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Taste-Odor Interactions

Yıl 2016, Cilt: 14 Sayı: 2, 218 - 224, 01.06.2016

Öz

It is known that the flavor perception of foods occur as the result of the combination of the stimuli which occur in the nose and the mouth. Taste is perceived by the receptors on the tongue while smell is perceived in the nose directly or at the back of the mouth. Also, sense of touch can affect the flavor perception beside the taste and smell sensations and the interactions between the sensations can change the flavor perception. Taste and smell perceptions which are perceived separately are associated by brain and this phenomenon is defined as taste-odor interaction. In this review, physicochemical, physiological and psychological mechanisms of taste-odor interactions were investigated and taskdriven, stimuli-driven and subject- driven factors which affect taste-odor interactions were covered. In addition, studies about the effects of odor imagination on the taste perception were mentioned

Kaynakça

  • Onoğur-Altuğ T., Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme. Sidas Yayınları, 2. Baskı, İzmir.
  • Curtis, D.W., Stevens, D.A., Lawless, H.T., 1984. Perceived intensity of the taste of sugar mixtures and acid mixtures. Chemical Senses 9: 107–120.
  • Lawrence, G., Salles, C., Septier, C., Busch, J., Thomas-Danguin, interactions: A way to enhance saltiness in low-salt content solutions. Food Quality and Preference 20: 241-248. 2009. Odour–taste
  • Burdach, K.J., Kroeze, J.H.A., Köster, E.P., 1984. Nasal, retronasal and gustatory perception: An experimental Psychophysics 36: 205-208. Perception and
  • Schifferstein, H.N.J., Verlegh, P.W.J., 1996. The role of congruency and pleasantness in odor- induced taste enhancement. Acta Psychol 94: 87- 105.
  • Tournier, C., Sulmont-Rosse, C., Semon, E., Vignon, A., Issanchou, S., Guichard, E., 2009. A study on texture-taste-aroma interactions: Physico- chemical and cognitive mechanisms. International Dairy Journal 19: 450-458.
  • Valentin, D., Chrea, C., Nguyen, D.H., 2006. A review, Taste-odour interactions in sweet taste perception. Optimising sweet taste in foods, In W. Spillane (Eds.), Cambridge: Woodhead Publishing Limited, 66-84p.
  • Delwiche, J., 2004. The impact of perceptual interactions on perceived flavor. Food Quality and Preference 15(2): 137-146.
  • Auvray, M., Spence, C., 2008. The multisensory perception of flavor. Consciousness and Cognition 17(3): 1016-1031.
  • Prescott, J., 2012. Chemosensory learning and flavour: Perception, preference and intake. Physiology and Behavior 107(4): 553-559.
  • Frank, R.A., Ducheny, K., Mize, S.J.S., 1989. Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chemical Senses 14(3): 371-377.
  • Bonnans, S., Noble, A.C., 1993. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweeteness, sourness and fruitiness. Chemical Senses 18: 273–283.
  • Philipsen, D.H., Clydesdale, F.M., Griffin, R.W., Stern, P., 1995. Consumer age effects response to sensory beverage. Jounal of Food Science 60(2): 364-368. of cherry flavored
  • Caporale, G., Policastro, S., Monteleone, E., 2004. Bitterness enhancement induced by cut grass odorant (cis-3-hexen-l-ol) in a model olive oil. Food Quality and Preference 15: 219–227.
  • Cayeux, I., Mercier, C., 2003. Sensory evaluation of interaction between smell and taste- application to sourness. Proceedings of the 10th Weurman Flavour Research Symposium: Flavour Research at the Dawn of the Twenty-first Century, June 25- 28, 2002, Beaune, France, 287-292p.
  • Dalton, P., Doolitle, N., Nagata, H., Breslin, P.S., 2000. The merging of the senses: Integration of subthreshold taste and smell. Nat. Neuroscience 3: 431–432.
  • Poinot, P., Arvisenet, G., Ledauphin, J., Gaillard, J., Prost, C., 2013. How can aroma–related cross– modal interactions be analysed? A review of current Preference 28: 304-316. Food Quality and
  • Hewson, L., Hollowood, T., Chandra, S., Hort, J., 2008. Taste-aroma interactions in a citrus flavoured model differences between acid and sugar type. Food Quality and Preference 19: 323–334. and
  • Saint-Eve, A., Lauverjat, C., Magnan, C., Deleris, I., Souchon, I., 2009. Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses. Food Chemistry 116: 167–175.
  • Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., 2012. PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chemistry 131: 477–484.
  • Friel, E.N., Linforth, R.S.T., Taylor, A.J., 2000. An emprical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chemistry 71: 309-317.
  • Noble, A.C., 1996. Taste-aroma interactions. Trends in Food Science and Technology 7: 440- 444.
  • Buettner, A., Beauchamp, J., 2010. Chemical input- sensory output: Diverse modes of physiology- flavour interaction. Food Quality and Preference 21: 915–924.
  • Murphy, C., Cain, W.C., 1980. Taste and olfaction: independence Behavior 24: 601-605. Physiological
  • Frank, R.A, van der Klaauw, N.J., Schifferstein, H.N.J., 1993. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Percept Psychophys 54: 343-354.
  • Van der Klaauw, N.J., Frank, R.A., 1996. Scaling component intensity of complex stimuli: The influence of response alternatives. Environment international 22: 21-31.
  • Frank, R.A., 2002. Response context affects judgments of flavour components in foods and beverages. Food Quality Preference 14: 139-145.
  • Stevenson, R.J, Prescott, J., Boakes, R.A., 1995. The acquisition of taste properties by odors. Learn Motivation 26: 1-23.
  • Kuo, Y.L., Pangborn, R.M., Noble, A.C., 1993. Temporal patterns of nasal, oral and retronasal perception of citral and vanillin and interaction of these odorants with selected tastants. International Journal of Food Science and Technology 28: 127- 137.
  • Green, B.G., Nachtigal, D., Hammond, S., Lim, J., 2012. Enhancement of retronasal odours by taste. Chemical Senses 37: 77–86.
  • Prescott, J., 1999. Flavour as a psychological construct: measuring the sensory qualities of foods. Food Quality and Preference 10: 349–356. and
  • Cliff, M., Noble, A.C., 1990. Time-Intensity evaluation of sweetness and fruitiness and their interaction in a model solution. Journal of Food Science 55: 450-454.
  • Rolls E.T., Bayliss L.L., 1994. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. Journal of Neuroscience 14: 5437-5452.
  • Rolls E.T., Critchley H., Mason R., Wakeman E.A., 1996. Responses of neurons in the primate taste cortex to the glutamate ion and to inosine 5'- monophosphate. Physiological Behavior 59: 991- 1000.
  • Stevenson, R.J., Prescott, J., Boakes R.A., 1999. Confusing tastes and smell: How odours can influence the perception of sweet and sour tastes. Chemical Senses 24: 627-635.
  • Sauvageot, F., Nguyen, H.D., Valentin, D., 2000. Les mots voquent –ils des saveur? Une comparaison entre tudiants de France, du Vietnam et des U.S.A. Sciences des Aliments 20: 491-522.
  • Niimi, J., Eddy A., I., Overington A., R. , Heenan, S., P., Silcock, P., Bremer, P., J., Delahunty, C., M., 2014. Aroma-taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality and Preference 31: 1-9.
  • Nasri, N., Septier, C., Beno, N., Salles, C., Thomas-Danguin, T., 2013. Enhancing salty taste through odour-taste- taste interactions: Influence of odour intensity and salty tastants’ nature. Food Quality and Preference 28: 134-140.
  • Nasri, N., Beno, N., Septier, C., Salles, C., T., Thomas-Danguin, interactions between taste and smell: Odour- induced saltiness enhancement depends on salt level. Food Quality and Preference 22: 678-682.
  • Frank, R.A., Byram, J., 1988. Taste-smell interactions are tastant and odorant dependent. Chemical Senses 13: 445-455.
  • Nguyen, H.D., Dacremont, C., Valentin, D., 2000. Perceptual interactions. Poster presented at the European Chemore-ception conference. Brighton, England, 20-24 July. Organisation
  • Nguyen, H.D., Valentin, D., Ly Mai, H., Chrea, C., Sauvageot, F., 2001. When does smell enhance taste? The effect of culture and odorant/tastant relationship. Poster presented at the 4th Pangborn Sensory Science Symposium Dijon, France.
  • Kosslyn, S.M., Ganis, G., Thompson, W.L., 2001. Neural foundations of imagery. Nat. Rev. Neuroscience 2: 635–642.
  • Rinck, F., Rouby, C., Bensafi, M., 2009. Which format for odor images? Chemical Senses 34: 11– 13.
  • Farah M.J., 1989. Mechanisms of imagery- perception interaction. Journal of Explanation Psychological Human Perception Performance 15: 203–211.
  • Kosslyn, S.M., Behrmann, M., Jeannerod M., 1995. The cognitive neuroscience of mental imagery. Neuropsychologia 33: 1335–1344.
  • Halpern A.R., Zatorre, R.J., 1999. When that tune runs through your head: a PET investigation of auditory imagery for familiar melodies. Cereb Cortex 9: 697–704.
  • Jeannerod M., Frak, V., 1999. Mental imaging of motor activity in humans. Curr Opin Neurobiol. 9: 735–739.
  • Crowder, R.G., Schab, F.R., 1995. Imagery for odors. In Memory for Odors (F.R. Schab and R.G. Crowder, eds.) Erlbaum, Mahwah, NJ, 93–10p.
  • Stevenson, R.J., Case, T.I., 2005. Olfactory imagery: A review. Psychon. Bull. Rev. 12: 244– 264.
  • Djordjevic, J., Zatorre, R., Jones-Gotman, M., 2004. Effects of perceived and imagined odors on taste detection. Chemical Senses 29: 199–208.
  • Djordjevic, J., Zatorre, R., Petrides, M., Jones- Gotman, M., 2004. The mind’s nose: Effects of odor and visual imagery on odor detection. Psychological Science 15: 143–148.
  • Gilbert, A.N., Avery, N., Crouch, M., Kemp, S.E., 1998. Olfactory and visual mental imagery. Journal of Mental Imagery 22: 137–146.
  • Plailly, J., Delon-Martin, C., Royet, J.P., 2012. Experience induces functional reorganization in brain regions involved in odor imagery in perfumers. Hum. Brain Mapp. 98: 3254–3262.
  • Algom, D., Cain, W.S., 1991. Remembered odors and mental mixtures: Tapping reservoirs of olfactory knowledge. J. Exp. Psychol. Hum. Percept. Perform. 17: 1104–1119.

Tat-Koku İnteraksiyonları

Yıl 2016, Cilt: 14 Sayı: 2, 218 - 224, 01.06.2016

Öz

Gıdalarda lezzet algısının, burunda ve ağızda meydana gelen uyarıların kombinasyonu sonucunda meydana geldiği bilinmektedir. Tat, temel olarak dil üzerinde algılanırken, koku burun boşluğunun üst kısmında direkt olarak veya ağzın arka kısmında algılanmaktadır. Ayrıca, koku ve tat duyularının yanında dokunma duyuları da lezzet algısını değiştirmekte ve lezzet algısı duyuların interaksiyonlarından etkilenmektedir. Ayrı ayrı algılanan tat ve kokunun beyin tarafından ilişkilendirilmesi tat-koku interaksiyonu olarak tanımlanmaktadır. Bu derlemede, tat-koku interaksiyon mekanizmaları olan fizikokimyasal, fizyolojik ve psikolojik mekanizmalar incelenmiş, tat-koku interaksiyonlarını etkileyen görev-odaklı, uyarıcı-odaklı ve kişi-odaklı faktörler ele alınmıştır. Ayrıca, kokunun hayal edilmesinin tat algısı üzerine etkisini inceleyen çalışmalara da değinilmiştir

Kaynakça

  • Onoğur-Altuğ T., Elmacı, Y., 2011. Gıdalarda Duyusal Değerlendirme. Sidas Yayınları, 2. Baskı, İzmir.
  • Curtis, D.W., Stevens, D.A., Lawless, H.T., 1984. Perceived intensity of the taste of sugar mixtures and acid mixtures. Chemical Senses 9: 107–120.
  • Lawrence, G., Salles, C., Septier, C., Busch, J., Thomas-Danguin, interactions: A way to enhance saltiness in low-salt content solutions. Food Quality and Preference 20: 241-248. 2009. Odour–taste
  • Burdach, K.J., Kroeze, J.H.A., Köster, E.P., 1984. Nasal, retronasal and gustatory perception: An experimental Psychophysics 36: 205-208. Perception and
  • Schifferstein, H.N.J., Verlegh, P.W.J., 1996. The role of congruency and pleasantness in odor- induced taste enhancement. Acta Psychol 94: 87- 105.
  • Tournier, C., Sulmont-Rosse, C., Semon, E., Vignon, A., Issanchou, S., Guichard, E., 2009. A study on texture-taste-aroma interactions: Physico- chemical and cognitive mechanisms. International Dairy Journal 19: 450-458.
  • Valentin, D., Chrea, C., Nguyen, D.H., 2006. A review, Taste-odour interactions in sweet taste perception. Optimising sweet taste in foods, In W. Spillane (Eds.), Cambridge: Woodhead Publishing Limited, 66-84p.
  • Delwiche, J., 2004. The impact of perceptual interactions on perceived flavor. Food Quality and Preference 15(2): 137-146.
  • Auvray, M., Spence, C., 2008. The multisensory perception of flavor. Consciousness and Cognition 17(3): 1016-1031.
  • Prescott, J., 2012. Chemosensory learning and flavour: Perception, preference and intake. Physiology and Behavior 107(4): 553-559.
  • Frank, R.A., Ducheny, K., Mize, S.J.S., 1989. Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chemical Senses 14(3): 371-377.
  • Bonnans, S., Noble, A.C., 1993. Effect of sweetener type and of sweetener and acid levels on temporal perception of sweeteness, sourness and fruitiness. Chemical Senses 18: 273–283.
  • Philipsen, D.H., Clydesdale, F.M., Griffin, R.W., Stern, P., 1995. Consumer age effects response to sensory beverage. Jounal of Food Science 60(2): 364-368. of cherry flavored
  • Caporale, G., Policastro, S., Monteleone, E., 2004. Bitterness enhancement induced by cut grass odorant (cis-3-hexen-l-ol) in a model olive oil. Food Quality and Preference 15: 219–227.
  • Cayeux, I., Mercier, C., 2003. Sensory evaluation of interaction between smell and taste- application to sourness. Proceedings of the 10th Weurman Flavour Research Symposium: Flavour Research at the Dawn of the Twenty-first Century, June 25- 28, 2002, Beaune, France, 287-292p.
  • Dalton, P., Doolitle, N., Nagata, H., Breslin, P.S., 2000. The merging of the senses: Integration of subthreshold taste and smell. Nat. Neuroscience 3: 431–432.
  • Poinot, P., Arvisenet, G., Ledauphin, J., Gaillard, J., Prost, C., 2013. How can aroma–related cross– modal interactions be analysed? A review of current Preference 28: 304-316. Food Quality and
  • Hewson, L., Hollowood, T., Chandra, S., Hort, J., 2008. Taste-aroma interactions in a citrus flavoured model differences between acid and sugar type. Food Quality and Preference 19: 323–334. and
  • Saint-Eve, A., Lauverjat, C., Magnan, C., Deleris, I., Souchon, I., 2009. Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses. Food Chemistry 116: 167–175.
  • Heenan, S., Soukoulis, C., Silcock, P., Fabris, A., Aprea, E., Cappellin, L., 2012. PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition. Food Chemistry 131: 477–484.
  • Friel, E.N., Linforth, R.S.T., Taylor, A.J., 2000. An emprical model to predict the headspace concentration of volatile compounds above solutions containing sucrose. Food Chemistry 71: 309-317.
  • Noble, A.C., 1996. Taste-aroma interactions. Trends in Food Science and Technology 7: 440- 444.
  • Buettner, A., Beauchamp, J., 2010. Chemical input- sensory output: Diverse modes of physiology- flavour interaction. Food Quality and Preference 21: 915–924.
  • Murphy, C., Cain, W.C., 1980. Taste and olfaction: independence Behavior 24: 601-605. Physiological
  • Frank, R.A, van der Klaauw, N.J., Schifferstein, H.N.J., 1993. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Percept Psychophys 54: 343-354.
  • Van der Klaauw, N.J., Frank, R.A., 1996. Scaling component intensity of complex stimuli: The influence of response alternatives. Environment international 22: 21-31.
  • Frank, R.A., 2002. Response context affects judgments of flavour components in foods and beverages. Food Quality Preference 14: 139-145.
  • Stevenson, R.J, Prescott, J., Boakes, R.A., 1995. The acquisition of taste properties by odors. Learn Motivation 26: 1-23.
  • Kuo, Y.L., Pangborn, R.M., Noble, A.C., 1993. Temporal patterns of nasal, oral and retronasal perception of citral and vanillin and interaction of these odorants with selected tastants. International Journal of Food Science and Technology 28: 127- 137.
  • Green, B.G., Nachtigal, D., Hammond, S., Lim, J., 2012. Enhancement of retronasal odours by taste. Chemical Senses 37: 77–86.
  • Prescott, J., 1999. Flavour as a psychological construct: measuring the sensory qualities of foods. Food Quality and Preference 10: 349–356. and
  • Cliff, M., Noble, A.C., 1990. Time-Intensity evaluation of sweetness and fruitiness and their interaction in a model solution. Journal of Food Science 55: 450-454.
  • Rolls E.T., Bayliss L.L., 1994. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. Journal of Neuroscience 14: 5437-5452.
  • Rolls E.T., Critchley H., Mason R., Wakeman E.A., 1996. Responses of neurons in the primate taste cortex to the glutamate ion and to inosine 5'- monophosphate. Physiological Behavior 59: 991- 1000.
  • Stevenson, R.J., Prescott, J., Boakes R.A., 1999. Confusing tastes and smell: How odours can influence the perception of sweet and sour tastes. Chemical Senses 24: 627-635.
  • Sauvageot, F., Nguyen, H.D., Valentin, D., 2000. Les mots voquent –ils des saveur? Une comparaison entre tudiants de France, du Vietnam et des U.S.A. Sciences des Aliments 20: 491-522.
  • Niimi, J., Eddy A., I., Overington A., R. , Heenan, S., P., Silcock, P., Bremer, P., J., Delahunty, C., M., 2014. Aroma-taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality and Preference 31: 1-9.
  • Nasri, N., Septier, C., Beno, N., Salles, C., Thomas-Danguin, T., 2013. Enhancing salty taste through odour-taste- taste interactions: Influence of odour intensity and salty tastants’ nature. Food Quality and Preference 28: 134-140.
  • Nasri, N., Beno, N., Septier, C., Salles, C., T., Thomas-Danguin, interactions between taste and smell: Odour- induced saltiness enhancement depends on salt level. Food Quality and Preference 22: 678-682.
  • Frank, R.A., Byram, J., 1988. Taste-smell interactions are tastant and odorant dependent. Chemical Senses 13: 445-455.
  • Nguyen, H.D., Dacremont, C., Valentin, D., 2000. Perceptual interactions. Poster presented at the European Chemore-ception conference. Brighton, England, 20-24 July. Organisation
  • Nguyen, H.D., Valentin, D., Ly Mai, H., Chrea, C., Sauvageot, F., 2001. When does smell enhance taste? The effect of culture and odorant/tastant relationship. Poster presented at the 4th Pangborn Sensory Science Symposium Dijon, France.
  • Kosslyn, S.M., Ganis, G., Thompson, W.L., 2001. Neural foundations of imagery. Nat. Rev. Neuroscience 2: 635–642.
  • Rinck, F., Rouby, C., Bensafi, M., 2009. Which format for odor images? Chemical Senses 34: 11– 13.
  • Farah M.J., 1989. Mechanisms of imagery- perception interaction. Journal of Explanation Psychological Human Perception Performance 15: 203–211.
  • Kosslyn, S.M., Behrmann, M., Jeannerod M., 1995. The cognitive neuroscience of mental imagery. Neuropsychologia 33: 1335–1344.
  • Halpern A.R., Zatorre, R.J., 1999. When that tune runs through your head: a PET investigation of auditory imagery for familiar melodies. Cereb Cortex 9: 697–704.
  • Jeannerod M., Frak, V., 1999. Mental imaging of motor activity in humans. Curr Opin Neurobiol. 9: 735–739.
  • Crowder, R.G., Schab, F.R., 1995. Imagery for odors. In Memory for Odors (F.R. Schab and R.G. Crowder, eds.) Erlbaum, Mahwah, NJ, 93–10p.
  • Stevenson, R.J., Case, T.I., 2005. Olfactory imagery: A review. Psychon. Bull. Rev. 12: 244– 264.
  • Djordjevic, J., Zatorre, R., Jones-Gotman, M., 2004. Effects of perceived and imagined odors on taste detection. Chemical Senses 29: 199–208.
  • Djordjevic, J., Zatorre, R., Petrides, M., Jones- Gotman, M., 2004. The mind’s nose: Effects of odor and visual imagery on odor detection. Psychological Science 15: 143–148.
  • Gilbert, A.N., Avery, N., Crouch, M., Kemp, S.E., 1998. Olfactory and visual mental imagery. Journal of Mental Imagery 22: 137–146.
  • Plailly, J., Delon-Martin, C., Royet, J.P., 2012. Experience induces functional reorganization in brain regions involved in odor imagery in perfumers. Hum. Brain Mapp. 98: 3254–3262.
  • Algom, D., Cain, W.S., 1991. Remembered odors and mental mixtures: Tapping reservoirs of olfactory knowledge. J. Exp. Psychol. Hum. Percept. Perform. 17: 1104–1119.
Toplam 55 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Collection
Yazarlar

Ceren Yaparel Bu kişi benim

Yeşim Elmacı Bu kişi benim

Yayımlanma Tarihi 1 Haziran 2016
Yayımlandığı Sayı Yıl 2016 Cilt: 14 Sayı: 2

Kaynak Göster

APA Yaparel, C., & Elmacı, Y. (2016). Tat-Koku İnteraksiyonları. Akademik Gıda, 14(2), 218-224.
AMA Yaparel C, Elmacı Y. Tat-Koku İnteraksiyonları. Akademik Gıda. Haziran 2016;14(2):218-224.
Chicago Yaparel, Ceren, ve Yeşim Elmacı. “Tat-Koku İnteraksiyonları”. Akademik Gıda 14, sy. 2 (Haziran 2016): 218-24.
EndNote Yaparel C, Elmacı Y (01 Haziran 2016) Tat-Koku İnteraksiyonları. Akademik Gıda 14 2 218–224.
IEEE C. Yaparel ve Y. Elmacı, “Tat-Koku İnteraksiyonları”, Akademik Gıda, c. 14, sy. 2, ss. 218–224, 2016.
ISNAD Yaparel, Ceren - Elmacı, Yeşim. “Tat-Koku İnteraksiyonları”. Akademik Gıda 14/2 (Haziran 2016), 218-224.
JAMA Yaparel C, Elmacı Y. Tat-Koku İnteraksiyonları. Akademik Gıda. 2016;14:218–224.
MLA Yaparel, Ceren ve Yeşim Elmacı. “Tat-Koku İnteraksiyonları”. Akademik Gıda, c. 14, sy. 2, 2016, ss. 218-24.
Vancouver Yaparel C, Elmacı Y. Tat-Koku İnteraksiyonları. Akademik Gıda. 2016;14(2):218-24.

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