Percepção De Sabor: Uma Revisão

Strapasson, Giovana c.; López, Ana; Basso, Tenille; Santos, Daniele f.; Mulinari, Rogério Andrade; Wille, Grace M. F. C.; Barreira, Sandra W

doi:10.5380/acd.v12i1.27247

Cited by 8 publications

(6 citation statements)

References 3 publications

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“…In this case, the sodium and caffeine chloride solutions may have come into contact with parts of the tongue with more receptors for these flavors, allowing more intense identification of the salty and bitter flavors than the other flavors tested. 35 Regardless of the concentration assessed, no significant associations were found in the present study between taste sensitivity and factors such as smoking, alcohol consumption, use of medication, gender and nutritional status. These findings may be associated with the similar life habits of the adults and elderly persons studied.…”

Section: Discussioncontrasting

confidence: 69%

Taste sensitivity of adults and elderly persons

Neumann

Schauren

Adami

2016

Rev. bras. geriatr. gerontol.

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Objective: To compare the taste sensitivity of adults and elderly people, considering nutritional status, smoking and alcohol consumption. Method: Forty-six volunteers participated in the research, thirteen of whom were adult employees of a company from the food industry and thirty-three of whom were elderly residents of three Long-Term Care Facilities for the Elderly from the Vale do Taquari (Taquari Valley). They responded to a structured questionnaire about their socioeconomic data and use of medication, smoking and alcohol consumption, and underwent a nutritional evaluation and a taste sensitivity test. The taste sensitivity test was applied at three different concentrations for every flavor, with 4 drops dripped on the tongue of the volunteer, who described the level of perceived palatability, giving a score of 0-5. Data was analyzed through statistical analysis using the Statistical Package SPSS 20.0, considering a value of significance of p<0.05. Result: a reduction in the taste sensitivity of the elderly persons was noted for the sweet and sour solutions, in comparison with adults, as the majority of the elderly people demonstrated lower sensitivity scale scores for the citric acid solution in concentration 1 ( p=0.004) and concentration 2 ( p=0.049) and sucrose in concentration 3 ( p=0.026). Conclusion: Elderly people had a lower perception of the sweet and sour flavors than adults. Moreover, nutritional status, gender, alcohol consumption, smoking and medication use were not significantly associated with the taste perception of the individuals evaluated.

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Section: Discussioncontrasting

confidence: 69%

Taste sensitivity of adults and elderly persons

Neumann

Schauren

Adami

2016

Rev. bras. geriatr. gerontol.

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“…The mechanism of detection of these taste qualities begins with the taste receptor on the apical membrane of taste receptor cells in the tongue. These receptors bind to taste substances, recognizing them and activate the taste cells which then transmit sensory information to nerve cells and into the brain (Strapasson et al, 2011).…”

Section: Sweet Taste Receptormentioning

confidence: 99%

Sweeteners and sweet taste enhancers in the food industry

Beltrami¹,

Döring

Lindner

2018

Food Sci. Technol

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The search for new sweeteners technologies has increased substantially in the past decades as the number of diseases related to the excessive consumption of sugar became a public health concern. Low carbohydrates diets help to reduce ingested calories and to maintain a healthy weight. Most natural and synthetic high potency non-caloric sweeteners, known to date, show limitations in taste quality and are generally used in combination due to their complementary flavor characteristics and physicochemical properties in order to minimize undesirable features. The challenge of the food manufacturers is to develop low or calorie-free products without compromising the real taste of sugar expected by consumers. With the discovery of the genes coding for the sweet taste receptor in humans, entirely new flavor ingredients were identified, which are tasteless on their own, but potentially enhance the taste of sugar. These small molecules known as positive allosteric modulators (PAMs) could be more effective than other reported taste enhancers at reducing calories in consumer products. PAMs could represent a breakthrough in the field of flavor development after the increase in the knowledge of safety profile in combination with sucrose in humans. Practical Application:The food industry uses more and more sweeteners to supply the demand for alternative sugar substitutes in products with no added, low or sugar free claims. Along with the interest in sugar reduction, there has also been a continuing industrial focus on clean label formulations, such as in the natural sweeteners added products. To increase this knowledge, the article presents detailed information concerning potency, technological properties and food applications of synthetic and natural sweeteners. Furthermore, this work discusses the challenges and possible application of sweet taste enhancers in the food industry.

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“…O trabalho realizado por Braga; Silva e Rebêlo (2016) demonstrou a existência de uma preferência dos consumidores de Santarém pela espécie e que ela se baseia, principalmente, pelo fato do tambaqui ser considerado "mais saboroso" que as outras espécies, resultado este que é corroborado com as afirmações que os consumidores entrevistados utilizaram para justificar sua preferência. Todavia, a percepção dos sabores é uma questão subjetiva e individual de cada pessoa e depende da interação entre os atributos sensoriais e fatores psicológicos, comportamentais e cognitivos (Strapasson et al, 2011), o que explica o motivo dos consumidores que preferem outras espécies utilizarem da mesma justificativa daqueles que preferem o tambaqui.…”

Section: Discussionunclassified

A aceitabilidade do tambaqui (Colossoma macropomum) oriundo de piscicultura em Santarém – Pará

Lopes,

Lima,

Braga

2024

Cad. Pedagógico

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Neste trabalho foi descrito como está a aceitabilidade do peixe tambaqui, oriundo de piscicultura no município de Santarém, Pará. Os dados foram coletados semanalmente e em dias alternados durante todo o ano de 2020 mediante a aplicação de questionários semiestruturados e padronizados para os consumidores e comerciantes de pescado. Os dados foram armazenados em planilhas eletrônicas e submetidos à estatística descritiva. Foram realizadas um total de 135 entrevistas para consumidores e 27 para os comerciantes. Os resultados apontam a preferência pelo tambaqui do ambiente natural, considerado mais saboroso e saudável. Apesar disso, já há uma aceitabilidade pelo peixe de cultivo devido à baixa disponibilidade do tambaqui oriundo da natureza no mercado.

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Percepção De Sabor: Uma Revisão

Cited by 8 publications

References 3 publications

Taste sensitivity of adults and elderly persons

Taste sensitivity of adults and elderly persons

Sweeteners and sweet taste enhancers in the food industry

A aceitabilidade do tambaqui (Colossoma macropomum) oriundo de piscicultura em Santarém – Pará

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