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Updated: Jan 16, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

Published on: July 16, 2016

Quantifying human sweetness perception via a TAS1R2/TAS1R3-based model-predicted sweetness score.

Ajung Kim¹, Yiseul Kim¹, Nayoung Choi¹

¹Division of Food Functionality Research, Korea Food Research Institute, Wanju 55365, Republic of Korea.

Food Chemistry: X

|October 2, 2025

Summary

This summary is machine-generated.

A new calcium imaging system objectively measures artificial sweetener potency by quantifying receptor response. This model-predicted sweetness score (MPSS) correlates strongly with relative sweetness, offering an alternative to subjective sensory panels.

Keywords:

Artificial sweeteners EC50 Inverse regression Model-predicted sweetness score (MPSS)Quantitative prediction Relative sweetness Sweet taste receptor

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Last Updated: Jan 16, 2026

Psychophysical Tracking Method to Measure Taste Preferences in Children and Adults

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Published on: July 16, 2016

Taste Exam: A Brief and Validated Test

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Published on: August 17, 2018

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Psychophysical Tracking Method to Assess Taste Detection Thresholds in Children, Adolescents, and Adults: The Taste Detection Threshold TDT Test

Published on: April 21, 2021

Area of Science:

Biochemistry
Sensory Science
Molecular Biology

Background:

Artificial sweeteners offer sweetness with low calories but are evaluated using subjective sensory panels.
Key benchmarks like sweetness potency and perception threshold are crucial for sweetener evaluation.
Developing an objective, receptor-level method is needed to complement or replace sensory analysis.

Purpose of the Study:

To develop an objective, receptor-based system for quantifying artificial sweetener response.
To establish a correlation between receptor activity and perceived sweetness.
To create a predictive model for sweetness based on molecular interactions.

Main Methods:

Developed a TAS1R2/TAS1R3-based calcium imaging system using HEK293T cells.
Quantified receptor response to five different artificial sweeteners.
Determined EC50 (potency) and maximal response (efficacy) from dose-response curves.
Performed inverse regression analysis between EC50 and reported relative sweetness (RS).

Main Results:

A strong correlation (R² = 0.9688) was found between EC50 and relative sweetness (RS ≈ 1.38/EC50).
Developed a Model-Predicted Sweetness Score (MPSS) based on EC50, which closely matched known RS values.
MPSS values also reflected reported taste detection thresholds.
Maximal receptor responses showed poor correlation with relative sweetness.

Conclusions:

EC50-based modeling provides a receptor-level, perceptually grounded method for predicting sweetness.
The developed system and MPSS offer a practical, objective alternative to traditional sensory evaluation in sweetener research.
This approach advances objective quantification in food science and molecular biology.