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Previous research examining individual differences in liking for sucrose solutions have identified three distinct phenotypes (e.g. Kim et al., 2014: Garneau et al., 2018: Iatridi et al, 2019): those whose liking increases with sucrose concentration (extreme sweet likers, ESL), those whose liking decreases with sucrose concentration (sweet dislikers: SD) and those whose liking peaks at moderate sucrose concentrations and then declines with higher concentrations (medium sweet likes: MSL). However, all research to date has focussed on sucrose. Given increasing evidence that humans may be able to sense the metabolic value of oral carbohydrates (e.g. Lim & Pullican, 2019: Keast et al., 2021), responses to sucrose could reflect sensing of sweetness and/or its metabolic significance. Therefore, here we investigate for the first time whether these individual differences in liking for sucrose are also seen with the low-energy sweetener sucralose. If the hedonic pattern seen for individuals with sucrose is replicated with sucralose, that would be clear evidence that these differences reflect hedonic evaluation of the experienced sweet taste rather than the metabolic significance of sucrose, but if the patterns differ, that would imply that liking for sucrose is influenced by metabolic as well as sweet-signalling.

Lozenges are solid preparations made from aromatic and sweet taste that can dissolve slowly in the mouth, which are intended to treat infections in the mouth and throat. Hydroxypropyl Methylcellulose (HPMC) is a binder that can be used in lozenges.This study attempted to examine the effect of the concentration of HPMC as a binder in the tablet preparation of red ginger rhizome extract (Zingiber officinale Var Rubrum) by wet granulation method. This study was a laboratory experimental study by comparing the three concentrations of HPMC binder used in each formula i.e., FI (4%), FII (5%), FIII (6%).The resulting tablets were tested for physical properties including organoleptic tests, weight uniformity, tablet hardness, tablet friability and hedonic tests. Based on the results of the study, it was shown that with an increase in the concentration of the HPMC binder, the physical quality of the resulting tablet also increased. The higher the concentration of HPMC used, the better the uniformity of weight and the high level of tablet hardness. However, tablet friability will decrease. The results showed that the concentrations of 4%, 5%, and 6% had an effect on the tablet physical properties whichwas fragility. Further, formula II with a concentration of 5% had better tablet physical quality and was preferred by respondentsbased on hedonic tests.

Objectives The aim of the study is to analyze the association of different bitter and sweet gene receptor polymorphisms and bitter and sweet food consumption on formation of dental caries in Turkish adult population. Methods This study included 205 adults whose detailed intraoral health examination was completed and decayed, missing, filled teeth (DMFT) index values were recorded. A mini questionnaire was applied to assess the consumption of bitter and sweet food. A venous blood sample from each participant was collected in Ethylenediamine tetraacetic acid (EDTA) tubes. Further, DNA samples were isolated from the blood samples by utilizing a DNA isolation kit, which were stored at +4 °C prior to the analysis. Taste receptor type 2 member 38 (TAS2R38; rs10246939, rs713598, rs1726866), Taste receptor type 1 member 2 (TAS1R2; rs35874116, rs9701796), and Taste receptor type 1 member 3 (TAS1R3; rs307355) gene polymorphisms were detected using real-time polymerase chain reaction (PCR). Results There was no statistically significant association between the TAS2R38, TAS1R2, and TAS1R3 gene polymorphism and the DMFT index (p>0.05). No significant difference was found between the consumption of bitter and sweet food and the DMFT index (p>0.05). Conclusions TAS2R38 (rs10246939, rs713598, rs1726866), TAS1R2 (rs35874116, rs9701796), and TAS1R3 (rs307355) gene polymorphism may not be associated with the formation of dental caries in the Turkish adult population.

Food intake regulation is a complex process influenced by the dynamic interplay between two systems—homeostatic and hedonic regulation systems. Homeostatic regulation depends on the information from the gastrointestinal tract, adipose tissue, n. vagus, while hedonic regulation is primarily controlled by reward processes. This is multifactor process that creates and establishes specific patterns of eating behavior, often associated with certain taste preferences.

The aim of this study is modify dessert for patients or people with diabetes mellitus in the form of Bread Fruit Pudding with natural sweeteners. Bread Fruit Pudding products use the main ingredients of jelly and low fat milk and fruit as a sweet taste. Pudding product development into bread fruit pudding is attempted to increase public insight regarding the importance of considering the use of sugar and changing the negative stigma of society regarding the consumption of fruit with a sweet taste. The production stage of Bread Fruits Pudding products consists of the preparation of materials and tools, the processing stage using the boiling technique (100˚C) and serving (150 grams/serving). The nutritional content of Bread Fruits Pudding is 92.7 Calories of energy; 5.3 grams of protein; 3.8 grams of fat; 12.9 grams of carbohydrates; 2.2 grams of fiber and 6.6 grams of natural sugar. The result of the preference test obtained that 78% liked the appearance and portion of the product, 56% liked the taste and 89% liked the texture. The composition of ingredients in pudding products in the community generally uses a lot of sugar or added artificial sweeteners that increase the risk of Diabetes Mellitus, Pudding product development into bread fruit pudding is efforts are made to become a solution for pudding products that are safe for consumption without any risk to health in consuming it.

Dalbergia spinosa Roxb. (Family: Leguminosae-Papilionoideae), a large climbing shrub commonly found in mangroves along the Coromandel coasts of south India. Root is bitter taste, used to treat inflammations, urinary problems, pain and fever and also reported for various pharmacological properties such as hypothermic, spermicidal, semen coagulant, hypoglycemic, cardio vascular, antimicrobial, diuretic and analgesic. In the present study, pharmacognostical investigation on roots was carried out by determining the morphological, micro scopical and physicochemical parameters. It was found that the root is cylindrical, elongated, tuberous in nature with lateral branches, yellowish brown in colour, slightly sweet taste with aromatic odour. Microscopical evaluation reveals that the presence of brown coloured cork cells and the periderm is distinguished into phellum, phellogen and phelloderm, made up of parenchyma followed by secondary phloem and xylem consists of vessels, fibres and lignified parenchyma. Histochemical studies of the root exhibits the presence of polyphenols, lignins and total proteins in the cortical cells, vessels and phloem respectively.

The coconut palm (Cocos nucifera L.), also known as “tree of life”, is widely distributed across the Coastal Zone in Benin, where its cultivation is most important. Using participatory research appraisal tools and techniques, a survey was conducted in this zone to assess the diversity of coconut ecotypes, associated endogenous knowledge and their utilization. Nineteen villages randomly selected, and comprising seven ethnic groups were surveyed. Ten different vernacular names were recorded across the study sites. The local diversity is very low. In particular, the number of ecotypes varied from 1 to 5. Moreover, recorded ecotypes were grouped in three categories including the tall ecotype known as endogenous ecotype, dwarf ecotypes known as introduced ecotypes and medium-sized ecotypes resulting from the crossing between the first two. The most important preference criteria used by producers were productivity (43%) followed by sweet taste (33%) and quantity of water (33%). Apart from being used for food, the species is also used for construction, traditional medicine, and traditional ceremonies. This study provides important information on the genetic resources of coconut palm while highlighting the socio-economic importance of the species in the Coastal Zone of Benin. Key words: Endogenous knowledge, diversity, Cocos nucifera, palm uses, preference criteria, Benin.

The first stage of the project aims to explore individual differences in sweet liking in a diverse sample of twin pairs from the UK and Finland. Using separate multilevel models we will explore the relationship between sweet liking and a range of important traits controlling for age and biological sex including anthropometrics, obesity-related health outcomes (i.e., the incidence of associated non-communicable chronic diseases including diabetes), eating behaviour, dietary habits and personality traits. To allow comparisons to previous research, and compare the best fit of the data in its explanation of differences in sweet liking and related traits, sweet liking will be defined in two ways based on the rated liking of a 20% w/v aqueous sucrose solution: as a continuous variable (e.g., Keskitalo et al., 2007b) or categorised into the three sweet-liking phenotypes (e.g., Iatridi et al., 2019: extreme sweet-likers, moderate likers, or sweet dislikers).

Bread is main food in several country. Sweet bread is one popular type that has a lasting sweet taste and soft textured with or without stuffing. Baking is the most important process of bread production. The temperature and time required in the baking varies according to the type of bread, big dough, and baking pan in the oven used. This research aimed to identify the optimum level of baking temperature and duration to the chemical properties of sweet bread. Randomized Complete Block Design (RCBD) Factorial with 2 factors and 3 replications were applied for this research. The first factor was baking temperature consisted 4 level (T1= 180 oC, T2= 190 oC, T3= 200 oC, T4= 210 oC), and the second factor was baking duration which composed 4 level (A1= 10 minutes, A2= 15 minutes, A3= 20 minutes, A4= 25 minutes). The results showed that there wasn’t interaction between baking temperature and duration to water content, fat, protein, and carbohydrate, but it was interaction to the ash content. The baking temperature and duration separatelly had significantly effect to the all parameter. The best result according to the SNI 01-3840-1995 was S4W4 (185 oC: 14 minutes) with water content (23.572%), fat (10.906), protein (1.105%), carbohydrate (62.940 %), and ash content (1.736 %).

Background: Prolonged tracheostomy bypasses the upper airways leading to absence or reduction of nasal airflow. This altered nasal physiology not only impairs olfaction but also may cause mucociliary dysfunction and consequent nasal crusting and rhinosinusitis. Objective: To objectively evaluate the extent of nasal mucociliary impairment in patients with prolonged duration of tracheostomy. Design and Setting: This is a prospective case-control study done in a tertiary care center wherein the nasal mucocilary function was assessed by saccharin test in patients who were tracheostomized for a period of more than 4 weeks and the saccharin transit time (time taken to appreciate the sweet taste after endoscopic insertion of saccharin pellet on anterior end of inferior turbinate) was compared by the same test in age and sex matched healthy individuals. Main outcome measures: Clinical data, indication of tracheostomy and duration of tracheostomy were assessed for their impact on the nasal mucociliary clearance using saccharin transit time in the two groups which was then statistically analyzed using student t-test. Results: Mean saccharin transit time in 30 patients with prolonged tracheostomy was 934.97 seconds with a standard deviation of 75.95 seconds whereas in 30 controls, the meantime was 447.4 seconds with a standard deviation of 63.22 seconds, which was statistically significant (p

Bubble drink is a drink that is on the rise at this time. This drink is liked by many people Bubble drink is a drink that is on the rise at this time. This drink is liked by many people because it has a sweet taste. To create a sweet taste, there are usually 2 kinds, namely natural and artificial sweeteners. Cyclamate is a type of artificial sweetener that is 30 times sweeter than sucrose. The side effects of artificial sweeteners if consumed in excessive amounts can pose a danger to human health. Among other things, it can cause urinary tract cancer and migraines. This study aims to qualitatively identify cyclamate content in bubble drinks circulating in the city of Denpasar. The total number of samples was 30 samples of bubble drinks. This research method is a descriptive study with purposive sampling, the results of the data analysis are presented in tabular form without data processing . Sample identification is done by qualitative test. The test results showed that 20 of the samples of bubble branded drinks and 10 of the samples of unbranded bubble drinks were safe from cyclamate sweetener content.

We report on activity-guided investigation of the key antisweet principles of Gymnema sylvestre. Orosensory-guided fractionation by means of solid phase extraction, preparative 2D-LC, and semipreparative HPLC followed by accurate MS and 1D/2D NMR experiments revealed six known and three previously unknown gymnemic acids as the key constituents of seven highly sensory-active fractions. Localized via a modified comparative taste dilution analysis (cTDA) and taste modulation probability (TMP) based screening techniques, a strong intrinsic bitterness was also observed for gymnemic acids. In addition, the suppressive effects of the most abundant acids on the response of the human sweet taste receptor to sucrose were verified by means of a functional hTAS1R2/hTAS1R3 sweet taste receptor assay. This in vitro screening revealed large differences in antisweet activity among the isolated compounds, where gymnemic acids XV and XIX showed the highest sweet suppressing activity. This broad-based molecular characterization of the sweet taste inhibiting activity of Gymnema sylvestre will enable further insight into the molecular basis of sweet taste modulation at the receptor level.

Cheese tea is a drink made from a combination of tea and cheese foam. This product is very popular today, and some businesses are interested in developing this product. The objective of this research is to identify the sensory profile of cheese tea through new methods in sensory evaluation: IPM, CATA and ESM. The CATA method is used to define the sensory profile and emotional characteristics of the cheese tea product and the IPM method is used to optimize the product by collecting the ideal customer information. The number of panelists used for each test was 30. The selection was based on the frequency of cheese tea consumption 1 to 2 times per week. Attributes will be gained via the focus group discussion (FGD). CATA data analysis was processed using XLSTAT software with CATA Analysis tools while IPM data was processed with SensTools.Net applications with tools for IPA analysis. The cheese tea products most favored by customers based on the outcome of the CATA are products with a sweet scent, a milky aroma, cheesy aroma, a milky taste and a sweet taste, as well as the dominant emotional 'calm'. Product cheese tea C is the nearest product to its ideal product characteristics. In order to further improve the product “cheese tea C”, it is necessary to boost the strength of the characteristics of the creamy mouthfeel, the viscosity of the mouthfeel and the aroma of the cheese while at the same time reducing the intensity of the toasted aroma, the milky aroma, the umami, the salty taste, the milky taste and the sweet taste.

Metabolic syndrome is a multifactorial disorder originating from central obesity through a high caloric intake and a sedentary lifestyle. Metabolic syndrome increases the risk of type 2 diabetes (T2D) disease, converting it to one of the costliest chronic diseases, which reduces life quality. A strategy proposed by the food industry to reduce this problem is the generation of low-caloric products using sweeteners, which are compounds that can substitute sucrose, given their sweet taste. For many years, it was assumed that sweeteners did not have a relevant interaction in metabolism. However, recent studies have demonstrated that sweeteners interact either with metabolism or with gut microbiota, in which sweet-taste receptors play an essential role. This review presents an overview of the industrial application of most commonly consumed sweeteners. In addition, the interaction of sweeteners within the body, including their absorption, distribution, metabolism, gut microbiota metabolism, and excretion is also reviewed. Furthermore, the complex relationship between metabolic syndrome and sweeteners is also discussed, presenting results from in vivo and clinical trials. Findings from this review indicate that, in order to formulate sugar-free or noncaloric food products for the metabolic syndrome market, several factors need to be considered, including the dose, proportions, human metabolism, and interaction of sweeteners with gut microbiota and sweet-taste receptors. More clinical studies, including the metabolic syndrome, are needed to better understand the interaction of sweeteners with the human body, as well as their possible effect on the generation of dysbiosis.

To preserve food, traditional technologies used in food processing generate umami and Kokumi taste peptides. Currently, the mechanism by which taste-active peptides modulate several primary taste qualities has not been delineated. Receptor binding studies indicate that umami taste peptides produce multiple effects on bitter, and sweet taste by directly binding to the taste receptors. Kokumi taste peptides formed during maturation of soy sauce modulate amiloride-insensitive salt responses in human and animal models in a biphasic manner. Currently, the cells and the amiloride-insensitive salt taste receptors that are targeted by Kokumi taste peptides remain elusive.

Background Thaumatin II, a supersweet protein from the African plant katemfe (Thaumatococcus daniellii Benth.), shows promise as a zero-calorie sweetener for use in the food and pharmaceutical industries and for improving the taste of fruit. Results We report on the stability of thaumatin in salted and pickled tomatoes, as well as on the effect of thaumatin on the taste quality of processed tomatoes. Fruit of tomato cv. Yalf, transformed with the thaumatin II gene were salted and pickled and then stored for 6 months. Western blot analysis showed relative thaumatin II stability at salting; its content in processed fruits was 62-83% of the initial level depending in the studied line. In pickled tomatoes, thaumatin II content was decreased by up to 25% of the initial amount. Both salted and pickled tomatoes had a sweet taste with a typical thaumatin aftertaste. Salted tomatoes were characterized as being sweeter than pickled tomatoes. The overall taste of pickled tomatoes was rated by panellists as significantly better compared to that of salted or non-processed ones. Conclusion In the present study, we have shown that tomatoes expressing supersweet protein thaumatin II can be used for processing under mild conditions, including salting and pickling. © 2021 Society of Chemical Industry.

The first studies were published on the possible pathogenetic role of so-called ectopically localized taste receptors in bronchial asthma. The receptors for bitter and sweet taste, may, apparently, have opposite functions, but in available literature there is no data on the balance of sensitivity for bitter and sweet tastes in the same patients with bronchial asthma. The aim of the present work is to simultaneously assess the sensitivity of canonical lingual receptors to bitter and sweet taste in the same patients with different clinical variants of bronchial asthma by methods applicable in wide clinical practice. 16 healthy persons and 35 patients with bronchial asthma were examined at the M.V. Chernorutsky Clinics of Hospital Therapy at First St. Petersburg State I. Pavlov Medical University. The sensitivity for bitter taste was assessed using The Frey Scientific 569885 PTC Taste Paper test strip kit containing phenylthiourea solution. Sucrose solutions at concentrations of 0.3; 0,4; 0,5; 0,6; 0,7; 0,8; 0,9 % for determination of individual value of taste thresholds to sweet taste were used. The bitter-to-sweet taste sensitivity balance was assessed on the basis of an original “bitter/sweet taste sensitivity” index. The highest values of index of bitter/sweet taste was found in the allergic variant of bronchial asthma: its values are significantly different from those in healthy persons only at low sucrose concentrations (0.3-0.4%). The factor analysis revealed an association between taste imbalance (a shift towards high sensitivity to sweet taste) and key characteristics of bronchial asthma, including severity of bronchial asthma course, duration of inhaled glucocorticosteroid use and inefficiency of β2-agonists use at pre-clinical stage. It has been revealed by gustometry that in the allergic variant of bronchial asthma there is a decreased sensitivity for bitter test substance (phenylthiourea), along with higher sensitivity for sweet taste (sucrose).

In the conditions of reduction of tax receivabless in a budget as a result of the crisis predefined by the pandemic of COVID-19, actual is a search of additional objects of taxation. Foreign experience shows that insalubrious foodstuffs and drinks with high maintenance of fat, sugar and salts that promote the risk of development of obesity and uninfectious diseases related to the feed can become such objects. Taxation of foodstuffs and the drinks related to the health can change food habits of population and result in reduction of level of disease. Input of excise tax on the sweet carbonated drinks, will allow to promote both fiscal and regulative role of excise taxation, as will assist reduction of consumption of this products Ukrainians. In the article the features of excise taxation are investigational in Ukraine. The necessity of study and introduction of positive experience of countries of ЄС is reasonable in relation to taxation of foods an excise tax with high maintenance of salt, sugar, caffeine and artificial substances for giving of sweet taste with the aim of upgrading of food foods and adjusting of negative influence from the consumption of insalubrious foodstuffs and drinks. Establishment of practice of taxation of soft drinks is offered in Ukraine, and also foods, that contain the high level of salt, sugar, caffeine or synthetic substances for giving of sweet taste with the aim of providing of defence of health of population, integral control after turnover of підакцизних foods, warning of avoiding tax payment. Well-proven necessity of establishment of certain list of insalubrious foods that can be used as raw material for the production of foodstuffs and drinks, with corresponding expansion and including of them to the bill of excise goods.

All sweeteners are recognized by the sweet taste receptor (T1R2-T1R3). The elucidation of the chemoreception mechanism of receptor-ligand interactions is an attractive topic for researchers. Molecular biology and computational biology techniques can reveal the proposed mechanisms for this topic. Other approaches, including chemical biology (bioorganic chemistry), have helped to identify mechanisms on the basis of molecular structure. In this mini-review, we have summarized the recent progress in the synthesis of sweetener derivatives, which includes the use of photoaffinity labeling of diazirine-based derivatives to elucidate the chemoreception of sweeteners.

O guabijuzeiro (Myrcianthes pungens) se destaca pela abrangência em todo o território nacional, pela produção e sabor adocicado dos frutos, mas poucos estudos foram conduzidos com esta espécie até o momento. O objetivo do presente trabalho foi realizar a caracterização biométrica dos frutos e análise sensorial do suco produzido de três acessos de guabiju. A metodologia utilizada consistiu na coleta dos frutos para análises de massa de frutos, rendimento de polpa, sólidos solúveis totais e análise sensorial do suco sendo realizado teste de aceitação com 35 avaliadores não treinados. Como resultados observou-se que a média da massa de frutos foi de 3,57 g, a massa de polpa foi de 1,81 g, o rendimento de polpa foi de 49,67% e os sólidos solúveis totais foi de 14,27%. Com relação a produção de suco, o acesso 1 produziu 300 mL, o acesso 2 200 mL e o acesso 3 400 mL. Com relação a análise sensorial, o acesso 1 obteve a melhor nota de aceitação por 11,42% dos avaliadores, o acesso 2 por 80% dos avaliadores e o acesso 3 por 8,57 % dos avaliadores, o que mostra o potencial de utilização destes frutos para o desenvolvimento de sucos com frutos exóticos. Pode-se concluir que existe variação entre os acessos na biometria de frutos, produção de suco e grau de aceitação dos provadores do suco de guabiju.

The human sweet taste receptor is a heterodimeric receptor composed of two distinct G-protein-coupled receptors (GPCRs), TAS1R2 and TAS1R3. The TAS1R2 and TAS1R3 subunits are members of a small family of class C GPCRs whose members share the same architecture, comprising a Venus Flytrap (VFT) module linked to the seven transmembrane domains (TMDs) by a short cysteine-rich region (CRR). The VFT module of TAS1R2 contains the primary binding site for most of the sweet-tasting compounds, including natural sugars and artificial and natural sweeteners. However, cellular assays, molecular docking and site-directed mutagenesis studies have revealed that the VFT, CRR and TMD of TAS1R3 interact with some sweeteners, including the sweet-tasting protein brazzein. The aim of this study was to better understand the contribution of TAS1R2-VFT in the binding of sweet stimuli. To achieve this, we heterologously expressed human TAS1R2-VFT (hTAS1R2-VFT) in Escherichia coli. Circular dichroism spectroscopic studies revealed that hTAS1R2-VFT was properly folded with evidence of secondary structures. Using size-exclusion chromatography coupled with light scattering, we found that hTAS1R2-VFT behaves as a monomer. Ligand binding quantified by intrinsic tryptophan fluorescence showed that hTAS1R2-VFT is capable of binding sweet stimuli with Kd values, in agreement with physiological detection. Furthermore, we investigated whether the impact of point mutations, already shown to have deleterious effects on cellular assays, could impact the ability of hTAS1R2-VFT to bind sweet ligands. As expected, the ligand affinities of hTAS1R2-VFT were drastically reduced through the introduction of single amino acid substitutions (D278A and E382A) known to abolish the response of the full-length TAS1R2/TAS1R3 receptor. This study demonstrates the feasibility of producing milligram quantities of hTAS1R2-VFT to further characterize the mechanism of binding interaction and perform structural studies.

Sweeteners are widely used in food products, and their sweetness potency is usually evaluated by comparing it with that of sucrose. This, however, has led to confusion as some sweeteners are evaluated based on their maximum value of sweet taste response, while others are evaluated by their threshold value. Here, we aimed to develop a novel nonverbal sweetness evaluation system through the sweet taste signal transduction by comparing the responses of the sweet taste receptor, salivation, taste intensity, and preference among six sweeteners. The hT1r2/hT1r3 sweet taste receptor responses represented the input signal of the sweet taste signal transduction, while salivation, sweet taste intensity, and participants' preferences represented the output signals by the gustatory–salivary reflex, primary gustatory cortex area, and the secondary gustatory cortex, respectively. Our results showed that the sweet taste receptor, sweet intensity, and salivary secretion responses were concentration‐dependent and expressed exponentially. Moreover, the results comparing coefficients showed 15–35 times more sensitivity between the response of hT1r2/hT1r3 and the salivation or the sweet taste intensity in non‐nutrient sweeteners. The preference graph curve was not exponential, suggesting that the sweetener preference was not related to the sweet taste receptor, salivation, or sweet taste intensity. These results may suggest that the sweet taste signal of the non‐nutritive sweeteners might be maintained by taste reception by hT1r2/hT1r3 to taste recognition in the primary gustatory area and that receptor responses and salivation could be used as indicators of sweetness intensity., Sweet intensity, and salivary secretion responses were concentration‐dependent. Sensitivity differences between taste receptor and intensity ranged from 15 to 35. Sweeteners preference is not correlated with the sweet taste receptor.

Introduction: Andrographis paniculata is medicinal plant of family Acanthaceae, consists of bitter principles and traditionally used in treatment of several gastrointestinal diseases. To mask its bitter taste, it could be formulated in honey based oral formulations like oxymel. Honey, as a saturated solution of various sugars, as per Ayurvedic system of medicine, could be consumed along with drug. Aim: This research attempt was aimed towards aqueous extraction of A. paniculata powder; formulation of oxymel by addition to honey and evaluation for different parameters. Methods: Oxymel was formulated as per procedure mentioned in United State Pharmacopeia for squill oxymel; and evaluated for pharmaceutical parameters those applied for oral syrups. Results: The oxymel formulated was dark brownish with agreeable odour and sweet taste. It was pourable with viscosity of 27.14 CP at 45.02 torque measured at 100 rpm while density was found to be 1.25 gm/ml. There was also ease in cap opening of its container, also no crystallization of honey was observed. Its andrographolide content was found to be 411.0 μg/ml. Conclusion: Bitters of A. paniculata have significant pharmacological activities in human being, if administered orally. To mask their bitter taste and facilitate their increase in absorption, A. paniculata can successfully be formulated in honey based oral formulation of oxymel.

Rice is a staple food for most Indonesian population. Nowadays, people want staple foods that are not only filling but also do not increase blood sugar concentration (low glycemic index). One of foods that contain higher starch, lower glycemic index, and higher fiber than rice is white corn. The white color of the corn is an advantage because if it is made in grits it can resemble rice. Weakness of white corn is harder than rice. To soften and make it easier to consume, it is coated with an edible packaging made from tapioca. The purposes of this study were to study (1) the quality of dried corn rice from local white corn Anoman 1 variety in edible packaging with packaging thickness of 0.7, 0.9, 1.1, 1.3, and 1.5 mm; (2) the quality of cooked white corn rice produced. The results showed that the thickness of the edible packaging significantly affected (1) the moisture, ash, protein, fat, and carbohydrate contents of dried white corn rice and (2) all parameters of cooked white corn rice (a = 0.05). The best cooked corn rice based on the stickiness test was found in coated dried corn rice with edible packaging with a thickness of 1.5 mm. Characteristics of (1) dried white corn rice contained 11.39% water, 0.21% db ash, 15.23% db protein, 0.53% db fat, 72.64% carbohydrates, 2.11% crude fiber, (2) the quality of cooked of white corn rice were 18.17 g / mm2 stickiness, yellowish color (score 1.1), slightly distinctive aroma of corn (score 2.5), slightly fluffier texture (score 3.4), and rather strong sweet taste (score 2.8). Keywords: edible packaging, local white corn Anoman 1, rice, stickiness, tapioca

El dramático aumento de la prevalencia e incidencia de la obesidad sugiere que factores ambientales y cambios en el estilo de vida contribuyen de forma importante a su tendencia epidémica. En humanos, se han reportado diferencias interindividuales en los umbrales de detección y preferencia del sabor dulce, lo que podría afectar la ingesta habitual de azúcares, y por ende al estado nutricional. Objetivo: El presente estudio busca determinar la relación entre el estado nutricional y la preferencia al sabor dulce en la comunidad de un establecimiento de educación superior. Método: Muestra fue constituida por estudiantes, funcionarios y docentes, entre 18 y 60 años, pertenecientes a la Universidad Mayor, Sede Temuco. Para determinar preferencia al sabor dulce se empleó prueba organoléptica que mide grado de satisfacción frente a solución dulce, junto a ello se realizaron mediciones de peso y talla para determinar el Índice de Masa Corporal. Resultados: Muestra final comprendió de 319 personas, de las cuales un 30,1% fueron hombres y 69,9% mujeres. No se observaron diferencias significativas en la preferencia hacia las soluciones con mayor concentración de sacarosa según el estado nutricional. Sin embargo, el modelo predictivo desarrollado arrojó que hombres prefieren las soluciones con mayor concentración de azúcar independiente de la edad y estado nutricional. Conclusiones: Es necesario desarrollar nuevos estudios que permitan aclarar si la preferencia al sabor dulce favorece el desarrollo de obesidad y sobrepeso, o si es la composición nutricional de los alimentos procesados o ultraprocesados, lo que está teniendo un mayor impacto negativo en el estado nutricional de la población. The dramatic increase in the prevalence and incidence of obesity seems to suggest that environmental factors and lifestyle changes are contributing significantly to the epidemic trend of this pathology. In humans, inter-individual differences in the thresholds of preference of sweet taste have been reported, which could affect habitual sugar intake, and therefore the nutritional status. Objective: The present study seeks to determine the relationship between nutritional status and the preference of sweet taste in the population of a higher education establishment. Method: Sample was constituted by students, officials and teachers between 18 and 60 years, belonging to the Universidad Mayor, Temuco. To determine the perception of the sweet taste, an organoleptic test was used that measures the degree of satisfaction with the sweet solution, along with this, weight and height measurements were made to determine the Body Mass Index. Results: Final sample comprised 319 people, of which 30.1% were men and 69.9% women. No significant differences were observed in the preference for solutions with a higher concentration of sucrose according to nutritional status. However, a predictive model developed showed that men prefer the solutions with the highest concentration of sugar regardless of age and nutritional status. Conclusions: It is necessary to develop new studies to clarify whether the preference for sweet taste favors the development of obesity and overweight, or if it is the nutritional composition of processed or ultraprocessed foods, which is having a greater negative impact on the nutritional status of the population.

A fabricação de queijos gera soro como subproduto, porém a maioria dos laticínios o descarta, sem o correto tratamento para este resíduo, gerando grande impacto ambiental. O doce de leite é uma sobremesa láctea de grande importância para a economia brasileira e, portanto, a utilização do soro como substituição parcial do leite é um fator preponderante no que se refere ao aumento da lucratividade dessas empresas, bem como à diminuição dos problemas ambientais relacionados. Sendo assim, o objetivo do trabalho foi compreender a influência nas características organolépticas da substituição parcial do leite integral por soro de leite em formulações de doce de leite e determinar suas características físico-químicas. Foram realizadas seis formulações com diferentes concentrações de soro, para posterior avaliação sensorial quanto aos atributos de aparência, sabor, textura, aroma e impressão global, bem como o teste do ideal para gosto doce, consistência e intenção de compra. As análises físico-químicas realizadas foram as de umidade, proteína, textura, °Brix, lipídios, colorimetria e pH. A partir da análise dos resultados, observou-se que os doces mais aceitos sensorialmente foram as formulações 3 e 4, com substituição parcial do leite por 33,33% e 41,67%, respectivamente. Diante destes resultados, podemos afirmar que a substituição parcial de leite por soro de leite é uma alternativa viável dentro do intervalo compreendido pelas amostras mais aceitas.

The estimation of strawberry hybrid forms for resistance to adverse environmental factors, productivity and consumer qualities of the fruit was carried out. Strawberry promising genotypes 35-8 (922-67×Maryshka), 928-12 (298-19-9-43×Privlekatelnaya) and 914-27 (Festivalnaya × Privlekatelnaya), which characterized by high productivity, winter hardiness, resistance to fungal pathogens and large fruit of sweet taste, were revealed.

Nasal mucociliary clearance (NMC) system is an important defence mechanism in respiratory tract. The contents present in the smoke are found to be toxic to cilia in vitro. Our study aims at evaluating the NMC in smokers so as to know effect of tobacco smoke on ciliary function and also comparing it with non smokers. We also studied effect of duration, intensity and pattern of smoking on the NMC. A total of 60 participants in the age group 21–40 years (30 smokers and 30 non smokers) were included in the study. Saccharin test was performed in all participants. A 0.5 mm diameter particle of saccharin was placed 1 cm from the anterior end of the inferior nasal turbinate. The time duration was noted for the first appearance of sweet taste. The mean NMC in smoker group was 16.53 min and in nonsmoker group was 9.28 min On comparison it was found that NMC time in smoker group was significantly higher than nonsmoker group p

Although sugar intake did not directly lead to diabetes, the results will vary depending on age, sex, individual differences, and the nature of sugar ingested.However, the change in blood glucose level and the accumulation of fat in the body cannot neglected about the sugar intake. Also, if the sweetness recognition threshold increases, the intake of sugar may increase. Therefore, the purpose of this study was to conduct a sweetness cognitive threshold test to understand the sensitivity of the general public to sweetness. The acceptable range (sugar concentration of 2.5% or less) was 25 out of 38 participants who recognized sweetness, 65.8% of the total. Two of the 14 male participants were unrecognizable even at the sweetest concentration of 80.0%. Females had better sweetness perception threshold results than males. In the future, we think it would be good to use a questionnaire to investigate the usual eating habits and compare it with the wetness cognitive threshold test results.

This study compared the physicochemical properties and sensory quality of fresh lotus seeds of ‘Mantianxing’ and ‘No.36 space lotus’. The results showed that along with the maturation of seeds, the seed shell color changed from green to brown and that of the plumule turned from yellow to green. In addition, the moisture content decreased, the hardness significantly increased, and the plumpness remained constant. The above changes occurred 4 days earlier in August than in September. During maturation, the total phenol content and DPPH free radical scavenging capacity decreased; the soluble sugar content and sweet taste first increased and then decreased; and the alkaloid content and bitter taste showed an overall increasing trend. Hence, the quality of fresh lotus seeds is determined by the harvesting time, and lotus seeds harvested on day 14 in August and day 18 in September have the highest fresh quality.

Neoculin is a sweet taste protein capable of modifying sour taste into sweet taste. Neoculin, along with other sweeteners, are received by the human sweet taste receptors T1R2 and T1R3. To date, there has been few studies regarding how neoculin interacts with the human sweet taste receptors in molecular level. In this study, computational approaches were applied to elucidate how neoculin interact with T1R2 and T1R3 at molecular level. In order to achieve this research, homology modeling for T1R2 and T1R3 was performed to predict their structure. A protein-protein docking study was conducted between neoculin and T1R2 and T1R3, which displayed a strong relationship with the previous experimental findings regarding the important residues of neoculin, and how they interact with the ATD domain of T1R3. These residues are His11, Asp91, Tyr21, Asn44, Arg48, Tyr 65, Val72, and Phe94. The best docked complexes were then subjected to molecular dynamics simulation for further analysis. The molecular dynamics simulation results showed the contributions of the important residues of neoculin in forming hydrogen bonds with the residues of the receptors. The binding energy between neoculin and each of T1R2 and T1R3 were also calculated. These results concluded that neoculin sweet taste and taste modifying abilities are only active when it binds to the amino terminal domain of T1R3.

Increased urbanization created lack of authentic and genuine drug for the management of ailments of human beings; similarly the urbanization has fashioned myths in society that lactation and feedings of the babies leads to loss of beauty, along with this stress, strain and modern style of living affects the milk production in human being. Galactogouges are most used and prescribed drugs in the medical practice. As per Ayurveda galactogouges are termed as stanyajanana dravya, which increase the milk production. Karpasa beeja (Gossypium herbacum Linn) belongs to Malvaceae family is medium sized tree consists madhura rasa (sweet taste), sheeta veerya (cold potency), and madhura vipaka (under goes sweet metabolism). It acts as vata, pitta shamaka, kapha vardhaka, and stanyajanana (increases lactation). The Karpasa beeja was subjected for morphological and physico-chemical evaluation according to the parameters explained in Ayurveda Pharmacopeia of India and galactogogue activity was carried out for 15 days by using 24 Albino rats divided into four groups i.e. two trial groups (Churna and Extract of Karpas Beeja), one standard group (Shatavari churna) and one control group (Normal saline water). The drug shows presence of carbohydrate, proteins, sterols, reducing sugar, tannins, flavonoids, alkaloids. The drug in the form of churna and 90% Ethyl alcohol extract shows similar effects with known standard drug Shatavari (Asparagus racemosa).

Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results revealed that the best known UFP species were taro and roselle, followed by ora-pro-nóbis and lamb’s ear. They also revealed that among participants, the majority (63%) had heard of UFPs, but only 19.4% stated they had the custom of eating these plants. The respondents also indicated interest in buying UFPs, but stated it was not easy to find them for sale. In the WA test, ice cream was described mainly in the categories tasty, innovation, sweet taste, plant flavor, smooth and creamy, and the acceptance index was 74%.

Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.

Yakju is a traditional Korean beverage made from rice and Nuruk. In this study, the quality characteristics of Yakju by rice Nuruk and traditional Nuruk were examined. The alcohol content (%) of Yakju with A.luchuensis was 17.10-17.60, and Yakju with A.oryzae 17.40-18.00, which showed a slightly higher alcohol content (p＜0.05). The pH, amino acidity, volatile acid, and b value in Yakju with A.oryzae were significantly higher than A.luchuensis (p＜0.001). The acidity, L, a value of Yakju with A.luchuensis was significantly higher in Yakju with A.oryzae (p＜0.001). An analysis of the electronic nose of Yakju showed that the fragrance pattern of Yakju was 92.364% for the one ingredient and 7.545% for the two ingredient. The distinction by rice Nuruk was classified by the two ingredients, and when songhak was used along with traditional Nuruk, it had an aroma pattern independent of the other Yakju. According to the results of electronic tongue analysis, Yakju with A.luchuensis was found to be sour, umami, and Yakju with A.oryzae had a salty, bitter, and sweet taste. According to the sensory evaluation, taste was the most significant among the panel (p＜0.001), and the harmony of taste was the highest with Yakju with A.luchuensis. The general Nuruk and aroma patterns of Yakju are divided largely by rice Nuruk in the manufacture of Yakju. These results are expected to be great help in the development of new products for Yakju, considering the flavor and taste of Yakju.

Phoenix dactylifera L. Date, a high energy fruit with a sweet taste, is one of the most important staple foods consumed in southern region of Algeria. The aim of this study was to determine the physico-chemical and microbial attributes of two common date varieties (Feggous and Hmira) in Abadla Oasis–Bechar (South-west of Algeria) for their valorization. The analysis showed that dates fruits contained a high level of total sugar which exceeded 80%, but a low content of fat (0.72%) and protein (0.91%). The mean value of humidity, pH and ash of the samples were obtained as 22.13%, 6.17, and 1.72% respectively all dates contained high amounts of K, Na, Fe, Cu, Zn, Mn, Ca, Mg and P. The maximum levels of the majority of minerals were found in Feggous variety. Moreover, Vitamin E and Vitamin C of under-valued dates ranged between 0.37 and 2.74 mg/100g on dry weight basis. The microbiological analyses of dates showed the existence of total aerobic flora, a fungal flora dominated by Penicillium and Aspergillus, yeasts as well as the absence of pathogen strains. The morphological, biochemical and microbial properties of studied date fruits were in accordance with national and international regulations. These results may be useful for valorization of local date varieties, and for evaluation of dietary information and concludes that dates are the good sources of minerals and vitamins in Saharan regions.

Apres un ouvrage deja prime relatif aux reseaux transatlantiques de l’abolitionniste William Lloyd Garrison, W. Caleb McDaniel publie ce nouveau livre recompense par le prix Pulitzer (mais aussi le prix Avery O. Craven de l’Organization of American Historians) qui repond, comme souvent, a une demande sociale forte. Le prix a ete en effet remis au nom d’une « recherche brillante au service d’une meditation sur le principe des reparations » dont on voit bien que l’objectif est de poser encore e...

Human research has shown interactions between rewards and cognitive control. In animal models of affective neuroscience, reward administration typically involves administering orosensory sugar signals (OSS) during caloric-deprived states. We adopted this procedure to investigate neurophysiological mechanisms of reward-cognitive control interactions in humans. We predicted that OSS would affect neurophysiological and behavioral indices of error processing oppositely, depending on the relative weight of the OSS-induced 'wanting' and 'liking' components of reward. We, therefore, conducted a double-blind, non-nutritive sweetener-controlled study with a within-subject design. Fasted (16 hr) participants (

Four oleanane-type glycosides were isolated from a horticultural cultivar “Green Elf” of the endemic Pittosporum tenuifolium (Pittosporaceae) from New Zealand: three acylated barringtogenol C glycosides from the leaves, with two previously undescribed 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, 3-O-β-d-galactopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, and the known 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C (Eryngioside L). From the roots, the known 3-O-β-d-glucopyranosyl-(1→2)-β-d-galactopyranosyl-(1→2)-β-d-glucuronopyranosyloleanolic acid (Sandrosaponin X) was identified. Their structures were elucidated by spectroscopic methods including 1D- and 2D-NMR experiments and mass spectrometry (ESI-MS). According to their structural similarities with gymnemic acids, the inhibitory activities on the sweet taste TAS1R2/TAS1R3 receptor of an aqueous ethanolic extract of the leaves and roots, a crude saponin mixture, 3-O-β-d-glucopyranosyl-(1→2)-[α-l-arabinopyranosyl-(1→3)]-β-d-glucuronopyranosyl-21-O-angeloyl-28-O-acetylbarringtogenol C, and Eryngioside L were evaluated.

BackgroundAnhedonia – a diminished interest or pleasure in activities – is a core self-reported symptom of depression which is poorly understood and often resistant to conventional antidepressants. This symptom may occur due to dysfunction in one or more sub-components of reward processing: motivation, consummatory experience, and/or learning. However, the precise impairments remain elusive. Dissociating these components (ideally, using cross-species measures) and relating them to the subjective experience of anhedonia is critical as it may benefit fundamental biology research and novel drug development.MethodsUsing a battery of behavioural tasks based on rodent assays, we examined reward motivation (Joystick-Operated Runway Task, JORT; and Effort-Expenditure for Rewards Task, EEfRT) and reward sensitivity (Sweet Taste Test) in a non-clinical population who scored high (N = 32) or low (N = 34) on an anhedonia questionnaire (Snaith-Hamilton Pleasure Scale).ResultsCompared to the low anhedonia group, the high anhedonia group displayed marginal impairments in effort-based decision-making (EEfRT) and reduced reward sensitivity (Sweet Taste Test). However, we found no evidence of a difference between groups in physical effort exerted for reward (JORT). Interestingly, whilst the EEfRT and Sweet Taste Test correlated with anhedonia measures, they did not correlate with each other. This poses the question of whether there are subgroups within anhedonia; however, further work is required to directly test this hypothesis.ConclusionsOur findings suggest that anhedonia is a heterogenous symptom associated with impairments in reward sensitivity and effort-based decision-making.

An Apple is also kind of fruit that can be cultivated through Hydroponic farming. The apple fruit that are been cultivated through soil has a less sweet taste when compared to hydroponic farming. The production of apples in hydroponic farming is high when compared through soil. In hydroponic farming detection of disease in apple fruit is very important at early phase else leads to a great loss in terms of productivity, quality and quantity. Detection of disease in fruits can be achieved through Image processing and Machine learning techniques.

The phytochemical study of Wisteria sinensis (Sims) DC. (Fabaceae), commonly known as the Chinese Wisteria, led to the isolation of seven oleanane-type glycosides from an aqueous-ethanolic extract of the roots. After successive purifications by various chromatographic methods, like solid/liquid chromatographic methods, vacuum liquid chromatography (VLC), medium pressure liquid chromatography (MPLC), on normal and reverse phase (RP-18 silica gel), and size exclusion chromatography on Sephadex L, their structures were elucidated by an extensive 600 MHz NMR analysis including 1D and 2D NMR experiments as well as ESI-MS. Among the seven isolated saponins, two have never been reported before : 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl-22-O-acetylolean-12-ene-3β,16β,22β,30-tetrol, and 3-O-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosyl wistariasapogenol A. Moreover, five additional known compounds were obtained, namely 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosyl wistariasapogenol A (wistariasaponin A), 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-xylopyranosyl-(1→2)-β-D- glucuronopyranosyl soyasapogenol E (wistariasaponin D), 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl soyasapogenol E (dehydroazukisaponin V), 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-xylopyranosyl-(1→2)-β-D-glucuronopyranosyl 3b,22b,24-trihydroxyolean-12-ene (astragaloside VIII) et 3-O-α-L-rhamnopyranosyl-(1→2)-β-D-glucopyranosyl-(1→2)-β-D-glucuronopyranosyl 3b,22b,24-trihydroxyolean-12-ene soyasapogenol B (azukisaponin V). Based on the close structures between the saponins from W. sinensis, and the glycyrrhizin from licorice, the stimulation of the sweet testing receptors hTAS1R2/TAS1R3 by these latter was evaluated.

Hereditary mechanisms are partially responsible for individual differences in sensitivity to and the preference for sweet taste. The primary aim of this study was to examine the associations between 10 genetic variants and the intake of total sugar, added sugar, and sugars with sweet taste (i.e., monosaccharides and sucrose) in a middle-aged Swedish population. Two single nucleotide polymorphisms (SNPs) within the Fibroblast grow factor 21 (FGF21) gene, seven top hits from a genome-wide association study (GWAS) on total sugar intake, and one SNP within the fat mass and obesity associated (FTO) gene (the only SNP reaching GWAS significance in a previous study), were explored in relation to various forms of sugar intake in 22,794 individuals from the Malmö Diet and Cancer Study, a population-based cohort for which data were collected between 1991–1996. Significant associations (p = 6.82 × 10−7 − 1.53 × 10−3) were observed between three SNPs (rs838145, rs838133, and rs8103840) in close relation to the FGF21 gene with high Linkage Disequilibrium, and all the studied sugar intakes. For the rs11642841 within the FTO gene, associations were found exclusively among participants with a body mass index ≥ 25 (p < 5 × 10−3). None of the remaining SNPs studied were associated with sugar intake in our cohort. A further GWAS should be conducted to identify novel genetic variants associated with the intake of sugar.

Yofananda O, Sobir, Wijaya CH, Lioe HN. 2021. Variability and relationship of six Indonesian shallots (Allium cepa var. ascalonicum) cultivars based on amino acid profiles and fried shallot’s sensory characteristics. Biodiversitas 22: 3327-3332. Shallot is an essential spice in the daily menu and processed food due to its unique flavor. Therefore information regarding the correlated compounds responsible for flavor in several cultivars of shallot will be important to elucidate. Since the amino acids profile is a key component of flavor character, this study aimed to determine the variability of amino acid profiles among six shallot cultivars related to fried shallot’s sensory characteristics. The six shallot cultivars were Bima Brebes, Bauji, Batu Ijo, Tajuk, Super Philip, and Rubaru. The shallot bulb was cultivated in the same area. The bulb size was analyzed using an analytical balance, the amino acids profile was analyzed using HPLC instrument, and sensory characteristics of fried shallots were analyzed using the rate-all-that-apply descriptive method. The result showed that the shallots contained a high content of glutamic acid, arginine, and aspartic acid. Based on fresh weight, Batu Ijo was significantly different than the other cultivars which comprised Tajuk, Rubaru, Bauji, Super Philip and Bima Brebes. Clustering based on amino acid profiles of the fresh bulb, they were divided into three groups. The first group consisted only Bauji, and the second group consisted of Rubaru, Batu Ijo, Super Philip and Tajuk, the third group was only Bima Brebes. Based on the sensory characteristics of fried shallots, they were divided into three groups. The first group comprised of Bauji and Tajuk, the second group comprised of Rubaru alone, and the third group comprised of Batu Ijo, Super Philip, and Bima Brebes. The Pearson correlation analysis showed that L-phenylalanine, L-arginine, and glycine have a significant positive correlation with a sweet taste of fried shallot, indicated that amino acids profile is an important parameter for shallot flavor.

Objective In this study, we evaluated the influence of taste phenotypes and genotypes on the hedonics of sweetened and unsweetened coffee. Methods Liking of espresso coffee from food questionnaire and of a ready-to-drink unsweetened coffee beverage was measured using a 9-point hedonic scale in 1551 Italian individuals. Perception and liking for different bitter and sweet compounds were also collected. Genotyping of selected Single Nucleotide Polymorphisms (SNPs) in five taste genes (TAS1R3, GNAT3, TAS2R14, TAS2R19, TAS2R38) was performed. Linear and logistic regression models, including sex and gender as covariates, were used to test the relationship of taste phenotypes and selected SNPs with coffee liking. Results We found that increased caffeine bitterness perception was associated with an increasing liking for sweetened coffee (p-value = 0.018) and decreased liking of unsweetened coffee (p-value = 0.034). The liking of unsweetened coffee beverage was also negatively associated with sweet intensity perception (p-value = 0.03). Analysis of SNPs in taste-related genes showed that rs6467192 G allele (intron 4 variant) in GNAT3 sweet taste gene was associated with higher liking of sweetened coffee (p-value = 0.002) and lower liking of unsweetened coffee (p-value = 0.01). An association also emerged between unsweetened coffee and SNPs in bitter receptor genes, with rs2597979 in TAS2R14 gene associated with liking of unsweetened coffee (p-value = 0.004) and rs10772420 in TAS2R19 gene associated with liking of both unsweetened espresso coffee and coffee beverage (p-value = 0.04 and p-value = 0.03, respectively). Conclusion These findings suggested that individual preference for sweetened and unsweetened coffee may be influenced by both phenotypic and nucleotide variations in bitter and sweet taste sensitivity.

This study was conducted to evaluate consumer profiling of pineapple at five maturity stages using check-all-that-apply (CATA) method and to determine the influence of post-harvest physiological changes on the physical and chemical properties of the pineapple. Nineteen CATA terms describing sensory attributes of pineapples at five maturity stages were generated. Seventy-five consumers were involved in describing the changes in the organoleptic properties of pineapple using CATA questions. The relationship between physicochemical properties and sensory description of pineapples was analyzed using correspondence analysis (CA). The total variance of 97.7% and 92.2% obtained in the CA plot of the physical and chemical properties with the consumer profiling data suggests that consumers have effectively described the pineapple harvested at five maturity stages. Changes in physical and chemical compositions in pineapple upon maturation result in the development of pineapple's desirable organoleptic characteristics, characterized as fresh, attractive, and bright yellowish, with a soft, fibrous, and juicy texture, a sweet odor and pineapple aroma as well as sweet taste. Index 3 pineapple has been described as pale, hard, and crunchy in texture at the early stage of maturity and has a sour taste. The characteristic was transformed to bright yellow, soft, fibrous, and juicy texture after maturation, (25% ripeness onwards), as well as the production of sweet taste and aroma of pineapple. Instrument analysis of yellowness (b value) and carotenoid has strongly influenced the sensory attributes of brightness, freshness, and attractiveness of the pineapple. Changes in total soluble solids (TSS) and a ratio of TSS to total acids (TA) contributes to the development of aromatic compound which increases the appealing quality of the pineapple. Pineapple sensory characteristics, physical properties, and chemical compositions were significantly affected by post-harvest physiology. PRACTICAL APPLICATION: Sensory and instrumental methods were used to construct the properties of pineapple at different stages of post-harvest physiology. This article demonstrates that the Check-all-that-apply (CATA) analysis provides adequate sensory profiling information based on customer perceptions in relation to instrumental details, and it can be extended to other pineapple varieties and citrus fruits.

Background: The objective is to evaluate the sweet taste sensitivity among type-II diabetes mellitus patients. Methods: This is a cross sectional study consisted of 227 subjects (127 type-II Diabetic patients & 100 non diabetic individuals) of both the genders and age matched. Sweet taste sensitivity tests were done using different concentrations of glucose solution and compared among the diabetic patients with FBS more than 180mg/dl and diabetic patients with FBS less than 180mg/dl and also compared among the diabetic patients and non diabetic individuals. The final concentration at which patient was able to perceive the taste was recorded. statistical analysis was done using Student’s unpaired T test. P­values of < 0.05 were considered to be statistically significant. Results: The mean of sweet taste sensitivity among diabetic patients with FBS >180 mg/dl was 6245 mg/l and the mean of sweet taste sensitivity in the diabetic patients with FBS 180 mg/dl was 6245mg/l and the mean of sweet taste sensitivity in the non diabetic individuals was 1979mg/l with P0.05 which is not significant. Conclusion: In our study it was concluded that type-II Diabetes Mellitus patients have lesser sensitivity for the sweet taste. Loss of sensitivity leads to the increase in sugar consumption being the risk factor for worsening the disease.