The effects of foods, beverages, and other factors on cigarette palatability.

While smokers commonly report that various foods and beverages worsen or enhance the taste of cigarettes, the prevalence and diversity of these phenomena have not been studied. We administered an open-ended questionnaire to 209 smokers asking for reports of foods or beverages that worsen or enhance the taste of cigarettes. Commonly reported categories that worsen the taste of cigarettes were fruits/vegetables, noncaffeinated beverages, and dairy products. Commonly reported categories that enhance the taste of cigarettes were caffeinated and alcoholic beverages, and meat products. Regression analyses indicated that increased sensitivity to both taste worsening and enhancing were associated with smoking nonmenthol cigarettes. These findings suggest smoking menthol cigarettes reduces both negative and positive effects of food and beverage consumption on smoking satisfaction - thus "evening out" the smoking experience. Clinical implications and directions for future research are discussed.     

Hydrogen bonding of water-ethanol in alcoholic beverages

An alcoholic beverage is a type of water-ethanol solution with flavor and taste. The properties of the hydrogen bonding of water-ethanol in alcoholic beverages have not been clarified sufficiently. We investigated factors that could affect the hydrogen-bonding structure of water-ethanol on the basis of proton nuclear magnetic resonance (1H NMR) chemical shifts of the OH of water-ethanol and Raman OH stretching spectra. Not only acids (H+ and HA: undissociated acids) but also bases (OH- and A-: conjugate-base anions from weak acids) strengthened the hydrogen-bonding structure of water-ethanol. It was also demonstrated that the hydrogen bonding is strengthened by chemical components in alcoholic beverages (whiskey, Japanese sake, shochu). It can be suggested that hydrogen-bonding donors as well as acceptors in alcohol beverages, which exist as the initial components or are gained later on, should cause the tight association between water and ethanol molecules.     

Effects of noise and distraction on alcohol perception

Recent research demonstrated that noise unconnected to the target stimulus can alter taste perception of food, but it is not clear whether similar effects might be seen with respect to alcohol. This is particularly important, as it might help explain previous reports of higher/faster alcohol consumption in loud music environments. In the between subjects experiment here, participants (n = 80) completed standardised taste and olfactory tests, followed by a taste test of alcoholic beverages varying in strength (0, 1.9, 3.9, 5.6, and 7.5 pct abv) in a randomly allocated distractive or control condition. Distractive conditions were either music, shadow (listening and repeating a news story) or shadow and music (S-Music). We found that exposure to music led to higher sweetness ratings compared to all remaining groups. Interestingly, discrimination of alcohol strength was impaired for individuals in the S-Music compared to remaining groups which was accompanied by increased negative mood. This is the first experimental work to demonstrate how music and other forms of distraction alter taste perception of alcohol and suggest a mechanism by which distraction leads to increases in alcohol consumption.     

Sensory acceptability and personality traits both determine which contexts are preferred for consumption of alcoholic cocktails

Alcoholic cocktails are consumed in very different situations and then consumers may differ in their favorite context to drink a cocktail. Diversity in the preferred context of cocktail consumption may reflect individual differences in taste responsiveness and personality traits as well as cocktail liking. This study aims at: 1) extending the efficacy of a coupled semiotic and statistical methodology for text analysis in uncovering aspects of preferred contexts of cocktail consumption; 2) testing if specific preferred contexts of cocktail consumption are related to individual differences; 3) investigating the relationships between preferred context to have cocktails and patterns of liking for cocktails. 159 cocktails consumers were characterized by personality traits, cocktail involvement, alcoholic beverages intake and PROP taster status and were asked to describe their preferred context to consume an alcoholic cocktail. Consumers were then asked to taste in blind conditions and rate their liking of six alcoholic aperitif cocktails. Three thematic clusters were identified (relax, sociability, aperitif). The relax lovers preferred a comforting context to have a cocktail; these consumers expressed a lower liking for the six evaluated samples than aperitif lovers but resulted more involved with cocktails as compared to the cluster sociability. This latter group of consumers focused on social aspects and novelty; they reported a higher intake of spirits than the cluster aperitif and showed higher scores in sensation seeking and disinhibition than the other clusters. The cluster aperitif described their favorite context as a “before dinner” situation; they were more involved with cocktails than the sociability cluster. Finally, the three clusters did not differ in PROP taster status distribution. The approach has proven to be useful to collect information and to segment consumers on the preferred aspects of cocktail experience. The study showed that consumer clusters with different preferred context for cocktail consumption differ in liking for the cocktails, personality traits, attitudes and alcohol intake.     

Trace metal concentrations in distilled alcoholic beverages and liquors in Nigeria

The concentrations of 12 metals (Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K) in 13 classes of alcoholic beverages were determined by atomic spectrometry after HNO₃/H₂O₂ digestion. The mean concentrations of metals (µg mL^?1) in these alcoholic beverages varied in the ranges 0.01–0.04, 0.02–0.24, 0.04–0.13, 0.01–0.28, 0.01–0.77, <0.001–0.12, 0.28–1.48, 0.004–0.33, 0.10–1.02, 1.43–162.86, 0.26–25.46 and 0.49–322.58 for Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Ca, Mg and K respectively. The concentrations of metals found in these particular alcoholic beverages were below the International Statutory Limits for metals in alcoholic beverages. The estimated daily intake of the metals based on a per capita consumption of 3.6 L per annum pure alcohol was <3% of the tolerable daily intake of each metal. The individual and combined target hazard quotients of the metals were <1, indicating no long‐term health concerns from the consumption of these alcoholic beverages based on their metal content alone. Copyright © 2014 The Institute of Brewing & Distilling     

Is dietary intake associated with salt taste function and perception in adults? A systematic review

Salt is commonly used in food processing and as a flavour enhancer. Dietary salt intake often exceeds the recommended levels and high intake is associated with several health concerns such as hypertension, cardiovascular disease and certain types of cancer. A systematic review of the literature was conducted to examine if individuals’ salt taste function and perception is associated with dietary intake. Interventional studies were excluded in order to investigate the taste-diet relationships of free-living individuals. The systematic literature search was conducted in five electronic databases and twenty articles that reported on salt taste function and perception, as well as dietary intake, were identified and included. Of these, eleven studies measured salt taste sensitivity as detection and/or recognition thresholds, seven measured salt taste intensity, and twelve assessed hedonic ratings (preference or liking). Based on the studies included in this review, salt taste sensitivity and intensity ratings were poorly associated with dietary intake. Hedonic ratings, on the other hand, were relatively more predictive of dietary intake. Considerable variations in the methods used in salt taste and dietary intake assessment were noted, which may explain the lack of taste-diet associations or inconsistent findings between studies. Although definitive conclusions cannot be drawn, this review suggests that a simple tool that assesses salt taste hedonic ratings may be a useful strategy to identify individuals who consume high levels of salt in a clinical setting and subsequently inform the selection of strategies to improve dietary salt intake in these individuals. Future studies investigating taste-diet relationship should emphasise high quality methodology and adequate statistical power for robust outcomes.     

饮料酒中氨基甲酸乙酯检测方法研究进展

氨基甲酸乙酯存在于黄酒、葡萄酒等酒精类饮料中,对人体具有潜在致癌作用,已被国际癌症研究机构确定为2A级致癌物。随着我国居民生活水平不断提高,酒精类饮料的消费量日趋上升,导致人均氨基甲酸乙酯的暴露量也日益上升,但是我国目前仍未对饮料酒中氨基甲酸乙酯做出限量标准。自从1985年加拿大报道了酒中有较高的氨基甲酸乙酯含量后其检测方法备受兲注,本文介绍了用于检测饮料酒中氨基甲酸乙酯的常用方法如气相色谱法、气相色谱质谱联用法、高效液相色谱法、薄层色谱法、傅里叶变换近红外光谱法等,幵简述了其特点及应用。以期能为饮料酒中氨基甲酸乙酯检测方法的发展提供参考,同时,我国应尽快对饮料酒中氨基甲酸乙酯做出限量标准以保障饮料酒行业快速、健康发展,保护我国居民健康。     

A review of the associations between single nucleotide polymorphisms in taste receptors,eating behaviors,and health

Food preferences and dietary habits are heavily influenced by taste perception. There is growing interest in characterizing taste preferences based on genetic variation. Genetic differences in the ability to perceive key tastes may impact eating behavior and nutritional intake. Therefore, increased understanding of taste biology and genetics may lead to new personalized strategies, which may prevent or influence the trajectory of chronic disease risk. Recent advances show that single nucleotide polymorphisms (SNPs) in the CD36 fat taste receptor are linked to differences in fat perception, fat preference, and chronic-disease biomarkers. Genetic variation in the sweet taste receptor T1R2 has been shown to alter sweet taste preferences, eating behaviors, and risk of dental caries. Polymorphisms in the bitter taste receptor T2R38 have been shown to influence taste for brassica vegetables. Individuals that intensely taste the bitterness of brassica vegetables (“supertasters”) may avoid vegetable consumption and compensate by increasing their consumption of sweet and fatty foods, which may increase risk for chronic disease. Emerging evidence also suggests that the role of genetics in taste perception may be more impactful in children due to the lack of cultural influence compared to adults. This review examines the current knowledge of SNPs in taste receptors associated with fat, sweet, bitter, umami, and salt taste modalities and their contributions to food preferences, and chronic disease. Overall, these SNPs demonstrate the potential to influence food preferences and consequently health.     

葡萄酒中的酚类物质Ⅱ：辅色效应与生物活性研究进展

近年来,我国葡萄酒消费量持续快速增长,葡萄酒正逐渐成为倍受青睐的酒精饮料之一。究其原因,葡萄酒独特的风味固然重要,而葡萄酒(尤其是红葡萄酒)喜人的颜色和丰富的生物活性功能同样吸引了大量的消费者。不同于绝大部分酒精饮料,葡萄酒中富含酚类物质,不仅赋予其醇厚的口感和艳丽的色泽,也会对饮用者的身体健康起到十分积极的功效。本文介绍了葡萄酒中主要酚类物质的生物活性,并对红葡萄酒颜色保持起到重要作用的辅色效应(包括辅色效应的研究历史、作用类型及其影响因素等)进行概述,以期为我国葡萄酒产业的持续健康发展提供一定的理论和技术支持。     

Zinc Deficiency and Taste Perception in the Elderly

Taste, one of the major senses in humans, is the ability to detect the flavor of substances such as food, certain minerals, and poisons. Taste distortions in human beings have been attributed to various physiological and environmental factors including aging and disease conditions. Given the fact that taste is one of the most important factors in food preference, selection, and consumption, the decreased appetite in the elderly, probably due to disease conditions, may lead to dietary restrictions that could negatively impact nutritional and health status. The role of zinc on taste distortion in the elderly population and taste impairment are described. Although several studies demonstrate the associative nature of taste degeneration with age, additional investigations are required to clarify the mechanisms by which taste perception is altered with age.     

Beer consumers' perceptions of the health aspects of alcoholic beverages

ABSTRACT:  Consumers' perceptions about alcohol are shaped by numerous factors. This environment includes advertisements, public service announcements, product labels, various health claims, and warnings about the dangers of alcohol consumption. This study used focus groups and questionnaires to examine consumers' perceptions of alcoholic beverages based on their nutritional value and health benefits. The overall purpose of this study was to examine beer consumers' perceptions of the health attributes and content of alcoholic beverages. Volunteers were surveyed at large commercial breweries in California, Missouri, and New Hampshire. The anonymous, written survey was presented in a self-explanatory format and was completed in 5 to 10 min. The content and style of the survey were derived from focus groups conducted in California. The data are separated by location, gender, and over or under the age of 30. Parametric data on beverage rating were analyzed using analysis of variance (ANOVA) while the nonparametric data from True/False or Yes/No questions were analyzed using chi-square. Although statistically significant variances did exist between survey location, gender, and age, general trends emerged in areas of inquiry. The findings indicate that a great opportunity exists to inform consumers about the health benefits derived from the moderate consumption of all alcoholic beverages.     

Wine Expertise Predicts Taste Phenotype

Taste phenotypes have long been studied in relation to alcohol intake, dependence, and family history, with contradictory findings. However, on balance - with appropriate caveats about populations tested, outcomes measured and psychophysical methods used - an association between variation in taste responsiveness and some alcohol behaviors is supported. Recent work suggests super-tasting (operationalized via propylthiouracil (PROP) bitterness) not only associates with heightened response but also with more acute discrimination between stimuli. Here, we explore relationships between food and beverage adventurousness and taste phenotype. A convenience sample of wine drinkers (n=330) were recruited in Ontario and phenotyped for PROP bitterness via filter paper disk. They also filled out a short questionnaire regarding willingness to try new foods, alcoholic beverages and wines as well as level of wine involvement, which was used to classify them as a wine expert (n=110) or wine consumer (n=220). In univariate logisitic models, food adventurousness predicted trying new wines and beverages but not expertise. Likewise, wine expertise predicted willingness to try new wines and beverages but not foods. In separate multivariate logistic models, willingness to try new wines and beverages was predicted by expertise and food adventurousness but not PROP. However, mean PROP bitterness was higher among wine experts than wine consumers, and the conditional distribution functions differed between experts and consumers. In contrast, PROP means and distributions did not differ with food adventurousness. These data suggest individuals may self-select for specific professions based on sensory ability (i.e., an active gene-environment correlation) but phenotype does not explain willingness to try new stimuli.     

Research progress on the application of different controlling strategies to minimizing ethyl carbamate in grape wine

Ethyl carbamate (EC) is a probable carcinogenic compound commonly found in fermented foods and alcoholic beverages and has been classified as a category 2A carcinogen by the International Agency for Research on Cancer (IARC). Alcoholic beverages are one of the main sources of EC intake by humans. Therefore, many countries have introduced a standard EC limit in alcoholic beverages. Wine is the second largest alcoholic beverage in the world after beer and is loved by consumers for its rich taste. However, different survey results showed that the detection rate of EC in wine was almost 100%, while the maximum content was as high as 100 μg/L, necessitating EC content regulation in wine. The existing methods for controlling the EC level in wine mainly include optimizing raw fermentation materials and processes, using genetically engineered strains, and enzymatic methods (urease or urethanase). This review focused on introducing and comparing the advantages, disadvantages, and applicability of methods for controlling EC, and proposes two possible new techniques, that is, changing the fermentation strain and exogenously adding phenolic compounds. In the future, it is hoped that the feasibility of this prospect will be verified by pilot-scale or large-scale application to provide new insight into the regulation of EC during wine production. The formation mechanism and influencing factors of EC in wine were also introduced and the analytical methods of EC were summarized.     

The influence of sodium on liking and consumption of salty food

Excessive sodium (Na) intake has been linked to development of hypertension and related pathologies. In this study, we assessed if the sodium chloride (NaCl) concentration in a prototypical food influences the liking and intake of that food. In study 1, detection and recognition thresholds for NaCl were assessed, and perceived salt intensity and liking for hash browns of varying sodium concentrations (40 mg, 120 mg, 170 mg, and 220 mg Na/100 g) were compared in a lab setting. In study 2, detection and recognition thresholds for NaCl were assessed in a lab setting, and lunches consisting of hash browns, basic salad, and beverages were consumed freely in a dining setting on 4 separate occasions. Intake and liking ratings for hash browns were recorded after the lunch. In both studies, detection and recognition thresholds for NaCl were not associated with perceived saltiness, liking, or intake of hash browns. Liking and perceived salt taste intensity of hash browns were correlated (r = 0.547 P < 0.01), and in study 1 the 220 mg sodium hash brown was most liked (P < 0.05). In study 2, there was no association between Na concentration and liking or consumption of hash browns. In summary, liking of hash browns were influenced by whether testing was in a lab or dining room environment. In a dining room environment, large decreases (>50%) of sodium content of food were achievable with only minor decrease in liking and no effect on consumption of the food.     

Copper, zinc, calcium and magnesium content of alcoholic beverages and by-products from Spain: nutritional supply.

Levels of copper, zinc, calcium and magnesium were measured in alcoholic beverages (whiskies, gins, rums, liquors, brandies, wines and beers) and by-products (non-alcoholic liquors and vinegars) using flame atomic absorption spectrometry (FAAS). Mineral concentrations were found to be significantly different between the nine alcoholic and non-alcoholic by-products studied (p < 0.001). In distilled alcoholic beverages, concentrations measured in rums and brandies were statistically lower than those determined in gins and alcoholic liquors (p = 0.001). For Cu, measured concentrations were statistically different for each of the five groups of distilled alcoholic beverages studied (p < 0.001). In fermented beverages, Zn, Ca and Mg levels were significantly higher than those concentrations determined in distilled drinks (p < 0.005). Contrarily, Cu concentrations were statistically lower (p < 0.001). Wines designated as sherry had significantly higher Ca and Mg levels (p < 0.005). White wines had significantly higher Ca and Zn levels (p < 0.05) compared with red wines and, contrarily, Cu concentrations were significantly lower (p < 0.005). In wine samples and corresponding by-products (brandy and vinegar), statistical differences were established for all minerals analysed (p < 0.01). Remarkably, for Cu, the concentrations determined in brandies were statistically higher. On the basis of element levels and the official data on consumption of alcoholic beverages and by-products in Spain, their contribution to the daily dietary intake (DDI) was calculated to be 124.6 microg Cu day(-1) and 193.3 microg Zn day(-1), 40.3 mg Ca day(-1) and 19.9 mg Mg day(-1). From all studied elements, Cu was the one for which alcoholic beverages constitute a significant source (more than 10% of recommended daily intake). These findings are of potential use to food composition tables.     

饮料酒中挥发性酚类物质分析方法研究进展

挥发性酚类化合物是饮料酒的香味组成部分,对于酒的闻香、口味及稳定性等方面均具有重要的作用.有研究者认为,4-乙基苯酚(4-EP)和4-乙摹愈创木酚(4-EG)这2种挥发性酚,其在酒中的总浓度小于400μg/L时,为酒的风味贡献了辛香、烟香韵和革香韵;当其总浓度了大于620μg/L时,会使酒中产生腥异味,掩盖酒的香味.因此对酒中挥发性酚类物质的分析测定一直是研究的课题.目前饮料酒中挥发性酚的测定,主要采用各种样品前处理过程结合气相色谱或液相色谱的方法.随着先进仪器和设备的使用,样品前处理过程不断简化,饮料酒中挥发性酚的分析和测定正逐步向着简单、快速、准确度高的方向发展.文中综述了饮料酒中挥发性酚类物质分析方法的研究进展.     

Perception of alcohol strength impaired by low and high volume distraction

Recent research demonstrated impaired discrimination of alcohol strength under distracting conditions. The present study aimed to extend this by examining the effects of distraction volume on alcohol perception. In the study here (between subjects design, 34 females/20 males), participants completed standardized taste and olfactory tests, followed by a taste test of alcoholic beverages (0, 1.9, 3.9, 5.6 and 7.5pct abv) in a randomly allocated distractive or control condition [Control, Shadow Music-Low Volume (SM-L), Shadow Music-High Volume (SM-H)]. Alcohol strength discrimination was significantly impaired in both SM-L and SM-H compared to control, but did not differ from each other. We also found that those individuals with habitually poorer taste acuity were particularly vulnerable to the impairing effects of distraction on alcohol discrimination. This study demonstrates congruent effects of volume on alcohol perception and how this can be modulated by individual taste sensitivity.     

Viscosity drives texture perception of protein beverages more than hydrocolloid type

Hydrocolloids are added to alter rheological properties of beverages but have other properties that can contribute to overall taste and texture perception. In this study, tapioca starch and λ-carrageenan were used to determine how hydrocolloid type, viscosity level (4–6 mPa·s, 25–30 mPa·s, and 50–60 mPa·s at 50 s⁻¹), and complexity of the system (aqueous, skim milk, or whole milk) influence sensory taste and texture of fluids. All fluids were shear thinning; however, skim milk and whole milk solutions that contained carrageenan had much higher low shear viscosity and lower high shear viscosity than those with starch. There was a significant effect of viscosity level on sensory perception of consistency, creamy/oily, mouthcoating, and residual mouthcoating in aqueous, skim milk, and whole milk beverages, and a weak effect of hydrocolloid type. However, normalizing creamy/oily, paste, and mouthcoating against sensory consistency removed the effect of hydrocolloid type. Flavors (cream, cooked, cardboard, and melon/cardboard) were associated with the type of hydrocolloid and milk protein ingredient. Temporal dominance of sensations showed that samples exhibit similar temporal sensory profiles, although the addition of hydrocolloids enhanced dominance of creaminess even in samples without fat. Hydrocolloid type did not significantly influence mouthcoating or the persistence of astringency. Additionally, increasing viscosity from 3 to 74 mPa·s at 50 s⁻¹ did not suppress perceived sweet or salty taste. The results suggest that in fluid systems with viscosity levels typically found in beverages, textural properties are determined by viscosity and independent of the type of hydrocolloid.     

Chemical and biological modification of cynaropicrin and grosheimin: a structure–bitterness relationship study

This work is part of a plan to investigate the structure–bitterness relationship in sesquiterpene lactones of dietary origin. The major guaianolides from artichoke (Cynara scolimus L) were chosen for this study because of their exceedingly bitter taste and well‐proven safety at concentrations currently employed in alcoholic beverages. Moreover they are available from horticultural left‐overs and amenable to a wide range of chemical modifications. We isolated cynaropicrin and grosheimin from artichoke leaves and used either chemical modification or bioconversion by basidiomycetes to prepare a number of derivatives which were submitted to a panel test for sensory evaluation. Bitterness variations appeared to be related to changes in molecule polarity. Bitter taste was markedly abated by either the loss of exomethylenes or the opening of the lactone ring. Copyright © 2005 Society of Chemical Industry     

Sweet taste preference and personality traits using a white wine

Understanding the influences of food and drink consumption patterns could help elucidate the factors that promote healthy dietary practices. Research has begun to investigate the influence of personality traits on dietary decisions. The current experiment measured personality traits and sweet taste preference using white wine in a healthy sample of adults (n = 45). Sweet taste preference was associated with a higher level of impulsiveness but lower openness. These traits have previously been suspected to influence dietary choices [Davis, C., Strachan, S., & Berkson, M. (2004). Sensitivity to reward: Implications for overeating and overweight. Appetite, 42, 131–138; Goldberg, L. R., & Strycker, L. A. (2002). Personality traits and eating habits: The assessment of food preferences in a large community sample. Personality and Individual Differences, 32, 49–65] and are briefly discussed within this context.