Taste modifier

As a direct result of this so-called food-minus trend some of the ingredients have to replaced or reduced. Owing to their role as preference drivers in food consumption, it is important to retain the whole flavour and taste profile of the original product, which can be done in most cases using a mixture of flavours, tastants, taste modifiers and texturants. 

Another problem arising from modern food trends is the off-taste generated by fortification. The fortification with healthy polyphenols, for example from 

As a consequence, in most cases, mixtures of low-calorie sweeteners are used to address this issue. At the same time, numerous sensory and consumer tests have shown major differences between low-calorie sweeteners and sucrose or HFCS with regard to body and aftertaste. 

In these cases, masking flavours can be used together with a rebalancing of the flavour profile to cover the changes in perception. The use of sweet inhibitors such as lactisol (6, Fig. 21.3) can help to reduce the lingering aftertaste in some cases. 

An improvement in the taste properties, in particular the aftertaste problem of non-nutritive, highly intensive sweeteners, can be achieved by the use of tannic acid [13, 14]. 

---

The a-carbon of glutamic acid is chiral. A convenient and effective means to determine the chemical purity of MSG is measurement of its specific rotation. The specific optical rotation of a solution of 10 g MSG in 100 mL of 2 A/HQ is +25.16. Besides L-glutamic acid [56-86-0] D-glutamic acid [6893-26-1] and the racemic mixture, DL-glutamic acid [617-65-2] are known. Unique taste modifying characteristics are possessed only by the L-form. 

That the initial event of taste stimulation takes place on the cell surface of the taste receptor is now universally accepted. In addition, accumulated evidence strongly suggests that taste-bud stimulation is extracellular in nature. For example, (1) the sweet-taste response is both rapid and reversible, (2) the intensely sweet proteins monellin" and thaumatin could not possibly penetrate the cell, because of their size, and (3) miraculin, the taste-modifying glycoprotein, having a molecular weight of 44,000 would also be too large to penetrate the taste cell. ... 

British-American Tobacco (1988) Nicotine scavenging-A consequence of ammonia-release taste modifier no. 7. http //tobaccodocuments.org/product design/402363924-3962.html British American Tobacco (1994) Proceedings of chemosensory meeting held in Southampton 8-10 Nov 1993. 16 Feb 1994. Bates 570354096-570354354. http /Aobaccodocuments.org/ product design/954103.html... 

There are seven known sweet and taste-modifying proteins, namely (1) monellin and (2) thaumatin (3) mabinlin. and (4) curculin (5) pentadin, (6) brazzein and (7) miraculin.The properties and characteristics of these proteins are illustrated in Table 2. There are several recent reviews relating to sweet proteins. Apart from curculin and... 

Curculin which is extracted with 0.5 M sodium chloride from the fruits of Curculigo latifolia and purified by ammonium sulphate fractionation, CM-sepharose ion-exchange chromatography and gel filtration.The protein acts as a low calorie sweetener and has a maximum sweetness equal to 0.35 M of sucrose. In addition to its sweetness, curculin also has taste modifying abilities since water and sour substances elicit a sweet taste after consumption of curculin. Currently, there is no other protein that has both sweet taste and taste modifying abilities. 

The taste modifying activity of the protein remains unchanged when it is incubated at 50°C for 1 hour between pH 3 and 11. Curculin elicits a sweet taste. It is 20 000 times sweeter than sucrose on a molar basis and 550... 

Kurihara K, Beidler LM, Taste modifying protein from miracle fruit. Science... 

Takahashi N, Hitotsuya H, Hanzawa H, Arata Y, Kurihara Y, Structural study of asparagine-linked oligosaccharide moiety of taste-modifying protein, miraculin,... 

Kurihara Y, Harada S, Maeda S, Kai Y, Kasai N, GrystaUization and preliminary X-ray diffraction studies of curcidin A new type of sweet protein having taste-modifying action,/Afo/Sio/238 286—287, 1994. 

Yamashita H,Theerasilp S, AiuchiT, NakayaK, Nakamura Y, Kurihara Y, Purification and complete amino acid sequence of a new type of sweet protein with taste-modifying activity, curculin, / o/ Chem 265(26) 15770-15775, 1990. 

Theerasilp S, Hitotsuya H, Nakajo S, Nakaya K, NakamuraY, Kurihara Y, Complete amino acid sequence and structure characterization of the taste-modifying protein, TsmzcxxYm, J Biol Chem 264(12) 6655—6659, 1989. 

Taste-modifying effect. Water extract of the dried rhizome, administered intragastri-cally to male rats at a dose of 50 mg/mL, increased activity of vagal gastric nerve. The extract also blocked the suppression of vagal gastric nerve activity induced by Pinellia ternata ° b... 

Unusual proteins are also characteristic of the biome free-sulfydryl type for both tropical Americas and the East, and taste-modifying type, like miraculin, monellins, and thaumatin, for tropical Africa. 

C Boy. Thaumatin—a taste modifying protein. Int Food Ingred 6 23-25, 1994. 

Gibbs, B.F., Alii, I., and Mulligan, C. 1996. Sweet and taste-modifying proteins a review. Nutr. Res. 16, 1619-1630. 

These taste-modifying substances provide an insight into the mechanism of the production of taste sensations and, therefore, are a valuable tool in the study of the interrelationship between taste and chemical structure. 

This section describes sweet-tasting natural products that have been found to date. Taste-modifying compounds and antisweet substances are also discussed. 

---