Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

Stephanie Small-Kelly; Gary J Pickering

doi:10.1007/s12078-019-09266-8

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Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

Journal article

Peer reviewed

Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype

Stephanie Small-Kelly and Gary J Pickering

Chemosensory Perception, Vol.13, pp.45-58

2020

DOI: https://doi.org/10.1007/s12078-019-09266-8

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Abstract

Biochemistry and Cell Biology

Neurosciences

Psychology

thermal taste status

taste responsiveness

beer flavor

cider flavor

Introduction: Orosensory perception strongly influences food and beverage liking and consumption. Differences between individuals in orosensation present an opportunity to conceptualize and commercialize products based on consumer "taste" responsiveness. The main objective of this study was to examine how the thermal taste phenotype associates with orosensory responsiveness to beer and cider, and more generally to examine differences in and relationships between responsiveness to alcohol-relevant stimuli and to beer/cider. Methods: Sixty participants (31 thermal tasters (TTs) and 29 thermal non-tasters (TnTs)) rated the intensity of aqueous solutions of beer- and cider-relevant tastants: iso-α-acid (bitterness), ethanol (irritation, bitterness, sweetness), dextrose (sweetness), and citric acid (sourness) at concentrations typically found in commercial products on generalized labeled magnitude scales (gLMS). Intensity ratings (gLMS) of multiple orosensations elicited by six beer and two cider samples differing in iso-α-acid and ethanol content were also collected. Results: TTs scored the bitterness of ethanol more intensely than did TnTs (p(t) < 0.05) and rated the bitterness, sourness, astringency, and overall taste intensity of sampled beers and ciders higher than TnT (p(F) < 0.05). Conclusions: Thermal taste status is an important determinant in the perception of beer and cider flavor. Implications: These results may assist product developers in designing beers and ciders targeted to specific consumer segments that differ in orosensory responsiveness, and inform broader understanding of the sources of variation in human perception of alcohol constituents and beverages.

Details

Title: Variation in Orosensory Responsiveness to Alcoholic Beverages and Their Constituents—the Role of the Thermal Taste Phenotype
Authors: Stephanie Small-Kelly (Author) - Brock University, Canada
Gary J Pickering (Author) - Charles Sturt University
Publication details: Chemosensory Perception, Vol.13, pp.45-58
Publisher: Springer New York LLC
Date published: 2020
DOI: 10.1007/s12078-019-09266-8
ISSN: 1936-5802
Organisation Unit: University of the Sunshine Coast, Queensland; Sustainability Research Cluster
Language: English
Record Identifier: 99450714702621
Output Type: Journal article

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Collaboration types: Domestic collaboration; International collaboration
Web Of Science research areas: Food Science & Technology; Neurosciences

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