A team of U.S. scientists from the University of Florida has found a group of compounds that enhance the human perception of sweet taste. This finding might help to develop products for the sweet tooth without the content of excess sugar and various sweeteners.
The study included a tasting of volunteers nearly 100 varieties of tomatoes, the taste and smell of which they were to evaluate. People evaluate odors two known ways: ortonazalnym, that is through the nose, and retronazalnym when volatile substances, passing behind the sky to fall on the receptors during the meal. Retronazalnoe perception of food depends mainly on the complex combination of its taste, odor, temperature, and even consistency.
The sugar in the food industry are often used to reinforce the perception of a particular odor. As it turns out, works the opposite - in nature, there is a combination of volatile substances, which creates "imaginary sweetness." Analysis of the chemical composition of tomatoes and experience the tasters gave the opportunity for researchers to identify this combination.
Besides the natural substances that affect the taste perception of people, there are also artificial ingredients that are being developed by scientists. For example, a connection was established, the ability of blocking or taste buds differentiate bitter taste receptors.
Bitterness blocker, known as a substance called GIV3616 - is not the first composition is capable of masking bitter tastes, defined taste receptors on the tongue. A common blocker, which has long been used is GIV3727, promotes improvement of artificial sweet taste such as, for example, saccharin and sucralose (E 955).
Mezhuyev recent study by European scientists confirmed the link between the color of dishes and taste perception of being in her food by man.
Researchers from the University of Oxford and attracted 57 volunteers to participate in an experiment in which all participants were invited to try the hot chocolate out of plastic cups in four different colors - white, cream, red and orange with white.
All plates was exactly the same drink, but the volunteers reported that more fragrant and tasty they found the hot chocolate, served with orange and cream cups.
The analysis was published in the current issue of Journal of Sensory Studies.