Quantitative Prediction of the Bitterness Suppression of Elemental Diets by Various Flavors Using a Taste Sensor

Abstract

Even though this prediction method does not offer perfect simulation of human taste sensations, the artificial taste sensor may be useful for predicting the bitterness intensity of elemental diets containing various flavors in the absence of results from full gustatory sensation tests.

Bitterness Suppression of BCAA Solutions by L-Ornithine

“…Bitterness-Suppressing Effect of L-Orn and L-Arg on Single or Mixed Solutions of BCAAs As reported in previous articles, 10,11) the bitterness of BCAAs is greater than that of other amino acids. Figure 1 shows the bitterness-suppressing effects of L-Orn and L-Arg on single BCAA solutions as evaluated in gustatory sensation tests.…”

Taste-Masking Effect of Chlorogenic Acid (CGA) on Bitter Drugs Evaluated by Taste Sensor and Surface Plasmon Resonance on the Basis of CGA–Drug Interactions

“…2,3) At the cognitive level, the perceived inhibition of bitterness occurs in the central nervous system in the brain via taste-taste interactions. A second approach to reducing bitterness is to prevent bitterness perception peripherally, using techniques such as encapsulation, molecular inclusion of cyclodextrins 4,5) or complexation with ion exchange resin, 6) tannate, 7,8) fatty acids 9) or food proteins.…”

Utilization of Milk Protein Hydrolysate in Functional Beverages

“…2001;Keast and Breslin 2002;Ogawa et al, 2005). Meanwhile, Sweeteners and volatile compounds can also impact bitter taste cognitively (Miyanaga et al 2003;Mukai et al 2007). Ogawa et al (2005) found that the bitter taste inhibition of quinine by amino acids might be due to the interaction at the taste receptor site as amino acids maycompete with quinine for the taste receptors, thus, closing the gate of the cation channel transportation and inhibiting the perception of bitterness.…”