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Sip And Spit Or Sip And Swallow: Choice Of Methods Differentially Alters Taste Intensity Estimates Across Stimuli, Cordelia Running, John E. Hayes
Sip And Spit Or Sip And Swallow: Choice Of Methods Differentially Alters Taste Intensity Estimates Across Stimuli, Cordelia Running, John E. Hayes
Department of Nutrition Science Faculty Publications
While the myth of the tongue map has been consistently and repeatedly debunked in controlled studies, evidence for regional differences in suprathreshold intensity has been noted by multiple research groups. Given differences in physiology between the anterior and posterior tongue (fungiform versus foliate and circumvallate papillae) and differences in total area stimulated (anterior only versus whole tongue, pharynx, and epiglottis), small methodological changes (sip and spit versus sip and swallow) have the potential to substantially influence data. We hypothesized instructing participants to swallow solutions would result in greater intensity ratings for taste versus expectorating the solutions, particularly for umami and …
Degree Of Free Fatty Acid Saturation Influences Chocolate Rejection In Human Assessors, Cordelia Running, John E. Hayes, Gregory R. Ziegler
Degree Of Free Fatty Acid Saturation Influences Chocolate Rejection In Human Assessors, Cordelia Running, John E. Hayes, Gregory R. Ziegler
Department of Nutrition Science Faculty Publications
In foods, free fatty acids (FFA) traditionally have been viewed as contributing an odor, yet evidence has accumulated that FFA also contribute a unique taste (“oleogustus”). However, minimal work has been conducted using actual foods to test the contribution of FFA to taste preferences. We chose to investigate flavor, taste, and aroma contributions of added FFA in chocolate, as some commercial manufacturers already use lipolysis of triglycerides to generate unique profiles. We hypothesized small added concentrations of FFA would increase preferences for chocolate while higher added concentrations would decrease preferences. We also hypothesized a saturated fatty acid (stearic C18) would …