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Basic Tastes (basic + taste)
Selected AbstractsA 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] 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] A COMPARISON OF METHODS FOR MONITORING INDIVIDUAL PERFORMANCES IN TASTE SELECTION TESTSJOURNAL OF SENSORY STUDIES, Issue 4 2005AMALIA CALVIŅO ABSTRACT The evaluation of panel performance was made by three methods: average of correct responses (A), comparison of distances of individual standardized judgments to the average standardized responses (D) and a principal components analysis (PCA). Thirty assessors identified water and basic tastes and discriminated different sweet stimuli in neutral or acidified vehicles using R-index rating and ranking tests. By A and D methods 22 assessors were qualified as proficient. Composition of both panels was identical except for one judge. The output from PCA provided a graphical representation of the performance of the assessors and retained different subsets of 24,26 panelists for different proposals as discrimination of sweetness in acidified beverages, recognition of bitterness, sourness and discrimination of slight sweetness or evaluation of saltiness. [source] DATA ANALYTICAL METHODOLOGIES IN THE DEVELOPMENT OF A VOCABULARY FOR EVALUATION OF MEAT QUALITYJOURNAL OF SENSORY STUDIES, Issue 6 2002M.G. O'SULLIVAN ABSTRACT Pork patties from M. longissimus dorsi and M. psoas major were used by a sensory panel to develop a descriptive vocabulary to describe warmed-over flavor development. The patties were made from meat from animals supplemented with one of four dietary treatments, (I) control diet, (II) supplemental iron (7 g iron (II) sulfate/kg feed), (III) supplemental vitamin E (200 mg dl-,-tocopherol acetate/kg of feed) and (IV) supplemental vitamin E + supplemental iron. The sample set used for training reflected the variation in muscle type and degree of warmed-over flavor development (day 1 and 5). The sensory terms selected had to be relevant to the samples, discriminate between the samples, have cognitive clarity and be nonredundant. Based on these selection criteria an initial training list of 36 sensory terms consisting of odors, flavors, basic tastes and aftertastes was developed in a pretrial using experts with product knowledge. This list constituted the start of training the panel. Principle Component Analysis (PCA) and assessor suggestions were used for reducing the number of terms and after 5 days of training this list was reduced to 21 sensory terms. The discriminative ability of the sensory panel improved over the course of sensory training and was quantified by using the mean assessor signal to noise ratios (S/N) for the sensory terms for each training session. This signal to noise ratio is essentially the total initial variance divided by the residual cross-validated variance. Subsequent detailed multivariate analysis found that the bilinear descriptor leverage was a particularly efficient method for term reduction. [source] | ||||||||||