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A method named imprint paper spray ionization mass spectrometry (imprint-PSI-MS) has been developed and employed for the determination of pungency of peppers. A pepper fruit was cut into a triangular shape, deposited onto a triangular paper, and compressed by a homemade press tool aiming to imprint and transfer the pepper constituents onto the paper surface. Subsequently, the triangular paper was submitted to conventional PSI-MS analysis. Twelve peppers were analyzed, ranging from highly pungent to lowly pungent taste. Pepper pungency values from the Scoville scale (in Scoville heat units, SHU) were compared with the ion intensities of the capsaicin and dihydrocapsaicin compounds obtained from the imprint-PSI-MS analysis, and a correlation coefficient of 0.97 was achieved. In addition, the ion intensities of a sugar compound were monitored in all peppers, and the results were compared with the Scoville scale. Low sugar ion intensities were detected in pungent peppers, while high ion intensities were achieved in low-pungent peppers, suggesting that the pepper pungency may be determined by inversely relating pungency to sugar contents. This work demonstrates the utility of the imprint-PSI-MS method to perform rapid qualitative analyses of peppers and estimate the pungency by monitoring the pepper metabolites. Graphical abstract.

Objective : To elaborate normative values for a clinical psychophysical taste test ("Taste Strips”). Background : The "Taste Strips” are a psychophysical chemical taste test. So far, no definitive normative data had been published and only a fairly small sample size has been investigated. In light of this shortcoming for this easy, reliable and quick taste testing device, we attempted to provide normative values suitable for the clinical use. Setting : Normative value acquisition study, multicenter study. Methods : The investigation involved 537 participants reporting a normal sense of smell and taste (318 female, 219 male, mean age 44 years, age range 18-87 years). The taste test was based on spoonshaped filter paper strips ("Taste Strips”) impregnated with the four (sweet, sour, salty, and bitter) taste qualities in four different concentrations. The strips were placed on the left or right side of the anterior third of the extended tongue, resulting in a total of 32 trials. With their tongue still extended, patients had to identify the taste from a list of four descriptors, i. e., sweet, sour, salty, and bitter (multiple forcedchoice). To obtain an impression of overall gustatory function, the number of correctly identified tastes was summed up for a "taste score”. Results : Taste function decreased significantly with age. Women exhibited significantly higher taste scores than men which was true for all age groups. The taste score at the 10th percentile was selected as a cut-off value to distinguish normogeusia from hypogeusia. Results from a small series of patients with ageusia confirmed the clinical usefulness of the proposed normative values. Conclusion : The present data provide normative values for the "Taste Strips” based on over 500 subjects tested

Taste dysfunctions influence food choices, interpersonal communication and danger/health. A gustometry protocol is the mainstream for clinical taste disorders diagnosis and suggests possible therapeutics. No clinical gustometry protocol has been adapted and validated to the Portuguese population so far. We aim to validate a gustometry protocol based on strips made from filter paper impregnated with different taste solutions. Four concentrations each for sweet, sour, salty and bitter were administered to 75 subjects. Hypogeusia threshold is of 4.8 in this population. Repeated measures indicated a good reliability and validity for the taste strips (ρ 75 = 0.68, p < 0.001). Although Mediterranean food implies a heathy eating pattern, taste threshold scores may be lower because of its habituation to natural food flavoring. The taste strip gustometry protocol can be applied to the clinical practice in Portugal. It is quick, effective and cheap. The diagnostic utility of this method is indisputable, as well as the advantages we can obtain with its application, for early diagnosis and distinction between disorders of taste and smell.

Increased fruit and vegetable consumption early in life may lead to life-long intake of fruits and vegetables, which in turn may be beneficial for weight control and other health outcomes in later life. Although health officials worldwide recommend delaying solid foods until 6 months of age, younger infants often receive solid food, which may affect later obesity rates. The timing of introduction to solid foods is important both nutritionally and developmentally and may affect acceptance of foods both in infancy and later in life. Infants can clearly discriminate the flavors of different fruits and vegetables. Repeated flavor experiences promote the willingness to eat a variety of foods: infants will consume more of foods that have a familiar flavor and are more accepting of novel flavors if they have experience with flavor variety. Many flavors that the mother either ingests or inhales are transmitted to her milk and/or amniotic fluid. Mothers can help the transition from a diet exclusively of milk or formula to a mixed diet by providing the infant familiar flavors in both milk or formula and solid foods. Exposure to a variety of flavors during and between meals appears to facilitate acceptance of novel foods. Providing novelty in the context of a familiar food might prove to be an optimal combination to progressively accustom infants to a diversity of novel foods. When repeatedly exposing infants to flavors of some vegetables that have bitter tastes, mothers should focus not on infants’ facial expressions but on their willingness to eat the food and should continue to provide repeated opportunities to taste the food. Introducing children repeatedly to individual as well as a variety of fruits and vegetables, both within and between meals, might help them be more accepting of fruits and vegetables, which is difficult to enhance beyond toddlerhood.

Background: Foods people consume impact on their health in many ways. In particular, excess intake of salty, sweet and fatty foods and inadequate intake of fruits and vegetables have been related to many diseases including diabetes, hypertension, cardiovascular disease and some cancers. The flavor of a food determines its acceptability and modulates intake. It is thus critical to understand the factors that influence flavor preferences in humans. Aim: To outline several of the important factors that shape flavor preferences in humans. Methods: We review a series of studies, mainly from our laboratories, on the important role of early experiences with flavors on subsequent flavor preference and food intake. Results and Conclusions: Some taste preferences and aversions (e.g. liking for sweet, salty and umami; disliking for bitter) are innately organized, although early experiences can modify their expression. In utero events may impact on later taste and flavor preferences and modulate intake of nutrients. Both before and after birth, humans are exposed to a bewildering variety of flavors that influence subsequent liking and choice. Fetuses are exposed to flavors in amniotic fluid modulating preferences later in life and flavor learning continues after birth. Experience with flavors that are bitter, sour or have umami characteristics, as well as volatile flavors such as carrot and garlic, occurs through flavorings in breast milk, infant formula and early foods. These early experiences mold long-term food and flavor preferences which can impact upon later health.

The increasing application of complex natural and/or synthetic polymers to food packaging has required definitive information on the characteristics of the finished products. High temperature encountered during the manufacturing process may induce thermal decomposition products that can migrate into the packaged product and cause undesirable flavor. A general methodology for testing polymer odor and odor contributors is discussed in this article with examples representing the odor of a variety of packaging materials. The precursors and the mechanisms of the major volatile components of each packaging material are presented.

Objective: Preclinical studies indicate that dopaminergic transmission in the basal ganglia may be involved in processing of both pleasant and unpleasant stimuli. Given this, the aim of the present study was to assess taste responses to sweet, bitter, sour, and salty substances in patients with Parkinson's disease (PD). Methods: Rated intensity and pleasantness of filter paper discs soaked in sucrose (10–60%), quinine (0.025–0.5%), citric acid (0.25–4.0%), or sodium chloride (1.25–20%) solutions was evaluated in 30 patients with PD and in 33 healthy controls. Paper discs soaked in deionised water served as control stimuli. In addition, reactivity to 100 ml samples of chocolate and vanilla milk was assessed in both groups. Taste detection thresholds were assessed by means of electrogustometry. Sociodemographic and neuropsychiatric data, including cigarette smoking, alcohol consumption, tea and coffee drinking, depressive symptoms, and cognitive functioning were collected. Results: In general, perceived intensity, pleasantness, and identification of the sucrose, quinine, citric acid, or sodium chloride samples did not differ between the PD patients and controls. Intensity ratings of the filter papers soaked in 0.025% quinine were significantly higher in the PD patients compared with the control group. No inter-group differences were found in taste responses to chocolate and vanilla milk. Electrogustometric thresholds were significantly (p = 0.001) more sensitive in the PD patients. Conclusions: PD is not associated with any major alterations in responses to pleasant or unpleasant taste stimuli. Patients with PD may present enhanced taste acuity in terms of electrogustometric threshold.

The purpose of this study was to develop a quantifiable method to fix 6-n-propylthiouracil (PROP) onto filter paper disks and to test the validity of the method relative to the three-solution test, previously developed in this laboratory. Filter paper disks were impregnated with 50 mmol/l PROP or 1.0 mol/l NaCl then dried. The concentration of PROP per disk was determined to be 0.280 mg+/-2.2% (CV) by ethanol extraction. Subjects were studied in two groups (n=62 per group). All subjects were initially classified by the three-solution test and then were independently classified by the paper disk test. In the paper disk test, group means for PROP (+/-95% confidence interval) were calculated and used to establish numerical cutoff scores for taster group classification. Cutoff scores for Group 1 were used to classify subjects in Group 2, verifying that the cutoffs were applicable to another subject group. The percentage of nontasters, medium tasters, and supertasters identified by paper disk was 27%, 42%, and 31%, respectively, which is consistent with expected frequencies in the population. For Group 1, the agreement between the two classification methods ranged from 86% to 94% across taster groups. For Group 2, the agreement ranged from 83% to 100%. The contingency coefficient (P) of the degree of association between the two classification methods was high (P=0.77 and P=0.74 for Groups 1 and 2, respectively; P< or =.001). These results demonstrate that the paper disk method is a reliable screening tool for assessing sensitivity to PROP that has numerous applications in basic and applied research.

Two newly developed tests for gustatory sweating, providing both quantitative and topographic information, are presented. In both tests a paper stencil shaped to fit the complex anatomy of the parotid region is used. The blotting paper technique uses the difference in weight before and after gustatory stimulation to measure the amount of sweating. The iodine-sublimated paper histogram (ISPH) uses iodine sublimated office paper that changes colour when wet. The paper stencil is than digitized and a histogram algorithm applied to measure the area of sweating. A calibration of these tests with known and appropriate quantities of saline is presented.

Binary mixtures of aspartame prepared at three levels of concentration and dissolved in four ethanolic dilutions were perceptually evaluated. Sweet-pungent combinations were presented in solution or in disks of filter paper (paper) soaked in the solutions. Variations in sweetness and pungency were examined at two oral loci including the tip and the back plus the front of the tongue in the liquid condition or the tip and the back of the tongue in the paper condition. A similar behavior was observed in liquid and paper conditions; as the concentration of aspartame and ethanol increased so did the intensity for sweet and pungent qualities. Whereas sweetness was not influenced by ethanol addition (2-8 % V/V), a suppressive effect of aspartame (1-4 mM) on pungency was noted for liquid but not for the paper condition. Sweetness was enhanced when the back plus the front of the tongue was stimulated by solutions. Finally, there was a complex pattern of regional effects on the perceived pungency of alcoholic-sweet solutions that was not replicated in the paper condition.

The sensory and chemical shelf-life of UHT-milk stored at room temperature and at 6 degrees C in aluminium-foil, non-foil barrier (X-board) and PE cartons were investigated. UHT milk in aluminium-foil stored in the dark has a minimum shelf-life of 6 months, while the shelf-life is 4-5 months in X-board and PE cartons. When PE cartons and X-board cartons are stored with strong light exposure at 6 degrees C, a development of light-induced off-flavour is detected after 2 and 8 weeks, respectively. The light-induced off-flavour effect is more pronounced than the effect of non-light induced oxidation of unsaturated lipids.

An attempt is made to answer the questions: Is white a color? How do we see fluorescent and non-fluorescent whites? What is the psychological and symbolic significance of white? A qualitative study was based on a sample of 1818 people from 24 differentiated groups from the age of 6 upwards. Two techniques were used in the enquiry: the well-known word association test, and a non-verbal method, new to psychology, which was devised specifically for the purpose of defining the psychological significance of white by emotional reference to a set of grey shades, a set of chromatic colors and a set of simple shapes. In a quantitative study, a sample of 1994 people were asked their reactions to fluorescent and non-fluorescent whites. This work was supplemented by linguistic investigations of the anthropological and physiological significance of white. The conclusion reached is that white meets a psychic need in man. Almost all the respondents attributed the characteristic of "whiteness" only to fluorescent whites.