Search Results (399)

Buds are continuously renewed sensory organs in which development, adult maintenance, and repair share overlapping molecular circuitry. During embryogenesis, WNT/β-catenin signaling promotes taste placode formation and placodal Shh expression, while SHH refines papilla spacing and restricts neighboring papilla formation. SOX2 functions as a taste-competence and progenitor maintenance factor. In adults, LGR5/LGR6–RSPO–WNT signaling sustains progenitor activity, and gustatory neurons are an important source of RSPO2; available genetic evidence is consistent with a neuron-derived contribution to the LGR5/LGR6 niche, and AAV-Cre-mediated neuron-specific ablation of Rspo2 in the petrosal ganglion led to near-complete loss of circumvallate taste buds. HH signaling from epithelial and neuronal sources further supports SOX2-dependent progenitor homeostasis. Lineage allocation is governed by transcriptional programs that include POU2F3/SKN-1a for sweet, umami, and bitter type II taste receptor cells, and ASCL1 with posterior-field NKX2-2 for type III presynaptic/sour cells. After denervation or irradiation, regeneration depends primarily on LGR5⁺/KRT14⁺ progenitors and may be supplemented, in specific injury contexts, by plasticity of a subset of K8-lineage taste receptor cells that acquire KRT14/SOX2/PCNA progenitor-like features. Key unresolved questions include the direct chromatin targets of taste lineage regulators (which remain to be defined by ChIP-seq in native taste progenitors), the identity of the type I cell selector, the contribution of dedifferentiation across injury models, and the degree to which mouse-derived networks are conserved in human taste biology. Full article

Background: Instant Cascara (IC) beverages, derived from dried coffee cherry pulp, represent an upcycled plant-based ingredient rich in phenolic compounds and methylxanthines. Although spray-drying enables the production of soluble cascara powders without carriers, previous sensory evaluation highlighted limitations in palatability, supporting the need for formulation strategies. Objective: To evaluate how the incorporation of inulin-type carriers with different degrees of polymerization modulates production yield, the apparent recovery of bioactive compounds, and formulation-dependent in vitro biological and receptor-level responses of Instant Cascara beverages. Methods: Formulations without carrier (IC 0.0) and with long-chain inulin (IC 1.0) or oligofructose-enriched inulin (IC 2.0) were prepared and characterized. Production yield, phytochemical composition, and in vitro antioxidant, anti-inflammatory, antiproliferative, and receptor-mediated responses were assessed using analytical tools, cell-based assays, and receptor-based platforms. Results: Carrier incorporation improved production yield, particularly for IC 1.0. Although differences in apparent recovery of bioactive compounds were observed, all formulations preserved relevant in vitro biological activities. IC 2.0 showed stronger nitric oxide inhibition and apoptosis induction in colorectal cancer cell models. Receptor-based assays revealed formulation-dependent differences, including reduced activation of bitter taste receptors (TAS2Rs), absence of sweet receptor (TAS1R2/TAS1R3) activation, and modulation of muscarinic (M3) and dopaminergic (D3/D4) receptor responses. These effects are consistent with variations in the composition and effective concentration of bioactive compounds between formulations, particularly caffeine. Conclusions: The incorporation of inulin-type carriers influences production yield and modulates in vitro biological responses and receptor-level responses of Instant Cascara beverages. IC 2.0 represents a formulation with a favorable balance between technological performance and functional responses, associated with a distinct receptor-level profile. This balance may be related to a reduced contribution of bitterness-associated compounds, such as caffeine, together with the preservation of other bioactive components contributing to the observed biological responses. These findings provide a mechanistic in vitro basis for future sensory and in vivo studies evaluating how formulation-dependent differences in bioactive composition may influence physiological responses and consumer perception. Full article

This study examines how auditory contexts, or soundscapes, shape chocolate taste perception, affective response, hedonic liking, and the extent to which emotion mediates these effects. Using a within-subjects design with 120 participants aged 18–25 years, four auditory conditions were compared: silence, natural soundscape, relatively low-pitched soundscape, and relatively high-pitched soundscape. Participants evaluated perceived bitterness, sweetness, acidity, emotional valence, arousal, and overall liking after tasting the same 65% dark chocolate under each auditory condition. The results showed that auditory context significantly modulated taste perception, affective response, and liking. The natural soundscape produced the most favorable profile, increasing liking and emotional valence while reducing arousal. In contrast, the relatively high-pitched condition increased arousal and enhanced perceived acidity (Δ ≈ 6.77 VAS points). Effect sizes indicated stronger effects on arousal (partial η² ≈ 0.46), liking (partial η² ≈ 0.29), acidity (partial η² ≈ 0.28), and valence (partial η² ≈ 0.26) than on sweetness perception (partial η² ≈ 0.05). Mediation analysis showed that emotional valence partially explained the relationship between the natural soundscape and liking, whereas arousal did not play a significant mediating role. These findings suggest that auditory environments influence chocolate evaluation through both affective and crossmodal pathways. Overall, the study provides controlled evidence that sound can function as a relevant contextual variable in multisensory chocolate-tasting experiences, with implications for sensory evaluation, gastronomy, and experience design. Full article

The purpose of this study was to use data mining and network pharmacology to determine drug patterns for bovine viral diarrhea (BVD). The frequency, properties, tastes, meridian tropism, and functions of prescription data were gathered and examined from four literature databases (2004–2024). Cluster analysis was used to find prescription patterns, and the Apriori algorithm (SPSS Modeler 18) was used to find associations. A total of 391 literature-derived prescription records were included in the analysis, involving 189 distinct herbal medicines and a cumulative herb-use frequency of 2031 occurrences. These herbs primarily enter the liver meridian and were categorized as cold, warm, or neutral. The predominant tastes were bitter, pungent, and sweet. Five frequently recorded herbs and 14 co-occurrence patterns among herbs were extracted. According to traditional Chinese medicine (TCM), spleen–stomach deficiencies and damp-heat pathogens are linked to BVD. These medication patterns were mainly associated with heat-clearing, detoxification, spleen-strengthening, and Qi-regulating strategies in TCVM theory. Targets were screened, PPI networks were constructed, and enrichment studies for core herbs (Baitouweng, Huangbo, Huangqin, Qinpi, and Zhizi) were performed using network pharmacology. The binding affinities between disease targets and active components were further assessed using molecular docking. The findings provide a descriptive summary of medication patterns and generate preliminary hypotheses regarding potential compound–target–pathway associations involved in the symptomatic and supportive use of TCM for BVD. Full article

Variations in sweetness and bitterness among Madhuca longifolia flowers strongly influence their processing value and market acceptance, yet the chemo-diversity underlying these traits remains poorly characterized. This study aimed to unravel accession- and stage-specific differences by integrating physico-biochemical, elemental, and metabolic profiling across thirteen accessions (BM-1 to BM-13) from BUAT, Banda. Sensory and textural evaluations revealed wide diversity, with BM-5 displaying superior sweetness and aroma, whereas BM-6, BM-7, and BM-10 were differentiated by firmness, elasticity, and gumminess. Biochemical analyses across flower development showed that BM-5 consistently maintained higher sugars and β-carotene, while BM-1 exhibited marked reductions in sugars and total phenolics content; meanwhile, antioxidant activity increased with maturity, with BM-5 remaining the most stable. ICP-MS elemental analysis confirmed BM-5 as mineral-rich compared with lower-performing accessions. GC-MS metabolomic profiling of contrasting accessions (BM-1 and BM-5) across stages identified 303 volatile and semi-volatile metabolites, and multivariate analyses (PCA, VIP, volcano plots, pathway enrichment) revealed distinct stage- and accession-dependent patterns. Mature BM-5 was enriched in fermentation- and aroma-related metabolites such as melibiose, furfural, 5-HMF, and furaneol, whereas BM-1 accumulated defense-linked compounds including catechol, benzyl nitrile, and maltol. Overall, the integrated chemo-diversity landscape identifies BM-5 as a superior accession with high processing potential and value-addition prospects. Full article

Ougan (Citrus suavissima Hort. et Tanaka) is valued for its distinctive sweet–bitter flavor and nutritional properties; however, tissue-resolved metabolic differences between two cultivar forms (seeded and seedless) of Ougan (C. suavissima) remains poorly understood. In this study, a comprehensive UPLC-MS/MS-based metabolomic analysis was conducted on peel (SP and NP), pulp (SF and NF), segment membrane (SM and NM) and seed tissues (SS, from seeded fruit only) of seeded and seedless Ougan fruits. A total of 1333 metabolites were annotated, with flavonoids (48.53%) and phenolics (12.25%) representing the predominant compound classes. Tissues specificity was the primary determinant of metabolic variation, with peel and segment membrane tissue showing relatively high abundance (fold change ≥ 2, |Log₂FC| ≥ 1) of phenylpropanoid- and flavonoid-derived metabolites. Comparative analysis between seeded and seedless tissues revealed significant modulation of phenylpropanoid biosynthesis, flavonoid biosynthesis, phenylalanine metabolism, and related secondary metabolite pathways. Seeded tissues showed a higher relative abundance of selected flavonol glycosides (6-hydroxykaempferol-3,6-O-diglucoside), hydroxycinnamic acid derivatives, and santhocyanin-related compounds, whereas seedless tissues showed higher relative abundance of selected flavanones and malonylated flavonoid glycosides. Seeds were characterized by high limonin content, consistent with limonoid-associated bitterness chemistry. Overall, our findings provide a tissue-resolved metabolomic framework for understanding quality-associated secondary metabolite variation in mature Ougan fruit. Full article

Cross-modal correspondence, a cross-sensory cognitive phenomenon, reveals the link between visual forms and taste experiences. Although research on Western alphabetic typography is extensive, the Chinese character system has received less attention. This study systematically examines Chinese typeface categories (Song, Hei, Yuan, and Calligraphic) and stroke thickness (bold, medium, thin) in a real packaging context. The effects on the expectancies of the five flavors—sour, sweet, bitter, spicy, and salty—were measured. The results showed a significant interaction effect between typeface category and stroke thickness for all five flavor dimensions. The rounded Yuan typeface with thin strokes tended toward sweetness. Bold Song typefaces tend toward bitterness or spiciness, while bold Hei typefaces tend toward saltiness. The Calligraphic typeface, with its complex visual features, is strongly associated with bitterness and spiciness only when paired with bold strokes. Sourness shows a reverse modulation pattern. These findings reveal that the visual features of Chinese typefaces shape gustatory crossmodal correspondences through interactive modulation rather than simple linear addition. This confirms the common cross-modal perceptual pattern of ‘curvature-sweetness, angularity-non-sweetness’ across Chinese and English writing systems while also reflecting the culturally specific patterns driven by Chinese typographic features (such as the bifeng structure at stroke terminals) and the unique phenomenon of cross-modal correspondence with spiciness. This provides an empirically grounded and culturally adaptive reference for the marketing application of Chinese typefaces in packaging contexts. Full article

Rebaudioside M (Reb M) is a high-value steviol glycoside responsible for the most desirable sensorial profile among stevia-derived sweeteners, owing to its intense sweetness and near absence of bitter aftertaste. However, its extremely low natural abundance in Stevia rebaudiana leaves has driven the development of alternative production strategies, including microbial fermentation and enzyme-assisted bioconversion. In this work, Raman spectroscopy is employed as a rapid, non-destructive, and label-free analytical tool to discriminate Reb M obtained from three distinct sources: (i) naturally occurring leaf extracts, (ii) fermentation-derived products, and (iii) enzymatically bioconverted products. Distinct vibrational fingerprints are identified that reflect differences in glycosylation patterns, residual steviol glycoside populations, matrix components, and process-related byproducts. The results demonstrate that Raman spectroscopy enables prompt authentication of Reb M origin and provides a powerful platform for real-time quality control. Importantly, the technique allows near-zero-cost screening, thus offering a decisive advantage over conventional chromatographic methods. These findings highlight Raman spectroscopy as a key method enabling a swift procedure for ensuring transparency, safety, and consistency in next-generation Stevia sweeteners. Full article

This study investigated the effect of enriching extruded sorghum-based snacks with chokeberry (Aronia melanocarpa) pomace on their nutritional, functional, and sensory properties. The formulations varied from 100% sorghum (the control) to blends with up to 30% pomace, with selected samples supplemented with 1% cinnamon. Increasing the pomace content was accompanied by a marked rise in total monomeric anthocyanins (from not detected in the control to 25.12 mg/100 g at 30% pomace) and significantly enhanced antioxidant activity. Free DPPH values increased from 3.45 to 18.65 mmol TE/100 g, while Free ABTS values rose from 3.12 to 25.98 mmol TE/100 g. The highest antioxidant capacity was observed in samples containing 27–30% pomace. The incorporation of cinnamon (1%) further improved antioxidant activity compared to corresponding formulations without cinnamon (e.g., Free DPPH up to 10.79 mmol TE/100 g at 13% pomace). Higher pomace levels also produced increased crispiness and brittleness due to increased insoluble fiber content. Response surface methodology and artificial neural networks confirmed strong links among the formulation, processing conditions, and product quality. Sensory evaluation revealed overall liking scores below the neutral level (5 of the 9 hedonic scales), with bitterness identified as the main limitation, despite favorable texture attributes. Correspondence analysis of consumer feedback suggested potential strategies for sample improvement, including bitterness reduction and flavor enhancement, through the addition of sweet, salty, or complementary flavor notes (e.g., chocolate, nutty, fruity, and warm spices). Overall, chokeberry pomace shows promise as a functional ingredient in sorghum snacks, although further sensory optimization is required to enhance consumer acceptance. Full article

Drying plays a critical role in shaping tea quality. This study systematically investigated the differences in the taste/mouthfeel quality of hot-air drying raw Pu-erh tea (HDRPT), pan-fired drying raw Pu-erh tea (PDRPT), and sun drying raw Pu-erh tea (SDRPT). The results showed that SDRPT exhibited a mellow and thick mouthfeel with a sweet aftertaste, and significantly higher intensities of umami and sweetness compared to PDRPT and HDRPT. The relatively higher contents of amino acids such as theanine, glutamic acid, aspartic acid, and glutamine, along with water-soluble sugars, and relatively lower contents of catechins, including ECG and EGCG, were identified as key material bases contributing to the unique taste/mouthfeel quality of SDRPT. A total of 1987 non-volatile components were detected, from which 137 differential non-volatile components were screened. Among these, 75 components in SDRPT showed significant differences from both PDRPT and HDRPT, with the majority exhibiting higher relative contents in SDRRT, particularly notable among lipids, phenolic acids, and terpenoids. Furthermore, all 75 differential components were significantly correlated with at least one taste/mouthfeel attribute, with most showing significant positive correlations with umami, sweetness, and sourness, and significant negative correlations with bitterness and astringency. These findings provide a theoretical foundation for understanding the mechanism by which drying techniques influence the taste/mouthfeel quality formation of raw Pu-erh tea, and offer a scientific basis for improving its quality. Full article

This study investigated the key flavor metabolites and their seasonal variation mechanisms in the Fuliang green tea-specific cultivar ‘Fuliang Zhuye 1’ (FLZY). Results showed that cultivar identity shaped the metabolite profile more strongly than spring seasonal changes. Compared with ‘Fuding Dabaicha’ (FDDB), FLZY better represented the traditional flavor profile of Fuliang green tea, which is characterized by floral aroma and a sweet aftertaste. Using multimodal flavoromics, we identified a set of key aroma- and taste-active compounds capable of reconstituting FLZY’s characteristic flavor. Omission experiments suggested that several amino acids—including L-theanine, L-glutamic acid, L-aspartic acid, and L-glutamine—enhanced umami, sweetness, mellowness, and sweet aftertaste. These amino acids also reduced bitterness and astringency. Notably, their individual dose-over-threshold values were all below one. The springtime decline of these components correlated with a reduction in overall flavor intensity. Furthermore, FLZY accumulated markedly higher levels of kaempferol-3-O-rutinoside than FDDB. This difference may have contributed to its enhanced sweet aftertaste. These findings provide references for protecting the traditional flavor of geographical indication tea products and for targeted tea plant breeding. Full article

Mung beans (Vigna radiata L.) can be considered an environmentally sustainable food due to their nutritional value, environmental benefits, and their potential in reducing reliance on animal-based proteins. Mung bean protein hydrolysate (MBPH) is a plant-based functional ingredient; however, its application in beverages is restricted by intense bitterness. This study was the first one to determine the consumer rejection threshold (CRT) of MBPH in three beverage matrices [water, unsweetened brewed tea (USBT), and sweetened brewed tea (SBT)] to evaluate how sweetness modulated bitterness perception and, in turn, affected consumer acceptance. Sensory evaluation was conducted with 308 consumers to evaluate acceptance of overall quality and bitter taste (yes/no), hedonic rating (overall liking and liking of taste and bitterness; a 9-point hedonic scale), and preference (a 2-alternative forced-choice, 2-AFC test) of three beverage matrices across MBPH concentrations of 0.0–1.2% (w/v). Acceptance decreased with increasing MBPH concentration across all matrices, with distinct differences in CRT values among samples. Based on overall acceptance, CRT values were 0.40% MBPH for water, 0.48% MBPH for USBT, and 0.80% MBPH for SBT. CRT values based on bitterness liking were lower (0.18–0.64%) compared to those (0.24–0.76%) based on overall taste and overall liking, indicating that bitterness perception was the primary driver of rejection. The 2-AFC results showed consistent preference for control samples; therefore, CRT could not be determined using this method under the experimental condition in this study. Overall, CRT values increased from 0.18–0.48% MBPH for USBT to 0.64–0.80% MBPH for SBT, demonstrating a quantitative shift associated with matrix composition and the presence of sweetness, providing a practical strategy for product developers to enhance the palatability of plant-based beverages containing MBPH. Full article

The use of underutilized biomass improves resource-use efficiency and reduces agricultural waste, particularly in temperate systems cultivating tropical crops. Papaya (Carica papaya L.), grown as an annual crop in these systems, produces substantial trunk biomass that is typically discarded after harvest. This study evaluated the potential of papaya trunk xylem rays as an edible resource through compositional, sensory, and functional analyses. Trunks were harvested at the end of the fruiting period (December) and after exposure to a cold wave (January) and were classified by organ types and maturity level. Xylem rays showed moisture and carbohydrate contents comparable to those of green papaya fruit, and were judged as edible by all panelists (100%) in December-harvested samples. However, exposure to a cold wave reduced sweetness and increased bitterness, resulting in decreased overall acceptability. Nevertheless, boiling effectively reduced bitterness and improved palatability even in cold-exposed samples. In addition, xylem rays exhibited higher total polyphenol content than green papaya fruit, while showing comparable DPPH radical scavenging activity. These results suggest that xylem rays have potential as an edible plant resource with antioxidant-related properties, contributing to resource-use efficiency and potentially providing opportunities for biomass valorization in temperate production systems. Full article

Liupao tea develops characteristic sensory properties during aging. However, the evolution of non-volatile metabolites and their relationship with sensory quality remain unclear. Here, three samples aged for 8, 13, and 20 years were analyzed using electronic tongue, colorimetry, and metabolomics. Tea liquor brightness (L*) increased with aging, whereas redness (a*) and yellowness (b*) decreased. Strong correlations between taste and color were observed. Catechins and free amino acids peaked at the intermediate stage, while alkaloids varied, with caffeine remaining stable. A total of 1897 metabolites were identified, with flavonoids increasing and terpenoids and lipids decreasing during aging. The intermediate stage represented a critical transition point with metabolic reprogramming. Key sensory-related metabolites included theobromine, glutamic acid, and theanine (associated with umami, sweetness, and color), as well as gallocatechin gallate, catechin gallate, theacrine, aspartic acid, and arginine (linked to bitterness and yellowness). Flavonoid- and terpenoid-rich modules were also identified. All samples were from a single producer and may not represent all Liupao teas. Overall, this study reveals coordinated changes in sensory quality and metabolites during Liupao tea aging. Full article

Taste strongly influences food acceptance and purchase intention. Beyond the five basic tastes, oral sensations such as astringency or koku modulate overall taste perception. Both umami and koku act as taste enhancers, increasing mouthfeel and savoriness. While the taste of most proteogenic amino acids is well established, non-proteogenic amino acids and related protein derivatives remain insufficiently characterized. This study analyzes the taste profile of seventeen underexplored amino acids and protein derivatives using the PredMol in silico tool and quantitative descriptive analysis (QDA), with particular emphasis on their umami and koku potential. In silico evaluation identified bitterness and sweetness as the predominant tastes and predicted carnosine, theanine, citrulline, and ornithine to have koku potential with values higher than 0.44. Principal Component Analysis of the QDA revealed that sweetness, bitterness, and sourness were the main drivers of sample differentiation. Ornithine, glutamine, citrulline, pyroglutamic acid, and theanine exhibited a positive dose–response in umami perception, with potential synergistic effects observed in the presence of 0.5 mmol/L IMP. Additionally, theanine, citrulline, and ornithine enhanced koku-related attributes, particularly aftertaste and continuity, in aqueous model solutions. Overall, these findings suggest that these compounds can have a taste influence in food products and potential to be used as taste enhancers. Full article