Individual astringency responsiveness affects the acceptance of phenol-rich foods

Dinnella, Caterina; Recchia, Annamaria; Tuorila, Hely; Monteleone, Erminio

doi:10.1016/j.appet.2011.02.017

Cited by 84 publications

(66 citation statements)

References 53 publications

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“…Astringent mouthfeel, often caused by polyphenols and tannins, can be considered a warning mechanism against eating foods potentially harmful (Shimada, 2006), although it is expected in some foods, such as red wine (Gawel, 1998). Sensitivity to astringency varies and it has been found that people with a higher sensitivity to astringent foods also tend to dislike these foods (Dinnella, Recchia, Tuorila, & Monteleone, 2011). These mechanisms can explain some results found in this study, such as the drivers of disliking found in preference mapping.…”

Section: Discussionsupporting

confidence: 59%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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The objective of this study was to compare acceptance of different flavor combinations across countries, determine consumer clusters across countries and identify drivers of liking for a healthy product (pomegranate juice). Five pomegranate juices varying in flavor character were evaluated by consumers in Estonia, Spain, Thailand, and the United States. In this study the consumers evaluated overall acceptability and flavor, sweet, sour, fruity, and pomegranate flavor liking. Also, Just About Right (JAR) questions were answered for those same attributes. The results suggested that although some samples varied in their liking across countries, larger differences in acceptance were found between consumer clusters across countries.These data suggest that individual consumer variation is greater than country specific variation. In addition, factors such as taste sensitivity or prior exposure rather than flavor are important in acceptability of pomegranate juices.

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Section: Discussionsupporting

confidence: 59%

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Koppel

Chambers

Vázquez‐Araújo

et al. 2014

Food Quality and Preference

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“…Based on these data, evidence of the genetic effects underlying astringency was found while the connection between astringency and individual food choices remained complex. This study confirms the previous findings showing that astringency is generally perceived as a negative attribute (Lesschaeve and Noble 2005;Dinnella et al 2011). Among respondents who perceived the astringent juice as very unpleasant, the majority also perceived astringency as very intense.…”

Section: Discussionsupporting

confidence: 94%

“…Before the tests, the participants received written and oral instructions. All participants completed questionnaires for the evaluation of the pleasantness and use frequency of selected foods and beverages (Dinnella et al 2011). …”

Section: Data Collectionmentioning

confidence: 99%

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Astringency Perception and Heritability Among Young Finnish Twins

et al. 2011

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The genetics of astringency perception and the contribution of astringency to the pleasantness and use frequency of phenol-rich foods and beverages were studied in a Finnish twin cohort of young adults (aged 22-25 years). A total of 194 participants (96 males, 98 females) comprised of 81 full pairs (24 monozygotic, 57 dizygotic) and 32 twin individuals without the co-twin participating.Pleasantness and intensity of an apple juice with added tannic acid (TA juice; 1.5 g/L) relative to an untainted apple juice were recorded. Two saliva samples were collected, the first after 12 h of fasting and the second after the stimulation with TA juice. Saliva samples were characterized by determining the total protein, amylase, proline-rich protein, histatin, cystatin, and mucin contents. Participants filled in questionnaires comprising of pleasantness and use frequency of eight astringent items vs their less astringent counterparts. TA juice was perceived as less pleasant and more intense than the pure apple juice. The relationship between astringency, product pleasantness, and food use were found to be complex. Although astringency influenced significantly the sensory experience of the phenolrich foods and beverages, the pleasantness and use frequency of the products were not primarily steered by their astringency level. In twin analyses, the first tentative evidence of the genetic variation underlying astringency perception was discovered.

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“…It is also very suggestive that this effect is much stronger in white wine than in red wine in which the mouth-feel component of its flavor is more accentuated owing to the presence of more tannins. 51 The fact that the effect of rs9276975:C4T on wine liking is twice as large in women than in men seems to support the olfactory hypothesis. Women have in fact been described as being more sensitive than men to specific odors 52,53 also in the specific case of MHC driven body odor recognition.…”

Section: Discussionmentioning

confidence: 88%

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking

Pirastu

Kooyman

Traglia³

et al. 2015

Eur J Hum Genet

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Wine is the most popular alcoholic beverage around the world and because of its importance in society has been widely studied. Understanding what drives its flavor has been a quest for decades but much is still unknown and will be determined at least in part by individual taste preferences. Recently studies in the genetics of taste have uncovered the role of different genes in the determination of food preferences giving new insight on its physiology. In this context we have performed a genome-wide association study on red and white wine liking using three isolated populations collected in Italy, and replicated our results on two additional populations coming from the Netherland and Central Asia for a total of 3885 samples. We have found a significant association (P = 2.1 × 10 − 8 ) between white wine liking and rs9276975:C4T a polymorphism in the HLA-DOA gene encoding a non-canonical MHC II molecule, which regulates other MHC II molecules. The same association was also found with red wine liking (P = 8.3 × 10 − 6 ). Sex-separated analysis have also revealed that the effect of HLA-DOA is twice as large in women as compared to men suggesting an interaction between this polymorphism and gender. Our results are one of the first examples of genome-wide association between liking of a commonly consumed food and gene variants. Moreover, our results suggest a role of the MHC system in the determination of food preferences opening new insight in this field in general. INTRODUCTIONWine is probably the oldest produced beverage in human history dating its first apparition in Georgia 7000 BC. It is extremely important for many cultures not only for its economy but also from the social and religious point of view. For these reasons it is also the most common and consumed type of alcoholic beverage throughout the world. 1,2 In addition, several studies indicate that modest wine consumption can have some beneficial health effects, including protection against cardiovascular and Alzheimer's disease. [3][4][5][6] There has been extensive research aiming to improve both its production and its flavor. The taste of wine depends on many different sensory perceptions ranging from taste and olfaction to texture. 7 Wine is a mixture of thousands of molecules that can contribute to its final taste, 8 and its composition varies greatly depending on the grapes used, climate and production method. 9 Although the flavor of some of these compounds is very well known, it is really difficult to understand what their role in final taste is. 7,10,11 The relevant role of genetic factors both on alcohol consumption and dependence has been clearly demonstrated by genome-wide association study (GWAS) studies. [12][13][14][15][16] Moreover, studies on the genetic variations in bitter taste receptors have also shown that variations in TAS2R16 and TAS2R38 genes can influence alcohol intake [17][18][19] but not dependence. 19 On the contrary, very little is known about the possible contribution of genetic factors to alcohol preferences in humans. Recen...

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Individual astringency responsiveness affects the acceptance of phenol-rich foods

Cited by 84 publications

References 53 publications

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Cross-country comparison of pomegranate juice acceptance in Estonia, Spain, Thailand, and United States

Astringency Perception and Heritability Among Young Finnish Twins

Genome-wide association analysis on five isolated populations identifies variants of the HLA-DOA gene associated with white wine liking

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