Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

Peer reviewe

Sensory and Consumer Research Has a Role in Supporting Sustainability of the Food System

Non peer reviewe

Perintö- ja ympäristötekijöiden vaikutukset ihmisen hajuaistimuksiin

Olfaction, the sense of smell, has many important functions in humans. Human responses to odors show substantial individual variation. Olfactory receptor genes have been identified and other genes may also influence olfaction. However, the proportion of phenotypic variation in odor response due to genetic variation remains largely unknown. Little is also known about which genes modify specific responses to odors. This study aimed to elucidate genetic and environmental influences on human responses to odors. Individuals from Finnish families (n=146) and Australian (n=413), British (n=163), Danish (n=336), and Finnish (n=399) twins rated intensity and pleasantness of a set of 12 (families) or 6 (twins) odors and tried to identify the odors. In addition, the participants rated their own sense of smell and annoyance experienced with different environmental odors. The odor stimuli of a commercial smell test (The Brief Smell Identification Test; banana, chocolate, cinnamon, gasoline, lemon, onion, paint thinner, pineapple, rose, smoke, soap, and turpentine) were presented in the family study. Based on the results of the family study and a literature survey, a new set of odor stimuli (androstenone, chocolate, cinnamon, isovaleric acid, lemon, and turpentine) was designed for the twin studies. In the family sample, heritabilities of the traits were estimated and underlying genomic regions were searched using a genome-wide linkage scan. In the pooled twin sample, variation in the measured traits was decomposed into genetic and environmental components using quantitative genetic modeling. In addition, associations between nongenetic factors (e.g., sex, age, and smoking) and olfactory-related traits were explored. Suggestive evidence for a genetic linkage for pleasantness of cinnamon at a locus on chromosome 4q32.3 emerged from the family sample. High heritability for the pleasantness of cinnamon was found in the family but not the twin study. Heritability of perceived intensity of androstenone odor was determined to be ~30% in the twin sample. A strong genetic correlation between perceived intensity and pleasantness of androstenone, in the absence of any environmental correlation, indicated that only the genetic correlation explained the phenotypic correlation between the traits (r=-0.27) and that the traits were influenced by an overlapping set of genes. Self-rated olfactory function appeared to reflect the odor annoyance experienced rather than actual olfactory acuity or genetic involvement. Results from nongenetic analyses supported the speculated superiority of females' olfactory abilities, the age-related diminishing of olfactory acuity, and the influences of experience-dependent factors on odor responses. This was the first study to estimate heritabilities and perform linkage screens for individual odors. A genetic effect was detected for only a few responses to specific odors, suggesting the predominance of environmental effects in odor perceptions.Hajuaisti viestii ruoan laadusta ja varoittaa vaaroista. Hajut koetaan kuitenkin hyvin eri tavoin. Hajujen kokemista on pidetty opittuna, mutta myös geneettinen vaihtelu saattaa selittää hajukokemusten yksilöllisyyttä. Tutkimustietoa tästä on niukasti. Hajureseptorien geenit on tunnistettu ja muutkin geenit saattavat olla yhteydessä hajuhavaintoihin. Tutkimuksen tavoitteena oli määrittää perintö- ja ympäristötekijöiden vaikutuksia ihmisen hajuaistimuksiin. Suomalaisten perheiden jäsenet sekä australialaiset, isobritannialaiset, tanskalaiset ja suomalaiset kaksoset, yhteensä yli tuhat henkilöä, arvioivat hajujen voimakkuutta ja miellyttävyyttä sekä yrittivät tunnistaa raaputusliuskoilla esitettyjä hajuja. Perhetutkimuksessa käytettiin kaupallisen hajutestin hajuja (banaani, suklaa, kaneli, bensiini, sitruuna, sipuli, tinneri, ananas, ruusu, savu, saippua ja tärpätti). Kaksostutkimuksia varten suunniteltiin uusi hajuärsykesarja perhetutkimuksen tulosten ja kirjallisuuden pohjalta (androstenoni, suklaa, kaneli, isovaleriaanahappo, sitruuna ja tärpätti). Perheaineistosta määritettiin hajuarvioiden periytyvyys ja etsittiin ominaisuuksiin yhteydessä olevia perimän alueita koko perimän laajuisella seulonnalla. Kaksosaineistoissa tutkittujen ominaisuuksien vaihtelu jaettiin geneettiseen ja ympäristön aiheuttamaan osaan käyttäen geneettistä mallitusta. Lisäksi osallistujat arvioivat oman hajuaistinsa toiminnan ja ympäristön hajujen häiritsevyyden. Myös ei-geneettisten tekijöiden (kuten sukupuoli, ikä ja tupakointi) yhteyksiä hajujen kokemiseen tutkittiin. Kanelin miellyttävyys havaittiin perinnölliseksi perhetutkimuksessa, jossa myös paikannettiin miellyttävyyteen mahdollisesti vaikuttava geenialue kromosomista 4. Kaksostutkimuksessa havaittiin kohtalainen periytyvyys kuitenkin vain androstenonin hajun koetulle voimakkuudelle ja miellyttävyydelle. Sekä androstenonin voimakkuuden että miellyttävyyden taustalla on todennäköisesti samoja geenejä. Omat arviot hajuaistin toiminnasta heijastivat enemminkin hajujen koettua häiritsevyyttä kuin haistamiskykyä tai geneettistä vaikutusta. Ei-geneettisten analyysien tulokset tukivat käsityksiä naisten miehiä paremmasta haistamiskyvystä, ikään liittyvästä hajuaistin heikkenemisestä sekä kokemusperäisistä vaikutuksista hajujen aistimiseen. Tulosten perusteella näyttää siltä, että geenit määräävät vain raamit, joiden puitteissa pääasiallisesti ympäristötekijät muokaavat hajujen aistimista. Hajuaistin joustavuus tiukan geneettisen säätelyn sijaan on voinut lajinkehityksessä tukea sopeutumista uusiin ympäristöihin. Lisätutkimuksia tarvitaan geenien ja ympäristön vuorovaikutuksesta, esimerkiksi siitä, miten hajuille altistuminen vaikuttaa hajureseptorigeenien säätelyyn

A multi-national comparison of meat eaters' attitudes and expectations for burgers containing beef, pea or algae protein

Within recent years, demand as well as supply of products to replace meat, so called meat alternatives, have increased. For future products, new plant-based protein sources are of high interest. Protein from pea and especially from algae provide huge potential for human nutrition as well as for the environment. To provide insight on consumers' opinions on the development of new meat alternatives, this study investigated consumers' opinions of pea and algae burgers compared to the traditional beef burger in terms of taste, health, and environmental friendliness. It has also explored the influence of factors such as meat commitment, food neophobia, and the attitude towards vegetarians and vegans; it has then compared the findings between three European countries with different culinary backgrounds. The online survey was conducted with meat-eating participants from Germany (N=567), France (N=605), and the United Kingdom (N=562). Participants in all three countries expected pea and algae burgers to be less tasty, but healthier and more environmentally friendly compared to the beef burger. Expectations of taste, health, and environmental friendliness of pea and algae burgers were negatively influenced by higher levels of meat commitment, more negative attitudes towards vegetarian and vegan lifestyles, and higher food neophobia. Although the attitudes towards vegetarian lifestyles were generally negative, pea and algae emerged as promising protein sources because of their favorable health and environmental friendliness expectations. Nevertheless, negative taste expectations and attitudes towards meat-free diets remain a challenge for the adoption of more plant-based diets.Peer reviewe

Sensory profile of hemicellulose-rich wood extracts in yogurt models

Wood is an abundant and sustainable source of emerging food ingredients, namely hemicelluloses that fulfil a number of requirements for functional hydrocolloids. Hemicelluloses, especially spruce galactoglucomannans (GGM) and birch glucuronoxylans (GX), have potential to be used as stabilizers in various foods such as yogurts, beverages, dressings, and desserts. However, in addition to good technological functionality, safety, and low price, the applicability and market potential of new hydrocolloids is determined by their sensory properties. The present study reports, for the first time, the sensory profile of spruce GGM and birch GX in food. Sensory profiles from generic descriptive analysis of GGM- and GX-rich extracts, processed by spray drying or ethanol precipitation, were compared in three types of model food systems: water solutions, yogurt with solutions, and yogurt with emulsions stabilized by GGM or GX. Gum Arabic was included for comparison with a commercial ingredient known to have a mild flavor. The results showed that GGM and GX have a woody flavor, which can be reduced by ethanol precipitation and, in yogurt, masked by other food ingredients.Peer reviewe

Dataset of Verbal evaluation of Umami taste in Europe

The data presented here includes verbal descriptors used by Finnish, German and Italian subjects to express the quality of an umami taste solution offered in a blind fashion. The dataset refers to the research article “A cross-cultural survey of Umami Familiarity in European Countries” [1]. Data shows that a total of 106 different classes of words, including synonyms, were used by the Finnish group, 64 different classes of words, including synonyms, were used by the German group, and a total of 70 different classes of words, including synonyms, were used by the Italian group. The descriptors are reported in Excel tables and visualized in a bar graph where the length of the bars indicates the number of given answers for each class.Peer reviewe

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and meat alternatives. We conducted an online survey on the hedonic tones of the associations evoked by meat and meat alternatives, consumption of such foods, and diet-related attitudes among a representative sample of Finnish millennials (N = 546, 59% women, age 20–39 years). Some 41% of respondents regularly ate plant-based meat alternatives, while 43% had tried such foods. We divided the respondents into six segments based on the hedonic tones of their meat vs. meat alternatives associations. The segments differed in terms of their consumption of meat alternatives and the underlying reasons why, importance of meat in meals, and Meat Commitment Scale scores. The segment that reported much more positive associations with meat than meat alternatives (~14% of the respondents) may prove resistant to interventions intended to reduce meat intake, whereas the segment that displayed the most positive attitudes toward meat alternatives (~18%) did not eat much meat. Thus, the four middle segments (totaling ~68%), whose associations’ hedonic tones were close to each other, may be the best targets for future interventions designed to reduce meat consumption through the use of meat alternatives. To conclude, introducing a simple segmentation allowed us to identify consumer segments with large potential to reduce meat consumption

Millennials’ Consumption of and Attitudes toward Meat and Plant-Based Meat Alternatives by Consumer Segment in Finland

Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes toward meat and meat alternatives. We conducted an online survey on the hedonic tones of the associations evoked by meat and meat alternatives, consumption of such foods, and diet-related attitudes among a representative sample of Finnish millennials (N = 546, 59% women, age 20–39 years). Some 41% of respondents regularly ate plant-based meat alternatives, while 43% had tried such foods. We divided the respondents into six segments based on the hedonic tones of their meat vs. meat alternatives associations. The segments differed in terms of their consumption of meat alternatives and the underlying reasons why, importance of meat in meals, and Meat Commitment Scale scores. The segment that reported much more positive associations with meat than meat alternatives (~14% of the respondents) may prove resistant to interventions intended to reduce meat intake, whereas the segment that displayed the most positive attitudes toward meat alternatives (~18%) did not eat much meat. Thus, the four middle segments (totaling ~68%), whose associations’ hedonic tones were close to each other, may be the best targets for future interventions designed to reduce meat consumption through the use of meat alternatives. To conclude, introducing a simple segmentation allowed us to identify consumer segments with large potential to reduce meat consumption

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

This study evaluated the effects of dextran produced in situ by Weissella confusa A16 on the flavour and texture perception of wholegrain sorghum bread containing 50% of wheat flour. Descriptive sensory profiling revealed that sorghum sourdough bread containing in situ produced dextran (0.56% bread weight) was more elastic, foldable, moist, cohesive, soft, flexible, and smooth compared to control sorghum sourdough or native sorghum breads (p Peer reviewe