• Like
  • Save
Per Moller- Flavour Launch
Upcoming SlideShare
Loading in...5
×
 

Per Moller- Flavour Launch

on

  • 2,754 views

Flavour Launch Seminar, 28th March 2012: An introduction to taste and flavour by Per Møller, University of Copenhagen and co-Editor-in-Chief, Flavour.

Flavour Launch Seminar, 28th March 2012: An introduction to taste and flavour by Per Møller, University of Copenhagen and co-Editor-in-Chief, Flavour.

Statistics

Views

Total Views
2,754
Views on SlideShare
1,285
Embed Views
1,469

Actions

Likes
0
Downloads
5
Comments
0

3 Embeds 1,469

http://blogs.openaccesscentral.com 947
http://blogs.biomedcentral.com 516
http://translate.googleusercontent.com 6

Accessibility

Upload Details

Uploaded via as Microsoft PowerPoint

Usage Rights

© All Rights Reserved

Report content

Flagged as inappropriate Flag as inappropriate
Flag as inappropriate

Select your reason for flagging this presentation as inappropriate.

Cancel
  • Full Name Full Name Comment goes here.
    Are you sure you want to
    Your message goes here
    Processing…
Post Comment
Edit your comment

    Per Moller- Flavour Launch Per Moller- Flavour Launch Presentation Transcript

    • Flavour Per MøllerUniversity of Copenhagen pem@life.ku.dk
    • Many senses important for perception and appreciation of foods • taste • smell • touch (haptic) • trigeminality (pungency, irritation) • vision • audition • temperature • interoception What is flavour?
    • Demonstration• Chew and swallow a jelly-bean while you block your nose. What does it ’taste’ like?• Chew a jelly-bean with normal passage of air through your nose. Any difference in ’taste’ from what you perceived above?
    • Dana Small et al:fMRI experiments have demonstrated:• Differential neural responses evoked by orthonasal vs. Retronasal perception in humans, i.e. Neural recruitment is influenced by whether an odorant represents a food (Small et al. Neuron, Vol. 47, 593-605, 2005)and further• Separable substrates for anticipatory (i.e. sniffing the aroma) and consummatory food chemosensation (Small et al. Neuron, Vol 57, 786-797, 2008)
    • Benoist Schaal et al: Human foetuses learn odours from their pregnant mother’s DietFrom Schaal et al: Chem. Senses 25: 729-737, 2000
    • Trigeminal stimulants (strong spices)Two hypotheses• Strong spices increase metabolism (preliminary support for this hypothesis ~15%) - appropriate concentrations ? - other spices than chili ?• Strong spices increase satiety - smaller meals? - is time between meals unaffected?
    • Influence of chilli on hunger and satiety Hunger-satiety for hot/ordinary soup 10 9 8 7 VASscores 6 5 4 satiety (ordinary soup) 3 satiety (hot soup) 2 hunger (ordinary soup 1 hunger (hot soup) 0 0 5 10 15 20 25 35 40 45 50 55 Time (min)Reisfelt H. H., Møller P., unpublished
    • Does the ’hot’ soup taste worse? Liking hot/ordinary soup 10 hot 9 ordinary 8 7 VAS-scores 6 5 4 3 2 1 0 0 10 20 30 40 50 60 Tim e (m in) Reisfelt H. H., Møller P. unpublished
    • Motivation to eat more Wanting hot/ordinary soup 10 hot 9 ordinary 8 7 VAS-scores 6 5 4 3 2 1 0 0 10 20 30 40 50 60 Tim e (m in)Reisfelt H. H., Møller P. unpublished
    • Flavour – the journalwill:publish interdisciplinary articles on flavour, its generation and perception, andits influence on behaviour and nutrition as well as articles on thepsychophysical, psychological and chemical aspects of flavour including thosewhich take brain imaging approaches.we expect papers ranging from:philosophy, anthropology and economicsoverpsychology and neurosciencetophysics and chemistry.we hope:to make Flavour a journal not only for scientists, but also accessible tochefs and other food professionals who would not normally read thescientific literature.
    • Some scientific challenges for Flavour• What are the fundamental mechanisms by which we gain pleasure from the flavour of what we eat?• Are there any relationships between the pleasure derived from eating and satiation?• Can one transform a given food into a more healthy one without diminishing the hedonistic aspects• Food pairing principles - which foods go well together and why? Do any of these principles transcend different culinary traditions and cultures? If so, what are the determinants and underlying mechanisms of such universality?• Can humans be addicted to foods? If so, is this a physical or a behavioural addiction?• Can new insights into the physics of the structure and manipulation of food allow us to develop new textures, or textures that change according to the environment or over time while being consumed?• The inverse problem in cooking: from a perceptual and physical description of (the perfect) end result of a cooking process, can we describe the physical treatment(s) of the raw materials that will result in a given (e.g. the optimal) end result?