関連する実験動画

Updated: Sep 9, 2025

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
08:43

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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オシマムの味の特徴と形成メカニズムを明らかにするマルチオミクス分析

Lingliang Guan1, Jingtian Yang2, Chao Yuan1

  • 1Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, China; National Key Laboratory for Tropical Crop Breeding, Sanya, China; Key Laboratory of Biology and Cultivation of Herb Medicine (Haikou), Ministry of Agriculture and Rural Affairs, China; Key Laboratory of Tropical Crops Germplasm Resources Genetic Improvement and Innovation of Hainan Province, China.

Journal of pharmaceutical and biomedical analysis
|August 28, 2025
PubMed
まとめ

この研究では,N-アセチル-トリプトファンがオシムスの主要な甘味成分であり,ターペノイドとフラボノイド経路の特定の遺伝子発現は,薄荷と苦味を誘発します. N-イソブチルデカナミドは麻痺のマーカーとして特定されています.

キーワード:
苦悩 する味覚代謝産物ミンティ味覚について

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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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Olfaction01:25

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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Plant cells maintain appropriate osmotic balance in extreme conditions. For instance, plants in dry environments store water in vacuoles, limit the opening of their stoma, and have thick, waxy cuticles to prevent unnecessary water loss. Some species of plants that live in salty environments store salt in their roots. As a result, water osmosis occurs in the root from the surrounding soil.
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Tonicity describes the capacity of a cell to lose or gain water depending on the solute...
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The Tongue and Taste Buds00:49

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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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