Retronasal aroma allows feature extraction from taste of a traditional Japanese confection

Metallic taste and retronasal smell.

A series of experiments investigated the nature of metallic taste reports and whether they can be attributed to the development of a retronasal smell. Two studies showed that the metallic sensation reports following oral stimulation with solutions of FeSO4 were reduced to baseline when the nose was occluded. No such reduction was seen for CuSO4 or ZnSO4, which were more bitter and astringent, r...

Enhancement of retronasal odors by taste.

Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. ...

Umami Taste in Japanese Traditional Miso Soup for the Elderly

Elderly people often suffer from taste disorder, with subsequent appetite loss. A reduction in umami-taste sensitivity is strongly related to appetite loss. Under these circumstances, how is umami taste considered and applied to foods for the elderly in Japan? In this study, we measured the concentration of L-glutamate (a typical umami amino acid) in 658 different miso soups served in 220 insti...

Flavour Perception: Aroma, Taste and Texture Interactions

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

Feature Extraction from Visual Data Feature Extraction from Visual Data