per moller- flavour launch

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


  • 1.Flavour Per MllerUniversity of Copenhagen

2. Many senses important for perception and appreciation of foods taste smell touch (haptic) trigeminality (pungency, irritation) vision audition temperature interoceptionWhat is flavour? 3. Demonstration Chew and swallow a jelly-bean while youblock your nose. What does it taste like? Chew a jelly-bean with normal passage ofair through your nose. Any difference intaste from what you perceived above? 4. Dana Small et al:fMRI experiments have demonstrated: Differential neural responses evoked by orthonasal vs. Retronasalperception in humans, i.e. Neural recruitment is influenced by whether anodorant represents a food(Small et al. Neuron, Vol. 47, 593-605, 2005)and further Separable substrates for anticipatory (i.e. sniffing the aroma) andconsummatory food chemosensation(Small et al. Neuron, Vol 57, 786-797, 2008) 5. Benoist Schaal et al: Human foetuses learn odours from their pregnant mothers DietFrom Schaal et al: Chem. Senses 25: 729-737, 2000 6. Trigeminal stimulants (strongspices)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? 7. Influence of chilli on hunger andsatiety Hunger-satiety for hot/ordinary soup 10 9 8 7 VASscores 6 5 4satiety(ordinary soup) 3satiety (hotsoup) 2hunger(ordinary soup 1hunger (hotsoup) 00 5 10 15 202535 40 4550 55 Time (min)Reisfelt H. H., Mller P., unpublished 8. Does the hot soup taste worse?Liking hot/ordinary soup10 hot 9 ordinary 8 7 VAS-scores 6 5 4 3 2 1 0 0 10 20 30 40 50 60 Tim e (m in)Reisfelt H. H., Mller P. unpublished 9. Motivation to eat moreWanting hot/ordinary soup10 hot 9 ordinary 8 7 VAS-scores 6 5 4 3 2 1 0 0 102030 40 50 60 Tim e (m in)Reisfelt H. H., Mller P. unpublished 10. 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. 11. Some scientific challenges for Flavour What are the fundamental mechanisms by which we gain pleasure from the flavour ofwhat 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 thehedonistic aspects Food pairing principles - which foods go well together and why? Do any of theseprinciples transcend different culinary traditions and cultures? If so, what are thedeterminants 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 usto develop new textures, or textures that change according to the environment orover time while being consumed? The inverse problem in cooking: from a perceptual and physical description of (theperfect) end result of a cooking process, can we describe the physical treatment(s) ofthe raw materials that will result in a given (e.g. the optimal) end result?