Search Results (46)

A taste sensor composed of a lipid/polymer membrane using tetradodecylammonium bromide (TDAB) as the lipid and modified with 2,6-dihydroxyterephthalic acid (2,6-DHTPA) has recently been reported to exhibit high sensitivity and selectivity toward the umami substance monosodium L-glutamate (MSG). In this study, we aimed to investigate whether this sensor can also detect another umami substance, inosine monophosphate (IMP), and whether it can evaluate the umami synergistic effect—an enhancement of umami intensity—observed when IMP is mixed with MSG. Furthermore, ¹H-NMR analysis was conducted to examine the nature of interactions between the membrane modifier and umami substances. The results demonstrated that IMP can be successfully detected using the sensor, and that, as previously reported for MSG, sensor sensitivity is influenced by the presence or absence of intramolecular hydrogen bonding within the modifier and intermolecular hydrogen bonding between the modifier and the umami substance. In addition, the response to mixed solutions of MSG and IMP was greater than the sum of individual responses, indicating that the umami synergistic effect can be evaluated using the taste sensor. NMR measurements also revealed that the presence of the membrane modifier enhances the interaction between IMP and MSG, supporting the observed synergistic effect. Full article

This study examines the relationship between dietary patterns, specifically the Mediterranean diet (MD) and the Western diet (WD), and sensory perception among nursing students at the University of Valladolid, Spain. The study aims to understand how these dietary patterns affect taste sensitivity and preferences, contributing to the fields of nutrition and sensory science. Materials and Methods: A total of 41 students participated in this study, following ethical guidelines. Food-grade materials such as refined salt, sucrose, monosodium glutamate, water, and breadsticks were used in sensory assessments. The study involved structured sensory evaluations along with dietary habit questionnaires. Sensory tests were conducted to measure taste perception, and statistical analyses were performed using IBM SPSS Statistics 25.0, with descriptive statistics and correlation analysis. Results: The findings revealed significant differences in taste perception across diet adherence levels. Specifically, higher adherence to the MD was associated with a higher perceived intensity and enjoyment of saltiness and umami, while a higher adherence to the WD showed a preference for sweetness. Significant correlations were found between diet adherence and taste enjoyment, with stronger positive associations for saltiness and umami under the MD. Conclusions: This study emphasized the impact of dietary habits on taste perception. Adherence to the MD enhanced sensitivity to moderate taste intensities, while adherence to the WD resulted in decreased perception at lower concentrations and heightened sensory responses at higher intensities. These results suggest that long-term dietary patterns influence taste receptor adaptation, potentially affecting food choices and overall health. Full article

Umami taste compounds are perceived in broilers through taste buds that detect peptides and amino acids, which can positively or negatively affect their feeding behavior. In this study, we evaluated the intake behavior for four essential amino acids (Lysine, Methionine, Threonine, and Tryptophan) in chickens. Sixty-four one-day-old male birds (Ross 308) were used. For 16 days during the early stage of the birds, two-choice preference tests were performed, in which 16 combinations composed of four amino acids in four concentrations (0.1 to 1.5%) diluted in water were evaluated, which were supplied in contrast to the delivery of water (a neutral compound) to a pair of birds in a pen for 4 h of administration after a prior 1 h fast. Amino acid solutions such as Threonine and Tryptophan tended to show less preference at the highest exposed concentrations (1.5%) concerning drinking water, which was confirmed in the case of Threonine when performing a sensory-motivated intake analysis (SMI). The opposite occurred with Lysine (1.5%), which numerically showed a higher preference ratified by SMI and acceptability analysis concerning water and other concentrations of the same amino acid, respectively. When palatability was measured with pecking cluster size, no significant differences across amino acid concentrations were observed, which is probably attributed to short recording periods and differences in solution intake behavior between chickens and previous experimental models such as rats. The results reinforce the notion that it is necessary to standardize feeding behavior tests in birds according to their feeding patterns and nutritional needs. Full article

Currently, consumers demand healthier and more sustainable foods, but it must be considered that sensory characteristics directly drive acceptability and preference. The objective of this review was to analyze the functions of mushrooms and the sensory terminology used for the sensory characterization of mushrooms and mushroom-enriched meat products. Efforts have been made to reduce animal fat, salt, synthetic additives, and meat, in which mushrooms stand out because they can replace these components. Various species have been explored, mostly with positive effects on physicochemical, nutritional, technological, and sensory characteristics. However, in the sensory aspect, the results are limited to the measurement of acceptability using a hedonic scale. Studies of the sensory properties of mushrooms relate terms beyond umami. For instance, terms such as fermented, yeasty, musty, earthy, crunchy, hard, sweet, mushroom, nutty, moist, and salty, among others, have been associated with various mushroom species. This terminology needs to be explored in mushroom-enriched meat products. However, little has been explored regarding consumer opinions for the generation of sensory terms to characterize mushrooms or mushroom-enriched meat products, which may be relevant for the purposes of reformulating healthier and more sustainable meat products. In this sense, future studies should explore diverse mushroom species, the amount and form of use, processing conditions, and functions. Therefore, better decisions can be made about which species to use, considering factors that allow for maximizing the benefits of mushrooms. This purpose can be achieved if the background of consumers who evaluate the products through their opinions is explored, which is a direct response to the industrial scaling of mushrooms as new ingredients in meat products. Full article

This study analyzed the basic nutritional components and amino acid, fatty acid, and mineral composition of hybrid abalone Haliotis discus hannai ♀ × H. fulgens ♂ adductor (AM), transition (TM), and skirt (SM) muscles. The taste characteristics of the muscles were measured via electronic tongue, and the volatile compounds were identified by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis. Compared to SM, AM and TM exhibited relatively similar basic nutritional compositions. Although SM exhibited the highest moisture content (84.67%), its protein content (only 11.83%) and total carbohydrate content (only 0.19%) were significantly lower than those of AM (20.42% and 4.14%) and TM (19.10% and 4.48%). The ash and fat contents were similar across the three muscle parts. The amino acid composition was consistent across three parts, and AM showed the highest total amino acid content, ratio of essential amino acids, and essential amino acid index. All three muscle parts were rich in polyunsaturated fatty acids, but the content was higher in AM and TM than in SM. The mineral elements were rich in variety, with high K, P, Mg, and Zn contents. Bitterness intensities were lower and umami and richness intensities were higher in AM and TM than in SM. The contents of volatile compounds related to fishy odor were higher in TM and SM than in AM. The results provided a scientific basis for the intensive processing and comprehensive utilization of Haliotis discus hannai ♀ × H. fulgens ♂. Full article

A 2,6-dihydroxyterephthalic acid (2,6-DHTA)-treated taste sensor exhibited sensitivity and selectivity for umami substances, as previously reported. This study aims to investigate the relationship between the sensor’s sensitivity to umami substance and the chemical structure of modifiers—specifically ortho, meta, and para substituents. The investigations focused on using structurally different modifiers to measure monosodium L-glutamate (MSG) at various concentrations. Additionally, based on the investigation of lipid and modifier conditions, a 1 mM lipid concentration was chosen for fabricating the lipid/polymer membranes used in MSG measurements, and each membrane was treated with a 0.03 wt% modifier solution. The results revealed that the sensor’s sensitivity varied depending on the modifier structures as well as the presence of an intramolecular H-bond within these modifiers, indicating the critical role of modifier structures in effectively detecting umami substance with the taste sensor. Full article

Background and aims: The Mediterranean diet (MedDiet) is a healthy dietary pattern associated with reduced risk of chronic diseases. However, adherence is declining, particularly among younger populations. Therefore, it is crucial to identify the main aspects that affect its adherence, particularly food preferences and sensory function, which have received insufficient attention. Our aims were to investigate the impact of socio-demographic and lifestyle factors on adherence to the MedDiet among young individuals; to assess the association of taste preferences and food liking with MedDiet adherence; and to evaluate the associations between taste perception modalities, taste and food preferences, and adherence. Methods: A cross-sectional study on young adults (aged 20.5 ± 4.7 years) in a Mediterranean country (n = 879) was carried out. Demographic characteristics, clinical characteristics, anthropometric characteristics, lifestyle characteristics, MedDiet adherence, taste preferences, and food preferences were assessed. Taste perception for bitter, salty, sweet, sour, and umami was determined by rating different concentrations of prototypical tastants. We computed a total taste perception score and three scores to combine food preferences. Results: We identified several socio-demographic and lifestyle factors associated with adherence to the MedDiet, as well as food preferences, taste preferences, and taste perception determinants. Food preferences were significantly associated with total adherence to the MedDiet. Higher preference for olive oil, oranges, broccoli, fish, and legumes was associated with higher MedDiet adherence (p < 0.05 for all). Conversely, higher preference for sweet foods, red meat, and butter was associated with lower adherence (p < 0.05 for all). The combined positive score for food preference was strongly associated with higher MedDiet adherence (p = 1.4 × 10⁻²³) in the multivariate adjusted model. The combined negative food preference score was inversely associated (p = 1.9 × 10⁻⁸). Likewise, taste preferences were significantly associated with adherence to the MedDiet (strong inverse association for sweet taste preference and direct association for bitter taste preference; both p < 0.001). Moreover, bitter taste perception was inversely associated with adherence to the MedDiet and with bitter foods (p < 0.05). In conclusion, future precision nutrition studies should measure food liking and taste preferences, which are crucial determinants of MedDiet adherence, especially in young people. Full article

Currently, lipid/polymer membranes are used in taste sensors to quantify food taste. This research aims to improve sweetness sensors by more selectively detecting uncharged sweetening substances, which have difficulty obtaining a potentiometric response. Lipid/polymer membranes with varying amounts of tetradodecylammonium bromide (TDAB) and 1,2,4-benzene tricarboxylic acid (trimellitic acid) were prepared. The carboxyl groups of trimellitic acid bind metal cations, and the sweetness intensity is estimated by measuring the potential change, as a sensor response, when these cations are complexed with sugars. This research showed that the potential of a sensor using the membrane with enough trimellitic acid in a sucrose solution remained constant, regardless of TDAB amounts, but the potential in the tasteless, so-called reference solution, depended on TDAB. By optimizing the content of TDAB and trimellitic acid, a sensor response of −100 mV was achieved, which is over 20% more sensitive than a previous sensor. This sensor also demonstrated increased selectivity to sweetness, with similar interference from other tastes (saltiness, sourness, umami, and bitterness) compared to previous sensors. As a result, the sensitivity to sweetness was successfully improved. This result contributes to the development of novel sensors, further reducing the burden on humans in quality control and product development. Full article

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20–70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey–HSD were performed to compare outcomes across the groups. Men, the 41–70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20–30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework. Full article

This paper theoretically and experimentally demonstrates the possibility of detecting the five basic tastes (salt, sweet, sour, umami, and bitter) using a variety of higher-order acoustic waves propagating in piezoelectric plates. Aqueous solutions of sodium chloride (NaCl), glucose (C₆H₁₂O₆), citric acid (C₆H₈O₇), monosodium glutamate (C₅H₈NO₄Na), and sagebrush were used as chemicals for the simulation of each taste. These liquids differed from each other in terms of their physical properties such as density, viscosity, electrical conductivity, and permittivity. As a total acoustic response to the simultaneous action of all liquid parameters on all acoustic modes in a given frequency range, a change in the propagation losses (ΔS₁₂) of the specified wave compared with distilled water was used. Based on experimental measurements, the corresponding orientation histograms of the ΔS₁₂ were plotted for different types of acoustic waves. It was found that these histograms for different substances are individual and differ in shape, area, and position of their extremes. Theoretically, it has been shown that the influence of different liquids on different acoustic modes is due to both the electrical and mechanical properties of the liquids themselves and the mechanical polarization of the corresponding modes. Despite the fact that the mechanical properties of the used liquids are close to each other, the attenuation of different modes in their presence is not only due to the difference in their electrical parameters. The proposed approach to creating a multi-parametric multimode acoustic electronic tongue and obtaining a set of histograms for typical liquids will allow for the development of devices for the operational analysis of food, medicines, gasoline, aircraft fuel, and other liquid substances without the need for detailed chemical analysis. Full article

Previous studies have reported the development of a taste sensor using a surface modification approach to evaluate umami taste, specifically substances like monosodium L-glutamate (MSG) and monosodium L-aspartate. The sensor was modified with 2,6-dihydroxyterephthalic acid (2,6-DHTA). However, the mechanism underlying umami substance detection in the 2,6-DHTA- treated sensor remains unidentified, as does whether the specific detection is due to an intermolecular interaction between the modifier and the analyte. In this study, ¹H-NMR measurements were conducted for a variety of modifiers and analytes in terms of structures, along with taste sensor measurements. By comparing the ¹H-NMR spectra and the results of the taste sensor, we suggested that both modifiers and analytes need to meet certain molecular structure conditions to produce intermolecular interactions. The modifier needs to possess intramolecular H-bonds and have carboxyl groups in the para position of the benzene ring, i.e., two carboxyl groups. In conclusion, we validated that the response mechanism of the taste sensor for umami substance measurement proposed in previous studies is reasonable and predicted the binding form of 2,6-DHTA and MSG. Full article

The salt taste-enhancing and antioxidant effect of the Maillard reaction on peanut protein hydrolysates (PPH) was explored. The multi-spectroscopic and sensory analysis results showed that the Maillard reaction products (MRPs) of hexose (glucose and galactose) had slower reaction rates than those of pentose (xylose and arabinose), but stronger umami and increasing saltiness effects. The Maillard reaction can improve the flavor of PPH, and the galactose-Maillard reaction product (Ga-MRP) has the best umami and salinity-enhancing effects. The measured molecular weight of Ga-MRP were all below 3000 Da, among which the molecular weights between 500–3000 Da accounted for 46.7%. The products produced during the Maillard reaction process resulted in a decrease in brightness and an increase in red value of Ga-MRP. The amino acid analysis results revealed that compared with PPH, the content of salty and umami amino acids in Ga-MRPs decreased, but their proportion in total free amino acids increased, and the content of bitter amino acids decreased. In addition, the Maillard reaction enhances the reducing ability, DPPH radical scavenging ability, and Fe²⁺ chelating ability of PPH. Therefore, the Maillard reaction product of peanut protein can be expected to be used as a substitute for salt seasoning, with excellent antioxidant properties. Full article

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p < 0.05) antioxidant activity compared to freeze-dried samples (calculated on a dry weight basis). The quantity of essential amino acids was high (31%) and corresponds to the Food and Agriculture Organization of the United Nations reference protein. Frozen samples showed an increase in antioxidant activity during digestion measured by three different antioxidant assays. Freeze-dried samples only showed an increase in one of the antioxidant assays. Correlations (p < 0.05) were found between specific free amino acids and antioxidant activity. The amount of free amino acids exceeded the threshold to taste bitter, umami, sour, and sweet flavors. This study showed that P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient. Full article

A taste sensor employs various lipid/polymer membranes with specific physicochemical properties for taste classification and evaluation. However, phosphoric acid di(2-ethylhexyl) ester (PAEE), employed as one of the lipids for the taste sensors, exhibits insufficient selectivity for umami substances. The pH of sample solutions impacts the dissociation of lipids to influence the membrane potential, and the response to astringent substances makes accurate measurement of umami taste difficult. This study aims to develop a novel taste sensor for detecting umami substances like monosodium L-glutamate (MSG) through surface modification, i.e., a methodology previously applied to taste sensors for non-charged bitter substance measurement. Four kinds of modifiers were tested as membrane-modifying materials. By comparing the results obtained from these modifiers, the modifier structure suitable for measuring umami substances was identified. The findings revealed that the presence of carboxyl groups at para-position of the benzene ring, as well as intramolecular H-bonds between the carboxyl group and hydroxyl group, significantly affect the effectiveness of a modifier in the umami substance measurement. The taste sensor treated with this type of modifier showed excellent selectivity for umami substances. Full article

Sake (Japanese rice wine) was fermented in pottery for more than a millennium before wooden barrels were adopted to obtain a greater brewing capacity. Although a recently conducted analysis of sake brewed in pottery indicated that sake brewed in unglazed pottery contains more ethanol than that brewed in glazed pottery, little is known about the characteristics of sake brewed in pottery. In this study, we used two types of ceramic containers of identical size, one glazed and one unglazed, for small-scale sake brewing to evaluate the effects of glazing on fermentation properties. The following parameters were measured continuously in the sake samples over 3 weeks of fermentation: temperature, weight, ethanol concentration, and glucose concentration in sake mash. Taste-sensory values, minerals, and volatile components were also quantified in the final fermented sake mash. The results show that, in the unglazed containers, the temperature of the sake mash was lower and the weight loss was higher compared to the sake mash in the glazed containers. The quantity of ethanol and the levels of Na⁺, Fe³⁺, and Al³⁺ tended to be higher in the sake brewed in the unglazed pottery. A taste-sensory analysis revealed that umami and saltiness were also higher in the samples brewed in the unglazed pottery. These results suggest that glazing affects multiple fermentation parameters and the flavor of sake brewed in pottery. They may also suggest that the materials of the containers used in sake brewing generally affect the fermentation properties. Full article