Taste perception and integration

Briand, Loı̈c; Salles, Christian

doi:10.1016/b978-0-08-100295-7.00004-9

Cited by 30 publications

(29 citation statements)

References 88 publications

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“…The sense of taste is essential for the evaluation of the food quality in the oral cavity. It detects nutritive molecules such as carbohydrates or amino acids, electrolytes such as sodium or protons and potentially toxic molecules, which should be avoided ( Briand and Salles, 2016 ). The gustatory system allows perceiving five basic taste qualities, sweet, salty, sour, bitter, and umami (the taste of some amino acids such as L-glutamate and 5’-ribonucleotides).…”

Section: Physiology Of Olfaction and Tastementioning

confidence: 99%

“…In addition to these five fundamental taste qualities, a number of other taste sensations including fat taste ( Laugerette et al, 2005 ; Mouillot et al, 2019 ), kokumi (mouthfulness in Japanese) taste ( Maruyama et al, 2012 ) and calcium taste ( Behrens et al, 2011 ; Tordoff et al, 2012 ) are still a matter of debate. Tasting substances are detected by 2,000–5,000 taste buds, which are located primarily on the tongue, soft palate, and epiglottis in mammals ( Briand and Salles, 2016 ). Taste buds contain specialized taste receptor-cells (TRCs) expressing specific taste receptors, which are stimulated by sapid molecules dissolved in saliva ( Behrens et al, 2011 ).…”

Section: Physiology Of Olfaction and Tastementioning

confidence: 99%

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COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology

et al. 2021

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Smell and taste impairments are recognized as common symptoms in COVID 19 patients even in an asymptomatic phase. Indeed, depending on the country, in up to 85–90% of cases anosmia and dysgeusia are reported. We will review briefly the main mechanisms involved in the physiology of olfaction and taste focusing on receptors and transduction as well as the main neuroanatomical pathways. Then we will examine the current evidences, even if still fragmented and unsystematic, explaining the disturbances and mode of action of the virus at the level of the nasal and oral cavities. We will focus on its impact on the peripheral and central nervous system. Finally, considering the role of smell and taste in numerous physiological functions, especially in ingestive behavior, we will discuss the consequences on the physiology of the patients as well as management regarding food intake.

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Section: Physiology Of Olfaction and Tastementioning

confidence: 99%

Section: Physiology Of Olfaction and Tastementioning

confidence: 99%

COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology

et al. 2021

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“…These tasting compounds activate bitter taste receptors (TAS2Rs) located on the tongue and in the oral cavity. Astringent molecules can precipitate salivary proteins and lead to a loss of lubrification in the mouth [ 7 ]. Some saponins, phenolic compounds, alkaloids, peptides, and free amino acids contribute to pulse bitterness whereas phenolic compounds also seem to be involved in astringent sensations [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Volatile Compounds in Pulses: A Review

Karolkowski

Guichard

Briand

et al. 2021

Foods

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The worldwide demand for pulse-based products is increasing in the face of climate change, but their acceptability is limited due to the presence of off-flavours. Off-notes contribute to negative perceptions of pulses (beany notes). Volatile compounds belong to a large variety of chemical classes. They are mainly produced from the oxidation of unsaturated free fatty acids and the degradation of amino acids during seed development, storage, and transformation (dehulling, milling, and starch or protein production). This review aims to provide an overview highlighting the identification of these molecules in different pulses, their potential origins, and their impact on perceptions. However, data on odour-active compounds in pulses are sparse, as they are limited to those of two studies on peas and lupins. A better knowledge of the volatile compounds involved in the off-notes and their origins should allow for drawing efficient strategies to limit their impact on overall perception for more acceptable healthy food design.

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“…However, the taste of umami is not clear as compared to sweet and salty because it is formed from the chemical reaction between substances. Although umami is the typical taste of monosodium glutamate (MSG) [10], the MSG taste itself is not very palatable [11]. Yamaguchi and Ninomiya [11] found that the apparent umami taste appears when IMP and glutamate are present in the food system, likely due to the synergistic between both substances.…”

Section: Introductionmentioning

confidence: 99%

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Hwang

Ismail

Joo

2020

Foods

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Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

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Taste perception and integration

Cited by 30 publications

References 88 publications

COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology

COVID 19-Induced Smell and Taste Impairments: Putative Impact on Physiology

Volatile Compounds in Pulses: A Review

Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

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