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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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GPCRs are primarily responsible for our sense of smell, taste, and vision.  The binding of a sensory stimulus activates GPCR to stimulate effector proteins, many of which are ion channels in the sensory organs. GPCRs modulate the opening and closing of the target ion channels either directly by binding them, or by releasing second messengers that activate these channels. As ions move across the membrane, the membrane potential is altered, which induces an appropriate response.
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Kokumi substances as taste modulators: sensory properties and molecular mechanisms.

Chemical senses·2026
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In Vivo Calcium Imaging of Taste-Induced Neural Responses in Adult Drosophila
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Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing

Seiji Kitajima1, Yutaka Maruyama1, Motonaka Kuroda1

  • 1Institute of Food Research & Technologies, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki 210-8681, Kanagawa, Japan.

Molecules (Basel, Switzerland)
|June 28, 2023
PubMed
Summary

Short-chain aliphatic aldehydes enhance taste intensity by activating the calcium-sensing receptor (CaSR) in the mouth. This discovery reveals a new molecular mechanism for taste modification, potentially linking aroma compounds to flavor perception.

Keywords:
CaSRaldehydecalcium-sensing receptorisovaleraldehydekokumi substancemethionalsensory evaluation

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Area of Science:

  • Food Chemistry
  • Sensory Science
  • Molecular Biology

Background:

  • Aldehydes are volatile aroma compounds formed during food processing, influencing flavor perception.
  • These compounds can modify taste intensity, even at sub-odor detection levels.
  • The specific molecular mechanisms and receptors involved in aldehyde-mediated taste modification remain largely unknown.

Purpose of the Study:

  • To investigate the taste-enhancing effects of short-chain aliphatic aldehydes, specifically isovaleraldehyde (IVAH).
  • To identify the taste receptors responsible for mediating these taste-modifying effects.
  • To explore the relationship between aldehyde-induced receptor activation and sensory perception.

Main Methods:

  • Sensory evaluation of taste solutions with and without IVAH, including experiments under olfactory deprivation.
  • In vitro receptor activation assays using the calcium-sensing receptor (CaSR).
  • Testing of various aldehyde analogues to determine structural requirements for CaSR activation.

Main Results:

  • Isovaleraldehyde (IVAH) significantly enhanced taste intensity, even when olfaction was blocked.
  • IVAH and other C3-C6 aliphatic aldehydes, including methional, were found to activate CaSR in vitro.
  • These aldehydes act as positive allosteric modulators of CaSR, and their taste-modifying effects correlate with CaSR activation levels.

Conclusions:

  • Short-chain aliphatic aldehydes function as taste modulators by activating the orally expressed CaSR.
  • This activation of CaSR by aldehydes provides a molecular basis for their taste-enhancing properties.
  • The findings suggest that volatile aroma aldehydes may contribute to flavor modification through a mechanism similar to kokumi substances.