Flavours: the pleasure principle

Prescott, John

doi:10.1186/2044-7248-4-15

Cited by 9 publications

(5 citation statements)

References 18 publications

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“…These results are in accordance with the fact that the animal character is considered a major cause of rejection of samples by wine professionals (Frost and Noble , Torri et al , Saenz‐Navajas et al ), thus increasing the intensity of this off‐odour would be detrimental for wine quality and thus preference. It is noteworthy that these thresholds were much higher than those found for the fruity and woody models, confirming how the negative hedonic tone of HA was much easier to identify in pleasant fruity or woody contexts than in unpleasant contexts as was already suggested by Prescott ().…”

Section: Resultssupporting

confidence: 78%

“…Most probably, at these concentration levels, participants integrated the signal of both spirit‐like and animal aromas in a unique unpleasant signal mostly identified as animal (Figure ). This was supported by Prescott (), who pointed out that the main aim of sensory integration is to confer hedonic valence (positive or negative) to flavour objects rather than identification.…”

Section: Resultsmentioning

confidence: 85%

“…Data in Figure additionally revealed that judges find progressively more difficulty in detecting the spirit‐like character while they find it easier to detect the animal nuance. This should be the outcome of sensory interactions (Laing et al , Prescott ), resulting in sensory integration (Lawless ) of attributes sharing a hedonic category (i.e. with negative or positive valence).…”

Section: Resultsmentioning

confidence: 99%

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Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

de-la-Fuente-Blanco¹

2017

Australian Journal of Grape and Wine Research

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Background and Aims This study aimed to identify the minimal concentration of higher alcohols (HA) (isoamyl alcohol/isobutanol) that causes readily discernible changes in aroma properties and preferences according to a group of Spanish wine experts. Methods and Results A group of 16 Spanish wine experts carried out several series of two‐alternative forced‐choice sensory tests on three wine models (WMs) with specific aroma properties (fruity, woody and animal). Control WMs were contrasted to samples containing an increasing concentration of HA. Levels of 299 and 288 mg/L of HA were able to confer their spirit‐like characteristic aroma to fruity and woody‐like WMs and to suppress red fruit (299 mg/L) and woody (281 mg/L) attributes, respectively. A concentration of 365 and 375 mg/L of HA increased the animal aroma generated by ethyl phenols and the spirit‐like nuances of HA, respectively. The presence of HA at a concentration ranging from 284 to 358 mg/L caused a decrease in the preference. In woody WMs, highly sensitive participants were able to detect and perceive as negative an addition of HA as little as 17 and 22 mg/L. Conclusions This is the first work estimating the concentration of HA able to affect aroma properties and hedonic character of red wines. Significance of the Study These results can assist while making decisions mainly during the fermentation stage to control HA production.

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Section: Resultssupporting

confidence: 78%

Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

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Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

de-la-Fuente-Blanco¹

2017

Australian Journal of Grape and Wine Research

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“…Flavor is the integration of taste odors and oral somatosensory quality. Flavor seems to be important attribute of food that influence our motivation to consume (Prescott, 2015). Same with color, aroma, hardness, and chewiness, substitution with 50% rice bran was not significantly different with the samples without rice bran, but 100% rice bran substitution significantly decreased the flavor score of meatball.…”

Section: Effect Of Substitution With Rice Bran In Meatballs To Acceptmentioning

confidence: 95%

Improving meatball quality using different varieties of rice bran as natural antioxidant

Kartikawati¹,

Purnomo²

2018

Food Res.

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Meatballs are very popular in every social class in many developing countries including Indonesia and are produced both under the cottage or commercial meat processing industries. Rice bran contains antioxidants and therefore the substitution of cassava starch (tapioca) in making meatball are expected to improve the functional quality of "bakso" into one of traditional healthy restructured meat product. Rice bran has antioxidant activity which different among varieties and agronomical environment. Therefore, the objective of this study was to determine the bioactive compounds such us antioxidant activity of crude extract of rice bran from Bramo, Serang and Menthik rice varieties, those were obtained from East Java, Indonesia and to study the efficacy of utilization the above rice bran to improve functional quality of meat ball. Results of the study showed that the best substitution preferred by panelists was the substitution of tapioca starch with 50% Serang rice bran with organoleptic scores of 4.98; 4.84; 4.93; 4.6; 4.5 and 4.9, respectively, for color, aroma, hardness, chewiness, taste, and flavor. This substitution treatment also increased (p<0.05) the antioxidant activity from 16.75% to 35.78% and total phenol of meatballs from 37.82 mg/100 g to 90.81 mg/100 g. The results also showed that substitution of tapioca starch with 50% Serang rice bran obviously improved the eating quality of the meatballs as a community healthy food.

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“…The papers deal with the following topics: the comparative biology of taste [9]; fat as a basic taste [10]; umami taste in relation to gastronomy [11]; the mechanism of kokumi taste [12]; geography as a starting point for deliciousness [13], temporal design of taste and flavor [14]; the pleasure principle of flavors [15]; taste as a cultural activity [16]; taste preferences in primary school children [17]; taste and appetite [18]; umami taste in relation to health [19]; taste receptors in the gastrointestinal tract [20]; neuroenology and the taste of wine [21]; the brain mechanisms behind pleasure [22]; the importance of sound for taste [23]; as well the effect of kokumi substances on the flavor of particular food items [24,25].…”

mentioning

confidence: 99%

The science of taste

Mouritsen

2015

Flavour

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An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, social sciences, as well as the arts each contributes their perspective on what we call taste. For the natural sciences, the key concept is flavor encompassing all physical, chemical, and neurophysiological aspects. For researchers in human sciences, psychology, anthropology, and social sciences, taste is a broader concept related to tradition, geography, culture, as well as social relations. For cooks and practitioners, taste is a multimodal facet of food and the way we perceive and enjoy it. An interdisciplinary symposium on The Science of Taste brought together in August 2014 researchers and practitioners who deal with taste from many different perspectives with an aim to provide a composite mosaic of our current understanding of taste.

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Flavours: the pleasure principle

Cited by 9 publications

References 18 publications

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

Levels of higher alcohols inducing aroma changes and modulating experts' preferences in wine model solutions

Improving meatball quality using different varieties of rice bran as natural antioxidant

The science of taste

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