Improvement of Sensitivity to Sweet Taste Substances Using Taste Sensor with Lipid Membranes
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A multichannel taste sensor using lipid/polymer membranes has higher sensitivities to electrolytes such as sour and salty substances than nonelectrolytes such as sweet substances. The purpose of this study is to improve sensitivity to sweet taste substances. The response to sweetness is assumed to have a mechanism different from electrolytic taste substances due to its nonelectrolyte. We could make large improvement of the response to sweetness by mixing positively and negatively charged lipid/polymer membranes and utilizing their hydrophobic property.Keywords:
Sweetness
A multichannel taste sensor using lipid/polymer membranes has higher sensitivities to electrolytes such as sour and salty substances than nonelectrolytes such as sweet substances. The purpose of this study is to improve sensitivity to sweet taste substances. The response to sweetness is assumed to have a mechanism different from electrolytic taste substances due to its nonelectrolyte. We could make large improvement of the response to sweetness by mixing positively and negatively charged lipid/polymer membranes and utilizing their hydrophobic property.
Sweetness
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The relation between the palatability of green tea and its taste pattern which was composed of intensities of bitterness, astringency, sweetness and so-called savory taste (monosodium glutamate like taste if remotely represented). The palatability and taste intensity were measured by sensory evaluation recording their degrees on rating scales.The palatability of green tea become wrong in either ranges where bitterness and astringency, are notably strong or weak whereas it become better as increase of savory taste and sweetness as far as the taste character of green tea is kept. However, increase of savory taste over certain range produces different gustation from green tea character resulting in the reduction of palata bility.
Palatability
Sweetness
Umami
Monosodium glutamate
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Tagatose is emerging as a very promising sugar substitute. In this study relative sweetness and sweetness characteristics of tagatose were evaluated and effect of concentration on these characteristics was also tested. The quality of sweetness was judged in terms of overall temporal profile of sweetener, any objectionable taste (bitterness, astringency, chemical-like sensations, etc.) and cooling effect. The relative sweetness and sweetness characteristics were tested through sensory evaluation by panel of experienced judges. The relative sweetness of tagatose was found 0.91. Sweetness characteristics of tagatose were found almost similar to that of the sucrose. The relative sweetness and sweetness characteristics of tagatose were not affected by change in its concentration in the range of 3.3 to 22.0%.
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Sweetness and the pleasantness of sweetness of sucrose solutions and sweetened food conform to different functions. Sweetness rises with concentration, whereas pleasantness first rises and then decreases. The breakpoint appears to occur at a constant sweetness (that is, constant sensory) level.
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Constant (computer programming)
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The ability to taste brings us some of the finest things in life: the sweetness of candy, the saltiness of chips, and the sourness of lemonade. We all know it starts on the tongue, but how does it really work? Scientists have discovered that taste comes from a chain reaction that starts with sensitive proteins on your tongue, races through taste buds, enters your nerves, and ends in your brain. One of the most amazing findings is that taste sensitivity varies from person to person. Each of us lives in a unique taste world, making everyone different in the foods they love and hate.
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This study was conducted to evaluate the taste of cooked rice with taste sensing system. TS-5000Z with a sensing unit were examined with 6 rice cultivars (Chucheong, Daecheong, Dasan, Gopum, Hanareum, and Samkwang) having different eating quality. The taste sensing system consists of artificial lipid membrane sensor probes of sourness, acidic bitterness, astringency, umami, saltiness, and sweetness (CA0, C00, AE1, AAE, CT0, and GL1, respectively). The 6 rice cultivars were categorized with 3 groups (good taste, moderate taste, bad taste) through sensory evaluation by trained panels. Taste sensing tests showed that the higher acceptability of taste sensory evaluation in bitterness, umami, and sweetness on cooked rice. Based on these results, taste sensing system could be applied to establishment of taste sensory evaluation for cooked rice cultivars.
Umami
Sweetness
Aftertaste
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Sweetness
Gelatin
Bitter Taste
Sweet Taste
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Sweetness
Sweet Taste
Exploratory research
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ABSTRACT This paper reviews some of the research on the sweet taste which has been published during the past several decades. It stresses the division of our understanding of sweetness into three sections: quality (type of taste, and the role of sweetness), measurement of sweetness intensity or strength of the perception and the correlation with physical measurements, and finally the hedonics of sweetness which represents the affective portion. Data is presented from a real‐world study on the sweetness and liking of a beverage which illustrates that although children and adults may perceive the sensory characteristics of sweetness in similar manners, nonetheless their hedonic reactions are quite different to the same sweetened beverage.
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Consumption
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Taste is a main driver in preferences and food choices. Humans are predispositioned to prefer sweet and salty tastes and reject bitter and sour tastes, therefore bitter taste is often thought to cause the rejection of vegetables by children. In our study we investigated the taste and fattiness intensity for different preparation methods for ten vegetables. Our results showed that:
Frequently consumed vegetables have almost no taste
Sweetness is the most intensive taste in vegetables, followed by sourness and bitterness, saltiness is the least intensive taste
Vegetable preparation method influences taste intensity
Sweetness
Bitter Taste
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