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Humans possess the ability to discriminate food fat content solely based on retronasal olfaction

Title
Humans possess the ability to discriminate food fat content solely based on retronasal olfaction
Authors
Matjaž P.Pim M.Kees D.G.Hye-Seong L.Sanne B.
Ewha Authors
이혜성
SCOPUS Author ID
이혜성scopus
Issue Date
2022
Journal Title
Food Quality and Preference
ISSN
0950-3293JCR Link
Citation
Food Quality and Preference vol. 96
Keywords
Dairy milkDietary fat perceptionDiscrimination abilityOrthonasal olfactionRetronasal olfaction
Publisher
Elsevier Ltd
Indexed
SCIE; SCOPUS WOS scopus
Document Type
Article
Abstract
Dietary fat overconsumption contributes to the development of obesity and related comorbidities; however, its sensory perception is poorly understood. Although humans can discriminate between vapor-phase fatty acids, both ortho- and retronasally, evidence of orthonasal fat discrimination in real foods is limited, and non-existent for retronasal olfaction. In two experiments, we investigated the human ability of olfactory food fat content discrimination in dairy milk and assessed whether this ability is affected by habitual dairy intake. Participants undertook a series of DR A-not A discrimination tests (analysed with R-index analyses) coupled with perceptual ratings and a questionnaire on dairy consumption habits. In the first experiment (n = 66), ortho- and retronasal discrimination was evaluated using dairy milk samples manipulated to contain 0%, 1.5% and 3.5% fat. Subjects could discriminate between all three fat levels orthonasally (p < .001), whereas retronasally they were able to do so between 0 and 1.5% (p < .001) and 0–3.5% (p < .001). The second experiment (n = 44) focused only on retronasal discrimination, using (manipulated) dairy milk samples of 3.5%, 7%, 10.5% and 14% fat. Here, discrimination was possible between 3.5 and 14% (p < .001) and 7–14% (p < .05) samples. No effects of total dairy fat intake, total dairy product intake or dairy exposure frequency were observed on discrimination ability in both experiments. This is the first study demonstrating that humans are capable of discriminating food fat content solely based on retronasal olfaction. Results also suggest that this ability is unaffected by habitual intake. © 2021 The Author(s)
DOI
10.1016/j.foodqual.2021.104449
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
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