Features of the formation of taste sensations

Abstract

Introduction. An important characteristic that reflects the quality and forms the price of any food product is its organoleptic properties, for example, taste sensations arising from the use of the product. Currently, there is not enough data that reliably describes the mechanism of occurrence of taste sensations.Materials and Methods. The subject of research was carbohydrates, proteins, and sodium chloride. The phase structure was studied by x-ray diffraction. Diffraction curves were recorded on an HZG 4A X-ray diffractometer (Carl Zeiss, Jena) using radiation of copper (CuKα) filtered by nickel. Scanning electron micrographs of native starch granules were obtained using a LEO 1420 scanning (scanning) electron microscope.Results and discussion. The phase and morphological structure of carbohydrates (monosaccharides, disaccharides and polysaccharides) and sodium chloride were studied, as well as the morphological structure of milk proteins. Among carbohydrates, glucose, fructose, sucrose, maltose, lactose, and rhamnose have been found to have a crystalline structure, native starches have an amorphous-crystalline (transitional or intermediate) structure, and maltodextrins have an amorphous structure. Salt has a crystalline structure.It is shown that in the formation of taste sensations, the geometry of the taste buds of the tongue and the geometry of the analyzed taste objects, which are created in accordance with the principle of complementarity (for example, a lock), are of great importance. Taste language analyzers and analyzed taste objects are universal in size and have a fractal structure. The smallest indivisible fractal unit is an electron. The fractal structure of the taste analyzers is continuous, and the analyzed taste objects are intermittent and depend on the degree of purity of the object. Many substances (protein molecules, etc.) have a complex hierarchical structure and are able to gradually demonstrate their taste characteristics, that is, at each of the hierarchical levels of organization, these substances have their own taste characteristics. Moreover, it often happens that at the last hierarchical level, the geometry of these substances tends to a spherical (neutral) shape. Smell as well as taste is one of the types of chemoreception, therefore, the features of the formation of sensations of smell are similar to the formation of taste sensations. Conclusion.A hypothesis has been put forward about chemoreception, in particular about the formation of taste sensations, which made it possible to lay the foundations of a mathematical description of taste.

X-ray Diffraction for Detecting Starch Adulteration and Measuring the Crystallinity Indices of the Polymorphic Modifications of Starch

“…Depending on structural organization of lamellae, starches are subdivided into the A-, B-, and C-types. The A-and B-types of amylopectin have identical conformation of the helix, while having different unit cells: the orthorhombic one for A-type amylopectin and hexagonal one for B-type amylopectin (Litvyak et al, 2019). Brief characteristics of the unit cells of starches are summarized in Table 1 (Sarko and Wu, 1978).…”

“…One of the relevant problems related to food biotechnology is designing special food products or their components that have tailored properties and improved bioavailability to compensate for deficiencies of essential nutrients (Rastogi and Bhatia, 2019).Controlled variation in crystallinity allows one to obtain a more reactive product possessing improved mechanical properties, since the crystallinity index of native starches depends on their source and varies broadly from 15% to 45% (Rodrigues et al, 2020;Litvyak et al, 2019;Pozo et al, 2018;Bajer et al, 2013). We have previously shown that the efficiency of native starch amorphization depends (Purohit et al, 2019), tapioca (Singh et al, 2006), chickpea (Ghosal and Kaushal, 2019) Note.…”