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Related Concept Videos

The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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A peptide bond covalently attaches amino acids through a dehydration reaction. One amino acid's carboxyl group and another amino acid's amino group combine, releasing a water molecule. The resulting bond is the peptide bond. The products that such linkages form are peptides. As more amino acids join this growing chain, the resulting chain is a polypeptide. Each polypeptide has a free amino group at one end. This end has the N-terminal, or the amino-terminal, and the other end has a free...
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The Tongue and Taste Buds00:49

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Gustation01:43

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Taste Modulating Peptides from Overfermented Cocoa Beans.

Mathias Salger1, Timo D Stark1, Thomas Hofmann1,2

  • 1Food Chemistry and Molecular and Sensory Science , Technische Universität München , Lise-Meitner-Straße 34 , 84354 Freising , Germany.

Journal of Agricultural and Food Chemistry
|March 28, 2019
PubMed
Summary
This summary is machine-generated.

Overfermented cocoa beans contain short peptides that enhance savory tastes, including umami and salt. These taste-modulating peptides, identified through advanced analysis, show significant potential in food applications.

Keywords:
overfermented cocoapeptidestaste dilution analysistaste enhancertaste modulation

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Area of Science:

  • Food Chemistry
  • Sensory Science
  • Peptide Chemistry

Background:

  • Overfermented cocoa beans are a novel source of taste-enhancing substances.
  • Short peptides are increasingly recognized for their sensory impact in food.

Purpose of the Study:

  • To isolate and identify taste-modulating short peptides from overfermented cocoa beans.
  • To characterize the sensory properties and threshold concentrations of these peptides.

Main Methods:

  • Activity-guided fractionation using sequential solvent extraction and chromatography (MPLC, HPLC).
  • Taste modulation assessment via matrix-assisted taste dilution analysis.
  • Peptide identification using UPLC-ToF-MS, LC-MS/MS, and synthesis.

Main Results:

  • Numerous short peptides with taste-modulating activity were identified.
  • Peptides demonstrated umami enhancement, salt taste enhancement, and kokumi effects.
  • Low taste threshold concentrations were observed for key peptides like pEEE and VPA.

Conclusions:

  • Overfermented cocoa beans yield potent taste-modulating peptides.
  • These peptides offer significant potential for enhancing savory flavors in food products.
  • pH-dependent taste modulation and synergistic effects were noted for specific peptide mixtures.