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Flavor Alterations Associated with Miracle Fruit and Gymnema sylvestre

机译:与奇迹水果和Mynema Sylvestre相关的味道改变

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Taste and flavor (retronasal olfaction) interact in the brain. The rules of that interaction are not well understood. This study uses 2 taste modifiers that alter sweet to examine the effects on flavors. Subjects used the Global Sensory Intensity Scale to assess the aroma, sweetness, sourness, and flavor of 10 foods. As previous work had shown, miracle fruit added sweetness to acids, which secondarily reduced sourness (mixture suppression) and Gymnema sylvestre reduced sweetness in sweet foods as well as the sweetness induced by miracle fruit. In this study, multiple regression showed that both sweet and sour contribute to flavor. Gymnema sylvestre reduced the perceived sweet of predominantly sweet foods (chocolate and maple syrup) as expected; reducing the sweet, reduced the flavor. The effects of miracle fruit were complicated by its dual action: intensification of sweet and reduction of sour. Predominantly sour foods (vinegar, lemon, mustard, pickle) were sweetened by miracle fruit but any flavor enhancement associated with the added sweet appears to have been countered by the flavor reduction associated with reduced sourness. Moderately sour foods that are also sweet (tomatoes, strawberries) were sweetened by miracle fruit and thus flavor was enhanced; flavor loss through sour reduction was apparently not sufficient to counter the flavor enhancement due to increased sweet so the net result was that tomato and strawberry flavors were enhanced. The flavors of control foods (not predominantly sweet or sour [ sausage, peanuts]) showed only small changes.
机译:味道和风味(减血液嗅觉)在大脑中相互作用。该互动的规则并不是很好地理解。本研究使用2种味道改性剂,改变甜味以检查对口味的影响。受试者使用全球感官强度规模来评估10种食物的香气,甜味,酸味和味道。作为以前的工作表明,奇迹果实为酸酸含量增加了甜味,其次降低了酸味(混合物抑制)和体育血赛道在甜食中甜蜜,以及奇迹果实诱导的甜味。在这项研究中,多元回归显示甜味和酸味有助于味道。 Mynema Sylvestre按预期降低了主要的甜食(巧克力和枫糖浆)的感知甜味;减少甜味,减少了味道。奇迹果实的影响因其双重作用而变得复杂:酸甜的甜味和减少的强化。主要是酸食物(醋,柠檬,芥末,泡菜)被奇迹果实加糖,但与添加的甜味相关的任何风味增强似乎都被与减少的酸味相关的风味降低反对。中等酸性食物,也是甜味(西红柿,草莓)的奇迹果实加糖,因此增强了味道;通过酸还原的风味损失显然不足以反击由于甜蜜的增加,因此净结果是番茄和草莓口味得到了增强。对照食品的味道(不是主要是甜或酸[香肠,花生])仅表现出较小的变化。

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