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Sweet Taste (sweet + taste)
Selected AbstractsPRECLINICAL STUDY: Effect of concurrent saccharin intake on ethanol consumption by high-alcohol-drinking (UChB) ratsADDICTION BIOLOGY, Issue 3 2009Lutske Tampier ABSTRACT This study examined the effect of concurrent presentation of a highly palatable saccharin solution on ethanol consumption during the acquisition or maintenance of ethanol drinking by high-alcohol-drinking (UChB) rats. Rats were exposed to ethanol (10% v/v) and water under a home cage, two-bottle, free-choice regimen with unlimited access for 24 hours/day. After 7 days (acquisition) of ethanol exposure, a third bottle containing saccharin (0.2% w/v) was concomitantly offered for an additional seven consecutive days, and the same process was repeated after 3 months (maintenance) of ethanol exposure. We found that concurrent saccharin intake significantly reduced ethanol intake by UChB rats after 7 days of ethanol exposure indicating that preference for sweet taste tends to override the preference for ethanol. However, the concurrent saccharin presentation to rats after 3 months of stable ethanol consumption did not reduce ethanol intake, whereas their saccharin consumption reached polydipsic-like values. These results support the notion that in UChB rats, a time-dependent sensitization to the rewarding effects of ethanol is developed that may account for the increases in ethanol volition seen following chronic ethanol intake. [source] Recovery of two independent sweet taste systems during regeneration of the mouse chorda tympani nerve after nerve crushEUROPEAN JOURNAL OF NEUROSCIENCE, Issue 6 2007Keiko Yasumatsu Abstract In rodents, section of the taste nerve results in degeneration of the taste buds. Following regeneration of the cut taste nerve, however, the taste buds reappear. This phenomenon can be used to study the functional reformation of the peripheral neural system responsible for sweet taste. In this study we examined the recovery of sweet responses by the chorda tympani (CT) nerve after nerve crush as well as inhibition of these responses by gurmarin (Gur), a sweet response inhibitor. After about 2 weeks of CT nerve regeneration, no significant response to any taste stimuli could be observed. At 3 weeks, responses to sweet stimuli reappeared but were not significantly inhibited by Gur. At 4 weeks, Gur inhibition of sweet responses reached statistically significant levels. Thus, the Gur-sensitive (GS) component of the sweet response reappeared about 1 week later than the Gur-insensitive (GI) component. Moreover, single CT fibers responsive to sucrose could be classified into distinct GS and GI groups at 4 weeks. After 5 weeks or more, responses to sweet compounds before and after treatment with Gur became indistinguishable from responses in the intact group. During regeneration, the GS and GI components of the sucrose response could be distinguished based on their concentration-dependent responses to sucrose. These results suggest that mice have two different sweet-reception systems, distinguishable by their sensitivity to Gur (the GS and GI systems). These two sweet-reception systems may be reconstituted independently during regeneration of the mouse CT nerve. [source] Critical role of amygdala in flavor but not taste preference learning in ratsEUROPEAN JOURNAL OF NEUROSCIENCE, Issue 7 2005Khalid Touzani Abstract The role of the amygdala (AMY) in learning to associate complex flavor (taste + odor cues) with the oral and post-oral properties of nutrients was examined. Rats with excitotoxic lesions of the basolateral AMY learned to prefer flavors paired with intragastric (IG) infusions of maltodextrin or corn oil (Experiment 1), although the preference was slightly attenuated. However, rats with large AMY lesions failed to develop a preference for flavors paired with IG infusions of the same nutrients (Experiments 2 and 4) but were able to learn a preference for a taste mixture paired with IG maltodextrin infusions (Experiment 3). The rats with large AMY lesions also did not acquire a preference for a flavor cue paired with the sweet taste of fructose (Experiment 5). Collectively, these data provide evidence that AMY is essential for flavor- but not taste-nutrient preference learning. [source] Perception of sweet taste is important for voluntary alcohol consumption in miceGENES, BRAIN AND BEHAVIOR, Issue 1 2008Y. A. Blednov To directly evaluate the association between taste perception and alcohol intake, we used three different mutant mice, each lacking a gene expressed in taste buds and critical to taste transduction: ,-gustducin (Gnat3), Tas1r3 or Trpm5. Null mutant mice lacking any of these three genes showed lower preference score for alcohol and consumed less alcohol in a two-bottle choice test, as compared with wild-type littermates. These null mice also showed lower preference score for saccharin solutions than did wild-type littermates. In contrast, avoidance of quinine solutions was less in Gnat3 or Trpm5 knockout mice than in wild-type mice, whereas Tas1r3 null mice were not different from wild type in their response to quinine solutions. There were no differences in null vs. wild-type mice in their consumption of sodium chloride solutions. To determine the cause for reduction of ethanol intake, we studied other ethanol-induced behaviors known to be related to alcohol consumption. There were no differences between null and wild-type mice in ethanol-induced loss of righting reflex, severity of acute ethanol withdrawal or conditioned place preference for ethanol. Weaker conditioned taste aversion (CTA) to alcohol in null mice may have been caused by weaker rewarding value of the conditioned stimulus (saccharin). When saccharin was replaced by sodium chloride, no differences in CTA to alcohol between knockout and wild-type mice were seen. Thus, deletion of any one of three different genes involved in detection of sweet taste leads to a substantial reduction of alcohol intake without any changes in pharmacological actions of ethanol. [source] Basmati rice: a reviewINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2002Paramita Bhattacharjee India contributes about one-third of the world acreage under rice. Rice is available in over 5000 varieties, of which Basmati rice occupies a prime position on account of its extra long superfine slender grains, pleasant, exquisite aroma, fine cooking quality, sweet taste, soft texture, length-wise elongation with least breadth-wise swelling on cooking and tenderness of cooked rice. This article reviews the quality and aroma traits of Basmati rice, particularly the varieties grown in different parts of India and Pakistan, the agronomy, breeding and physiology of the grain, the trade scenario, Agmark grade designation for export and the US patent of new hybrid strains of Basmati. [source] BIOCHEMICAL AND SENSORY QUALITY OF PHYSALIS (PHYSALIS PUBESCENS L.) JUICEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2010ALY F. EL SHEIKHA ABSTRACT Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 µg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/World Health Organization/United Nations Union (FAO/WHO/UNU). PRACTICAL APPLICATIONS Tropical pulpy juices play an important role in nutrition as an excellent base for low-calorie and dietetic products. Physalis fruit and juice are nutritious, containing particularly high levels of niacin, carotenoids and minerals. There are very little available data in the literature regarding physicochemical and sensory properties. As part of the first steps toward developing Physalis as commercial crop, the present study aimed to evaluate the nutritional and sensorial properties of fresh juice as a new product from Physalis. [source] Relationship between Physical Properties and Sensory Attributes of Carbonated BeveragesJOURNAL OF FOOD SCIENCE, Issue 1 2007S.M. Kappes ABSTRACT:, Bulk sweeteners provide functional properties in beverages, including sweet taste, bulking, bitter masking, structure, and mouthfeel. Diet beverages come closer to the taste of regular beverages using a blend of high-intensity sweeteners; however, some properties, including bulking, structure, and mouthfeel, remain significantly different. Relating physical properties to sensory characteristics is an important step in understanding why mouthfeel differences are apparent in beverages sweetened with alternative sweeteners compared to bulk sweeteners. The objectives of this research were to (1) measure sweetener profile, Brix, refractive index, viscosity, aw, carbonation, titratable acidity, and pH of commercial carbonated beverages; and (2) correlate the physical property measurements to descriptive analysis of the beverages. Correlation analysis, partial least squares, canonical correlation analysis, and cluster analysis were used to analyze the data. Brix, viscosity, and sweet taste were highly correlated among one another and were all negatively correlated to aw. Carbonated and decarbonated pH were highly correlated to each other and were both negatively correlated to mouthcoating. Numbing, burn, bite, and carbonation were highly correlated to total acidity, citric acid, and ascorbic acid and negatively correlated to phosphoric acid. The mouthfeel difference between diet and regular lemon/lime carbonated beverages is small and may be related to overall differences between flavor, acid, and sweetener types and usage levels. This research is significant because it demonstrates the use of both sensory attributes and physical properties to identify types of ingredients and levels that may decrease the mouthfeel perception differences between regular and diet carbonated beverages, which could consequently lead to higher acceptance of diet beverages by the consumers of regular. [source] The history of sweet taste: not exactly a piece of cakeJOURNAL OF MOLECULAR RECOGNITION, Issue 3 2006Pierandrea Temussi Abstract Understanding the molecular bases of sweet taste is of crucial importance not only in biotechnology but also for its medical implications, since an increasing number of people is affected by food-related diseases like, diabetes, hyperlipemia, caries, that are more or less directly linked to the secondary effects of sugar intake. Despite the interest paid to the field, it is only through the recent identification and functional expression of the receptor for sweet taste that new perspectives have been opened, drastically changing our approach to the development of new sweeteners. We shall give an overview of the field starting from the early days up to discussing the newest developments. After a review of early models of the active site, the mechanisms of interaction of small and macromolecular sweet molecules will be examined in the light of accurate modeling of the sweet taste receptor. The analysis of the homology models of all possible dimers allowed by combinations of the human T1R2 and T1R3 sequences of the sweet receptor and the closed (A) and open (B) conformations of the mGluR1 glutamate receptor shows that only ,type B' sites, either T1R2(B) and T1R3(B), can host the majority of small molecular weight sweeteners. Simultaneous binding to the A and B sites is not possible with two large sweeteners but is possible with a small molecule in site A and a large one in site B. This observation accounted for the first time for the peculiar phenomenon of synergy between some sweeteners. In addition to these two sites, the models showed an external binding site that can host sweet proteins. Copyright © 2006 John Wiley & Sons, Ltd. [source] Reduction of type II taste cells correlates with taste dysfunction after X-ray irradiation in miceJOURNAL OF ORAL PATHOLOGY & MEDICINE, Issue 3 2010M. Yamazaki J Oral Pathol Med (2010) 39: 212,218 Background:, Taste dysfunction that develops after radiotherapy for head and neck cancer impairs patients' quality of life. Although taste cells have been shown to degenerate after exposure to X-ray irradiation, the alteration in taste cell population is unclear. This study investigated the histopathological change of taste bud structure and the taste cell population in X-ray irradiated mice. Methods:, The head and neck region of C57BL/6J male mice was exposed to a single 15 Gy dose of X-ray irradiation and a chronological histopathological analysis of the circumvallate papilla was performed. Preference for sweet taste was measured using the two-bottle preference method. Results:, The histological analysis of the circumvallate papilla revealed that the basal cells had almost disappeared, but that there was not clear change in the spindle-shaped taste cells on day 4 after irradiation. The number of taste cells had decreased on day 8, and then remained unchanged until day 20, after which they increased and recovered to their original number by day 24. There was a more marked decrease in the number of ,-gustducin-positive type II taste cells than in the number of serotonin-positive type III taste cells. Preference for sweet taste measured by the two-bottle preference method was decreased in parallel with taste cell number. Conclusion:, These findings suggest that X-ray irradiation disrupts the basal cells, resulting in a decrease of the number of taste cells, particularly type II taste cells, which may be the cause of radiotherapy-induced taste dysfunction. [source] IMPACT OF MICROWAVE BLANCHING ON THE FLAVOR OF ROASTED PEANUTSJOURNAL OF SENSORY STUDIES, Issue 4 2006ANDRIANA V. SCHIRACK ABSTRACT Microwave blanching of peanuts was proposed as an attractive alternative to traditional techniques of blanching, because of energy and time savings. However, the occurrence of a processing-related off-flavor has been reported. This study examined the effect of processing factors during microwave blanching on the MC and sensory characteristics of the peanuts. The peanuts reached a range of internal temperatures during microwave blanching treatments between 4 and 11 min. A total offnote attribute was introduced to the peanut lexicon and was used successfully to differentiate the effects of microwave treatments. The microwave-associated off-flavor was related (but not identical) to cardboardy/stale flavor, and was related inversely to the positive flavor attributes roasted peanutty, sweet aromatic and sweet taste. Peanuts reaching the highest internal temperatures and greatest moisture losses during blanching exhibited the most total offnote flavor; however, temperatures as high as 113C did not produce significantly increased total offnote intensity. [source] EFFECTIVENESS OF CATEGORY AND LINE SCALES TO CHARACTERIZE CONSUMER PERCEPTION OF FRUITY FERMENTED FLAVOR IN PEANUTSJOURNAL OF SENSORY STUDIES, Issue 2 2006J.L. GREENE ABSTRACT Fruity fermented (FF) flavor is a common off-flavor in peanuts resulting from high-temperature curing. The 9-point hedonic scale is the most widely used scale to determine consumer acceptance; however, research has indicated that line scales may provide equal reliability and greater sensitivity. The objectives of this study were to characterize consumer perception of FF flavor in peanuts and to compare the effectiveness of the two scale types. Consumers (n = 208) evaluated control (no FF), low-intensity (1.0) FF and high-intensity (3.0) FF peanut pastes for the strength/intensity of roasted peanut flavor (RPF), sweet taste (ST), fresh peanut flavor (FPF) and overall liking (OV) using randomly assigned ballots. Sensitivity in defining consumer perception of off-flavor in peanuts was greater with use of line scales than with the hedonic scale. The line scale indicated that FF flavor in peanuts, even at low intensity, negatively impacted OV and further identified significantly lower RPF and FPF perception by consumers. The hedonic scale identified only a difference in FPF and was not sensitive enough to show a difference in OV. [source] 34 Senso-reflexory control of the gastric myoelectrical activity , effect of oral exposure to a sweet or a bitter taste on a multichannel electrogastrogramNEUROGASTROENTEROLOGY & MOTILITY, Issue 6 2006M DZIELICKI Aim:, To examine the effect of sensory stimulation with a sweet or a bitter taste on the interdigestive gastric myoelectrical activity (GMA) in humans. Methods:, Eighteen healthy subjects (10F, 8M) underwent on two separate days four-channel electrogastrographic recordings comprising three consecutive 35 min periods: (i) basal fasted, (ii) a stimulation epoch while a subject was chewing an agar cube soaked with a taste-delivering substance (saccharose for the sweet taste, quinine hydrochloride for the bitter taste), (iii) a post-stimulatory (recovery) epoch. An electrocardiogram was simultaneously registered for the purpose of the heart rate variability (HRV) analysis. Results:, Exposure to the sweet taste brought about an increase in the power of the high frequency (HF: 0.15,0.4 Hz) band of the power spectrum-analyzed HRV data. The bitter taste had no effect on the HRV. During the stimulation and the recovery epoch a statistically significant augmentation in the relative time share of tachy- and bradygastria within the multichannel electrogastrogram was found either with the sweet or the bitter taste. Whereas no any other modifications of the GMA were elicited by the sweet taste, the exposure to the bitter taste resulted in a statistically significant decrease in the relative time share of normogastria, a decline in the dominant frequency and the dominant power of the gastric slow waves, as well as a reduction in the percentage of the slow wave coupling. Conclusions:, (i) Exposure to the sweet taste elicits a vagal arousal expressed by an increase in the HF power, whereas the bitter taste does not affect the equilibrium between the parasympathetic and the sympathetic component of the autonomous nervous system; (ii) The increased relative time contribution of tachy- and bradygastria within the electrogastrogram during both the stimulation and the recovery epoch should be considered an unspecific phenomenon because it accompanied stimulation either with the sweet or the bitter taste; (iii) The inhibitory effect of the bitter taste on the GMA, reflected by a diminution in the dominant frequency and the dominant power of the gastric slow waves, as well as their reduced coupling, may be indicative of an evolutionary archetype of a warning reaction of the human (mammalian) organism towards this taste. [source] Saccharin Test of Maxillary Sinus Mucociliary Function After Endoscopic Sinus SurgeryTHE LARYNGOSCOPE, Issue 1 2000Kazuyasu Asai MD Abstract Objectives: To determine the usefulness of the saccharin time (ST) test for evaluating the mucociliary function of the maxillary sinus after endoscopic sinus surgery (ESS) for chronic sinusitis. Study Design: Methods: This study was conducted on 88 maxillary sinuses of 74 patients after ESS. The maxillary sinus fontanel was broadly opened via the middle meatus using an endoscope, and a saccharin granule was adhered to the bottom of the maxillary sinus mucosa. The time until the patient recognized the sweet taste was recorded. Before the ST test, the bilateral maxillary sinuses were classified into the following four groups on the basis of the post-ESS severity of mucosal edema and swelling as revealed by endoscopic observation: normal (45 sinuses), mild mucosal edema and swelling (24), moderate mucosal finding (14), and severe mucosal finding or filling of the sinus with a polyp(s) (5). Results: The mean ST values in the normal group and the groups with mild, moderate, and severe mucosal edema and swelling were 35.7, 38.1, 63.6, and 88.0 minutes, respectively. Thus the ST increased with the post-ESS severity of the mucosal lesion. However, for the group with mild mucosal edema and swelling, scanning electron microscopic observation of three maxillary sinuses in which the ST exceeded 120 minutes and four sinuses in which the ST was 40 minutes revealed extensive cilia loss in the former sinuses, but not in the latter. A second post-ESS endoscopic observation was performed in 17 patients, revealing improvement in 11 sinuses, no change in 5 sinuses, and aggravation in 1 sinus (compared with the initial test). The ST test was also repeated, revealing that the ST became shorter in most of the endoscopically improved sinus group. However, a few sinuses showed a discrepancy between the change in the endoscopic findings and the ciliary function (ST). Conclusion: Measurement of the maxillary sinus ST is a simple, accurate, and useful technique for assessing the post-ESS mucociliary function in conjunction with endoscopy, and the information gained can help in deciding subsequent therapy. [source] Effects of supplementing bioactive compounds to a formulated diet on sensory compounds and growth of shrimp, Litopenaeus vannamei (Boone, 1931)AQUACULTURE RESEARCH, Issue 10 2010Zhi Yong Ju Abstract Experimental diets were processed at the Oceanic Institute by adding various bioactive compounds (lutein, fucoxanthin, astaxanthins (Ax), glucosamine, carotenoid mix, phytosterol mix, bromophenol (Bp) mix or their combination) to a formulated (control) diet to examine their effects on sensory composition and growth of shrimp. These diets and a commercial feed were fed to ,1.6 g shrimp (Litopenaeus vannamei) in four replicates in an indoor laboratory under flow-through conditions for 8 weeks. Results indicated that all the supplementations of the bioactive compounds did not improve shrimp growth (0.79,0.97 g week,1) compared with that (0.94 g week,1) of the control diet (P>0.05). However, inclusion of lutein (200 mg kg,1) or carotenoid mix (827 mg kg,1) in the control diet (with supplemental Ax) resulted in much higher free Ax (48.3 or 46.5 mg kg,1) and esterified Ax (6.2 or 3.9 mg kg,1) content in shrimp tails than the control diet (28.4; 1.4 mg kg,1 respectively) (P<0.05). Inclusion of Bp (2 mg kg,1) in the control diet resulted in higher levels of Bp (160 ,g kg,1) in shrimp tail muscle than the control diet (81 ,g kg,1) (P<0.05). Three free amino acids, glycine, proline and alanine might be mainly responsible for the sweet taste of L. vannamei. The results suggest that the supplementation of the bioactive compounds may not affect shrimp growth performance, but some may affect the composition and taste of shrimp. [source] TASTE PERCEPTIONS AND DIETARY INTAKES OF SMOKELESS TOBACCO USERS AND NONTOBACCO USERS,JOURNAL OF SENSORY STUDIES, Issue 3 2005RHONDA A. SCHUELLER ABSTRACT Smokeless tobacco and nontobacco users differed for certain concentrations of perceived intensities of the four solutions , significantly for sweet (P , 0.008) and salty (P = 0.001). Sensitivity to salty (P = 0.02) and bitter (P = 0.11) solutions decreased with increasing hours of exposure to smokeless tobacco. Smokeless tobacco and nontobacco users rated fruits and vegetables for preference and the four taste senses differently, with a decreasing trend for sweet tastes in smokeless tobacco users with increasing hours of exposure to smokeless tobacco. Smokeless tobacco users consumed more total fat (P = 0.06) and fat per 1000 kcal (P = 0.13) than nontobacco users. Higher intakes of total fat (P = 0.005), total fat per 1000 kcal (P = 0.18), total sodium (P = 0.03) and total Vitamin E (P = 0.06) were found with increasing hours of exposure to smokeless tobacco. Although fruit and vegetable intakes did not differ between smokeless tobacco and nontobacco users, both groups should increase their consumption of fruits and vegetables. [source] | ||||||||||||||||