Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths

Tang, Claudia S.; Tan, Vicki Wei Kee; Teo, Pey Sze

doi:10.1016/j.foodqual.2020.103897

Cited by 16 publications

(10 citation statements)

References 49 publications

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“…Kokumi refers to the long-lasting, thickness, and richness of umami taste, which is different from the basic taste but has an important influence on food deliciousness. 27 This is consistent with the results reported by Hofmann et al, stating that β-AH-ARP is one of the key contributors to the typical thick perception and white-meaty character known for meat. 15 Figure 3C depicts the dose−response relationship between umami/kokumi intensity of mixed solution and the content of RFPHADF-ARP.…”

Section: ■ Results and Discussionsupporting

confidence: 93%

“…Besides, it is worth noting that EP-ARP and β-AH-ARP had good improvement effects on the kokumi perception of MSG solution (Figure B). Kokumi refers to the long-lasting, thickness, and richness of umami taste, which is different from the basic taste but has an important influence on food deliciousness . This is consistent with the results reported by Hofmann et al, stating that β-AH-ARP is one of the key contributors to the typical thick perception and white-meaty character known for meat …”

Section: Resultssupporting

confidence: 90%

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Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Zhang

Zhao

et al. 2022

J. Agric. Food Chem.

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Previous studies supposed that Amadori rearrangement products (ARPs) of peptides might have better umamienhancing abilities. To confirm this, five ARPs (EP-ARP, AH-ARP, EE-ARP, β-AH-ARP, RFPHADF-ARP) were synthesized using a food-grade preparation method, and their chemical structures were clearly demonstrated by mass spectrometry and 1D/2D NMR. Sensory experiments showed that ARPs had better umami-enhancing abilities than the corresponding peptides in this research, though their enhancing performance varied. ARPs showed a synergistic effect with multiple umami substances (MSG and GMP), while their corresponding peptides did not. RFPHADF-ARP had good umami-enhancing capacity, despite that RFPHADF was a bitter peptide without any umami/umami-enhancing property. RFPHADF-ARP could bind to the T1R3, which is beneficial to the stability of the active conformation of the umami receptor. The introduction of glucose via the Maillard reaction increased the binding force of RFPHADF with the umami receptor by influencing the electron density distribution and offering more binding groups (hydroxide group).

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Section: ■ Results and Discussionsupporting

confidence: 93%

Section: Resultssupporting

confidence: 90%

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Zhang

Zhao

et al. 2022

J. Agric. Food Chem.

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“…In addition, though not significant, fullness ratings increased to a greater extent over the 8 sips for the LF group, compared with the MF and HF group. A wealth of data demonstrates how a more intense ( Bolhuis, Lakemond, De Wijk, ; Ramaekers et al, 2014 ; Tang, Tan, Teo, & Forde, 2020 ; Weijzen, Zandstra, Alfieri, & De Graaf, 2008 ) or longer duration ( De Graaf, 2012 ; Ramaekers et al, 2014 ; Ruijschop, Boelrijk, A. De Ru, De Graaf, & Westerterp-Plantenga, 2008 ; Tang et al, 2020 ; Zijlstra, De Wijk, Mars, Stafleu, & De Graaf, 2009 ; Zijlstra, Mars, Stafleu, & De Graaf, 2010 ) of flavour release and/or oro-sensory perception is known to suppress appetite and can lead to reduced food intake.…”

Section: Discussionmentioning

confidence: 99%

“…A wealth of data demonstrates how a more intense ( Bolhuis, Lakemond, De Wijk, ; Ramaekers et al, 2014 ; Tang, Tan, Teo, & Forde, 2020 ; Weijzen, Zandstra, Alfieri, & De Graaf, 2008 ) or longer duration ( De Graaf, 2012 ; Ramaekers et al, 2014 ; Ruijschop, Boelrijk, A. De Ru, De Graaf, & Westerterp-Plantenga, 2008 ; Tang et al, 2020 ; Zijlstra, De Wijk, Mars, Stafleu, & De Graaf, 2009 ; Zijlstra, Mars, Stafleu, & De Graaf, 2010 ) of flavour release and/or oro-sensory perception is known to suppress appetite and can lead to reduced food intake. As described by Yin, Hewson, Linforth, Taylor, and Fisk (2017) and Gibson and Brunstrom (2007) individuals may gradually learn that food with more intense or complex sensory profiles, may be more nutritionally rich, and therefore more satiating.…”

Section: Discussionmentioning

confidence: 99%

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

et al. 2021

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Use of oral nutritional supplements (ONS) in undernourished patients has proven clinical benefits, but this can be hampered by low adherence due to poor experience of palatability. Many patients, particularly older patients, experience hyposalivation which can cause taste changes and reduce the enjoyment of foods. The aim of this study was to investigate differences in the temporal consumption experience (comprising sensory perception, in-mouth aroma release and subjective appetite) of a clinically relevant portion of ONS, for groups differing in saliva flow rates (SFR). The SFR (mL/min) of thirty healthy individuals was measured on three occasions. This data was used to categorise individuals into three groups using quartile analysis: low flow (LF) (0.3–0.6 mL/min, n = 5), medium flow (MF) (0.7–1.2 mL/min, n = 16) and high flow (HF) (1.3–1.8 mL/min, n = 9). Over the consumption of eight 15 mL sips of ONS, individuals rated their sensory perception and subjective appetite perception using line scales. Additionally, in-mouth aroma release was measured for each sip, using atmospheric pressure chemical ionisation (APCI). Compared with the MF and HF group, the LF group reported a significantly greater increase of mouth-drying over increased sips (p = 0.02). The LF group also experienced significantly higher aftertaste perception (p < 0.001), and more intense in-mouth aroma release (p = 0.015), compared with the HF group. These findings occurred concurrently with relatively lower hunger sensations in the LF and MF group. Many patients who are prescribed ONS likely experience reduced salivary flow rates. The unique sensory experiences of these individuals should be considered in order to optimise palatability and nutritional intake.

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“…However, as demonstrated earlier, “savory-fatty” foods make a significant contribution to daily energy intakes ( 11 ), yet less research has been focused on how to sustain sensory appeal of savory foods with reduced energy density. In addition to the potential application of umami savory enhancers highlighted in the current review, recent findings suggest that kokumi may have the potential to enhance sensory appeal, increase calorie estimates, while supporting energy density reduction ( 70 ). These kokumi compounds are low calorie taste enhancers, often comprising tri-peptides and yeast extracts, that are known to enhance sensations of mouthfulness, continuity and complexity, often mimicking the sensory impact of fat.…”

Section: Future Opportunities For Sensory Nutritionmentioning

confidence: 92%

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake

Graaf¹

2022

Front. Nutr.

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Sensory properties inform likes and dislikes, but also play an important functional role in guiding food choice and intake behavior. Odors direct food choice and stimulate sensory-specific appetites and taste helps to anticipate calorie and nutrient content of food. Food textures moderate eating rate and the energy consumed to satiation and post-ingestive metabolism. We summarize how sensory cues moderate intake, and highlight opportunities to apply sensory approaches to improve dietary behavior. Salt, sweet and savory taste influence liking, but also influence energy intake to fullness, with higher taste intensity and duration linked to lower intake. Psycho-physical studies show it is relatively easy to rank taste intensities at different concentrations but more challenging to discriminate fat contents, and fat discrimination declines further when combined with high-taste intensity. Fat has low impact on sensory intensity, but makes significant contributions to energy content. Combinations of high taste and fat-content can promote passive energy over-consumption, and adding fat also increases energy intake rate (kcals/min), reducing opportunities to orally meter consumption. Consumers adapt their oral processing behaviors to a foods texture, which can influence the rate and extent of energy intake. Understanding how texture influences eating behaviors and bolus formation, affords new opportunities to impact eating rate, energy intake and metabolic response to food. Food formulation has traditionally focused on composition and sensory appeal. Future research needs to consider the role of sensory properties in moderating consumer interaction with their food environment, and how they influence calorie selection, and shape our eating behaviors and intake.

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Savoury and kokumi enhancement increases perceived calories and expectations of fullness in equicaloric beef broths

Cited by 16 publications

References 49 publications

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

Preparation, Sensory Characterization, and Umami-Enhancing Mechanism of Novel Peptide Glycoconjugates

The relation between stimulated salivary flow and the temporal consumption experience of a liquid oral nutritional supplement

Influence of Sensory Properties in Moderating Eating Behaviors and Food Intake

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