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p>Jingang Shi is the founder and CEO of EPC Natural Products Co., Ltd, a le
ading food ingredients company specializing in innovative natural sweetener
solutions that include stevia, thaumatin, and taste &flavor modulators
. Recognaized as one of top-tier inventors, Jingang has significantly contr
ibuted to improving the taste of stevia. He received master degree of chemi
cal engineering from Beijing University of Chemical Technology and EMBA fro
m Cheung Kong Graduate School of Business.
Over the past fiv
e years, Jingang formulated a groundbreaking hypothesis that taste stimuli
could be perceived through retronasal olfaction. In support of this theory,
EPC funded scientific research, spearheaded by accomplished scientists, to
delve into the mechanism of transferring and brain responses of retronasal
sensation of taste stimuli and its profound impact on the flavor profile o
f food and beverage products. Part of outcomes of these studies have been p
ublished academic journals, including "Chemical Senses" and "Food Quality a
nd Preference."
Beyond his role at EPC, Jingang is member of China Na
tional Standardization Technical Committees of Sensory Analysis. He serves
as PhD advisor of Zhejiang Gongshang University. He is a veteran of natural
ingredients, holding a board member at Ningbo Greenhealth Pharmaceutical C
o., Ltd., a herb extract manufacturer catering to the food supplement indus
try. Furthermore, he acts as a director at Wuhan Greenfoods Co., Ltd., a fo
od ingredient company specializing in natural food coloring manufacturing.<
br />
Abstract
The current paradigm in s
ensory science centers on dichotomy, non-volatile taste stimuli with the to
ngue's gustatory sensation and the volatile aroma with the nose’s olfactory
sensation. While research has explored the interplay among taste, tactile
sensations, and aroma, the underlying biological mechanisms remain unclear.
Interestingly, some studies have observed a significant reduction in taste
stimuli recognition when noses are clipped, yet a comprehensive scientific
explanation is lacking. A recent study conducted by EPC and the Laboratory
of Food Oral Processing at Zhejiang Gongshang University has delved into t
he role of retro-nasal sensation in the consumption of nonvolatile taste co
mpounds. The study introduces aerosol particles as a potential mechanism fo
r nasal mass transfer during eating and drinking, demonstrating that these
particles can be generated and migrate within the oral–retronasal route. Th
e research suggests that taste compounds within aerosol particles can be pe
rceived through the ortho and retronasal olfactory routes, challenging the
conventional separation of taste and smell. The findings indicate that non
volatile taste compounds, when carried in aerosol particles, influence sens
ory perception, impacting taste discrimination, sweetness intensity, and ov
erall liking. The study also underscores potential implications for food an
d beverage design, proposing that adjustments to aerosol generation could m
odify retro-nasal impact. In essence, this research unveils the intricate d
ynamics of taste and smell interactions, introducing the new concept of uni
chemosensation and underscoring the significance of retro-nasal sensation i
n shaping our eating and drinking experiences.
CONTACT:This email address is being protected from spambots. You need JavaScript enabled to view it.
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