Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Temporal dominance of sensations, emotions, and temporal liking measured in a bar for two similar wines using a multi-sip approach
Silva, Ana P. ; Voss, Hans Peter ; Zyl, Hannelize van; Hogg, Tim ; Graaf, Cees de; Pintado, Manuela ; Jager, Gerry - \ 2018
Journal of Sensory Studies 33 (2018)5. - ISSN 0887-8250

Eating and drinking are dynamic processes where both sensations and emotions might evolve or change over time during multiple bites/sips. However, most previous studies have measured food-evoked emotions statically, that is, at a fixed time point after consumption and using a single bite/sip approach. This study aimed to explore the sensitivity of temporal dominance of sensations (TDS), of emotions (TDE), and temporal liking (TL), using a multi-sip approach, to differentiate between two comparable tasting wines. A glass of wine, in an appropriate consumption context, a bar, was served to 69 consumers, in two different sessions. It was shown that TDS and TDE captured small differences between equally liked wines. Wines were distinguishable during consumption, based on the dominance of basic sensations such as acid, bitter, and dry, rather than aromatic sensations and based on three emotions pleased, comforted, and relaxed. These emotions were dominant in both wines and in all stages of consumption but differed in the dominance rates. So, the impact of wine consumption on emotions was more uniform during consumption while new sensations became dominant during drinking. Practical implications: The method tested in this study showed a sensitivity level sufficient to capture subtle but significant differences between similar, equally liked wines. Wines tested have a major difference in wine-making process, that is, one of the wines had a particular wood aging processing in new oak barrels conferring specific flavors and associated costs. For the wine industry, the method can be particularly useful to understand to which extent consumers perceive differences in sensations and emotions, in a blind tasting, to investigate if increased costs of production are acceptable and justified. For other food products, the method can be useful to use during product development stage, when the aim is to differentiate prototypes with subtle differences in ingredients composition and associated costs. Knowing when certain sensations and emotions occur during consumption might help to create successful products in the market. Further research using different food or beverages is however necessary to assure its validity.

Evaluation of dietary taste patterns as assessed by FFQ against 24-h recalls and biomarkers of exposure
Langeveld, A.W.B. van; Teo, P.S. ; Mars, M. ; Feskens, E.J.M. ; Graaf, C. de; Vries, J.H.M. de - \ 2018
European Journal of Clinical Nutrition (2018). - ISSN 0954-3007 - 9 p.
Background/objective: Taste is of key importance in food choice and dietary patterns, but studies on taste profiles are limited. We previously assessed dietary taste patterns by 24 h recalls (24hR), but for epidemiological studies food frequency questionnaires (FFQ) may also be suitable. This study compared dietary taste patterns based on FFQ against 24hR and biomarkers of exposure. Subjects/methods: A taste database including 467 foods’ sweet, sour, bitter, salt, umami and fat sensation values was combined with food intake data to assess dietary taste patterns: the contribution to energy intake of 6 taste clusters. The FFQ’s reliability was assessed against 3-d 24hR and urinary biomarkers for sodium (Na) and protein intake (N) in Dutch men (n = 449) and women (n = 397) from the NQplus validation study (mean age 53 ± 11 y, BMI 26 ± 4 kg/m2). Results: Correlations of dietary taste patterns ranged from 0.39–0.68 between FFQ and 24hR (p < 0.05). Urinary Na levels, but not N levels, were positively associated with % energy intake from ‘salt, umami & fat’ tasting foods (Na; FFQ, r = 0.24, 24hR, r = 0.23, p < 0.001, N; FFQ, r = 0.08, p = 0.1394, 24hR, r = 0.05, p = 0.3427). Conclusions: The FFQ’s reliability against 24hR was acceptable to good for ranking of adults’ dietary taste patterns. Associations between dietary taste patterns and urinary Na and N were similar for FFQ and 24hR. These findings suggests that both FFQ and 24hR can be used in combination with our taste database, to investigate potential relationships between dietary taste patterns and subgroups at risk of obesity and chronic diseases such as cardiovascular disease.
Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children
Stokkom, V.L. van; Poelman, A.A.M. ; Graaf, C. de; Kooten, O. van; Stieger, M. - \ 2018
Appetite 131 (2018). - ISSN 0195-6663 - p. 100 - 107.
Acceptance - Children - Sourness - Sweetness - Taste - Vegetables

For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to determine the effect of sweetness and sourness enhancement on acceptance of cucumber and green capsicum purees in 5-6-year-old children. Three concentrations of sucrose (2, 5 and 10%) and citric acid (0.05, 0.08 and 0.15%) were added to cucumber and green capsicum purees. Children (n = 70, 5.7 ± 0.5 yrs) assessed acceptance of the vegetable purees using a 5-point hedonic facial scale. Sweetness enhancement significantly increased acceptance of cucumber purees (5 and 10% sucrose) and green capsicum purees (2 and 10% sucrose) compared to unmodified purees. Sourness enhancement (0.05, 0.08 and 0.15% citric acid) did not significantly influence acceptance of cucumber and green capsicum purees compared to unmodified purees. Children differed in acceptance of vegetable purees with added sucrose and citric acid. Sweetness likers (cucumber 77.1%, green capsicum 58.6%) accepted sucrose concentrations better than sweetness non-likers in both vegetables. Sourness likers (cucumber 50.0%, green capsicum 44.3%) accepted medium and high concentrations of citric acid better than sourness non-likers in cucumber and all citric acid concentrations in green capsicum. We conclude that enhancement of sweetness increases acceptance of cucumber and green capsicum purees in most children whereas enhancement of sourness is better accepted by only a few children. This study highlights the challenge to get children to better accept vegetables, since only sweetness enhancement improved acceptance while addition of sucrose is undesirable. For a small subset of children enhancing sourness might be an alternative strategy to increase acceptance of vegetables.

Effect of Taste Enhancement on Consumer Acceptance of Pureed Cucumber and Green Capsicum
Stokkom, Vera L. van; Graaf, Cees de; Kooten, Olaf van; Stieger, Markus - \ 2018
Journal of Food Science (2018). - ISSN 0022-1147
acceptance - capsicum - cucumber - taste - vegetable

Abstract: Vegetables have low taste intensities, which might contribute to low acceptance. The aim of this study was to investigate the effect of taste (sweetness, sourness, bitterness, umami, and saltiness) and fattiness enhancement on consumer acceptance of cucumber and green capsicum purees. Three concentrations of sugar, citric acid, caffeine, mono-sodium glutamate, NaCl, and sunflower oil were added to pureed cucumber and green capsicum. Subjects (n = 66, 35.6 ± 17.7 y) rated taste and fattiness intensity. Different subjects (n = 100, 33.2 ± 16.5 years) evaluated acceptance of all pureed vegetables. Taste intensities of vegetable purees were significantly different (P < 0.05) between the three tastant concentrations except for umami in both vegetable purees, sourness in green capsicum puree, and fattiness in cucumber puree. Only enhancement of sweetness significantly (P < 0.05) increased acceptance of both vegetable purees compared to unmodified purees. In cucumber purees, relatively small amounts of added sucrose (2%) increased acceptance already significantly, whereas in green capsicum acceptance increased significantly only with addition of 5% sucrose. Enhancement of other taste modalities did not significantly increase acceptance of both vegetable purees. Enhancing saltiness and bitterness significantly decreased acceptance of both vegetable purees. We conclude that the effect of taste enhancement on acceptance of vegetable purees differs between tastants and depends on tastant concentration and vegetable type. With the exception of sweetness, taste enhancement of taste modalities such as sourness, bitterness, umami, and saltiness was insufficient to increase acceptance of vegetable purees. We suggest that more complex taste, flavor, or texture modifications are required to enhance acceptance of vegetables. Practical Application: Results can be used by cultivators to select and grow vegetable varieties with enhanced taste and flavor. Especially for cucumber, relatively small sweetness enhancement is sufficient to increase acceptance.

Modulation of event-related potentials to food cues upon sensory-specific satiety
Zoon, Harriët F.A. ; Ohla, Kathrin ; Graaf, Cees de; Boesveldt, Sanne - \ 2018
Physiology and Behavior 196 (2018). - ISSN 0031-9384 - p. 126 - 134.
Electro-encephalography - Food anticipation - Food consumption - Neural response - Olfactory - Visual

Tempting environmental food cues and metabolic signals are important factors in appetite regulation. Food intake reduces liking of food cues that are congruent to the food eaten (sensory-specific satiety). With this study we aimed to assess effects of sensory-specific satiety on neural processing (perceptual and evaluative) of visual and olfactory food cues. Twenty healthy female subjects (age: 20 ± 2 years; BMI: 22 ± 2 kg/m2) participated in two separate test sessions during which they consumed an ad libitum amount of a sweet or savoury meal. Before and after consumption, event-related potentials were recorded in response to visual and olfactory cues signalling high-energy sweet, high-energy savoury, low-energy sweet and low-energy savoury food and non-food items. In general, we observed that food intake led to event-related potentials with an increased negative and decreased positive amplitudes for food, but also non-food cues. Changes were most pronounced in response to high-energy sweet food pictures after a sweet meal, and occurred in early processes of perception (~80–150 ms) and later processes of cognitive evaluation (~300–700 ms). Food intake appears to lead to general changes in neural processing that are related to motivated attention, and sensory-specific changes that reflect decreased positive valence of the stimuli and/or modulation of top-down cognitive control over processing of cues congruent to the food eaten to satiety.

Colouring perception : emphasising attractiveness through packaging
Tijssen, Irene Odilia Jelly Marcelle - \ 2018
University. Promotor(en): Kees de Graaf, co-promotor(en): Gerry Jager; Liesbeth Zandstra. - Wageningen : Wageningen University - ISBN 9789463434836 - 148
An approach to assessing the quality of birth centres results of the Dutch birth centre study
Boesveld, Inge C. ; Hermus, Marieke A.A. ; Velden-Bollemaat, Eline C. van der; Hitzert, Marit ; Graaf, Hanneke J. de; Franx, Arie ; Wiegers, Therese A. - \ 2018
Midwifery 66 (2018). - ISSN 0266-6138 - p. 36 - 48.
Birth centres - Quality - Quality indicators - Structure and process assessment

Objective: to determine the usability of a recently developed set of 30 structure and process birth centre quality indicators. Design: an explorative study using mixed-methods including literature, a survey, interviews and observations. The study is part of the Dutch Birth Centre Study. We first determined the measurability of birth centre quality indicators by describing them in detail. Next, we assessed the birth centres in the Netherlands according to these indicators using data derived from the Dutch Birth Centre General Questionnaire, the Dutch Birth Centre Integration Questionnaire, interviews, and policy documents. Setting and participants: representatives of 23 birth centres in the Netherlands. Measurements and findings: 28 of the 30 quality indicators could be used to assess birth centres in the Netherlands, one had no optimal value defined, another could not be scored because the information was not available. Each quality indicator could be scored 0 or 1. Differences between birth centres were shown: the scores ranged from 7 to 22. Some of the quality indicators can be combined or made more specific so that they are easier to assess. Some quality indicators need adaptation because they are only applicable for some birth centres (e.g. only for freestanding or alongside birth centres). Key conclusions and implications for practice: 28 of the 30 quality indicators are usable to assess structure and process quality of birth centres. With the findings of this study the set of structure and process quality indicators for birth centres in the Netherlands can be reduced to 22 indicators. This set of quality indicators can contribute to the development of a quality system for birth centres. Further research is necessary to formulate standards or minimum quality requirements for birth centres and to improve the set of birth centre quality indicators.

Matters of taste : Dietary taste patterns in the Netherlands
Langeveld, Astrid W.B. van - \ 2018
University. Promotor(en): Kees de Graaf, co-promotor(en): Monica Mars; Jeanne de Vries. - Wageningen : Wageningen University - ISBN 9789463432979 - 230
Altered neural responsivity to food cues in relation to food preferences, but not appetite-related hormone concentrations after RYGB-surgery
Zoon, Harriët F.A. ; Bruijn, Suzanne E.M. de; Smeets, Paul A.M. ; Graaf, Cees de; Janssen, Ignace M.C. ; Schijns, Wendy ; Aarts, Edo O. ; Jager, Gerry ; Boesveldt, Sanne - \ 2018
Behavioural Brain Research 353 (2018). - ISSN 0166-4328 - p. 194 - 202.
Endocannabinoid - Energy-density - fMRI - Food cues - Ghrelin - Obesity - Olfactory - Reward - Roux-en-Y gastric bypass surgery - Visual

Background: After Roux-en-Y gastric bypass (RYGB) surgery, patients report a shift in food preferences away from high-energy foods. Objective: We aimed to elucidate the potential mechanisms underlying this shift in food preferences by assessing changes in neural responses to food pictures and odors before and after RYGB. Additionally, we investigated whether altered neural responsivity was associated with changes in plasma endocannabinoid and ghrelin concentrations. Design: 19 RYGB patients (4 men; age 41 ± 10 years; BMI 41 ± 1 kg/m2 before; BMI 36 ± 1 kg/m2 after) participated in this study. Before and two months after RYGB surgery, they rated their food preferences using the Macronutrient and Taste Preference Ranking Task and BOLD fMRI responses towards pictures and odors of high-, and low-energy foods and non-food items were measured. Blood samples were taken to determine plasma endocannabinoid and ghrelin concentrations pre- and post-surgery. Results: Patients demonstrated a shift in food preferences away from high-fat/sweet and towards low-energy/savory food products, which correlated with decreased superior parietal lobule responsivity to high-energy food odor and a reduced difference in precuneus responsivity to high-energy versus low-energy food pictures. In the anteroventral prefrontal cortex (superior frontal gyrus) the difference in deactivation towards high-energy versus non-food odors reduced. The precuneus was less deactivated in response to all cues. Plasma concentrations of anandamide were higher after surgery, while plasma concentrations of other endocannabinoids and ghrelin did not change. Alterations in appetite-related hormone concentrations did not correlate with changes in neural responsivity. Conclusions: RYGB leads to changed responsivity of the frontoparietal control network that orchestrates top-down control to high-energy food compared to low-energy food and non-food cues, rather than in reward related brain regions, in a satiated state. Together with correlations with the shift in food preference from high- to low-energy foods this indicates a possible role in new food preference formation.

Ons dagelijks (afval)water
Temmink, B.G. - \ 2018
In: Afvalwater / van Loosdrecht, Mark, Stams, Alfons, Hoekstra, Wiel, van de Graaf, Astrid, Den Haag : Stichting BWM - ISBN 9789073196902 - p. 23 - 28.
Altered neural inhibition responses to food cues after Roux-en-Y Gastric Bypass
Zoon, H.F.A. ; Bruijn, S.E.M. de; Jager, G. ; Smeets, P.A.M. ; Graaf, C. de; Janssen, I.M.C. ; Schijns, W. ; Deden, L. ; Boesveldt, S. - \ 2018
Biological Psychology 137 (2018). - ISSN 0301-0511 - p. 34 - 41.
Bariatric surgery - fMRI - Food preferences - go/no-go - Impulsivity - Inhibitory control - Weight-Loss

Background: Roux-en-Y gastric bypass (RYGB) surgery is a highly effective weight-loss intervention that often reduces preference and intake of high-energy foods. Research into the neural mechanisms behind this shift has mainly focused on reward processing of food cues. However, the ability to successfully control food intake and thereby weight-loss also depends on inhibitory control capacity. We investigated whether RYGB leads to alterations in neural inhibitory control in response to food cues. Methods: A food-specific go/no-go task with pictures of high-energy (desserts) and low-energy foods (vegetables), was used to assess neural inhibition responses before and after RYGB with functional magnetic resonance imaging. Data from 18 morbidly obese patients (15 females; age 41 ± 11 years; BMI 42 ± 4 kg/m2 before; BMI 36 ± 4 kg/m2 after) were analysed. Pre- and post-RYGB BOLD fMRI responses were compared for response inhibition towards high- and low-energy foods. Participants were tested in a satiated state. Results: Response inhibition to high-energy foods was associated with increased activation of the right lateral prefrontal cortex (PFC), right medial PFC, dorsolateral PFC, right middle cingulate cortex and the right inferior frontal operculum (involved in inhibitory control), after compared to before surgery. Response inhibition to low-energy foods elicited diminished post- compared to pre-surgery responses in the left superior temporal pole, right parahippocampal gyrus and right hypothalamus (involved in metabolic control). Conclusion: Neural changes indicate improved response inhibition towards high-energy food cues, altered influence of metabolic control during response inhibition towards low-energy food cues and a more positive attitude to both high-energy and low-energy food after RYGB. Alterations in neural circuits involved in inhibitory control, satiety signalling and reward processing may contribute to effective weight-loss after RYGB.

Exacting responses: lack of endocrine cephalic phase responses upon oro-sensory exposure
Lasschuijt, Marlou P. ; Mars, Monica ; Graaf, Cees de; Smeets, Paul A.M. - \ 2018
Frontiers in Endocrinology 9 (2018). - ISSN 1664-2392
Ghrelin - Insulin - Pancreatic polypeptide - Taste - Texture
Oro-sensory exposure (OSE) to food plays an important role in the regulation of food intake. One proposed underlying mechanism is the occurrence of cephalic phase responses (CPRs). CPRs include the pre-digestive endocrine responses induced by food-related sensory input. Yet, whether OSE duration or sweetness intensity affects CPRs is unknown. The objective of this study was to determine the independent and interactive effects of oro-sensory duration (chewing) and stimulation intensity (sweetness) on endocrine CPRs and satiation. Eighteen males (22 ± 2 years, BMI 22 ± 2 kg/m2) participated in a 2 × 2 randomized study with a control condition. Each session participants performed modified sham feeding (MSF) with one of the four gel-based model foods. During the control session no MSF was performed. Model foods differed in chewing duration (hard or soft texture) and sweetness (low or high intensity). During each session, eight blood samples were collected up till 25 min after MSF onset. Subsequently, food intake from an ad libitum lunch was measured. No typical CPR was found for insulin, pancreatic polypeptide (PP), and ghrelin. However, the overall PP response was 1.1 times greater for the hard sweet MSF condition compared to control (p = 0.02). Overall ghrelin responses were 1.1 times greater for the hard model food compared to the soft model food conditions (p = 0.003). These differences in endocrine response were not associated with differences in food intake at the subsequent meal. Exploratory sub-analysis of the responsive insulin curves showed that after 2.5 min of MSF the hard texture model foods insulin concentrations were 1.2 greater compared to the soft texture. These findings indicate that texture hardness and sweetness increase the overall PP response and that MSF on hard texture increases the overall ghrelin response compared to soft texture model foods. However, MSF on model foods does not lead to a typical CPR. This study, among others, shows that there are major dissimilarities in the endocrine responses to food stimulation between individuals. This emphasizes the importance of considering cephalic responders and non-responders. More research is needed to understand CPRs in relation to food texture and taste properties.
A workshop on 'Dietary Sweetness-Is It an Issue?'
Wittekind, Anna ; Higgins, Kelly ; McGale, Lauren ; Schwartz, Camille ; Stamataki, Nikoleta S. ; Beauchamp, Gary K. ; Bonnema, Angela ; Dussort, Pierre ; Gibson, Sigrid ; Graaf, Cees de; Halford, Jason C.G. ; Marsaux, Cyril F.M. ; Mattes, Richard D. ; McLaughlin, John ; Mela, David J. ; Nicklaus, Sophie ; Rogers, Peter J. ; Macdonald, Ian A. - \ 2018
International Journal of Obesity 42 (2018)4. - ISSN 0307-0565 - p. 934 - 938.
This report summarises a workshop convened by ILSI Europe on 3 and 4 April 2017 to discuss the issue of dietary sweetness. The objectives were to understand the roles of sweetness in the diet, establish whether exposure to sweetness affects diet quality and energy intake, and consider whether sweetness per se affects health. Although there may be evidence for tracking of intake of some sweet components of the diet through childhood, evidence for tracking of whole diet sweetness, or through other stages of maturity are lacking. The evidence to date does not support adverse effects of sweetness on diet quality or energy intake, except where sweet food choices increase intake of free sugars. There is some evidence for improvements in diet quality and reduced energy intake where sweetness without calories replaces sweetness with calories. There is a need to understand the physiological and metabolic relevance of sweet taste receptors on the tongue, in the gut and elsewhere in the body, as well as possible differentiation in the effects of sustained consumption of individual sweeteners. Despite a plethora of studies, there is no consistent evidence for an association of sweetness sensitivity/preference with obesity or type 2 diabetes. A multifaceted integrated approach, characterising nutritive and sensory aspects of the whole diet or dietary patterns, may be more valuable in providing contextual insight. The outcomes of the workshop could be used as a scientific basis to inform the expert community and create more useful dialogue among health care professionals.
Homologous recombination between genetically divergent campylobacter fetus lineages supports host-associated speciation
Gilbert, Maarten J. ; Duim, Birgitta ; Graaf-van Bloois, Linda van der; Wagenaar, Jaap A. ; Zomer, Aldert L. - \ 2018
Genome Biology and Evolution 10 (2018)3. - ISSN 1759-6653 - p. 716 - 722.
Campylobacter fetus - Homologous recombination - Host association - Reptile - Speciation - Whole genome sequencing

Homologous recombination is a major driver of bacterial speciation. Genetic divergence and host association are important factors influencing homologous recombination. Here, we study these factors for Campylobacter fetus, which shows a distinct intraspecific host dichotomy. Campylobacter fetus subspecies fetus (Cff) and venerealis are associated with mammals, whereas C. fetus subsp. testudinum (Cft) is associated with reptiles. Recombination between these genetically divergent C. fetus lineages is extremely rare. Previously it was impossible to show whether this barrier to recombination was determined by the differential host preferences, by the genetic divergence between both lineages or by other factors influencing recombination, such as restriction-modification, CRISPR/Cas, and transformation systems. Fortuitously, a distinct C. fetus lineage (ST69) was found, which was highly related to mammal-associated C. fetus, yet isolated from a chelonian. The whole genome sequences of two C. fetus ST69 isolates were compared with those of mammal- and reptile-associated C. fetus strains for phylogenetic and recombination analysis. In total, 5.1-5.5% of the core genome of both ST69 isolates showed signs of recombination. Of the predicted recombination regions, 80.4% were most closely related to Cft, 14.3% to Cff, and 5.6% to C. iguaniorum. Recombination from C. fetus ST69 to Cft was also detected, but to a lesser extent and only in chelonian-associated Cft strains. This study shows that despite substantial genetic divergence no absolute barrier to homologous recombination exists between two distinct C. fetus lineages when occurring in the same host type, which provides valuable insights in bacterial speciation and evolution.

Sensory analysis of characterising flavours : Evaluating tobacco product odours using an expert panel
Krüsemann, Erna J.Z. ; Lasschuijt, Marlou P. ; Graaf, C. de; Wijk, René A. de; Punter, Pieter H. ; Tiel, Loes van; Cremers, Johannes W.J.M. ; Nobelen, Suzanne van de; Boesveldt, Sanne ; Talhout, Reinskje - \ 2018
Tobacco Control (2018). - ISSN 0964-4563
advertising and promotion - prevention - public policy

Objectives: Tobacco flavours are an important regulatory concept in several jurisdictions, for example in the USA, Canada and Europe. The European Tobacco Products Directive 2014/40/EU prohibits cigarettes and roll-your-own tobacco having a characterising flavour. This directive defines characterising flavour as 'a clearly noticeable smell or taste other than one of tobacco [⋯]'. To distinguish between products with and without a characterising flavour, we trained an expert panel to identify characterising flavours by smelling. Methods: An expert panel (n=18) evaluated the smell of 20 tobacco products using self-defined odour attributes, following Quantitative Descriptive Analysis. The panel was trained during 14 attribute training, consensus training and performance monitoring sessions. Products were assessed during six test sessions. Principal component analysis, hierarchical clustering (four and six clusters) and Hotelling's T-tests (95% and 99% CIs) were used to determine differences and similarities between tobacco products based on odour attributes. Results: The final attribute list contained 13 odour descriptors. Panel performance was sufficient after 14 training sessions. Products marketed as unflavoured that formed a cluster were considered reference products. A four-cluster method distinguished cherry-flavoured, vanilla-flavoured and menthol-flavoured products from reference products. Six clusters subdivided reference products into tobacco leaves, roll-your-own and commercial products. Conclusions: An expert panel was successfully trained to assess characterising odours in cigarettes and roll-your-own tobacco. This method could be applied to other product types such as e-cigarettes. Regulatory decisions on the choice of reference products and significance level are needed which directly influences the products being assessed as having a characterising odour.

Just add water : Effects of added gastric distention by water on gastric emptying and satiety related brain activity
Camps, Guido ; Veit, Ralf ; Mars, Monica ; Graaf, Cees de; Smeets, Paul A.M. - \ 2018
Appetite 127 (2018). - ISSN 0195-6663 - p. 195 - 202.
Distention - Fullness - Gastric distention - Gastric emptying - Gastric MRI - Perfusion MRI
Background: Gastric distention contributes to meal termination. There is little research on the neural correlates of gastric distention by food. To date, neural measures have not been obtained concurrently with measurements of gastric distention. Objectives: 1) To study how offering a small versus a large water load following a standardized nutrient load affects gastric distention over time. 2) To assess associations between satiety experiences and brain activity and the degree of gastric distention. Method: 19 healthy males (age 22.2 ± 2.5 y, BMI 21.8 ± 1.5 kg/m2) participated in a randomized crossover study with two treatments: ingestion of a 500-kcal 150-mL liquid meal shake followed by a low (LV, 50 mL) or a high volume (HV, 350 mL) water load. At baseline and three times after ingestion satiety was scored, MRI scans were made to determine total gastric content volume (TGV) and functional MRI scans were made to measure cerebral blood flow (CBF). Results: TGV was significantly higher for HV compared to LV at all time points (p < 0.001) with relative differences between HV and LV of 292 ± 37 mL after ingestion, 182 ± 83 mL at t = 15 min and 62 ± 57 mL at t = 35 min. Hunger decreased (p = 0.023) and fullness increased (p = 0.030) significantly more for HV compared to LV. Ingestion increased CBF in the inferior frontal gyrus and the anterior insula, but there were no differences between treatments. There were no significant correlations between appetite ratings and CBF values. Conclusion: Performing concurrent gastric MRI and CBF measurements can be used to investigate neural correlates of gastric distention. Increased distention did not induce significantly greater brain activation. Future research should further examine the role of the inferior frontal gyrus in satiety.
Dietary taste patterns by sex and weight status in the Netherlands
Langeveld, A.W.B. van; Teo, P.S. ; Vries, J.H.M. de; Feskens, E.J.M. ; Graaf, C. de; Mars, M. - \ 2018
British Journal of Nutrition 119 (2018)10. - ISSN 0007-1145 - p. 1195 - 1206.
Taste is a key driver of food choice and intake. Taste preferences are widely studied, unlike the diet’s taste profile. This study assessed dietary taste patterns in the Netherlands by sex, BMI, age and education. A taste database, containing 476 foods’ taste values, was combined with 2-d 24-h recalls in two study populations. The percentage of energy intake from six taste clusters was assessed in the Dutch National Food Consumption Survey (DNFCS 2007–2010; n 1351) and in an independent observational study: the Nutrition Questionnaires plus (NQplus) study (2011–2013; n 944). Dietary taste patterns were similar across study populations. Men consumed relatively more energy from ‘salt, umami and fat’ (DNFCS; 24 % energy, NQplus study; 23 %)- and ‘bitter’ (7 %)-tasting foods compared with women (21 %, P<0·001, 22 %, P=0·005; 3 %, P<0·001, 4 %, P<0·001, respectively). Women consumed more % energy from ‘sweet and fat’ (15 %)- and ‘sweet and sour’ (13 %, 12 %, respectively)-tasting foods compared with men (12 %, P<0·001, 13 %, P=0·001; 10 %, P<0·001). Obese individuals consumed more % energy from ‘salt, umami and fat’- and less from ‘sweet and fat’-tasting foods than normal-weight individuals (‘salt, umami and fat’, men; obese both studies 26 %, normal-weight DNFCS 23 %, P=0·037, NQplus 22 %, P=0·001, women; obese 23 %, 24 %, normal weight 20 %, P=0·004, P=0·011, respectively, ‘sweet and fat’, men; obese 11 %, 10 %, normal weight 13 %, P<0·05, 14 %, P<0·01, women; obese 14 %, 15 %, normal weight 16 %, P=0·12, P=0·99). In conclusion, our taste database can be used to deepen our understanding of the role of taste in dietary intake in the Netherlands by sex, BMI, age and education.
The Ozone Monitoring Instrument : Overview of 14 years in space
Levelt, Pieternel F. ; Joiner, Joanna ; Tamminen, Johanna ; Veefkind, J.P. ; Bhartia, Pawan K. ; Zweers, Deborah C.S. ; Duncan, Bryan N. ; Streets, David G. ; Eskes, Henk ; Der, Ronald A. Van; McLinden, Chris ; Fioletov, Vitali ; Carn, Simon ; Laat, Jos De; Deland, Matthew ; Marchenko, Sergey ; McPeters, Richard ; Ziemke, Jerald ; Fu, Dejian ; Liu, Xiong ; Pickering, Kenneth ; Apituley, Arnoud ; Abad, Gonzalo González ; Arola, Antti ; Boersma, Folkert ; Miller, Christopher Chan ; Chance, Kelly ; Graaf, Martin De; Hakkarainen, Janne ; Hassinen, Seppo ; Ialongo, Iolanda ; Kleipool, Quintus ; Krotkov, Nickolay ; Li, Can ; Lamsal, Lok ; Newman, Paul ; Nowlan, Caroline ; Suleiman, Raid ; Tilstra, Lieuwe Gijsbert ; Torres, Omar ; Wang, Huiqun ; Wargan, Krzysztof - \ 2018
Atmospheric Chemistry and Physics 18 (2018)8. - ISSN 1680-7316 - p. 5699 - 5745.
This overview paper highlights the successes of the Ozone Monitoring Instrument (OMI) on board the Aura satellite spanning a period of nearly 14 years. Data from OMI has been used in a wide range of applications and research resulting in many new findings. Due to its unprecedented spatial resolution, in combination with daily global coverage, OMI plays a unique role in measuring trace gases important for the ozone layer, air quality, and climate change. With the operational very fast delivery (VFD; direct readout) and near real-time (NRT) availability of the data, OMI also plays an important role in the development of operational services in the atmospheric chemistry domain.
Naar een integraal systeem voor productverbetering in Nederland : Advies van de Commissie Criteria Productverbetering
Wilson-van den Hooven, E.C. ; Visschers, R. ; Kok, P.M.T. de; Graaf, C. de; Roodenburg, A.J.C. ; Wolvers, D. ; Berg, M. van den - \ 2018
Bilthoven : Rijksinstituut voor Volksgezondheid en Milieu (RIVM briefrapport 2018-0056) - 56
When “Stamppot” meets “Nasi lemak” : Dietary taste patterns in the Netherlands and Malaysia
Teo, Pey Sze - \ 2018
University. Promotor(en): Kees de Graaf, co-promotor(en): Monica Mars. - Wageningen : Wageningen University - ISBN 9789463437608 - 224
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