Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “Taste modeling”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 343 records · Page 19Linked to original sources
PubMed2004

Non-specific monitoring to resolve intermittent pollutant problems associated with wastewater treatment and potable supply.

An online monitoring system based on an array of non-specific sensors was used for the detection of chemical pollutants in wastewater and water. By superimposing sensor profiles for defined sampling window, the identification of data points outside these normal sensor response patterns was used to represent potential pollution episodes or other abnormalities within the process stream. Principle component analysis supported the detection of outliers or rapid changes in the sensor responses as an indicator of chemical pollutants. A model based on the comparison of sensor relative responses to a moving average for a defined sample window was tested for detecting and identifying sudden changes in the online data over a 6-month period. These results show the technical advantages of using a non-specific based monitoring system that can respond to a range of chemical species, due to broad selectivity of the sensor compositions. The findings demonstrate how this non-invasive technique could be further developed to provide early warning systems for application at the inlet of wastewater treatment plants.

Accidents↗
PubMed2005

[A transcultural study on stirred strawberry yogurt: consumer acceptability versus sensory quality with trained panel].

The present work was designed in order to obtain the cut off point, to be used in a shelf life study on whole stirred strawberry yogurt. The study was simultaneously carried out in Argentina, Chile and Costa Rica, assaying the same kind of product, elaborated in each one of the countries. The sensory quality parameters obtained from trained panelists and the consumers acceptability, were correlated by using the cut off point methodology through a quality evaluation by the Karlsruhe scale. According to preliminary studies, the storage at 42 degrees C produced considerable damage on parameters such as pH, acidity (volumetric assay), viscosity and sensory quality. For each sample, the cut off point was determined. This value corresponds to the threshold score for the sensory quality, where the consumer starts to perceive negative changes in the product, when comparing with the fresh product. The rejection percentage was also calculated according to the cut off point. The cut off points and the percentage of rejection obtained by the three participating countries were similar. Data obtained from Costa Rica showed changes in color, acidity and rancidity. Argentinean yogurts developed acidity that had a negative effect on texture, appearance and residual flavors. Chilean samples presented a sensory quality that remains almost without change through the studied time. The differences of the deterioration pattern amongst the three countries, demonstrates that the products are different in formulation and elaboration process, in spite of been the same kind of yogurt. This could be explained by differences specified in the regulation of each country.

Adult↗
PubMed1983

Random effects in paired-comparison experiments using the Bradley-Terry model.

The Bradley-Terry model for paired-comparison experiments assumes that the parameters for treatment ratings are the same for each comparison. We generalize this model by envisioning a population of judges from which a sample is taken to perform the experiment. The preference parameters can then be treated as random variables, and this induces a correlation between outcomes involving the same judge. Such a model may be helpful in isolating variation due to judges, from true variation in the treatments, as well as in accounting for the nonindependence of judgments.

Biometry↗
PubMed1981

Studies of electrochemical action in the oral cavity.

A method for in vivo measurements of potentials and polarizations of metallic dental restorations was presented. The precision of this method allowed for calculation to be made of the electrochemical action in the oral cavity in terms of currents created at contact between metallic restorative materials. With this method, an epidemiological investigation was performed on persons, who had received dental treatments including extensive metallic restorations. Those persons suffering from oral symptoms allegedly caused by oral galvanism were not found to have higher electrochemical action in the oral cavity than persons, selected as a control, without symptoms ascribed to oral galvanism. Persons ailing from this type of symptoms showed, however, lower threshold levels for electric stimulation, examined with an electrogustometric method, than persons without symptoms. Finally, determination of the saliva concentrations of various metallic components with atomic absorption spectrophotometry did not reveal any differences between persons with or without metallic restorations. Neither were any correlations found between saliva ion concentrations and the magnitude of currents created at metallic contact between dental restorations.

Adolescent↗
PubMed1982

Effects of temperature on the perceived sweetness of sucrose.

The sweetness of sucrose depends on the temperature as well as the concentration of a solution. The main effect is that relatively low concentrations gain sweetness as temperature increases. This effect diminishes with progressively higher concentration and finally becomes negligible at about 0.5 M. At this concentration the various functions that relate perceived sweetness to concentration for various temperatures converge. The mechanism of the taste-temperature interaction is speculative, but the interaction is large enough to be of practical interest in the perception of common foods and beverages as well as a variable to be strictly controlled in taste experiments. An examination of method of tasting showed that swallowing stimuli did not substantially increase perceived sweetness.

Female↗
PubMed2006

Taste receptors in the gastrointestinal tract III. Salty and sour taste: sensing of sodium and protons by the tongue.

Taste plays an essential role in food selection and consequently overall nutrition. Because salt taste is appetitive, humans ingest more salt than they need. Acids are the source of intrinsically aversive sour taste, but in mixtures with sweeteners they are consumed in large quantities. Recent results have provided fresh insights into transduction and sensory adaptation for the salty and sour taste modalities. The sodium-specific salt taste receptor is the epithelial sodium channel whereas a nonspecific salt taste receptor is a taste variant of the vanilloid receptor-1 nonselective cation channel, TRPV1. The proximate stimulus for sour taste is a decrease in the intracellular pH of a subset of acid-sensing taste cells, which serves as the input to separate transduction pathways for the phasic and tonic parts of the sour neural response. Adaptation to sour arises from the activation of the basolateral sodium-hydrogen exchanger isoform-1 by an increase in intracellular calcium that sustains the tonic phase of the sour taste response.

Animals↗
PubMed1985

Attenuation of cyclophosphamide-induced taste aversions in mice by prochlorperazine, delta 9-tetrahydrocannabinol, nabilone and levonantradol.

A series of experiments were performed with adult CD-1 male mice to evaluate the antiemetic effects of several compounds using the conditioned taste aversion procedure. The antiemetics were administered IP immediately prior to a 30-min conditioning trial in which a novel tasting solution (0.3% saccharin) was presented to the subjects. The emetics, apomorphine and the cancer chemotherapeutic drug cyclophosphamide, were given IP immediately after the conditioning trial at doses that induced taste aversions. Three days later the mice received a two bottle preference test (saccharin vs. water) and the percent saccharin consumed of the total fluid intake was calculated. Doses of the phenothiazine antiemetic prochlorperazine (1 and 3 mg/kg) attenuated the aversions produced by 0.3 and 1.0 mg/kg apomorphine. Doses of drugs currently approved or under clinical investigation as antiemetics in conjunction with cancer chemotherapy, i.e., prochlorperazine (1.0 mg/kg), delta 9-tetrahydrocannabinol (0.3 and 1.0 mg/kg) and nabilone (0.01 and 0.03 mg/kg), significantly attenuated the taste aversions induced by cyclophosphamide. Levonantradol at doses of 0.03 and 0.06 mg/kg, however, did not attenuate cyclophosphamide-induced taste aversions. Conditioned taste aversions produced by emetic drugs warrants investigation as a model for evaluating potential antiemetics.

Animals↗
PubMed2026

Predicting food taste with bound-driven optimization.

The prediction of sensory attributes from ingredient-level formulations is an emerging challenge at the intersection of food science and artificial intelligence. We address the fundamental question of whether the taste of a food can be predicted from its ingredients by treating recipes as composite materials. We apply Hashin-Shtrikman (HS) and Reuss-Voigt (RV) bounds, techniques originally developed for elastic moduli, as a null-hypothesis additive baseline for five taste dimensions (sweetness, sourness, bitterness, umami, saltiness) on a curated dataset of 70 recipes decomposed into 115 distinct ingredients scored against a library of 209 ingredient-level taste references with trained-panel ground truth. This baseline systematically under-predicts perceived taste: 77% of actual taste values exceeded the HS upper bound, with the exceedance rate ranging from 26% (bitterness) to 97% (saltiness). We traced this gap to specific processing chemistry (Maillard reactions, caramelization, evaporative concentration, protein hydrolysis, and nucleotide synergy) and introduced a hybrid model that augments the HS baseline with eight chemistry-proxy features encoding these mechanisms. Our results show that our interpretable hybrid model eliminates the systematic bias and reduces mean absolute error by 27%-62% for sweetness, sourness, umami, and saltiness while using only 10 interpretable features, achieving performance comparable to a black-box Lasso regression on 115 per-ingredient features. We further demonstrate constrained inverse design via Differential Evolution, recovering ingredient formulations that match target taste profiles subject to compositional bounds. Our work demonstrates how key chemical processes during food preparation can inform and augment physics-based and machine learning models, providing a quantitative fingerprint of processing chemistry's contribution to taste perception and paving the way for model-driven food formulation with targeted sensory characteristics.

Composite material bounds↗
PubMed2002

HMGB-1, a DNA-binding protein with cytokine activity, induces brain TNF and IL-6 production, and mediates anorexia and taste aversion.

High-mobility group protein-1 (HMG-1 also termed HMGB-1), a DNA-binding protein, regulates gene transcription and stabilizes nucleosome formation. HMG-1 was recently implicated as a cytokine, because it is a late-acting mediator of endotoxin lethality that induces the release of pro-inflammatory cytokines from monocytes. Here it is shown that administration of HMG-1 into the cerebral ventricles decreases food intake (food intake=4.6g/mouse in controls vs 1.6g/mouse after 1 microg HMG-1 i.c.v.; P <0.05). Intracerebroventricular HMG-1 induced an increased in TNF and IL-6 expression in the brain, and mediated taste aversion with potencies equivalent to LPS. In a model of endotoxemia, passive immunization with anti-HMG-1 antibodies attenuated the development of hypophagia, indicating that HMG-1 is a mediator of sickness behaviour associated with endotoxemia.

Animals↗
PubMed1976

[Relations between structure and bitter taste of amino acids and peptides. II. Peptides and their derivatives (author's transl)].

About 80 peptides and their derivatives were tested for bitter taste. The taste thresholds are in the range of 70-80 muMol/ml (Gly-Val) to 0.01-0.02 muMol/ml (Bacitracin). They are dependent on nature and number of the side chains and on the hydrophobicity of the whole molecule. An estimation of the taste thresholds of all di-and tripeptides with known amino acid composition is possible on the basis of their hydrophobicity. As could be shown recently for bitter amino acids, a polar (electrophilic) and a hydrophobic group are essential requirements for bitter peptides also. This model corresponds to all sensory results, e.g. to the bitter taste of all hydrophobic peptides independent on their sequence and configuration and to the sweet taste of L-aspartyl dipeptide esters.

Amino Acids↗
PubMed1985

Adrenalectomy reduces peripheral neural responses to gustatory stimuli in the rat.

In the rat, sodium need leads to an increase in sodium intake, which depends on salt taste sensitivity. The adrenalectomized rat, because of excessive body sodium loss, has been an important animal model for studying the physiological mechanisms underlying salt ingestion. In order to investigate the mediation by peripheral taste responsivity of changes in salt intake, multiunit responses of the chorda tympani nerve to various concentrations of sodium chloride, potassium chloride, lithium chloride, hydrochloric acid, and quinine hydrochloride were recorded from adrenalectomized and control rats. In order to control for a generalized decrease in sensory sensitivity, recordings from the auriculotemporal nerve to tactile stimulation of the pinna were also performed. There were no group differences in amplitude of the integrated neural responses to tactile stimulation. The largest decrease in gustatory responsivity occurred for suprathreshold concentrations of sodium chloride and lithium chloride. The data are discussed with reference to possible mechanisms underlying this neural alteration and to the role that reductions in salt taste responsivity play in mediating increases in salt intake.

Adrenal Glands↗
PubMed1998

Behavioral constraints in the development of neuronal properties: a cortical model embedded in a real-world device.

The ability of organisms to categorize diverse and often novel stimuli depends on ongoing interactions with their environment. In a modality such as vision, categorization requires the generation of both selective and invariant responses of cortical neurons to complex visual stimuli. How does behavior contribute to shaping the responses of these neurons? Analysis of this question is made difficult by the complex multilevel interactions between many neural and behavioral variables. To mitigate this difficulty, we studied the development and ongoing plasticity of pattern-selective neuronal responses by means of synthetic neural modeling. For this purpose, we constructed Darwin V, which consists of a simulated neuronal model embedded in a real-world device that is capable of motion and autonomous behavior. The neuronal model consists of four major components: a visual system (containing cortical and subcortical networks); a taste system based on conductance; sets of motor neurons capable of triggering behavior; and a diffuse ascending (value) system. The modeled visual cortex consists of two areas: a topographic map responsive to elementary features connected to a higher-order map composed of initially non-selective neuronal units. During behavior over time in its environment, Darwin V encounters numerous objects consisting of black metal cubes displaying different patterns of white blobs and stripes. Initially, the lack of specific higher-order visual responses does not allow visual pattern discrimination, and appetitive and aversive behaviors are triggered by the 'taste' (surface conductivity of objects) alone. In the course of sensory experience, however, changes occur in visual and sensorimotor connection strengths, with two major consequences. First, units within the higher visual area acquire responses that are both pattern selective and translation invariant. Second, as a result of the operation of the value system, these responses become linked to appropriate behaviors. Analysis of Darwin V after such changes indicates that the continuity of self-generated movements is essential for the development of pattern-selective and translation-invariant responses. The concomitant development of a preference for foveal over parafoveal objects was found to be due to increased behavioral interactions with object cubes gripped by the centrally mounted effector (snout) of Darwin V. Finally, even after development of higher-order visual responses, visual responses to more frequently encountered objects continued to be enhanced, while other responses were diminished. Overall, the detailed study of Darwin V over multiple levels of organization provides a heuristically revealing example of the crucial role played by behavioral and environmental interactions in the development of complex responses by specialized neurons.

Behavior↗