An investigation of flavor complexity and food neophobia

Olabi, Ammar; Neuhaus, Thomas; Bustos, R. E.; Cook-Camacho, Marion; Corvi, Tiffany; Abdouni, Lina

doi:10.1016/j.foodqual.2015.01.004

Cited by 23 publications

(15 citation statements)

References 27 publications

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“…There is conflicting research about the relationship between perceived product complexity and acceptability, likely because it is both product‐ and consumer‐dependent and it is difficult to define the term “complexity.” There is no consensus on how to define and measure perceived sensory complexity in foods and beverages, but generally the trend follows that products that are perceived to be more complex are associated with higher hedonic values and increased intake (de Graaf et al, ; De Graaf, De Jong, & Lambers, ; Palczak, Blumenthal, Rogeaux, & Delarue, ; Rolls, Van Duijvenvoorde, & Rolls, ; Spence, ; Weijzen et al, ). However, the complexity–hedonic relationship depends on the consumer; for example, Olabi et al found that neophilics prefer complex foods to bland foods and neophobics prefer bland foods to complex foods (Olabi et al, ).…”

Section: Perceived Flavor Complexity Acceptability Satisfaction Anmentioning

confidence: 99%

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The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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Obesity and obesity‐related illness are an increasingly prevalent problem globally, especially in Western society. One of the largest contributing factors to the obesity pandemic is the modern food environment and food culture. It is necessary to identify and develop strategies to increase the sensory appeal of healthy food and beverage options in order to provide healthy options to consumers without sacrificing the fundamental sensory enjoyment of eating. Since flavor is the largest driver of food intake and choice, it follows that flavor ought to be part of the solution. This paper reviews the potential of chili pepper or capsaicin (the pungent component of chili pepper) as a healthy eating strategy, by increasing energy expenditure, decreasing intake, decreasing eating rate, and enhancing flavor and satisfaction. Furthermore, we suggest a holistic chemesthetic approach to weight management, by using the sensory impact of trigeminal stimulation (spiciness or heat) in foods, rather than medicinally, in order to cross‐modally enhance tastes and odors, increase perceived complexity and overall flavor, increase sensory satisfaction, and decrease salt and caloric intake. Future research directions are discussed. Practical Application It is necessary to provide strategies, such as trigeminal stimulation, global culinary practices, and flavor complexity, to consumers to maintain sensory satisfaction derived from healthier foods and beverages. Healthy does not have to equate to flavorless or unappealing, although it is commonly believed that unhealthy = tasty in the United States. Food can be both healthy and flavorful if we harness our collective sensory and culinary knowledge to generate a satisfying sensory experience. Incorporation of trigeminal stimulation, the third dimension of flavor in addition to taste and aroma, such as capsaicin or hot pepper, is an excellent example of drawing from global cuisines, increasing flavor complexity, and increasing overall flavor impression, in order to boost the sensory appeal, nutrition content, and nutrient absorption of healthy foods and to promote healthier eating.

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Section: Perceived Flavor Complexity Acceptability Satisfaction Anmentioning

confidence: 99%

“…However, the complexity-hedonic relationship depends on the consumer; for example, Olabi et al found that neophilics prefer complex foods to bland foods and neophobics prefer bland foods to complex foods (Olabi et al, 2015).…”

Section: Perceived Flavor Complexity Acceptability Satisfaction mentioning

confidence: 99%

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Spencer

Dalton²

2019

Journal of Sensory Studies

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“…Unlike Tornwall and colleagues (Tornwall et al, 2014), we did not find gender differences in this eating pattern or liking of the aronia juice. Sour likers among children also show more adventurous food behaviors (Liem et al, 2004) and, conversely, those with food neophobia report lower liking for foods with complex flavor profiles (Olabi et al, 2015). Liking for a sour/bitter/astringency juice can show improvements with repeated exposure that addresses food neophobia as shown by Hartvig and colleagues (D.…”

Section: Discussionmentioning

confidence: 99%

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

et al. 2016

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Interest in nutrient-rich berry juices is growing, but their high polyphenol levels render them sensorily unappealing. Fifty adults, who were assessed for sensory phenotype and dietary behaviors, provided sensory and palatability ratings of juices from ‘Viking’ aronia berries for each of seven harvest weeks. By peak harvest, juice preference increased two-fold, averaging neither like/dislike. This hedonic shift was associated with: increases in juice sugars paralleling increases in perceived sweetness (maximum = weak); reductions in percent acidity paralleling reductions in sourness (minimum = moderate), astringency (minimum = to just above weak) and bitterness (minimum = just below weak). About 25% of adults liked the aronia juice, including adults who also liked an aqueous citric acid solution (average rating = moderately sour) or those who reported adventurous eating behaviors. Bitter taste phenotype, measured by propylthiouracil or quinine bitterness, failed to explain significant variation in juice sensation or preference. We also collected sensory and preference ratings from juice collected at peak harvest blended with sugar and/or sweet olfactory flavoring (10 ppm ethyl butyrate). Increasing juice sweetness by adding 5% sucrose decreased sourness and improved preference from weak dislike to weak like. Adding sweet olfactory flavoring decreased juice sourness without changing preference. Adding sweet flavoring and 3% sucrose resulted in reduction of sourness and improvements in preference ratings comparable to 5% added sucrose. Neither added sugar nor flavoring blocked juice astringency. In summary, these findings suggest that aronia juice, even from berries picked at peak harvest, appealed to only a few adults (sour likers or adventurous eaters). Although enhanced sweetness, with added sugar and sweet olfactory flavoring, improved aronia juice preference, broader sensory approaches are required to blunt astringency for greater consumer appeal.

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“…The previous, by and large, is described as making the most of their sustenance. One specific route in which nourishment can be relied upon to add to general prosperity is by sustenanceprompted enthusiastic reactions, specifically negative feelings such as neophobia and nausea (Raudenbush and Frank 1999;Siegrist et al 2013;Olabi et al 2015).…”

Section: Surface Plasmon Resonance-based Detectionmentioning

confidence: 99%

Nanotechnology for human food: Advances and perspective

Chung

Rajakumar

Gomathi³

et al. 2017

Frontiers in Life Science

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Nanotechnology is an exciting and rapidly emerging field in agriculture and food science. The usage of nanoscale materials in sensing and detection applications is growing quickly, providing alternative methods to conventional techniques for detecting chemical and biological contaminants in foods, beverages, and other products. Nanotechnology has the potential to innovate the agricultural, feed, and food sectors (further stated as agri/feed/food). Applications that are marketed already feature original product packaging with antimicrobial nanoparticles, and agrochemicals and nutrients that have been nano-encapsulated. Many nano-enabled products are presently under research and development, and may be introduced into the industry in the future. As with any other structured product, for market sanctions, applications need to prove the safe use of such new products without posing unwarranted safety risks to the consumer or the environment. In this review, we summarize the uses of nanotechnology related to food and nutraceuticals, while also identifying the outstanding challenges. ARTICLE HISTORY

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An investigation of flavor complexity and food neophobia

Cited by 23 publications

References 27 publications

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

The third dimension of flavor: A chemesthetic approach to healthier eating (a review)

Characterizing and improving the sensory and hedonic responses to polyphenol-rich aronia berry juice

Nanotechnology for human food: Advances and perspective

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