Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

Nakaya, Kyoko; Kohata, Tomoko; Doisaki, Nobushige; Ushio, Hideki; Ohshima, Toshiaki

doi:10.1111/j.1444-2906.2006.01230.x

Cited by 12 publications

(12 citation statements)

References 13 publications

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“…The bitterness of quinine in fish oil-in-water emulsions was only significantly dependent on droplet size for one of the fish oils studied, suggesting limited interaction with the droplet surface (140). On the other hand, in the same study rats significantly preferred the quinine-containing emulsions with smaller droplet sizes for all the three fish oils in a two-bottle preference test.…”

Section: Delivery Systems To Mask Bitter Tastementioning

confidence: 99%

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

2014

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Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food and pharmaceutical manufacturers share a common need for bitterness-masking strategies that allow them to deliver useful quantities of the active compounds in an acceptable form and in this review we compare and contrast the challenges and approaches by researchers in both fields. We focus on physical approaches, i.e., micro- or nano-structures to bind bitter compounds in the mouth, yet break down to allow release after they are swallowed. In all of these methods, the assumption is the degree of bitterness suppression depends on the concentration of bitterant in the saliva and hence the proportion that is bound. Surprisingly, this hypothesis has only rarely been fully tested using a combination of adequate human sensory trials and measurements of binding. This is especially true in pharmaceutical systems, perhaps due to the greater experimental challenges in sensory analysis of drugs.

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Section: Delivery Systems To Mask Bitter Tastementioning

confidence: 99%

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

2014

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“…Figure 1 shows that the addition of a tastant to the emulsions did not affect their stability, and therefore, emulsions with and without tastant addition are considered stable and In addition to physicochemical stability, the emulsions' droplet size, viscosity and pH were measured to evaluate whether tastant addition affected these parameters in the emulsions. Previous results on the effects of droplet size on flavor detection have shown that taste perception was influenced in tastant-containing emulsions with droplet sizes varying between 1.0 and 5.5 mm (Nakaya et al 2006). Conversely, taste perception was not affected in unflavored emulsions with droplet sizes ranging from 0.5 to 6.0 mm ( These results suggest that the sensory results obtained in this research will not be affected by the physicochemical characteristics of the samples (stability, droplet size, viscosity and/or pH).…”

Section: Physicochemical Characterization Of the Emulsionsmentioning

confidence: 99%

Effects of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds

Thurgood

Martini

2010

Journal of Sensory Studies

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This study assessed the effects of three emulsified systems on taste thresholds and the near-threshold taste intensities of the five tastes (sweet, sour, salty, bitter and umami). Emulsions were formulated with different lipid chemical compositions. Lipid addition in an emulsified form significantly increased thresholds for sour and bitter tastes produced by citric acid and quinine hydrochloride, respectively. No significant differences were found in the threshold levels in emulsions formulated with different lipids for the five tastes evaluated. In general, for the same tastant concentration, taste intensities for sour and bitter tastes were lower in emulsions compared with the aqueous solutions, which is related to the higher threshold observed in the emulsions. On the other hand, the presence of a lipid phase increased the perception of umami and saltiness, with higher intensity values observed in the emulsions. Finally, lipid addition did not affect sweet intensities. These results suggest that, depending on the type of tastant used, the presence of a lipid phase in an emulsified form may alter the sensory perception of foods. Further research needs to be made for specific products to evaluate the effects of specific ingredients on the sensory properties of foods. PRACTICAL APPLICATIONSConsumers are aware of the health consequences associated with their diets. Current tendencies of incorporating a healthy diet in consumers' everyday lives have challenged food manufacturers to produce foods with improved nutritional qualities while maintaining their sensory characteristics. Some of these improvements include the formulation of low-sodium, low-carbohydrate 1 Corresponding

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“…Moreover, they concluded that lipids can limit the ability of tastants to arrive at and to interact with the taste receptor cells. Nakaya and others () found that bitterness intensities were lower in emulsion with smaller oil droplets.…”

Section: Resultsmentioning

confidence: 95%

“…Vingerhoeds and others () reported that emulsion droplet size did not have a significant effect on odor, taste, and aftertaste. In contrast, Nakaya and others () reported that bitter taste intensities of tuna oil emulsions with smaller droplet sizes (diameter = 1.00 μm) were lower than that of larger oil droplets (diameter = 5.50 μm). This supported the hypothesis that smaller oil droplets may have a bitterness suppressing effect.…”

Section: Introductionmentioning

confidence: 88%

Oil‐in‐Water Emulsion Exhibits Bitterness‐Suppressing Effects in a Sensory Threshold Study

Torrico

Sae‐Eaw

Sriwattana

et al. 2015

Journal of Food Science

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Little is known about how emulsion characteristics affect saltiness/bitterness perception. Sensory detection and recognition thresholds of NaCl, caffeine, and KCl in aqueous solution compared with oil-in-water emulsion systems were evaluated. For emulsions, NaCl, KCl, or caffeine were dissolved in water + emulsifier and mixed with canola oil (20% by weight). Two emulsions were prepared: emulsion 1 (viscosity = 257 cP) and emulsion 2 (viscosity = 59 cP). The forced-choice ascending concentration series method of limits (ASTM E-679-04) was used to determine detection and/or recognition thresholds at 25 °C. Group best estimate threshold (GBET) geometric means were expressed as g/100 mL. Comparing NaCl with KCl, there were no significant differences in detection GBET values for all systems (0.0197 - 0.0354). For saltiness recognition thresholds, KCl GBET values were higher compared with NaCl GBET (0.0822 - 0.1070 compared with 0.0471 - 0.0501). For NaCl and KCl, emulsion 1 and/or emulsion 2 did not significantly affect the saltiness recognition threshold compared with that of the aqueous solution. However, the bitterness recognition thresholds of caffeine and KCl in solution were significantly lower than in the emulsions (0.0242 - 0.0586 compared with 0.0754 - 0.1025). Gender generally had a marginal effect on threshold values. This study showed that, compared with the aqueous solutions, emulsions did not significantly affect the saltiness recognition threshold of NaCl and KCl, but exhibited bitterness-suppressing effects on KCl and/or caffeine.

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Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

Cited by 12 publications

References 13 publications

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

Physical Approaches to Masking Bitter Taste: Lessons from Food and Pharmaceuticals

Effects of Three Emulsion Compositions on Taste Thresholds and Intensity Ratings of Five Taste Compounds

Oil‐in‐Water Emulsion Exhibits Bitterness‐Suppressing Effects in a Sensory Threshold Study

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