Taste interaction

The best investigated odor-taste interactions occur in conditioned flavor aversions. Tastes that precede a delayed food-related illness are often avoided after only one experience. Odors are not avoided under similar conditions. However, if taste and odor are presented together before the malaise, animals will avoid odor when encountered later by itself. Taste affects odor, but not vice versa. If only the taste intensity is increased, both taste and odor aversion increase. Conversely, if only the odor stimulus is increased, only the odor aversion increases (Garcia etal, 1986). 

WARNING Anaphylactic Rxns w/ use use only if oral Fe not possible administer where resuscitation techniques available Uses Fe deficiency when cannot supl PO Action Fe supl Dose Adul. Iron defic anemia Estimate Fe deficiency, give 25-100 mg IM/IV /d until total dose total dose (mL) = [-.0442 x (desired Hgb - observed Hgb) x LBW] + (0.26 x LBW) Iron replacement, blood loss Total dose (mg) = blood loss (mL) x Hct (as decimal fraction) max 100 mg/d Peds >4 mo. As for adults max 0.5 mL (wt <5 kg), 1 mL (5-10 kg), 2 mL (>10 kg) p dose IM or direct IV Caution [C, M] Contra Anemia w/o Fe deficiency. Disp Inj SE Anaphylaxis, flushing, dizziness, inj site inf Rxns, metallic taste Interactions X Effects W/ chloramphenicol, X absorption of oral Fe EMS Anaphylactic Rxns common taking oral Fe t risk of tox and SEs OD May cause N/V, HA, muscle/joint pain and fev symptomatic and supportive Iron Sucrose (Venofer) [Iron Supplement] Uses Fe deficiency anemia w/ chronic HD in those receiving erythropoietin Actions Fe r lacement. Dose 5 mL (100 mg) IV on dialysis, 1 mL (20 mg)/min max Caution [C, M] Contra Anemia w/o Fe deficiency Disp Inj SE Anaphylaxis, -1- BP, cramps, N/V/D, HA Interactions i Absorption OF oral Fe supls EMS See Iron Dextran OD See Iron Dextran... 

Kokini, J.L. (1987). The physical basis of liquid food texture and texture-taste interactions. J. Food Eng. 6, 51-81. 

Amino acids are generally classified into several groups which correspond to each characteristic taste. Since amino acids show mixed tastes as above, the taste interactions such as synergistic effect and repression effect are automatically included in their taste. The taste sensor should express this situation. The present study is the first trial to study the taste of amino acids using artificial sensing devices. 

The taste sensor has the sensitivity, reproducibility and durability higher than those of humans. The taste quality was quantified and the taste interactions were reproduced. 

Interactions between Umami and the Four Tastes. Interaction of tastes is another important problem in the study of phenomena of tastes. In order to examine the effect of umami on the four common tastes, the influence of MSG on the thresholds of the four tastes has been examined by several researchers (27, 28. 33), but the results are conflicting. In order to clarify the issue, the thresholds of the four taste substances were measured again in 5mM... 

An interesting engineering approach was proposed by Kokini and coworkers to model viscosity-taste interactions. Kokini et al. (1982) have studied the perception of sweetness of sucrose and fructose in solutions with various tomato solids contents, and with basis on the observed decreasing of sweetness intensity as the percentage of tomato solids increased, they have proposed a more complex but rather comprehensive physical model relating viscosity and taste intensity, based on the physics and chemistry in the mouth. This model was further successfully applied (Cussler et al., 1979) to explain the effect of the presence of hydrocolloids at different levels on the subjective... 

Taste interactions between sweeteners are not uncommon. Another example is the synergism between aspartame and acesulfame K. A 70/30 blend, in some cases, shows a taste that cannot be distinguished from sugar. Acesulfam K also shortens the long, sweet aftertaste of sucralose (Meyer, 2001). Apart from taste interactions, some sweeteners also show synergism with flavors. 

Meyer, S., Taste Interactions of Acesulfame Potassium and Other High Intensity Sweeteners with Fruit Flavours in Different Food Proteins, paper presented at 2nd IUPAC International Symposium on Sweeteners (2nd IUPAC-ISS), Hiroshima, Japan, 2001, p. 55. 

According to several authors, cheese taste is mainly due to the compounds found in the cheese water-soluble extract (WSE) (1, 2). Thus, to study cheese taste, the focus is usually on the cheese WSE which contains small polar molecules such as minerals, acids, sugars, amino acids, peptides and some volatile compounds produced by different processes such as lipolysis, proteolysis microbial metabolism (3). These compounds are responsible for the individual taste sensations like sourness, bitterness and saltiness which are the main taste descriptors for cheese. However, in a complex mixture they also exert otiier taste sensations due to taste / taste interactions (4). Peptides are generally considered to be the main bitter stimuli in cheese (5). However, it was shown that in goat cheese, bitterness resulted mainly from die bitterness of calcium and magnesium chlorides, partially masked by sodium chloride (6). 

It is also well known that sweet and bitter tastes interact. It is the case for the inhibition of sucrose sweet taste by inhibitors like lactisol or methyl-4, 6-dichloro-4,6-dideoxy-galactopyranoside which was attributed to their hydrophobic character and their bitterness (Mathlouthi et al., 1993). Bitter taste was foimd to be suppressed by sweeteners such as sucrose (Bartoshuk, 1975). The masking of unpleasant taste by pleasant (sweet) stimuli is greatly sought after in pharmaceuticals. For example, cyclodextrins were described to have the ability of masking the bitterness of drugs like propantheline... 

The final means for carbohydrate taste interactions to occur is through their effect on mass transfer in the mouth. While hydrocolloids are quite tasteless, they are often used to contribute viscosity to a food and thereby reduce mass transfer from the food to the taste receptors. Pangbom et al. [29] reported that a sample viscosity greater than 12-16 cP results in a significant reduction in sweemess. Work by Vaisey et al. [30] showed that not only is intrinsic viscosity important but the overall rheological properties of the food. For example, hydrocoUoids that readily shear thin (e.g., Gelan gum) reduce sweetness less than those hydrocolloids that do not shear thin. 

The discussion for protein taste interactions would parallel that of the discussion on carbohydrate taste interactions. One finds literature on sweet proteins and more recently proteins that make sour substances taste sweet. The addition of proteins or a change in type of protein used in a food will influence the taste of that food [35,36]. 

Von Sydow, E., Moskowitz, H., Jacobs, H., Meiselman, H. Odor - Taste interaction in fruit juices. Lebensm. Wiss. Technol. 7, 18 (1974)... 

E Von Sydow, H Moskowitz, H Jacobs, H Meisehnan. Odor-taste interactions in fruit juices. Lebensmittel Wissenschaft Technol 7 18-24, 1974. 

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