The role of all the senses in flavour perception

For us humans sight is the most far reaching sense that we have and we usually first become aware of potential food sources because of it. It may seem unusual that we discuss vision in the context of flavour but there is now convincing evidence that the appearance of an object can influence our perception, recognition and liking of its flavour (Zellner and Kautz 1990). There is also the much publicised study that showed that experienced wine tasters were quite unable to correctly describe and...

References

BALOGH, R.D. and PORTER, R.H. (1986) Olfactory preferences resulting from mere exposure in human neonates. Infant Behavior and Development, 9, 395-401. BARTOCCI, M., WINBERG, J., RUGGIERO, C. et al. (2000) Activation of olfactory cortex in newborn infants after odor stimulation a functional near-infrared spectroscopy study. Pediatric Research, 48, 18-23. BEAUCHAMP, G.K., COW ART, B.J. and SCHMIDT, H.J. (1991) Development of chemosensory sensitivity and preference. In T.V. Getchell, R.L. Doty,...

Future trends

There is no doubt that advances in brain scanning techniques have greatly improved our knowledge of how the brain develops and functions. The present generation of body scanners have, of course, been designed with medical diagnostic applications as the first priority but they are not wholly suitable for studies on eating and drinking. Most fMRI scanners are configured such that the subject lies prone and is introduced into the magnet coil horizontally. Consuming foods and beverages when lying...

Trigeminal chemosensitivity chemesthesis 241 Fibres and receptors

In combination with tastes and aromas, oral and nasal irritation contributes to the flavour profile elicited by a food or a beverage. The term 'irritation' encompasses a broad range of discriminable sensations that involve the action of a cranial nerve, nerve V or trigeminal nerve, belonging to the somatosensory system and providing most of the innervation of the face, including the nasal and oral cavities along with the cornea and conjunctiva of the eye. Two branches of the trigeminal nerve,...

Conculation Encapulation

The retention of aroma compounds in a polysaccharidic matrix is mainly due to two factors 1. Diffusion of aroma compounds in the matrix, which increases when the temperature of the matrix or its water content increases and when the size or the molecular weight of the volatile compound decreases. Furthermore, in the presence of water, diffusion increases with water solubility of aroma compounds. 2. Physicochemical interactions between the aroma compounds and the matrix. The higher the affinity...

Assay principle

G16 Gust44

Plasmids containing the DNA of taste receptors are transiently transfected into HEK293 cells. Most frequently, cell lines are used that express G-proteins like G,,i G,,if, that promiscuously couple with many receptors Offermanns et al. 2001, Offermanns and Simon 1995 . The activation of a receptor that couples to such a G-protein will result in a release of calcium from intracellular stores Fig. 1.3 . This can be monitored in real time by calcium-sensitive fluorescence dyes. Principally, two...