Basic Taste Substances Research Articles

Taste Preferences of Cyprinid Fishes (Cyprinidae). A Comparative Study

Palatability of various substances (amino acids, carboxylic acids, some organic acids, and basic taste substances) is presented for eight species of cyprinids (Cyprinidae): bream Abramis brama, European bitterling Rhodeus sericeus amarus, sunbleak Leucaspius delineatus, crucian carp Carassius carassius, common bleak Alburnus alburnus, dace Leuciscus leuciscus, chub L. cephalus, and tiger barb Puntigrus tetrazona. The taste sensitivity to certain substances has been estimated for these species. A comparative analysis has been performed considering the published data on other species of the family; as a result, a high specificity of the taste spectra of cyprinids is obtained. No obvious relationship of taste preferences with the fish lifestyle, their diet, and phylogenetic similarity has been revealed. All cyprinids keep food objects in their oral cavity the longer, the most is the food object palatability. The number of orosensory testing events performed with a food object differs in fish of different lifestyles and belonging to different trophic categories, but does not correlate with the taste properties of the food object. During orosensory testing, the first retention of the grasped object in the oral cavity is longer than subsequent ones. Retentions are many times longer if the object is finally swallowed than when the fish refuse to consume. The great similarity of behavior in cyprinids during orosensory testing of food indicates the conservatism of the feeding behavior compared to taste reception.

Taste Preferences and Orosensory Feed Testing Behavior in Barramundi Lates calcarifer (Latidae, Perciformes)

In the cultivation of barramundi Lates calcarifer, one of the key factors is developing new commercial feeds that are nutritionally adequate and attractive to fish. The sensory quality of feeds can be improved by taste stimulants. The aim of the present study is to examine the taste attractiveness of 21 free L-amino acids and 4 basic taste substances (0.1–0.001 M). The feeding behavior that accompanied the orosensory testing of feed is also studied. Agar pellets flavored with each taste substance were individually offered to barramundi juveniles (5–9 cm, 4–10 g). Citric acid, cysteine, and alanine were palatable; sucrose and 7 amino acids had an aversive taste; sodium chloride, calcium chloride, and 12 amino acids did not influence the consumption of pellets. Taste preferences for amino acids are positively correlated in 6 out of 21 fish species, which confirms high species specificity of taste preferences in fishes. Barramundi often make repeated grasps and rejections of pellets regardless of their palatability, which led to the destruction of pellets in up to 50% of trials. When swallowing, fish retain pellets several times longer, and pellet fragmentation occurs more often, than in the case of final refusal of pellets. The data presented here can be used to improve the cultivation of barramundi.

A novel quantified palatability evaluation method (saliva evaluation combined with electronic tongue evaluation) for Traditional Chinese Medicine oral formulations based on oral stimulation

This study investigates the usefulness of saliva determination for the palatability evaluation of Traditional Chinese Medicine (TCM) oral formulations as a complement to the electronic tongue (E-tongue) method. In this study, the response threshold and intensity of saliva amount evaluation method on different concentration of five taste standard substances was verified with the human sense and E-tongue sense. Fifty-eight kinds of TCM oral formulations and basic taste substances were utilized to assess the applicability of the novel method, which compared with the results of E-tongue evaluation. According to the PCA map, the oral stimulation of TCM oral formulations were divided into three groups (Group 1: SM < 0.05; Group 2: SM = 0.05; Group 3: SM > 0.05). In this study, the results of PLS revealed that the responses of E-tongue sensors could be characterized 71.9% of the SM information (R2 = 71.9%). These showed that the taste stimulation of TCM had certain influence in SM. And the sensors of CA, JE, GA, and HA were critical parameters on palatability evaluation of TCM oral formulations. In conclusion, SM can be used to characterize the chemical and mechanical senses of TCM oral formulation. And it can be predicted the palatability of TCM according to the classification results of E-tongue.

Effects of intragastric infusion of inosine monophosphate and L: -glutamate on vagal gastric afferent activity and subsequent autonomic reflexes.

In this study we investigated the effects of intragastric infusion of palatable basic taste substances (umami, sweet, and salty) on the activity of the vagal gastric afferent nerve (VGA), the vagal celiac efferent nerve (VCE), and the splanchnic adrenal efferent nerve (SAE) in anesthetized rats. To test the three selected taste groups, rats were infused with inosine monophosphate (IMP) and l-glutamate (GLU) for umami, with glucose and sucrose for sweet, and with sodium chloride (NaCl) for salty. Infusions of IMP and GLU solutions significantly increased VGA activity and induced the autonomic reflex, which activated VCE and SAE; these reflexes were abolished after sectioning of the VGA. Infusions of glucose, sucrose and NaCl solutions, conversely, had no significant effects on VGA activity. These results suggest that umami substances in the stomach send information through the VGA to the brain and play a role in the reflex regulation of visceral functions.

Mixed Taste Material Identification with LB Film Taste Sensor

Mixed taste discrimination experiments using LB film was described. LB film material was the Dioctadecyldimethylammonium bromide and the Au evaporated metal as a sensor electrode was used. To detect mixed solutions of five basic taste substances, sensor parameters were defined by stability potential change and stability time as new parameters and maximum potential change and response time as conventional parameters. Using these parameters with principle component analysis, mixed solutions of five basic taste substances were clearly discriminated.

Study for Electrode Metals on Taste Sensor with LB film

In this paper, sensor responses with only metal electrode as Au, Cr, Ti and more with LB film were described. LB film material was the Dioctadecyldimethylammonium bromide combined by PVSK as an underlayer. To detect five basic taste substances, sensor parameters were defined as maximum voltage change and response time. Response time for sourness and umami with Ti and Cr evaporated metal electrode was larger than that of usual Au electrode. LB film effect was finally found to increase response time for five basic taste materials.

Multi-Channel Taste Sensor with LB Films

In this paper, sensor responses using film materials such as stearic acid were described. In addition, the difference of sensor response from some kind of film materials was compared. Film material of stearic acid was used other than dioctadecyldimethylammonium bromide and trioctadecylamine hydrochloride. Evaporated electrode of Au and Ag were used for stearic acid. To detect five basic taste substances, sensor parameters were defined as maximum voltage change and response time. These eight parameters obtained from four sensors were applied to principle component analysis. Five basic tastes were divided into each quadrant. Finally, five basic taste substances were clearly discriminated.

Discrimination Characteristics of LB Film Taste Sensor Composed of Three-chain Compound.

In this paper,sensor response by film material was described. Multi detecting film and multi metal electrodes were also examined. Film material was changed from the Di Octadecyl Dimethyl Ammonium Bromide to Tri Octadecyl Amine Hydro Chloride. To detect five basic taste substances, sensor parameters were defined by maximum voltage change and response time. Using these parameters, discrimination possibility of five basic taste substances were shown.

Dynamical behavior of lipid bilayer membranes for taste substances under random membrane-potential fluctuations

The dynamical behavior of the lipid bilayer membranes was experimentally studied under superposition of random or periodic membrane-potential fluctuations. The analysis of the mutual information has revealed that, in less than 10 Hz of random fluctuations, each of the time series of the mutual information of the transmembrane current for the five chemical substances (taste substances) has its inherent pattern, but not in a periodic fluctuation. On the other hand, the analysis of the power spectrum of the frequency could not distinguish those five basic taste substances in both random and periodic fluctuations. We provide the new detection idea of chemical substances by random fluctuations.

Taste Sensor Response Dependence on Metal Electrode using LB Film

In this paper, sensor response by metal electrode and electrode surface condition was described. Single detecting film and multi metal electrodes were also examined. Metal electrode was changed from the conventional Ag and Au plate to Au, Ti and Cr evaporated metal films. To detect five basic taste substances, sensor parameters were defined by maximum voltage change and response time. Using these parameters five basic substances were clearly discriminated.

Discrimination of pungent-tasting substances using surface-polarity controlled sensor with indirect in situ modification

Taste qualities were studied using a method for detecting the change in interactions between an electrode surface and taste substances in aqueous solution. The present method to detect chemicals was categorized into impedance spectroscopy in electrochemistry. Taste substances affect the electrochemical impedance by adsorption to the electrode surface. Dependences of the impedance on the electrode potential showed different patterns for five basic taste substances with different taste qualities. Furthermore, the response profiles obtained for capsaicin, piperine and allyl isothiocyanate, which are natural pungent-taste substances and have strong hydrophobic groups, were discriminated from those for bitter taste substances using a new method detecting the change of electrode impedance by addition of the mediators of chemical interactions to the taste substances. Hydrophobic substances, which were difficult to discriminate using the electrochemical method, could be discriminated by a proposed method; hence, it was possible to detect wide range of chemical substances from hydrophilic electrolytes to various hydrophobic non-electrolytes.

Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions

ABSTRACT: To elucidate the effects of oils, particularly tuna oil, on taste perception, we conducted sensory analysis employing an oil‐in‐water emulsion prepared with basic taste substances and 3 oil species. Each type of oil extended perception retention, and did not affect sweetness or saltiness, but suppressed sourness and bitterness. Bitterness suppression was highest in tuna oil. Tuna oil also enhanced umami intensity. The results of individual fatty acid addition test were in good agreement with these effects of tuna oil. Thus, we proposed that tuna oil's specific fatty acid composition resulted in the specific taste effects of tuna oil.

Acute anosmia in the mouse: behavioral discrimination among the four basic taste substances

The importance of taste and smell in discrimination of tastes was examined in normal and anosmic mice. We studied the influence of olfaction on taste sensation using behavioral and electrophysiological methods in both normal animals and animals made anosmic mice by destroying their olfactory receptor cells with zinc sulfate (ZnSO 4) solution. Electrophysiological responses from chorda tympani nerves showed that peripheral taste receptor cells transmitted taste signals normally to the central nervous system, even when the olfactory senses were abnormal. Behavioral observations showed that mice with abnormal olfaction could not differentiate tastes.

Mono-channel taste sensor using LB film

Mono-channel taste sensor using polyion-complex LB file is described. The sensing film deposited on the silver plate was dioctadecyldimethylammonium bromide (DOABr) combined by potassium polyvinyl sulfate (PVSK) as an under layer. New method was developed by detecting both parameters of membrane potential change and time response for titration. Five basic taste substances could be experimentally discriminate by these parameters.

Effect of edible oils and oil emulsions on the perception of basic tastes.

The intensity of sweet, bitter or astringent tastes is reduced by consumption of edible oil or oil emulsions immediately before the ingestion of test solutions. The basic taste substances were dissolved in 30% aqueous ethanol, flavoured with plant extracts. The time-intensity dependence was influenced similarly. The sensitivity of taste receptors returned to the original value within 15-20 min. Intensities of acidic or salty tastes were not affected.

Increase in Information by Improvement of Measuring Method in a Multichannel Taste Sensor

We have developed a multichannel taste sensor with lipid membranes which can detect and quantify the basic taste substances in aqueous solution. The aim of the present study is to increase selectivity to adsorptive taste substances (bitter, umami and astringent taste substances) for quantification of taste by improving measuring methods. High selectivity to adsorptive taste substances is obtained by CPA measurement algorithm (CPA: Change of membrane Potential caused by Adsorption). High repeatability is also obtained by developing a cleaning technique of taste sensor.

Taste Sensor Using Membrane Impedance Change.

Impedance changes in lipid membranes by basic taste substances were measured. A multichannel taste sensor developed by us is based on potentiometry, then sensitivity to nonelectrolytes and weak electrolytes is lower than that to strong electrolytes. There is a possibility to detect nonelectrolytes as increase of membrane resistance because of adsorption of chemicals to the membrane by performing the impedance measurement which is represented by a combination of resistance and capacitance. In this work, sucrose, a nonionic taste substance, could be detected as increase of membrane resistance and capacitance. Therefore, taste sensing based on impedance measurement will be effective for detection of taste substances of nonelectrolytes, and the highly efficient, humanlike taste-sensing system will be realized by combination with the conventional taste sensor.

Multichannel taste sensor using electric potential changes in lipid membranes

A taste sensor with a multichannel electrode was developed by using lipid membranes as a transducer of taste substances. The sensor can detect the taste in a similar manner to the human gustatory sensation by response patterns of electric potential to taste substances. The sensitivity, reproducibility and durability were superior to those of humans. The same taste as that elicited by some commercial aqueous drink was reproduced by making aqueous solution mixed from four kinds of basic taste substances, the concentrations of which were determined so that the electric-potential pattern of this mixed solution could agree well with the pattern by the drink. Different brands of beer were easily distinguished by the electric-potential patterns.

Multichannel taste sensor using lipid membranes

We have developed a taste sensor consisting of a multichannel electrode with transducers composed of lipid membranes immobilized with a polymer, i.e., eight different kinds of lipid analogs mixed with poly(vinyl chloride) and plasticizer. This multichannel sensor responds to five basic taste substances in five different ways; the taste patterns composed of eight electric-potential responses could be clearly distinguished from each other for the five basic taste substances. Moreover, similar but distinguishable patterns were obtained for substances eliciting a similar taste in humans. The reproducibility is noticeably improved from those of lipid membranes which were previously investigated for application in a taste sensor. The present results imply that the multichannel lipid membrane device has the ability to sense tastes like a human being.

Peripheral neural basis for behavioural discrimination between glutamate and the four basic taste substances in mice

1. 1. Single chorda tympani fibres sensitive to monosodium l-glutamate (MSG), elicit a unique taste in humans and gave a greater response to Nad and/or sucrose than to MSG, whereas several MSG-sensitive glossopharyngeal fibres responded only slightly if at all to NaCl and sucrose. 2. 2. The across-fibre correlations showed that MSG and NaCl produced similar response patterns in the chorda tympani fibres but different response patterns in the glossopharyngeal fibres. 3. 3. These results suggest that taste information of glossopharyngeal fibres plays a relatively more important role in the qualitative discrimination between MSG and the four basic taste substances than that of chorda tympani fibres.