Taste, sense

Gustation. A taste sense, the receptors of which He in the mucous membrane covering the tongue, and the stimuli for which consist of certain soluble chemicals, eg, salts, acid, and sugar. 

A few commercial instruments have become available, for instance, from Insent Inc. (Atsugi-chi, Japan) and Alpha MOS (Toulouse, France). They are potentiometric devices for taste sensing, mainly used in the pharmaceutical sector. 

The characterisation of a fruit type or variety will be reflected in the flavour profile of its volatile components. Analytical techniques can produce an accurate peak profile using gas chromatography, but in simpler terms the sensory receptors of most individuals can quickly differentiate between fruit varieties. We have four basic taste senses, sometimes described as sweet, sour, acid and bitter, and these are identified by taste receptors situated mainly on the tongue. The key component of flavour differentiation, so-called top-notes and the like, is detected not so much by taste as by aroma in the nasal cavity. Thus, during the process of eating and drinking, the release of aroma volatiles can be identified and an assessment of their value arrived at. 

Transducer materials of L and D forms of chiral lipids are also necessary for further development of the taste sensor. Development of the taste sensor may contribute to the study of reception mechanisms of taste sensing. 

Cameron, A. T., "The Taste Sense and the Relative Sweetness of Sugar and Other Sweet Substances". Sugar Research Foundation Report 9, (1947)... 

By sweetener is meant materials that (a) are recognized by most human beings as having a sweet taste, and (b) may be used for sweetening. An operational definition of sweet taste is a taste sensed by most human beings as having substantially the same quality as that noticed when sucrose and sucrose-water solutions are tasted. Exam-... 

Cameron, C.W. The Taste Sense and the Relative Sweetness of Sugars and Other Sweet Substances Scientific Report Series No. 9 Sugar Research Eoundation, Inc. New York, 1947. 

Sensory is the science of measurement with the human senses. Panelists measure subjective and individually to produce an only one objective final result. Mention of the human senses normally brings to mind the usual 5 senses, smell, taste, vision, hearing and touch. In both the sensory and the physiological sense we better speak of the modalities sense of smell, sense of taste, sense of seeing, sense of hearing and sense of touch (tactile or haptic sense). 

One scientific area in which neural networks have gained popularity is that of the development of systems inspired on olfactory and taste senses. The electronic nose (Gardner and Bartlett 1999), firstly conceived and applied, has gained recognition in fields like food, aroma or medical diagnosis. The electronic tongue (Vlasov and Legin... 

Sehra G., Cole M., and Gardner J. W., Miniature taste sensing system based on dual SH-SAW sensor device An electronic tongue. Sens. Actuators B, 103(1-2), 233, 2004. 

M. Ghasemi-Varnamkhasti, S. SaeidMohtasebi, M. Siadat, Biomimetic-based odor and taste sensing systems to food quality and safety characterization an overview on basic principles and recent achievements. J. Food Eng. 100, 377-387 (2010)... 

The overall perception of taste is known to be due to a combination of taste senses and smell, and also called flavour or trigeminal sensor. Sussi and co-workers have designed... 

TSFET Taste-sensing field-effect transistor... 

Application to biological phenomena - taste sensing mechanism... 

The taste sense and the relative sweetness of sugars and other sweet substances have been critically reviewed (77). At certain concentrations mixtures of isosweet solutions of sucrose and corn sirup are slightly sweeter than either parent solution. a-D-Glucose is somewhat sweeter than jS-D-glucose. Therefore, fresh a-D-glucose solutions are sweeter than those in which there is an equilibrium between the a- and j3-forms. Because fructose is almost twice as sweet as glucose, it would seem that inversion of sucrose ought to increase its sweetness. This occurs, but it is not noticeable at concentrations below 10%. 

Cygankiewicz AI, Maslowska A, Krajewska WM (2013) Molecular basis of taste sense involvement of GPCR receptors. CritRev Food SciNutr 54(6) 771-780. doiilO.1080/10408398. 2011.606929... 

Woertz K, Tissen C, Kleinebudde P, Breitkreutz J (2011) Taste sensing systems (electronic tongues) for pharmaceutical applications. Int J Pharm 417(l-2) 256-271... 

Regarding pharmaceutical applications, most reports focus on the use of potentiometric devices as taste-sensing tools for the development of pharmaceutical formulations. E-tongue systems have been used for taste measurement of bitter drug substances towards the development of palatable oral formulations. 

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