Nutritional Needs in Hot Environments Applications for Military Personnel in Field Operations (1993) / Chapter Skim
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9. Heat as a Factor in the Perception of Taste, Smell, and Oral Sensation
9. Heat as a Factor in the Perception of Taste, Smell, and Oral Sensation
Pages 173-186
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From page 173... ...
Although thermal influences on taste perception have been confirmed in numerous studies, much remains to be learned about the range of temperature-taste interactions that occur, their relevance to food preferences and nutrition, and the mechanisms that underlie them. As this review of the available data will illustrate, most of what has been learned pertains to simple chemosensory "model" stimuli, rather than to foods, and to the effects of stimulus temperature alone rather than to the effects of both environmental and stimulus temperature.
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From page 174... ...
The "burn" or "heat" of chili pepper, mustard, alcohol, and other irritants is mediated at least in part by the pain and thermal senses (Green, 1991; Green and Lawless, 1991~. Thus, the term taste should be reserved for the limited range of gustatory sensations, and the term flavor should be used to describe the totality of oral sensations taste, smell, touch, temperature, and chemical irritation (pain)
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From page 175... ...
Touch The "feel" of a food or beverage, produced by mechanical stimulation and mediated by the tactile sense, is an important but often overlooked aspect of flavor. The perception of food devoid of its tactile properties is difficult to imagine; foods would literally be intangible substances, and flavor would be rendered a disembodied sensory quality.
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From page 176... ...
to 30 an to LL 10 to lo > 3 lll tL B l _ .003 .005 .010 CAFFEINE CONCENTRATION (lo) .030 FIGURE 9-1 The effect of tongue temperature on perceptions of (A)
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From page 177... ...
Note that neither taste stimulus yielded a significant effect of temperature on perceived intensity. SOURCE: Green and Frankmann (1987)
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From page 178... ...
Perhaps the initial pressure components of warm or hot oral stimuli are reduced relative to cool or cold stimuli. How these various changes in tactile sensitivity affect the perception of foods and beverages has never been studied directly.
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From page 179... ...
This effect is readily apparent whenever one sips a cool beverage to quell the burning sensation produced by an overly "hot" spicy food; the burn is reduced almost instantly but rebounds after the beverage is swallowed and the mouth warms to its normal temperature. Thermal effects are not limited to capsaicin.
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From page 180... ...
Extreme sodium depletion has been shown to affect sensitivity to and preference for NaCl and salty foods (Beauchamp et al., 19904; however, such depletions are likely to occur only under the most dire circumstances, when survival itself is at stake. In general, studies that have investigated nutritional and metabolic effects on taste perception have usually found significant effects only when deficiencies of vitamins (for example, vitamin A or vitamin B)
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From page 181... ...
Listed below are some of the issues relevant to the possible effects of extreme environmental temperatures on flavor perception that have not been addressed experimentally: · What are the purely psychological effects of eating foods in unusually warm (or cold) environments (for example, does preferred serving temperature vary inversely with environmental temperature)
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From page 182... ...
at cool ambient temperatures become less preferred in hot environments and at high serving temperatures? A notable feature of most of these questions is that they can only be addressed in experiments conducted under conditions in which environmental temperature is controlled (for example, in an environmental chamber)
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From page 183... ...
Kurihara 1991 Canine taste nerve responses to monosodium glutamate and disodium guanylate: Differentiation between umami and salt components with amiloride. Brain Res.
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From page 184... ...
It is therefore an ideal food additive, in that sense, because you can add a sensory dimension without also adding possibly negative flavors like sourness. PARTICIPANT: Are there individuals who are particularly sensitive to some of these food additives?
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From page 185... ...
Menthol enhances the effect of evaporative cooling; it is as though you are breathing cooler air. PARTICIPANT: Is that what menthol does in cigarettes?
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