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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Tactile senses encompass touch, temperature, and pain, each mediated by specific receptors. Touch receptors detect mechanical energy or pressure against the skin. Sensory fibers from these receptors enter the spinal cord and relay information to the brain stem. Here, most fibers cross over to the opposite side of the brain. The touch information then moves to the thalamus, which projects a map of the body's surface onto the somatosensory areas of the parietal lobes in the cerebral cortex.
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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Related Experiment Video

Updated: May 13, 2025

Fruit Volatile Analysis Using an Electronic Nose
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Aroma Release and Consumer Perception During Cider Consumption.

Yuqing Chen1, Ruoqing Zhao1, Guoxin Jiang2

  • 1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.

Foods (Basel, Switzerland)
|April 15, 2025
PubMed
Summary
This summary is machine-generated.

Chinese consumers prefer sweet apple cider with fruity and tropical fruit notes. Aroma compounds linked to sweet and fruity flavors were consistent across orthonasal and retronasal perceptions, guiding cider development.

Keywords:
apple cideraroma releaseconsumers preferenceretronasal olfactionsensory analysis

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Analytical Chemistry

Background:

  • Consumer acceptance of apple cider is significantly influenced by flavor.
  • Understanding the link between sensory attributes, volatile compounds, and consumer preference is crucial for cider production.
  • Limited research exists on Chinese consumer preferences for apple cider flavor profiles.

Purpose of the Study:

  • To identify preferred sensory attributes of commercial apple ciders among Chinese consumers.
  • To characterize aroma release using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS) for orthonasal and retronasal perceptions.
  • To correlate sensory data with volatile compounds using partial least squares (PLS) analysis.

Main Methods:

  • Sensory analysis of commercial apple ciders.
  • Gas chromatography-mass spectrometry (GC-MS) for volatile compound identification.
  • Gas chromatography-ion mobility spectrometry (GC-IMS) for aroma characterization.
  • Partial least squares (PLS) regression for sensory data-volatile compound correlation.

Main Results:

  • Chinese consumers showed a preference for "sweet cider" with popular attributes including "tropical fruit", "fruity", and "sweet".
  • GC-MS identified 63 volatile compounds; GC-IMS detected fewer compounds but provided complementary aroma data.
  • PLS models revealed key volatile compounds correlating with preferred sensory attributes, with notable consistency between orthonasal and retronasal models for "sweet" and "fruity" notes.

Conclusions:

  • Sensory attributes like "sweet", "fruity", and "tropical fruit" are key drivers of Chinese consumer preference in apple cider.
  • Specific volatile compounds significantly contribute to these preferred sensory profiles, with consistent correlations observed in both orthonasal and retronasal aroma perception.
  • This study provides valuable insights for developing apple ciders tailored to Chinese consumer tastes by linking chemical composition to sensory experience.