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Advances in umami taste and aroma of edible mushrooms
, 2020Background Edible mushrooms have been used as food and medicine materials for thousands of years, and the yield of cultivatable edible mushrooms has increased in recent years.
S. Libin +7 more
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Identification of key taste components in loquat using widely targeted metabolomics.
Food Chemistry, 2020Loquats can be divided into white- and yellow-fleshed cultivars. Generally, white-fleshed cultivars taste better than yellow-fleshed cultivars. Currently, metabolic causes of differences in taste are unknown, due to the lack of a large-scale and ...
Shicheng Zou +6 more
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Characterization and evaluation of umami taste: A review
, 2020Umami, as an alimentary taste, is an indicator for the presence of valuable amino acids or oligopeptides. Umami substances, including free amino acids, nucleotides, peptides, organic acids and their derivatives, are widely distributed in foods.
Wenli Wang, Xirui Zhou, Yuan Liu
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Taste Display that Reproduces Tastes Measured by a Taste Sensor
Proceedings of the 33rd Annual ACM Symposium on User Interface Software and Technology, 2020Aiming for the creation and development of taste media, a taste display was developed in this study that can reproduce tastes measured using taste sensors. By performing iontophoresis on five gels, which contain dissolved electrolytes that reproduce the five basic tastes, the quantity of ions that contact the tongue was controlled.
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British Dental Journal, 1993
When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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When we eat or drink we perceive a sensation that is often described as taste. A better term for it would be flavour, because the experience is made up of different modalities of sensation. Amongst these modalities are those of smell, touch (texture), temperature, and, of course, the chemical sense of taste.
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Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches
, 2020Background The human taste experience is the result of five basic taste qualities, namely sweet, salty, bitter, sour and umami. Sweet, bitter, and umami are mediated by G protein-coupled receptors (GPCRs), whereas sour and salt are modulated by ...
Giulia Spaggiari, A. Pizio, P. Cozzini
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Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover
Current Pharmaceutical Design, 2014In the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet, umami, bitter, salty and sour) are generally accepted as basic tastes.
Shusuke, Iwata +2 more
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Food Chemistry, 2019
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid ...
Xuepeng Li +8 more
semanticscholar +1 more source
To understand the delicious taste of the clam M. meretrix Linnaeus, the putative umami peptides from the aqueous extract of the cooked clam were obtained by ultrafiltration, gel filtration chromatography, and reversed-phase high-performance liquid ...
Xuepeng Li +8 more
semanticscholar +1 more source
PTC taste blindness and the taste of caffeine
Nature, 1975TASTE thresholds for the bitter substance PTC (phenylthiourea or phenylthiocarbamide) and related compounds containing the grouping (HNCS)showa bimodal distribution, leading to the designation ‘tasters’ for the more sensitive individuals and ‘non-tasters’ or ‘taste blind’ for the ...
M J, Hall +3 more
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The American Journal of Psychoanalysis, 2014
The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
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The author integrates Zen Buddhist and psychoanalytic principles to introduce the notion of "spontaneously arising intuitive models." On the basis of the Zen teaching stories and patient dreams, this paper explores the meanings and psychic functions such intuitive models serve for patients. The notion of "the gap" constitutes a central organizing theme,
openaire +2 more sources