Article
Food Science & Technology
Ya Gao, Wenqian Wang, Huiying Zhang, Haitao Chen, Shuqi Wang, Baoguo Sun
Summary: This study examined the relationship between the saltiness of volatiles and their ability to enhance saltiness in Yongchuan Douchi, a traditional fermented soya bean product. Through gas chromatography-olfactometry/associated taste and sensory evaluation analyses, certain odorants were identified to significantly enhance saltiness perception in salt solution. These findings provide theoretical support for reducing salt usage in the food industry.
Article
Neurosciences
Charlotte Sinding, Henri Thibault, Thomas Hummel, Thierry Thomas-Danguin
Summary: The study found that flavor perception results from the integration of odor and taste, with odors enhancing saltiness perception. The late cognitive P3 peak showed differences in amplitude and latency between solutions with and without odor, supporting the idea that high-level integratory areas process odor-taste interactions.
Article
Food Science & Technology
Antonio Roberto Giriboni Monteiro, Akihiro Nakagawa, Tatiana Colombo Pimentel, Isabel Sousa
Summary: The study found that using salt agglomerates made with waxy starch can enhance the saltiness perception of bread with reduced sodium content, while maintaining most of the quality parameters of the dough. Incorporating salt agglomerates resulted in a perception of saltiness that was similar to the control group despite a 30% reduction in salt content.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Cuixia Sun, Xuelian Zhou, Zining Hu, Wei Lu, Yiguo Zhao, Yapeng Fang
Summary: Salt plays a crucial role in food processing and consumption, but high intake can pose health risks. Consumer demand for healthier options drives the research and development of reduced-salt products, which faces challenges due to the impact of salt on food characteristics.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Chemistry, Applied
Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao
Summary: The odor-taste interaction is an effective method for salt reduction, where odorants associated with saltiness in soy sauce were identified and found to enhance saltiness and umami taste. These odorants, when added to food, significantly enhanced the perception of saltiness, indicating their potential use in compensating for reduced sodium chloride content in food.
Article
Agriculture, Multidisciplinary
Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun, Yuyu Zhang
Summary: Reducing sodium intake without decreasing saltiness perception is an important goal in the food industry. This study developed a protocol to evaluate the enhancement of saltiness perception by umami compounds. The results showed that certain compounds can enhance saltiness perception without reducing its intensity. The study also identified the preferred concentrations of sodium chloride solutions for consumers.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Food Science & Technology
Veronica Fonseca-Bustos, Tomas J. Madera-Santana, Yesica Y. Martinez-Nunez, Luis E. Robles-Ozuna, Luz del Carmen Montoya-Ballesteros
Summary: This study investigates the interaction between sodium and the food matrix, and its influence on saltiness perception, as well as the strategies to enhance saltiness perception through technological means. Understanding the role of sodium in food and its interaction with different components can contribute to the development of low-sodium foods.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)
Article
Biochemistry & Molecular Biology
Haijing Lan, Lei Chen, Yitong Wang, Minxin Lu, Boyu Chen, Chao Ai, Hui Teng
Summary: This study found that adding kappa-carrageenan can improve the texture of low salt surimi gel, enhance saltiness perception, improve thermostability, and texture properties. This provides a new method for reducing salt consumption in food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Jun Niimi, Astrid Ahlinder, Torben Nilsson Pingel, Claudia Niimi, Evelina Hoglund, Camilla Ohgren, Niklas Loren, Tim Nielsen
Summary: The study investigated the effect of combining sensory interaction principles and heterogeneous distribution of NaCl in bread. Three different arrangements of NaCl distribution were prepared: homogenous, layered, and layered with lactic acid. Sensory evaluation, stiffness measurements, and XFM were used to assess the perceived saltiness, texture, and NaCl distribution in breads. The results showed that adding lactic acid enhanced perceived saltiness, layering affected stiffness, and XFM visualized the distribution of NaCl in layered breads.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Analytical
Yifei Jing, Kentaro Watanabe, Tatsukichi Watanabe, Shunsuke Kimura, Kiyoshi Toko
Summary: Adding specific substances to dietary salt can enhance saltiness, which has been used to develop low-salt food for promoting healthy eating habits. In this study, a new saltiness sensor was developed using a lipid/polymer membrane to accurately quantify the saltiness enhancement effect of quinine. Optimal concentrations of lipid and ionophore were determined for expected sensor response. The findings suggest the potential of using lipid/polymer membranes in taste sensors to evaluate saltiness enhancement.
Article
Agriculture, Multidisciplinary
Yan Ping Chen, Mengni Wang, Imre Blank, Jiaojiao Xu, Hau Yin Chung
Summary: This study identified taste-active peptides in commercial Chinese fermented soybean curd that can enhance saltiness perception. Among them, peptide E (EDEGEQPRPF) was found to be the most potent saltiness-enhancing peptide, potentially offering a way to reduce sodium intake without compromising on saltiness.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Agriculture, Multidisciplinary
Yimeng Shan, Dandan Pu, Jingcheng Zhang, Lili Zhang, Yan Huang, Pei Li, Jian Xiong, Ku Li, Yuyu Zhang
Summary: This study identified taste peptides in yeast extract and found some taste peptides that enhance saltiness, confirming the enhancing effects of sourness and umami on saltiness perception.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Engineering, Chemical
K. Vinitha, M. Maria Leena, J. A. Moses, C. Anandharamakrishnan
Summary: There is a growing need to develop scalable methods for reducing salt content in foods without affecting taste. One promising approach involves modifying the size and structure of common salt using techniques such as spray drying and electrohydrodynamic atomized drying. These techniques have been shown to significantly reduce sodium levels in foods while maintaining a similar level of saltiness.
Review
Biochemistry & Molecular Biology
Sonali Puri, Youngseok Lee
Summary: Taste sensation and regulation are highly conserved between insects and mammals. The regulation of internal sodium concentrations is crucial for physiological processes in animals. Both mammals and flies respond differently to low and high salt concentrations based on their internal nutrient state.
Article
Agriculture, Multidisciplinary
Dandan Pu, Yimeng Shan, Kaina Qiao, Lili Zhang, Baoguo Sun, Yuyu Zhang
Summary: This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. It was found that sodium chloride concentration of 2.00 g/L was preferred by consumers. Results from Quartz crystal microbalance with dissipation showed that L-alanine and L-glycine could enhance saltiness perception, while gum Arabic could enhance saltiness perception by producing nanoparticles.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Marine Mas, Claire Chabanet, Charlotte Sinding, Thierry Thomas-Danguin, Marie-Claude Brindisi, Stephanie Chambaron
Summary: Contrary to current literature, this study found no differences in olfactory detection and identification capabilities between individuals with normal-weight, overweight, and obesity for both food and non-food odours. Age decreased detection score, while being male decreased identification score. Overweight and obesity individuals showed a trend for better identification of non-food odours.
CHEMOSENSORY PERCEPTION
(2022)
Review
Oncology
Guillaume Buiret, Thierry Thomas-Danguin, Gilles Feron
Summary: This systematic review exhaustively reports the incidence of metallic taste in cancer patients and evaluates the bias in the relevant studies. The meta-analysis results show a relatively high incidence of metallic taste in cancer patients, but the number of studies is limited and the quality is often low.
SUPPORTIVE CARE IN CANCER
(2022)
Article
Agronomy
Fatima-Zahra Akensous, Mohamed Anli, Abderrahim Boutasknit, Raja Ben-Laouane, Youssef Ait-Rahou, Hela Ben Ahmed, Nizar Nasri, Mohamed Hafidi, Abdelilah Meddich
Summary: This study assessed the effects of biostimulant application on date palm plants under drought stress conditions. The results showed that the combination of AMF, PGPR, and compost significantly improved the growth and stress tolerance of date palm plants, as well as positively impacted soil characteristics.
Article
Biology
Gerard Coureaud, Thierry Thomas-Danguin, Jean-Christophe Sandoz, Donald A. Wilson
Summary: Animals, including humans, detect and process odours efficiently, especially when faced with complex mixtures, by perceiving them as configural wholes. Experiments conducted in humans, rabbits, mice, and honeybees show that certain mixtures can be processed configurally across species. This suggests that there may be a convergent perception of certain mixtures across various species, possibly due to similarities in the anatomical organization of their olfactory systems and the need to simplify the environment's chemical complexity for adaptive behaviors.
JOURNAL OF EXPERIMENTAL BIOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Kazuhiro Hayashi, Yuji Nakada, Etienne Semon, Christian Salles
Summary: This study examined the relationship between retronasal aroma and food deliciousness. It found that stronger chewing force, higher fat content in the sample, and partial substitution of beef proteins with soy proteins all increased the release intensity of aroma compounds. Furthermore, changes in saliva composition were found to decrease aroma perception in elderly individuals.
Article
Otorhinolaryngology
Kathrin Ohla, Maria G. Veldhuizen, Tomer Green, Mackenzie E. Hannum, Alyssa J. Bakke, Shima T. Moein, Arnaud Tognetti, Elbrich M. Postma, Robert Pellegrino, Daniel Liang-Dar Hwang, Javier Albayay, Sachiko Koyama, Alissa A. Nolden, Thierry Thomas-Danguin, Carla Mucignat-Caretta, Nick S. Menger, Ilja Croijmans, Lina Ozturk, Huseyin Yanik, Denis Pierron, Veronica Pereda-Loth, Alexia Nunez-Parra, Aldair M. Martinez Pineda, David Gillespie, Michael C. Farruggia, Cinzia Cecchetto, Marco A. Fornazieri, Carl Philpott, Vera Voznessenskaya, Keiland W. Cooper, Paloma Rohlfs Dominguez, Orietta Calcinoni, Jasper de Groot, Sanne Boesveldt, Surabhi Bhutani, Elisabeth M. Weir, Cara Exten, Paule V. Joseph, Valentina Parma, John E. Hayes, Masha Y. Niv
Summary: Sudden smell loss is a specific early symptom of COVID-19. A longitudinal survey on smell function and recovery reveals that while smell ability improves for many individuals during acute COVID-19, the prevalence of parosmia and phantosmia increases over time. Persistent smell impairment may be a key marker of long-term COVID-19 illness.
Article
Nutrition & Dietetics
Charlotte Sinding, Christopher Aveline, Marie-Claude Brindisi, Thierry Thomas-Danguin
Summary: Flavor is our unified mental representation of food, influencing our perception, nutritional judgment, and eating pleasure. The construction of flavor depends on individual history and food culture. Studies indicate that there may be differences in mental representations of food and underlying brain processes between obese individuals and normal weight individuals.
CAHIERS DE NUTRITION ET DE DIETETIQUE
(2022)
Article
Agriculture, Multidisciplinary
Aline Robert-Hazotte, Philippe Faure, Franck Menetrier, Mireille Folia, Mathieu Schwartz, Jean-Luc Le Quere, Fabrice Neiers, Thierry Thomas-Danguin, Jean -Marie Heydel
Summary: Odorant metabolizing enzymes play a crucial role in the peripheral olfactory process, affecting the intensity and quality of the signal. This study provides evidence that the metabolism of the odorant pentane-2,3-dione is influenced by a competing odorant, leading to an increase in its nasal availability. These findings have important implications for the management of flavor perception in food.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Nutrition & Dietetics
Adiansyah Syarifuddin, Chantal Septier, Christian Salles, Thierry Thomas-Danguin
Summary: The study demonstrates that adding aroma can compensate for sodium reduction in commercial cheese, and it can also be an effective strategy to compensate for low-fat in commercial cheeses. However, the mechanisms involved are complex and require further elucidation.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Yue Ma, Noelle Beno, Ke Tang, Yuanyi Li, Marie Simon, Yan Xu, Thierry Thomas-Danguin
Summary: This study compares different methods to evaluate the impact of odor-active compounds in icewine and finds that the background odor of icewine can mask or enhance the perception of key odorants. Moreover, certain compounds can induce qualitative changes in the overall wine aroma. These findings highlight the efficiency of Olfactoscan-like approaches in identifying specific compounds that have a significant influence on icewine aroma.
Article
Nutrition & Dietetics
Thomas Delompre, Christine Belloir, Christophe Martin, Christian Salles, Loic Briand
Summary: This study investigates the mechanisms involved in bitterness perception of vitamins and their contribution to the off-taste of nutritional supplements. By combining taste receptor assays and sensory analysis, the researchers identify several vitamins that can stimulate bitter taste receptors. The findings highlight the importance of sensory and biological data in understanding vitamin bitterness.
Review
Biochemistry & Molecular Biology
Adeline Karolkowski, Christine Belloir, Loic Briand, Christian Salles
Summary: Despite the many advantages of pulses, their consumption is limited due to off-flavours, such as bitterness and astringency. Non-volatile compounds, including saponins, phenolic compounds, and alkaloids, have been hypothesized to be responsible for pulse off-flavours. This review provides an overview of these compounds and their potential involvement in pulse bitterness and astringency, as well as the methods used to analyze their sensory characteristics. Understanding these compounds can help in developing strategies to minimize their impact on overall perception and increase consumer acceptability.
Article
Plant Sciences
Wissal Benaffari, Abderrahim Boutasknit, Mohamed Anli, Nizar Nasri, Abdelilah Meddich
Summary: The use of biostimulants/biofertilizers based on AMF and composts can effectively and sustainably reduce water loss and maintain crop productivity in arid and semi-arid areas. The application of AMF in combination with composts can enhance the physiological and biochemical traits of quinoa plants, improving their tolerance to drought-induced oxidative damage.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2023)
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Agriculture, Multidisciplinary
Nicole Kornbausch, Jeanne Merignac-Lacombe, Fabrice Neiers, Thierry Thomas-Danguin, Jean-Marie Heydel, Maria Steinke, Stephan Hackenberg, Helene M. Loos
Summary: This article summarizes current techniques used to investigate nasal odorant metabolism and explores future research directions, including the potential contributions of nasal tissue models.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Terhi Pohjanheimo, Pauliina Ojansivu, Anu Hopia
Summary: The surrounding environment plays a significant role in well-being and behavior, and the sensory experience of a place has not been systematically measured and characterized. The current study developed the Sensory Walk Questionnaire and tested it in a restaurant environment. The results showed differences in perceived odour and sound intensity, pleasantness of odours, sounds, and visual environment, as well as sensory descriptors between different areas in the restaurant.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Dae Hee Chung, Doo Bong Han, Rodolfo M. Nayga Jr, Sang Hyeon Lee
Summary: This study investigates the effects of calorie-related information on food choices and reveals that presenting either daily calorie recommendations or specific calorie information can reduce consumers' calorie consumption. However, when both types of information are presented concurrently, this effect is nullified. The study also finds that personality traits, such as extroversion and self-esteem, influence food choices, with extroverts more likely to choose lower-calorie options. Good self-restraint is also linked to lower-calorie choices. These findings highlight the importance of strategic calorie information policies in promoting healthier choices.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
C. Rorandelli, A. Lippi, S. Spinelli, L. Pierguidi, E. Monteleone, C. Dinnella
Summary: This study aimed to validate a protocol for assessing PROP status in remote conditions and to compare the results obtained using solutions and paper disks. The results showed that PROP ratings did not vary across remote and lab conditions. The classification in remote-solution and lab-disk conditions was comparable to the lab-solution reference condition, while the classification in remote-disk condition was not fully comparable.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Sule Kocabas, Nevin Sanlier
Summary: This study explored how the disgust emotion affected adults' obsession with healthy eating. The results showed that women exhibited higher disgust tendencies than men, and men had a lower tendency toward healthy eating obsession. There was a negative correlation between BMI and disgust propensity and sensitivity. People's disgust propensity and obsession with healthy eating increased with age.
FOOD QUALITY AND PREFERENCE
(2024)
Article
Food Science & Technology
Valentina Maria Merlino, Oriana Mosca, Ferdinando Fornara, Rocco Roma, Elisabetta Bonerba, Achille Schiavone, Rosa Laura Passaro, Martina Tarantola
Summary: This research explores the impact of key socio-psychological dimensions on individuals' intention to eat insect-based foods. The findings indicate that individuals with higher concern for environmental and ethical sustainability are more open to eating insects, particularly if they are treated ethically. The integrated attitude-food-intention model used in this study represents an innovative approach in consumer behavior research.
FOOD QUALITY AND PREFERENCE
(2024)
