Sweetness but not sourness enhancement increases acceptance of cucumber and green capsicum purees in children.

For children it is important to consume enough vegetables to establish healthy dietary patterns. Taste acceptance is an important factor contributing to food choice and consumption. Sweetness and sourness enhancement can increase acceptance of specific foods in children. The aim of this study was to determine the effect of sweetness and sourness enhancement on acceptance of cucumber and green capsicum purees in 5-6-year-old children. Three concentrations of sucrose (2, 5 and 10%) and citric acid (0.05, 0.08 and 0.15%) were added to cucumber and green capsicum purees. Children (n = 70, 5.7 ±â€¯0.5 yrs) assessed acceptance of the vegetable purees using a 5-point hedonic facial scale. Sweetness enhancement significantly increased acceptance of cucumber purees (5 and 10% sucrose) and green capsicum purees (2 and 10% sucrose) compared to unmodified purees. Sourness enhancement (0.05, 0.08 and 0.15% citric acid) did not significantly influence acceptance of cucumber and green capsicum purees compared to unmodified purees. Children differed in acceptance of vegetable purees with added sucrose and citric acid. Sweetness likers (cucumber 77.1%, green capsicum 58.6%) accepted sucrose concentrations better than sweetness non-likers in both vegetables. Sourness likers (cucumber 50.0%, green capsicum 44.3%) accepted medium and high concentrations of citric acid better than sourness non-likers in cucumber and all citric acid concentrations in green capsicum. We conclude that enhancement of sweetness increases acceptance of cucumber and green capsicum purees in most children whereas enhancement of sourness is better accepted by only a few children. This study highlights the challenge to get children to better accept vegetables, since only sweetness enhancement improved acceptance while addition of sucrose is undesirable. For a small subset of children enhancing sourness might be an alternative strategy to increase acceptance of vegetables.

Impact of model fat emulsions on sensory perception using repeated spoon to spoon ingestion.

Eating is a dynamic behaviour, in which food interacts with the mechanical and physiological environment of the mouth. This dynamic interaction changes the oral surfaces leaving particles of food and building up a film on the oral surfaces, which may impact on the temporal perception during the eating experience. The effect of repeated spoon to spoon ingestion of oil in water emulsion products (2%-50% w/w oil) was evaluated using descriptive in-mouth and after swallowing sensory attributes. Descriptive sensory analysis indicated that fatty mouthfeel and afterfeel perception (measured post swallowing) increased with the number of spoonfuls for emulsions containing 50% fat. This effect is likely due to the build-up of oil droplet layers deposited on the mouth surfaces. There was an enhancement of fatty afterfeel intensity for 50% fat emulsions containing the more lipophilic aroma ethylhexanoate compared to ethyl butanoate, indicating a cross-modal interaction. No increase in these attributes from spoon to spoon was observed for the low oil emulsions; since most of the oil in the emulsion was swallowed and very little oil was likely to be left in the mouth. Sweetness perception increased as fat level increased in the emulsion due to an increase in the effective concentration of sugar in the aqueous phase. However, the sweetness perceived did not change from spoon to spoon, suggesting that any oil-droplets deposited on the oral surfaces did not form a complete barrier, restricting access of the sucrose to the taste buds. This study highlights the importance of measuring the dynamic nature of eating and demonstrated change in sensory perception occurring with repeated ingestion of model emulsions, which was likely due to a change in mouth environment.