• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Quality and Preference >Retronasal odor enhancement by salty and umami tastes
【24h】

Retronasal odor enhancement by salty and umami tastes

机译：咸味和鲜味增强了鼻后气味

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

It has been shown that congruent food odors are enhanced by sweet taste, but not by sour or bitter taste. This raises questions regarding the underlying conditions of retronasal odor enhancement by taste. We speculate that a taste quality that signals the presence of "nutritive" or "beneficial" substances (e.g., sweet carbohydrate), as opposed to potentially harmful substances (e.g., toxins, spoilage), can enhance a congruent odor. This study aimed to investigate this possibility by testing two other taste qualities, saltiness and umami, which signal the presence of minerals and protein. The study also examined the possible occurrence of saltiness and umami enhancement by odors and factors that may affect both taste and odor enhancement. Over five sessions, subjects rated (1) intensities of saltiness, bitterness, umami, and specific odor of tastants (NaCl, MSG, MPG, caffeine), odorants (chicken, soy sauce odor), and all possible binary mixtures, (2) degree of liking/disliking of the odorants in the absence and presence of the tastants, (3) degree of congruency of odorants alone and with tastants, and (4) degree of perceptual similarity between tastants and odorants. Results showed that saltiness and umami enhanced chicken and soy sauce odor intensities, but the odors did not enhance saltiness and umami intensities. Importantly, the degree of odor enhancement was highly correlated with the degree of taste-odor congruency, but less so with the degree of perceptual similarity between taste and odor. These findings confirm our hypotheses that the quality of taste dictates the ability to enhance food odors and that the degree of taste-odor congruency can modulate the degree of odor enhancement. (C) 2015 Elsevier Ltd. All rights reserved.
机译：已经表明，通过甜味而不是通过酸味或苦味来增强一致的食物气味。这引起了关于通过味道增强鼻后气味的潜在条件的疑问。我们推测，与可能有害的物质（例如毒素，变质）相反，表明“营养”或“有益”物质（例如甜碳水化合物）存在的味道质量可以增强异味。这项研究旨在通过测试另外两种口感质量（咸味和鲜味）来调查这种可能性，这两种信号表明矿物质和蛋白质的存在。该研究还检查了可能通过气味和可能同时影响味道和气味增强的因素而增加咸味和鲜味的可能性。在五个阶段中，受试者的评分为（1）咸味，苦味，鲜味和特定气味的味道（NaCl，MSG，MPG，咖啡因），气味剂（鸡肉，酱油味）和所有可能的二元混合物的强度，（2）在不存在和存在促味剂的情况下，增香剂喜欢/不喜欢的程度;（3）单独和与促味剂的增味剂的一致性程度;以及（4）促味剂和增味剂之间的感知相似度。结果表明，咸味和鲜味增强了鸡肉和酱油的气味强度，但这些气味并没有增强咸味和鲜味强度。重要的是，增强气味的程度与味道-气味的一致程度高度相关，而与味道和气味之间的感知相似度则没有太大关系。这些发现证实了我们的假设，即口味的质量决定了增强食品气味的能力，并且口味-气味的一致性程度可以调节气味的增强程度。 （C）2015 Elsevier Ltd.保留所有权利。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号