Bitter and sweet components of ethanol taste in humans

Ścińska, Anna; Koroś, Eliza; Habrat, Bogusław; Kukwa, Andrzej; Kostowski, Wojciech; Bieńkowski, Przemysław

doi:10.1016/s0376-8716(99)00149-0

Cited by 121 publications

(103 citation statements)

References 32 publications

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“…A selective, positive relationship between neural responses to salient concentrations of ethanol and appetitive sweet stimuli in some ways appears counterintuitive given that nonselected rats often show initial avoidance toward drinking highly concentrated ethanol (Richter and Campbell 1940). Such avoidance has commonly been attributed to an unpalatable "bitter" taste component to ethanol, as has been self-reported in human studies (Scinska et al 2000). Nevertheless, we are not aware of any direct physiological evidence to date showing a strong, positive relationship between gustatory neural activity to salient concentrations of oral ethanol and aversive taste inputs, including bitter or sour stimuli.…”

Section: Discussionmentioning

confidence: 99%

“…In humans, ethanol elicits oral sensations described as having a sweet taste component (Scinska et al 2000). Rodents also perceive similarities in the oral properties of ethanol and sweet-tasting stimuli, as conditioned aversions to the orosensory features of ethanol generalize to sucrose mixtures in rats (Di Lorenzo et al 1986;Kiefer et al 1990; Kiefer and Lawrence 1988;Kiefer and Mahadevan 1993) and taste aversions to sucrose alone generalize to ethanol in C57BL/6J (B6) mice (Blizard and McClearn 2000).…”

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confidence: 99%

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Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats

Lemon

Wilson

Brasser

2011

Journal of Neurophysiology

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Lemon CH, Wilson DM, Brasser SM. Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats. J Neurophysiol 106: 3145-3156, 2011. First published September 14, 2011 doi:10.1152/jn.00580.2011In randomly bred rats, orally applied ethanol stimulates neural substrates for appetitive sweet taste. To study associations between ethanol's oral sensory characteristics and genetically mediated ethanol preference, we made electrophysiological recordings of oral responses (spike density) by taste-sensitive nucleus tractus solitarii neurons in anesthetized selectively bred ethanol-preferring (P) rats and their genetically heterogeneous Wistar (W) control strain. Stimuli (25 total) included ethanol [3%, 5%, 10%, 15%, 25%, and 40% (vol/vol)], a sucrose series (0.01, 0.03, 0.1, 0.3, 0.5, and 1 M), and other sweet, salt, acidic, and bitter stimuli; 50 P and 39 W neurons were sampled. k-means clustering applied to the sucrose response series identified cells showing high (S 1 ) or relatively low (S 0 ) sensitivity to sucrose. A three-way factorial analysis revealed that activity to ethanol was influenced by a neuron's sensitivity to sucrose, ethanol concentration, and rat line (P ϭ 0.01). Ethanol produced concentration-dependent responses in S 1 neurons that were larger than those in S 0 cells. Although responses to ethanol by S 1 cells did not differ between lines, neuronal firing rates to ethanol in S 0 cells increased across concentration only in P rats. Correlation and multivariate analyses revealed that ethanol evoked responses in W neurons that were strongly and selectively associated with activity to sweet stimuli, whereas responses to ethanol by P neurons were not easily associated with activity to representative sweet, sodium salt, acidic, or bitter stimuli. These findings show differential central neural representation of oral ethanol between genetically heterogeneous rats and P rats genetically selected to prefer alcohol.

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Section: Discussionmentioning

confidence: 99%

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confidence: 99%

Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats

Lemon

Wilson

Brasser

2011

Journal of Neurophysiology

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“…An aliquot (2 mL) of filtered aqueous 20 mM DCDB solution was added to 20 mL lager and the mixture incubated at 40°C for 120 min. The DCDMQ formed was then extracted into 3 mL toluene containing 10 µg/mL of nonadecane (C 19 ) as an internal standard using test tubes (50 mL) (method reported to give reproducible results 7 ). Then 1 µL of the toluene layer was chromatographed on 30 m × 0.25 mm of 0.25 µm d.f.…”

Section: Quantification Of Diacetyl In Lagersmentioning

confidence: 99%

Relationships of Sweetness in Lager to Selected Volatile Congeners

Techakriengkrai¹,

Paterson²,

Piggott³

2004

Journal of the Institute of Brewing

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Lager is generally brewed to minimise the final sugar content but despite this can have sweet characters. Such flavour notes have been ascribed to concentrations above flavour thresholds of certain volatile congeners: maltol; 4-hydroxy-2,5-dimethyl-3(2H)-furanone (HDMF); 4-hydroxy-2(5)-ethyl-5(2)-methyl-3(2H)-furanone (HEMF); hydroxymethylfurfural (HMF); diacetyl; and specific esters (ethyl acetate, ethyl caproate, ethyl caprylate, and iso amyl acetate). Relationships between scoring of sweetness in lagers and quantitative data on relevant congeners and ethanol were explored. Lagers (23) were scored for sweetness using rank rating and in 18 lagers ten relevant volatile congeners were quantified by gas chromatography. Relationships between sensory and compositional data were modelled. Multiple linear regression was less successful than partial least squares regression (PLS1) based on four principal factors. Calibration values for r 2 were 0.70 and 0.77, when ester data was excluded and included, and validation values were 0.56 and 0.45, respectively. Prediction was improved to a validation r 2 = 0.74 when an artificial neural network was used in modelling with the complete compositional data set. It was concluded that in lagers a range of congeners and ethanol contribute in a complex manner to perceptions of sweetness and the relationship with 4-hydroxyfuranone derivatives merits revaluation.

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“…In time-intensity profiling, King and Moreau 14 showed that maximum intensity was reached on first ingestion, and reduced for subsequent ingestions. Overall bitterness intensity could be increased by addition of iso-␣-acids but it was also related to alcohol content 19,22 .…”

Section: Introductionmentioning

confidence: 99%

Relationships of Sensory Bitterness in Lager Beers to Iso-α-Acid Contents

Techakriengkrai

Paterson

Taidi³

et al. 2004

Journal of the Institute of Brewing

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Iso-␣-acids and their chemically modified variants play a large role in evoking the bitter sensory attributes of lager character, but individual consumers may vary in their perception of bitterness. Sixteen lagers were scored in rank-rating for bitterness by 14 trained assessors and the concentrations of the six bitter components in these beers were determined by high performance liquid chromatography. Relationships between bitterness intensity and the bitter components were modelled well using partial least square regression with a correlation value of 0.92. When 8 assessors carried out time-intensity scoring of bitterness, profiles for single products were very different. However, single assessor profiles for multiple products showed qualitative similarities but quantitative differences. That individual assessors perceived bitter characters differently in relation to time has implications for new product development.

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Bitter and sweet components of ethanol taste in humans

Cited by 121 publications

References 32 publications

Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats

Differential neural representation of oral ethanol by central taste-sensitive neurons in ethanol-preferring and genetically heterogeneous rats

Relationships of Sweetness in Lager to Selected Volatile Congeners

Relationships of Sensory Bitterness in Lager Beers to Iso-α-Acid Contents

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