Chemistry of Taste. Mechanisms, Behaviors, and Mimics

Front matter\r......Page 1
Copyright\r......Page 2
Foreword\r......Page 3
Preface......Page 4
1 Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste......Page 7
Temporal Properties of Sweet and Bitter Tastants......Page 8
Amphipathic Bitter and Sweet Tastants May Interact with Liposomal Membranes and Translocate into Liposomes......Page 10
Amphipathic Bitter and Sweet Tastants May Permeate Taste Cells......Page 13
Amphipathic Bitter Tastants Interact with Phospholipid-Based Bitter Taste Inhibitors......Page 15
Acknowledgments......Page 19
Literature Cited......Page 20
Introduction......Page 23
1. Behavioral experiments......Page 24
3. Signal transduction experiments......Page 25
1. Behavioral and electrophysiological experiments......Page 27
Discussion......Page 32
References......Page 35
3 Molecular Mixture Models: Connecting Molecular Events to Perception......Page 37
Synergy and Isoboles......Page 38
Models Based on the Law of Mass Action......Page 39
Application to Glucose/Fructose Mixtures......Page 41
Implications......Page 42
References......Page 43
4 Genetics of Sweet Taste......Page 44
Individual variation in sweet taste perception and preference in people......Page 45
Genetic studies of sweetness......Page 46
Family and twin studies of preferences for individual sweet food items.......Page 47
A bitter taste polymorphism and sweet food preferences.......Page 48
Sweet perception and preference in mice.......Page 49
The Sac locus and the T1R family of putative taste receptors.......Page 51
References......Page 52
5 Genetic Markers, Taste Responses, and Food Preferences......Page 56
PROP Tasters and Nontasters......Page 58
PROP Tasting and Other Bitter Compounds......Page 63
Phytochemicals and Bitter Taste......Page 64
Summary......Page 66
References......Page 67
6 Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms......Page 69
Idiosyncratic Patterns of Perceived Bitter Intensity......Page 71
The Impact of PROP Sensitivity on Idiosyncratic Patterns......Page 74
General Discussion......Page 76
Human Psychophysical Studies......Page 77
Correlations Among Papillae Density and Bitter Taste......Page 78
Acknowledgments......Page 79
References......Page 80
7 Neural Representation of Sweet Taste in the Cortex of the Monkey......Page 82
Relationship between sweet and non-sweet stimuli......Page 89
Relationship among sweet stimuli......Page 92
Neural responses and their relationship to human perception of sweetness......Page 93
References......Page 94
8 Age-Related Chemosensory Losses: Effect of Medications......Page 98
Experiment 1—Effect of topical application of drugs to the lingual surface......Page 100
Experiment 2—Elevation of norepinephrine from bitter taste of a drug......Page 107
Experiment 3- The Effect of Bitter Inhibitors on bitter taste perception of urea, quinine HCl, magnesium chloride, and caffeine.......Page 109
References......Page 111
Introduction......Page 113
Location and Morphology of Olfactory Receptor Neurons......Page 114
Cloning of odor receptors.......Page 116
Second messenger pathway......Page 117
Adaptation......Page 119
Genetic basis of olfactory discrimination......Page 120
The receptive field of olfactory receptors......Page 121
Summary......Page 122
References......Page 125
Introduction......Page 126
Threshold Procedures......Page 127
Definitions of Threshold......Page 128
Modern Odor Detection Threshold Measurement Procedures......Page 129
Scaling and Magnitude Estimation Tasks......Page 130
Rating & Magnitude Estimation Scales......Page 132
Odor Identification Tests......Page 134
Reliability of Psychophysical Olfactory Tests......Page 136
References......Page 139
Abstract......Page 143
Introduction......Page 144
General approach......Page 145
Scaling procedure......Page 147
Orthonasal dose-response curves using olfactometers......Page 148
Dose-response curves by sniffing and tasting solutions(orthonasal and retronasal)......Page 150
Calculation of dose-response curve parameters......Page 152
Experimental results and interpretation......Page 153
References......Page 158
12 Communicating with Chemicals......Page 161
13 Taste Release and Its Effect on Overall Flavor Perception......Page 169
Models linking volatile stimuli and perception of odor......Page 171
Relating volatile flavor perception to volatile release in vivo......Page 172
Experimental......Page 173
Results and Discussion......Page 174
Acknowledgements......Page 179
References......Page 180
14 Chemoreception of Fat......Page 182
Fatty Acids as Primary Signaling Molecules......Page 184
Fatty Acids Activate Taste Cells via Inhibition of Delayed Rectifying K+ Channels......Page 185
Correlation of Fatty Acid Responsiveness and Dietary Fat Preference......Page 189
Fatty Acids Directly Activate other Fat Sensitive Cell Types......Page 190
References......Page 192
15 Astringency and Bitterness of Flavonoid Phenols......Page 194
Astringency......Page 195
Effect of tannin composition......Page 196
Effect of sensory methodology......Page 197
Effect of salivary flow rate......Page 198
Literature Cited......Page 201
16 Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity......Page 204
The Compounds......Page 205
Neural Responses to UAA......Page 206
Effects of HOαS on Intraneuronal Calcium......Page 211
Neural Studies......Page 212
Discussion......Page 213
References......Page 214
Abstract......Page 215
Introduction......Page 216
What Determines The Sensory Liking Curve?......Page 217
Using The Sensory-Liking Optimum To Create Operationally Defined Segments......Page 218
Results - Looking At A Complex Product That Excites Different Senses......Page 220
Results - What Sensory Inputs Are Most Important......Page 221
Results - Sensory Liking Curves For The Full Panel And Usage Subgroups......Page 222
Quantifying The Magnitude Of The \"Driver\"......Page 223
The Link Between Model Systems And Real Products......Page 224
On Sensory Segmentation As An Organizing Principle For Future Research......Page 225
References......Page 226
18 Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking......Page 228
Introduction......Page 229
Internal Preference Clustering......Page 231
External Preference Mapping......Page 234
Conclusions......Page 242
References......Page 243
19 Measurement of Emotion in Olfactory Research......Page 244
Introduction......Page 245
Physiological Effects......Page 246
Theoretical Approaches to Emotion......Page 248
Psychological Self-Report Methods......Page 249
Mood Measurement of Fragrance Effects......Page 252
Mood Mapping®......Page 254
Mood Mapping® of flavors......Page 256
Directions for Future Research......Page 258
References......Page 259
20 In Vitro Taste Sensors: Technology and Applications......Page 262
The Technology of Sensing Devices......Page 263
Applications for Food and Beverage QC......Page 269
References......Page 270
21 Mimicking the Mammalian Sense of Taste Through Single-Component and Multicomponent Analyte Sensors......Page 276
Single Analyte Molecular Recognition......Page 277
Support Bound Single Analyte Sensing......Page 283
Multi-Component Analyte Sensor......Page 285
Summary......Page 286
References......Page 287
22 Electronic and Computational Olfaction......Page 289
Introduction......Page 290
Electronic Olfaction......Page 291
Organic Transistors As Odor Sensors......Page 296
Computational Olfaction......Page 299
Odorant modeling......Page 301
Olfactory tasks in a least-squared error algorithm......Page 303
An approach through large numbers of receptor types......Page 304
Task 4: Separating unknown odors using fluctuations, covariation, and large Ν......Page 307
How large should Ν be?......Page 309
Neural implementation of computational algorithm......Page 310
References......Page 312
Abstract......Page 318
Optical Fibers & Instrumentation......Page 319
Randomly Ordered Sensor Arrays......Page 322
Bead Sensor Fabrication and Encoding......Page 323
Nose......Page 325
Solution......Page 327
Conclusions......Page 328
References......Page 329
Author Index......Page 330
A......Page 331
Β......Page 333
C......Page 334
D......Page 338
Ε......Page 340
F\r......Page 341
G......Page 342
I\r......Page 343
L\r......Page 345
M\r......Page 346
Ν......Page 348
O\r......Page 349
P\r......Page 350
R......Page 352
S......Page 353
Τ......Page 355
U\r......Page 357
Y\r......Page 358