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At least 289 records · Page 16Linked to original sources
PubMed1989

The sweet taste in the calf. I. Chorda tympani proper nerve responses to taste stimulation of the tongue.

Electrophysiological recordings were obtained from the chorda tympani nerve in calves during stimulation with NaCl, quinine hydrochloride, citric acid, acesulfan-K, aspartame, fructose, galactose, glucose, glycine, lactose, maltose, monellin, Na-saccharin, sucrose, thaumatin, and xylitol. In cattle the chorda tympani innervates the posterior third of the tongue as well as the anterior part. It was found that the posterior receptive field generally responded better to sweet substances than the anterior. Glycine and Na-saccharin followed by xylitol were the most effective sweet stimuli. The monosaccharides elicited larger responses than the disaccharides. Aspartame gave a weak nerve response in 5 of 13 calves. Monellin and thaumatin elicited no change in chorda tympani nerve activity and did not crossadapt with any sweetener. No effects on citric acid responses were observed after application of miraculin.

Animals↗
PubMed1989

The sweet taste in the calf. II. Glossopharyngeal nerve responses to taste stimulation of the tongue.

Recordings were obtained from the glossopharyngeal nerve in 1-5-week-old calves during stimulation of the circumvallate tongue area with NaCl, quinine hydrochloride, citric acid, and the sweet compounds: acesulfam-K, aspartame, fructose, galactose, glucose, glycine, lactose, maltose, monellin, Na-saccharin, sucrose, thaumatin, and xylitol. All compounds except aspartame, monellin and thaumatin gave a nerve response. Glycine, followed by Na-saccharin, elicited the largest responses. Sucrose gave the largest response among the disaccharides, while there was no significant difference between the monosaccharides. Expressed as percent of the NaCl responses, the responses to glycine, sucrose, xylitol, fructose, galactose, glucose, lactose and maltose were considerably larger in the glossopharyngeal nerve than in the chorda tympani nerve. This can be taken as an indication that the posterior region of the tongue serves as the major receptive area for sweet in cattle.

Animals↗
PubMed2004

Study of sweet taste evaluation using taste sensor with lipid/polymer membranes.

The higher sensitivity for sweeteners can be achieved by newly developed lipid/polymer membranes. The membrane is composed of lipids such as phosphoric acid di-n-hexadecyl ester and tetradodecylammoniumbromid, and a plasticizer, dioctyl phenylphosphonate. As a result of changing electric charge of the membrane surface, the newly developed membrane shows 5-10 times higher sensitivity for sucrose than the conventional ones. We also applied the sensor to other sugars such as sugar alcohol which is used as alternative sweetness or food additives. The experimental results of other sweeteners relatively correspond to human sensory evaluation, though the sensitivity for some sugars need to be improved.

Carbohydrates↗