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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

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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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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 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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Cruise control systems in cars are designed as multi-input systems to maintain a driver's desired speed while compensating for external disturbances such as changes in terrain. The block diagram for a cruise control system typically includes two main inputs: the desired speed set by the driver and any external disturbances, such as the incline of the road. By adjusting the engine throttle, the system maintains the vehicle's speed as close to the desired value as possible.
In the absence...
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Conditioned Taste Aversion01:14

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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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Multiple regression assesses a linear relationship between one response or dependent variable and two or more independent variables. It has many practical applications.
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Toward a general and interpretable umami taste predictor using a multi-objective machine learning approach.

Lorenzo Pallante1, Aigli Korfiati2, Lampros Androutsos2

  • 1Department of Mechanical and Aerospace Engineering, Politecnico di Torino, PolitoBIOMedLab, 10129, Torino, Italy.

Scientific Reports
|December 16, 2022
PubMed
Summary

A new machine learning (ML) algorithm, VirtuousUmami, predicts umami taste from molecular structure (SMILES). This advances understanding and design of umami compounds beyond peptide sequences.

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Area of Science:

  • Food Science
  • Computational Chemistry
  • Sensory Science

Background:

  • Umami taste is a fundamental taste modality linked to protein content.
  • Predicting umami taste is crucial for food science and ingredient development.
  • Existing prediction tools are limited to peptide amino acid sequences.

Purpose of the Study:

  • To develop a novel, broadly applicable machine learning (ML) algorithm for umami taste prediction.
  • To enable umami taste prediction from a molecule's standard chemical representation.
  • To facilitate the rational design of compounds with specific taste profiles.

Main Methods:

  • Developed a machine learning-based algorithm named VirtuousUmami.
  • Utilized the Simplified Molecular Input Line Entry System (SMILES) representation for molecular input.
  • Tested the model on five diverse databases of food-related compounds and natural products.

Main Results:

  • VirtuousUmami successfully predicts umami taste from SMILES representations.
  • The model demonstrates applicability across various food and natural compound databases.
  • This approach broadens the scope of umami taste prediction beyond peptides.

Conclusions:

  • The VirtuousUmami algorithm offers a versatile tool for umami taste prediction.
  • This work advances the understanding of molecular features governing umami taste.
  • The tool supports the rational design of novel umami-enhancing compounds and ingredients.