Impact of bitter tastant sub-qualities on retronasal coffee aroma perception


Autoři: Laurianne Paravisini aff001;  Ashley Soldavini aff001;  Julie Peterson aff001;  Christopher T. Simons aff001;  Devin G. Peterson aff001
Působiště autorů: Department of Food Science and Technology, The Ohio State University, Columbus, OH, United States of America aff001
Vyšlo v časopise: PLoS ONE 14(10)
Kategorie: Research Article
doi: 10.1371/journal.pone.0223280

Souhrn

The impact of different bitter taste compounds on the retronasal perception of coffee aroma was investigated. A sorted napping experiment was carried out on thirteen compounds at iso-intense bitter concentrations. Differences in perceptual bitter sub-qualities among the compounds were reported by Multidimensional Scaling (MDS) and Multiple Factor Analysis (MFA) analyses. Seven exemplar compounds were further selected to investigate the impact of taste sub-qualities on cross-modal flavor interactions. In general, the different bitter compounds, when paired with a coffee aroma isolate, significantly modified the perception of the retronasal coffee aroma profile. Interestingly, the three bitter compounds endogenous to coffee had the most similar impact on the coffee aroma profile. Further sensory analysis of these sample sets indicated no significant effect of the bitter compounds on the orthonasal perception. Gas Chromatography/Mass Spectrometry (GC/MS) analysis of the volatile composition of the samples headspace also indicated negligible impact of the bitter compounds on aroma release. Altogether evidence of cross-modal interactions occurring at a higher cognitive level were demonstrated in a complex food sample, supporting the importance of multi-modal sensory integration on flavor perception.

Klíčová slova:

Caffeine – Perception – Sensory perception – Sulfates – Taste – Tryptophan – Magnesium – Quinine


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PLOS One


2019 Číslo 10

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