Relative effects of sensory modalities and importance of fatty acid sensitivity on fat perception in a real food model

Fat can be perceived through mouthfeel, odour and taste, but the influence of these modalities on fat perception remains undefined. Fatty acids are stimuli. Individual’s sensitivity to fatty acids varies. Studies show association between fatty acid sensitivity, dietary intake and BMI, but results are conflicting. Therefore, this study examined this association, and the effects of modalities on fat perception. Two sub-studies conducted. In Study 1 (n=46), fat intensity was assessed by milk/cream mixtures varying by five fat levels. Fat intensity was rated under four conditions: mouthfeel-odour masked, mouthfeel masked, odour masking and no masking. Mouthfeel masking was achieved using thickener and paraffin, odour masking using nose-clips. Fatty acid sensitivity was measured by 3-AFC-staircase method using milk containing oleic acid (0.31-31.4mM). In Study 2 (n=51), more fat levels were added in fat intensity rating. A 2-AFC discrimination test was used to confirm whether fat levels could be distinguished. In the sensitivity test, a wider range of oleic acid was included. Fat intensity was rated higher without nose-clips (p<0.0001), implying that odour increased fat perception. Samples with mouthfeel-masked were rated higher, showing that increased viscosity and lubricity enhanced fat perception (p<0.0001). Participants could distinguish fat levels based on “taste” in rating tests and 2-AFC-tests. Participants were divided into high/medium/low-sensitivity groups. No significant difference found in fat intensity between groups, however, high-sensitivity group discriminated more fat levels. No association between sensitivity groups, nutrient intake or BMI found

Recovery by means of electrodialysis of an aromatic amino acid from a solution with a high concentration of sulphates and phosphates

In the industrial obtention of D-a-p-hydroxyphenylglycine the separation of the amino acid is carried out by precipitation and during this process, a mother liquor is produced with a high salt content (phosphates and sulphates) and an amino acid concentration of approximately 120-150 mol.m-3. The disposal of this mother liquor not only suppose an environmental problem for its high salinity and COD (Chemical Oxygen Demand) content but also an economic lost due to the high price of the unrecoved amino acid. To avoid this problem an electrodialytic process has been developped that allow the recovery of 85% of the amino acid in the form of a low salinity stream with a salt content a 70% lower than that the initial mother liquor. This low salinity stream can beincorporated to the main process and in this way the amino acid can be recover