R2比条件R2低所表明的那样)。这些发现强调了味觉剂和增稠剂之间独特的相互作用驱动味觉感知,而不仅仅是由物理流变测量(如粘度和粘弹性)决定的。未来的研究可以将这些发现扩展到其他增稠剂和更复杂的饮料中,这将有助于确定有效的策略来改善增稠饮料的口感和风味。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes

Texture-Taste Interactions: Exploring the Effect of Thickener Concentration on the Sensory Perception of Sweet, Sour, and Salty Tastes

The addition of thickeners to beverages remains the primary strategy for managing dysphagia. However, thickened beverages have poor compliance among patients, primarily due to a dislike of the taste and flavor. While thickeners produce a higher viscosity, which helps reduce the risk of aspiration, there is evidence that they also reduce taste sensations. Previous research suggests that rheological properties might explain the impact on taste perception; however, recent findings do not demonstrate this interaction. Therefore, this study aims to explore the impact of Nestle ThickenUp Clear on the taste intensity of sucrose (sweet), citric acid (sour), and NaCl (salty) when mixed at three concentrations compared to an unthickened control. The samples were analyzed for rheological properties (including viscosity and tan delta). A total of 56 untrained healthy participants completed the Temporal Check All That Apply (TCATA) and rated taste intensity and liking. This study presented significant findings on physical textural properties and sensory aspects; most importantly, Linear Mixed Models (LMM) revealed that saltiness (β = −4.16), sourness (β = −3.29), and sweetness (β = −3.43) all decreased significantly with the addition of thickener (p < 0.001), with the magnitude and slope varying considerably for each tastant. However, viscosity did not result in a decrease in taste intensity (as indicated by a lower marginal R2 than conditional R2). These findings emphasize that unique interactions between tastants and thickeners drive taste perception, rather than being solely determined by physical rheological measures (such as viscosity and viscoelasticity). Future studies can extend these findings to other thickeners and more complex beverages, which will aid in identifying effective strategies to improve the taste and flavor profiles of thickened beverages.

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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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