CHEMICAL SENSES
·
2023
·
IF 3.5
He Yue,Chen Jianshe,Shi Weiyao,Shi Jingang,Ma Tian,Wang Xinmiao
While accumulating evidence implied the involvement of retro-nasal sensation in the consumption of nonvolatile taste compounds, it is still unclear whether it was caused by the taste compounds themselves, and if so, how can they migrate from the oral to nasal cavity. At first, we proposed aerosol particles as an alternative oral–nasal mass transfer mechanism. The high-speed camera approved that aerosol particles could be generated by the typical oral and pharynx actions during food oral processing; while the narrow-band imaging of nasal cleft and mass spectrometry of nostril-exhaled air approved the migration of aerosol within the oral–nasal route. Then, the “smelling” of taste compounds within the aerosol particles was testified. The four-alternative forced choices (4AFC) approved that the potential volatile residues or contaminants within the headspace air of pure taste solution cannot arouse significant smell, while the taste compounds embedded in the in vitro prepared aerosol particles can be “smelled” via the ortho route. The “smell” of sucrose is very different from its taste and the “smell” of quinine, implying its actual olfaction. The sweetness intensity of sucrose solution was also reduced when the volunteers’ noses were clipped, indicating the involvement of retro-nasal sensation during its drinking. At last, the efficiency of aerosol as a mechanism of oral–nasal mass transfer was demonstrated to be comparable with the volatile molecules under the experimental condition, giving it the potential to be a substantial and unique source of retro-nasal sensation during food oral processing.
研究领域:
食品科学
·
感官科学
·
神经生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Dandan Pu,Yuyu Zhang,Baoguo Sun,Fazheng Ren,Huiying Zhang,Haitao Chen,Yizhuang Tang
The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis and temporal dominance of sensation elucidated that sour, salty, and sweet tastes were significantly ( P < 0.05) changed during oral processing. The salty taste was the dominant taste at the initial stage of chewing, whereas the sweet taste took the dominant place after 7 s. Seventeen taste-active compounds with the taste activity value more than 1 were identified. According to partial least squares regression analysis, 9 taste compounds were detected as the potent taste compounds contributing to changes in the taste perception during bread oral processing. Malic acid, succinic acid, sodium chloride, valine , and sucrose were confirmed as the key taste compounds contributing to bread oral processing through addition experiments. Malic acid had a stronger enhancing ability of sour and salty perception than succinic acid but weaker inhibition ability to decrease sweet perception than succinic acid.
研究领域:
食品科学
·
化学
✓ 已验证
产品关联
DOI
高影响因子
Cells
·
2023
·Vol. 12
·期 5
·771
·
IF 6
Kui Kang,Mengyi Zhang,Lei Yue,Weiwen Chen,Yangshuo Dai,Kai Lin,Kai Liu,Jun Lv,Zhanwen Guan,Shi Xiao,Wenqing Zhang
Plants produce diverse secondary compounds as natural protection against microbial and insect attack. Most of these compounds, including bitters and acids, are sensed by insect gustatory receptors (Grs). Although some organic acids are attractive at low or moderate levels, most acidic compounds are potentially toxic to insects and repress food consumption at high concentrations. At present, the majority of the reported sour receptors function in appetitive behaviors rather than aversive taste responses. Here, using two different heterologous expression systems, the insectSf9cell line and the mammalian HEK293T cell line, we started from crude extracts of rice (Oryza sativa) and successfully identified oxalic acid (OA) as a ligand ofNlGr23a, a Gr in the brown planthopperNilaparvata lugensthat feeds solely on rice. The antifeedant effect of OA on the brown planthopper was dose dependent, andNlGr23amediated the repulsive responses to OA in both rice plants and artificial diets. To our knowledge, OA is the first identified ligand of Grs starting from plant crude extracts. These findings on rice–planthopper interactions will be of broad interest for pest control in agriculture and also for better understanding of how insects select host plants.Keywords:ligand identification;gustatory receptor;Nilaparvata lugens;oxalic acid;antifeedant
研究领域:
昆虫学
·
植物科学
·
农业科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Baifeng Fu,Minbo Li,Zhihui Chang,Junjie Yi,Shuzhen Cheng,Ming Du
Excessive sodium consumption poses considerable health risks, prompting the exploration of umami peptides as potential alternative for reducing sodium intake. This research investigated umami peptides (PQFAPEED, EEHPVLLTEA and DQAIPNKPEE) using machine learning, determining sensory thresholds to be 0.24, 0.30 and 0.29 mg/mL. Molecular docking studies revealed hydrogen bonds and hydrophobic interactions are vital for their binding to umami receptors T1R1/T1R3, with key residues identified as Val714, Leu852, Gln853 and Glu855. Combination of DQAIPNKPEE with 3 mg/mL sodium chloride (NaCl) closely mimicked the salinity perception of 5 mg/mL NaCl. Additionally, DQAIPNKPEE and PQFAPEED were recognised as salt-enhancing peptides, with Ala283, Glu284, Glu286, Arg294, Arg330 and Arg583 identified as critical amino acid residues of human transmembrane channel-like 4 (TMC4). These peptides substitute chloride ions to activate TMC4, resulting in sensation of saltiness. This study highlights efficacy of machine learning in rapid identification of umami peptides from oysters and taste receptors interactions.
研究领域:
食品科学
·
生物信息学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
npj Science of Food
·
2025
·Vol. 9
·期 1
·1-11
·
IF 7.8
Mao Yuezhong,Zhang Ziyue,Liu Liang,Qin Yumei,Qin Zihan,Cao Yanyun,Zou Xiaobo,Shi Jiyong,Tian Shiyi,Jiang Guoxin
Given the significance of dynamic taste perception, this study focused on sucrose and citric acid as research subjects to investigate quantitative principles governing the dynamic interactive responses between sweet and sour taste perception. Time-intensity experiments (30 assessors) revealed a logarithmic correlation between I max , AUC, and concentration, indicating that the sweetness of 2-10% sucrose and sourness of 0.006-0.024% citric acid exhibited mutual inhibition. Temporal dominance of sensations study (30 assessors) reveals that during the initial stage, the predominant attributes are sweetness and sourness, while in the later stage, salivation emerged as the dominant attribute across varying ratios of sweet-dominant, sour-dominant, and balanced sweet-sour sensations. At various sweet-to-sour ratios, dynamic liking (30 assessors) evaluation determined the optimal acceptance ratio of sweet-to-sour and elucidated the influential attributes of perceived preference along with their operational principles. The aforementioned research findings on the dynamic sweet-sour taste interaction patterns hold substantial implications for informing practical applications in the food industry.
研究领域:
食品科学
·
感官分析
·
心理物理学
·
味觉感知
·
食品工业应用
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Nano Energy
·
2025
·
IF 17.1
Shuo Tian,Yi Cheng,Ran Gao,Lixiang Lai,Bin Li,Yejing Dai
The ability to endow robots with a sense of taste is a long-standing challenge in the field of robotics and sensory technology. Traditional chemical measurement devices for liquid identification are often bulky, slow, and costly, limiting their integration into mobile robots. To address this, we propose a novel Liquid Identification Taste System (LITS) that utilizes the triboelectric effect combined with deep learning for precise and efficient liquid identification. By exploiting the unique triboelectric signals generated at the solid-liquid interface, LITS accurately identifies a wide range of liquids based on their physical and chemical properties. Leveraging the Long Short-Term Memory (LSTM) algorithm, the system achieves a high classification accuracy of 96% for six common liquids. Additionally, the system demonstrates the potential to distinguish inedible liquids, such as HCl and NaOH, further highlighting its versatile application. This integration of triboelectric sensing with deep learning not only enhances the sensor’s resolution and sensitivity but also provides a scalable, cost-effective solution for real-time liquid identification, making it a promising step toward enabling robots to acquire a sense of taste.
研究领域:
机器人技术
·
传感器技术
·
人工智能
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Rui Li,Zuli Sun,Yongqiang Zhao,Laihao Li,Xianqing Yang,Shengjun Chen,Ya Wei,Chunsheng Li,Yueqi Wang
The composition of free amino acids (FAAs) and nucleotides has an important effect on fish taste. In this study, the content of FAAs and nucleotides in raw, steamed, boiled and air-fried tilapia fillets were quantitatively analyzed. Thermal processing significantly influenced the composition of FAAs and nucleotides in tilapia. Moreover, there were substantial differences in the nutritional composition of tilapia processed by steaming, boiling and air frying. Compared with raw fillets, the total FAA (TFAA) increased after steaming, boiling, and air frying. The main umami and sweet amino acids in tilapia fillets were aspartic acid and glycine. The total nucleotide content of fresh tilapia was 299 mg/100 g, which increased to 305 and 366 mg/100 g after steaming and air frying, respectively, and decreased to 273 mg/100 g after boiling. The main taste nucleotide inosine monophosphate (IMP) with a taste activity value greater than 1, contributed greatly to the taste of tilapia. Equivalent umami concentration was used for taste evaluation: air frying > steaming > boiling. Therefore, our findings establish that the water-soluble taste substances of tilapia fillets, and the mutual regulatory effects of different compounds varied with different thermal processing methods. Hence, tilapia can be thermally processed according to different taste requirements.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Jie Ma,Yanping Chen,Yiwen Zhu,Charfedinne Ayed,Yuxia Fan,Gaole Chen,Yuan Liu
Disodium succinate (WSA) contributes to umami taste in seafoods and it is abundantly found in scallops. However, the actual application of WSA in foods is limited due to a lack of understanding of its taste characteristics and stability. In this study, two-alternative forced choice method was used to determine the relative umami intensity of WSA compared to monosodium glutamate, as well as the relative umami intensity under different conditions (pH and temperature). WSA concentration–taste intensity curve was established, which fitted well with a logarithmic-linear regression ( R 2 = 0.96). WSA exhibited the strongest umami intensity at 25 °C, 0.1% Na + addition, and pH 7.5. It also had a good thermal stability, which met the needs of high temperature heating during food processing. In conclusion, this research provided useful information on umami characteristics of WSA and the results widen the application of WSA in the food industry.
研究领域:
食品科学
·
感官分析
✓ 已验证
产品关联
DOI
PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
·
2020
·
IF 1.808
Lili Zhang,Wen Duan,Yan Huang,Yuyu Zhang,Baoguo Sun,Dandan Pu,Yizhuang Tang,Chao Liu
Taste is one of the main chicken soup characteristic quality factors as it affects palatability as well as consumer acceptability. Metabolomics coupled with sensory analysis method were applied to explore the differences of taste-chemical compositions in chicken carcasses and their correlation to the sensory qualities. Results showed that organic acid were the main taste compounds contained in the five kinds of chicken soup samples. The umami taste intensity of chicken breast meat soup was significantly higher than that of the other four parts (p < 0.05). Seven organic acids (oxalic acid, tartaric acid, formic acid, lactic acid, acetic acid, citric acid, and succinic acid) and a small peptide (anserine) were the main differential taste compounds among chicken soup with five different parts, and they contributed significantly to the taste of chicken soup (taste activity value (TAV) >1).
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Xiaoli Gong,Qiuyan Zhang,Na Zhang,Yuhao Zhang,Yu Fu
Long-term consumption of high-salt diets can lead to an increased risk of cardiovascular diseases. γ-Glutamyl peptides (GGP) display a taste-enhancing effect, which contributes to salt reduction. However, preparation of GGP in a sustainable fashion is challenging. Morchella esculenta stipe is a byproduct abundant in Glu/Gln, serving as a potential precursor of GGP. In this study, Morchella esculenta stipe was employed to prepare GGP by transpeptidation reaction. The reaction conditions were optimized, and their taste-enhancing effects were evaluated by sensory and electronic tongue analyses. Several novel GGP were identified by LC-MS/MS, and their binding modes with CaSR were analyzed by molecular docking. It was found that the optimal conditions were enzymatic hydrolysis for 5 h, transpeptidation time for 2 h, and enzyme of 12 U/g. GGP displayed a significant taste-enhancing effect based on sensory and electronic tongue analyses. Several novel di-, tri-, and oligo-GGPs were found. Molecular docking revealed that GGP can bind to CaSR through hydrogen bonds and hydrophobic interaction to enhance taste perception. Overall, this study highlights the potential of utilizing Morchella esculenta stipes as a sustainable source of γ-glutamyl peptides, which effectively enhance salt and umami taste perception and may contribute to salt reduction without compromising the taste.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Yongzhao Bi,Xingming Sun,Yan Huang,Baoguo Sun,Li Liang,Yuyu Zhang
The molecular basis of bitterness in soy sauce was investigated through an integrated approach combining peptidomics, sensory evaluation, cell biology, and molecular docking. Ethanol-extracted bitter peptides (BPs) were identified via liquid chromatography-tandem mass spectrometry. Seventeen BP candidates were shortlisted based on toxicity, allergenicity, bitterness predictions and hydrophobicity calculation. Sensory evaluation showed that 13 peptides exhibited bitterness, with 8 significantly enhancing bitterness of 6 key free amino acids in soy sauce. Using a HEK-293T cell-based cAMP assay, FYL and VLY were identified as hTAS2R4 ligands (EC₅₀ = 62.11 and 199.51 μM, respectively). Molecular docking revealed that both peptides bind primarily via hydrophobic interactions to residues such as VAL85, PHE88, and PHE62. These findings provide a theoretical basis for bitterness mechanism and flavor improvement of soy sauce.
研究领域:
食品科学
·
分子生物学
·
感官科学
·
细胞生物学
·
代谢组学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
·
2025
·Vol. 122
·期 28
·e2413060122
·
IF 9.1
Yuchun Zhang,Lin Liu,Yu Qiao,Tian Yao,Xing Zhao,Yong Yan
Introducing neuromorphic computing paradigms into taste-sensing technology will bring unprecedented opportunities for developing new hardware architectures with perceptual intelligence. Constructing the biomimetic gustatory system, however, remains a challenge due to the scarcity of suitable components operating under wet conditions. Here, we report that ion confinement within the layered graphene oxide membranes can be used to develop a memristive device capable of implementing both synaptic function and chemical sensing. The continuum model and ion dynamics characterizations demonstrate that interfacial adsorption–desorption slows down ion transport and leads to memristive behavior. Based on this nanofluidic device, we built an artificial gustatory system in the physiological environment, which can efficiently classify different flavors according to the reservoir computing algorithm. Our results suggest a paradigm for in-sensor computing in liquid.
研究领域:
神经形态工程
·
传感器与传感技术
·
纳米流体学
·
材料科学
·
人工智能
·
生物电子学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）