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At least 145 records · Page 8Linked to original sources
PubMed1996

An Equiratio Mixture Model for non-additive components: a case study for aspartame/acesulfame-K mixtures.

The Equiratio Mixture Model predicts the psychophysical function for an equiratio mixture type on the basis of the psychophysical functions for the unmixed components. The model reliably estimates the sweetness of mixtures of sugars and sugar-alcohols, but is unable to predict intensity for aspartame/sucrose mixtures. In this paper, the sweetness of aspartame/acesulfame-K mixtures in aqueous and acidic solutions is investigated. These two intensive sweeteners probably do not comply with the model's original assumption of sensory dependency among components. However, they reveal how the Equiratio Mixture Model could be modified to describe and predict mixture functions for non-additive substances. To predict equiratio functions for all similar tasting substances, a new Equiratio Mixture Model should yield accurate predictions for components eliciting similar intensities at widely differing concentration levels, and for substances exhibiting hypo- or hyperadditivity. In addition, it should be able to correct violations of Stevens's power law. These three problems are resolved in a model that uses equi-intense units as the measure of physical concentration. An interaction index in the formula for the constant accounts for the degree of interaction between mixture components. Deviations from the power law are corrected by a nonlinear response output transformation, assuming a two-stage model of psychophysical judgment.

Adolescent↗
PubMed1978

Salt taste and disease.

Sodium appetite reflects the importance of sodium homeostasis and the relative scarcity of sodium for many terrestrial animals. Man, for various reasons, also seems to have a specific preference for salt which he consumes in excess of need, and this has been characterized as an important contributor to hypertension. Gustatory sensibility is necessary for the development of sodium appetite. Thus, research on the possible role salt taste sensitivity plays in controlling NaCl consumption in the sodium deficient rat was reviewed as a potential model for the study of salt taste and hypertension in man. Taste acuity experiments began first by examining salt taste thresholds. These studies found that thresholds were not altered by sodium deficiency in rat and the results in hypertensive humans were inconclusive. Threshold determinations may not reveal true sensitivity differences because they varied significantly across experiments and because they are restricted to a small portion of the intensity domain. When research was directed to suprathreshold stimuli, concentrations a rat or man might normally experience, the evidence suggested that hypertensive humans, like sodium-deficient rats, were less sensitive to the taste of salt. This reduced sensitivity may account, in part, for the fact that these two groups consume more salt.

Adrenal Glands↗
PubMed1998

Sweet and bitter taste discrimination in primates: scaling effects across species.

The adaptive nature of taste discrimination has been questioned on the basis that marked differences in taste thresholds for soluble sugars across mammals may not correspond to distinct dietary tendencies and further imply inaccurate prediction of the energetic value of food. Appropriate models of the evolution of taste, however, require not only consideration of adaptations to diet but also recognition of phylogenetic and allometric effects. Here, we analyse these factors in primates exhibiting various diets and covering a wide range of body weights. Taste thresholds for sucrose and fructose are negatively related to body weight overall but are commonly similar in closely related species irrespective of dietary specialisations. By contrast, major interspecific differences in the discrimination of quinine hydrochloride are observed in the absence of any allometric effect. We propose that this asymmetrical differentiation of sweet and bitter taste discrimination reflects divergent evolutionary trends for meeting energy requirements and for avoiding noxious substances.

Animals↗
PubMed2002

General pseudoreceptor model for sweet compounds: a semiquantitative prediction of binding affinity for sweet-tasting molecules.

The chemical structures of sweet compounds are very different, ranging from sugars to amino acids and peptides or other compounds such as saccharin. The biological mechanism underlying the generation of sweet taste is still unknown, although in the past few years much research has provided evidence for the existence of a true chemoreception process, mediated by receptor proteins on the taste buds. In particular, the initial step of the process involves the reversible binding of the sweet compounds to their receptor(s). In this work, we have investigated this binding via a pseudoreceptor model, which has been developed using a training set of 24 compounds belonging to different families including sugars, peptides, and other intensive sweeteners. This model provided a correlation coefficient (r(2)) of 0.985 between the calculated and the experimental free energies of binding, which are related to the molar relative sweetness, for the training set and is able to predict semiquantitatively free energies of ligand binding for an independent set of five test ligand molecules within 0.3-2.1 kcal mol(-1) of the experimental values.

Binding Sites↗
PubMed1993

Psychosocial predictors of consumption of sweets following smoking cessation.

The use of a theoretical model to predict consumption of sweet-tasting high-calorie foods following smoking cessation was investigated. The model included eight predictors: habit, intention, attitudes, subjective norms, self-efficacy, perceived barriers, social support, and smoking cessation. One hundred and fourteen individuals completed pre- and post-questionnaires and made pre- and post-snack choices at smoking cessation programs. Pretest consumption of sweets (habit), pretest intention to avoid eating sweets, and posttest smoking status explained 42% of posttest consumption of sweets. Ex-smokers reported eating more sweets and chose more sweet snacks than did subjects who continued to smoke.

Adult↗
PubMed1995

Enhanced gustatory neural responses to sugars in the diabetic db/db mouse.

Sweet taste sensitivity in a genetic model of diabetes, the db/db mouse, in which a single major gene defect leads to the expression of diabetes and obesity, was studied by examining chorda tympani nerve responses to various taste stimuli, including sugars. The chorda tympani responses to four sugars, sucrose, fructose, glucose, and maltose, in adult db/db mice showed greater relative magnitudes and lower thresholds than those in adult lean mice, but responses to other basic taste stimuli, such as NaCl, HCl, and quinine HCl, were not different in the two groups. Behavioral experiments using a two-bottle preference test demonstrated that taste preference scores for the four sugars at suprathreshold concentrations, except 1.0 M, were higher in db/db than in control mice. Infant mice of 7-9 days of age possessing the genotype db/db also exhibited greater neural responses and lower thresholds for sugars than infant control mice, whereas streptozotocin-induced adult diabetic mice possessing the genotype +/+ did not exhibit larger sugar responses. These findings suggest that the enhanced sugar sensitivities observed in db/db mice are probably determined by a single major gene, db. The db gene may act on a common factor(s) involved in the stimulus-secretion coupling in the pancreatic B cell and the taste cell of db/db mice.

Aging↗
PubMed1997

[Explanation and estimation of subjective probability by generalized model of Support Theory].

The purpose of this paper is to develop a new model for describing the cognitive process of decision making. Being of a generalization of Tversky and Koehler's Support Theory, the proposed model firstly defines the choice probability among several alternatives in terms of degree of "support." Secondly the model defines the degree of support in terms of objective probability and representativeness. Thirdly, this model specifies the integration process by which one reaches the probability of an event utilizing the already assessed subevents. This model was applied to and tasted by, real experimental data. In the experiment, subjects were asked to evaluate the proportions (a kind of probability) and the degrees of representativeness of two objects. Compared to the estimates derived by a Bayesian approach, the subjective probabilities estimated by the proposed model were shown to be closer to those reported by the subjects.

Adult↗
PubMed2000

Taste active compounds in a goat cheese water-soluble extract. 1. Development and sensory validation of a model water-soluble extract.

The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the reconstitution of the WSE was correct, thereby showing the sensory neutrality of lipids and peptides smaller than 500 Da, which had not been included in the MWSE. Moreover, the cheese gustatory characteristics are comparable to those of the WSE despite weaker levels of sharpness and astringency in the extract, the respective origins of which are discussed.

Animals↗
PubMed1996

Improving the palatability of oral rehydration solutions has implications for salt and water transport: a study in animal models.

It is believed that improving the taste of oral rehydration solutions (ORSs) might lead to greater patient acceptability. A pilot trial showed that replacing glucose with sucrose and increasing the citrate concentration at the expense of chloride improves palatability. However, the transport implications of such modifications are not known. Three hypotonic experimental ORSs (Suc/cit-ORS, 211 mosmol/kg; Suc/Cl-ORS, 224 mosmol/kg; and Glu-ORS, 224 mosmol/kg) were compared with a standard European ORS (Euro-ORS, 265 mosmol/kg) by in vivo perfusion of entire rat small intestine in normal adult rats and rotavirus-infected neonates. All ORSs were of identical sodium, potassium, chloride, and citrate content except that in the Suc/cit-ORS, chloride was removed in favor of increased citrate, and the chloride concentration in Euro-ORS was higher than in the others. Suc/cit-ORS and Suc/Cl-ORS had glucose partially replaced by sucrose while Glu-ORS and Euro-ORS contained only glucose. In normal small intestine, water absorption was greater from Glu-ORS than Suc/cit-ORS or Euro-ORS, although water absorption was similar from Suc/cit-ORS and Suc/Cl-ORS. In the rotavirus model, Glu-ORS produced more water absorption than Euro-ORS or either sucrose ORS. In both models, Suc/cit-ORS caused sodium and chloride secretion. Glucose absorption was similar from all ORSs. These findings indicate that attempts to improve ORS palatability by adding sucrose or increasing citrate at the expense of chloride would incur a significant penalty in terms of salt and water absorption.

Animals↗
PubMed1989

Phenylthiocarbamide taste sensitivity revisited: complete sorting test supports residual family resemblance.

Phenylthiocarbamide (PTC) taste thresholds were determined in 100 nuclear families using the complete sorting test. Segregation analysis using the mixed model suggested that the variability in PTC thresholds is controlled by a major locus with incomplete dominance as well as by a multifactorial component with significant residual heritability. Such a model explained nearly 96% of the variance, leaving only 4% of the variance in thresholds arising from measurement error and other environmental factors.

Adolescent↗
PubMed1986

Ethnic differences in reactions to drugs and xenobiotics. Caffeine and other drugs.

I have presented some diverse case reports which illustrate several variations on the theme of this conference. A study of caffeine metabolites revealed two kinds of interethnic variation, one pertaining to the well-known acetylation polymorphism affecting the secondary metabolism of the parent drug; the other consisted of a difference in paraxanthine excretion which might indicate an ethnic difference in renal function. Older data on the pharmacokinetics of the antihistaminic drug diphenhydramine also suggested interethnic variables in the fate of the drug which do not necessarily involve metabolizing capacity. In short, pharmacokinetic factors other than metabolism may make additional contributions to ethnic differences in drug response. Studies of taste and smell are not only models of receptor variability but they may be used to reveal underlying biochemical differences. Furthermore, a polymorphism in tasting ability constituted an epidemiological risk factor for thyroid disease which was greatly enhanced in the presence of an appropriate human leukocyte antigen (HLA, histocompatibility gene). It is clear that the HLA complex will have to be increasingly considered in relation to pharmacological responses. Variabilities of superoxide dismutase and of various enzymes involved in heme production were described briefly because of their inherent or historical interest. In each case, however, the occurrence of variants was confined to small population groups as an expression of founder effects and regional polymorphism. Several other instances of ethnic differences in drug response were merely cited.

Acetylation↗
PubMed1994

Nonparametric comparison of two histograms.

Scholz and Stephens (1987, Journal of the American Statistical Association 82, 918-924) proposed a nonparametric k-sample Anderson-Darling statistic for grouped data. This note demonstrates that a partition-of-chi 2 method may give a more powerful nonparametric test, particularly when alternatives other than location shift are important. A taste-test example provides motivation.

Cacao↗
PubMed1996

An empirical test of Olsson's interaction model using mixtures of tastants.

In 1994, Olsson published a model predicting the intensity and quality of an odor mixture percept on the basis of the intensities of the unmixed components. Whether this model can also be used for mixtures of dissimilar tasting substances was investigated for sucrose/citric acid mixtures. The identification data revealed asymmetrical mixture suppression, which does not support the model. The intensity responses were in accordance with the definitions employed for level independence and hypo-additivity. However, the intensity judgements suggest deviations from symmetry and exhibited compromise, which violates two other principles. A comparison with previously published data shows that these violations probably occur for other mixture types, too. It is concluded that the Olsson interaction model cannot describe interactions in mixtures of dissimilar tasting components accurately.

Adolescent↗
PubMed1996

Comparison of high-pressure freezing/freeze substitution and chemical fixation of catfish barbel taste buds.

The barbel taste buds of catfish are widely used as a model system for investigating the structure and function of vertebrate taste buds. We have examined the ultrastructure of the taste buds of the channel catfish, Ictalurus punctatus, as part of a comparative study of the morphology of taste buds in various mammalian and non-mammalian vertebrates. Since conventional chemical fixation methods have limited usefulness for certain kinds of ultrastructural studies (i.e., localization of diffusible substances or labeling techniques requiring retention of biological activity), we have developed methods for fixing catfish barbel taste buds by high-pressure freezing followed by freeze-substitution (HPF/FS) and have compared the ultrastructure of taste buds fixed by this technique and by chemical fixation procedures. The morphological details of the cells within taste buds are significantly affected by the method of fixation employed. In general, membrane contours are smoother and intracellular organelles more regular in shape in HPF/FS samples as compared with the chemically fixed specimens. Absolute and relative electron-densities of various tissue components are also affected by the fixation method employed. Certain ultrastructural features are more clearly visualized by one or the other of the fixation procedures. Fixation of barbel taste buds by HPF/FS not only provides an alternative view of the ultrastructure of taste bud cells but also offers a method of tissue preparation that may prove to be preferable to chemical methods for ultrastructural investigations involving procedures such as immunohistochemical labeling.

Animals↗
PubMed1999

Influence of L-cysteine on the formation of bitter-tasting aminohexose reductones from glucose and L-proline: identification of a novel furo[2,3-b]thiazine.

Thermal treatment of a 1 + 1 mixture of glucose and L-proline led to the development of an intense bitter taste being reflected in high amounts of the bitter-tasting bispyrrolidino- (1) and pyrrolidinohexose reductones (2) formed. Heating the reaction mixture in the presence of L-cysteine drastically reduced the amounts of these aminohexose reductones and, thereby, the intensity of the bitter taste. Studies on the mechanism of the cysteine-induced reduction of the bitter taste revealed that the precursor of the aminohexose reductones, the hexose-derived acetylformoin (3), reacted more easily with L-cysteine to form the 7-hydroxy-4a,6-dimethyl-2H,3H,4aH-furo[2,3-b]thiazine (4), a previousely unknown Maillard reaction product, than with L-proline to the aminohexose reductones 1 and 2, thereby blocking the formation of bitter-tasting compounds.

Chromatography, High Pressure Liquid↗
PubMed1991

[High pressure extraction of marjoram. 1. Sensory characterization of marjoram oleoresin by profile analysis].

A flavour profile analysis has been developed for the evaluation of carbon dioxide extracts of marjoram. On the basis of the commercial quality of various proveniences of marjoram a first flavour profile was established. Components which decisively influence the flavour were examined for the determination of relevance factors. The taste profile is the basis for the calculation of the quality coefficient as measure of the sensory quality. The expert profile as a theoretical model is based on optimum intensities of individual taste components. Differences from the expert profile are considered by corrected intensities and lead to a decrease of the quality coefficient. The method used for the development of a high pressure extraction technology is quite suitable for the characterization of marjoram extracts as well as for the evaluation of commercial marjoram samples.

Carbon Dioxide↗
PubMed2000

Application of a sensorial response model to the design of an oral liquid pharmaceutical dosage form.

In this paper, we discuss the application of a compartmental model to study the sensorial response, in terms of taste intensity versus time, in an oral solution for pharmaceutical use. The numerical model was developed from sensorial response curves obtained by a panel of three trained individuals. Parameter identification was carried out by means of a least-squares procedure that obtained the linear coefficients in the model by solving an exact linear least-squares problem conditional on the values of the nonlinear parameters for each iteration. Thus, nonlinear estimation was done in terms of the first-order kinetic parameters only, and ill-conditioning of the Hessian matrix present in these models was solved. Results of modeling for a set of formulations were used to determine the effects of various ingredients (sweeteners and an essence) on a baseline unflavored formulation of acetaminophen in a mixture of cosolvents. The first moment of the area under the curve of taste intensity versus time was found to be the best global indicator of taste for the purpose of product design. It was found that a mixture of sweeteners and an essence was the most efficient way of masking the bitter taste of this active ingredient.

Acetaminophen↗