Effect of Concentration on Taste-Taste Interactions in Foods for Elderly and Young Subjects

Mojet, J.; Heidema, Johannes; Christ-Hazelhof, E.

doi:10.1093/chemse/bjh070

Cited by 87 publications

(45 citation statements)

References 31 publications

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“…However, it has been difficult to relate higher optimal flavor concentration to lower performances in sensory tests (Koskinen et al 2003b;Forde and Delahunty 2004;Kremer et al 2005;Koskinen and Tuorila 2005). Besides, not all studies find positive effects of flavor enhancement on intake and liking in elderly people (Mojet et al 2004;Koskinen et al 2003b).…”

Section: Introductionmentioning

confidence: 99%

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

Essed

Kleikers

Staveren

et al. 2009

International Journal of Food Sciences and Nutrition

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Mono-sodium glutamate (MSG) and/or flavors may improve palatability and intake in elderly people. Whether this improvement is related to a decline in chemosensory sensitivity is unclear. We examined the effect of flavor-enhanced tomato soup (1,200 mg/l MSG (0.12% MSG) + 3 g/l celery powder) versus non-enhanced soup on intake and liking in 120 older adults (72+/-6 years). Olfactory and gustatory performance was measured. For the whole group, no difference in intake (198 g vs. 203 g) (P =0.97), liking (6.6 vs. 6.7) (P =0.99) and strength (7.2 vs. 7.2) (P =0.76) between the soups was found. Intake (P =0.52), liking (P =0.90) and strength (P =1.00) between the soups were not different within the low olfactory/low gustatory group. Intake and liking of the flavor-enhanced soup was not increased within elderly with low chemosensory sensitivity. Enhancing flavors to increase intake and liking may not be a uniform approach due to the heterogeneity in chemosensory losses among elderly people.

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Section: Introductionmentioning

confidence: 99%

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

Essed

Kleikers

Staveren

et al. 2009

International Journal of Food Sciences and Nutrition

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“…26,27) According to a study of taste mixture interactions in human sensation testing reported by Green et al, the sourness of citric acid was not suppressed by quinine sulfate (bitterness standard). 27) Overall, these sources suggest that sour substances may be good bitterness suppressors without losing their own sour tastes.…”

Section: Discussionmentioning

confidence: 99%

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Haraguchi

Uchida

Hazekawa

et al. 2016

CHEMICAL & PHARMACEUTICAL BULLETIN

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The purpose of this study was to determine which foods and/or drinks are capable of reducing the bitterness of topiramate when consumed together with the medicine. The inhibitory effects of foods/drinks (yoghurt and nine other foods/drinks) on the bitterness of topiramate (5 mg/mL) were evaluated with a taste sensor using a bitterness-responsive membrane (C00). The effect of topiramate on the taste characteristics of the foods/drinks themselves was also evaluated by taste sensor outputs. The viscosities of the foods/drinks and the influence of the lactic acid and orotic acid components of yoghurt, the most successful of the tested substances in taste masking, on the bitterness of topiramate were also measured. Yoghurt was predicted to be the most effective of the foods/drinks tested in reducing the acidic bitterness-responsive sensor output of topiramate. The outputs of the astringency sensor, sourness sensor, and saltiness sensor to yoghurt were not reduced by the addition of topiramate. The viscosity and lactic acid and orotic acid components of yoghurt seemed to be the keys in reducing the bitterness of topiramate. Yoghurt is predicted to be the food/drink most capable of reducing the bitterness of topiramate without losing the taste of the food/drink itself.

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“…For obtaining enhanced salty taste, flavour enhancing natural ingredients could be employed in food formulation which helps to obtain savory profile and rebalance the flavor of products containing low sodium along with contribution of increased saltiness perception [22]. Since salt reduction is known to have greater impact on flavour perception, an investigation on the flavour and textural properties of white bread containing 10-50% less sodium in which salt was replaced with fermented soy sauce at 25, 50 and 100% was conducted.…”

Section: Sensory Response For Control Productsmentioning

confidence: 99%

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

Hm¹,

Sn²,

Devisetti³

et al. 2017

J Exp Food Chem

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Palatability is considered as a major determinant of food selection and intake. Umami foods are being employed widely in savory food formulation for its greater potential for enhancing savory taste. In the present investigation, the role of monosodium glutamate (MSG) in salt reduction along with spices was investigated to understand the flavor potentiating effect and synergistic action of MSG. Deep fried unleavened wheat based traditional Indian bread (Poories) was chosen to study the acceptability. Control product was prepared with 2.0% salt. For experimental products, two levels of MSG viz, 75 and 100 mg/100 g and three levels of salt, namely, 1.5, 1.75 and 2.0% were selected. Spices, namely, chili (Capsicum annum L.) cumin (Cuminum cyminum)), pepper (Piper nigrum L) and omum (Trachyspermum ammi)) were incorporated into the product, either as single spice or in combination. The results revealed that the MSG added products were given a higher score for umami flavour in comparison to the control product. In general, MSG added products scored better for flavor in salt reduced products. Results of low sodium poories with single spices and different level of salt indicated that all products prepared with spices were equally liked for the selected sensory characteristics. The products prepared with 1.75% salt obtained highest scores. This is indicative of the flavour enhancing property of MSG. Similarly for products with mixture of spices; salt reduced products were also accepted well. PCA plot revealed the flavor potentiating effect of MSG in salt reduction. Thus it could be said that using MSG and spices combination would be a better option for achieving salt reduction in savory products.

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Effect of Concentration on Taste-Taste Interactions in Foods for Elderly and Young Subjects

Cited by 87 publications

References 31 publications

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

No effect on intake and liking of soup enhanced with mono-sodium glutamate and celery powder among elderly people with olfactory and/or gustatory loss

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Determining Efficacy of Monosodium Glutamate for Salt Reduction in Plain and Spiced ‘Poories’ Through Sensory Responses

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