On June 1st, PhD student Cong Lyu presented his research at the Altered Taste Symposium in Lyon, at the Institute Paul Bocuse. The symposium aims at providing scientific and expert knowledge on underlying mechanisms and the role of sensory knowledge and culinary know-how to increase meal pleasure and food intake.
Such strategies based on better understanding and enhancing the hedonic value of the eating experience could help against undernourishment and meet the nutritional requirements for vulnerable populations.
The focus of this year's conference was trigeminal sensations which included the hotness of chili peppers or mustard, the cooling of menthol, the warmth of cinnamon, the tingling of bubbles. The aim was to understand how trigeminal perception can influence preference and offer potential solutions or compensation strategies for altered eating.
Cong presented his work on the impact of trigeminal sensation from chili pepper on the perception of sensory properties and how chili burn can influence oral processing behaviours. His talk was entitled:
"Getting Hot: How oral burn impacts thickness discrimination of liquid foods and oral processing behaviour of solid foods"
Cong Lyu, Ciarán Forde, Markus Stieger