Diet and Taste
The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context
Paper Presentation in a Themed Session Lars Qvortrup, Karen Wistoft
Traditionally, in the medical health context taste is seen as having a gatekeeper function. The idea is that our ability to taste helps us to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. There is a focus on diseases and treatments that reduce the function of taste buds. However, our ability to taste has a much wider function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is even as important in a health promotion context. In this paper, we demonstrate a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for prevention and treatment of diseases and health promotion. In our research, we have identified seven dimensions of taste, and we have developed an empirically based theory of the system of taste dimensions. The aim is to support the understanding of the importance of food tastiness for health promotion, and to develop a research-based vocabulary of taste in order to strengthen the professional communication of food among health professionals.
Effects of Food Processing Methods on the Allergenicity of Foods: Allergychek
Paper Presentation in a Themed Session Harshitha Venkataratnam
Peanut allergy is a significant health concern worldwide and accounts for 70% of anaphylactic reactions. The peanut allergen, Ara h1 is recognised by IgE in more than 90% of peanut hypersensitive individuals. Food processing affects the conformation of food proteins and has shown to alter allergenicity. The aim of this study was to investigate and quantify the effects of food processing methods on Ara h1. The effects of thermal processing, such as autoclaving and non-thermal processing, on the immunoreactivity on Ara h1 was studied. Autoclaving reduced the immunoreactivity of Ara h1 in peanuts. Cold plasma processing effects on the antigenicity of Ara h1 was also examined. Cold plasma treatment of defatted peanut flour showed a decrease in the antigenicity by 47% when compared to the control. Similarly, High-Pressure Processing showed a profound effect on the antigenicity of Ara h1 in peanuts at a pressure of 600 Mpa for eight mins. Additionally, non-thermal processing methods induced changes in the secondary structure change of allergen protein Ara h1.
Discrimination of Sensory Characteristics and Consumers’ Conceptual Responses for the Coca Beans Produced in Taiwan and Other Southeast Asian Areas by Check-All-That-Apply Method
Paper Presentation in a Themed Session Bo Kang Liou, Yih-Mon Jaw, Yi Chun Lee, Li Fei Wang, Ching Yu Chang
The check-all-that-apply (CATA) method is currently popular for food sensory evaluation mainly due to the advantages of easy operation and savng time. Additionally, it can also help reveal consumers’ after-tasting conceptual attributes and emotional responses which are still undetectable by instrumental analysis. The objective of this study was to assess the sensory characteristics and conceptual perceptions of seven coca beans (three from Taiwan, three from Vietnam and one from Indonesia) with CATA method. The responses from 74 college students showed the significant differences of sensory characteristics among the coca beans from various countries. Taiwanese consumers preferred the cocoa beans with more sweet, bitter, cocoa, and nutty flavors, while off-flavor, sourness, astringency and over-ripeness were the major sensory attributes lowering their acceptance. Respondents could perceive remarkable earthy, overripe, woody and astringent flavors in Taiwanese cocoa beans. They also resulted in the after-tasting conceptual responses stronger in distinctive flavor as well as nostalgic, stale, and boring perceptions. Two of Vietnamese beans were perceived significant sourness and raw bean flavor, and they also gave consumers stronger hierarchical and original flavors. Beans from Indonesia and Vietnam Dong Nai were significantly higher in cocoa, roasted, bitter and nutty flavors. Consumers could perceive significant relaxation after tasting the Indonesian cocoa beans. This study exposed Taiwanese consumers’ requirements for the sensory qualities of cocoa beans, and it recommended the Taiwanese producers to improve cocoa processing with lighter fermentation. The results of after-tasting conceptual responses could also provide references for the marketing strategy development of cocoa products.
