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ABSTRACT Starch-based thickening agents may be prescribed for patients with dysphagia. Thickened fluids alter variables of the swallow reflex, allowing more time for bolus manipulation without compromising airway closure. This investigation explored the variation in viscosity and physical characteristics of thickened drinks prepared in different media under laboratory conditions and compared the results with those of thickened drinks presented to dysphagic patients in one hospital. The rheological characteristics were tested on a simple plastometer and a Bohlin CVOR rheometer (Malvern Instruments, Worcestershire, UK). Samples prepared to 'syrup' consistency both in the laboratory and in the hospital were significantly different from each other ( P < 0.0001). This was also the case for samples prepared to 'custard' consistency. Differences existed not only in viscosity, but drinks prepared in different media produced different rheological matrices. This signifies different viscoelastic behaviors that may effect manipulation in the mouth. From this study, preparation of thickened drinks using starch-based instant thickening powders appears to be a highly variable practice. PRACTICAL APPLICATIONS The research has highlighted differences in the preparation of thickened drinks for patients with dysphagia among guidelines, descriptors, manufacturers' instruction and actual preparation in the hospital setting. The differences in the final thickness and rheology produced when preparing drinks of different types and temperatures were significant and may have clinical consequences. The results can be used to provide advice and recommendations when preparing drinks in practice. [ABSTRACT FROM AUTHOR]

Background and objective. Peruvian households have experienced one of the largest economic disruptions in Latin America due to COVID-19 and the related restrictive measures put in place. Little is known about the effect of the pandemic of the food insecurity of young people and the effectiveness of the government's response (through emergency cash transfer) in alleviating food insecurity (FI). Objective. Identify the characteristics of young people who are more likely to be affected by FI during the COVID-19, and evaluate the role of government support in reducing FI. Methods. We analyzed longitudinal data from 1,975 Young Lives study's (YLS) participants aged 18 to 27 years. FI was assessed using FIES (Food Insecurity Experience Scale) and validated using the Rasch model. Selected household characteristics observed before and during COVID-19 were used to characterize participants' vulnerability to FI. The role of government cash transfers on FI was assessed using multivariate logistic regressions. Results. During the period March to December 2020 of the COVID-19 pandemic, 24% (95% CI 22.1-25.9%) of the study population experienced FI. Wealthier families were 49% less likely to experience FI. Larger families (>6 members) and families that reported an increase in household expenses and a decrease of income due to COVID-19 were 35%, 39%, and 42% more likely to experience FI, respectively. No association was found between economic government support and food insecurity (p=0.768). Conclusion. Pre-pandemic socioeconomic status and family size together with the economic disruption due to COVID-19 are risk factors predicting food insecurity. Government support might have arrived too late and/or might have been insufficient to protect vulnerable households. [ABSTRACT FROM AUTHOR]

Astringency is a predominant sensory attribute that influences the overall quality of red wine. The application of whey proteins as functional and nutritional food additives is popular but their use is uncommon to enology. Here whey proteins as a suitable food component to improve the sensory quality of red wine were investigated. This work focused on the sensory perception of astringency in red wine treated with β-lactoglobulin and gelatin. Ovalbumin precipitation method was used to assess astringency pre- and post-treatment and compared to the perceived astringency. A sequential profiling sensory technique was used to evaluate astringency in relation to other attributes over repeated consumption of red wine. The intensity of astringency increased insignificantly over repeated sips at 60 s intervals for the treated and untreated red wine. The difference in astringency perception (p < 0.05) between the wine samples was shown at 30 s after swallowing. Wines treated with β-lactoglobulin and gelatin significantly reduced astringency and the total polyphenol content. The reduction in astringency indicates that these proteins actively bind and precipitate polyphenols which are known to contribute to perception of astringency. Furthermore, the good agreement between the chemical and sensory methods supports this mechanism for reduction of astringency. • Higher intensity of astringency perceived in the control than in β-lactoglobulin and gelatin treated wines. • Other attributes of the red wine were insignificantly modulated by β-lactoglobulin. • Analytical determination of astringency agreed with perceived astringency. • Reduction of astringency by β-lactoglobulin wine is based on the principle of protein precipitation. [ABSTRACT FROM AUTHOR]

Purpose: Many cancer patients have problems eating which are usually connected to taste and smell alterations due to side effects of cancer treatment. These problems have consequences both in terms of malnutrition and reduced quality of life. In order to explore social and psychological consequences of eating problems in cancer patients, qualitative interviews were conducted with cancer patients, their caregivers and healthcare professionals. Methods: The study was conducted in three European countries (Poland, Spain and the UK) that differed in culture, oncology care approaches and availability of nutritional products targeted to cancer patients in the market. Results: Differences in the social role of eating between the three European countries were observed which subsequently influenced the impact of eating problems for cancer patients in these countries. Furthermore, the study found that problems with food affect not only the quality of life of cancer patients, but can also distress their caregivers, who are often unable to cope with such food-related problems. In addition, the study showed that commercially available nutritional products for cancer patients focus on nutritional value but tend to neglect an important aspect of eating, which is the enjoyment of food, both individually and socially. [ABSTRACT FROM AUTHOR]

Older adults are advised to increase their protein intake to maintain their muscle mass. However, protein is considered the most satiating macronutrient and this recommendation may cause a decrease in total energy intake. To date, satiety studies comparing all three macronutrients have been undertaken in young adults, and it is unclear if the same response is seen in older adults. The objective of this study was to compare the effect of preloads high in protein, fat, and carbohydrate but equal in energy (∼300 kcal) and volume (250 ml) on energy intake, perceived appetite, and gastric emptying in younger and older adults. Twenty older and 20 younger adults completed a single-blinded randomised crossover trial involving three study visits. Participants consumed a standard breakfast, followed by a preload milkshake high in either carbohydrate, fat, or protein. Three hours after the preload, participants were offered an ad libitum meal to assess food intake. Visual analogue scales were used to measure perceived appetite and gastric emptying was measured via the 13C-octanoic acid breath test. There was no significant effect of preload type or age on energy intake either at the ad libitum meal, self-recorded food intake for the rest of the test day or subjective appetite ratings. There was a significant effect of preload type on gastric emptying latency phase and ascension time, and an effect of age on gastric emptying latency and lag phase such that older adults had faster emptying. In conclusion, energy intake, and perceived appetite were not affected by macronutrient content of the preloads in both younger and older adults, but gastric emptying times differed. [ABSTRACT FROM AUTHOR]

The role of mucoadhesion in the perception and sensory characterisation of food products is becoming more apparent. Traditionally, mucoadhesives are used to enhance drug permeability and retention at mucosal membranes in the body, by adherence to a mucosal membrane formed through various interactions between the mucoadhesive and proteins present in the mucosa. Many polysaccharides used in the food industry as thickeners, emulsifiers, stabilisers and fat replacers also have mucoadhesive properties, and are commonly used in the pharmaceutical industry in drug formulations. More recently, there has been an increasing interest in utilising these polysaccharides as mucoadhesives to modulate the organoleptic properties of food. This review reflects on the recent developments in mucoadhesion and the limited research into the impact of mucoadhesion when designing food formulations and modifying the organoleptic properties of food. It will also outline the areas of food science that could benefit from an understanding of mucoadhesion, mainly focusing on developing an understanding of how mucoadhesion may explain results found from sensory studies involving polysaccharides. Furthermore, possible negative impacts of mucoadhesion in foodstuff will be explored. An overview of methods for the measurement of mucoadhesion is also provided. An understanding of the mucoadhesive nature of polysaccharides may be useful to the food industry with regard to new product design. [ABSTRACT FROM AUTHOR]

The extraction kinetics of betalains (betacyanin and betaxanthin) from freeze dried beetroot powder into aqueous ethanol solutions is modelled by considering the concentration of a given betalain at any given time to result from a balance between the rate of its release from the solid phase and the rate of its chemical degradation in the extract phase. The mathematical model obtained shows that the concentration of the betalain peaks before progressively decreasing with time. The model was experimentally validated for various combinations of temperature (55–85 °C), ethanol concentration (10–30%) and particle size (120–300 μm). The ratio of betacyanin to betaxanthin in the liquid phase was approximately 1 over the duration of extraction at 55 and 65 °C. However, the ratio decreased at the higher temperatures of 75 and 85 °C. A maximum productivity rate of a given betalain was defined as its peak concentration divided by the time taken to reach the peak concentration, which was found to be relatively insensitive to the ethanol concentration below 75 °C. • A simple model is developed for betalain extraction kinetics from freeze dried beetroot powder. • The experimentally validated model shows that betalain concentration in the extract goes through a maximum value. • The model parameters have been related to the operating variables, to aid design of extractors. [ABSTRACT FROM AUTHOR]

Emerging evidence suggests fat can be perceived as a taste. G-protein coupled receptors as well as CD36 , a fatty acid translocase, have been proposed to be involved in fat perception. Therefore, differences in number of receptors and genotype of CD36 have both been proposed to influence inter-individual fat taste perception. Fungiform papillae density (FPD) and PROP taster status are phenotypes related to receptor number. Previous authors have proposed an association between such phenotypes and CA6 (gustin) genotype, because the latter influences receptor cell proliferation. The effect of these factors on fat perception, preference and intake, requires further investigation. Therefore, the main aim of this study was to investigate the effects of taste sensitivity, including both genotypic and phenotypic variation, on liking of ice cream and dietary fat intake. Participants (n = 136) age 18–55 years were recruited in the UK. Hedonic liking results demonstrated that liking for ice cream was significantly affected by the fat content of the sample, and by demographic factors (gender, ethnicity, age) but not by the consumers CD36 rs1761667 or CA6 rs2274333 genotype, PROP taster status nor FPD. However, categorising taste sensitivity from participant responses to salt taste alone (rather than to salt and PROP) found significant differences, with low salt perceivers liking the high fat (20%) ice cream substantially more than medium- and high salt perceivers. This indicated that increased taste sensitivity reduced liking of high fat. Cluster analysis highlighted that one group of consumers (18%) liked higher fat ice cream, whereas another (30%) liked lower fat ice cream compared to the 52% of consumers that liked ice cream regardless of fat content. There was a significant association between these groups and salt taste sensitivity. Concerning recorded dietary intake, the high-fat liker group were found to have substantially higher dairy product consumption compared to high-fat dislikers. Fat intake as a percentage of total energy intake was significantly related to CA6 genotype, however the minor allele frequency at rs2274333 is too low to draw firm conclusions within this study population. [ABSTRACT FROM AUTHOR]

Brassicaceous vegetables (BV) have chemoprotective effects and yet consumption of BV in the UK is low. Previous studies suggest perception, liking and intake of BV are influenced by bitter taste sensitivity which this study further explores. Phenotypical taste sensitivity of 136 subjects was classified using propythiouracil (PROP) and sodium chloride and fungiform papillae density (FPD) was measured from tongue images. Polymorphisms of TAS2R38 and gustin (CA6) genes were analysed. Liking and bitterness of four raw vegetables (two BV (broccoli and white cabbage) and two non-BV (spinach and courgette)), as well as habitual consumption, were evaluated. There was a significant association between TAS2R38 genotype and PROP taster status ( p < 0.0001) and between FPD and PROP taster status ( p = 0.029). Individuals with greater sensitivity for PROP predominantly had TAS2R38 PAV/PAV genotype and greater FPD. BV were perceived as more bitter than non-BV ( p < 0.0001) with PAV/PAV subjects perceiving significantly stronger bitter intensity. There was a significant difference in liking for the four vegetables ( p = 0.002), and between consumers of different TAS2R38 genotype ( p = 0.0024). Individuals with TAS2R38 AVI/AVI genotype liked BV more. Regarding intake, both PAV/PAV and AVI/AVI individuals consumed more total vegetables and BV than PAV/AVI. Although PROP nontasters tended to consume more vegetables and BV than the other two phenotype groups, liking and vegetable intake were not significantly affected by taste phenotype. Although there was not a significant effect of CA6 genotype on bitterness ratings, there was a significant interaction between CA6 and TAS2R38, and in addition CA6 genotype was significantly associated with BV intake. However, these effects require validation as the proportions of the population with the CA6 G/G genotype was extremely small (7%). Our results confirmed that bitter taste perception in vegetables was influenced by both genotype and phenotype of bitter taste sensitivity. Moreover, our findings demonstrated that neither genotype nor phenotype of taste sensitivity alone accurately predict vegetable liking and intake as demographic factors were found to have a substantial influence. [ABSTRACT FROM AUTHOR]

Current UK intake of non-milk extrinsic sugars (NMES) is above recommendations. Reducing the sugar content of processed high sugar foods through reformulation is one option for reducing consumption of NMES at a population level. However, reformulation can alter the sensory attributes of food products and influence consumer liking. This study evaluated consumer acceptance of a selection of products that are commercially-available in the UK; these included regular and sugar-reduced baked beans, strawberry jam, milk chocolate, cola and cranberry & raspberry juice. Sweeteners were present in the reformulated chocolate (maltitol), cola (aspartame and acesulfame-K) and juice (sucralose) samples. Healthy, non-smoking consumers ( n = 116; 55 men, 61 women, age: 33 ± 9 years; BMI: 25.7 ± 4.6 kg/m 2 ) rated the products for overall liking and on liking of appearance, flavor and texture using a nine-point hedonic scale. There were significant differences between standard and reduced sugar products in consumers' overall liking and on liking of each modality (appearance, flavor and texture; all P < 0.0001). For overall liking, only the regular beans and cola were significantly more liked than their reformulated counterparts ( P < 0.0001). Cluster analysis identified three consumer clusters that were representative of different patterns of consumer liking. For the largest cluster (cluster 3: 45%), there was a significant difference in mean liking scores across all products, except jam. Differences in liking were predominantly driven by sweet taste in 2 out of 3 clusters. The current research has demonstrated that a high proportion of consumers prefer conventional products over sugar-reduced products across a wide range of product types (45%) or across selected products (27%), when tasted unbranded, and so there is room for further optimization of commercial reduced sugar products that were evaluated in the current study. Future work should evaluate strategies to facilitate compliance to dietary recommendations on NMES and free sugars, such as the impact of sugar-reduced food exposure on their acceptance. [ABSTRACT FROM AUTHOR]

For older adults, whey protein is associated with negative sensory attributes, including undesirable mouthfeel qualities, that limit consumption and acceptance. Previous work suggests that increased lubrication may have the ability to reduce whey protein-associated mouthdrying, a driver for disliking, by limiting interactions of whey protein with salivary proteins and mucin. This was investigated in the current study by co-spray drying whey protein with combinations of maltodextrin, xanthan gum and/or guar gum; the resulting powders were used to make 10% suspensions. The particle size, zeta potential, rheological and tribological profiles of these suspensions were measured. It was shown that co-spray drying whey protein with guar gum led to a reduction in instrumental friction, irrespective of changes in viscosity. These samples were perceived as significantly more mouthcoating and smooth when assessed by a trained sensory panel. Contrastingly, suspensions containing xanthan gum showed increased viscosity and enhanced shear thinning compared with whey protein, but no change in instrumental friction at higher sliding speeds. This may be a result of a larger particle size, representing increased aggregation in samples containing xanthan gum. There was no significant difference in mouthdrying or slipperiness perception between the suspensions. These findings suggest that the incorporation of guar gum has the capacity to reduce oral friction and impact mouthfeel in whey protein model beverages. This should be taken forward into temporal sensory trials to further investigate the effects of additional lubrication. [Display omitted] • Co-spray drying whey protein with polysaccharides may reduce oral friction. • Guar gum increased instrumental lubrication and mouthcoating perception in whey. • Xanthan gum increased viscosity but was less lubricating than guar gum. [ABSTRACT FROM AUTHOR]

• Umami taste does not enhance or suppress sweet, salty, sour or bitter in equi-intense solutions. • Sweet, salty, sour and bitter significantly suppress umami taste in equi-intense solutions. • Sodium chloride plus glutamate tastants maintained salty and savoury taste perception. [ABSTRACT FROM AUTHOR]

• Drivers of liking for protein-fortified foods was explored with older adults. • Protein-fortified recipes were equally or less liked than standard recipes. • Fortification may be associated with texture, taste and colour changes. • Fortification was associated with a granular, sticky and compact texture. • Fortified products were perceived as being easy to chew, moisten and swallow. Public health policies recommend food fortification, namely adding ingredients of nutritional interest into commonly consumed foods, to help older adults with reduced appetite achieve sufficient protein intake. The aim of the present study was to assess the acceptability and sensory perception of protein-fortified recipes in older adults. Two variants – standard and protein-fortified – were developed for six food products covering various food matrices (savoury/sweet, hot/cold, liquid/solid): bolognese sauce, mashed potato and carrot soup; stuffed pepper, apple crumble and vanilla custard. Sixty-five and 56 participants tested respectively in a sensory laboratory. All participants were 70 years or older and lived at home (women: 58 %). Participants were asked to rate liking and food oral processing for each sample as well as to describe its sensory characteristics (free comments, CATA). They were not informed about the nature of the difference between the variants, namely protein fortification. It was observed that using protein extracts to fortify food products results in texture alteration, with a granular, sticky, and compact texture. If this effect is minimal compared to the standard variant, it does not significantly impact liking. However, when the effect is more pronounced and/or accompanied by changes in taste and appearance, it leads to a decrease in product liking. Thus, having a fortified product that closely matches the standard product in all sensory aspects (taste, texture, appearance) appears crucial for consumer acceptability. This work lay the groundwork for further enhancing the functionality of protein extracts and/or the sensory properties of fortified recipes in order to develop palatable protein-enriched foods. [ABSTRACT FROM AUTHOR]

Consumers are interested in sustainable and safe food with positive sensory attributes, either minimally processed or incorporating sustainable processes. However, the introduction of new food technologies may generate concern among consumers. This study aims to identify ways to decrease consumers' risk perception of new technologies: High pressure, Non-thermal Plasma, Pulsed Electric Field, and Ultrasound. This cross-cultural study was conducted in three contrasting countries: Portugal, Germany, and the United Kingdom, recruiting over 400 consumers per country. The survey presented twelve constructs based on the Ecological Framework, which was used to predict perceived risk. Factors affecting such perception varied both for technologies and countries, as shown by a multiple regression model. Food technology neophobia, perceived relative severity, and trust were common factors across all countries. This study demonstrates that developing and producing new products using non-thermal technologies should consider the country's consumers' risk perception factors. • Consumer perception of new non-thermal technologies is country-dependent. • Consumer perception of new non-thermal technologies is technology-dependent. • Food technology neophobia, perceived severity and trust affect risk perception. • Cultural differences need to be considered in the food development phase. • Consumers lack a deeper understanding of the technologies' applications and impacts. [ABSTRACT FROM AUTHOR]

There is an increased interest and need to valorise food industry by-products by reincorporating them into the food chain. Defatted sunflower seed flour (DSSF), obtained from a by-product of the sunflower industry, has an attractive nutritional profile. The aim of this study was to evaluate the effects of incorporating DSSF at 15% and 30% in muffins as replacement for wheat flour. Proximate composition, physical analyses and sensory quality through Quantitative Descriptive Analysis (QDA) were explored and compared to a control DSSF-free recipe. DSSF in muffins led to increased protein and ash content and decreased carbohydrate content. DSSF did not affect bake loss, it increased muffins' height and pore density, and decreased their springiness. DSSF had an effect on colour, making muffins darker and less yellow than control. QDA results showed that muffins containing 15% DSSF had a profile closer to control than those containing 30%. DSSF could be potentially exploited as an ingredient in cakes and muffins since its addition mainly led to neutral or positive physico-chemical changes. Future reformulation work could focus on optimising the sensory quality of DSSF fortified muffins with inclusion up to 15%, masking some of the atypical colours, aromas and flavours, and evaluating consumer acceptance. • Defatted sunflower seed flour (DSSF) replaced wheat flour in muffins at 15% and 30%. • DSSF addition increased muffin protein and ash content and lowered carbohydrates. • DSSF addition did not affect bake loss but lowered muffin springiness. • Muffins with DSSF were darker, with more height and more pores than control. • The 15% addition led to a muffin sensory profile closer to control than 30% inclusion. [ABSTRACT FROM AUTHOR]

• Mapping methods used to estimate fungiform papillae density at European level. • Manual counting was the most popular methodology. • Assessing the impact of the procedure variables in fungiform papillae estimation. • Procedure variables affect FPD estimation from LR but not that from HR devices. • Fungiform papillae density variability is better depicted by high resolution devices. Fungiform papillae (FP) are the anatomical structures dedicated to gustatory and somatosensory signal triggering. Whether the density of FP (FPD = FP/cm2) is associated with oral responsiveness is controversial, and the disparity in previous findings may be partially due to the diversity in methods used to quantify FP. The present study aims at mapping methods used to estimate FPD and at tentatively assessing the impact of the main procedure variables in FPD estimation. An on-line survey was specifically developed and launched among the European Sensory Science Society members to collect information on methods and procedure variables and to share datasets on FP counting. Seven European research centres responded to the survey. Manual counting was the most popular methodology, and a merged dataset of 1006 observations was obtained. The type of device used for tongue picture acquisition (low-resolution - LR vs high-resolution - HR) was the main procedure variable. FPD mean values were lower when assessed by LR (35.8) than with HR devices (41.5). Distribution of FPD for LR and HR datasets were similar thus comparisons among studies in which different resolution devices have been used are reliable. Picture modifications and data validation did not significantly affect FPD estimation obtained from HR devices, while both these variables significantly affected FPD values collected with LR devices. Both HR and LR procedures were able to capture the differences in FPD due to age and gender. Overall, measures from HR devices appear the best option to depict the inter-individual variability in FPD. Automated procedures appear underutilised. [ABSTRACT FROM AUTHOR]

[Display omitted] • Enzymatic synthesised steviol glycosides with GOS could serve as a sugar alternative. • One-pot steviol glycosides with GOS brought an improvement in the sweet perception. • Faecal batch culture fermentations revealed prebiotic effects tested in vitro. Prebiotics are known for their health-promoting functions associated with the modulation of the colonic microbiota and the products of fermentation. Recently, single-pot syntheses of galactooligosaccharides in combination with steviol glycosides (mSG-GOS) have been developed. This work was conducted to evaluate their prebiotic effect by using faecal inoculum from healthy human donors during in vitro batch fermentations. Additionally, their relative sweetness was evaluated to determine their suitability as food ingredients. The results showed a significant growth (p < 0.05) of bacteria, including the genera Bifidobacterium , Bacteroides and Clostridium , and a corresponding increase in short-chain fatty acids (SCFA) in comparison to either positive and negative controls. The sweetness equivalence to 1 % w:v of SG-GOS was 0.8 % w:v when compared to sucrose. Considering the bacteria and organic acids analyses and their sweetness values of these new biosynthesized compounds, SG-GOS could act as a prebiotic sweetener with potential health benefits warranting further evaluation through human studies. [ABSTRACT FROM AUTHOR]

• Mouthdrying limits the consumer acceptance and consumption of whey protein. • Mouthdrying may be due to simultaneous protein-mucosal and -salivary interactions. • Added lubrication has the potential to reduce mouthdrying by reducing oral friction. Whey is consumed by active adults to aid muscle recovery and growth, the general population as a nutritious convenient food, and by older adults to prevent sarcopenia due to its high leucine content. However, whey protein has poor consumer acceptance in this latter demographic, partially due to mouthdrying. This is thought to result from electrostatic interactions between whey and salivary proteins, mucoadhesion to the oral mucosa, and the inherent astringency of acidity. Previous unsuccessful mitigation strategies include viscosity, sweetness and fat manipulation. This literature review reveals support for increasing lubrication to reduce mouthdrying. However, of the 50 papers reviewed, none have proposed a method by which whey protein could be modified as an ingredient to reduce mouthdrying in whey-fortified products. This review recommends the use of modern technologies to increase lubrication as a novel mitigation strategy to reduce mouthdrying, with the potential to increase consumer acceptance. [ABSTRACT FROM AUTHOR]

Detection thresholds are used routinely to determine the odour-active compounds in foods. The composition of a food matrix, such as hydrophobicity or solids content, has an impact on the release of flavour compounds, and thus on thresholds. In the case of beer, thresholds determined in alcoholic beer may not be the same for alcohol-free beer (AFB). Therefore, the aim of this study was to determine detection thresholds for aroma compounds typically found in beer, within a model AFB. The model was designed to match the sugar concentration and pH of an AFB brewed by a cold contact process. Thresholds were measured using a 3-AFC procedure and calculated using either Best Estimate Threshold (BET) method or by logistic regression. Moreover, an algorithm for the removal of false positives was applied to adjust the assessors' raw responses. Retronasal thresholds were generally lower than orthonasal. Those calculated by BET were significantly higher (p < 0.05) than those from logistic regression, and removal of false positives also produced significantly higher thresholds than those from raw data. The use of logistic regression has the advantage of providing the mathematical model describing the behaviour of the group. The results from this study can be used to better understand the role of flavour compounds in AFB and the effect of the calculation method to prevent under- or overestimated results. Unlabelled Image • Aroma thresholds for 26 compounds were determined in an alcohol-free beer matrix. • Polar compounds showed an increase in orthonasal aroma thresholds in this matrix. • Methods for calculating aroma thresholds from 3-AFC tests were compared. • Best Estimate Thresholds gave significantly higher values than logistic regression. • Results and confidence intervals were affected by the presence of false positives. [ABSTRACT FROM AUTHOR]

Abstract This study investigates the sweetness properties and other sensory attributes of ten commercial and four novel prebiotics (4-galactosyl-kojibiose, lactulosucrose, lactosyl-oligofructosides and raffinosyl-oligofructosides) of high degree of purity and assesses the influence of their chemical structure features on sweetness. The impact of the type of glycosidic linkage by testing four sucrose isomers, as well as the monomer composition and degree of polymerization on sweetness properties were determined. Data from the sensory panel combined with principal component analysis (PCA) concludes that chain length was the most relevant factor in determining the sweetness potential of a carbohydrate. Thus, disaccharides had higher sweetness values than trisaccharides which, in turn, exhibited superior sweetness than mixtures of oligosaccharides having DP above 3. Furthermore, a weak non-significant trend indicated that the presence of a ketose sugar moiety led to higher sweetness. The novel prebiotics tested in this study had between 15 and 25% of relative sweetness, in line with other commercial prebiotics, and samples varied in their extent of off flavour. Therefore, these findings suggest a potential use for clean tasting prebiotics as partial sugar replacers, or in combination with high intensity sweeteners, to provide a well-balanced sweetness profile. Highlights • Significant differences in sweet taste are found for tested carbohydrates. • PCA shows chain length as the most relevant structural factor determining sweetness. • There is a clear inverse relationship between sweetness and degree of polymerization. • Weak and non-significant trend shows that ketose sugars may lead to higher sweetness. • The sweetness properties of novel prebiotics are in line with commercial prebiotics. [ABSTRACT FROM AUTHOR]

Agriculture-based reformulation initiatives, including oleic acid–rich lipid supplementation of the dairy cow diet, provide a novel means for reducing intake of saturated fatty acids (SFA) at a population level. In a blinded manner, this study evaluated the consumer acceptance of SFA-reduced, monounsaturated fatty acid–enriched (modified) milk, Cheddar cheese, and butter when compared with control and commercially available comparative samples. The effect of providing nutritional information about the modified cheese was also evaluated. Consumers (n = 115) rated samples for overall liking (appearance, flavor, and texture) using 9-point hedonic scales. Although no significant differences were found between the milk samples, the modified cheese was liked significantly less than a regular-fat commercial alternative for overall liking and liking of specific modalities and had a lower liking of texture score compared with the control cheese. The provision of health information significantly increased the overall liking of the modified cheese compared with tasting the same sample in a blinded manner. Significant differences were evident between the butter samples for overall liking and modalities of liking; all of the samples were significantly more liked than the commercial butter and sunflower oil spread. In conclusion, this study illustrated that consumer acceptance of SFA-reduced, monounsaturated fatty acid–enriched dairy products was dependent on product type. Future research should consider how optimization of the textural properties of fatty acid–modified (and fat-reduced) cheese might enhance consumer acceptance of this product. [ABSTRACT FROM AUTHOR]

Whey proteins are becoming an increasingly popular functional food ingredient. There are, however, sensory properties associated with whey protein beverages that may hinder the consumption of quantities sufficient to gain the desired nutritional benefits. One such property is mouth drying. The influence of protein structure on the mouthfeel properties of milk proteins has been previously reported. This paper investigates the effect of thermal denaturation of whey proteins on physicochemical properties (viscosity, particle size, zeta-potential, pH), and relates this to the observed sensory properties measured by qualitative descriptive analysis and sequential profiling. Mouthcoating, drying and chalky attributes built up over repeated consumption, with higher intensities for samples subjected to longer heating times ( p < 0.05). Viscosity, pH, and zeta-potential were found to be similar for all samples, however particle size increased with longer heating times. As the pH of all samples was close to neutral, this implies that neither the precipitation of whey proteins at low pH, nor their acidity, as reported in previous literature, can be the drying mechanisms in this case. The increase in mouth drying with increased heating time suggests that protein denaturation is a contributing factor and a possible mucoadhesive mechanism is discussed. [ABSTRACT FROM AUTHOR]

Previous research on the repeat exposure to a novel flavour combined with monosodium glutamate (MSG) has shown an increase in liking and consumption for the particular flavour. The aim of the current work was to investigate whether this could also be observed in the case of older people, since they are most affected by undernutrition in the developed world and ways to increase consumption of food are of significant importance for this particular age group. For this study, 40 older adults (age 65–88) repeatedly consumed potato soup with two novel flavours (lemongrass and cumin) which were either with or without a high level of MSG (5% w/w). A randomized single blind within-subject design was implemented, where each participant was exposed to both soup flavours three times over 6 days, with one of the soup flavours containing MSG. After three repeat exposures, consumption increased significantly for the soups where the flavours had contained MSG during the repeated exposure (mean weight consumed increased from 123 to 164 g, p = 0.017), implying that glutamate conditioned for increased wanting and consumption, despite the fact that the liking for the soup had not increased. [ABSTRACT FROM AUTHOR]

Floral scent plays an important role in attracting and guiding pollinators and is composed of a bouquet of volatile organic compounds (VOCs). Alstroemeria is a commercially important cut flower, however breeding efforts have focussed on flower colour and size rather than scent. Recently analysis of two scented cultivars derived from the scented Alstroemeria caryophyllaea revealed a surprising divergence in VOC profiles. Here 13 scented lines of A. caryophyllaea derived from selfing were characterized including morphology, evaluation of the floral scent through GC–MS and sensorial analysis. Leaf shape, stem length, flower size, shape, colouration and productivity all varied between lines. Sensorial analyses indicated that two lines (C013 and C017) were most highly rated for their appearance and C017 was also scored highest for its scent contrasting with C004 which scored lowest. Analyses of scent bouquets from six of the lines revealed 23 terpenoid compounds. All lines showed the same most abundant compound putatively identified as β-trans-ocimene, and three further compounds were discriminatory amongst the lines following PCA. Genomic organization of AlstroTPS , a previously identified myrcene synthase, showed substantial polymorphism between lines. The multifactorial characterization performed in this study showed differences among the lines confirming parental heterozygosity. [ABSTRACT FROM AUTHOR]

• A mouthdrying detection threshold for whey protein was established. • Individuals differ in mouthdrying thresholds. • Mouthfeel sensitivity differs between younger and older adults. • Lubrication suppressed mouthdrying in protein fortified scones, regardless of consumer age. Individual sensitivity to whey protein derived mouthdrying can vary with protein level and age; however, to date no thresholds for this have been established. Additionally, previous research suggests that increasing fat in whey protein solid models can enhance lubrication and suppress mouthdrying, but this needs testing in older adults. Here, a trained sensory panel (n = 10) determined a mouthdrying detection threshold (MDT) in whey protein beverages (WPB). To compare sensitivity between younger and older adults (n = 116; 18–30; 65+): (1) WPB just-noticeable difference (JND) thresholds were established and (2) liking and perception of whey protein fortified beverages and scones were rated. The trained panel detected mouthdrying at all protein levels (0.14% to 10.0% w/v) with the MDT being established between 0.41% (50% discriminators) and 1.37% (Best Estimate Threshold, BET) w/v protein. The JND mouthdrying threshold was significantly lower (p = 0.02) in older adults compared with younger adults (0.75% versus 0.90% w/v protein; BET). Increasing protein levels in WPBs significantly increased mouthdrying and reduced liking and easiness to consume (utilising rating scales). Whey protein fortified scones with cream topping significantly increased liking, easiness to consume, sweetness, moistness and rate of clearance and reduced mouthdrying and chewiness. Older adults perceived WPBs as significantly easier to consume and the scones significantly chewier than younger adults. Age-related mouthfeel effects and individual differences in mouthdrying sensitivity are key factors for product design. [ABSTRACT FROM AUTHOR]

Four different soluble fibres were evaluated as sugar replacers in short dough biscuits: two resistant dextrins (Nutriose® FM06 and Promitor® SGF 70R) and two inulin-derived fibres (Orafti® HSI and Fibruline™ Instant). The degree of polymerisation of the fibres was analysed, and dough viscoelastic properties were assessed. Weight loss during baking, dimensions, textural properties, surface colour and sensory profile were evaluated. Higher degree of polymerisation fibres (e.g. Fibruline) limited water availability for syrup formation, restricting dough expansion and resulting in smaller, more compact, and harder biscuits than control. Biscuits with inulin derived fibres with a lower degree of polymerisation (e.g. Orafti) showed similar dimensions to control biscuits. In general, sucrose reduction gave place to biscuits with lower resistance to penetration and fracture strength due to less sugar recrystallisation in the final biscuit. In contrast, when dextrin-type fibres were used the rheological behaviour of the dough, spreading during baking, and resistance to penetration were similar to the control as the fibres showed an anti -plasticising effect similar to sucrose. However, all reduced sugar biscuits were significantly firmer and crunchier in sensory profile suggesting further optimisation is needed, potentially by modification of the fibre structure or baking method. • Soluble fibres can successfully replace sugar in short dough biscuits. • Sugar reduction leads to less sugar crystals and biscuits that fracture more easily. • Fibre degree of polymerisation affects water availability, dough expansion and biscuit texture. • Sugar-reduced biscuits using fibres with a lower degree of polymerisation closer match to control. • Resistant dextrin fibres had an anti -plasticising effect and improved biscuit structure. [ABSTRACT FROM AUTHOR]

• The review concentrated on several aspects of oral tactile sensitivity. • Methods in measuring oral tactile sensitivity including their advantages and disadvantages were reviewed. • The review elaborated factors that influenced oral tactile sensitivity. • The association between oral tactile sensitivity and texture perception/preference was discussed. Texture perception and mouthfeel are important factors in food acceptance and rejection. Despite the contribution of oral tactile sensation to perception of food texture, it has been understudied. This review addresses oral tactile sensitivity in relation to measurement methods, factors that influence sensitivity, and its association with texture perception and preference. Notably, the advantages and disadvantages of different testing methods are discussed, including the two-point discrimination task (or two-pin test), the grating orientation test, the letter-identification test, point pressure sensitivity by filaments, and discrimination tests for specific aspects of texture. The effects of age, sex, fungiform papillae, ethnicity, pathological changes and other physiological measures on oral tactile sensitivity are also reviewed. The oral tactile sensitivity tends to decline with advanced age in healthy adults; some pathological changes may have negative influence on the tactile sensitivity; however, the effect of several other factors are contradictory in the literature. Regarding the association between oral tactile sensitivity and texture perception and food preferences, it is suggested that the sensitivity measured by techniques such as the two-point discrimination task or a grating orientation task typically represents a single dimension of texture perception and thus is difficult to link directly to perception of other texture dimensions. The sensitivity to specific texture attributes such as thickness might predict texture perception and preference. The review stresses the importance of further research in oral tactile sensitivity and its role in the perception and liking of various food textures. [ABSTRACT FROM AUTHOR]

• Individuals differ in papillae density, oral tactile and fat taste sensitivity. • Fungiform papillae density positively correlates with oral tactile sensitivity. • Higher fungiform papillae density related to higher fat taste sensitivity. • Fungiform papillae density and tactile sensitivity influence mouthfeel perception. • BMI related to oral tactile sensitivity and perception of greasy. Fat provides multimodal stimulation, particularly through mouthfeel and as a taste stimulant via free fatty acids. Individuals vary in perception of both mouthfeel and taste sensations from fat. Papillae number on the tongue can influence oral tactile and taste sensitivity. In addition, mouth behaviour (how foods are manipulated in the mouth during eating before swallowing) varies between individuals, and may influence mouthfeel perception. Limited research has explored the relationships between these factors. Fatty acid (FA) taste sensitivity was measured at two levels of oleic acid. Oral tactile sensitivity was measured using von Frey filaments. Fungiform papillae density (FPD) was measured on the tongue anterior. Mouth behaviour (MB) was measured by Graphic Jeltema/Beckley Mouth Behaviour (JBMB) classification tool. Mouthfeel perception (hardness, crunchiness, and greasiness) in a biscuit model was measured to examine the influence of FPD, tactile sensitivity and MB on mouthfeel perception. Higher FPD was significantly related to higher taste sensitivity to fatty acid and to higher oral tactile sensitivity. FPD and oral tactile sensitivity both significantly influenced mouthfeel perception of biscuits. The results demonstrate the need to characterise individual differences in oral sensory perception by more than one method, and suggest oral tactile sensitivity can be used as a marker of FPD. Further studies are required to understand the impact of MB on sensory perception. The BMI of participants in this study was negatively related to oral tactile sensitivity and the perception of greasiness. [ABSTRACT FROM AUTHOR]

Low consumption of vegetables in children is a concern around the world, hence approaches aimed at increasing intake are highly relevant. Previous studies have shown that repeated taste exposure is an effective strategy to increase vegetable acceptance. However, few studies have examined the effect of repeated taste exposure on children varying in bitter taste sensitivity. This study investigated the influence of taste genotypes and phenotypes on the effects of repeated taste exposure to a Brassica vegetable. 172 preschool children aged 3-5 years were recruited into this study. Turnip was selected as the target vegetable and parents completed a questionnaire to ensure unfamiliarity. During the intervention, children were exposed to steamed-pureed turnip for 10 days (once/day). Intake and liking were measured before, during and after the intervention, and a follow-up was done 3 months post-intervention. Taste genotypes (TAS2R38 and gustin (CA6) genotypes) and taste phenotypes (PROP taster status and fungiform papillae density) were determined. There was a significant effect of exposure shown by significant increases in intake (p < 0.001) and liking (p = 0.008) post-intervention; however, there were no significant effects of taste genotypes or phenotypes on intake and liking. In summary, repeated taste exposure is confirmed to be a good strategy to increase vegetable acceptance in children, regardless of bitter taste sensitivity. [ABSTRACT FROM AUTHOR]

Older adults are encouraged to increase their protein intake and engage in more physical activity to preserve muscle mass. However, since protein is considered the most satiating macronutrient, this advice might lead to a decrease in overall energy consumption. Physical activity is also recommended to older adults to enhance appetite, as it has been shown to help regulate appetite in younger adults, yet there is limited evidence to support this in older populations. The objective of this study was to investigate the impact of physical activity and protein on food intake, perceived appetite, and gastric emptying in older adults. Nineteen active and 19 less active older adults completed a single-blind, randomised, crossover trial involving two test days at home. Participants received a standard breakfast, followed by an isovolumetric (250 ml) and isocaloric (∼300 kcal) high- or low-protein preload milkshake (57% versus 17% energy as protein) matched for sensory properties. Three hours after the preload, participants were offered an ad libitum meal. Food intake was weighed, perceived appetite was measured by 100 mm visual analogue scales, and gastric emptying via the 13 C-octanoic acid breath test. Higher protein intake did not affect subsequent energy intake or appetite ratings in both active and less active groups. Gastric emptying half time was longer following the high-protein milkshake compared to the low-protein milkshake. The active group had a lower perceived appetite, but faster gastric emptying time compared to the less active group. In conclusion, while higher protein intake slows gastric emptying, it did not reduce appetite or subsequent food intake in older adults, regardless of physical activity level. Additionally, being physically active suppresses perceived appetite and accelerates gastric emptying without affecting food intake., Competing Interests: Declaration of competing interest We have nothing to declare., (Copyright © 2024. Published by Elsevier Ltd.)

Oat-based milk alternatives (OMAs) are an important alternative to bovine milk, with prevalence of lactose intolerance, as well as soy and nut allergies limiting consumers options. However, OMAs are typically lower in protein content than both bovine milk and soy-based alternatives, with protein quality limited by low lysine levels, which can reduce protein digestibility. Addition of alternative plant proteins may increase the quantity of protein, as well as balancing the amino acid profile. However, plant-based proteins have additional sensory qualities and off-flavours, which may lead to undesirable characteristics when introduced to OMAs. This study aimed to assess the effect of pea and potato protein addition on the sensory profile, volatile profile, colour, and particle size in an OMA control product. Results demonstrated that pea protein contributed to a bitter and metallic taste, astringent aftertaste, and a significantly increased overall aroma correlated with higher levels of key volatiles. Whilst potato protein resulted in less flavour changes, it did lead to increased powdery mouthfeel and mouthcoating supported by a substantially increased particle size. Both protein fortifications led to detectable colour changes and a staler flavour. Fortification of OMA product with the pea protein led to significant sensory, volatile and physical changes, whilst the potato protein led to predominantly physical changes. Further investigation into alternative plant-based proteins is necessary to optimise sensory qualities whilst increasing protein content and the amino acid profile.

Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are under pressure to reduce the sodium levels in foods without compromising the consumer experience. Because of the clean salty taste produced by sodium chloride, it has been challenging for the food industry to develop a suitable salt substitute. Studies have shown that different components within a food matrix can influence the perception of saltiness. This review aims to comprehend the potential synergistic effect of compounds such as minerals and amino acids on the perception of saltiness and covers the mechanism of perception where relevant to taste resulting from sodium ions and other metallic ions (such as K, Mg, Ca), as well as various amino acids and their derivatives. Finally, the review summarizes various salt reduction strategies explored by researchers, government organizations and food industry, including the potential use of plant-based extracts.

Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to different eating patterns. As such, we aimed to identify successful strategies for at-home protein-fortification to empower older adults to take a personalised approach to their nutrition, without requiring a large behavioural change. To explore healthy older adults' (age 70+) acceptability and preferences for at-home protein fortification, European project Fortiphy led discussions with older adults (n = 37) and caregivers of older adults (n = 15) to develop high-protein recipes, which were then utilised in a home-use trial with healthy older adults (n = 158). Each fortified recipe was paired with a questionnaire to rate the ease of preparation and liking, and an end-of-study questionnaire was provided to capture overall opinions and preferences. The uniqueness of this study is that the protein fortified recipes were prepared and tested by older adults themselves, in their own homes. Findings showed that older adults were unaware of the importance of protein in ageing and did not have a desire to fortify their foods at present. Yet, they were positive regarding the concept and highlighted the importance of taste, familiar ingredients, and preferred preparation methods. Cultural preferences across countries were identified as having the most influence on the liking of fortified meals. This study also indicated a need for increased awareness of protein requirements to influence the motivation to use fortification., Competing Interests: Declaration of competing interest The authors have no conflicting or competing interests to declare., (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Salicornia species have been explored as a substitute for salt, however the intensity of salty taste elicited remains unexplained by the sodium content alone. To investigate this, a study was conducted to determine the nutrient profile of samphire extract and relate this to its sensory quality in a nachos base. Freeze dried samphire extracts contain minerals, including Na (12-14 g/100 g), K (1-1.5 g/100 g) and Mg (0.3-0.5 g/100 g) and free amino acids such as lysine (28-41 mg/100 g), glutamic acid (20-31 mg/100 g), aspartic acid (20-56 mg/100 g) and arginine (54-109 mg/100 g), which are known to influence salty taste. The sensory panel found that 2.5 % addition of samphire extract produced a significantly saltier taste than the control product (0.7 % NaCl) at an equivalent sodium level. These findings suggest that the minerals and amino acids in samphire extract may collectively contribute to its salty taste, making it a viable option for reducing sodium in food products., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Author(s). Published by Elsevier Ltd.. All rights reserved.)