Health and quality of life in an aging population - Food and beyond
Giacalone, Davide ; Wendin, Karin ; Kremer, Stefanie ; Frøst, Michael Bom ; Bredie, Wender L.P. ; Olsson, Viktoria ; Otto, Marie H. ; Skjoldborg, Signe ; Lindberg, Ulla ; Risvik, Einar - \ 2016
Food Quality and Preference 47 (2016). - ISSN 0950-3293 - p. 166 - 170.
Elderly nutrition - Healthy aging - Older consumers - Sarcopenia - Sensory and consumer science - Societal changes
In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed. The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
Sensory quality of drinking water produced by reverse osmosis membrane filtration followed by remineralisation
Vingerhoeds, M.H. ; Nijenhuis, M.A. ; Ruepert, N. ; Bredie, W.L.P. ; Kremer, S. - \ 2016
Water Research 94 (2016). - ISSN 0043-1354 - p. 42 - 51.
drinking water - water quality - sensory evaluation - taste research - reverse osmosis - membranes - filtration - drinkwater - waterkwaliteit - sensorische evaluatie - smaakonderzoek - omgekeerde osmose - membranen - filtratie
Membrane filtration of ground, surface, or sea water by reverse osmosis results in permeate, which is almost free from minerals. Minerals may be added afterwards, not only to comply with (legal) standards and to enhance chemical stability, but also to improve the taste of drinking water made from permeate. Both the nature and the concentrations of added minerals affect the taste of the water and in turn its acceptance by consumers. The aim of this study was to examine differences in taste between various remineralised drinking waters. Samples selected varied in mineral composition, i.e. tap water, permeate, and permeate with added minerals (40 or 120 mg Ca/L, added as CaCO3, and 4 or 24 mg Mg/L added as MgCl2), as well as commercially available bottled drinking waters, to span a relevant product space in which the remineralised samples could be compared. All samples were analysed with respect to their physical–chemical properties. Sensory profiling was done by descriptive analysis using a trained panel. Significant attributes included taste intensity, the tastes bitter, sweet, salt, metal, fresh and dry mouthfeel, bitter and metal aftertaste, and rough afterfeel. Total dissolved solids (TDS) was a major determinant of the taste perception of water. In general, lowering mineral content in drinking water in the range examined (from <5 to 440 mg/L) shifted the sensory perception of water from fresh towards bitter, dry, and rough sensations. In addition, perceived freshness of the waters correlated positively with calcium concentration. The greatest fresh taste was found for water with a TDS between 190 and 350 mg/L. Remineralisation of water after reverse osmosis can improve drinking quality significantly.
|The artificial throat: a new device to simulate swallowing and in vivo aroma release in the throat. The effect of emulsion properties on the release in relation to sensory intensity
Boelrijk, A.E.M. ; Weel, K.G.C. ; Burger, J.J. ; Verschueren, M. ; Gruppen, H. ; Voragen, A.G.J. ; Smit, G. - \ 2006
In: Flavour Science: recent advances and trends / Bredie, W.L.P., Petersen, M.A., Elsevier - ISBN 9780444527424 - p. 565 - 568.
|Enzymatic conversions involved in the formation and degradation of aldehydes in fermented foods
Smit, G. ; Smit, B.A. ; Engels, W.J.M. ; Hylckama Vlieg, J.E.T. van; Busch, J. ; Batenburg, M. - \ 2006
In: Flavour Science: recent advances and trends. / Bredie, W.L.P., Petersen, M.A., Elsevier - ISBN 9780444527424 - p. 79 - 84.
|Exploiting natural microbial biodiversity for development of flavour starters
Hylckama Vlieg, J.E.T. van; Dijkstra, A. ; Smit, B.A. ; Engels, W.J.M. ; Rijnen, L. ; Starrenburg, M.J.C. ; Smit, G. ; Wouters, J.A. - \ 2006
In: Flavour Science: recent advances and trends / Bredie, W.L.P., Petersen, M.A., Elsevier - ISBN 9780444527424 - p. 61 - 64.
|Intercations between food texture and oral processing affecting the strawberry flavour of custard dessert
Ruth, S.M. van; Aprea, E. ; Rey Uriarte, A. - \ 2006
In: Flavour science : recent advances and trends / Bredie, W.L.P., Petersen, M.A., Amsterdam [etc.] : Elsevier (Develeopments in food science 43) - ISBN 9780444527424 - p. 501 - 504.
|Characterisation of the flavour of infant formulas by instrumental and sensory analysis
Ruth, S.M. van; Floris, V. ; Fayoux, S. ; Shine, M. - \ 2006
In: Flavour science : recent advances and trends / Bredie, W.L.P., Petersen, M.A., Amsterdam [etc.] : Elsevier (Developments in food science 43) - ISBN 9780444527424 - p. 493 - 496.
|Aroma release under oral conditions
Roozen, J.P. ; Ruth, S.M. van - \ 2006
In: Flavour science : recent advances and trends / Bredie, W.L.P., Petersen, M.A., Amsterdam [etc] : Elsevier (Developments in food science 43) - ISBN 9780444527424 - p. 403 - 409.
|Volatile compounds of Wagyu (Japanese black cattle) beef analysed by PTR_MS
Odake, S. ; Shimamura, T. ; Akuzawa, R. ; Shimono, A. ; Ruth, S.M. van - \ 2006
In: Flavour science : recent advances and trends / Bredie, W.L.P., Petersen, M.A., Amsterdam [etc] : Elsevier (Developments in food science 43) - ISBN 9780444527424 - p. 29 - 32.
Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings
Frøst, Michael Bom ; Heymann, Hildegarde ; Bredie, Wender L.P. ; Dijksterhuis, Garmt B. ; Martens, Magni - \ 2005
Food Quality and Preference 16 (2005)4. - ISSN 0950-3293 - p. 305 - 314.
Dynamic flavour perception - Ice cream - Physicochemical properties - Time-intensity
Flavour compounds vary in physicochemical properties and therefore behave differently in foods with different fat content. The objective was to investigate differences in dynamic flavour intensity in a realistic food system and relate them to two relevant molecular descriptors for flavour compounds. Ice creams with different fat levels (3%, 6% and 12% milk fat) and flavouring (β-ionone (berry), δ-nonalactone (coconut), isopentyl acetate (banana), vanillin (vanilla)) were examined. Approximately iso-intense concentrations (in 12% fat) were selected. Samples were analysed with time-intensity methodology, evaluating perceived melt rate and flavour intensity (trained panel N=12, 3 replicates). Data were analysed by ANOVA, principal component analysis (PCA) and ANOVA partial least squares regression (APLSR). Analyses of data showed faster perceived melt rates and faster increases and decreases in dynamic flavour perception with lower fat levels. Individual flavour compounds were not affected similarly by changes in fat level. Increase and decrease rates of dynamic flavour perception were related to boiling points and hydrophobicity of the flavour compounds. Isopentyl acetate with the lowest boiling point had the fastest increase rate and the slowest decrease rate in intensity. Vanillin with the lowest hydrophobicity index (logP) had the fastest decrease rate. δ-nonalactone and β-ionone with high boiling points and high logP had similar increase rates as vanillin, but had a slower decrease rate in flavour intensity.
Gender and handedness effects on hedonicity of laterally presented odours
Dijksterhuis, Garmt B. ; Møller, Per ; Bredie, Wender L.P. ; Rasmussen, Gudny ; Martens, Magni - \ 2002
Brain and Cognition 50 (2002)2. - ISSN 0278-2626 - p. 272 - 281.
Emotion - Handedness - Hemispheric lateralisation - Nostril differences - Odour hedonicity - Odour perception - Psychophysics
The effect of lateral presentation of odours on the hedonic evaluation is reported using a range of different substances. The hypothesis that hedonic evaluation of odours depends on stimulated nostril and on gender and handedness is tested using psychophysical methodology. A total of 51 untrained subjects evaluated 16 substances with different hedonic valences. Each odour substance was presented to the subjects four times, twice at each nostril using a balanced experimental design. Effects of gender and handedness, and interactions, are observed. Some parallels with the perception of visual emotional stimuli are suggested. Hedonic processing of odour stimuli is concluded to be an emotional, rather than an analytical task.
Sensory panel consistency during development of a vocabulary for warmed-over flavour
Byrne, D.V. ; O’Sullivan, M.G. ; Dijksterhuis, G.B. ; Bredie, W.L.P. ; Martens, M. - \ 2001
Food Quality and Preference 12 (2001)3. - ISSN 0950-3293 - p. 171 - 187.
Cooking temperature - Generalised Procrustes Analysis - Pork meat - RN gene - Sensory vocabulary development - Warmed-over flavour
A sensory vocabulary of 20 terms each with a corresponding reference material was developed over 7 sessions using pork patties derived from the meat of carriers and non-carriers of the RN- gene. Patties were oven-cooked at 150 and 170°C and chill-stored for up to 5 days to facilitate warmed-over flavour development. Generalised Procrustes Analysis (GPA) was used to investigate sensory terms and their individual use by panellists over the sessions. GPA explained variance indicated that the final vocabulary displayed a similar amount of information to that of the initial vocabulary of 42 terms. Individual panellists scale use was found to converge over the sessions. Panel agreement on many odour and flavour terms appeared to be enhanced as term synonyms were removed in vocabulary development. Sample discriminability decreased from sessions 1-4, where term concepts were verbally communicated to the panel. Term reference introduction in session 5 caused a levelling in sample discriminability and a reduction in agreement, most likely related to perceptual confusion. Subsequently, references enhanced both discriminability and agreement. Thus, it may be more useful to introduce reference materials earlier, if not in the first session, of the vocabulary development process.
|Odorant mixture interactions in a model of meat warmed-over flavour
Bult, J.H.F. ; Bredie, W.L.P. ; Roozen, J.P. - \ 2000
In: COST 96: Interactions of food matrix with small ligands influencing flavour and texture, Volume 6 : COST Action 96 on 'Interactions of food matrix with ligands influencing flavour and texture', EUR 19238, Oslo, 1999 / Guichard, E., Luxembourg : European Communities - ISBN 9789282886717 - p. 68 - 78.
|Odour interactions in mixtures of meat aroma components
Bredie, W.L.P. ; Ammann, C.R. ; Bult, J.H.F. - \ 2000
In: Frontiers of Flavour Science, Proceedings of the Ninth Weurman Flavour Research Symposium : Frontiers of Flavour Science, the Ninth Weurman Flavour Research Symposium, Freising, Germany, 1999 / Schieberle, P., Engel, K.H., Garching : Die Deutsche Bibliothek-CIP-Einheitsaufnahme - ISBN 9783000055560 - p. 220 - 225.
|Odorant mixture interactions in a model of meat warmed-over-flavour
Bult, J.H.F. ; Bredie, W.L.P. ; Roozen, J.P. - \ 1999
In: Interactions of food matrix with small ligands : proceedings COST Action 96, Oslo, Norway, 20-21 May 1999 - p. 7 - 7.
Taste recognition threshold concentrations of styrene in oil-in-water emulsions and yoghurts.
Linssen, J.P.H. ; Janssens, A.L.G.M. ; Reitsma, H.C.E. ; Bredie, W.L.P. ; Roozen, J.P. - \ 1993
Journal of the Science of Food and Agriculture 61 (1993). - ISSN 0022-5142 - p. 457 - 462.