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Nutrients
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Sensory Perception and Preference of Palatable Food
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Sensory Perception and Preference of Palatable Food

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Nutrition and Metabolism".

Deadline for manuscript submissions: closed (15 January 2021) | Viewed by 6572

Special Issue Editors

Prof. Dr. Naim Akhtar Khan

E-Mail Website
Guest Editor
Director of the Team, Nutritional Physiology and Toxicology, INSERM U 1231, Université de Bourgogne, 21000 Dijon, France
Interests: fat taste; obesity; genetic polymorphism; epigenetics
Dr. Mehmet Hakan Ozdener

E-Mail Website
Guest Editor
Monell Chemical Senses Center, Philadelphia, PA, USA
Interests: Taste cell, olfactory cell, development, differentiation, viral disease

Special Issue Information

There are different traits that influence food habits, for example, circadian rhythms and different environmental conditions, for example, stressful situations increase the preference for energy-rich palatable and hedonic food. This Special Issue will not only deal with the role of brain and gut-secreted orexigen or anorectic agents but also shed light on the neuroendocrine factors that are released by taste bud cells in the regulation of food preference. The cross-talk between different determinants/factors like olfaction and alliesthesia in the modulation of sensory perception of energy-rich food (fat and sugar) will be highlighted. The composition and presentation of food also influence food preference in human beings. Food intake is also governed by a bitter taste that plays a key role not only in avoiding toxic food ingredients but also in the regulation of fat-rich food. Interestingly, some people “like” bitter tastes as they have an attraction for intensely bitter coffee and beer. This Special Issue is not limited to eating behavior in humans, with all the points that have been raised herein, but also opens the door to all contributors that may provide information on oro-sensory perception and preference for food (or food ingredients) in animals (domesticated or wild) or lower vertebrates. Hence, this Special Issue will also provide us with knowledge of phylogenetically conserved dietary habits/preferences.

Prof. Dr. Naim Akhtar Khan
Dr. Mehmet Hakan Ozdener
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Taste
  • taste buds
  • gustation
  • olfaction
  • PROP
  • fatty aids
  • sweeteners
  • oro-sensory detection
  • neuroendocrine
  • gut
  • microbiota
  • physicochemical properties
  • obesity
  • diabetes

Published Papers (2 papers)

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Research

21 pages, 1350 KiB  
Article
Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns
by Sara Spinelli, John Prescott, Lapo Pierguidi, Caterina Dinnella, Elena Arena, Ada Braghieri, Rossella Di Monaco, Tullia Gallina Toschi, Isabella Endrizzi, Cristina Proserpio, Luisa Torri and Erminio Monteleone
Nutrients 2021, 13(3), 866; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13030866 - 06 Mar 2021
Cited by 10 | Viewed by 3290
Abstract
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this [...] Read more.
The consumption of phenol-rich foods is limited by their prominent bitterness and astringency. This issue has been addressed by adding sweet tastes, which suppress bitterness, but this is not a complete solution since individuals also differ in their preference for sweetness. In this study, we aimed at identifying groups of consumers differing in sweetness optima and sensory-liking patterns. To this end, increasing concentrations of sucrose were added to a chocolate pudding base. This allowed us to (1) investigate if individual differences in sensory responses are associated with different sweet liking optima in a product context, (2) define the psychological and oro-sensory profile of sweet liker phenotypes derived using a product context, and (3) assess if individuals differing in sweet liking optima differ also in consumption and liking of phenol-rich foods and beverages as a function of their sensory properties (e.g., sweeter vs. more bitter and astringent products). Individuals (1208; 58.4% women, 18–69 years) were characterised for demographics, responsiveness to 6-n-propylthiouracil (PROP), personality traits and attitudes toward foods. Three clusters were identified based on correlations between sensory responses (sweetness, bitterness and astringency) and liking of the samples: liking was positively related to sweetness and negatively to bitterness and astringency in High and Moderate Sweet Likers, and the opposite in Inverted U-Shaped. Differences between clusters were found in age, gender and personality. Furthermore, the Inverted-U Shaped cluster was found to have overall healthier food behaviours and preferences, with higher liking and consumption of phenol-rich vegetables and beverages without added sugar. These findings point out the importance of identifying the individual sensory-liking patterns in order to develop more effective strategies to promote the acceptability of healthy phenol-rich foods. Full article
(This article belongs to the Special Issue Sensory Perception and Preference of Palatable Food)
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13 pages, 1910 KiB  
Article
Facial EMG Activity Is Associated with Hedonic Experiences but Not Nutritional Values While Viewing Food Images
by Wataru Sato, Sakiko Yoshikawa and Tohru Fushiki
Nutrients 2021, 13(1), 11; https://0-doi-org.brum.beds.ac.uk/10.3390/nu13010011 - 22 Dec 2020
Cited by 7 | Viewed by 2663
Abstract
The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive [...] Read more.
The physiological correlates of hedonic/emotional experiences to visual food stimuli are of theoretical and practical interest. Previous psychophysiological studies have shown that facial electromyography (EMG) signals were related to subjective hedonic ratings in response to food images. However, because other data showed positive correlations between hedonic ratings and objective nutritional values of food, whether the facial EMG reactions to food images could reflect the hedonic evaluation or nutritional assessment of food remains unknown. To address this issue, we measured subjective hedonic ratings (liking, wanting, valence, and arousal) and physiological signals (facial EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles, skin potential responses, and heart rates) while participants observed food images that had objective nutritional information (caloric, carbohydrate, fat, and protein contents). The results revealed that zygomatic major EMG activity was positively correlated with ratings of liking, wanting, and valence, but not with any objective nutritional value. These data indicate that facial EMG signals in response to food images reflect subjective hedonic experiences, but not objective nutritional values, associated with the food item. Full article
(This article belongs to the Special Issue Sensory Perception and Preference of Palatable Food)
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