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）：本项目研究一种创造甜味的新方法，该方法有可能减少糖和人工甜味剂的消耗；这种新颖的甜味是由气味剂产生的。气味（挥发物）通过两条途径到达嗅觉受体。嗅探将外界的气味带到鼻子里，在那里它们刺激鼻腔顶部的嗅觉感受器（正鼻嗅觉）。当有气味的食物被咀嚼和吞咽时，这些气味被强行从上颚后面进入鼻腔（后鼻嗅觉）。大脑将味觉和鼻后嗅觉结合起来，形成味道。这个积分有不同寻常的性质；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，味道可以增强挥发性物质产生的感觉（例如，在葡萄汁中添加糖可以增强葡萄的感觉）。最近，化学感觉科学家已经了解到相反的情况：挥发物可以增强味道，不同的挥发物可以增强不同的味道（例如，草莓）

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