Abstracts - Association for Chemoreception Sciences

and/or bitter taste are expressed not only in gustatory tissues
but also in the intestinal and respiratory epithelia. In this study,
we examined the expression of Pou2f3 in the extra-oral epithelial
chemosensory cells and the impact of Pou2f3 knockout on the
cells. In the intestinal epithelium, the expression of Pou2f3
was observed in the tuft/brush cells that express Plcb2 and
Trpm5 and participate in opioid secretion by chemosensing.
Pou2f3-deficient mice lacked the expression of Plcb2, Trpm5,
and other tuft/brush cell marker genes, but they still expressed
characteristric genes of enteroendocrine cells. In the respiratory
epithelium of the nasal cavity, the expression of Pou2f3 was
observed in the solitary chemosensory cells (SCCs) that express
Tas1r3, Tas2rs, Gnat3, Plcb2, and Trpm5. The expression of
all these genes was lost in the Pou2f3-defficient mice. We also
found Pou2f3 expression in a subset of microvillus cells in the
main olfactory epithelium (MOE) where Trpm5 but not Plcb2,
Ggust, or taste receptors were expressed. Pou2f3-deficient mice
exhibited the lack of Trpm5 expression in the MOE. Taken
together, these data demonstrate that Pou2f3 expression is
associated with the expression of Trpm5 in multiple types
of chemosensory cells, and suggest that Pou2f3 is a master
regulator of differentiation of Trpm5-expressing chemosensory
cells in digestive and respiratory epithelia. 1 Nat. Neurosci.
14, 685-687 (2011)
#P34 POSTER SESSION I:
MULTIMODAL RECEPTION; CHEMOSENSATION
AND DISEASE; OLFACTION PERIPHERY
Aronia Berry Juice Sensory Analysis by Harvest Time and
Oral Sensory Phenotype
Jeeha Park 1 , Shristi Rawal 1 , Mark H Brand 2 , Shelley Durocher 2 ,
Mastaneh Sharafi 1 , Valerie B Duffy 1
1
University of Connecticut/Allied Health Sciences Storrs, CT, USA,
2
University of Connecticut/Plant Science and Landscape Architecture
Storrs, CT, USA
Aronia berries (chokeberries) have very high levels of healthpromoting
antioxidants yet can cause a “choking” sensation
due to bitterness and astringency. We aimed to describe oral
sensations and palatability of aronia juice, including variation
by harvest time and oral sensory phenotype. Ripe aronia berries
were harvested at 7 time points and juiced for oral sampling
by 50 adults who were phenotyped for chemosensory function
by the NHANES protocol, olfactometer, and propylthiouracil
(PROP) bitterness. The adults reported quality intensities of
prototypical tastes, oral chemesthetic compounds, foods, berry
juice and non-oral stimuli, which served as sensory standards.
The juice qualities correlated with alum astringency, quinine
bitterness, and citric acid sourness but, unlike apple or grapefruit
juices, did not correlate with sucrose sweetness. The average
berry juice response was weakly dislike (range—v. strongly
dislike to above moderately like). Astringency was the strongest
sensation, yet sweetness was the primary driver of liking in
multiple regression analysis. Those who liked the juice reported
a greater balance between astringency and either sourness or
sweetness. The juices were more sweet and less sour/astringent
in the middle versus first harvest time, corresponding to greater
acceptance. Classifying by PROP relative to quinine bitterness
identified adults who differed in intensities of prototypical oral
stimuli but not in intensities of odors. Those who perceived more
PROP relative to quinine bitterness also reported the juice as less
sour, less balanced between astringency and sourness, and more
disliked than those who perceived high bitterness from PROP
and quinine. Further study aims to identify ways to maximize
the palatability of aronia juice, individualized to taste phenotype.
Acknowledgements: USDA/Hatch and USDA NE SARE
#P35 POSTER SESSION I:
MULTIMODAL RECEPTION; CHEMOSENSATION
AND DISEASE; OLFACTION PERIPHERY
Temperature of served water can influence sensory perception
and acceptance of subsequent food
Han-Seok Seo 1 , Pauline Mony 1,2 , Tonya Tokar 1 , Peggy Pang 1 ,
Alexandra Fiegel 1 , Jean-François Meullenet 1
1
University of Arkansas/Food Science Fayetteville, AR, USA,
2
French National School of Agricultural Science and Engineering in
Toulouse Castanet Tolosan Cedex, France
The cross-cultural difference in meal pattern exists in the typical
temperature of water served with meals. For example, North
American people, as a whole, are used to drinking iced water/
beverages, while Asian or European people show a preference
for hot water/tea or room temperature water, respectively. It has
been proven that food perception and acceptance are affected
by oral temperature, as well as by serving temperature of food.
Based on the fact that the iced or hot water served with meals
can modulate the oral temperature, the present study aimed to
determine if the temperature of served water can modulate the
sensory perception of foods subsequently consumed. Following
a mouth rinse with water served at 4, 20, and 50 °C for 5 s,
two types of food: dark chocolate or cheddar cheese were
evaluated in terms of sensory intensity and overall liking. For
the dark chocolate, the intensity ratings for sweetness, chocolate
flavor, and creaminess were significantly lower when following
water at 4 °C than when following water at either 20 or 50 °C.
However, the effect of water temperature on sensory perception
was not observed with cheddar cheese. In addition, the overall
liking for the dark chocolate was significantly lower when
following water at 4 °C than when following water at either 20
or 50 °C. In conclusion, the current study demonstrates new
empirical evidence that the consumption of iced water can
decrease perceived intensities of sweetness, chocolate flavor,
and creaminess for subsequently consumed chocolate. Our
findings suggest a possibility that the North American frequent
consumption of iced water/soda may reduce their sensitivity to
sweet tasting stimuli, thereby leading to the preference for more
highly sweetened foods. Acknowledgements: This research was
supported by start-up funding from the University of Arkansas
Division of Agriculture to HS SEO.
POSTER PRESENTATIONS
Abstracts are printed as submitted by the author(s).
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