1,721,117 research outputs found
Obesità - percezione sensoriale, ruolo della composizione della saliva , individuazione di alimenti naturalmente dotati di potere appagante
No full textIdentificazione e dosaggio di marcatori molecolari responsabili delle caratteristiche aromatiche di diverse cultivar di pomodoro
No full textInvestigating on taste and odor in subjects with different BMI
No full textObesity has become the leading metabolic disease in the world. Taste and odors are the main
drivers of food palatability and can be affected by alteration in sensory perception. The cause effect
relationship between sensory perception and obesity is still far from clear. The
investigations had been done through sensorial science, neuroscience, chemistry and
biochemistry (1) but nevertheless, the correlation between obesity and sensory
responsiveness remain blunt.
As first, the investigation towards the food liking between 30 obese (O) and 30 normal weight
(N) male Italian people focusing on salt-, sweet-, and fat- taste preference were measured using
PrefQuest Questionnaire. As further, gustatory and olfactory responsiveness were evaluated
(10 obese and 10 normal, both sexes) by sensory threshold and GC/O, respectively. There was
no significant difference (p> 0,05) found towards liking preference of salt-, sweet-, and fat-, but it
shows the trends where O subjects prefer salt- and fatty-salty dishes while N shows tendency to
prefer sweet- and fatty-sweet dishes. Quantity-based liking preference also shows the same
trends. Gustatory results show significantly differences (p< 0,05) for all tastes in recognition
threshold. Olfactory evaluations show greater differences (p< 0,01) for all tested odorants and
the olfactogram suggests that O subject have difficulties to perceive and detect odorants. From
these results the O subjects demonstrated to have lower sensitiveness towards taste and odors
and they have different responsiveness of gustatory and olfactory by nose than N subjects.
Additional investigations are necessary but these results contributes to understanding weather
an impaired sensory perception can be a co-factor in the development and or maintenance of
obesity
Orthonasal vs. retronasal: Studying how volatiles' hydrophobicity and matrix composition modulate the release of wine odorants in simulated conditions
No full textIn this study a Retronasal Aroma Simulator was employed to compare the release of volatiles from two different white wine matrices (TW: table, SW: sweet) with and without the addition of human or artificial saliva to simulate retronasal and orthonasal conditions, respectively. The headspace volatiles were isolated by Solid Phase Microextraction under dynamic conditions and identified and quantified by Gas-Chromatographic analyses. Compared to the orthonasal, the retronasal conditions modified the release of odorants from both wines and the observed trends cannot be ascribed only to dilution consequent to saliva addition. The relative amounts of volatiles belonging to different chemical classes were modified in the presence of saliva with possible sensory implications concerning some fruity (esters), oxidative (furans) and varietal (linalool, vitispirane) odorants. Regression analyses show that the impact of saliva depends on the volatile (concentration and hydrophobicity) and the non-volatile (residual sugars) composition of the wine. The highly significant linear models (TW: R2 = 0.988; SW: R2 = 0.993) indicate that the release of volatiles is logP octanol/water dependent in both the wines but the slopes change with matrix composition. This suggest that in the presence of human saliva the release of odorants with similar hydrophobicity vary as a linear function of their initial headspace concentration above the wine and is modulated by the composition of the wine matrix. Differences between artificial and human saliva confirmed that the retronasal release of wine odorants is affected by the whole salivary composition and suggest that salivary components different from mucin and α-amylase are involved in the retention of the most hydrophobic volatiles as well as in the metabolization of some aromas
Odorants characterization of dehydrated grapes and corresponding wines, and management of vinification and stabilization to preserve aroma
No full textIn this work, after illustrating experimental results about the evolution of free and bound aroma compounds during sound grapes dehydration in different conditions, and about the odorants characteristics of some wines obtained by this kind of grapes, we will discuss about the winemaking practices encouraging the release and the preservation of these aromas from dehydrated grapes to wine, as suitable means for the making of products characterized by complex and specific aroma
Strategia per la selezione di prodotti alimentari con specifiche caratteristiche sensoriali: una applicazione al vino
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