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The Concept of Flavor Styles to Classify Flavors

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The Concept of Flavor Styles to Classify Flavors The concept of flavor styles to classify flavors Citation for published version (APA): Klosse, P. R. (2004). The concept of flavor styles to classify flavors. Academie voor Gastronomie. https://doi.org/10.26481/dis.20040324pk Document status and date: Published: 01/01/2004 DOI: 10.26481/dis.20040324pk Document Version: Publisher's PDF, also known as Version of record Please check the document version of this publication: • A submitted manuscript is the version of the article upon submission and before peer-review. There can be important differences between the submitted version and the official published version of record. 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Download date: 04 Oct. 2021 Universiteitsbibliotheek Universiiert Maastricht Colofon Omslagontwerp: [ Studio Evers Haarlem BV ] Vormgeving: [ Studio Evers Haarlem BV ] Redactie: Peter Klosse Illustraties: [ Studio Evers Haarlem BV ] Druk: Febodruk B.V. - Enschede Dit boek is gepubliceerd door Academie voor Gastronomie Amersfoortseweg 90 NL-7346 AA Hoog Soeren www.academiegastronomie.nl © Peter Klosse, 2004 ISBN 90-9017 885-6 NUR 882, 440, 447 Niets uit deze uitgave mag worden verveelvoudigd en/of openbaar gemaakt door middel van ( fotokopie, microfilm of op welke andere wijze en/of door welk ander medium ook, zonder voorafga schriftelijke toestemming van de uitgever. The Concept of Flavor Styles to classify Flavors Proefschrift ter verkrijging van de graad van doctor aan de Universiteit Maastricht, op gezag van de Rector Magnificus, Prof.mr. G.P.M.F. Mois, volgens het besluit van het College van Decanen, in het openbaar te verdedigen op woensdag 24 maart 2004 om 16.00 uur. door: Peter Ronald Klosse geboren te Apeldoorn op 3 februari 1956 Promotors: Prof.dr. W.H.M. Saris Prof.dr. H.C. Hemker Beoordelingscommissie: Prof.dr.ir. R.P. Mensink (voorzitter) Prof.dr. H.F.P. Hillen Prof.dr. P.B. Soeters Dr. H. This (Collège de France, Parijs) Prof.dr. van Trijp (Universiteit Wageningen) Contents 1. Introduction: The Classification of Flavors____________________________ 8 1.1 The elusive taste______________________________________________________ 8 1.2 Defining taste, flavor and related concepts______________________________ 9 1.3 Sensory Science_______________________________________________________ 11 1.4 Palatability and liking__________________________________________________ 15 1.5 From practice to th e o ry _______________________________________________ 17 1.6 Developing a flavor classification_______________________________________ 17 1.7 H ypothesis___________________________________________________________ 22 References___________________________________________________________ 23 2. The act of tasting: the physiology of flavor registration. A review._____ 26 2.1 Introduction__________________________________________________________ 26 2.1.1 Tasting: an intricate process_____________________________________ 26 2.1.2 Tasting: the oral process________________________________________ 27 2 .1.3 Flavor registration through three different systems________________ 28 2.2 The gustatory syste m _________________________________________________ 30 2 .2 .1 The tongue map: a general misconception________________________ 30 2.2.2 Papillae, taste buds and taste cells ______________________________ 31 2.2.3 Non-tasters, tasters and super-tasters___________________________ 33 2.2 A Basic flavor s? __________________________________________________ 35 2.3 The olfactory system __________________________________________________ 36 2.3.1 Orthonasal and retronasal smell_________________________________ 36 2.3.2 The olfactory process___________________________________________ 37 2.3.3 Odor composition and preferences_______________________________ 39 2.3 _A Olfaction, health and âge _______________________________________ 40 2 A The trigeminal system _________________________________________________ 41 2.4. / No flavor without some kind of mouthfeel________________________ 4 7 2.4.2 The neural trigem inal system ____________________________________ 4 7 2.4.3 CO2, astringency, and trigeminal sensitivity_______________________ 44 2.4.4 Underestimated rôle of thermo- and mechanoreceptors?___________ 45 2.5 Ascending the neural pathway_________________________________________ 46 2.5.7 Neural information and flavor___________________________________ 4 6 2.5.2 Further into the brain___________________________________________ 47 2.5.3 Biological need or hedonic value?________________________________ 48 2.5A Liking and wanting_____________________________________________ 50 2 .5.5 Flavor as the resuit of imprints of neural activities________________ 5 7 2.6 Sensory in te ra c tio n ___________________________________________________ 53 page b 2.6.1 Synesthesia_______________________________________________ 53 2.6.2 Flavor enhancement by umami_____________________________ 57 2.6.3 Adoptation and (de)sensitization___________________________ 59 2 .6 .4 Carry-over effects ________________________________________ _ 60 Conclusion ______________________________________________________ 62 References_____________________________________________________ _ 62 An empirical test of a new flavor classification model: the Flavor Styles Cube (FSC)____________________________________ 70 Abstract_________________________________________________________ 70 Introduction_____________________________________________________ 71 Materials and methods___________________________________________ 73 3.2.1 Description of the empirical flavor style model_______________ 73 3.2.2 Selection of products and target structure___________________ 76 3.2.3 Testing the empirical m o d e l________________________________ 79 Results__________________________________________________________ 80 3.3.1 Subject characteristics_____________________________________ 80 3.3.2 The hypothesized eight factorial structure of the FSC_________ 80 3.3.3 Restructuring the three dimensional FSC structure____________ 82 3 .3 .4 Confirming the three factor structure of the FSC_____________ 83 3.3.5 Evaluation of product positions in the Flavor Styles Cube_____ 84 Conclusion______________________________________________________ 86 References______________________________________________________ 89 The formulation and évaluation of Culinary Success Factors (CSFs) that determine the palatability of food __________________________ 92 Abstract_________________________________________________________ 92 Introduction_____________________________________________________ 93 Materials and methods___________________________________________ 94 4.2. 7 Study 1___________________________________________________ 94 4.2.2 Study 2 ___________________________________________________ 95 Results__________________________________________________________ 96 4.3.7 Results study 1: Culinary Success Factors____________________ 96 4 .3.2 Results study 2: Evaluation of CSF concept__________________ 97 Discussion_______________________________________________________ 100 4.4.7 Palatability objectified _____________________________________ 105 References ______________________________________________________ 106 Appendix 1: Questionnaire Chefs__________________________________ 108 Appendix 2: Tasting forms________________________________________ 109 Umami in w ine__________________________________________________ 110 Abstract________________________________________________________ 110 Contents 5.1 Umami and flavor_____________________________________________________110 5.2 Umami sources in w in e ________________________________________________ 113 5.2.1 Grape variety and maturity______________________________________ / 74 5.2.2 Alcoholic fermentation, influence of yeast________________________ 7 74 5.2.3 Malolactic fermentation_________________________________________ 7 75 5.2.4 Special types of fermentation: sweet wines and méthode traditionnelle _ 7 75 5.2.5 Other sources: ageing, ‘sur lie and batonnage’ ___________________ 7 76 5.3 Future ventures_______________________________________________________116 References________ __________________________________________________ 117 6. Analysis of giutamic acid in wine in relation to flavor: the
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