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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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Carboxylic acids, upon heating, undergo a decarboxylation reaction by releasing carbon dioxide gas. Monocarboxylic acids do not undergo decarboxylation easily. However, a silver salt of carboxylic acid reacts with bromine or iodine under high temperature to release carbon dioxide gas and forms halide with one less carbon. This reaction is called the Hunsdiecker reaction.
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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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Loss of Carboxy Group as CO2: Decarboxylation of Malonic Acid Derivatives01:35

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Just like β-keto acids—which upon thermal decarboxylation form ketones—β-dicarboxylic acids undergo decarboxylation to generate monocarboxylic acids with the liberation of carbon dioxide.
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Gustation01:43

Gustation

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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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Characterisation of Cooked Cheese Flavour: Non-Volatile Components.

Rosa C Sullivan1,2, Samantha Nottage1, Fiyinfolu Makinwa1

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Cooking alters non-volatile compounds in cheese, impacting flavor. Diketopiperazines increase during cooking and can be taste contributors in cooked cheese products.

Keywords:
cheddarcooked cheesediketopiperazinemozzarellaorganic acidparmesanreduced fatsugartastantγ-glutamyl-dipeptide

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Area of Science:

  • Food Chemistry
  • Dairy Science
  • Sensory Analysis

Background:

  • Cheese flavor is complex, influenced by non-volatile compounds and Maillard reactions during cooking.
  • Understanding chemical changes in cheese during cooking is crucial for product development.

Purpose of the Study:

  • To investigate the impact of cooking on non-volatile compounds in various cheeses.
  • To determine the role of these compounds as tastants and aroma precursors.
  • To assess the influence of fat content on cooked cheese flavor.

Main Methods:

  • Analysis of organic acids, sugars, amino acids, γ-glutamyl dipeptides, and diketopiperazines in six cheese types.
  • Quantification using Liquid Chromatography (LC) and Gas Chromatography-Mass Spectrometry (GC-MS).
  • Evaluation of diketopiperazines against taste thresholds.

Main Results:

  • Cooking decreased sugars, amino acids, and γ-glutamyl dipeptides.
  • Cooking increased diketopiperazines and some organic acids.
  • Diketopiperazines reached taste-threshold levels in cooked cheeses, unlike in uncooked ones.
  • γ-glutamyl dipeptide levels increased with ageing in Cheddar variants.

Conclusions:

  • Non-volatile compounds significantly change during cheese cooking, affecting flavor profiles.
  • Diketopiperazines play a role in the taste of cooked cheeses.
  • Findings offer insights for developing cheeses, particularly low-fat options, for cooked applications.