Taste bitterness, saltiness, sourness, effect

MSG, when added to beef consomme, had no effect on the aroma. It increased the overall taste intensity, but its effects on the intensities of saltiness, sweetness, sourness, and bitterness were very small. Although the term "umami" was intentionally not used in the profile test, it may be easily supposed that the quality of the taste increased here is umami. 

Once a purified gymnemic acid became available, much psychophysical work was done to understand the nature of the sweetness inhibition effect. The work of Bartoshuk and co-workers illustrates the course taken (15). The results of a typical experiment are shown in Figure 3. The sweetness of a sucrose solution was almost completely suppressed after holding a gymnemic acid solution in the mouth for a few seconds. Further experiments were carried out to determine the effect of gymnemic acid on the other taste qualities (sour, bitter and salty). No effect of gymnemic acid on these tastes was observed. Early work with GA extracts had produced an apparent inhibition of bitter taste, but this effect was later attributed to cross-adaptation to the taste of the crude leaf extract, which was itself quite bitter. Experiments with refined (and tasteless) extracts showed no bitterness suppression. 

In taste studies, sucrose is usually taken as a reference standard in the sensory evaluation of sweetness and caffeine is generally used as the reference material for bitterness. However, sour and salty tastants modulate taste-receptor function by direct effect on specific ion channels in the membrane, while sweet and bitter tasting compounds seem to bind to closely located receptors which are coupled to a guanidine-nucleotide binding protein (G-protein). The perception of their tastes proceeds through a transduction mechanism involving G-protein and a second messenger system (Kinnamon, 1988). 

Taste. Taste Is the human perception of chemicals In the mouth due to their Interaction with receptors on the tongue. Taste consists of four dimensions sweet, salty, sour and bitter. Taste Is affected by odor and texture, which makes it a complicated, subjective quality attribute, difficult to measure objectively (22). In fruits and vegetables, taste Is mostly determined by the types and amounts of carbohydrates, organic acids, amino acids, lipids and phenolics (5.71). CA combinations, to the degree that they modify changes in these constituents, can affect the taste of stored fruits and vegetables. Usually, extremely low O2 or high CO2 will result In off-flavors and reduced quality due to anaerobic respiration. The specific effect of CA on flavor depends on the crop Involved (2). 

At least 10 of jujube s saponins (e.g. ziziphin, jujubasaponins, and jujuboside B) are sweetness inhibitors that reduce the sensation of sweet taste (elevate the sweetness threshold) of glucose, fructose, aspartame, and other sweetening agents. No taste modifying effect was observed with bitter, salty, or sour flavors. 

As is well known, the r scale is effective to express the taste strength [1, 2]. The concentration of each taste substance can be transformed into the taste strength. While tartaric acid is used in the r scale, we can safely consider that HC1 has the strength two times as large as tartaric acid. The above mixed solution is thus composed of 4.04 sourness, 2.03 saltiness, 5.01 bitterness and 2.24 sweetness in terms of the r scale. Therefore, drink A has the above taste strength. 

Cocaine and other local anesthetics abolish not only the sensation of pain, but other special sensations, if they are suitably applied. Here also there is some selection. In the skin, they paralyze first the vasoconstrictor reaction, then progressively the sensations of cold, warmth, touch, tickling, pressure, pain, and joint sense. In the nose, they abolish the olfactory sense. On the tongue, they destroy the taste for bitter substances but have less effect on sweet and sour taste and none on salty taste. When cocaine is applied to the appropriate nerves, it is found that the centrifugal vagus fibers are paralyzed before the centripetal, vasoconstrictor fibers before vasodilator, bronchial constrictors before the dilators, etc. (Sollmann, 1944). 

The results of omission tests (12) including other compounds in WSE and attributes are reported in Table 3. Cheese sourness was explained by die enhancing effect of sodium chloride on the sourness due to hydronium ions concentration. Cheese bitterness was explained by the enhancing matrix effect on bitterness due to small peptides. Cheese saltiness was respectively explained by a partially masking effect of die matrix on the WSE salty taste due to sodium chloride. 

Some oleanane-type saponins isolated from G. sylvestre exhibited antisweetness acti-vity/ When chewed, the leaves produce a prolonged desensitization effect for sweet and bitter tastes. The sour taste is not affected, while the salty taste is very slightly affected. The saponin fraction, and ethanolic extract of the leaves, showed significant antibacterial and antifungal activities. The aqueous extract of G. hestre possessed hypoglycemic activity. The leaf powder stimulates the heart and the circulatory system, increases the secretion of urine, and activates the uterus. 

---