ORCID Profile
0000-0003-2147-7687
Current Organisation
Deakin University
Does something not look right? The information on this page has been harvested from data sources that may not be up to date. We continue to work with information providers to improve coverage and quality. To report an issue, use the Feedback Form.
In Research Link Australia (RLA), "Research Topics" refer to ANZSRC FOR and SEO codes. These topics are either sourced from ANZSRC FOR and SEO codes listed in researchers' related grants or generated by a large language model (LLM) based on their publications.
Analytical spectrometry | Aquaculture | Analytical chemistry | Instrumental methods (excl. immunological and bioassay methods) | Separation science | Fisheries Sciences | Animal Nutrition | Food Chemistry and Molecular Gastronomy (excl. Wine)
Publisher: Elsevier BV
Date: 07-2008
Publisher: Universite de Bordeaux
Date: 02-10-2023
Publisher: Wiley
Date: 10-10-2020
Publisher: Public Library of Science (PLoS)
Date: 27-12-2017
Publisher: Elsevier BV
Date: 07-2016
DOI: 10.1016/J.PLIPRES.2016.03.002
Abstract: Energy homeostasis plays a significant role in food consumption and body weight regulation with fat intake being an area of particular interest due to its palatability and high energy density. Increasing evidence from humans and animal studies indicate the existence of a taste modality responsive to fat via its breakdown product fatty acids. These studies implicate multiple candidate receptors and ion channels for fatty acid taste detection, indicating a complex peripheral physiology that is currently not well understood. Additionally, a limited number of studies suggest a reduced ability to detect fatty acids is associated with obesity and a diet high in fat reduces an in idual's ability to detect fatty acids. To support this, genetic variants within candidate fatty acid receptors are also associated with obesity reduced ability to detect fatty acids. Understanding oral peripheral fatty acid transduction mechanisms and the association with fat consumption may provide the basis of novel approaches to control development of obesity.
Publisher: Elsevier BV
Date: 12-2011
DOI: 10.1016/J.CLNU.2011.06.007
Abstract: Taste sensitivity to fatty acids influences food ingestion and may regulate fat intake and body weight status. Fatty acids are detected via homologous receptors within the mouth and gastrointestinal (GI) tract, where attenuated sensitivity may be associated with greater fat intake and BMI. This study aimed to extend observations surrounding fatty acid taste, specifically the types of foods consumed and dietary behaviours that may be associated with fatty acid taste sensitivity. 51 subjects (41 female BMI, 21.4 ± 0.46 kg/m², age, 20 ± 0.52 yrs, 10 male BMI, 23.6 ± 1.4 kg/m², age, 22 ± 1 yrs) were screened for oral sensitivity to oleic acid (3.8 mM) using triplicate sensory evaluations, and classified as hypersensitive (3/3 correct identifications), or hyposensitive, (<3/3). Fat-taste perception (using sensory-matched custards made with 0, 2, 6, 10% oil), recent diet (4-day diet record) and food habits and behaviours (food habits and behaviours questionnaire) were also established. 75% (n = 38) of subjects were classified as hyposensitive to oleic acid and these subjects differed from those who were classified as hypersensitive. Hyposensitive subjects consumed significantly more energy, fat, saturated fat, fatty foods (butter, meat, dairy), had greater BMI and were less perceptive of small changes in the fat content of custard (all P < 0.05), compared to hypersensitive subjects. An inability to perceive low concentrations of fatty acids in foods was associated with greater consumption of fatty foods, specifically butter, meat, dairy, and increasing BMI.
Publisher: Elsevier BV
Date: 04-2011
Abstract: Both orosensory stimulation and feedback from the gastrointestinal tract contribute to energy intake regulation. We evaluated the hypothesis that overweight or obese subjects would be less sensitive to both oral and intraduodenal oleic acid exposure than would lean subjects. Eleven overweight or obese and 8 lean men were studied on 2 occasions, during which antropyloroduodenal pressures, plasma cholecystokinin and peptide YY, and appetite were measured during 90-min intraduodenal infusions of saline or oleic acid (18:1 load: 0.78 kcal/min) energy intake (buffet lunch) was determined immediately afterward. Oral detection thresholds for 18:1 and recent dietary intake (2-d recall) were also quantified. In lean subjects, the number of isolated pyloric pressure waves (IPPWs) was greater during 18:1 infusion than during saline infusion (P < 0.05) no significant differences were observed between the 18:1 and saline infusions in the overweight or obese subjects. In both groups, 18:1 stimulated plasma cholecystokinin and peptide YY and suppressed energy intake compared with saline (P < 0.05), with trends for reduced cholecystokinin and energy intake responses in the overweight or obese subjects. Detection thresholds for 18:1 were greater in overweight or obese (7.9 ± 0.1 mmol/L) than in lean (4.1 ± 0.4 mmol/L) subjects (P < 0.05). Overweight or obese subjects had greater recent energy (P < 0.05) and fat (P = 0.07) intakes than did lean subjects. There was a direct relation (r = 0.669) of body mass index with 18:1 detection thresholds and inverse relations (r < -0.51) of IPPWs with body mass index and 18:1 detection thresholds (P < 0.05). The ability to detect oleic acid both orally and within the gastrointestinal tract is compromised in obese men, and oral and gastrointestinal responses to oleic acid are related. This trial was registered at www.actr.org.au (Australian New Zealand Clinical Trials Registry) as 12609000557235.
Publisher: MDPI AG
Date: 04-12-2018
DOI: 10.3390/NU10121906
Abstract: Eating behaviour in humans is a complex trait that involves sensory perception. Genetic variation in sensory systems is one of the factors influencing perception of foods. However, the extent that these genetic variations may determine food choices in a real meal scenario warrants further research. This study investigated how genetic variants of the umami taste receptor (TAS1R1/TAS1R3) related to consumption of umami-tasting foods. Thirty normal-weight adult subjects were offered “ad libitum” access to a variety of foods covering the full range of main taste-types for 40 min using a buffet meal arrangement. Buccal cell s les were collected and analysed for six single nucleotide polymorphisms (SNPs) reported previously related to the TAS1R1/TAS1R3 genes. Participants identified with the CC alleles of the TAS1R3 rs307355 and rs35744813 consumed significantly more protein from the buffet than T carriers. In addition, participants with GG genotype of the TAS1R1 SNP rs34160967 consumed more fat and calories as compared to the genotype group having the A alleles. In summary, these findings revealed a link between the SNPs variations of umami taster receptor gene and fat and protein intake from a buffet meal.
Publisher: Cambridge University Press (CUP)
Date: 07-11-2017
DOI: 10.1017/S0007114517002872
Abstract: The influence of sweet taste sensitivity on food intake is not well understood. We investigated the involvement of salivary leptin and SNP of the sweet taste receptor genes ( TAS1R2/TAS1R3 ) on sweet taste sensitivity, sensory-specific satiety (SSS) and macronutrient intake in healthy human adults. In all, nineteen high sweet sensitivity (HS) and eleven low sweet sensitivity (LS) subjects were classified based on the sweetness perception of one solution (9 m m sucrose) forced-choice triangle test. All participants completed a randomised crossover design experiment where they consumed one of three iso-energetic soup preloads differing in primary taste quality (sweet, non-sweet taste-control or no-taste energy-control). A period of 1 h after the preload, participants were offered a buffet meal consisting of foods varying in taste (sweet or non-sweet) and fat content. Subjective measures included hunger/fullness and SSS for sweetness. Saliva and buccal cells were collected to measure leptin level and to study the TAS1R2/TAS1R3 specific SNP, respectively. Salivary leptin concentrations were significantly higher in LS than HS participants ( P ·05). In addition, HS showed stronger sweet SSS compared with LH participants ( P ·05), and consumed less carbohydrate (% energy) and more non-sweet foods than LS ( P ·01 and P ·05, respectively). Alleles from each TAS1R2 locus (GG compared with AA alleles of rs12033832, and CT/CC compared with TT alleles of rs35874116) were related to higher consumption of carbohydrates (% energy) and higher amount of sweet foods, respectively ( P ·05). In contrast, no associations were found for the TAS1R3 alleles. These results contribute to understand the links between taste sensitivity, macronutrient appetite and food consumption.
Publisher: Informa UK Limited
Date: 03-2011
DOI: 10.1080/14786419.2010.511214
Abstract: The aim of this study was to determine the concentration of oleocanthal in olive pomace waste and compare this to its concentration in extra-virgin olive oil (EVOO). The concentration of oleocanthal in freshly pressed EVOO and its subsequent waste was analysed at early, mid and late season harvests. Oleocanthal concentrations were quantified using high-performance liquid chromatography-mass spectrometry. In oil, oleocanthal concentration was as follows: 123.24 ± 6.48 mg kg(-1) in early harvest, 114.20 ± 17.42 mg kg(-1) in mid harvest and 152.22 ± 10.54 mg kg(-1) in late harvest. Its concentration in waste was determined to be: 128.25 ± 11.33 mg kg(-1) in early harvest, 112.15 ± 1.51 mg kg(-1) in mid harvest and 62.35 ± 8.00 mg kg(-1) in late harvest. Overall, olive pomace waste is a valuable source of oleocanthal.
Publisher: Bentham Science Publishers Ltd.
Date: 03-2011
DOI: 10.2174/138161211795428911
Abstract: Chronic inflammation is a critical factor in the pathogenesis of many inflammatory disease states including cardiovascular disease, cancer, diabetes, degenerative joint diseases and neurodegenerative diseases. Chronic inflammatory states are poorly understood, however it is known that dietary habits can evoke or attenuate inflammatory responses. Popular methods to deal with inflammation and its associated symptoms involve the use of non steroidal anti-inflammatory drugs, however the use of these drugs are associated with severe side effects. Therefore, investigations concerned with natural methods of inflammatory control are warranted. A traditional Mediterranean diet has been shown to confer some protection against the pathology of chronic diseases through the attenuation of pro-inflammatory mediators and this has been partially attributed to the high intake of virgin olive oil accompanying this dietary regime. Virgin olive oil contains numerous phenolic compounds that exert potent anti-inflammatory actions. Of interest to this paper is the recently discovered phenolic compound oleocanthal. Oleocanthal is contained in virgin olive oil and possesses similar anti-inflammatory properties to ibuprofen. This pharmacological similarity has provoked interest in oleocanthal and the few studies conducted thus far have verified its anti-inflammatory and potential therapeutic actions. A review of the health benefits of the Mediterranean diet and anti-inflammatory properties of virgin olive oil is presented with the additional emphasis on the pharmacological and anti-inflammatory properties of the phenolic compound oleocanthal.
Publisher: Oxford University Press (OUP)
Date: 06-2004
Publisher: Elsevier BV
Date: 07-2020
Publisher: MDPI AG
Date: 25-02-2023
Abstract: (1) Background: Sleep may be a factor that influences the taste–dietary intake relationship. The effect of sleep on salt taste measures has not been adequately studied, and no standardized methodology has been developed for measuring salt taste preference. (2) Methods: A sweet taste forced-choice paired-comparison test was adapted and validated to determine salt taste preference. In a randomized cross-over trial, participants slept a curtailed night (33% reduction in sleep duration) and a habitual night, confirmed by a single-channel electroencephalograph. Salt taste tests were conducted the day after each sleep condition using five aqueous NaCl solutions. One 24-h dietary recall was obtained after each taste test. (3) Results: The adapted forced-choice paired-comparison tracking test reliably determined salt taste preference. No changes in salt taste function (intensity slopes: p = 0.844) or hedonic measures (liking slopes: p = 0.074 preferred NaCl concentrations: p = 0.092) were observed after the curtailed sleep condition compared to habitual sleep. However, sleep curtailment disrupted the association between liking slope and energy-corrected Na intake (p 0.001). (4) Conclusions: The present study serves as the first step toward more standardized taste assessments to facilitate comparison between studies and suggests accounting for sleep when exploring taste–diet relationships.
Publisher: Elsevier BV
Date: 09-2023
Publisher: Springer Science and Business Media LLC
Date: 20-07-2011
Abstract: Caffeine is a mildly addictive psychoactive chemical and controversial additive to sugar-sweetened beverages (SSBs). The objective of this study is to assess if removal of caffeine from SSBs allows co-removal of sucrose (energy) without affecting flavour of SSBs, and if removal of caffeine could potentially affect population weight gain. The research comprised of three studies study 1 used three-alternate forced choice and paired comparison tests to establish detection thresholds for caffeine in water and sucrose solution (subjects, n=63), and to determine if caffeine suppressed sweetness. Study 2 (subjects, n=30) examined the proportion of sucrose that could be co-removed with caffeine from SSBs without affecting the flavour of the SSBs. Study 3 applied validated coefficients to estimate the impact on the weight of the United States population if there was no caffeine in SSBs. Detection threshold for caffeine in water was higher (1.09 ± 0.08 mM) than the detection threshold for caffeine in sucrose solution (0.49 ± 0.04 mM), and a paired comparison test revealed caffeine significantly reduced the sweetness of sucrose (P<0.001). Removing caffeine from SSBs allowed co-removal of 10.3% sucrose without affecting flavour of the SSBs, equating to 116 kJ per 500 ml serving. The effect of this on body weight in adults and children would be 0.600 and 0.142 kg, which are equivalent to 2.08 and 1.10 years of observed existing trends in weight gain, respectively. These data suggest the extra energy in SSBs as a result of caffeine's effect on sweetness may be associated with adult and child weight gain.
Publisher: Springer Science and Business Media LLC
Date: 26-08-2005
DOI: 10.1007/S11095-005-6136-0
Abstract: Zinc sulfate is known to inhibit the bitterness of the antimalarial agent quinine [R. S. J. Keast. The effect of zinc on human taste perception. J. Food Sci. 68:1871-1877 (2003)]. In the present work, we investigated whether zinc sulfate would inhibit other bitter-tasting compounds and pharmaceuticals. The utility of zinc as a general bitterness inhibitor is compromised, however, by the fact that it is also a good sweetness inhibitor [R. S. J. Keast, T. Canty, and P. A. S. Breslin. Oral zinc sulfate solutions inhibit sweet taste perception. Chem. Senses 29:513-521 (2004)] and would interfere with the taste of complex formulations. Yet, zinc sulfate does not inhibit the sweetener Na-cyclamate. Thus, we determined whether a mixture of zinc sulfate and Na-cyclamate would be a particularly effective combination for bitterness inhibition (Zn) and masking (cyclamate). We used human taste psychophysical procedures with chemical solutions to assess bitterness blocking. Zinc sulfate significantly inhibited the bitterness of quinine-HCl, Tetralone, and denatonium benzoate (DB) (p < 0.05), but had no significant effect on the bitterness of sucrose octa-acetate, pseudoephedrine (PSE), and dextromethorphan. A second experiment examined the influence of zinc sulfate on bittersweet mixtures. The bitter compounds were DB and PSE, and the sweeteners were sucrose (inhibited by 25 mM zinc sulfate) and Na-cyclamate (not inhibited by zinc sulfate). The combination of zinc sulfate and Na-cyclamate most effectively inhibited DB bitterness (86%) (p < 0.0016), whereas the mixture's inhibition of PSE bitterness was not different from that of Na-cyclamate alone. A combination of Na-cyclamate and zinc sulfate was most effective at inhibiting bitterness. Thus, the combined use of peripheral oral and central cognitive bitterness reduction strategies should be particularly effective for improving the flavor profile of bitter-tasting foods and pharmaceutical formulations.
Publisher: Informa UK Limited
Date: 22-08-2017
DOI: 10.1080/10408398.2017.1346584
Abstract: White wine mouthfeel which encompasses the tactile, chemosensory and taste attributes of perceived viscosity, astringency, hotness and bitterness is increasingly being recognized as an important component of overall white wine quality. This review summarizes the physiological basis for the perception of white wine mouthfeel and the direct and interactive effects of white wine composition, specifically those of low molecular weight phenolic compounds, polysaccharides, pH, ethanol, glycerol, dissolved carbon dioxide, and peptides. Ethyl alcohol concentration and pH play a direct role in determining most aspects of mouthfeel perception, and provide an overall framework on which the other minor wine components can interact to influence white wine mouthfeel. Phenolic compounds broadly impact on the mouthfeel by contributing to its viscosity, astringency, hotness and bitterness. Their breadth of influence likely results from their structural ersity which would allow them to activate multiple sensory mechanisms involved in mouthfeel perception. Conversely, polysaccharides have a small modulating effect on astringency and hotness perception, and glycerol does not affect perceived viscosity within the narrow concentration range found in white wine. Many of the major sensory attributes that contribute to the overall impression of mouthfeel are elicited by more than one class compound suggesting that different physiological mechanisms may be involved in the construct of mouthfeel percepts.
Publisher: MDPI AG
Date: 28-10-2021
DOI: 10.3390/NU13113844
Abstract: Background: The taste of carbohydrates may drive their intake. Sensitivity to carbohydrate taste varies among in iduals, thus, it is important to understand how differences in sensitivity influence eating behaviour and body mass. Objective: The aims of this study were to assess associations among carbohydrate taste sensitivity, habitual and acute food intake, and body mass as well as assess the reliability of the carbohydrate detection threshold (DT) test within and across days. Methods: Carbohydrate DT was assessed six times across three sessions in 36 healthy adult participants (22 female) using a three-alternate forced choice methodology. Moreover, 24 h diet records were completed on the days prior to testing sessions, and food intake at a buffet lunch was collected following each session. Anthropometry was also measured. Linear mixed regression models were fitted. Results: The DT test required at least three measures within a given day for good reliability (ICC = 0.76), but a single measure had good reliability when compared at the same time across days (ICC = 0.54–0.86). Carbohydrate DT was associated with BMI (kg/m2: β = −0.38, p = 0.014), habitual carbohydrate intake (g: β = −41.8, p = 0.003) and energy intake (kJ: β = −1068, p = 0.019) from the 24-h diet records, as well as acute intake of a buffet lunch (food weight (g): β = −76.1, p = 0.008). Conclusions: This suggests that in iduals who are more sensitive to carbohydrate are more likely to consume greater quantities of carbohydrates and energy, resulting in a greater body mass.
Publisher: Oxford University Press (OUP)
Date: 03-07-2017
Abstract: Multiple lines of research have demonstrated that humans can perceive fat in the form of free fatty acids (FFAs). However, the dietary concentration of FFAs is generally very low and fat is mainly consumed as triacylglycerol (TAG). The aim of this study was to examine the perception of different fatty stimuli and possible associations between them. Therefore, detection thresholds for 4 fatty stimuli (oleic acid [FFA], paraffin oil [mixture of hydrocarbon molecules], canola oil [TAG-rich], and canola oil spiked with oleic acid [rich in TAGs and FFAs]) were determined in 30 healthy participants. Additionally, inter-in idual differences in fat perception were examined. It was observed that oleic acid was perceivable at significantly lower concentrations than all other stimuli (P < 0.001). Similarly, canola oil with oleic acid was detectable at lower concentrations than canola oil alone (P < 0.001). Moreover, canola oil detection thresholds were significantly lower than paraffin oil detection thresholds (P = 0.017). Participants who were sensitive for low concentrations for oleic acid showed lower detection thresholds for canola oil with and without oleic acid, compared with participants that were less sensitive for oleic acid. The results of this study demonstrate that the higher the concentrations of FFAs in the stimuli, the lower the in idual fat detection threshold. Moreover, participants being sensitive for lower concentrations of FFAs are also more likely to detect low concentrations of TAG-rich fats as it is found in the human diet.
Publisher: Oxford University Press (OUP)
Date: 17-08-2011
Publisher: Wiley
Date: 18-07-2018
Abstract: Recent work suggests that humans may perceive complex carbohydrates and that their sensitivity to simple carbohydrates (i.e., glucose and sucrose) is independent from tasting complex carbohydrates. The aim of this study was to confirm whether humans could sense complex carbohydrates from a range of concentration levels and if their oral sensitivity to complex carbohydrate relates to their BMI, liking, and consumption of complex carbohydrate-based foods using a large s le group of adults. Participants' (n = 92 females, age 23.7 ± 0.5 yr [range, 19 to 47 yr]) oral sensitivity towards complex carbohydrate (maltodextrin) and sweet taste function (glucose) was assessed by measuring detection threshold and suprathreshold intensity perception (gLMS). Participants were asked to complete an online version of a Food Frequency Questionnaire and a Likes and Dislikes Questionnaire. Hedonic ratings for complex carbohydrate and sweet solutions, as well as for a range of complex carbohydrate and sweet prototypical foods, were also measured. Consistent with previous findings, there was large interin idual variation in detection and intensity measures for maltodextrin and glucose. No significant associations were found between oral complex carbohydrate sensitivity, Body Mass Index (BMI), and frequency of consumption of complex carbohydrate-based foods measured. Similarly, no differences were observed between liking of complex carbohydrates, BMI, and food intake. All in, these results from a large s le group further support the proposition that complex carbohydrates are not invisible to the human palate, and can be sensed in the oral cavity even at low concentration levels.
Publisher: Oxford University Press (OUP)
Date: 20-10-2017
Publisher: American Chemical Society (ACS)
Date: 09-01-2020
Abstract: To investigate the alterations of egg yolk protein abundances and their phosphorylation status at different storage temperatures, a comparative quantitative study of unfertilized chicken egg yolk after 15 days of storage at 4 and 37 °C was performed. Altogether, 445 proteins were identified in our study, of which the abundances of 154 proteins were significantly changed when comparing high-temperature storage with low-temperature storage, including 42 up-regulated and 112 down-regulated proteins. In the phosphoproteome, we identified a total of 137 phosphorylated sites on 326 peptides corresponding to 51 proteins. The results showed that the degree of phosphorylation for most egg yolk proteins was enhanced during high-temperature storage. Furthermore, GO analysis indicated that these phosphoproteins of egg yolk may be closely related to the binding, catalysis, and transport functions. The results provide further insights into the effect of storage temperature on egg proteome changes and their phosphorylation level. Moreover, this study can provide a theoretical basis for the improvement of egg quality during storage by phosphorylation modification in the food industry.
Publisher: Wiley
Date: 06-04-2020
Publisher: Public Library of Science (PLoS)
Date: 31-07-2014
Publisher: Oxford University Press (OUP)
Date: 12-04-2017
Publisher: Hindawi Limited
Date: 31-07-2023
DOI: 10.1155/2023/8847476
Abstract: Background and Aims. A wide range of Chardonnay styles exist on the market, from fruit-forward ex les to wines displaying “empyreumatic” aromas such as flint, smoky, mineral, and struck-match. The thiols 2-furylmethanethiol and phenylmethanethiol have been linked to these aromas, and this study aimed to determine the contribution of these compounds to specific sensory properties in Chardonnay wines, as well as the consumer acceptance of wine displaying “empyreumatic” aromas. Methods and Results. Twenty-four Australian and New Zealand Chardonnay wines were selected for volatile analysis and quantitative sensory descriptive analysis. Consumer liking of a subset of six wines was also determined, and a further sensory study involving additions of the thiols to a base wine was conducted. Partial least squares regression showed that flint/struck-match/mineral aromas were related to 2-furylmethanethiol concentration with phenylmethanethiol less well associated. The odorant addition study confirmed that 2-furylmethanethiol directed flint/struck-match/mineral aromas and exerted strong suppression of other aromas while phenylmethanethiol played a lesser role. Consumer acceptance (n = 92) was overall lower for wines displaying high flint/struck-match/mineral aromas, although cluster analysis of the liking scores identified a sizeable consumer group (33%) who preferred wines with this attribute. Conclusions. The potent thiol 2-furylmethanethiol was indicated to be the primary contributor to flint/struck-match/mineral aromas in Chardonnay wines, with phenylmethanethiol playing a subordinate role. Significance of the Study. Increased concentration of 2-furylmethanethiol and the conferred “empyreumatic” odours should be carefully considered when producing wine styles to appeal to consumers.
Publisher: Cambridge University Press (CUP)
Date: 08-01-2015
DOI: 10.1017/S000711451400378X
Abstract: Excessive sugar-sweetened beverage (SSB) consumption has been associated with overweight and obesity. Caffeine is a common additive to SSB, and through dependence effects, it has the potential to promote the consumption of caffeine-containing foods. The objective of the present study was to assess the influence that caffeine has on the consumption of SSB. Participants ( n 99) were blindly assigned to either a caffeinated SSB (C-SSB) or a non-caffeinated SSB (NC-SSB) group. Following randomisation, all participants completed a 9 d flavour-conditioning paradigm. They then completed a 28 d ad libitum intake intervention where they consumed as much or as little of C-SSB or NC-SSB as desired. The amount consumed (ml) was recorded daily, 4 d diet diaries were collected and liking of SSB was assessed at the start and end of the intervention. Participants ( n 50) consuming the C-SSB had a daily SSB intake of 419 ( sd 298) ml (785 ( sd 559) kJ/d) over the 28 d intervention, significantly more than participants ( n 49) consuming the NC-SSB (273 ( sd 278) ml/d, 512 ( sd 521) kJ/d) ( P 0·001). A trained flavour panel ( n 30) found no difference in flavour between the C-SSB and NC-SSB ( P ·05). However, participants who consumed the C-SSB liked the SSB more than those who consumed the NC-SSB (6·3 v. 6·0 on a nine-point hedonic scale, P = 0·022). The addition of low concentrations of caffeine to the SSB significantly increases the consumption of the SSB. Regulating caffeine as a food additive may be an effective strategy to decrease the consumption of nutrient-poor high-energy foods and beverages.
Publisher: Elsevier BV
Date: 2022
Publisher: MDPI AG
Date: 22-08-2021
Abstract: Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated s les for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.
Publisher: Cambridge University Press (CUP)
Date: 16-09-2019
DOI: 10.1017/S0007114519002368
Abstract: Fatty acid taste (FAT) perception is involved in the regulation of dietary fat intake, where impaired FAT is associated with increased fatty food intake. There are a number of FAT receptors identified on human taste cells that are potentially responsible for FAT perception. Manipulating dietary fat intake, and in turn FAT perception, would elucidate the receptors that are associated with long-term regulation of FAT perception. The present study aimed to assess associations between diet-mediated changes to FAT receptors and FAT perception in humans. A co-twin randomised controlled trial was conducted, where each matching twin within a pair were randomly allocated to either an 8-week low-fat (LF % energy fat) or an 8-week high-fat (HF % energy fat) diet. At baseline and week 8, fungiform papillae were biopsied in the fasted state and FAT receptor gene expressions (cluster of differentiation 36 ( CD36 ), free fatty acid receptor 2 ( FFAR2 ), FFAR4 , G protein-coupled receptor 84 ( GPR84 ) and a delayed rectifying K + channel (K + voltage-gated channel subfamily A member 2 KCNA2 )) were measured using RT-PCR and FAT threshold (FATT) was assessed using three-alternate forced choice methodology. Linear mixed models were fitted, adjusting for correlation between co-twins. Intake was compliant with the study design, with the LF and HF groups consuming 14·8 and 39·9 % energy from fat, respectively. Expression of FFAR4 increased by 38 % in the LF group ( P = 0·023 time–diet interaction P = 0·063). Δ FFAR4 (Δ, week 8–baseline) was associated with Δfat intake (g) ( = −159·4 P 0·001) and ΔFATT ( = −8·8 P = 0·016). In summary, FFAR4 is involved in long-term diet-mediated changes to FAT perception. Manipulating dietary fat intake, and therefore FFAR4 expression, might aid in reducing taste-mediated passive overconsumption of fatty foods.
Publisher: Elsevier BV
Date: 2011
Publisher: MDPI AG
Date: 28-02-2019
DOI: 10.3390/NU11030525
Abstract: A Physical Activity Calorie Equivalent (PACE) label shows the minutes of physical activity required to burn off the caloric content of a particular food. This study investigated the influence of PACE labelling on liking and consumption of discretionary snack foods in a group of more health focused and less health focused consumers. Participants (n = 97) tasted and rated (i.e., liking, prospective consumption) a range of snack foods with or without a PACE label. Total s ling consumption was also measured. Participants completed a shortened version of the International Physical Activity Questionnaire and the General Health Interest Scale questionnaire. Paired s les t-test, independent s les t-tests, a General Linear Model and Chi-Square tests were used to check for statistical significance. For more health focused participants (n = 57), the PACE label decreased only liking (p = 0.02). The PACE label was not effective in reducing liking (p = 0.49), prospective consumption (defined as the amount of the s le participants thought that they could consume) (p = 0.10) or consumption (p = 0.41) of energy-dense discretionary snack foods for less health focused in iduals (n = 40). The level of participants’ physical activity did not facilitate the influence of PACE labelling on liking, consumption or prospective consumption. The PACE label was found to not be effective among less health focused in iduals or the overall s le population. Therefore, the PACE label may not be an effective labelling strategy to reduce the liking or consumption of discretionary snack foods.
Publisher: Elsevier BV
Date: 03-2013
Publisher: MDPI AG
Date: 19-02-2021
DOI: 10.3390/NU13020667
Abstract: There are numerous and erse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel protein has umami and kokumi carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
Publisher: Hindawi Limited
Date: 21-12-2022
DOI: 10.1111/AJGW.12540
Publisher: Springer Science and Business Media LLC
Date: 12-01-2011
Publisher: Elsevier BV
Date: 05-2018
DOI: 10.1093/AJCN/NQY022
Abstract: In iduals with impaired fat taste (FT) sensitivity have reduced satiety responses after consuming fatty foods, leading to increased dietary fat intake. Habitual consumption of dietary fat may modulate sensitivity to FT, with high consumption decreasing sensitivity [increasing fatty acid taste threshold (FATT)] and low consumption increasing sensitivity (decreasing FATT). However, some in iduals may be less susceptible to diet-mediated changes in FATT due to variations in gene expression. The objective of this study was to determine the effect of an 8-wk low-fat or high-fat diet on FATT while maintaining baseline weight (<2.0 kg variation) to assess heritability and to explore the effect of genetics on diet-mediated changes in FATT. A co-twin randomized controlled trial including 44 pairs (mean ± SD age: 43.7 ± 15.4 y 34 monozygotic, 10 dizygotic 33 women, 10 men, 1 gender-discordant) was conducted. Twins within a pair were randomly allocated to an 8-wk low-fat ( 35% of energy from fat) diet. FATT was assessed by a 3-alternate forced choice methodology and transformed to an ordinal scale (FT rank) at baseline and at 4 and 8 wk. Linear mixed models were fit to assess diet effect on FT rank and diet effect modification due to zygosity. A variance components model was fit to calculate baseline heritability. There was a significant time × diet interaction for FT rank after the 8-wk trial (P < 0.001), with the same conclusions for the subset of participants maintaining baseline weight (low-fat n = 32 high-fat: n = 35). There was no evidence of zygosity effect modification (interaction of time × diet × zygosity: P = 0.892). Heritability of baseline FT rank was 8%. There appears to be little to no genetic contribution on heritability of FATT or diet-mediated changes to FATT. Rather, environment, specifically dietary fat intake, is the main influencer of FT sensitivity, regardless of body weight. This trial was registered with the Australian New Zealand Clinical Trials Registry at www.anzctr.org.au/ as ACTRN12613000466741.
Publisher: Wiley
Date: 08-2005
Publisher: Elsevier BV
Date: 10-2011
Publisher: Informa UK Limited
Date: 30-03-2019
DOI: 10.1080/10408398.2018.1450214
Abstract: Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in foods. This paper reviews sweet taste perception, sensory methods to evaluate sugar reduction and the merits of different techniques available to reduce sugar content. The use of sugar substitutes (non-nutritive sweeteners, sugar alcohols, and fibres) can achieve the greatest magnitude of sugar and energy reduction, however bitter side tastes and varying temporal sweet profiles are common issues. The use of multisensory integration principles (particularly aroma) can be an effective approach to reduce sugar content, however the magnitude of sugar reduction is small. Innovation in food structure (modifying the sucrose distribution, serum release and fracture mechanics) offers a new way to reduce sugar without significant changes in food composition, however may be difficult to implement in food produced on a large scale. Gradual sugar reduction presents difficulties for food companies from a sales perspective if acceptability is compromised. Ultimately, a holistic approach where food manufacturers integrate a range of these techniques is likely to provide the best progress. However, substantial reduction of sugar in processed foods without compromising sensory properties may be an impossible dream.
Publisher: Wiley
Date: 05-05-2020
DOI: 10.1002/JSFA.10387
Publisher: Oxford University Press (OUP)
Date: 26-12-2015
Publisher: Elsevier BV
Date: 04-2021
Publisher: Cambridge University Press (CUP)
Date: 08-03-2012
DOI: 10.1017/S136898001200064X
Abstract: To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups. Within-subject design. Sensory laboratory. Participants ( n 50, mean age 34·8 ( sd 13·6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick) and (ii) sodium reduction (no reduction – benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable. Reduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking ( P 0·05) and perceived saltiness ( P 0·05). Perceived saltiness of sodium-reduced soups decreased more ( P 0·05), and consumers added more salt ( P 0·05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception. Emphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.
Publisher: MDPI AG
Date: 17-04-2013
DOI: 10.3390/NU5041287
Publisher: Cambridge University Press (CUP)
Date: 03-03-2010
DOI: 10.1017/S0007114510000267
Abstract: Fatty acids are the chemical moieties that are thought to stimulate oral nutrient sensors, which detect the fat content of foods. In animals, oral hypersensitivity to fatty acids is associated with decreased fat intake and body weight. The aims of the present study were to investigate oral fatty acid sensitivity, food selection and BMI in human subjects. The study included two parts study 1 established in thirty-one subjects (29 ( sem 1·4) years, 22·8 ( sem 0·5) kg/m 2 ) taste thresholds using 3-AFC (3-Alternate Forced Choice Methodology) for oleic, linoleic and lauric acids, and quantified oral lipase activity. During study 2, fifty-four subjects (20 ( sem 0·3) years, 21·5 ( sem 0·4) kg/m 2 ) were screened for oral fatty acid sensitivity using oleic acid (1·4 m m ), and they were defined as hypo- or hypersensitive via triplicate triangle tests. Habitual energy and macronutrient intakes were quantified from 2 d diet records, and BMI was calculated from height and weight. Subjects also completed a fat ranking task using custard containing varying amounts (0, 2, 6 and 10 %) of fat. Study 1 reported median lipase activity as 2 μmol fatty acids/min per l, and detection thresholds for oleic, linoleic and lauric acids were 2·2 ( sem 0·1), 1·5 ( sem 0·1) and 2·6 ( sem 0·3) m m . Study 2 identified twelve hypersensitive subjects, and hypersensitivity was associated with lower energy and fat intakes, lower BMI ( P 0·05) and an increased ability to rank custards based on fat content ( P 0·05). Sensitivity to oleic acid was correlated to performance in the fat ranking task ( r 0·4, P 0·05). These data suggest that oral fatty acid hypersensitivity is associated with lower energy and fat intakes and BMI, and it may serve as a factor that influences fat consumption in human subjects.
Publisher: Elsevier BV
Date: 2016
Publisher: Oxford University Press (OUP)
Date: 13-01-2007
Abstract: Detection thresholds and psychophysical curves were established for caffeine, quinine-HCl (QHCl), and propylthiouracil (PROP) in a s le of 33 subjects (28 female mean age 24 +/- 4). The mean detection threshold (+/-standard error) for caffeine, QHCl, and PROP was 1.2 +/- 0.12, 0.0083 +/- 0.001, and 0.088 +/- 0.07 mM, respectively. Pearson product-moment analysis revealed no significant correlations between detection thresholds of the compounds. Psychophysical curves were constructed for each bitter compound over 6 concentrations. There were significant correlations between incremental points of the in idual psychophysical curves for QHCl and PROP. Regarding caffeine, there was a specific concentration (6 mM) below and above which the incremental steps in bitterness were correlated. Between compounds, analysis of psychophysical curves revealed no correlations with PROP, but there were significant correlations between the bitterness of caffeine and QHCl at higher concentrations on the psychophysical curve (P<0.05). Correlation analysis of detection threshold and suprathreshold intensity within a compound revealed a significant correlation between PROP threshold and suprathreshold intensity (r=0.46-0.4, P<0.05), a significant negative correlation for QHCl (r=-0.33 to -0.4, P<0.05), and no correlation for caffeine. The results suggest a complex relationship between chemical concentration, detection threshold, and suprathreshold intensity.
Publisher: Elsevier BV
Date: 12-2017
Publisher: Elsevier BV
Date: 03-2003
Publisher: American Chemical Society (ACS)
Date: 04-11-2019
Abstract: Protein phosphorylation plays an important role in protein structure and function. To investigate the role of egg protein phosphorylation in chicken embryonic development, a comparative and quantitative phosphoproteomic analysis of fertilized chicken egg white and yolk was performed during incubation. Overall, 215 phosphosites mapped onto 205 phosphopeptides corresponding to 100 phosphoproteins were identified. Among these phosphoproteins, 123 phosphosites from 62 egg proteins were found significantly changed (
Publisher: Springer Science and Business Media LLC
Date: 21-02-2012
DOI: 10.1007/S00520-012-1398-7
Abstract: Self-reported taste alterations are common in people receiving chemotherapy however, it is usually unclear whether these reports refer to changes to the sense of taste itself or to problems related to the broader phenomenon of flavour, or the hedonic experience of eating and drinking. The purpose of this study was to explore patient and carer descriptions, experiences and consequences of taste and flavour changes associated with oxaliplatin treatment. This study utilised a grounded theory research design. Purposeful s ling was used to recruit eligible patients who had self-reported taste changes in relation to oxaliplatin-containing chemotherapy for colorectal cancer. Content analysis of interview data was performed using an analysis framework derived from previous sensory and nutritional sciences and supportive care research. Ten patients and four carers participated in semi-structured interviews. The overarching theme identified from the data was reduced food enjoyment. In addition to changes to taste, participants described sensory and hedonic changes which influence overall flavour perception and food enjoyment. Reduced food enjoyment had dietary, social and emotional consequences for patients and carers. 'Taste' problems during oxaliplatin treatment mostly relate to the broader phenomena of flavour. This study has helped to unravel the major sensory determinants of the eating and drinking experience in the chemotherapy setting and has provided guidance regarding relevant and measurable endpoints of chemotherapy-related flavour changes. There remains a gap in knowledge between the pattern of flavour changes associated with chemotherapy treatment and how this influences dietary intake and nutritional status.
Publisher: Elsevier BV
Date: 06-2011
DOI: 10.1016/J.APPET.2011.02.010
Abstract: The influence of living arrangements and nationality on nutrient intakes and food habits and beliefs were explored in young adults. Two hundred and thirty-two participants (20.4±2.8 years) completed a food questionnaire and two 24-h food records. Sixty-nine percent were living at home, and 72% described their nationality as Australian. Most participants performed their own food preparation (84%) those living away from home were significantly more likely to purchase and prepare their meals than those living at home, and no differences were observed between nationalities. The importance of healthy eating behaviours was recognised by over 80% of participants, with no differences observed between living arrangements or nationalities. Those living away from home and those who identified themselves as Australian consumed significantly more alcoholic drinks than those living at home and non-Australians. Eighty-four percent perceived their diets as healthy, however high saturated fat (13.4±3.9% energy) and sodium (2382±1166mg) and low fibre (23±9g) diets were consumed. Overall, few differences were observed between nationalities indicating assimilation of food cultures. Future interventions need to address the disconnect between nutrition knowledge and behaviour, irrespective of living arrangements and need to be appropriate for a range of nationalities.
Publisher: Wiley
Date: 04-2018
Abstract: Temporal dominance of sensations (TDS) is a rapid descriptive method that offers a different magnitude of information to traditional descriptive analysis methodologies. This methodology considers the dynamic nature of eating, assessing sensory perception of foods as they change throughout the eating event. Limited research has applied the TDS methodology to strawberries and subsequently validated the results against Quantitative Descriptive Analysis (QDA™). The aim of this research is to compare the TDS methodology using an untrained consumer panel to the results obtained via QDA™ with a trained sensory panel. The trained panelists (n = 12, minimum 60 hr each panelist) were provided with six strawberry s les (three cultivars at two maturation levels) and applied QDA™ techniques to profile each strawberry s le. Untrained consumers (n = 103) were provided with six strawberry s les (three cultivars at two maturation levels) and required to use TDS methodology to assess the dominant sensations for each s le as they change over time. Results revealed moderately comparable product configurations produced via TDS in comparison to QDA™ (RV coefficient = 0.559), as well as similar application of the sweet attribute (correlation coefficient of 0.895 at first bite). The TDS methodology however was not in agreement with the QDA™ methodology regarding more complex flavor terms. These findings support the notion that the lack of training on the definition of terms, together with the limitations of the methodology to ignore all attributes other than those dominant, provide a different magnitude of information than the QDA™ methodology. A comparison of TDS to traditional descriptive analysis indicate that TDS provides additional information to QDA™ regarding the lingering component of eating. The QDA™ results however provide more precise detail regarding singular attributes. Therefore, the TDS methodology has an application in industry when it is important to understand the lingering profile of products. However, this methodology should not be employed as a replacement to traditional descriptive analysis methods.
Publisher: Wiley
Date: 30-03-2018
Abstract: Australian consumers desire the development of a more flavorsome Australian strawberry cultivar. To aid in the development of well-liked strawberries, the attributes driving liking need to be identified. The objective of this research is to apply Preference Mapping (PM) techniques to the descriptive profile of commercial and newly bred strawberry cultivars, together with consumer preference data to determine the flavors contributing to liking. A trained sensory panel (n = 12) used Quantitative Descriptive Analysis (QDA®) methodology to evaluate two appearance, seven aroma, five texture, 10 flavor and 10 aftertaste attributes of three commercial strawberry cultivars and six elite breeding lines grown in Victoria, Australia. Strawberry consumers (n = 150) assessed their liking of the same strawberry cultivars. QDA® significantly discriminated strawberries on 28 of the 34 sensory attributes. There were significant differences in hedonic ratings of strawberries (F(8,714) = 11.5, P = 0.0001), with Hierarchical Cluster Analysis (HCA) identifying three consumer clusters each displaying differing patterns of preference. Internal and external PM techniques were applied to the data to identify the attributes driving consumer acceptability. Sweet, berry, caramel, fruity and floral attributes were identified as most contributing to liking. Sour, citrus, green, astringent, firm and gritty attributes were conversely associated with a reduction in consumer liking. Elite Lines 2 and 6 have been identified as having the broadest appeal, satisfying between 60% and 70% of consumers in the population assessed, thus the introduction of these cultivars should satisfy the largest group of consumers in the Australian market. The results of this research could be applied to breeding programs, to ensure newly bred cultivars express characteristics that were identified as well-liked amongst consumers. In addition, this research provides evidence for marketing strawberries by cultivar, to assist consumers in identifying those strawberries for which they have a preference.
Publisher: Springer Science and Business Media LLC
Date: 03-03-2022
DOI: 10.1007/S40279-022-01658-3
Abstract: Carbohydrates are an important fuel for optimal exercise performance during moderate- and high-intensity exercise however, carbohydrate ingestion during high-intensity exercise may cause gastrointestinal upset. A carbohydrate oral rinse is an alternative method to improve exercise performance in moderate- to high-intensity exercise with a duration of 30–75 min. This is the first systematic review and meta-analysis to comprehensively examine the isolated effect of maltodextrin-based rinsing on exercise performance. The objective of this review was to establish the effect of a maltodextrin-based carbohydrate oral rinse on exercise performance across various modes of exercise. Furthermore, a secondary objective was to determine the effects of moderators [(1) participant characteristics (2) oral rinse protocols (3) exercise protocol (i.e. cycling, running etc.) and (4) fasting] on exercise performance while using a maltodextrin-based, carbohydrate oral rinse. Five databases (MEDLINE, PsycINFO, Embase, SPORTDiscus and Global Health) were systematically searched for articles up to March 2021 and screened using Covidence (a systematic review management tool). A random effects robust meta-analysis and subgroup analyses were performed using Stata Statistical Software: Release 16. Thirty-five articles met the inclusion criteria and were included in the systematic review 34 of these articles were included in the meta-analysis. When using a conventional meta-analytic approach, overall, a carbohydrate oral rinse improved exercise performance in comparison with a placebo (SMD = 0.15, 95% CI 0.04, 0.27 p = 0.01). Furthermore, when implementing an adjusted, conservative, random effects meta-regression model using robust variance estimation, overall, compared with placebo, a carbohydrate oral rinse demonstrated evidence of improving exercise performance with a small effect size (SMD = 0.17, 95% CI − 0.01, 0.34 p = 0.051). This systematic review and meta-analysis demonstrates that a maltodextrin-based carbohydrate oral rinse can improve exercise performance. When comparing the two meta-analytic approaches, although non-significant, the more robust, adjusted, random effects meta-regression model demonstrated some evidence of a maltodextrin-based carbohydrate oral rinse improving exercise performance overall.
Publisher: Wiley
Date: 08-12-2011
DOI: 10.1111/J.1750-3841.2010.01939.X
Abstract: Excessive sodium (Na) intake has been linked to development of hypertension and related pathologies. In this study, we assessed if the sodium chloride (NaCl) concentration in a prototypical food influences the liking and intake of that food. In study 1, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In study 2, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad, and beverages were consumed freely in a dining setting on 4 separate occasions. Intake and liking ratings for hash browns were recorded after the lunch. In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r = 0.547 P < 0.01), and in study 1 the 220 mg sodium hash brown was most liked (P 50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.
Publisher: Elsevier BV
Date: 07-2007
DOI: 10.1016/J.APPET.2006.11.003
Abstract: Over 60% of soft-drinks sold in the United States contain caffeine, a mildly addictive psycho-active chemical, as a flavor additive. Using sweeteners as controls, we assessed whether caffeine has flavor activity in a cola soft-drink. A forced-choice triangle discrimination methodology was used to determine detection thresholds of caffeine in sweeteners and a cola beverage. The subjects (n=30, 28 female, 23+/-4 years old) were trained tasters and completed over 1600 discrimination tests during the study. The mean detection thresholds for caffeine in the sweet solutions were: 0.333+/-0.1mM sucrose 0.467+/-0.29 mM aspartame 0.462+/-0.3mM sucralose, well below the concentration in common cola beverages (0.55-0.67 mM). A fixed concentration of caffeine, corresponding to the concentration of caffeine in a common cola beverage (0.67 mM) was added to the sweeteners and a non-caffeinated cola beverage. Subjects could distinguish between caffeinated and non-caffeinated sweeteners (p<0.001), but all subjects failed to distinguish between caffeinated and non-caffeinated cola beverage (p=1.0). Caffeine has no flavor activity in soft-drinks yet will induce a physiologic and psychologic desire to consume the drink.
Publisher: Public Library of Science (PLoS)
Date: 24-03-2016
Publisher: MDPI AG
Date: 02-03-2020
DOI: 10.3390/NU12030678
Abstract: Fatty acid (FA) chemoreception in the oral cavity, known as fat taste, may trigger a satiety response that is homologous to FA chemoreception in the gastrointestinal tract. In addition, in iduals with an impaired fat taste sensitivity are more likely to have an impaired satiety response. This study aimed to assess the effect of an FA mouth rinse on self-reported appetite, and to determine if the effect is modified by fat taste sensitivity. Thirty-one participants (age, 32.0 ± 8.4 y body mass index (BMI), 26.1 ± 8.1 kg/m2) were studied on four separate days to evaluate the effect of a 20 mM oleic acid (OA) mouth rinse (in duplicate) compared to a control (in duplicate) on self-reported appetite by using a visual analogue scale (VAS) every 30 min for three hours following a standardized low-fat breakfast. The area under the curve ratings for fullness were greater (p = 0.003), and those for hunger were lower (p = 0.002) following the OA rinse compared to the control. The effect of the OA rinse was greater in in iduals who were hypersensitive to fat taste compared to moderately sensitive and hyposensitive in iduals for fullness (p 0.010) and hunger (p 0.010) ratings. In summary, an OA mouth rinse decreases self-reported hunger and increases self-reported fullness, particularly in those who are more sensitive to fat taste. FA receptors in the oral cavity may be potential targets to regulate appetite.
Publisher: American Chemical Society (ACS)
Date: 25-02-2009
DOI: 10.1021/JF803154W
Abstract: The olive oil phenolic oleocanthal is a natural nonsteroidal anti-inflammatory compound that irritates the oral pharynx in a dose-dependent manner. It has been proposed that the biological activity of oleocanthal is partially responsible for the beneficial health effects of the Mediterranean diet. Virgin olive oil containing oleocanthal is often added as an ingredient in a number of cooked dishes, and therefore it is of great importance to understand how best to preserve the putative health-promoting benefits of this compound, as olive oil phenolics are subject to degradation upon heating in general. One extra virgin olive oil containing 53.9 mg/kg oleocanthal was heated at various temperatures (100, 170, and 240 degrees C) for set time periods (0, 1, 5, 20, 60, and 90 min). Oleocanthal concentrations were quantified using HPLC, and its biological activity was determined with a taste bioassay measuring the intensity of throat irritation. Results demonstrated that oleocanthal was heat stable compared with other olive oil phenolics, with a maximum loss of 16% as determined by HPLC analysis. However, there was a significant decrease of up to 31% (p < 0.05) in the biological activity of oleocanthal as determined by the taste bioassay. Although there was minimal degradation of oleocanthal concentration, there was a significant decrease in the biological activity of oleocanthal upon extended heating time, indicating a possible loss of the putative health -benefiting properties of oleocanthal. Alternatively, the difference in the concentration and biological activity of oleocanthal after heat treatment could be a result of an oleocanthal antagonist forming, decreasing or masking the biological activity of oleocanthal.
Publisher: MDPI AG
Date: 02-10-2020
DOI: 10.3390/FOODS9101400
Abstract: Owing to the public health concern associated with the consumption of added sugar, the World Health Organization recommends cutting down sugar in processed foods. Furthermore, due to the growing concern of increased calorie intake from added sugar in sweetened dairy foods, the present review provides an overview of different types and functions of sugar, various sugar reduction strategies, and current trends in the use of sweeteners for sugar reduction in dairy food, taking flavoured milk as a central theme where possible to explore the aforementioned aspects. The strength and uniqueness of this review are that it brings together all the information on the available types of sugar and sugar reduction strategies and explores the current trends that could be applied for reducing sugar in dairy foods without much impact on consumer acceptance. Among different strategies for sugar reduction, the use of natural non-nutritive sweeteners (NNSs), has received much attention due to consumer demand for natural ingredients. Sweetness imparted by sugar can be replaced by natural NNSs, however, sugar provides more than just sweetness to flavoured milk. Sugar reduction involves multiple technical challenges to maintain the sensory properties of the product, as well as to maintain consumer acceptance. Because no single sugar has a sensory profile that matches sucrose, the use of two or more natural NNSs could be an option for food industries to reduce sugar using a holistic approach rather than a single sugar reduction strategy. Therefore, achieving even a small sugar reduction can significantly improve the diet and health of an in idual.
Publisher: Oxford University Press (OUP)
Date: 08-03-2009
Publisher: Elsevier BV
Date: 05-2020
Publisher: MDPI AG
Date: 05-09-2022
Abstract: Umami non-discriminators (NDs) are a sub-group of the population with a reduced ability to discriminate between monosodium glutamate (MSG) and sodium chloride (NaCl) compared to umami discriminators (UDs). No research has investigated umami and salty taste perception associations across detection threshold (DT), recognition threshold (RT), and suprathreshold intensity perception (ST) or the habitual dietary intake of ND. Adults (n = 61, mean age of 30 ± 8 years, n = 40 females) completed taste assessments measuring their DT, RT, and ST for salty, umami (MSG and monopotassium glutamate (MPG)), and sweet tastes. To determine the umami discrimination status, participants completed 24 triangle tests containing 29 mM NaCl and 29 mM MSG, and those with ≥13 correct identifications were considered UDs. Habitual dietary intake was recorded via a food frequency questionnaire. NDs made up 14.8% (n = 9) of the study population, and UDs made up 85.2% (n = 52). NDs were less sensitive to salt at RT (mean step difference: −1.58, p = 0.03), and they consumed more servings of meat and poultry daily (1.3 vs. 0.6 serves, p = 0.006) fewer servings of discretionary food (1.6 vs. 2.4, p = 0.001) and, of these, fewer salty discretionary foods (0.9 vs. 1.3, p = 0.003) than NDs. Identifying these NDs may provide insight into a population at risk of the overconsumption of discretionary foods and reduced intake of protein-rich meat foods.
Publisher: MDPI AG
Date: 10-07-2018
DOI: 10.3390/SU10072397
Publisher: Bentham Science Publishers Ltd.
Date: 10-2012
Publisher: Elsevier BV
Date: 09-2021
Publisher: Springer Science and Business Media LLC
Date: 22-05-2015
Publisher: MDPI AG
Date: 16-01-2019
DOI: 10.3390/NU11010182
Abstract: Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
Publisher: MDPI AG
Date: 02-02-2010
DOI: 10.3390/IJMS11020458
Publisher: Elsevier BV
Date: 04-2016
Publisher: Elsevier BV
Date: 04-2016
Abstract: Excess fat consumption has been linked to the development of obesity. Fat and salt are a common and appetitive combination in food however, the effect of either on food intake is unclear. Fat taste sensitivity has been negatively associated with dietary fat intake, but how fat taste sensitivity influences the intake of fat within a meal has, to our knowledge, not yet been investigated. Our objectives were, first, to investigate the effects of both fat and salt on ad libitum food intake and, second, to investigate the effects of fat taste sensitivity on satiation responses to fat and whether this was affected by salt. Forty-eight healthy adults [16 men and 32 women, aged 18-54 y, body mass index (kg/m(2)): 17.8-34.4] were recruited and their fat taste sensitivity was measured by determination of the detection threshold of oleic acid (18:1n-6). In a randomized 2 × 2 crossover design, participants attended 4 lunchtime sessions after a standardized breakfast. Meals consisted of elbow macaroni (56%) with sauce (44%) sauces were manipulated to be1) low-fat (0.02% fat, wt:wt)/low-salt (0.06% NaCl, wt:wt),2) low-fat/high-salt (0.5% NaCl, wt:wt),3) high-fat (34% fat, wt:/wt)/low-salt, or4) high-fat/high-salt. Ad libitum intake (primary outcome) and eating rate, pleasantness, and subjective ratings of hunger and fullness (secondary outcomes) were measured. Salt increased food and energy intakes by 11%, independent of fat concentration (P= 0.022). There was no effect of fat on food intake (P= 0.6), but high-fat meals increased energy intake by 60% (P< 0.001). A sex × fat interaction was found (P= 0.006), with women consuming 15% less by weight of the high-fat meals than the low-fat meals. Fat taste sensitivity was negatively associated with the intake of high-fat meals but only in the presence of low salt (fat taste × salt interaction on delta intake of high-fat - low-fat meals P= 0.012). The results suggest that salt promotes passive overconsumption of energy in adults and that salt may override fat-mediated satiation in in iduals who are sensitive to the taste of fat. This trial was registered at the Australian New Zealand Clinical Trials Registry (www.anzctr.org.au) as ACTRN12615000048583.
Publisher: Springer Science and Business Media LLC
Date: 2002
Abstract: NaCl has proven to be an effective bitterness inhibitor, but the reason remains unclear. The purpose of this study was to examine the influence of a variety of cations and anions on the bitterness of selected oral pharmaceuticals and bitter taste stimuli: pseudoephedrine, ranitidine, acetaminophen, quinine, and urea. Human psychophysical taste evaluation using a whole mouth exposure procedure was used. The cations (all associated with the acetate anion) inhibited bitterness when mixed with pharmaceutical solutions to varying degrees. The sodium cation significantly (P < 0.003) inhibited bitterness of the pharmaceuticals more than the other cations. The anions (all associated with the sodium cation) also inhibited bitterness to varying degrees. With the exception of salicylate, the glutamate and adenosine monophosphate anions significantly (P < 0.001) inhibited bitterness of the pharmaceuticals more than the other anions. Also, there were several specific inhibitory interactions between ammonium, sodium and salicylate and certain pharmaceuticals. We conclude that sodium was the most successful cation and glutamate and AMP were the most successful anions at inhibiting bitterness. Structure forming and breaking properties of ions, as predicted by the Hofmeister series. and other physical-chemical ion properties failed to significantly predict bitterness inhibition.
Publisher: Wiley
Date: 07-07-2020
Publisher: Springer Science and Business Media LLC
Date: 31-08-2005
DOI: 10.1038/437045A
Abstract: Newly pressed extra-virgin olive oil contains oleocanthal--a compound whose pungency induces a strong stinging sensation in the throat, not unlike that caused by solutions of the non-steroidal anti-inflammatory drug ibuprofen. We show here that this similar perception seems to be an indicator of a shared pharmacological activity, with oleocanthal acting as a natural anti-inflammatory compound that has a potency and profile strikingly similar to that of ibuprofen. Although structurally dissimilar, both these molecules inhibit the same cyclooxygenase enzymes in the prostaglandin-biosynthesis pathway.
Publisher: MDPI AG
Date: 05-02-2015
DOI: 10.3390/NU7021094
Publisher: Cambridge University Press (CUP)
Date: 16-07-2019
DOI: 10.1017/S0007114519001703
Abstract: Excess energy intake is recognised as a strong contributing factor to the global rise of being overweight and obese. The aim of this paper was to investigate if oral sensitivity to complex carbohydrate relates to ad libitum consumption of complex carbohydrate foods in a s le group of female adults. Participants’ (( n 51 females): age 23·0 ( sd 0·6) years (range 20·0–41·0 years) excluding restrained eaters) sensitivity towards maltodextrin (oral complex carbohydrate) and glucose (sweet taste) was assessed by measuring detection threshold (DT) and suprathreshold intensity perception (ST). A crossover design was used to assess consumption of two different iso-energetic preload milkshakes and ad libitum milkshakes – (1) glucose-based milkshake, (2) maltodextrin-based milkshake. Ad libitum intake (primary outcome) and eating rate, liking, hunger, fullness and prospective consumption ratings were measured. Participants who were more sensitive towards complex carbohydrate (maltodextrin DT) consumed significantly more maltodextrin-based milkshake in comparison with less-sensitive participants ( P = 0·01) and this was independent of liking. Participants who had higher liking for glucose-based milkshake consumed significantly more glucose-based milkshake in comparison with participants with lower hedonic ratings ( P = 0·049). The results provide support regarding the role of the oral system sensitivity (potentially taste) to complex carbohydrate and the prospective to overconsume complex carbohydrate-based milkshake in a single sitting.
Publisher: American Chemical Society (ACS)
Date: 11-09-2008
DOI: 10.1021/JF801286N
Abstract: The aim of this study was to determine the effects of starvation and water quality during the purging process on the biometric parameters, fatty acids, and flavor volatiles of Murray cod farmed in a recirculation system. Market size Murray cod, at the end of the grow-out stage, were ided into eight treatments. The treatments were either fed/starved (F or S) and kept in clean water (CW: CWF2, CWS2, CWF4, and CWS4) or fed/starved and kept in recycled water (RW: RWF2, RWS2, RWF4, and RWS4) for either 2 or 4 weeks. Fish were s led at 0, 2, and 4 week intervals. Food deprivation was responsible for a significant (P < 0.05) weight loss compared to that of fed treatments. The same was observed for the condition factor (K), hepatosomatic index (HSI), and dress-out percentage (DP). No significant changes were, however, observed in the visceral fat index (VFI). Saturated fatty acids (SFA) were highest in RWF4 and lowest in CWS4 (P < 0.05), while monounsaturated fatty acids (MUFA) were lowest in CWF4 (P < 0.05). Starvation did not affect the flavor volatile compounds, which were mainly affected by changes in water quality. Specifically, total aldehyde (% w/w) content was significantly (P < 0.05) affected by water quality, but the time of purging was not responsible for any noteworthy differences. This study was able to separate the effects of starvation and water quality, in the purging process, on the final eating quality of farmed market size Murray cod. It is concluded that because of the inevitable weight loss during starvation, Murray cod should be fed during the purging stage but kept in clean water and deprived of food only for the time necessary to empty the gastro-intestinal tract.
Publisher: Elsevier BV
Date: 04-2008
Publisher: Elsevier BV
Date: 03-2016
Publisher: Elsevier BV
Date: 04-2018
DOI: 10.1016/J.APPET.2017.12.003
Abstract: BMI-specific differences in food choice and energy intake have been suggested to modulate taste perception. However, associations between body composition and fat taste sensitivity are controversial. The objective of this study was to examine the association between body composition, dietary intake and detection thresholds of four fatty stimuli (oleic acid, paraffin oil, canola oil, and canola oil spiked with oleic acid) that could be perceived via gustatory and/or textural cues. In 30 participants, fat detection thresholds were determined in a repeated measurements design over twelve days. Weight status was examined by measuring the participants' BMI, waist circumference and waist-to-hip ratio. The habitual food intake was assessed via several questionnaires and twelve, non-consecutive 24-hour food diaries. In this study, a negative correlation was found between fat detection thresholds and the intake of food rich in vitamins and fibre. Moreover, a positive correlation was identified between the intake of high-fat food and fat detection thresholds. No differences in fat detection thresholds were observed due to variations in BMI or waist-to-hip ratio. These findings indicate that a regular intake of fatty foods might decrease an in iduals' perceptual response to fats which might lead to excess fat intake on the long term.
Publisher: Elsevier BV
Date: 07-2011
DOI: 10.1016/J.PLIPRES.2011.02.002
Abstract: The inability of humans to adequately regulate fat consumption is a salient contributor to the development of obesity. The macronutrients, fat, protein and carbohydrate, within foods are detected at various stages of consumption, during which their digestive products, fatty acids, amino acids and sugars, interact with chemosensory cells within the oral epithelium (taste receptor cells) and gastrointestinal (GI) tract (enteroendocrine cells). This chemoreception initiates functional responses, including taste perception, peptide secretion and alterations in GI motility, that play an important role in liking of food, appetite regulation and satiety. This review will summarize the available evidence relating to the oral and GI regulation of fat intake and how chemoreception at both locations is associated with digestive behavior, satiety and weight regulation.
Publisher: Springer Science and Business Media LLC
Date: 12-2011
Publisher: Wiley
Date: 10-2006
Publisher: Wiley
Date: 06-01-2016
DOI: 10.1002/OBY.21357
Publisher: Elsevier BV
Date: 04-2012
DOI: 10.1016/J.COPBIO.2011.09.006
Abstract: The Mediterranean diet is associated with a lower incidence of chronic degenerative diseases and higher life expectancy. These health benefits have been partially attributed to the dietary consumption of extra virgin olive oil (EVOO) by Mediterranean populations, and more specifically the phenolic compounds naturally present in EVOO. Studies involving humans and animals (in vivo and in vitro) have demonstrated that olive oil phenolic compounds have potentially beneficial biological effects resulting from their antimicrobial, antioxidant and anti-inflammatory activities. This paper summarizes current knowledge on the biological activities of specific olive oil phenolic compounds together with information on their concentration in EVOO, bioavailability and stability over time.
Publisher: Wiley
Date: 15-05-2022
Abstract: The fat content of a product has the potential to influence consumer liking via mouthfeel, taste, and aroma modification. This study aims to determine the effects of fat and coffee concentration on sensory attributes and consumer liking of iced‐coffee beverages. Nine iced‐coffee beverages were formulated: low fat–low coffee medium fat–low coffee high fat–low coffee low fat–medium coffee medium fat–medium coffee high fat–medium coffee low fat–high coffee medium fat–high coffee and high fat–high coffee. Fat content was adjusted using different concentrations of cream, and coffee using different concentrations of Nescafé Blend 43. Regular coffee consumers ( n = 231) rated their overall liking using a 9‐point hedonic scale and completed a ranked preference based on degree of liking of all s les. Consumers also rated liking for sensory attributes: appearance, aroma, sweetness, coffee intensity, mouthfeel, and aftertaste. There were significant relationships between 1/ fat and 2/ coffee and liking of iced‐coffee beverages ( p 0.001). There were three clusters of consumers based on iced‐coffee preferences. Response surface curve indicated that overall liking of iced‐coffee beverages increased with the increase of fat and coffee concentration to a certain level, then continuing to increase the fat and coffee concentration decreases overall liking. The finding of this study provides valuable information on how fat and coffee concentrations can be adjusted to modify consumer acceptance of iced‐coffee beverages. The results of this research could be applied to reformulate iced‐coffee beverages, while ensuring consumer acceptance. In addition, this research provides evidence that sweetness, aftertaste, coffee‐intensity, and mouthfeel are important sensory attributes associated with consumer liking of iced‐coffee beverages.
Publisher: Elsevier BV
Date: 04-2012
DOI: 10.1016/J.CTRV.2011.04.008
Abstract: Altered food relationships in people receiving chemotherapy are prevalent and distressing. Whether, or to what extent, taste perception and food hedonics plays in altered food relationships is unknown among people receiving chemotherapy. This two-armed systematic review addressed the question "Does chemotherapy influence taste perception and hedonic experience of food?" A systematic review was undertaken of (1) taste perception and (2) food hedonics. Search phrases used in the taste arm were: "chemotherapy AND taste", and in the food hedonics arm, "chemotherapy AND (liking OR food OR appetite OR hedonic(∗))". Databases searched were PsycINFO, PubMed, Medline, CINAHL, EMBASE and the Cochrane Library. English language, peer-reviewed publications investigating adults (>18years) receiving chemotherapy as the only cancer treatment were eligible. One hundred and sixty three papers were screened in the taste arm, of which eight (5%) met inclusion criteria. Nine hundred and seventy two papers were screened in the food hedonics arm of which 25 (3%) met inclusion criteria. Chemotherapy had variable influence on both taste sensitivity and perceived intensity of the taste qualities sweet, salty, sour and bitter. Liking of food and drink decreased after chemotherapy treatment commenced. Caffeinated foods and drinks, red meat and citrus fruits or juices were most frequently reported as aversive during chemotherapy. A reduction in appetite was reported between baseline (pre-chemotherapy) and cycles 1-3 of chemotherapy with no further worsening in latter chemotherapy cycles and an improvement after completion of chemotherapy treatment. There was a lack of consistency of results between studies due to differences in study design, chemotherapy regimen, tumor type and stage of treatment examined. These results provide insufficient evidence to suggest chemotherapy has a significant or consistent influence on taste. There is a consistent, albeit small, body of evidence indicating food liking and appetite are adversely affected by chemotherapy and some evidence that declines in liking and appetite are reversed over time. Overall, more longitudinal studies of specific classes of chemotherapy drugs are required to accurately define the nature, magnitude and time course of taste, food liking and appetite changes over the treatment trajectory.
Publisher: American Chemical Society (ACS)
Date: 12-08-2019
Abstract: Protein glycosylation is a ubiquitous posttranslational modification that modulates protein properties, thereby influencing bioactivities within a system. Duck egg white (DEW) proteins exhibit erse biological properties compared with their chicken egg white (CEW) counterparts, which might be related to glycosylation. N-Glycoproteome analysis of DEW was conducted, and a total of 231 N-glycosites from 68 N-glycoproteins were identified. Gene ontology analysis was used to elucidate the biofunctions of DEW N-glycoproteins and compare them with those of CEW, which showed that the differences mostly involved molecular functions and biological processes. The biological functions of DEW N-glycoproteins were illuminated through bioinformatics analysis and comparison with CEW orthologues, which showed different allergenicities and antibacterial abilities. These ergences might be initiated by specific alterations in glycosylation, which can enhance the proteolysis resistance and protein steric hindrance. These results provide new insights for discovering the effects of N-glycosylation on biofunctions during the ergence of homologous proteins.
Publisher: MDPI AG
Date: 11-07-2014
Publisher: Elsevier BV
Date: 04-2020
Publisher: Wiley
Date: 22-06-2021
Abstract: The World Health Organization (WHO) recommends cutting down added sugar in processed foods and beverages. There is a growing concern for increased calorie intake from added sugar in flavored milk. To understand how to effectively reduce added sugar in flavored milk, the influence of other nutritional components such as percentage of fat, protein, and salt need to be accounted for as they are the determinants for color, flavor and mouthfeel attributes that ultimately influence consumer liking. Therefore, this study aims to identify the ideal product composition of commercial chocolate flavored milk s les and to link the existing variations to consumers’ liking data using External Preference Mapping (EPM). Thirty‐four commercial chocolate milk s les systematically varying in compositional profile (sugar, fat, protein, salt, stabilizer and sweetener) were analysed by Principal Component Analysis (PCA) with a subset of 10 chocolate milk s les varying in product composition (fat, protein, salt and sugar) selected for consumer evaluation. Consumers ( n = 235) evaluated these 10 chocolate milk s les for overall liking using a 9‐point hedonic scale. Significant differences ( p 0.0001) were observed in the hedonic ratings of these 10 s les, and consumers were grouped into four clusters using Hierarchical Cluster Analysis (HCA), each cluster showing a preference for different products. EPM was applied to the consumer liking data to reveal the ideal product composition of chocolate milk acceptability. Chocolate milk s les 4 (OAK chocolate) and 6 (OAK thick death by chocolate) with 10.6%–10.9% sugar, 3.4%–3.5% fat, 3.5%–3.6% protein and 0.05% salt were identified to have the highest appeal satisfying between 70% and 80% of consumers assessed. The results of this research could be applied for the reformulation of a new product to ensure that the product composition including sugar concentration is critical to influencing the sensory perception and consumer acceptance of the product. In addition, the results provide an ideal product composition along with sugar concentration that can be used as a standard or control mark for sugar reduction target.
Publisher: Springer Science and Business Media LLC
Date: 06-2015
Publisher: Cambridge University Press (CUP)
Date: 18-07-2013
DOI: 10.1017/S1368980013001924
Abstract: To determine the diet quality of a group of young adults and explore its associations with two food-related behaviours (involvement in meal preparation and consumption of commercially prepared meals). Cross-sectional study of young adults. S le characteristics, food-related behaviours and dietary intake were assessed using a self-administered questionnaire including an FFQ. Diet quality was measured using the fifteen-item Dietary Guideline Index (DGI) designed to assess adherence to Australian dietary guidelines. One-way ANOVA, t tests and multiple linear regression analyses were used to explore the relationships between DGI scores, s le characteristics and food-related behaviours. University students enrolled in an undergraduate nutrition class, Melbourne, Australia. Students ( n 309) aged 18–36 years. The DGI score was normally distributed, with a mean score of 93·4 ( sd 17·1) points (range 51·9–127·4 points), out of a possible score of 150 points. In multivariate analyses adjusted for age, sex, nationality, BMI and maternal education, cooking meals for oneself was positively associated with DGI score ( β = 0·15 95 % CI 1·15, 10·03 P = 0·01) frequency of takeaway and frequency of convenience meal consumption were inversely associated with DGI score ( β = −0·21 95 % CI −9·96, −2·32 P = 0·002 and β = −0·16 95 % CI −7·40, −0·97 P 0·01, respectively). Cooking meals for oneself was linked to higher diet quality among young adults, while consumption of commercially prepared meals was associated with poorer diet quality. Maintaining education programmes that promote cooking skills within young adults has the potential to improve DGI scores.
Publisher: Springer Science and Business Media LLC
Date: 16-05-2013
Publisher: Elsevier BV
Date: 06-2016
DOI: 10.1016/J.APPET.2016.03.011
Abstract: A high-fat diet for four weeks has been shown to attenuate fat taste sensitivity in healthy weight in iduals. However, there is minimal evidence as to whether a single high-fat meal immediately prior to fat taste threshold testing has an effect on thresholds. Therefore, the aim of the study was to determine the effect of a high-fat meal immediately prior to detection threshold testing for oleic acid (C18:1). Thirty-two participants (15 males, 17 females, aged 39.1 ± 3.1 years, Body Mass Index 23.1 ± 0.7 kg/m(2)) attended three laboratory sessions. In each session, participants were randomly assigned to one of three different types of breakfast: a high-fat (60% energy from fat), or low-fat (20% energy from fat) or macronutrient balanced (33% energy from fat) frittata. Fat taste thresholds were evaluated using ascending forced choice triangle tests on two occasions each day once one-hour post breakfast and then one-hour post the completion of the first threshold test. There was no effect of breakfast type on fat taste detection thresholds for the first testing session of each day (P = 0.288), or the second testing session of each day (P = 0.754). There was also no effect of breakfast within each day (day 1: P = 0.198, day 2: P = 0.199, day 3: P = 0.125). There was no effect of macronutrient composition on the ability of participants to rank the level of fat in food (P = 0.345), or preference for the level of fat in food (P = 0.187-0.868). This study provides preliminary evidence that the composition of the meal consumed by a participant immediately prior to testing does not affect fat taste thresholds.
Publisher: MDPI AG
Date: 20-07-2017
DOI: 10.3390/NU9070781
Publisher: Elsevier BV
Date: 10-2004
Publisher: Elsevier BV
Date: 08-2016
DOI: 10.1016/J.APPET.2016.03.015
Abstract: The 'taste of food' plays an important role in food choice. Furthermore, foods high in fat, sugar and salt are highly palatable and associated with increased food consumption. Research exploring taste importance on dietary choice, behaviour and intake is limited, particularly in young adults. Therefore, in this study a total of 1306 Australian university students completed questionnaires assessing dietary behaviors (such as how important taste was on food choice) and frequency of food consumption over the prior month. Diet quality was also assessed using a dietary guideline index. Participants had a mean age of 20 ± 5 years, Body Mass Index (BMI) of 22 ± 3 kg/m(2), 79% were female and 84% Australian. Taste was rated as being a very or extremely important factor for food choice by 82% of participants. Participants who rated taste as highly important, had a poorer diet quality (p = 0.001) and were more likely to consume less fruit (p = 0.03) and vegetables (p = 0.05). Furthermore, they were significantly more likely to consume foods high in fat, sugar and salt, including chocolate and confectionary, cakes and puddings, sweet pastries, biscuits, meat pies, pizza, hot chips, potato chips, takeaway meals, soft drink, cordial and fruit juice (p = 0.001-0.02). They were also more likely to consider avoiding adding salt to cooking (p = 0.02) and adding sugar to tea or coffee (p = 0.01) as less important for health. These findings suggest that the importance in iduals place on taste plays an important role in influencing food choice, dietary behaviors and intake.
Publisher: Elsevier BV
Date: 11-2013
DOI: 10.1016/J.FOODCHEM.2013.03.069
Abstract: Monola oil, a high oleic acid canola cultivar, and canola oil were evaluated as replacers of fish oil at three levels of inclusion (60%, 75% and 90%) in rainbow trout diets. After a 27-week grow-out cycle, the diet-induced effects on growth, fatty acid metabolism and final eating quality were assessed. Overall, no effects were noted for growth, feed utilisation or fish biometry, and the fatty acid composition of fish fillets mirrored that of the diets. Dietary treatments affected fillet lipid oxidation (free malondialdehyde), pigmentation and flavour volatile compounds, but only minor effects on sensorial attributes were detected. Ultimately, both oils were demonstrated to possess, to differing extents, suitable qualities to adequately replace fish oil from the perspective of fish performance and final product quality. However, further research is required to alleviate on-going issues associated with the loss of health promoting attributes (n-3 long chain polyunsaturated fatty acids) of final farmed products.
Publisher: Cambridge University Press (CUP)
Date: 03-2018
DOI: 10.1017/S1368980018000228
Abstract: The present research aimed to investigate the impact of the physical activity calorie equivalent (PACE) front-of-pack label on consumption, prospective consumption and liking of familiar and unfamiliar discretionary snack foods. In a within-subject randomised design, participants tasted and rated liking (9-point hedonic scale) and prospective consumption (9-point category scale) of four different snack foods with four different labels (i.e. blank, fake, PACE, PACE doubled) and four control snack foods. The twenty snack foods were presented during two 45 min sessions (i.e. ten snack foods per session) which were separated by one week. The amount participants s led of each snack food was measured. The study was conducted in the Centre for Advanced Sensory Sciences laboratory at Deakin University, Australia. The participants were 153 university students (126 females, twenty-seven males, mean age 24·3 ( sd 4·9) years) currently enrolled in an undergraduate nutrition degree at Deakin University. When the PACE label was present on familiar snack foods, participants s led 9·9 % (22·8 ( sem 1·4) v. 25·3 ( sem 1·5) g, P =0·03) less than when such label was not present. This was in line with a decreased prospective snack food consumption of 9·1 % (3·0 ( sem 0·2) v. 3·3 ( sem 0·2) servings, P =0·03). Such pattern was not seen in unfamiliar snacks. The PACE label appears to be a promising way to decrease familiar discretionary snack food consumption in young, health-minded participants.
Publisher: MyJove Corporation
Date: 04-06-2014
DOI: 10.3791/51236
Publisher: Springer Science and Business Media LLC
Date: 09-08-2012
DOI: 10.1038/IJO.2011.155
Abstract: To evaluate the effects of a high-fat and low-fat diet on taste sensitivity to oleic acid (C18:1) in lean and overweight/obese (OW/OB) subjects. Randomized cross-over dietary intervention involving the consumption of a high-fat (>45% fat) and low-fat (<20% fat) diet, both consumed over a 4-week period. A total of 19 lean, mean age 33±13 years, mean body mass index (BMI) 23.2±2.2 kg m(-2) and 12 OW/OB, mean age 39.5±3 years, mean BMI 28±2.6 kg m(-2), subjects participated in the study, which measured taste thresholds for C18:1, fat perception and hedonic ratings for regular (RF) and lowered-fat (LF) foods before, and following consumption of a high- and low-fat diet. Consumption of the low-fat diet increased taste sensitivity to C18:1 among lean and OW/OB subjects (P<0.05) and increased the subjects ability to perceive small differences in the fat content of custard (P=0.05). Consumption of the high-fat diet significantly decreased taste sensitivity to C18:1 among lean subjects (P<0.05), with no change in sensitivity among OW/OB persons (P=0.609). The hedonic ratings for several RF and LF foods differed following the diets. Alterations in the fat content of the diet modulated taste sensitivity to C18:1 among lean subjects, which was increased following a 4-week period of fat restriction and attenuated following the high-fat diet. The failure of the high-fat diet to alter fatty acid taste thresholds among OW/OB subjects suggests that these in iduals were 'adapted' to high-fat exposure, perhaps because of differences in habitual fat consumption. Taken together, these data suggest that excessive dietary fat attenuates nutrient sensing epithelia response in the oral cavity, which could be associated with changes in diet and weight status.
Publisher: Elsevier BV
Date: 06-2016
Publisher: Wiley
Date: 17-02-2022
Abstract: Coffee aroma is a complex mixture of volatile compounds. This study characterized the important aroma‐active compounds associated with consumer liking in formulated coffee‐flavored dairy beverages. Nine coffee‐flavored dairy beverages were formulated: low fat–low coffee medium fat–low coffee high fat–low coffee low fat–medium coffee medium fat–medium coffee high fat–medium coffee low fat–high coffee medium fat–high coffee and high fat–high coffee. Regular coffee consumers, ( n = 231) used a nine‐point hedonic scale to rate acceptance of aroma. Volatile compounds were extracted by head space‐solid phase micro‐extraction (HS‐SPME) and analyzed by gas chromatography‐mass spectrometry‐olfactometry (GC‐MS‐O) using a modified frequency (MF) approach. Fifty‐two aroma‐active compounds were detected. Thirty‐one aroma‐active compounds were considered important compounds with MF‐value ≥ 50%. The total number of aroma‐active compounds and their intensity were affected because of fat and coffee concentration. Partial least squares regression (PLSR) was performed to determine the relationship between aroma‐active compounds and liking. PLSR analysis identified three groups of compounds regarding liking. Twenty‐five compounds were associated with positive liking, for ex le, 2‐(methylsulfanylmethyl) furan (coffee like). Sixteen compounds were negatively associated with liking, for ex le, 2‐methoxyphenol (bacon, medicine like). Eleven detected compounds had no association with liking, for ex le, butane‐2,3‐dione (butter, fruit like). Practical Application : The result of this study may be applied to formulate coffee‐flavored dairy beverages to maximize consumer acceptance and aroma‐liking. This study suggested too low coffee concentration is not desirable. Too much fat affects aroma release and/or alters the characteristic coffee flavor which negatively affects consumer acceptance.
Publisher: Informa UK Limited
Date: 17-12-2008
DOI: 10.1080/10408390701856223
Abstract: The Mediterranean diet is associated with a lower incidence of atherosclerosis, cardiovascular disease, and certain types of cancer. The apparent health benefits have been partially attributed to the dietary consumption of virgin olive oil by Mediterranean populations. Most recent interest has focused on the biologically active phenolic compounds naturally present in virgin olive oils. Studies (human, animal, in vivo and in vitro) have shown that olive oil phenolics have positive effects on certain physiological parameters, such as plasma lipoproteins, oxidative damage, inflammatory markers, platelet and cellular function, and antimicrobial activity. Presumably, regular dietary consumption of virgin olive oil containing phenolic compounds manifests in health benefits associated with a Mediterranean diet. This paper summarizes current knowledge on the physiological effects of olive oil phenolics. Moreover, a number of factors have the ability to affect phenolic concentrations in virgin olive oil, so it is of great importance to understand these factors in order to preserve the essential health promoting benefits of olive oil phenolic compounds.
Publisher: Oxford University Press (OUP)
Date: 07-2004
Publisher: MDPI AG
Date: 11-12-2018
DOI: 10.3390/NU10121957
Abstract: Food liking can be directly measured in specialised sensory testing facilities however, this method is not feasible for large population s les. The aim of the study was to compare a Food Liking Questionnaire (FLQ) against lab-based sensory testing in two countries. The study was conducted with 70 Australian and Thai participants (35 Australian, 35 Thai, mean (SD) age 19 (3.01) years, 51% men). Participants completed a FLQ (consisting of 73 food items Australia, 89 Thai) and then, after tasting the food, rated their liking of a selection of 10 commercially available food items using a nine-point hedonic scale. Both tasks were completed on the same day and were repeated one week later. The reliability of and a comparison between methods was determined using Intra-Class Correlation Coefficients (ICC), and the difference was assessed using an independent s le t-test. The results indicate that the test-retest reliability of FLQ and the laboratory-based liking assessment range was moderate (0.40–0.59) to excellent (0.75–1.00). There were significant differences for the FLQ and the laboratory-based liking assessment between countries for three food items: soft drink, instant vegetable soup, and broccoli (p 0.01). However, the data produced from the FLQ reflects the laboratory-based liking assessment. Therefore, it provides representative liking data in large population-based studies including cross-cultural studies.
Publisher: Oxford University Press (OUP)
Date: 05-2003
Abstract: The aim of this study was to determine if taste interactions occur when bitter stimuli are mixed. Eight bitter stimuli were employed: denatonium benzoate (DB), quinine-HCl (QHCl), sucrose octaacetate (SOA), urea, L-tryptophan (L-trp), L-phenylalanine (L-phe), ranitidine-HCl, and Tetralone. The first experiment constructed in idual psychophysical curves for each subject (n = 19) for each compound to account for in idual differences in sensitivities when presenting bitter compounds in experiment 2. Correlation analysis revealed two groupings of bitter compounds at low intensity (1, L-trp, L-phe, and ranitidine 2, SOA and QHCl), but the correlations within each group decreased as the perceived intensity increased. In experiment 2, intensity ratings and two-alternative forced-choice discrimination tasks showed that bitter compounds generally combine additively in mixture and do not show interactions with a few specific exceptions. The methods employed detected synergy among sweeteners, but could not detect synergy among these eight bitter compounds. In general, the perceived bitterness of these binary bitter-compound mixtures was an additive function of the total bitter-inducing stimuli in the mouth.
Publisher: MDPI AG
Date: 20-06-2011
DOI: 10.3390/NU3060694
Publisher: Elsevier BV
Date: 09-2014
DOI: 10.1016/J.APPET.2014.04.022
Abstract: Excessive consumption of dietary fat is implicated with development of obesity. Impaired oral and gastrointestinal chemoreception to the breakdown products of dietary fat, fatty acids, may be associated with increased energy consumption. The objective of this study was to determine if impaired oral fatty acid chemoreception influences energy intake and perceived satiety. Subjects (n = 24) attended six laboratory sessions. Impaired fatty acid chemoreception was defined as subjects who could not identify >3.8 mM oleic acid (C18:1). Subjects participated in a blinded crossover study and consumed each of three high macronutrient breakfasts (high fat, high protein, high carbohydrate) and a balanced macronutrient breakfast on four separate days. Following breakfast, subjects were required to consume a buffet-style lunch until comfortably full. The amount consumed (MJ and g) was measured, as was perceived satiety prior to and following meals. Following the high fat breakfast, subjects with impaired fatty acid chemoreception (n = 10) consumed significantly more energy (2.1 ± 0.8 MJ) and grams (237.70 ± 46.37 g) of food at lunch compared to other subjects (P 0.05). Impaired oral fatty acid chemoreception was associated with excess energy consumption following a high fat meal.
Publisher: American Dairy Science Association
Date: 03-2016
Abstract: Sixty percent of milk consumed in China has a long shelf life (UHT), presumably because milk with a short shelf life (pasteurized) is comparatively expensive. This in contrast to Australia, where 10% of consumed milk is UHT and the price between UHT and pasteurized milk is equivalent. Whether UHT is actually more liked than pasteurized milk by Chinese consumers is unknown. However, the potential positive halo around the expensive pasteurized milk might result in Chinese consumers liking milk more when it is labeled as "short shelf-life milk." To test these hypotheses, Chinese (n=48, 20 males, 28 females, 23 ± 7.2 yr) and Australian (n=93, 11 males, 82 females, 24 ± 5.6 yr) consumers tasted and rated (9-point hedonic scale), in a randomized order, 3 × 30-mL s les of UHT milk (labeled as "long shelf-life milk," "short shelf-life milk," or "milk") and 3 × 30-mL s les of pasteurized milk (also labeled as "long shelf-life milk," "short shelf-life milk," or "milk"). Australian participants' liking of milk was not influenced by labeling. Regardless of what the label stated, they always preferred the taste of pasteurized milk over the taste of UHT milk. This was different for Chinese participants, who preferred the taste of UHT milk over the taste of pasteurized milk, but in general had a higher liking for any milk that was labeled "short shelf-life milk." Both Australian and Chinese were more positive about pasteurized than UHT milk. In conclusion, Chinese, but not Australian, consumers' liking of milk was guided by the positive expectations of pasteurized milk and the negative expectations of UHT milk. Further research is needed to investigate if the present findings can be extrapolated to a larger and more varied group of Chinese and Australian consumers.
Publisher: Cambridge University Press (CUP)
Date: 25-06-2018
DOI: 10.1017/S0007114518001265
Abstract: Significant experimental evidence supports fat as a taste modality however, the associated peripheral mechanisms are not well established. Several candidate taste receptors have been identified, but their expression pattern and potential functions in human fungiform papillae remain unknown. The aim of this study is to identify the fat taste candidate receptors and ion channels that were expressed in human fungiform taste buds and their association with oral sensory of fatty acids. For the expression analysis, quantitative RT-PCR (qRT-PCR) from RNA extracted from human fungiform papillae s les was used to determine the expression of candidate fatty acid receptors and ion channels. Western blotting analysis was used to confirm the presence of the proteins in fungiform papillae. Immunohistochemistry analysis was used to localise the expressed receptors or ion channels in the taste buds of fungiform papillae. The correlation study was analysed between the expression level of the expressed fat taste receptors or ion channels indicated by qRT-PCR and fat taste threshold, liking of fatty food and fat intake. As a result, qRT-PCR and western blotting indicated that mRNA and protein of CD36, FFAR4, FFAR2, GPR84 and delayed rectifying K + channels are expressed in human fungiform taste buds. The expression level of CD36 was associated with the liking difference score ( R −0·567, β =−0·04, P =0·04) between high-fat and low-fat food and FFAR2 was associated with total fat intake ( ρ =−0·535, β =−0·01, P =0·003) and saturated fat intake ( ρ =−0·641, β =−0·02, P =0·008).
Publisher: Wiley
Date: 02-12-2012
DOI: 10.1111/J.1750-3841.2011.02473.X
Abstract: In idual differences in taste perception may influence dietary habits, nutritional status, and ultimately nutrition-related chronic disease risk. In idual differences in sweetness intensity perception and the relationship between perceived sweetness intensity, food behaviors, and dietary intake was investigated in 85 adults. Subjects (body mass index [BMI]= 21 ± 3, 21 ± 4 y) completed a food and diet questionnaire, food variety survey, 2 24-h food records, and a perceived sweetness intensity measurement using the general labeled magnitude scale (gLMS). There was interin idual variation in perceived sweetness intensity (0 to 34 gLMS units, mean 10 ± 7). One-way analysis of variance (ANOVA) revealed no difference between perceived sweetness intensity and degree of importance placed on not adding sugar to tea or coffee (P = 0.2) and the degree of importance placed on avoiding sugar-sweetened or fizzy drinks (P = 1.0). Independent t-test analysis revealed no significant association between perceived sweetness intensity and the food variety measure for sugar and confectionary intake (P = 0.6) and selected fruit and vegetable intake (P = 0.1 to 0.9). One-way ANOVA also demonstrated no difference between tertiles of sweetness intensity and BMI (P = 0.1), age (P = 0.3), and food variety score (P = 0.5). No correlation was observed with regards to perceived sweetness intensity and mean total energy (kJ) intake (r = 0.05, P = 0.7), percent energy from total fat, saturated fat, protein, carbohydrate, and grams of fiber (r =-0.1 to 0.1, P = 0.2 to 0.8) and also for intake of the micronutrients: folate, magnesium, calcium, iron, and zinc (r = 0.1 to 0.2, P = 0.1 to 0.4). Only modest correlations were observed between sodium (r = 0.3, P < 0.05), vitamin C (r = 0.3, P < 0.05), and potassium (r = 0.2, P < 0.0) intake and perceived sweetness intensity. Overall, perceived sweetness intensity does not appear to play a role in food behaviors relating to sugar consumption and dietary intake in adults.
Publisher: MDPI AG
Date: 23-04-2016
DOI: 10.3390/NU8040241
Publisher: MDPI AG
Date: 02-09-2014
DOI: 10.3390/NU6093431
Start Date: 2018
End Date: 2021
Funder: Marsden Fund
View Funded ActivityStart Date: 08-2023
End Date: 08-2028
Amount: $4,958,927.00
Funder: Australian Research Council
View Funded ActivityStart Date: 03-2019
End Date: 12-2024
Amount: $339,300.00
Funder: Australian Research Council
View Funded Activity