Perception of mixtures of odorants and tastants: sensory and analytical points of view

Thomas‐Danguin, Thierry; Barba, Carmen; Salles, Christian; Guichard, Élisabeth

doi:10.1002/9781118929384.ch14

Cited by 9 publications

(8 citation statements)

References 114 publications

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“…A perspective that must be studied is the use of microorganism coculture to improve the aroma of pulses [ 62 ]. Another approach could consist of using perceptual interactions to mask off-notes or modify the aroma product to a pleasant product, in particular using odour-mixture, odour-taste, and/or odour-texture interactions [ 63 , 64 ].…”

Section: Discussionmentioning

confidence: 99%

Volatile Compounds in Pulses: A Review

Karolkowski

Guichard

Briand

et al. 2021

Foods

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The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

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Section: Discussionmentioning

confidence: 99%

Volatile Compounds in Pulses: A Review

Karolkowski

Guichard

Briand

et al. 2021

Foods

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“…A bitter aftertaste could also be due to taste interactions and masking effects of salty-sour and bitter tastes. Thomas-Danguin et al (2016) reviewed taste interactions in cheese models and reported that perceived intensity of sourness could be enhanced by the concentration of NaCl, although we did not measure final NaCl concentrations in our cheese. In contrast to our findings, Vanbergue et al, (2018a) reported no effect on acidic or bitter taste in cheese made from cows fed ALG, and it would therefore appear that unless inclusion rates are very high or cheese maturation short, that feeding ALG may not have a major effect on acidic and bitter taste.…”

Section: Cheese Composition and Sensory Evaluationmentioning

confidence: 99%

Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

Till

Huntington

Posri

et al. 2019

Journal of Dairy Science

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Modification of milk and cheese fat to contain long chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes and cow performance. Twenty Holstein dairy cows were randomly allocated to one of four dietary treatments in a 4 x 4 row and column design, with four periods of 28 days, with cheddar cheese production and animal performance measurements undertaken during the final 7 days of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum sp) at four rates; 0 (Control; C); 50 g (LA); 100 g (MA) or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate, and was 0.29 g/100 g FA higher in milk and cheese from cows when fed HA compared to C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor and dry mouth aftertaste with ALG inclusion. Creaminess of the cheese decreased with ALG inclusion rate and was positively correlated to the saturated FA content. We also observed a quadratic effect on the fruity odor, which was highest in cheese from cows when fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield or live weight change of the cows, with mean values of 23.1, 38.5 and 0.34 kg/d respectively, but milk fat content decreased linearly and energy corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean

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“…Harrar, Smith, Deroy, & Spence, 2013, on blending in Champagne) [ 33 , 34 ]. The real challenge here is the very unpredictability of what happens when different olfactory stimuli are mixed together (e.g., see Dubow & Childs, 1998, Thomas-Danguin, Barba, Salles, & Guichard, 2017) [ 35 , 36 ].…”

Section: Complexity In the Making/preparationmentioning

confidence: 99%

Complexity on the Menu and in the Meal

Spence

2018

Foods

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Complexity is generally perceived to be a desirable attribute as far as the design/delivery of food and beverage experiences is concerned. However, that said, there are many different kinds of complexity, or at least people use the term when talking about quite different things, and not all of them are relevant to the design of food and drink experiences nor are they all necessarily perceptible within the tasting experience (either in the moment or over time). Consequently, the consumer often needs to infer the complexity of a tasting experience that is unlikely to be perceptible (in its entirety) in the moment. This paper outlines a number of different routes by which the chef, mixologist, and/or blender can both design and signal the complexity in the tasting experience.

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Perception of mixtures of odorants and tastants: sensory and analytical points of view

Cited by 9 publications

References 114 publications

Volatile Compounds in Pulses: A Review

Volatile Compounds in Pulses: A Review

Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

Complexity on the Menu and in the Meal

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