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Related Concept Videos

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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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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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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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 Preference Assay for Adult Drosophila
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Development of a Model System for Tasting Grain Varieties.

Thao Tran1, Edgar Chambers1

  • 1Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.

Foods (Basel, Switzerland)
|April 23, 2020
PubMed
Summary

A new model using cooked grain and cookies effectively evaluates grain flavor differences. This method aids in selecting grains with desirable flavors for breeding and product development.

Keywords:
cookedcookiegrainlexiconmodel systemsensorysorghum

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Area of Science:

  • Food Science
  • Sensory Analysis
  • Agricultural Science

Background:

  • Understanding grain flavor profiles is crucial for product development and selective breeding.
  • Existing methods for evaluating grain flavor differences among cultivars may lack comprehensive characterization.
  • Sorghum grain was utilized as a model system to develop and test new flavor evaluation approaches.

Purpose of the Study:

  • To develop and validate a model system for evaluating grain flavor differences among cultivars.
  • To identify effective applications for characterizing grain flavors in various forms.
  • To facilitate the selection of grain varieties with desirable flavor attributes.

Main Methods:

  • A model system was developed using sorghum grain.
  • Five different applications were tested: cooked grain, porridge, cookies, muffins, and extruded puffed snacks.
  • Six trained sensory panelists evaluated the effectiveness of each application based on attribute generation and feedback.

Main Results:

  • The combination of cooked whole grain and cookie applications proved to be an effective model for flavor characterization.
  • These methods successfully highlighted the flavor characteristics of the grains.
  • The model effectively differentiated flavor differences between various grain cultivars.

Conclusions:

  • The developed model, utilizing cooked grain and cookie applications, is potent for flavor characterization of grains.
  • This approach can be applied to multiple grain types, aiding researchers in understanding cultivar flavor variations.
  • The findings support informed selection of grains for specific applications and selective breeding programs.