Lectures for quiz 2

Lectures for quiz 2 - Sensory Influences on Food...

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Sensory Influences on Food Sensory Influences on Food Preferences and Food Intake Preferences and Food Intake Jean-Xavier Guinard Dept. of Food Science and Technology University of California, Davis
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Food, Nutrition and Health Food, Nutrition and Health
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Food, Nutrition and Health Food, Nutrition and Health
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Presentation Outline Presentation Outline Models Sensory perceptions, food preferences, food intake Sensory sensitivity Sensitivity to chemical and physical stimuli (genetic taste markers, the case of fat) The role of saliva Taste and olfactory preferences (innate or learned?) Sensory-specific satiety Taste, smell, texture/mouthfeel Food preferences and food intake Effects of genetic taste markers
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Food intake Food intake
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Sensitivity to Chemical and Sensitivity to Chemical and Physical Stimuli Physical Stimuli Sensitivities to most stimuli are normally distributed Exceptions: color blindness, specific anosmias or agueusias Genetic taste markers for which the population is distributed into non-tasters, tasters and supertasters: Phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP)
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PROP taster status PROP taster status
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PROP taster PROP taster status status Yackinous & Guinard, Physiology & Behavior , 2000
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PROP taster status PROP taster status Yackinous & Guinard, Physiology & Behavior , 2000
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Sensitivity to Chemical and Sensitivity to Chemical and Physical Stimuli Physical Stimuli The case of fat Difference thresholds for chemical (taste, smell, irritation) vs. fat stimuli in foods or beverages Subjects: 40 young adults (20 M, 20 F) Foods and stimuli: – Milk: sucrose vs. milkfat – Cake: cinnamon vs. corn oil – Pudding: vanilla vs. milkfat – Salad dressing: vinegar vs. corn oil Methods: – Ascending method of limits – Modified up-and-down method
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Mean difference thresholds and SEM for chemical and fat stimuli using Ascending Method of Limits 0 2 4 6 8 10 12 14 16 18 s u c r o e v a n i l m g k f t Difference threshold (% wt./vol.) Chemical Stimuli Fat Stimuli milk pudding cake salad dressing
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Mean difference thresholds and SEM for chemical and fat stimuli using the Up-and-Down method 0 1 2 3 4 5 6 7 s u c r o e v a n i l m g k f t Difference threshold (% wt./vol.) Chemical Stimuli Fat Stimuli milk pudding cake salad dressing
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Perception of Chemical and Perception of Chemical and Physical Stimuli Physical Stimuli The role of saliva Guinard et al., Physiology & Behavior , 1997, 1998
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Guinard et al., Physiology & Behavior , 1998
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Guinard et al., Physiology & Behavior , 1998
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Saliva and oral sensory perceptions Saliva and oral sensory perceptions Parotid saliva flow was not related to the time-intensity perception of flavor attributes Parotid saliva flow had a significant effect on the perception of texture attributes (e.g., adhesiveness of peanut butter, cohesiveness of crackers) Parotid saliva flow had a significant effect on the rate and extent of flavor release from chewing gum Guinard et al., Physiology & Behavior , 1997, 1998
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Chemosensory Chemosensory preferences: preferences: innate or learned?
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This note was uploaded on 02/21/2009 for the course FST 100B taught by Professor Germain during the Winter '08 term at UC Davis.

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Lectures for quiz 2 - Sensory Influences on Food...

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