Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536. / Jaeger, S. R.; Reinbach, H. C.; Roigard, C. M.; McRae, J. F.; Pineau, B.; Chheang, S. L.; Beresford, M. K.; Rouse, S. A.; Jin, D.; Paisley, A. G.; Jia, Y.; Newcomb, R. D.

In: Food Research International, Vol. 62, 2014, p. 205-214.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Jaeger, SR, Reinbach, HC, Roigard, CM, McRae, JF, Pineau, B, Chheang, SL, Beresford, MK, Rouse, SA, Jin, D, Paisley, AG, Jia, Y & Newcomb, RD 2014, 'Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536', Food Research International, vol. 62, pp. 205-214. https://doi.org/10.1016/j.foodres.2014.02.038

APA

Jaeger, S. R., Reinbach, H. C., Roigard, C. M., McRae, J. F., Pineau, B., Chheang, S. L., Beresford, M. K., Rouse, S. A., Jin, D., Paisley, A. G., Jia, Y., & Newcomb, R. D. (2014). Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536. Food Research International, 62, 205-214. https://doi.org/10.1016/j.foodres.2014.02.038

Vancouver

Jaeger SR, Reinbach HC, Roigard CM, McRae JF, Pineau B, Chheang SL et al. Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536. Food Research International. 2014;62:205-214. https://doi.org/10.1016/j.foodres.2014.02.038

Author

Jaeger, S. R. ; Reinbach, H. C. ; Roigard, C. M. ; McRae, J. F. ; Pineau, B. ; Chheang, S. L. ; Beresford, M. K. ; Rouse, S. A. ; Jin, D. ; Paisley, A. G. ; Jia, Y. ; Newcomb, R. D. / Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536. In: Food Research International. 2014 ; Vol. 62. pp. 205-214.

Bibtex

@article{82a60e0a01504b9595d485e0ba1f98b5,
title = "Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536",
abstract = "The aroma compound β-ionone is present in many fruits and vegetables and their derived products. Odour profiles at different β-ionone concentrations and perceived contributions of β-ionone to food/beverage flavour have only been partially established, and they generally do not extend to differences among individuals who vary in their sensitivity to the odour. Recent research has identified rs6591536, a single nucleotide polymorphism (SNP) located in the coding region of the odorant receptor OR5A1 as responsible for major differences in ability to detect β-ionone odour. In Study 1, using trained sensory panellists (n = 12), odour profiles were obtained for a range of β-ionone concentrations and compared across sensitivity groups defined by genotypes for rs5691536 (GG/AG or AA). A similar comparative approach was used in Studies 2 and 3, where participants (n = 104 and 158) characterised food/beverage stimuli containing added β-ionone using check-all-that-apply questions. The concentration of β-ionone required to elicit perception of the 'floral', 'rose/violet' and 'aromatic/fragrant' characteristics typically associated with β-ionone depended on the background fruit flavour (apple, raspberry, orange) and/or the product type (juice, jelly). It also differed among people classified as more sensitive ({"}sensitive{"}) and more insensitive ({"}insensitive{"}) to the odour of β-ionone. Perception of negative aspects of β-ionone (incl. 'sour, acid, vinegar', 'sharp, pungent', 'soap', 'chemical', 'artificial', 'aftertaste', 'woody') was encountered in all studies, but with varying frequency depending on concentration of added β-ionone and whether participants were {"}sensitive{"} or {"}insensitive{"} to β-ionone. There was some evidence in Study 3 that perception of β-ionone flavour was masked by the fruity flavours of the test products and that changes in 'sweet' and 'fruity' were associated with β-ionone spike concentration. Overall, this research suggests a need to consider genotype-encoded sensitivity together with other variables when measuring human flavour perception.",
keywords = "Consumer research, Genotype, Odour profiling, Sensory perception",
author = "Jaeger, {S. R.} and Reinbach, {H. C.} and Roigard, {C. M.} and McRae, {J. F.} and B. Pineau and Chheang, {S. L.} and Beresford, {M. K.} and Rouse, {S. A.} and D. Jin and Paisley, {A. G.} and Y. Jia and Newcomb, {R. D.}",
year = "2014",
doi = "10.1016/j.foodres.2014.02.038",
language = "English",
volume = "62",
pages = "205--214",
journal = "Food Research International",
issn = "0963-9969",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Sensory characterisation of food and beverage stimuli containing β-ionone and differences between individuals by genotype for rs6591536

AU - Jaeger, S. R.

AU - Reinbach, H. C.

AU - Roigard, C. M.

AU - McRae, J. F.

AU - Pineau, B.

AU - Chheang, S. L.

AU - Beresford, M. K.

AU - Rouse, S. A.

AU - Jin, D.

AU - Paisley, A. G.

AU - Jia, Y.

AU - Newcomb, R. D.

PY - 2014

Y1 - 2014

N2 - The aroma compound β-ionone is present in many fruits and vegetables and their derived products. Odour profiles at different β-ionone concentrations and perceived contributions of β-ionone to food/beverage flavour have only been partially established, and they generally do not extend to differences among individuals who vary in their sensitivity to the odour. Recent research has identified rs6591536, a single nucleotide polymorphism (SNP) located in the coding region of the odorant receptor OR5A1 as responsible for major differences in ability to detect β-ionone odour. In Study 1, using trained sensory panellists (n = 12), odour profiles were obtained for a range of β-ionone concentrations and compared across sensitivity groups defined by genotypes for rs5691536 (GG/AG or AA). A similar comparative approach was used in Studies 2 and 3, where participants (n = 104 and 158) characterised food/beverage stimuli containing added β-ionone using check-all-that-apply questions. The concentration of β-ionone required to elicit perception of the 'floral', 'rose/violet' and 'aromatic/fragrant' characteristics typically associated with β-ionone depended on the background fruit flavour (apple, raspberry, orange) and/or the product type (juice, jelly). It also differed among people classified as more sensitive ("sensitive") and more insensitive ("insensitive") to the odour of β-ionone. Perception of negative aspects of β-ionone (incl. 'sour, acid, vinegar', 'sharp, pungent', 'soap', 'chemical', 'artificial', 'aftertaste', 'woody') was encountered in all studies, but with varying frequency depending on concentration of added β-ionone and whether participants were "sensitive" or "insensitive" to β-ionone. There was some evidence in Study 3 that perception of β-ionone flavour was masked by the fruity flavours of the test products and that changes in 'sweet' and 'fruity' were associated with β-ionone spike concentration. Overall, this research suggests a need to consider genotype-encoded sensitivity together with other variables when measuring human flavour perception.

AB - The aroma compound β-ionone is present in many fruits and vegetables and their derived products. Odour profiles at different β-ionone concentrations and perceived contributions of β-ionone to food/beverage flavour have only been partially established, and they generally do not extend to differences among individuals who vary in their sensitivity to the odour. Recent research has identified rs6591536, a single nucleotide polymorphism (SNP) located in the coding region of the odorant receptor OR5A1 as responsible for major differences in ability to detect β-ionone odour. In Study 1, using trained sensory panellists (n = 12), odour profiles were obtained for a range of β-ionone concentrations and compared across sensitivity groups defined by genotypes for rs5691536 (GG/AG or AA). A similar comparative approach was used in Studies 2 and 3, where participants (n = 104 and 158) characterised food/beverage stimuli containing added β-ionone using check-all-that-apply questions. The concentration of β-ionone required to elicit perception of the 'floral', 'rose/violet' and 'aromatic/fragrant' characteristics typically associated with β-ionone depended on the background fruit flavour (apple, raspberry, orange) and/or the product type (juice, jelly). It also differed among people classified as more sensitive ("sensitive") and more insensitive ("insensitive") to the odour of β-ionone. Perception of negative aspects of β-ionone (incl. 'sour, acid, vinegar', 'sharp, pungent', 'soap', 'chemical', 'artificial', 'aftertaste', 'woody') was encountered in all studies, but with varying frequency depending on concentration of added β-ionone and whether participants were "sensitive" or "insensitive" to β-ionone. There was some evidence in Study 3 that perception of β-ionone flavour was masked by the fruity flavours of the test products and that changes in 'sweet' and 'fruity' were associated with β-ionone spike concentration. Overall, this research suggests a need to consider genotype-encoded sensitivity together with other variables when measuring human flavour perception.

KW - Consumer research

KW - Genotype

KW - Odour profiling

KW - Sensory perception

U2 - 10.1016/j.foodres.2014.02.038

DO - 10.1016/j.foodres.2014.02.038

M3 - Journal article

AN - SCOPUS:84896519299

VL - 62

SP - 205

EP - 214

JO - Food Research International

JF - Food Research International

SN - 0963-9969

ER -

ID: 210532463