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: 8710147
• 负责人: LINDA MAY BARTOSHUK
• 金额: $ 18.75万
• 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 2016-07-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8710147
• 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（由申请人提供）：该项目研究了一种创造甜味的新方法，有可能减少糖和人造甜味剂的消耗；这种新颖的甜味是由气味产生的。气味（挥发物）通过两条路线到达嗅觉受体。嗅探将外界的气味带入鼻子，在那里它们刺激鼻腔顶部的嗅觉受体（正交嗅觉）。当咀嚼和吞咽发散气味的食物时，这些气味被迫从后面进入鼻腔，并从后部（后后嗅觉）进入鼻腔空间。大脑整合了味道和后鼻嗅觉以创造风味。这种集成具有异常的属性；在某些条件下，味道和腹侧嗅觉可以互相增强。食品工业长期以来一直知道，口味可以加剧挥发物产生的感觉（例如，添加的糖汁加剧了葡萄的感觉）。最近，化学感应科学家了解了相反：挥发物可以强度味道，并且不同的挥发物增强了不同的口味（例如，草莓 挥发性增强甜味；酱油挥发物增强了咸味）。拟议的研究的长期目标是了解挥发性增强的口味的感知规则。挥发性增强的味道最初被认为是相对罕见的，但是对西红柿和草莓的数据进行了数学分析，这些数据鉴定出了30多个挥发物，这些挥发物与糖含量无关，有助于甜味。有趣的是，园艺专家已经观察到番茄泥“尖刺”，某些挥发物的味道更甜。但是，化学感应社区本质上是看不见的。本项目继续整合园艺和化学感应科学，以量化挥发性增强的甜味。收获后挥发物的丧失是一个严重的商业问题，导致了与挥发性增强甜味有关的大量收获后科学。在保持其他成分相对恒定的同时改变挥发物，提供了实验技术，以量化挥发物引起的甜度强度。本项目将使用三种挥发性改变来源：（1）番茄突变会导致已知挥发性损失，（2）已知寒冷的西红柿会减少挥发物，（3）暴露于特定波长的灯光会改变挥发物（有时会增加它们）。在食品科学中，甜度通常是通过只能按甜度顺序放置项目的量表来量化的，但是该项目中使用的甜度尺度将使项目之间的甜度强度比较，并比较不同群体（例如，男女）对甜味感知的比较。

项目成果

Flavor Alterations Associated with Miracle Fruit and Gymnema sylvestre.

与奇迹果和匙羹藤相关的风味变化。

• DOI: 10.1093/chemse/bjy032
• 发表时间: 2018
• 期刊: Chemical senses
• 影响因子: 3.5
• 作者: Hudson,SoniaD;Sims,CharlesA;Odabasi,AsliZ;Colquhoun,ThomasA;Snyder,DerekJ;Stamps,JenniferJ;Dotson,ShawnC;Puentes,Lorenzo;Bartoshuk,LindaM
• 通讯作者: Bartoshuk,LindaM