Exhibitors 2023



MODULA IL GUSTO AMARO DEL CAFFÈ

MODULA IL GUSTO AMARO DEL CAFFÈ

To encourage citizens to consume less sugar, purpose of one of the activities of the ONFOODS project "Research and Innovation for Sustainable Food and Nutrition", a simple experiment with coffee based on taste-taste and taste-smell interactions is proposed. For example, a small amount of salt reduces the bitter taste and emphasizes the sweetness. The interaction with aromas also influences perception because the brain interprets together the combination of stimuli coming from the olfactory and taste receptors to produce the flavor of the food. Useful suggestions will be given to reduce the perception of bitterness and limit the amount of added sugar.

MODULA IL GUSTO AMARO DEL CAFFÈ

Fiorella Sinesio, Elisabetta Moneta, Marina Peparaio, Eleonora Saggia Civitelli

Researchers and specialized technicians from the Food and Nutrition Research Center of CREA (Council for Agricultural Research and Economics). Authors of sensory and consumer studies focused on food quality, consumer perceptions and preferences and influences on food choices and preferences.


  B7 (pav. 4B.07)
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Data updated on 2024-07-18 - 7.02.59 pm