Integration of retronasal olfaction and taste: Volatile-enhanced Sweetness

鼻后嗅觉和味觉的整合：挥发性增强的甜味

• 批准号: 8575991
• 负责人: LINDA MAY BARTOSHUK
• 金额: $ 22.35万
• 依托单位: UNIVERSITY OF FLORIDA
• 依托单位国家: 美国
• 财政年份: 2013
• 资助国家: 美国
• 起止时间: 2013-08-01 至 2015-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8575991
• 关键词: Anabolism; Artificial Sweeteners; Back; Beverages; Brain; Broccoli - dietary; Carotenoids; Chemicals; Chills; Chronic; Communities; Consumption; Data; Data Analyses; Deglutition; Development; Dietary Sugars; Esthesia; Exposure to; Flavoring; Food; Food Industry; Fruit; Goals; Grapes; Harvest; Health; Intake; Juice; Laboratory Research; Laboratory Study; Lead; Learning; Left; Light; Link; Mastication; Methods; Minor; Mutation; Nose; Nutritional; Obesity; Oral cavity; Palate; Perception; Production; Property; Psychophysics; Quinine; Research; Route; Safety; Science; Scientist; Sensory; Smell Perception; Solutions; Source; Soy Sauce; Strawberries; Sucrose; Sum; Sweetening Agents; Taste Perception; Techniques; Tomatoes; Woman; diabetes risk; food science; fruits and vegetables; men; mutant; novel; olfactory receptor; public health relevance; research study; sugar; sweet taste perception

DESCRIPTION (provided by applicant): This project studies a novel way to create sweet taste that has the potential to reduce consumption of sugars and artificial sweeteners; this novel sweetness is created from odorants. Odorants (volatiles) reach the olfactory receptors by two routes. Sniffing brings odorants from the outside world into the nose where they stimulate the olfactory receptors at the top of the nasal space (orthonasal olfaction). When foods emitting odorants are chewed and swallowed, those odorants are forced up behind the palate and into the nasal space from the back (retronasal olfaction). The brain integrates taste and retronasal olfaction to create flavor. This integration has unusual properties; under some conditions, taste and retronasal olfaction can intensify one another. The food industry has long known that tastes could intensify sensations produced by volatiles (e.g., sugar added to grape juice intensifies the sensation of grape). More recently, chemosensory scientists have learned about the reverse: volatiles can intensity taste, and different volatiles intensify different tastes (e.g., strawberry volatiles enhance sweet; soy sauce volatiles enhance salty). The long-term goal of the proposed research is to understand the perceptual rules underlying volatile-enhanced taste. Volatile-enhanced taste was originally thought to be relatively uncommon, but mathematical analyses of data from tomatoes and strawberries identified more than 30 volatiles contributing to sweetness independently of sugar content. Interestingly, experts in horticulture had already observed that tomato puree "spiked" with certain volatiles tasted sweeter; however, this observation was essentially invisible to the chemosensory community. The present project continues to integrate horticultural and chemosensory science in order to quantify volatile- enhanced sweet. Loss of volatiles after harvest is a serious commercial problem that has led to a rich body of post-harvest science relevant to volatile-enhanced sweetness. Altering volatiles while holding other constituents relatively constant offers experimental techniques to quantify the intensity of the sweetness due to the volatiles. Three sources of volatile alteration will be used in the present project: (1) tomato mutations produce known volatile losses, (2) chilling tomatoes is known to reduce volatiles and (3) exposure to lights of particular wavelengths alters volatiles (sometimes increasing them). Sweetness is typically quantified in food science by scales that can only place items in order of sweetness but the sweetness scales used in this project will allow comparisons of sweetness intensity among items and also comparisons of sweetness perception by different groups (e.g., women and men).

描述(申请人提供)：这个项目研究了一种创造甜味的新方法，这种方法有可能减少糖和人造甜味剂的消耗；这种新的甜味是由气味创造出来的。气味(挥发物)通过两条途径到达嗅觉感受器。嗅觉将外界的气味带入鼻子，在那里它们刺激鼻腔顶部的嗅觉感受器(正鼻嗅觉)。当发出气味的食物被咀嚼和吞咽时，这些气味被强迫从上颚后方进入鼻腔(鼻后嗅觉)。大脑将味觉和鼻后嗅觉结合起来，创造出味道。这种整合具有不同寻常的特性；在某些情况下，味觉和鼻后嗅觉可以相互加强。食品工业早就知道，味道会增强挥发物产生的感觉(例如，在葡萄汁中添加糖会增强葡萄的感觉)。最近，化学感官科学家了解到了相反的情况：挥发物可以增强味道，而不同的挥发物会增强不同的味道(例如草莓 挥发物增加甜度；酱油挥发物增加咸味)。这项拟议中的研究的长期目标是了解挥发性增强口味背后的感知规则。最初认为挥发性增强口感的情况相对较少，但对西红柿和草莓数据的数学分析发现，与含糖量无关，有30多种挥发性物质对甜度有贡献。有趣的是，园艺专家已经观察到，添加了某些挥发物的番茄泥尝起来更甜；然而，这种观察基本上是化学感官社区看不到的。本项目继续整合园艺和化学感官科学，以量化挥发性增强的甜味。收获后挥发物的损失是一个严重的商业问题，导致了大量与挥发性增强甜味相关的收获后科学。改变挥发物，同时保持其他成分相对恒定，提供了实验技术来量化挥发物带来的甜味强度。本项目将使用三种挥发性变化来源：(1)番茄突变会产生已知的挥发性损失，(2)冷藏西红柿已知可以减少挥发物，(3)暴露在特定波长的光下会改变挥发性物质(有时会增加挥发性物质)。在食品科学中，甜度通常是通过只能按甜度顺序排列物品的量表来量化的，但本项目中使用的甜度量表将允许比较物品之间的甜度强度，也可以比较不同群体(例如，女性和男性)的甜度感知。