Rosa Antonella, Solla Paolo, Pinna Ilenia, Loy Francesco, Masala Carla
Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy.
Neurological Unit, AOU Sassari, University of Sassari, Viale S. Pietro 10, 07100 Sassari, Italy.
Nutrients. 2024 Dec 30;17(1):105. doi: 10.3390/nu17010105.
Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy.
The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization's potential effect in modulating sourness perception in subjects with hyposmia.
To this end, olfactory function was assessed with the Sniffin' Sticks test and gustatory function by the Taste Strips test. Sensory perception of a traditional white wine vinegar (WV) and a WV aromatized with myrtle (AWV) was evaluated. The sourness perception of the two vinegars was estimated through the rates of odor and taste pleasantness, intensity, and familiarity using a labeled hedonic Likert-type scale.
Our data indicated that in patients with hyposmia, a significant decrease was observed only in sour taste perception compared to controls. The increase in vinegar aroma due to the myrtle aromatization modulated sourness perception in patients with hyposmia.
Myrtle aromatization increased the number of significant correlations between odor and the taste dimensions of the vinegar in controls and in patients with hyposmia in a different manner.
酸味与酸碱平衡相关，而酸碱平衡对细胞代谢和健康状况至关重要。醋以醋酸为主要成分，是一种酸味食物，被认为是意大利第二常见的调味品。
本研究旨在评估嗅觉缺陷受试者与对照组在酸味感知上的差异，并评估香桃木芳香化对嗅觉减退受试者酸味感知的潜在调节作用。
为此，通过嗅棒测试评估嗅觉功能，通过味觉试纸测试评估味觉功能。评估了传统白葡萄酒醋（WV）和用香桃木芳香化的白葡萄酒醋（AWV）的感官感知。使用标记的享乐李克特型量表，通过气味和味道的愉悦度、强度和熟悉度来估计两种醋的酸味感知。
我们的数据表明，与对照组相比，嗅觉减退患者仅在酸味感知方面有显著下降。香桃木芳香化导致的醋香气增加调节了嗅觉减退患者的酸味感知。
香桃木芳香化以不同方式增加了对照组和嗅觉减退患者中醋的气味与味道维度之间显著相关性的数量。
