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Artykuły w czasopismach na temat „Bitterness (taste)”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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1

Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (December 21, 2018): 1. http://dx.doi.org/10.3390/metabo9010001.

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To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of

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2

Delompré, Thomas, Christine Belloir, Christophe Martin, Christian Salles, and Loïc Briand. "Detection of Bitterness in Vitamins Is Mediated by the Activation of Bitter Taste Receptors." Nutrients 14, no. 19 (October 5, 2022): 4141. http://dx.doi.org/10.3390/nu14194141.

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Vitamins are known to generate bitterness, which may contribute to an off-taste or aftertaste for some nutritional supplements. This negative sensation can lead to a reduction in their consumption. Little is known about the bitter taste threshold and taste sensing system for the bitter taste detection of vitamins. To better understand the mechanisms involved in bitterness perception, we combined taste receptor functional assays and sensory analysis. In humans, bitter taste detection is mediated by 25 G-protein-coupled receptors belonging to the TAS2R family. First, we studied the bitterness of

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3

Lush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.

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SummaryGlycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is proba

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4

Ervina, Ervina, Ingunn Berget, and Valérie L. Almli. "Investigating the Relationships between Basic Tastes Sensitivities, Fattiness Sensitivity, and Food Liking in 11-Year-Old Children." Foods 9, no. 9 (September 18, 2020): 1315. http://dx.doi.org/10.3390/foods9091315.

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This study investigates the relationships between basic tastes and fattiness sensitivity and food liking in 11-year-old children. The basic taste sensitivity of 106 children was measured using different methods, namely detection (DT) and recognition (RT) thresholds, and taste responsiveness. Caffeine and quinine (bitter), sucrose (sweet), citric acid (sour), sodium chloride (salty), and monosodium glutamate (umami) were investigated for DT and RT at five concentrations in water solutions. In addition, taste responsiveness and liking were collected for the high-intensity concentrations. PROP (6

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5

Jioe, Irvan Prawira Julius, Huey-Ling Lin, and Ching-Chang Shiesh. "The Investigation of Phenylalanine, Glucosinolate, Benzylisothiocyanate (BITC) and Cyanogenic Glucoside of Papaya Fruits (Carica papaya L. cv. ‘Tainung No. 2’) under Different Development Stages between Seasons and Their Correlation with Bitter Taste." Horticulturae 8, no. 3 (February 24, 2022): 198. http://dx.doi.org/10.3390/horticulturae8030198.

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Papaya fruit is one of economic crops in Taiwan, mostly eaten as table fruits. In some Asian countries, unripe papaya fruit is eaten as salad and this led to trends in Taiwan as well. However, unripe papaya fruit may taste bitter during cool seasons. Glucosinolate and cyanogenic glucoside are among the substances that cause bitter taste in many plants, which can also be found in papaya. However, there is still no report about the relationship between seasons and bitter taste in papaya fruits. Thus, the purpose of this study is to investigate the glucosinolate biosynthesis and its correlation b

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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (May 18, 2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.

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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respective

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7

Li, Li-Jun, Wan-Seng Tan, Wen-Jing Li, Yan-Bing Zhu, Yi-Sheng Cheng, and Hui Ni. "Citrus Taste Modification Potentials by Genetic Engineering." International Journal of Molecular Sciences 20, no. 24 (December 8, 2019): 6194. http://dx.doi.org/10.3390/ijms20246194.

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Citrus fruits are mainly consumed as fresh fruit and processed juice products. They serve as nutritional and a tasty diet in our daily life. However, the formidable bitterness and delayed bitterness significantly impact the citrus industry attributable to the two major bitter compounds naringin and limonin. The extremely sour and acidic also negatively affects the sensory quality of citrus products. Citrus breeding programs have developed different strategies to improve citrus quality and a wealth of studies have aimed to uncover the genetic and biochemical basis of citrus flavor. In this mini

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8

Cometto-Muñiz, J. Enrique, María Rosa García-Medina, Amalia M. Calviño, and Gustavo Noriega. "Interactions between Co2 Oral Pungency and Taste." Perception 16, no. 5 (October 1987): 629–40. http://dx.doi.org/10.1068/p160629.

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Two experiments are reported in which the perceptual interactions between oral pungency, evoked by CO2, and the taste of each of four tastants–sucrose (sweet), quinine sulfate (bitter), sodium chloride (salty), and tartaric acid (sour)–were explored. In experiment 1 the effect of three concentrations of each tastant on the stimulus-response function for perceived oral pungency, in terms of both rate of change (slope) and relative position along the perceived pungency axis, was determined. In experiment 2 the effect of three concentrations of CO2 on the stimulus-response function for the percei

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9

Soares, Susana, Elsa Brandão, Carlos Guerreiro, Sónia Soares, Nuno Mateus, and Victor de Freitas. "Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste." Molecules 25, no. 11 (June 2, 2020): 2590. http://dx.doi.org/10.3390/molecules25112590.

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Astringency and bitterness are organoleptic properties widely linked to tannin compounds. Due to their significance to food chemistry, the food industry, and to human nutrition and health, these tannins’ taste properties have been a line of worldwide research. In recent years, significant advances have been made in understanding the molecular perception of astringency pointing to the contribution of different oral key players. Regarding bitterness, several polyphenols have been identified has new agonists of these receptors. This review summarizes the last data about the knowledge of these tas

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10

An, Uijeong, Xiaofen Du, and Wanyi Wang. "Consumer Expectation of Flavored Water Function, Sensory Quality, and Sugar Reduction, and the Impact of Demographic Variables and Woman Consumer Segment." Foods 11, no. 10 (May 16, 2022): 1434. http://dx.doi.org/10.3390/foods11101434.

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This study aimed to investigate consumer expectation of flavored water and potential consumer segments. The results showed flavored water was ranked the fourth most popular drink, after plain water, tea, and coffee, by 901 participants. Consumers highly expected functional flavored water with refreshing (87.4% selection), thirst-quenching (73.7%), and tasty (65.7%) qualities, containing vitamins, minerals, and antioxidants, and providing energy. Expected flavored water sensory qualities included temperature (62.4%), flavor (52.4%), and sweet taste (47.4%); lemon, berry, and lime flavors were m

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11

Jioe, Irvan Prawira Julius, Ching-Chang Shiesh, and Huey-Ling Lin. "Bitterness of Papaya Milk Is Related to Protein and Free Amino Acid Contents, with Phenylalanine and Tyrosine/Tryptophan Levels Being the Most Important." HortScience 58, no. 3 (March 2023): 261–67. http://dx.doi.org/10.21273/hortsci16941-22.

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Papaya milk, a mixture of papaya pulp and dairy milk, is one of the most popular beverages in Taiwan. However, the enzymes present in papaya can cause accumulation of hydrophobic amino acids, resulting in a bitter taste of papaya milk. Thus, it is important to select papaya cultivars without the potential to form the bitter taste, but it is difficult to select these papaya cultivars using a sensory test. The purpose of this research was to investigate the relationship between the intensity of the bitterness with the contents of proteins and free amino acids. The results indicated that neither

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12

Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, food propensity and BMI of preadolescent children: How are they related?" Open Research Europe 1 (August 1, 2022): 127. http://dx.doi.org/10.12688/openreseurope.14117.2.

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Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity, eating behaviour, food propensity and BMI (Body Mass Index) in preadolescents. Methods: Preadolescents’ taste sensitivity was measured by detection threshold of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity

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13

Ervina, Ervina, Valérie L. Almli, Ingunn Berget, Sara Spinelli, Julia Sick, and Caterina Dinnella. "Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples." Nutrients 13, no. 8 (August 7, 2021): 2721. http://dx.doi.org/10.3390/nu13082721.

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The objective of this study was to investigate the relationships between taste responsiveness and food liking in preadolescents. Model food samples of grapefruit juice (GF) and vegetable broth (VB) modified with four additions of sucrose and sodium chloride, respectively, were employed. Intensity perception for sweetness, sourness, and bitterness were measured in GF while saltiness and umami were measured in VB. The children (N = 148) also completed food choice, familiarity, stated liking and neophobia questionnaires. The test was conducted at school, with instructions provided remotely via vi

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14

Lush, I. E., N. Hornigold, P. King, and J. P. Stoye. "The genetics of tasting in mice VII. Glycine revisited, and the chromosomal location of Sac and Soa." Genetical Research 66, no. 2 (October 1995): 167–74. http://dx.doi.org/10.1017/s0016672300034510.

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SummaryPrevious work which appeared to show that some strains of mice taste glycine solutions as bitter has been found to be in error. The bitterness came from copper glycinate which formed in the brass drinking spouts. Taste testing with copper glycinate shows that the genetical data identifying the gene Glb are still valid. The close linkage of Glb and Rua has been confirmed. Most strains of mice prefer glycine solution to water, presumably because the glycine tastes sweet. The degree of preference for glycine is correlated with the degree of preference for other sweet substances such as sac

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15

Deng, Mengyan, Noriko Hida, Taigi Yamazaki, Ryo Morishima, Yuka Kato, Yoshiaki Fujita, Akihiro Nakamura, and Tsutomu Harada. "Comparison of Bitterness Intensity between Prednisolone and Quinine in a Human Sensory Test Indicated Individual Differences in Bitter-Taste Perception." Pharmaceutics 14, no. 11 (November 14, 2022): 2454. http://dx.doi.org/10.3390/pharmaceutics14112454.

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Prednisolone is a frequently prescribed steroid with a bitter, unpalatable taste that can result in treatment refusal. Oral suspensions or powder dosage forms are often prescribed, particularly to pediatric patients, as they improve swallowability and ease of dose adjustment. Consequently, the bitterness of prednisolone is more apparent in these dosage forms. Few studies have investigated prednisolone’s bitterness. Thus, in this study, 50 adults evaluated the bitterness of prednisolone using the generalized Labeled Magnitude Scale (gLMS), in comparison with quinine, a standard bitter substance

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16

Pierce-Feldmeyer, Alex M., Dave Josephson, Adrianne Johnson, and Robert Wieland. "Perception of Bitter Taste through Time-Intensity Measurements as Influenced by Taste Modulation Compounds in Steviol Glycoside Sweetened Beverages." Beverages 5, no. 3 (August 20, 2019): 52. http://dx.doi.org/10.3390/beverages5030052.

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To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attr

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Chen, Na, Katsumi Watanabe, Tatsu Kobayakawa, and Makoto Wada. "Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits." Journal of Food Quality 2023 (February 13, 2023): 1–9. http://dx.doi.org/10.1155/2023/9945339.

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Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line

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18

Purba, Laurentia Henrieta Permita Sari, Kanthi Arum Widayati, Kei Tsutsui, Nami Suzuki-Hashido, Takashi Hayakawa, Sarah Nila, Bambang Suryobroto, and Hiroo Imai. "Functional characterization of the TAS2R38 bitter taste receptor for phenylthiocarbamide in colobine monkeys." Biology Letters 13, no. 1 (January 2017): 20160834. http://dx.doi.org/10.1098/rsbl.2016.0834.

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Bitterness perception in mammals is mostly directed at natural toxins that induce innate avoidance behaviours. Bitter taste is mediated by the G protein-coupled receptor TAS2R, which is located in taste cell membranes. One of the best-studied bitter taste receptors is TAS2R38, which recognizes phenylthiocarbamide (PTC). Here we investigate the sensitivities of TAS2R38 receptors to PTC in four species of leaf-eating monkeys (subfamily Colobinae). Compared with macaque monkeys (subfamily Cercopithecinae), colobines have lower sensitivities to PTC in behavioural and in vitro functional analyses.

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Hou, Fuguo, Yan Miao, Xiangxiang Wu, Xinjing Gui, Yanli Wang, Haiyang Li, Junhan Shi, et al. "Study on Masking the Bitterness of Chinese Medicine Decoction-Mate." Evidence-Based Complementary and Alternative Medicine 2022 (September 9, 2022): 1–12. http://dx.doi.org/10.1155/2022/3701288.

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Background. Traditional Chinese medicine decoction (TCMD) is an oral liquid made by decocting crude medicinal compounds with water. It has complex compositions and diverse odor and taste, most of which have an unacceptable level of bitterness which seriously affects patients’ medication compliance. To solve this problem, a variety of taste-masking pathways and different types of taste-masking excipients were combined, using the application of coffee-mate to mask the bitterness of coffee as an existing example. Three composite taste-masking adjuvants were developed to improve the taste of TCMD,

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20

Liu, Bo-Ye, Ke-Xue Zhu, Wei Peng, Xiao-Na Guo, and Hui-Ming Zhou. "Effect of sequential hydrolysis with endo- and exo-peptidase on bitterness properties of wheat gluten hydrolysates." RSC Advances 6, no. 33 (2016): 27659–68. http://dx.doi.org/10.1039/c5ra28171g.

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After the bitterness of wheat gluten hydrolysates using single-enzyme treatment was assessed by taste dilution analysis, schemes of sequential hydrolysis with endo- and exo- peptidases were designed to prepare low-bitterness small-peptide powders.

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Ervina, Ervina, Ingunn Berget, Siv Borghild Skeie, and Valérie L. Almli. "Basic taste sensitivity, eating behaviour, and propensity of dairy foods of preadolescent children: How are they related?" Open Research Europe 1 (October 20, 2021): 127. http://dx.doi.org/10.12688/openreseurope.14117.1.

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Background: Taste sensitivity has been reported to influence children’s eating behaviour and contribute to their food preferences and intake. This study aimed to investigate the associations between taste sensitivity and eating behaviour in preadolescents. Methods: Children’s taste sensitivity was measured by detection threshold with five different concentration levels of sweetness (sucrose), sourness (citric acid), saltiness (sodium chloride), bitterness (caffeine, quinine), and umami (monosodium glutamate). In addition, the Child Eating Behaviour Questionnaire (CEBQ), the Food Propensity Que

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Wehner, Todd C. "What Are Burpless Cucumbers?" HortTechnology 10, no. 2 (January 2000): 317–20. http://dx.doi.org/10.21273/horttech.10.2.317.

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Burpless cucumbers are listed in many seed catalogs as being milder in taste (or easier on the digestion) than the american slicing type. It has been suggested by researchers that burpless cucumbers 1) contain less of a burp-causing compound, 2) are genetically bitterfree, or 3) are just the marketing term for oriental trellis cucumbers sold in the U.S. The objective of this experiment was to determine whether oriental trellis cucumbers cause less burping when eaten, and whether they are genetically bitterfree. An american slicer (`Marketmore 76'), a bitterfree slicer (`Marketmore 80'), and a

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23

Mameli, Chiara, Camilla Cattaneo, Luisa Lonoce, Giorgio Bedogni, Francesca Chiara Redaelli, Maddalena Macedoni, Gianvincenzo Zuccotti, and Ella Pagliarini. "Associations Among Taste Perception, Food Neophobia and Preferences in Type 1 Diabetes Children and Adolescents: A Cross-Sectional Study." Nutrients 11, no. 12 (December 13, 2019): 3052. http://dx.doi.org/10.3390/nu11123052.

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Type 1 diabetes (T1D) is one of the most common systemic diseases in childhood which predisposes the patient to serious short-term and long-term complications, affecting all body systems. Taste and olfactory impairments were first described a long time ago in adult patients affected by diabetes (both type 1 and type 2 diabetes). However, studies evaluating taste perception, behavioral attitudes (e.g., food neophobia), and preferences toward foods in children and adolescents affected by T1D are globally lacking. Therefore, the purpose of this study was to assess taste sensitivity, food neophobi

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Lipchock, Sarah V., Andrew I. Spielman, Julie A. Mennella, Corrine J. Mansfield, Liang-Dar Hwang, Jennifer E. Douglas, and Danielle R. Reed. "Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue." Perception 46, no. 3-4 (January 24, 2017): 245–56. http://dx.doi.org/10.1177/0301006616686098.

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We investigated whether the abundance of bitter receptor mRNA expression from human taste papillae is related to an individual’s perceptual ratings of bitter intensity and habitual intake of bitter drinks. Ratings of the bitterness of caffeine and quinine and three other bitter stimuli (urea, propylthiouracil, and denatonium benzoate) were compared with relative taste papilla mRNA abundance of bitter receptors that respond to the corresponding bitter stimuli in cell-based assays ( TAS2R4, TAS2R10, TAS2R38, TAS2R43, and TAS2R46). We calculated caffeine and quinine intake from a food frequency q

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Tao, Ran, and Sungeun Cho. "Consumer-Based Sensory Characterization of Steviol Glycosides (Rebaudioside A, D, and M)." Foods 9, no. 8 (July 31, 2020): 1026. http://dx.doi.org/10.3390/foods9081026.

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Rebaudioside (Reb) D and M are the recent focus of the food industry to address the bitter taste challenge of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. This study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. A total of 126 participants evaluated the intensities of in-mou

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Zhang, Xiao, Hongwei Wu, Xiankuo Yu, Hanyan Luo, Yaqi Lu, Hongjun Yang, Xin Li, Zhiyong Li, Liying Tang, and Zhuju Wang. "Determination of Bitterness of Andrographis Herba Based on Electronic Tongue Technology and Discovery of the Key Compounds of Bitter Substances." Molecules 23, no. 12 (December 19, 2018): 3362. http://dx.doi.org/10.3390/molecules23123362.

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Andrographis Herba (AH), the dry aerial segments of Andrographis paniculata (Burm.f.) Nees, is a common herbal remedy with bitter properties in traditional Chinese medicine (TCM) theory. Although bitterness is one of the features representing Chinese medicine, it has not been implemented as an index to assess the quality and efficacy of TCM because of peoples’ subjectivity to taste. In this study, 30 batches of AH with different commercial classifications (leaves, stems, or mixtures of both) were collected. Bitterness of AH was quantified by electronic tongue technology. Meanwhile, chemical co

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Fu, Denggang, Sara Riordan, Shannon Kieran, Ron A. Andrews, Huijun Z. Ring, and Brian Z. Ring. "Complex relationship between TAS2 receptor variations, bitterness perception, and alcohol consumption observed in a population of wine consumers." Food & Function 10, no. 3 (2019): 1643–52. http://dx.doi.org/10.1039/c8fo01578c.

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Wasilewska, Katarzyna, Patrycja Ciosek-Skibińska, Joanna Lenik, Stanko Srčič, Anna Basa, and Katarzyna Winnicka. "Utilization of Ethylcellulose Microparticles with Rupatadine Fumarate in Designing Orodispersible Minitablets with Taste Masking Effect." Materials 13, no. 12 (June 15, 2020): 2715. http://dx.doi.org/10.3390/ma13122715.

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Minitablets in orodispersible form constitute a flexible drug delivery tool for paediatric and geriatric population as they eliminate the risk of chocking and do not require drinking water in the application. Due to their direct contact with taste buds, taste sensation is an important factor. Preparing microparticles with taste masking polymers utilizing spray drying is an efficient technique for reducing the bitterness of drugs. Ethylcellulose is a hydrophobic polymer widely used as a taste masking material. Rupatadine fumarate, one of the newest antihistamines, features an intensive bitter t

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Zhang, Chunlei, Adeola M. Alashi, Nisha Singh, Prashen Chelikani, and Rotimi E. Aluko. "Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers." Nutrients 11, no. 9 (September 10, 2019): 2166. http://dx.doi.org/10.3390/nu11092166.

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Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsin hydrolysates (BPCH) were reacted with glucose to initiate Maillard reactions that led to the formation of glycated or advanced glycation end products (AGEs), BPAH-AGEs and BPCH-AGEs, respectively. The degree of glycation was higher for the BPAH-AGEs (47–55%) than the BPCH-AGEs (30–38%). Analysis b

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Rakocevic, Miroslava, Moacir José Sales Medrado, Fernando Lucambio, and Alice Teresa Valduga. "Intensity of bitterness of processed yerba mate leaves originated in two contrasted light environments." Brazilian Archives of Biology and Technology 51, no. 3 (June 2008): 569–79. http://dx.doi.org/10.1590/s1516-89132008000300018.

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The bitterness intensity of beverage prepared from the leaves produced on the males and females of yerba mate (Ilex paraguariensis), grown in the forest understory and monoculture, was evaluated. The leaves were grouped by their position (in the crown and on the branch tips) and by the leaf age. The leaf gas exchange, leaf temperature and photosynthetic photon flux density were observed. Inter and intra-specific competition for light and self-shading showed the same effect on yerba mate beverage taste. All the shading types resulted in bitterer taste of the processed yerba mate leaves compared

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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose,

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Di Pizio, Antonella, and Alessandro Nicoli. "In Silico Molecular Study of Tryptophan Bitterness." Molecules 25, no. 20 (October 11, 2020): 4623. http://dx.doi.org/10.3390/molecules25204623.

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Tryptophan is an essential amino acid, required for the production of serotonin. It is the most bitter amino acid and its bitterness was found to be mediated by the bitter taste receptor TAS2R4. Di-tryptophan has a different selectivity profile and was found to activate three bitter taste receptors, whereas tri-tryptophan activated five TAS2Rs. In this work, the selectivity/promiscuity profiles of the mono-to-tri-tryptophans were explored using molecular modeling simulations to provide new insights into the molecular recognition of the bitter tryptophan. Tryptophan epitopes were found in all f

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Hwang, Liang-Dar. "Do People with Lower IQ Have Weaker Taste Perception? A Hidden Supplementary Table in ‘Is the Association Between Sweet and Bitter Perception Due to Genetic Variation?’." Twin Research and Human Genetics 23, no. 2 (April 2020): 123–24. http://dx.doi.org/10.1017/thg.2020.19.

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AbstractThis paper is about Nick’s contribution to the field of taste genetics, how I became involved and how a study on the genetic association between the perception of sweetness and bitterness ended up examining the influence of intelligence on taste perception.

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Thanh Ngoc, Nguyen Thi. "INFLUENCE OF FACTORS ON THE BITTERNESS AND SENSORY TASTE IN PROTEIN HYDROLYSATE FROM SPENT." Vietnam Journal of Science and Technology 54, no. 4A (March 21, 2018): 172. http://dx.doi.org/10.15625/2525-2518/54/4a/11991.

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Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (protein content accounts for 48 - 50 % dry matter). In order to use efficiently this protein source for using in food industry, it was hydrolysed by different methods into mixtures of peptides and amino acids. So that it has a wide range of applications in food. It can be used as emulsifying agents in a number of applications such as salad dressings, spreads, ice cream, coffee whitener, cracker, and meat products like sausages. However, bitterness in hydrolysates is one of the major undesirable aspe

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Chono, Sumio, Akari Ikeda, Shiori Ishikawa, and Kohei Togami. "Taste and dissolution of theophylline extended-release dry syrups." Journal of Generic Medicines: The Business Journal for the Generic Medicines Sector 14, no. 3 (July 2, 2018): 117–21. http://dx.doi.org/10.1177/1741134318785215.

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Objectives In this study, we examined the taste and dissolution of theophylline extended-release dry syrups using one branded and six generic formulations. Methods Healthy volunteers underwent sensory testing to assess the syrup taste. Drug dissolution was examined using in vitro dissolution tests. Results and discussion: Syrup taste, including sweetness, bitterness, and aftertaste, was different between formulations. These differences can likely be attributed to the presence of different pharmaceutical additives between formulations. Our results indicated that syrup aftertaste was dependent o

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ENGEL, ERWAN, CHANTAL SEPTIER, NADINE LECONTE, CHRISTIAN SALLES, and JEAN-LUC LE QUERE. "Determination of taste-active compounds of a bitter Camembert cheese by omission tests." Journal of Dairy Research 68, no. 4 (November 2001): 675–88. http://dx.doi.org/10.1017/s0022029901005209.

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The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Amon

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Yang, Xue, Shengke Li, Qing-Wen Zhang, Ying Zheng, David Bardelang, Lian-Hui Wang, and Ruibing Wang. "Concealing the taste of the Guinness World's most bitter substance by using a synthetic nanocontainer." Nanoscale 9, no. 30 (2017): 10606–9. http://dx.doi.org/10.1039/c7nr03608f.

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Habschied, Kristina, Iztok Jože Košir, Vinko Krstanović, Goran Kumrić, and Krešimir Mastanjević. "Beer Polyphenols—Bitterness, Astringency, and Off-Flavors." Beverages 7, no. 2 (June 11, 2021): 38. http://dx.doi.org/10.3390/beverages7020038.

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The acceptance of beer among consumers is most influenced by the taste and aroma. Polyphenols are widely responsible for both. Whereas polyphenols do not always result in a positive flavor and taste, they can surely impart certain off-flavors, which will be mentioned in this paper. However, the aftertaste is an important component of the beer-tasting experience and acceptance. The aftertaste, including astringency, may largely influence consumers’ consumption preference and behavior. Bitterness is one of the main, desirable characteristics of beer, but to an untrained consumer, it can often be

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Sihombing, Monang, and Victoria Kristina Ananingsih. "Encapsulated Curcuma aeruginosa: Inhibition Method of Bitter Receptor Cells from The Perspective of Wall Formation." Indonesian Journal of Agricultural Research 1, no. 2 (September 3, 2018): 172–78. http://dx.doi.org/10.32734/injar.v1i2.267.

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Curcuma aeruginosa is one of the herbs with health benefits and has been used in traditional medicine, has the characteristic bitter taste, so that limited use was. The formation of walls in the active component coating process can minimize direct contact of bitter receptor cells in the oral peripherals so the perception of bitterness can be reduced. This study used a variation of the WPI concentration as the coating wall materials 10%, 15% and 20%. Formation of coating walls was analyzed using SEM later in the sensory test for effectiveness decreased level of bitterness. The addition of 10% W

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Keating, Alison V., Jessica Soto, Claire Forbes, Min Zhao, Duncan Q. M. Craig, and Catherine Tuleu. "Multi-Methodological Quantitative Taste Assessment of Anti-Tuberculosis Drugs to Support the Development of Palatable Paediatric Dosage Forms." Pharmaceutics 12, no. 4 (April 17, 2020): 369. http://dx.doi.org/10.3390/pharmaceutics12040369.

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The unpalatability of antituberculosis drugs is often cited as a major cause of non-adherence in children, yet limited quantitative taste assessment data are available. The aim of this research was to quantify the bitterness of isoniazid, rifampicin, pyrazinamide, and ethambutol dihydrochloride using two in vivo (a human taste panel and a rat brief-access taste aversion (BATA) model) and one in vitro (sensor) method. The response of the Insent TS-5000Z electronic tongue was compared to the in vivo drug concentration found to elicit and suppress half the maximum taste response (EC50 in human an

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Ikezaki, Hidekazu. "Development of Taste Sensor for Bitterness Evaluation of Drugs." YAKUGAKU ZASSHI 134, no. 3 (March 1, 2014): 313–16. http://dx.doi.org/10.1248/yakushi.13-00234-2.

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., Sutriyo, Raditya Iswandana, and Elisa Nur Widiya. "EFFECT OF VARIATIONS OF BETA VULGARIS EXTRACTS ON MASKING THE BITTER TASTE OF MOMORDICA CHARANTIA EXTRACT SYRUP." International Journal of Applied Pharmaceutics 10, no. 1 (December 20, 2018): 159. http://dx.doi.org/10.22159/ijap.2018.v10s1.34.

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Objective: This study aimed to obtain a formula with an optimal sweetener concentration of beet extract that can cover the bitter taste of bitter melonand confer optimal physical properties on the syrup.Methods: The syrups were prepared by mixing bitter melon extract, sucrose, beet extract, sorbitol, sodium benzoate, strawberry essence, anddemineralized water. The control formula and formulas 1, 2, and 3 contained beet extract at concentrations of 0% and 10%, 15%, and 20%, respectively.All formulas were evaluated to determine their physical properties, stability, and bitterness. The bitterness

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Mabuchi, Ishimaru, Adachi, Zhao, Kikutani, and Tanimoto. "Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling." Molecules 24, no. 14 (July 15, 2019): 2574. http://dx.doi.org/10.3390/molecules24142574.

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We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal proje

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A V, Misal, G. R. Godage, and S. A. Belge. "Current Progress in the Formulation and Taste-Masking Technologies for Mouth Dissolving Tablets." International Journal of Pharmaceutical Sciences and Nanotechnology 9, no. 5 (July 31, 2016): 3452–57. http://dx.doi.org/10.37285/ijpsn.2016.9.5.2.

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Within the past one decade, mouth dissolving or fast disintegrating tablet technology has received ever-increasing demand. Mouth dissolving or fast disintegrating tablet can be defined as a solid dosage form that can disintegrate or dissolved within half-minute in the oral cavity resulting in a solution or suspension without administration of water. Mouth dissolving tablet have been formulated for pediatric, geriatric, bedridden patient or mentally ill patient and may not have access to water. Patient incompliance occurs due to bitterness of formulation. So masking the bitterness become in dis

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Kam, Natania, Jacinta Fanya Setiadi, Hardoko Hardoko, and Dela Rosa. "Correlation Between Bitterness Removal And Functional Properties Of Papaya (Carica Papaya L.) Leaves." Indonesian Food Science & Technology Journal 5, no. 2 (July 31, 2022): 71–75. http://dx.doi.org/10.22437/ifstj.v5i2.14800.

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The mature papaya leaves are known for its medicinal properties albeit its distinctive bitter taste. In this research 3 different adsorbents; bentonite, activated attapulgite and diatomaceous earth were used to reduce the bitterness of the papaya leaves. The adsorbent treated papaya leaves were then analysed for its sensory evaluation in terms of bitterness intensity and phytochemical compounds which include phenolic, flavonoid, tannin and alkaloid compounds and also antioxidant activity. Papaya leaves treated with bentonite had the most reduced bitterness and application of heat treatment fur

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Puputti, Sari, Ulla Hoppu, and Mari Sandell. "Taste Sensitivity is Associated with Food Consumption Behavior but not with Recalled Pleasantness." Foods 8, no. 10 (September 27, 2019): 444. http://dx.doi.org/10.3390/foods8100444.

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As taste perception varies between individuals, it might be important in explaining food consumption behavior. Previous studies have focused on sensitivity to the bitter tastant PROP (6-n-propylthiouracil) concerning eating with little attention paid to other tastants. For the first time, connections between food consumption behavior, pleasantness, and taste sensitivity are studied with five taste modalities. Sensitivity to bitterness, sourness, umami, saltiness, and sweetness as well as an overall taste sensitivity score was determined with intensity evaluation for 199 Finnish adults. Recalle

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Do, Ha Huu, Jin Hyuk Cho, Sang Mok Han, Sang Hyun Ahn, and Soo Young Kim. "Metal–Organic-Framework- and MXene-Based Taste Sensors and Glucose Detection." Sensors 21, no. 21 (November 8, 2021): 7423. http://dx.doi.org/10.3390/s21217423.

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Taste sensors can identify various tastes, including saltiness, bitterness, sweetness, sourness, and umami, and have been useful in the food and beverage industry. Metal–organic frameworks (MOFs) and MXenes have recently received considerable attention for the fabrication of high-performance biosensors owing to their large surface area, high ion transfer ability, adjustable chemical structure. Notably, MOFs with large surface areas, tunable chemical structures, and high stability have been explored in various applications, whereas MXenes with good conductivity, excellent ion-transport characte

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Lu, Lin, Xianqiao Hu, and Zhiwei Zhu. "Joint Voltammetry Technology with a Multi-electrode Array for Four Basic Tastes." Current Analytical Chemistry 15, no. 1 (December 5, 2018): 75–83. http://dx.doi.org/10.2174/1573411014666180522100504.

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Background: Rapid and easy technology which can mimic the tongue for the simultaneous perception of several tastes based on sensory analysis and mathematical statistics is sorely needed. Methods: Joint voltammetry technology was developed to qualitatively and quantitatively analyze four basic tastes namely sweetness, saltiness, sourness and bitterness with the multi-electrode array. Four taste stimuli were corresponded to four tastes. Cyclic Voltammetry (CV), Differential Pulse Voltammetry (DPV) and Square Wave Voltammetry (SWV) were employed. The original voltammetric signals were transformed

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Montoro, Paola, Gilda D’Urso, Adam Kowalczyk, and Carlo Ignazio Giovanni Tuberoso. "LC-ESI/LTQ-Orbitrap-MS Based Metabolomics in Evaluation of Bitter Taste of Arbutus unedo Honey." Molecules 26, no. 9 (May 8, 2021): 2765. http://dx.doi.org/10.3390/molecules26092765.

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Strawberry tree honey is a high-value honey from the Mediterranean area and it is characterised by a typical bitter taste. To possibly identify the secondary metabolites responsible for the bitter taste, the honey was fractionated on a C18 column and the individual fractions were subjected to sensory analysis and then analysed by liquid chromatography coupled with high-resolution tandem mass spectrometry in negative ion mode, using a mass spectrometer with an electrospray source coupled to a hybrid high resolution mass analyser (LC-ESI/LTQ-Orbitrap-MS). A chemometric model obtained by prelimin

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Fritz, Franziska, Robert Preissner, and Priyanka Banerjee. "VirtualTaste: a web server for the prediction of organoleptic properties of chemical compounds." Nucleic Acids Research 49, W1 (April 27, 2021): W679—W684. http://dx.doi.org/10.1093/nar/gkab292.

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Abstract Taste is one of the crucial organoleptic properties involved in the perception of food by humans. Taste of a chemical compound present in food stimulates us to take in food and avoid poisons. Bitter taste of drugs presents compliance problems and early flagging of potential bitterness of a drug candidate may help with its further development. Similarly, the taste of chemicals present in food is important for evaluation of food quality in the industry. In this work, we have implemented machine learning models to predict three different taste endpoints—sweet, bitter and sour. The Virtua

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