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1.
Food Chem ; 304: 125403, 2020 Jan 30.
Artigo em Inglês | MEDLINE | ID: mdl-31479993

RESUMO

Current information on the links between the chemistry and hedonic liking of edible mushrooms is scarce. In this study, 84 consumers evaluated the appearance, odor, taste, texture and overall liking of samples of Nordic edible wild mushroom species. Subsequently, multivariate models on the effects of non-volatile compounds, odor-contributing volatile compounds, sensory attributes and hedonic likings were created. The non-volatile compounds were measured with quantitative NMR. The five studied mushroom species were different in their sugar and acid contents. Three consumer clusters were found with species*cluster interactions. Correlations with sensory attributes and chemical components were found, and the multivariate models indicated predictor attributes for each consumer cluster. The results indicate that the sensory properties could be correlated to both volatile and non-volatile compounds, there are consumer clusters with differing likings as regards mushrooms, and these clusters are heterogenic groups with no simple factors such as age explaining their liking scores.

2.
Food Chem ; 283: 566-578, 2019 Jun 15.
Artigo em Inglês | MEDLINE | ID: mdl-30722913

RESUMO

Although Nordic wild edible mushrooms offer a wide range of different odors their scientific examination has been scarce. The aim of this study was to characterize the aroma compounds of four Finnish wild mushroom species with trained assessors using gas chromatography-olfactometry as well as gas chromatography-mass spectrometry. Headspace volatiles were extracted from sous vide cooked mushroom samples (Boletus edulis, Lactarius camphoratus, Cantharellus cibarius and Craterellus tubaeformis) using solid-phase microextraction. Odor-contributing compounds were measured with two columns of differing polarity using the detection frequency method. Compounds were identified based on reference compounds, linear retention indices, odor descriptions, and mass spectrometry. Both the volatile compound profiles and the aromagrams were distinct with characteristic compounds for each species. The results demonstrate that especially saturated and unsaturated aldehydes and ketones contribute to the odor of the studied wild mushrooms. This thorough comparison also indicates compounds linked to the sensory properties of mushrooms.


Assuntos
Agaricales/química , Cromatografia Gasosa/métodos , Cromatografia Gasosa-Espectrometria de Massas/métodos , Odorantes/análise , Compostos Orgânicos Voláteis/análise , Agaricales/metabolismo , Olfatometria , Análise de Componente Principal , Microextração em Fase Sólida , Compostos Orgânicos Voláteis/isolamento & purificação
3.
Foods ; 7(9)2018 Sep 18.
Artigo em Inglês | MEDLINE | ID: mdl-30231463

RESUMO

The color of food is important for flavor perception and food selection. The aim of the present study was to evaluate the visual color perception of liquid samples among Finnish adult consumers by their background variables. Participants (n = 205) ranked six different colored solutions just by looking according to four attributes: from most to least pleasant, healthy, sweet and sour. The color sample rated most frequently as the most pleasant was red (37%), the most healthy white (57%), the most sweet red and orange (34% both) and the most sour yellow (54%). Ratings of certain colors differed between gender, age, body mass index (BMI) and education groups. Females regarded the red color as the sweetest more often than males (p = 0.013) while overweight subjects rated the orange as the sweetest more often than normal weight subjects (p = 0.029). Personal characteristics may be associated with some differences in color associations.

4.
Food Sci Nutr ; 6(5): 1220-1228, 2018 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-30065823

RESUMO

The foodservice industry is a highly competitive branch where customer satisfaction and loyalty is dependent on the price and the quality of the food. To improve cost competitiveness, instead of fresh ingredients, more preprocessed items are used as components in dishes. This may impair the perceived product quality, and thus potentially decrease customer satisfaction. The effects of the component quality on a single dish were tested by serving fish soup in a consumer study (n = 205), and by serving the dish to an in-house panel (n = 17) using a modified check-all-that-apply method. The variable used for the quality of the fish and vegetable components was a previously unprocessed/fresh component being compared to a processed. This study showed that in a modular dish, each component had an effect on the perceived quality of the dish. When replacing a preprocessed component with a fresh one, the perceived pleasantness increased to a higher level. The fish as the main dish component had the largest effect on the quality. Fresh fish has the ability to enhance the taste of soup, even with frozen vegetables. The results from this study indicate that the effect of freshness can also be perceived in the cooked product.

5.
J Pediatr ; 198: 265-272.e3, 2018 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-29730147

RESUMO

OBJECTIVE: To assess olfactory function in children and to create and validate an odor identification test to diagnose olfactory dysfunction in children, which we called the Universal Sniff (U-Sniff) test. STUDY DESIGN: This is a multicenter study involving 19 countries. The U-Sniff test was developed in 3 phases including 1760 children age 5-7 years. Phase 1: identification of potentially recognizable odors; phase 2: selection of odorants for the odor identification test; and phase 3: evaluation of the test and acquisition of normative data. Test-retest reliability was evaluated in a subgroup of children (n = 27), and the test was validated using children with congenital anosmia (n = 14). RESULTS: Twelve odors were familiar to children and, therefore, included in the U-Sniff test. Children scored a mean ± SD of 9.88 ± 1.80 points out of 12. Normative data was obtained and reported for each country. The U-Sniff test demonstrated a high test-retest reliability (r27 = 0.83, P < .001) and enabled discrimination between normosmia and children with congenital anosmia with a sensitivity of 100% and specificity of 86%. CONCLUSIONS: The U-Sniff is a valid and reliable method of testing olfaction in children and can be used internationally.

6.
Food Res Int ; 109: 526-536, 2018 Jul.
Artigo em Inglês | MEDLINE | ID: mdl-29803480

RESUMO

Edible mushrooms are a global food with a history of consumption spanning several millennia. However, studies utilizing modern sensory methods on mushrooms are still scarce. In this study, the sensory properties of Nordic edible mushrooms were analyzed by two methods. In the sensory profile, sous vide processed wild mushroom species Cantharellus cibarius, Craterellus tubaeformis, Boletus edulis, and Lactarius camphoratus were studied with cultivated Agaricus bisporus as a control species. The sensory profile consisted of 18 descriptors, and the 5 mushrooms differed from each other in all of them. Only B. edulis and A. bisporus were linked to typical mushroom-like odor. In projective mapping, consumers evaluated blanched wild C. cibarius, C. tubaeformis and Suillus variegatus as well as cultivated Lentinula edodes and both blanched and fresh A. bisporus based on odor and on flavor. The consumers intuitively grouped the samples into three groups: wild, fresh cultivated and processed cultivated mushrooms. Wild mushrooms had a high odor intensity and various odor descriptions but a low flavor intensity. Cultivated mushrooms had opposite descriptions. Both tests showed differences in the sensory descriptors between the cultivated and wild mushrooms with the former linked to typical 'mushroom', indicating the importance and need for descriptive profiles for different mushroom types.

7.
Appetite ; 123: 101-107, 2018 04 01.
Artigo em Inglês | MEDLINE | ID: mdl-29253668

RESUMO

Locally produced and sourced food products are gaining popularity among consumers. The effect of the expectations induced by the origin of the food was studied with 1491 consumers in two separate studies among different age groups. In order to test the consumer response to the product origin neutral, domestic, and local conditions were used. Consumers evaluated the product's pleasantness, their probability to choose it, the overall quality, and their willingness to pay. To gather information on whether the phenomenon was consistent, independent from the product category, three different types of products were tested (meat, bread, and vegetables). Our results show that a closer origin does not necessarily produce a positive response, but that there are several moderating factors such as gender, age, and product type. Female university students responded equally to domestic and local origins in the case of bread, but for meat products, only those of local origin induced a positive reaction. In this study population, the male respondents only reacted to a local origin in the case of bread, while domestic meat products provided similar results to local origins. Among young men consumers in the 7th-9th grades responded to the local origin of vegetables positively, while others among the youngest consumers, the origin did not induce a significant effect. The results indicate that even when the product is not appealing itself, locality can still increase the perceived quality.


Assuntos
Pão , Comportamento do Consumidor , Abastecimento de Alimentos , Produtos da Carne , Adolescente , Comportamento de Escolha , Feminino , Finlândia , Preferências Alimentares , Humanos , Masculino , Paladar , Verduras
8.
Foods ; 6(12)2017 Nov 27.
Artigo em Inglês | MEDLINE | ID: mdl-29186893

RESUMO

Reducing salt (NaCl) intake is an important public health target. The food industry and catering services are searching for means to reduce the salt content in their products. This review focuses on options for salt reduction in foods and the sensory evaluation of salt-reduced foods. Simple salt reduction, mineral salts and flavor enhancers/modifiers (e.g., umami compounds) are common options for salt reduction. In addition, the modification of food texture and odor-taste interactions may contribute to enhanced salty taste perception. Maintaining consumer acceptance of the products is a challenge, and recent examples of the consumer perception of salt-reduced foods are presented.

9.
J Ind Microbiol Biotechnol ; 44(8): 1203-1213, 2017 08.
Artigo em Inglês | MEDLINE | ID: mdl-28451838

RESUMO

Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.


Assuntos
Bebidas Alcoólicas/microbiologia , Fermentação , Microbiologia de Alimentos , Saccharomyces cerevisiae/metabolismo , Saccharomyces/metabolismo , Adolescente , Adulto , Idoso , Temperatura Baixa , Comportamento do Consumidor , Feminino , Manipulação de Alimentos , Qualidade dos Alimentos , Sucos de Frutas e Vegetais/microbiologia , Humanos , Hibridização Genética , Masculino , Pessoa de Meia-Idade , Mitocôndrias/metabolismo , Odorantes/análise , Saccharomyces/classificação , Saccharomyces/genética , Saccharomyces cerevisiae/genética , Paladar , Compostos Orgânicos Voláteis/análise , Adulto Jovem
10.
Perception ; 46(3-4): 352-365, 2017 Mar-Apr.
Artigo em Inglês | MEDLINE | ID: mdl-27687812

RESUMO

Our aim was to explore factors potentially associated with subjective (self-rated) and objective (measured using the Sniffin' Sticks Extended test) olfactory performance in the general population without olfactory disorders. We studied associations between olfactory performance and how important odors were in determining liking for new places, things, and people (measured using the Affective Impact of Odor scale) and the average annoyance caused by odors in 117 adults (83 women, 34 men; age 18-69 years, mean age 32 years). In a subset of 44 participants, we also studied associations between olfactory performance and spice odor identification task scores (14 odors) and the number of herbs and spices consumed. Self-rated olfactory acuity and odor-related annoyance were associated with the Affective Impact of Odor scores, but neither correlated with the smell test results. Instead, the number of spices consumed correlated with spice odor identification score ( r = .50) and the identification (but not threshold nor discrimination) subscore of the Sniffin' Sticks test ( r = .49). Our results suggest that a tendency to perceive odors in affective terms may be associated with overestimation of olfactory abilities and that recurrent exposure to a large variety of spice odors may improve performance on odor identification.


Assuntos
Afeto , Odorantes , Percepção Olfatória , Autorrelato , Adolescente , Adulto , Idoso , Discriminação (Psicologia) , Retroalimentação Psicológica , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Recognição (Psicologia) , Limiar Sensorial , Especiarias , Adulto Jovem
11.
Appetite ; 109: 190-200, 2017 02 01.
Artigo em Inglês | MEDLINE | ID: mdl-27884762

RESUMO

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound.


Assuntos
Ingestão de Alimentos/psicologia , Preferências Alimentares/psicologia , Odorantes/análise , Prazer , Recognição (Psicologia) , Especiarias/estatística & dados numéricos , Adulto , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Priming de Repetição , Inquéritos e Questionários
12.
Talanta ; 161: 245-252, 2016 Dec 01.
Artigo em Inglês | MEDLINE | ID: mdl-27769403

RESUMO

A direct quantitative proton nuclear magnetic resonance spectroscopy method was developed for the measurement of saccharides, organic acids and amino acids in potato (Solanum tuberosum L.) tuber filaments, a complex gel-like food matrix. The method requires minimal sample preparation. It is thus a faster alternative compared to liquid sample matrices, as well as an extension to methods analyzing only selected metabolites in the sample. The samples in this study were either raw or steamed potato strips that were either measured as D2O extracts or directly without extraction or derivatization steps (in situ technique). A total of 22 compounds were identified in extracts and 18 in potato strips. Of these, 20 compounds were quantifiable in potato extracts and 13 compounds in potato strips. The effect of thermal processing was reflected in the profile of analyzed compounds. One example was fumaric acid, which was completely lost in steamed samples in both measurement techniques. Additionally, the content of γ-aminobutyric acid in steamed potato strips was lower. In potato extracts, the contents of additional 7 compounds were statistically different. The raw and steamed samples separated into two groups with multivariate models both in extracts and potato strips, and these groups were linked to changes in aforementioned compounds. These results demonstrated that the in situ quantitative 1H NMR technique is a useful tool to analyze potato metabolites. This technique could be further applied to any gel-like complex matrix, meaning that lengthy sample pretreatment could be skipped.


Assuntos
Culinária , Extratos Vegetais/química , Tubérculos/química , Solanum tuberosum/química , Ácidos Acíclicos/análise , Aminoácidos/análise , Frutose/análise , Glucose/análise , Espectroscopia de Prótons por Ressonância Magnética , Sacarose/análise
13.
Food Nutr Res ; 59: 28795, 2015.
Artigo em Inglês | MEDLINE | ID: mdl-26652259

RESUMO

BACKGROUND: Children use all of their senses when exploring new foods, and sensory-based food education provides new possibilities for promoting healthy dietary habits. OBJECTIVE: To evaluate the effect of sensory-based food education activities on children's willingness to eat test samples of selected vegetables and berries. DESIGN: Two kindergartens in Hanko, Finland, participated in the study and the subjects were children aged 3-6 years, divided in the intervention (n=44) and control (n=24) kindergarten. In the intervention kindergarten, five sensory-based food education sessions focusing on vegetables and berries were implemented, once per week for 5 weeks. A tasting protocol was performed with the children at baseline and after the intervention. The willingness to eat (5 different vegetables and 3 Finnish berries) was categorised. Parents also filled in a questionnaire on the children's food preferences at home. RESULTS: In the intervention kindergarten, the willingness to eat the samples increased significantly (p≤0.001, Wilcoxon and Friedman), while in the control kindergarten, no significant change was observed when all of the test samples were taken into account. The parental report of their children's preferences and children's actual eating of the test samples corresponded relatively weakly. CONCLUSIONS: Sensory-based food education activities may promote a willingness to eat vegetables and berries. Child-centred test methods are important for evaluating the effects of dietary interventions among children.

14.
Food Chem ; 187: 398-406, 2015 Nov 15.
Artigo em Inglês | MEDLINE | ID: mdl-25977043

RESUMO

Spray dried beetroot powder was used to colour model juices, and the consumer acceptance of the juices and stability of the colour during storage at 60 °C, 20 °C, 4 °C, and -20 °C were studied. The majority of the consumers preferred the model juices coloured with anthocyanins or beetroot extract over model juices coloured with spray dried beetroot powder. The consumers preferred more intensely coloured samples over lighter samples. Spray dried betanin samples were described as 'unnatural' and 'artificial' whereas the colour of beetroot extract was described more 'natural' and 'real juice'. No beetroot-derived off-odours or off-flavours were perceived in the model juices coloured with beetroot powder. Colour stability in model juices was greatly dependent on storage temperature with better stability at lower temperatures. Colour stability in the spray dried powder was very good at 20 °C. Betacyanins from beetroot could be a potential colourant for food products that are stored cold.


Assuntos
Betacianinas/química , Corantes/química , Conservação de Alimentos/métodos , Sucos de Frutas e Vegetais/análise , Antocianinas/análise , Beta vulgaris/química , Temperatura Baixa , Cor , Comportamento do Consumidor , Aromatizantes/análise , Armazenamento de Alimentos , Sucos de Frutas e Vegetais/normas , Pós , Análise de Componente Principal , Temperatura Ambiente
15.
J Agric Food Chem ; 63(3): 1010-9, 2015 Jan 28.
Artigo em Inglês | MEDLINE | ID: mdl-25569122

RESUMO

Strawberry (Fragaria × ananassa Duch.) contains many secondary metabolites potentially beneficial for human health, and several of these compounds contribute to strawberry sensory properties, as well. In this study, three strawberry cultivars grown both conventionally and organically were subjected to nontargeted metabolite profiling analysis with LC-qTOF-ESI-MS and to descriptive sensory evaluation by a trained panel. Combined metabolome and sensory data (PLS model) revealed that 79% variation in the metabolome explained 88% variation in the sensory profiles. Flavonoids and condensed and hydrolyzable tannins determined the orosensory properties, and fatty acids contributed to the odor attributes of strawberry. Overall, the results indicated that the chemical composition and sensory quality of strawberries grown in different cultivation systems vary mostly according to cultivar. Organic farming practices may enhance the accumulation of some plant metabolites in specific strawberry genotypes. Careful cultivar selection is a key factor for the improvement of nutritional quality and marketing value of organic strawberries.


Assuntos
Agricultura/métodos , Fragaria/crescimento & desenvolvimento , Frutas/crescimento & desenvolvimento , Metaboloma , Agricultura Orgânica/métodos , Sensação , Cromatografia Líquida de Alta Pressão , Ácidos Graxos/análise , Flavonoides/análise , Fragaria/química , Fragaria/genética , Frutas/química , Genótipo , Humanos , Valor Nutritivo , Odorantes/análise , Olfato , Especificidade da Espécie , Espectrometria de Massas por Ionização por Electrospray , Taninos/análise , Paladar
16.
Public Health Nutr ; 18(12): 2161-71, 2015 Aug.
Artigo em Inglês | MEDLINE | ID: mdl-25529274

RESUMO

OBJECTIVE: Food neophobia has been associated with decreased consumption of vegetables mainly among children. We hypothesized that food neophobia in adults is also associated with lower overall dietary quality and higher BMI. DESIGN: Data for the present cross-sectional analyses were derived from parents in a follow-up family study. SETTING: The STEPS study, a longitudinal study of health and development of a cohort of children born in south-west Finland. SUBJECTS: The parents, 1178 women (age 19-45 years, mean 32·2 years) and 1013 men (age 18-57 years, mean 34·1 years), completed a questionnaire at home when their child was 13 months old. The questionnaire included the Food Neophobia Scale (FNS; range 10-70), the Index of Diet Quality (IDQ; range 0-16) and a measure of fruit and vegetable consumption. At that time the participants' height and weight were also measured by a research nurse to calculate BMI. RESULTS: Compared with the food neophilics (FNS score 10-24), the food neophobics (FNS score 40-70) consumed fewer vegetables (women: 15 v. 10 portions/week; men: 13 v. 7 portions/week), scored lower on the IDQ (women: 9·7 v. 8·5; men: 8·8 v. 7·8) and had higher BMI (women: 24·2 v. 26·0 kg/m²; men: 26·5 v. 27·5 kg/m²) as tested by one-way ANOVA, with all P values <0·001 in women and <0·05 in men. The food neophobics followed a diet lower in nutritional quality than did the food neophilics, especially regarding vegetables. CONCLUSIONS: Food neophobia may complicate adaptation to dietary recommendations and predispose to overweight.


Assuntos
Índice de Massa Corporal , Dieta , Grupo com Ancestrais do Continente Europeu , Preferências Alimentares , Qualidade dos Alimentos , Adulto , Estudos Transversais , Escolaridade , Feminino , Finlândia , Seguimentos , Frutas , Humanos , Estudos Longitudinais , Masculino , Pessoa de Meia-Idade , Avaliação Nutricional , Inquéritos e Questionários , Verduras , Adulto Jovem
17.
Yeast ; 32(1): 123-43, 2015 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-25400136

RESUMO

Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industries. The production of flavours can take place by either extraction from plant materials, chemical synthesis, biological conversion of precursor molecules or de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering, giving efficient production hosts for the so-called 'bioflavours', which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. Yeasts are potential production hosts for bioflavours. In this mini-review, we give an overview of bioflavour production in yeasts from the process-engineering perspective. Two specific examples, production of 2-phenylethanol and vanillin, are used to illustrate the process challenges and strategies used.


Assuntos
Aromatizantes/metabolismo , Engenharia Metabólica , Leveduras/genética , Leveduras/metabolismo , Proteínas Fúngicas/genética , Proteínas Fúngicas/metabolismo
18.
Yeast ; 32(1): 271-9, 2015 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-25418076

RESUMO

The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 °C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602 g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212.


Assuntos
Rubus/microbiologia , Saccharomyces cerevisiae/metabolismo , Vinho/microbiologia , Ácido Acético/análise , Ácido Acético/metabolismo , Células Imobilizadas/química , Células Imobilizadas/metabolismo , Etanol/análise , Etanol/metabolismo , Fermentação , Humanos , Saccharomyces cerevisiae/química , Paladar , Vinho/análise
19.
Genes Nutr ; 9(6): 433, 2014 Nov.
Artigo em Inglês | MEDLINE | ID: mdl-25303850

RESUMO

Genetic variation in bitter taste receptors, such as hTAS2R38, may affect food preferences and intake. The aim of the present study was to investigate the association between bitter taste receptor haplotypes and the consumption of vegetables, fruits, berries and sweet foods among an adult Finnish population. A cross-sectional design utilizing data from the Cardiovascular Risk in Young Finns cohort from 2007, which consisted of 1,903 men and women who were 30-45 years of age from five different regions in Finland, was employed. DNA was extracted from blood samples, and hTAS2R38 polymorphisms were determined based on three SNPs (rs713598, rs1726866 and rs10246939). Food consumption was assessed with a validated food frequency questionnaire. The prevalence of the bitter taste-sensitive (PAV/PAV) haplotype was 11.3 % and that of the insensitive (AVI/AVI) haplotype was 39.5 % among this Finnish population. PAV homozygotic women consumed fewer vegetables than did the AVI homozygotic women, 269 g/day (SD 131) versus 301 g/day (SD 187), respectively, p = 0.03 (multivariate ANOVA). Furthermore, the intake of sweet foods was higher among the PAV homozygotes of both genders. Fruit and berry consumption did not differ significantly between the haplotypes in either gender. Individuals perceive foods differently, and this may influence their patterns of food consumption. This study showed that the hTAS2R38 taste receptor gene variation was associated with vegetable and sweet food consumption among adults in a Finnish population.

20.
J Am Chem Soc ; 135(20): 7422-5, 2013 May 22.
Artigo em Inglês | MEDLINE | ID: mdl-23651080

RESUMO

Complex or unknown liquid analysis requires extensive instrumentation and laboratory work; simple field devices usually have serious limitations in functionality, sensitivity, and applicability. This communication presents a novel, effective, and simple approach to fingerprinting liquids. The method is based on nonspecific interactions of the sample liquid, a long lifetime luminescent europium label, and various surface modulators in an array form that is readily converted to a field analysis µTAS system. As compared to existing e-nose or e-tongue techniques, the method is unique both in terms of sensitivity and usability, mainly due to the well-known unique properties of the europium label. This communication demonstrates the use of this new method in distinguishing different wines, waters, alcohols, and artificially modified berry juices.


Assuntos
Álcoois/análise , Bebidas/análise , Fluorescência , Paladar , Água/análise , Vinho/análise
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