Common bitter stimuli show differences in their temporal profiles before and after swallowing

Higgins, Molly J.; Gipple, Jacob T.; Hayes, John E.

doi:10.1016/j.foodqual.2020.104041

Cited by 10 publications

(3 citation statements)

References 64 publications

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“…Iso‐ α‐acids, β‐acids, and their transformation products or chemically modified variants generated a long‐lasting, lingering, and harsh bitter taste predominantly perceived on the posterior tongue and throat (Caballero et al., 2012; Haseleu et al., 2009a). These temporal and regional differences in bitter stimuli perceived across the oral cavity have been verified by the spatial taste test (Higgins & Hayes, 2019), the whole mouth sip and spit approach (Higgins & Hayes, 2019), and continuous time–intensity rating in combination with principal component and cluster analysis (Higgins et al., 2021). Causal reasons for such differences remain unclear.…”

Section: Bitter Taste Receptors (Tas2rs) and Bitter Signal Transductionmentioning

confidence: 85%

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

Yan

Hua-rong

2022

Comp Rev Food Sci Food Safe

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The bitter taste is generally considered an undesirable sensory attribute. However, bitter-tasting compounds can significantly affect the overall flavor of many foods and beverages and endow them with various beneficial effects on human health. To better understand the relationship between chemical structure and bitterness, this paper has summarized the bitter compounds in foodstuffs and classified them based on the basic skeletons. Only those bitter compounds that are confirmed by human sensory evaluation have been included in this paper. To develop food products that satisfy consumer preferences, correctly ranking the key bitter compounds in foodstuffs according to their contributions to the overall bitterness intensity is the precondition. Generally, three methods were applied to screen out the key bitter compounds in foods and beverages and evaluate their sensory contributions, including dose-over-threshold factors, taste dilution analysis, and spectrum descriptive analysis method. This paper has discussed in detail the mechanisms and applications of these three methods. Typical procedures for separating and identifying the main bitter compounds in foodstuffs have also been summarized. Additionally, the activation of human bitter taste receptors (TAS2Rs) and the mechanisms of bitter taste transduction are outlined. Ultimately, a conclusion has been drawn to highlight the current problems and propose potential directions for further research.

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Section: Bitter Taste Receptors (Tas2rs) and Bitter Signal Transductionmentioning

confidence: 85%

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

Yan

Hua-rong

2022

Comp Rev Food Sci Food Safe

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“…By employing TI dynamic sensory characterization to assess temporal bitterness perception of six commonly available steviol glycosides, Tian et al 33 found that Rubusoside and Stevioside exhibited distinct bitterness and a lingering aftertaste. Higgins et al 34 evaluated the bitter characteristics of 10 bittering agents (caffeine, quinine, L-phe, L-trp, urea, naringenin, sucrose octaacetate, and 3 hops extracts) using the TI method in water. The 10 bitter stimuli were classified into 2 different clusters based on the TI parameter; Group 1 (caffeine, quinine, L-phe, L-trp, urea) was characterized by a faster rate of its bitter perception and a faster decline in taste intensity.…”

Section: Bitterness Intensity Of Ternary Complex (Bp + L-ile)mentioning

confidence: 99%

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

Cai,

Wang,

Zhao

et al. 2024

J. Agric. Food Chem.

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To satisfy the demands of the food industry, innovative flavor enhancers need to be developed urgently to increase the food flavor. In our work, N-lauroyl phenylalanine (LP) was prepared from phenylalanine (l-Phe) and lauric acid (Lau) in water through the use of commercial enzymes (Promatex, Sumizyme FP-G, and Trypsin), and its flavor-presenting properties and mechanism were investigated. The highest LP yields obtained under one-factor optimized conditions were 61.28, 63.43, and 77.58%, respectively. Sensory assessment and an e-tongue test revealed that 1 mg/L LP enhanced the kokumi, saltiness, and umami of the simulated chicken broth solution and attenuated the bitterness of the l-isoleucine solution. The molecular simulation results suggested that the mechanisms of LP enhancement of kokumi and umami were related to hCaSR and hT1R1–hT1R3, and that hydrophobic forces and hydrogen bonds were involved in the binding of LP to taste receptors. The results implied that LP is a potential flavor enhancer for food applications.

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“…Several contemporary sensory science techniques have been developed specifically to help assess the temporal-evolution of such complex multisensory flavour experiences. These include the Temporal Dominance of Sensations (TDS) approach (e.g., Pineau et al, 2012 ; Charles et al, 2015 ; Galmarini et al, 2016 ; Wang et al, 2019b ; Higgins et al, 2021 ), as well as Temporal-Check-All-That-Apply (TCATA; Dooley et al, 2010 ; Ares and Jaeger, 2013 ; Wang et al, 2021b ; see also Castura, 2020 ; see also Hyde and Witherly, 1993 ). The studies that have been published to date using such techniques have revealed the complex temporal evolution of different notes in the multisensory flavour profile of many food and beverage products.…”

Section: Multisensory Flavour Perception and Sonic Seasoning: The Basicsmentioning

confidence: 99%

Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences

et al. 2021

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The term “sonic seasoning” refers to the deliberate pairing of sound/music with taste/flavour in order to enhance, or modify, the multisensory tasting experience. Although the recognition that people experience a multitude of crossmodal correspondences between stimuli in the auditory and chemical senses originally emerged from the psychophysics laboratory, the last decade has seen an explosion of interest in the use and application of sonic seasoning research findings, in a range of multisensory experiential events and online offerings. These marketing-led activations have included a variety of different approaches, from curating pre-composed music selections that have the appropriate sonic qualities (such as pitch or timbre), to the composition of bespoke music/soundscapes that match the specific taste/flavour of particular food or beverage products. Moreover, given that our experience of flavour often changes over time and frequently contains multiple distinct elements, there is also scope to more closely match the sonic seasoning to the temporal evolution of the various components (or notes) of the flavour experience. We review a number of case studies of the use of sonic seasoning, highlighting some of the challenges and opportunities associated with the various approaches, and consider the intriguing interplay between physical and digital (online) experiences. Taken together, the various examples reviewed here help to illustrate the growing commercial relevance of sonic seasoning research.

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Common bitter stimuli show differences in their temporal profiles before and after swallowing

Cited by 10 publications

References 64 publications

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

An overview of bitter compounds in foodstuffs: Classifications, evaluation methods for sensory contribution, separation and identification techniques, and mechanism of bitter taste transduction

A Novel Compound with Kokumi Properties: Enzymatic Preparation and Taste Presentation Evaluation of N-Lauroyl Phenylalanine

Commercializing Sonic Seasoning in Multisensory Offline Experiential Events and Online Tasting Experiences

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