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Taste Perception (taste + perception)
Selected AbstractsTASTE PERCEPTIONS AND DIETARY INTAKES OF SMOKELESS TOBACCO USERS AND NONTOBACCO USERS,JOURNAL OF SENSORY STUDIES, Issue 3 2005RHONDA A. SCHUELLER ABSTRACT Smokeless tobacco and nontobacco users differed for certain concentrations of perceived intensities of the four solutions , significantly for sweet (P , 0.008) and salty (P = 0.001). Sensitivity to salty (P = 0.02) and bitter (P = 0.11) solutions decreased with increasing hours of exposure to smokeless tobacco. Smokeless tobacco and nontobacco users rated fruits and vegetables for preference and the four taste senses differently, with a decreasing trend for sweet tastes in smokeless tobacco users with increasing hours of exposure to smokeless tobacco. Smokeless tobacco users consumed more total fat (P = 0.06) and fat per 1000 kcal (P = 0.13) than nontobacco users. Higher intakes of total fat (P = 0.005), total fat per 1000 kcal (P = 0.18), total sodium (P = 0.03) and total Vitamin E (P = 0.06) were found with increasing hours of exposure to smokeless tobacco. Although fruit and vegetable intakes did not differ between smokeless tobacco and nontobacco users, both groups should increase their consumption of fruits and vegetables. [source] Effects of Docosahexaenoic Acid Content in Triacylglycerol on Human Taste PerceptionJOURNAL OF FOOD SCIENCE, Issue 6 2002T. Koriyama ABSTRACT: To elucidate the contribution of docosahexaenoic acid (DHA) in triacylglycerol to tuna oil specific taste effects, suppression of bitterness and enhancement of umami, we conducted sensory analysis employing an oil-in-water emulsion prepared with taste substances and the oils differed in the DHA content. The tuna oil specific taste effects were linearly dependent on DHA content. The increase of DHA in oil also linearly enhanced umami and flavor (continuity and richness) of synthetic tuna extract. These results indicate that DHA, a major fatty acid of tuna oil, greatly contributes to tuna oil specific effects on basic tastes and flavor. [source] The genetics of tea and coffee drinking and preference for source of caffeine in a large community sample of Australian twinsADDICTION, Issue 10 2005Michelle Luciano ABSTRACT Aims To investigate the genetic and environmental influences on tea consumption and their commonalities with coffee consumption; and to further examine the genetic and environmental aetiology of preference for tea/coffee. Design A classical twin design was used in which the similarity of identical and non-identical twins is compared, enabling estimates of genetic, common environmental and unique environmental influence on the trait. Setting and participants An Australian population-based sample of 1796 identical (i.e. monozygotic) and 2013 non-identical (i.e. dizygotic) twin pairs aged 16,87 years was studied, roughly three-fifths of whom were female. The sample represented approximately 70% of those approached for study participation. Measurements As part of a Health and Lifestyle Questionnaire, respondents were asked how many cups of each tea and coffee they consumed per day. Additional measures of ,total tea and coffee consumption' and ,preference for coffee' were calculated. Findings Age was positively associated with tea consumption but negatively associated with coffee preference; women consumed more beverages than men, but showed a lower preference for coffee. An inverse relation between tea and coffee consumption,larger in females (,0.41) than males (,0.34),was supported. This association was mediated entirely by the unique environment in males, and by both the unique environment (68.3%) and genes (31.7%) in females. Tea and coffee drinking were shown to have similar heritabilities (0.46) in males, but tea consumption was influenced by common environmental factors whereas coffee consumption was not. Coffee preference was shown to be influenced by genes (0.42) and the unique environment (0.58). Conclusions As the patterns of genetic and environmental variation were shown to differ for tea and coffee consumption it may be more informative to retain them as separate measures of caffeine intake in future studies of stimulant use and taste perception. [source] Perception of sweet taste is important for voluntary alcohol consumption in miceGENES, BRAIN AND BEHAVIOR, Issue 1 2008Y. A. Blednov To directly evaluate the association between taste perception and alcohol intake, we used three different mutant mice, each lacking a gene expressed in taste buds and critical to taste transduction: ,-gustducin (Gnat3), Tas1r3 or Trpm5. Null mutant mice lacking any of these three genes showed lower preference score for alcohol and consumed less alcohol in a two-bottle choice test, as compared with wild-type littermates. These null mice also showed lower preference score for saccharin solutions than did wild-type littermates. In contrast, avoidance of quinine solutions was less in Gnat3 or Trpm5 knockout mice than in wild-type mice, whereas Tas1r3 null mice were not different from wild type in their response to quinine solutions. There were no differences in null vs. wild-type mice in their consumption of sodium chloride solutions. To determine the cause for reduction of ethanol intake, we studied other ethanol-induced behaviors known to be related to alcohol consumption. There were no differences between null and wild-type mice in ethanol-induced loss of righting reflex, severity of acute ethanol withdrawal or conditioned place preference for ethanol. Weaker conditioned taste aversion (CTA) to alcohol in null mice may have been caused by weaker rewarding value of the conditioned stimulus (saccharin). When saccharin was replaced by sodium chloride, no differences in CTA to alcohol between knockout and wild-type mice were seen. Thus, deletion of any one of three different genes involved in detection of sweet taste leads to a substantial reduction of alcohol intake without any changes in pharmacological actions of ethanol. [source] A Hypothesis for the Chemical Basis for Perception of Sour TasteJOURNAL OF FOOD SCIENCE, Issue 2 2005Suzanne D. Johanningsmeiner ABSTRACT: Sour taste has been considered the simplest of the basic tastes because it is elicited only by hydrogen ions. However, there is not a sufficiently clear understanding of that relationship to allow sour taste intensity to be predicted and rationally modified in foods. On the basis of analysis of sensory data from our laboratory and reanalysis of previously published data, we propose a new hypothesis for the chemical basis for sour taste perception: The intensity of sour taste perception in acid solutions or acidified foods is linearly related to the molar concentration of all organic acid species with at least 1 protonated carboxyl group plus the molar concentration of free hydrogen ions. This hypothesis implies that, on a molar basis, different organic acids will be equally sour, provided at least 1 carboxyl group is protonated. The major effect of pH on sour taste will be to determine the degree of protonation of organic acids. If this hypothesis is confirmed, it will provide a new understanding of the chemical basis for this basic taste perception and have broad usefulness in the formulation of products in which sour taste is an important component of flavor. [source] Isolation and Identification of Bitter Peptides of Tryptic Hydrolysate of Soybean 11S Glycinin by Reverse-phase High-performance Liquid ChromatographyJOURNAL OF FOOD SCIENCE, Issue 8 2003I M.-R. ABSTRACT: The 21 peptides purified from the bitter fraction of tryptic hydrolysates of soybean 11S glycinin by using gel-permeation high-performance liquid chromatography (HPLC) and a series of 3 C18 reverse phase (RP)-HPLC were in the molecular weight range of 200-1400 Da and showed mostly the hydrophobicity of less than 1400 cal/mol. Although the primary structures of the bitter peptides from 11S glycinin were not exactly the same as those of the proglycinin, many bitter peptides were basic mimics of the common structure, indicating the significance of the primary structure of a peptide playing a role in the bitter taste perception. [source] The Effects of Exercise on Food Intake and Body Fatness: A Summary of Published StudiesNUTRITION REVIEWS, Issue 1 2007Sonya J. Elder MS Exercise has well-recognized health benefits, including reduction in risk factors for cardiovascular disease and type 2 diabetes. However, the extent to which exercise influences energy regulation and facilitates a reduction in body fat is less clear. This review summarizes published studies on the effects of different amounts of exercise on body fatness, energy intake, and food preferences in humans. The results show consistent effects of exercise on body fatness in the absence of prescribed dietary change, with a progressive loss of body fat associated with higher exercise energy expenditures in both men and women. In part, these effects appear to be mediated by a spontaneous reduction in hunger associated with participation in exercise. Insufficient data are available on whether there are changes in food preferences and taste perception that influence energy balance through macro-nutrient selection, so further studies in this area are needed. [source] Effects of rapeseed oil replacement in fish feed on lipid composition and self-selection by rainbow trout (Oncorhynchus mykiss)AQUACULTURE NUTRITION, Issue 6 2009A. PETTERSSON Abstract Increased use of plant oils with different origins and quality in fish feed needs to be approached from a food safety and fish welfare point of view. Plant oils contain a number of bioactive minor lipid compounds that may affect the fish's metabolism and taste perception. This study focuses on the effect of replacing fish oil (FO) with different levels of cold-pressed rapeseed oil (RO) on the lipid composition in muscle and liver as well as on the preference by the fish. Rainbow trout (Oncorhynchus mykiss) were fed diets with a FO : RO ratio of 100 : 0, 75 : 25, 50 : 50 and 25 : 75 until twofold weight increase. In self-selecting feed trials of single rainbow trout, fish preferred the diet composed of only FO compared with the diets with RO but did not discriminate between different levels of RO. Plant sterols and their metabolites were found in liver of the fish fed RO diets, suggesting an effect on the sterol metabolism different from fish fed a 100% FO diet. The largest effects were seen in the fatty acid composition of the edible tissue of the fish with a decrease in 22:6n-3 and 20:5n-3 and an increase in 18:2n-6 and 18:1n-9. [source] Genetics of individual differences in bitter taste perception: lessons from the PTC geneCLINICAL GENETICS, Issue 4 2005UK Kim The ability or inability to taste the compound phenylthiocarbamide (PTC) is a classic inherited trait in humans and has been the subject of genetic and anthropological studies for over 70 years. This trait has also been shown to correlate with a number of dietary preferences and thus may have important implications for human health. The recent identification of the gene that underlies this phenotype has produced several surprising findings. This gene is a member of the T2R family of bitter taste receptor genes. It exists in seven different allelic forms, although only two of these, designated the major taster and major non-taster forms, exist at high frequency outside sub-Saharan Africa. The non-taster allele resides on a small chromosomal region identical by descent, indicating that non-tasters are descended from an ancient founder individual, and consistent with an origin of the non-taster allele preceding the emergence of modern humans out of Africa. The two major forms differ from each other at three amino acid positions, and both alleles have been maintained at high frequency by balancing natural selection, suggesting that the non-taster allele serves some function. We hypothesize that this function is to serve as a receptor for another, as yet unidentified toxic bitter substance. At least some of the remaining five haplotypes appear to confer intermediate sensitivity to PTC, suggesting future detailed studies of the relationships between receptor structure and taste function. [source] | ||||||||||||||||