Bedoukian   RussellIPM   RussellIPM   Piezoelectric Micro-Sprayer


Home
Animal Taxa
Plant Taxa
Semiochemicals
Floral Compounds
Semiochemical Detail
Semiochemicals & Taxa
Synthesis
Control
Invasive spp.
References

Abstract

Guide

Alphascents
Pherobio
InsectScience
E-Econex
Counterpart-Semiochemicals
Print
Email to a Friend
Kindly Donate for The Pherobase

« Previous AbstractComparison of the Aroma Profiles of Intermediate Wheatgrass and Wheat Bread Crusts    Next Abstract"DEKTV and YVG motifs in the Lsm domain are important for the activity of Scd6, a conserved translation repressor protein" »

PLoS One


Title:Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
Author(s):Paravisini L; Soldavini A; Peterson J; Simons CT; Peterson DG;
Address:"Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America"
Journal Title:PLoS One
Year:2019
Volume:20191003
Issue:10
Page Number:e0223280 -
DOI: 10.1371/journal.pone.0223280
ISSN/ISBN:1932-6203 (Electronic) 1932-6203 (Linking)
Abstract:"The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception"
Keywords:Adult Coffee/*chemistry Female Gas Chromatography-Mass Spectrometry Humans Male Mass Spectrometry Odorants/*analysis *Perception Taste Volatile Organic Compounds/*analysis Young Adult;
Notes:"MedlineParavisini, Laurianne Soldavini, Ashley Peterson, Julie Simons, Christopher T Peterson, Devin G eng Research Support, Non-U.S. Gov't 2019/10/04 PLoS One. 2019 Oct 3; 14(10):e0223280. doi: 10.1371/journal.pone.0223280. eCollection 2019"

 
Back to top
 
Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
© 2003-2024 The Pherobase - Extensive Database of Pheromones and Semiochemicals. Ashraf M. El-Sayed.
Page created on 26-12-2024