fMRI-validated flavor enhancers to block and mask the off-tastes and undesirable notes of plant-based oils

Plant-based oils often contain bitter or astringent compounds derived from plant materials, and the oxidation of certain oil constituents can further lead to unpleasant off-tastes and off-notes. These sensory defects may negatively impact consumer perception, resulting in a diminished perception of product quality.

EPC has developed advanced flavor modifiers based on a novel understanding of flavor perception, challenging the conventional dichotomy of olfaction and gustation. Traditional models categorize olfaction as the detection of volatile aromas through the nasal cavity, while gustation is perceived via non-volatile tastants on the tongue. However, EPC's research reveals that taste stimuli can also be processed via retronasal olfaction through aerosols formed in the oral cavity during ingestion. This pathway facilitates the transfer of orally ingested substances from the mouth to the nasal cavity, where they contribute to sensory perception.

The perception of plant oil quality is shaped by the interaction between top-down expectations, informed by previous consumption experiences, and bottom-up sensory inputs from the oil. When off-tastes or off-notes are present in plant oils, the bottom-up signals from the oral and nasal cavities may become ambiguous, failing to align with the expected sensory profile. The resulting sensory mismatch triggers a search for sensory defects, which ultimately leads to dissatisfaction and a perception of inferior product quality.

EPC's flavor modifiers are carefully designed by investigating the interactions between natural molecules, saliva, and sensory receptors, as well as the mechanisms by which these molecules are transferred to the nasal cavities. These modifiers effectively block unpleasant tastes and mask undesirable aromas. Functional magnetic resonance imaging (fMRI) studies have demonstrated that EPC’s flavor modifiers elicit enhanced neural activity in brain regions associated with taste perception, intensity, attention, and multisensory integration. This synergistic activity facilitates the enhancement of both taste and aroma, resulting in a more palatable and pleasant sensory experience for plant-based oils.