Flavour sensory qualities and consumer perceptions – a comparison of sensory and brain activity responses to flavour components in different populations

Patterson, John; Owen, Caroline M.; Frank, Damian; Smith, Rebecca C.; Cadusch, Peter J.

doi:10.1111/j.1365-2621.2004.00807.x

Cited by 7 publications

(4 citation statements)

References 28 publications

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“…Watanuki and Kim [92] found that the beta wave activity increased in the left frontal brain region due to a pleasant odor. Patterson et al [93] examined the relationship between odor responses of consumers to different flavor components ( para -cresol 4-methylphenol, 2-heptanone, methional, 3-methylthiopropionaldehyde and dimethyltrisulphide). The authors suggested an ability of sensory ratings and brain recording techniques to reveal differences in responses associated with variations in background and experience.…”

Section: Effect Of Inhalation Of Fragrance On Eeg Activitymentioning

confidence: 99%

Influence of Fragrances on Human Psychophysiological Activity: With Special Reference to Human Electroencephalographic Response

2016

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The influence of fragrances such as perfumes and room fresheners on the psychophysiological activities of humans has been known for a long time, and its significance is gradually increasing in the medicinal and cosmetic industries. A fragrance consists of volatile chemicals with a molecular weight of less than 300 Da that humans perceive through the olfactory system. In humans, about 300 active olfactory receptor genes are devoted to detecting thousands of different fragrance molecules through a large family of olfactory receptors of a diverse protein sequence. The sense of smell plays an important role in the physiological effects of mood, stress, and working capacity. Electrophysiological studies have revealed that various fragrances affected spontaneous brain activities and cognitive functions, which are measured by an electroencephalograph (EEG). The EEG is a good temporal measure of responses in the central nervous system and it provides information about the physiological state of the brain both in health and disease. The EEG power spectrum is classified into different frequency bands such as delta (0.5–4 Hz), theta (4–8 Hz), alpha (8–13 Hz), beta (13–30 Hz) and gamma (30–50 Hz), and each band is correlated with different features of brain states. A quantitative EEG uses computer software to provide the topographic mapping of the brain activity in frontal, temporal, parietal and occipital brain regions. It is well known that decreases of alpha and beta activities and increases of delta and theta activities are associated with brain pathology and general cognitive decline. In the last few decades, many scientific studies were conducted to investigate the effect of inhalation of aroma on human brain functions. The studies have suggested a significant role for olfactory stimulation in the alteration of cognition, mood, and social behavior. This review aims to evaluate the available literature regarding the influence of fragrances on the psychophysiological activities of humans with special reference to EEG changes.

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Section: Effect Of Inhalation Of Fragrance On Eeg Activitymentioning

confidence: 99%

Influence of Fragrances on Human Psychophysiological Activity: With Special Reference to Human Electroencephalographic Response

2016

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“…MB preparations were introduced to untrained panelists from the staff and master students of Nutrition and Food Technology Department at the University of Jordan. The sample temperature was around 15°C when introduced to the panelists who were asked to evaluate the overall acceptability of each sample using a nine-point hedonic scale test (Patterson et al 2004).…”

Section: Selection Of Optimal Formulamentioning

confidence: 99%

Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Omar¹,

Abdullah²,

Humeid³

et al. 2012

Czech J. Food Sci.

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Twenty formulas of eggplant dip, motabbal al-bathinjan in Arabic (MB), using different percentages of grilled eggplant, tahina (sesame pulp), and yogurt with constant levels of salt and citric acid were prepared and evaluated for the overall acceptability. The formula composed of 84.2% pulp of peeled grilled eggplant and 14% tahina without the addition of yogurt was found the most acceptable. The cold point of the canned MB was found to be in the geometric centre of the can. Canning of MB was conducted using three time/temperature combinations at the centre (80°C/5 min, 85°C/4 min, and 90°C/3 min). It was found that all heat-processes applied resulted in a commercially sterile canned MB with a high sensorial quality, as evidenced by the results of microbiological examinations, incubation tests, and sensory evaluation. Based on bacillus coagulans, that may grow and cause flat sour spoilage of canned MB, the sterilisation value (F 100 ) was estimated of the whole heat-process from the filling till cooling to about 70°C.

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“…It can lead to either good or bad emotions when smelling or consuming food products. A change in the electroencephalographic (EEG) spectra can reveal a change in memory performance and the cognitive state (Patterson et al, 2004;Ndaro & Wang, 2018).). The relation between EEG results and the sensory properties of food products can provide helpful data to create emotions and affect decision-making.…”

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of combined treatment including Litsea cubeba essential oil and wood smoke on Aspergillus niger development and consumer acceptability of dried catfish (Ariidae)

Sinthupachee

Koomhin

Matan

et al. 2022

Int J of Food Sci Tech

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Summary Dried fish exports generate massive revenue. These exports are in highest demand in the world market. However, dried fish can quickly become spoiled by mould. This creates foul odours that may affect consumer acceptance. Dried fish requires natural antimicrobial agents to improve shelf life. This study aimed to control mould growth and improve the organoleptic properties of dried fish using Litsea cubeba oil vapour in combination with wood smoke. In addition, to understand consumer acceptability, the treated dried fish was used to test consumer brain responses using electroencephalography (EEG). The participants who were able to eat dried fish preferred smoked food and had no history of allergies to dried fish, and essential oils were selected for this test. The combined treatment of the L. cubeba oil vapour at ≥60 μL and smoke for 30 s completely controlled the growth of A. niger at least 6 Log10 CFU g−1 and extended the shelf life of dried fish to 7 days at 30 ± 2 °C compared with the control (3 days). The panellists preferred the dried fish treated with the combined treatment more than the untreated fish (P < 0.05). The consumption (smelling, eating and swallowing) of the treated fish by the participants increased the alpha wave activity in their brains to increase the activation of the neural circuits for attention, working memory, active stage and sensory‐motor integration. These findings can be helpful for smoke‐dried fish product development and dried fish preservation.

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Flavour sensory qualities and consumer perceptions – a comparison of sensory and brain activity responses to flavour components in different populations

Cited by 7 publications

References 28 publications

Influence of Fragrances on Human Psychophysiological Activity: With Special Reference to Human Electroencephalographic Response

Influence of Fragrances on Human Psychophysiological Activity: With Special Reference to Human Electroencephalographic Response

Optimal composition and heat processing requirements for canning of eggplant dip (Motabbal Al-bathinjan)

Effect of combined treatment including Litsea cubeba essential oil and wood smoke on Aspergillus niger development and consumer acceptability of dried catfish (Ariidae)

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