The Chemical Interactions Underlying Tomato Flavor Preferences
| Autor: | Dawn Bies, Thomas A. Colquhoun, Lauren M. McIntyre, Derek J. Snyder, Howard R. Moskowitz, Adilia Blandon-Ubeda, David G. Clark, Charles Goulet, Denise M. Tieman, Esther van der Knaap, Gustavo Rubén Rodríguez, Linda M. Bartoshuk, Mark G. Taylor, Harry J. Klee, Peter Bliss, Charles A. Sims, Asli Z. Odabasi, Melissa H. Mageroy |
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| Rok vydání: | 2012 |
| Předmět: |
0106 biological sciences
Taste media_common.quotation_subject Olfaction Biology 01 natural sciences General Biochemistry Genetics and Molecular Biology Food Preferences 03 medical and health sciences Solanum lycopersicum Perception Humans Food science Sugar Aroma Flavor 030304 developmental biology media_common 2. Zero hunger Volatile Organic Compounds 0303 health sciences Agricultural and Biological Sciences(all) Biochemistry Genetics and Molecular Biology(all) business.industry Taste Perception Sweetness Plants Genetically Modified biology.organism_classification Biotechnology Models Chemical Odor Fruit General Agricultural and Biological Sciences business 010606 plant biology & botany |
| Zdroj: | Current Biology. 22:1035-1039 |
| ISSN: | 0960-9822 |
| DOI: | 10.1016/j.cub.2012.04.016 |
| Popis: | Summary Although human perception of food flavors involves integration of multiple sensory inputs, the most salient sensations are taste and olfaction [1]. Ortho- and retronasal olfaction are particularly crucial to flavor because they provide the qualitative diversity so important to identify safe versus dangerous foods [2]. Historically, flavor research has prioritized aroma volatiles present at levels exceeding the orthonasally measured odor threshold [3], ignoring the variation in the rate at which odor intensities grow above threshold. Furthermore, the chemical composition of a food in itself tells us very little about whether or not that food will be liked. Clearly, alternative approaches are needed to elucidate flavor chemistry. Here we use targeted metabolomics and natural variation in flavor-associated sugars, acids, and aroma volatiles to evaluate the chemistry of tomato fruits, creating a predictive and testable model of liking. This nontraditional approach provides novel insights into flavor chemistry, the interactions between taste and retronasal olfaction, and a paradigm for enhancing liking of natural products. Some of the most abundant volatiles do not contribute to consumer liking, whereas other less abundant ones do. Aroma volatiles make contributions to perceived sweetness independent of sugar concentration, suggesting a novel way to increase perception of sweetness without adding sugar. |
| Databáze: | OpenAIRE |
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