Oral astringency: effects of repeated exposure and interactions with sweeteners

Lyman, Brian J.; Green, Barry G.

doi:10.1093/chemse/15.2.151

Cited by 130 publications

(85 citation statements)

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“…Both species met expectations for a high inhibition threshold for tannins relative to the smaller primates (Laska 1999;Simmen 1994;Simmen et al 1999). The chimpanzee inhibition threshold was reached at 3 mM tannic acid in 100 mM fructose and the gorillas at 4 mM tannic acid in 100 mM fructose solutions, The perceived intensity of tannic acid has been found to be decreased by sweetness (Lyman and Green 1990). Wild chimpanzees are known to ingest astringent foods when they are also sweet (Nishida 2000).…”

Section: Discussionmentioning

confidence: 99%

The role of taste in food selection by African apes: implications for niche separation and overlap in tropical forests

Remis

2005

Primates

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Ripe fruit eating shapes the behavior of most of the apes. Gorillas (Gorilla gorilla) and chimpanzees (Pan troglodytes) are very different sizes and, consequently, have been traditionally viewed as ecologically distinct, but few studies have explored the behavioral and physiological foundations of their diets. Debate continues on the extent that large-bodied gorillas may be less selective and more opportunistic fruit eaters than chimpanzees. Taste responses have been predicted to relate to body size and digestive strategies. This study employs laboratory research on taste perception and discrimination among captive zoo-housed chimpanzees and relates it to previous work on gorillas to better characterize diets and niche separation among these apes. During the captive trials, differences were recorded in consumption patterns of water and varying concentrations of dilute aqueous fructose (sweet) and tannic acid solutions (astringent), compounds commonly found in wild foods. The chimpanzees exhibited similar preference thresholds for fructose (50 mM) to other primates studied. They exhibited slightly lower inhibition thresholds for tannic acid solutions than gorillas, but higher than smaller primates studied to date. These preliminary findings suggest that tannin tolerance may well be mediated by body size, though possible species differences in salivary proteins or other sensory differences remain to be explored. This research furthers our efforts to understand the roles of body size and physiological adaptations in shaping diet and niche separation of chimpanzees and gorillas.

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Section: Discussionmentioning

confidence: 99%

The role of taste in food selection by African apes: implications for niche separation and overlap in tropical forests

Remis

2005

Primates

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“…Attributes were similar to those previously used to describe alcoholic and soft beverages (Lyman and Green 1990;Keast and Breslin 2003;Kappes et al 2006;Bajec and Pickering 2008;Hewson et al 2009) and some are detailed on the beer and whisky flavour wheels (Meilgaard et al 1979;Shortreed et al 1979). Complexity is a term which is frequently used to describe wine (Meillon et al 2010) and is said to encompass eight sensory dimensions: familiarity, homogeneity, harmony, balance, the number of perceived aromas, the ability to indentify sensations and the strength and persistence of flavour perception (Medel et al 2009).…”

Section: Discussionmentioning

confidence: 99%

The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer

et al. 2011

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Beer is a complex beverage. Beer flavour is a multisensory experience in which, in addition to aroma volatiles, CO 2 , ethanol, bitterness (hop acids) and sweetness all contribute. To investigate the interactions between these fundamental components, a model beer system was developed using representative ingredients. Samples, selected according to a D-optimal design, were assessed by sensory profiling techniques by a trained panel. Predictive polynomial models generated from mean panel data described variations in the attributes as a function of design factors. Results show that CO 2 significantly impacted on all discriminating attributes, including suppression of sweetness and modification of bitterness. A number of complex interactions with design factors showed the effects of CO 2 to be dependent upon component concentration and level of carbonation. CO 2 interacted with hop acids to increase carbonation and tingly perception, which increased linearly with hop acid addition but only at low levels of CO 2 . Ethanol was the main driver of warming perception and complexity. In agreement with other studies, ethanol enhanced sweet perception and also formed some complex interactions with hop acids and CO 2 to modify various attributes, illustrating its ability to interact with both gustatory and trigeminal stimuli. Whether the mechanisms behind these interactions originate at the gustatory periphery or at higher centres in the brain is an area for further investigation. This study provides an in-depth assessment of important flavour components in beer and advances the limited data available on the effects of CO 2 on sensory perception using a commonly carbonated beverage.

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“…The perception of bitterness and mouth dryness has been referred to as a 'twin sensation', with taste (bitterness) and tactile (dryness) sensations often difficult to perceptually separate in compounds exhibiting both qualities (Lyman & Green, 1990).…”

Section: Impact Of Hop Aroma On Perceived Bitterness Charactermentioning

confidence: 99%

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

Oladokun

Tárrega

James

et al. 2016

Food Research International

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9516222Highlights: Aroma modified intensity, character and temporal profile of bitterness in beer. Hop aroma modified perceived bitterness by taste-aroma interactions. Hop aroma evoked trigeminal sensations in the oral cavity. Trigeminal sensations impacted perceived beer bitterness intensity and character. Balance between aroma and bitterness levels determined bitterness character. AbstractThe effect of hop aroma on perceived bitterness intensity, character and temporal profile of beer was investigated. A hop aroma extract was added at 3 levels (0, 245, 490 mg/L) to beers at low, medium and high bitterness. Beers were evaluated for perceived bitterness intensity, harshness, roundedness and linger by a trained panel using a rankrating technique at each bitterness level, with and without nose clips. The use of nose clips enabled the olfactory aspect to be decoupled from taste and mouthfeel aspects of bitterness perception. Results showed significant modification of perceived bitterness in beer by hop aroma depending on the inherent level of bitter-ness. These modifications were mainly driven by olfaction -in an example of taste-aroma interactions, as well as certain tactile sensations elicited by the hop aroma extract in the oral cavity. At low bitterness, beers with hop aroma added were perceived as more bitter, and of 'rounded' bitterness character relative to those without hop aroma. When judges used nose clips, this effect was completely eliminated but the sample was perceived to have a 'harsh' bitterness character. Conversely, at high bitterness, even when nose clips were used, judges still perceived beers containing hop aroma to be more bitter. These increases in bitterness perception with nose clips indicates the stimulating of other receptors, e.g. trigeminal receptors by hop aroma extract, which in tandem with the high bitterness, cause perceptual interactions enhancing bitterness intensity and also affecting bitterness character. Bitterness character attributes such as 'round' and 'harsh' were found to significantly depend on bitterness and aroma levels, with the second level of aroma addition (245 mg/L) giving a 'rounded' bitterness in low bitterness beers but 'harsh' bitterness in high bitterness beers. The impact of aroma on temporal bitterness was also confirmed with time-intensity measurements, and found to be mostly significant at the highest level of hop aroma addition (490 mg/L) in low bitterness beers. These findings represent a significant step forward in terms of understanding bitterness flavour perception and the wider impact of hop compounds on sensory perception.

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Oral astringency: effects of repeated exposure and interactions with sweeteners

Cited by 130 publications

References 0 publications

The role of taste in food selection by African apes: implications for niche separation and overlap in tropical forests

The role of taste in food selection by African apes: implications for niche separation and overlap in tropical forests

The Interactions of CO2, Ethanol, Hop Acids and Sweetener on Flavour Perception in a Model Beer

Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract

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