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Investigating the hydrolysis of complex carbohydrates with salivary α-amylase.
Food Res Int
February 2025
Department of Food Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address:
Currently, little is known about how complex carbohydrates (maltodextrins) with varying degrees of polymerisation (DP) and molecular branching interact with α-amylase in human saliva and the associated amounts and structures of generated reducing sugars. Therefore, this study aimed to investigate salivary α-amylase and the subsequent reducing sugars generated with complex carbohydrate stimuli. A secondary aim was to investigate reducing sugar generation and complex carbohydrate taste sensitivity.
View Article and Find Full Text PDFImpedimetric multi-sensor system with gold and silver nanoparticles applied for basic taste assessment compared with human threshold method sensory analysis.
Food Chem
January 2025
Department of Food Engineering and Technology, School of Food Engineering, State University of Campinas, Campinas, SP, Brazil. Electronic address:
Threshold determination forms an integral part of sensory and consumer studies applied for product control and development. The authors examined the potential of an impedimetric electronic tongue to discriminate basic tastes and consider limitations pertaining to the sensory evaluation process. Three samples at lower, medium, and higher concentration levels of basic taste compounds were prepared and subjected to consumer studies (n = 60) using the difference from-control (DFC) test.
View Article and Find Full Text PDFDifferences in Perceived Versus Actual Sensory Perception in Avoidant/Restrictive Food Intake Disorder.
Int J Eat Disord
January 2025
Eating Disorders Clinical and Research Program, Massachusetts General Hospital, Boston, Massachusetts, USA.
Background: Individuals with avoidant/restrictive food intake disorder (ARFID) self-report heightened sensitivity to taste and smell, but neither phenomenon has been systematically explored in the laboratory. We hypothesized that, compared to healthy controls (HC, n = 34), children, adolescents, and adults with full/subthreshold ARFID (n = 100; ages 9 to 23 years) would self-report heightened response to taste/smell stimuli and exhibit stronger bitter taste perception and heightened smell perception in performance-based tasks, and these differences would be especially prominent in those with the ARFID-sensory sensitivity presentation.
Method: We measured self-reported sensitivity to taste/smell with the adolescent/adult sensory profile (AASP).
Sensory dynamic profile and consumer acceptance of short-dough biscuits with reduced sucrose and thaumatin addition.
Food Res Int
January 2025
Centro de Ciências Agrárias (CCA), Universidade Federal de São Carlos (UFSCar), Rod. Anhanguera, Km 174, ZC, 13600-970 Araras, SP, Brazil. Electronic address:
This study aimed to investigate the impact of sucrose reduction on the sensory dynamics and consumer acceptance of short-dough biscuits, incorporating thaumatin as a flavor enhancer. Using the hedonic threshold, the research identified that a 25 % reduction in sucrose was generally acceptable to consumers, whereas a 50 % reduction led to product rejection, indicating a strong preference for sweetness. Temporal Dominance of Sensations (TDS) analysis further confirmed consumers' sensitivity to sugar levels, with a marked preference for biscuits containing a 25 % sucrose reduction.
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