Taste - Science topic

There is also another collection of millet recipes that could be helpful: https://www.millets.res.in/m_recipes/Millets_Recipes-A_Healthy_choice.pdf

The questions depend on biological variables such as age, gender, family size, as well as the national wealth of fish and animals, as well as agriculture and the types of plants that characterize countries.

+1 objective; agricultural waste recycling

In my 35 yes of practise in ENT I have not seen a single case of congenital ageusia

That's not capsaicin compounds. After an initial purification, a taste test would leave you in no doubt that you purified capsaicins!!

Although it is an alkaloid, it is a weak base since the nitrogen is really bound as an amide.

I used toluene to extract capsaicin followed by alumina and finally C18. If you are following the compound by taste, ethanol extraction may be a better choice.

New Techniques in Extract Column Screening Poster.pdf (teledyneisco.com)

Thank You Rani

While the practice of eating insects has been around since prehistoric times it’s only in more recent years, as we search for sustainable food sources, that edible insects have hopped into the spotlight. University of Adelaide researchers are creating a new tool that will help people understand what it’s like to eat one of the most sustainable and protein-rich food sources on the planet: edible insects.

Nnyeneime Bassey thanks a lot

We already know that control variables seek to rule out alternative answers to those sought in the study. They are factors that influence the dependent and independent variables but are not the object of the study. The differentiating aspect of control variables is that they are considered alien to the model, unrelated to the hypotheses being tested (SPECTOR; BRANNICK, 2011). However, many studies include control variables with no specific theoretical interest, sometimes without a clear justification for their use or present reduced comments. Given this context, I suggest pondering whether there is a theoretical and methodological assumption that justifies the need for the inclusion of these variables.

Dear Anoop Kumar Srivastava ,

Thank you for providing useful information.

Could you kindly give me an idea of important metabolites contributing to the perishable taste?

The best and safest artificial sweeteners are erythritol, xylitol, stevia leaf extracts, neotame, and monk fruit extract Md Rabiul Alam

Also check https://www.tandfonline.com/doi/full/10.1080/10942912.2021.1953067

Ok.This makes sense.Try to add flavor (peppermint flavor for example)

Mahdi Zeinali

Check this article, maybe you find useful information:

Eudragit®: A Versatile Family of Polymers for Hot Melt Extrusion and 3D Printing Processes in Pharmaceutics Juliana dos Santos 1 , Guilherme Silveira da Silva 2 , Maiara Callegaro Velho 1 and Ruy Carlos Ruver Beck 1,2,*





Regardless of the availability of the symptoms' dataset, I question your methodology "...monitor patients' various symptoms in order to detect new variants of the Coronavirus by analyzing the COVID-19 data." Symptoms alone are not indicative factors for new variants of the covid. New variants can be detected only by molecular sequencing of the virus RNA.

Yes, there are few studies. Moreover, zinc supplements are found effective in regaining smell and taste post covid.

You may be able to get data sets from articles:

Misra G, Wang WE, Archer DB, Roy A, Coombes SA. Automated classification of pain perception using high-density electroencephalography data. J Neurophysiol. 2017;117(2):786-795. doi:10.1152/jn.00650.2016

Also check https://naldc.nal.usda.gov/download/CAT87214248/PDF

Yes, perhaps because it may be attributed to the instability of the reactive substances under certain conditions, where the suitability of the method depends on the type of product, method of processing and storage, and the degree to which the particular method relates to sensory analysis.

thank you a lot dear professor Dariusz Prokopowicz, Mirosław Grzesik for your wonderful answer and suggestion.

Please also see the following RG links.

Check https://www2.psychology.uiowa.edu/faculty/mordkoff/GradStats/part%201/I.03%20exptldsn.pdf

It is ethical. Marketers can influence consumer perceptions of their products by using multisensory interactions. When used correctly, sensory messaging can help to create the right atmosphere and fuel sales. It is critical to concentrate on reaching your consumers in order to ensure that mobile marketing works with your business.

Thanks, Dr. Leon. Yes, it FLAVEUR is translated into Saveur, people might link it to Savory or Umami. The most important issue is that how to combine the retronasal into consideration if taste is purely for salt, sweet, bitter, and acidic. Would be happy to get your advice. www.epcflavoring.com

Antinutrients yes, but carcinogens is not usually associated to tannins. Specially in tea there is an issue with binding of iron by the derivatives of epigallocatechingallate.

Try DOI: 10.1039/c4fo00007b and DOI: 10.1021/jf302348s

and of course limitation of protein degradation, partly by precipitation of enzymes, partly by precipitation of other proteins.

Naive B6 mice without prior sweetener experience also equally preferred saccharin and fructose (6.5 vs. 6.3 g/day). Thus, a saccharin-only solution is no more effective than sucralose or sucralose + saccharin solution in conditioning a CS+ flavor preference in B6 mice. https://europepmc.org/articles/PMC5357161/

Also check https://www.researchgate.net/publication/327943979_Retronasal_Olfaction_Test_Methods_A_Systematic_Review

I think its normal for covid19 patients, I saw patients have fever up to 14 days with no other symptom only fatigue, u should check her CBC, LDH, CRP, Ferritin, and D Dimer just to make sure everything is fine

The potassium levels were a little higher than normal as many antioxidant foods have a higher level in them, but insufficient to take me that high as I was using supplements that did not contain potassium. Previous levels were high but safe around 4.2 to 4.4. I do not have the capability to measure exact intake. The high measure could also be from a lab error by damaging cells so I am testing again tomorrow.

I do have a concern though about having over antioxidant intake as I did not realise that was a problem. I am a psychologist and trying to put something together but I did not realise, naivety to be honest, that high intake of something that nutritionally has good affects but negative ones as well. I am also learning of other potential issues with kidneys and thyroids for instance.

I am now giving myself more questions than answers, which is not a bad thing at all, but something I thought was relatively easy, I think is going to very complex with a lot over my head.

I think that

please follow this article

Probably affect facial nerve and glossopharyngeal nerve in the pons and medulla oblongata?

Hello David,

I'm not sure why you conclude that a chi-square test of independence won't work for your analysis (was it a matter of one or more cells having too-low expected frequencies?). In addition to the chi-square, here are some other possible paths:

1. Fisher exact test.

2. Odds ratio (with CI), comparing odds of burning sensation reported for respondents with loss of smell/taste vs. those without loss of smell/taste.

3. Logistic regression, with IV of smell/taste status and DV of burning/tingling status (which should yield same result as #2).

Good luck with your work.

Let me respond to your question with my experience on fruit crops. Probably , earlier also, we responded on similar questions , if you browse through researchgate questions , you will find in plenty .

These issues have no end of discussion with first part of yoru question . But , second part of your question , with rspect to taste of produce, its quite interesting . When you apply oraganic manures in form of FYM or vermicompost, there are certain organic catios and anions as such they are able to enter into the roots and , thereby, mobilise better conjugation with other immmbolie nutrients inside the plants to lodge them into the real effective sink sites , measuring much higher nutrinet density comapred to inorganic fertilizer sources. This could be one of many other reasons ...

One possibility is to prepare a sample at higher concentration for the FTIR and then use a splitter at the effluent side of the GC that is in a ratio to provide a vast majority of sample to the FTIR and the rest to the MS. So this would be a single GC with a splitter to both FTIR and MS. They would be in parallel, not tandem.

The answer to your question depends on the place where you are working and the persons you want to convince. The taste for a product is a subtle 'local' cultural construction. In Europe, some trademarks sell Engraulis ringens canned as "small pilchards" or prepared as European anchovy - filets in oil, marinated filets... But, are these products able to interest local [lower class] consumers?

I think so

Thanks Neda Ravankhah for informative answer about the environmental conditions required for mango farming.

The surface and food matrix of both products is completely different. Fabricated chips (based on dough/powders) have no intact cells left which influences the oil absorption, frying behavior and the final product characteristics. Fabricated chips can also be baked. Oil and seasoning are than sprayed on the product.

For chips that been cut out of a whole potato the timing of seasoning after the frying is very important, but the general product characteristic is already created while frying. The raw material (potato or other vegetables) have the main influence on the basic taste.

In summary, the fabricated chip allows to play with recipes more suitable for certain flavors. However, the “traditional” chip, which is cut out of a whole vegetable is often considered as more “natural” or “original”.

Microwave extraction is the best without solvent nor water nor organic solvant !

Thank you for your reply. I haven't yet. I will do this. But please give me what is a useful and simple molecular tool in case I wanna use them to valid this candidate?

I like Mickey Mouse cartoons.

I highly appreciate any hygienic measure which contributes to prevent infections diseases.

hello.

one simple way is to include the mean of these three replications in the analysis. Then, one-way ANOVA or Kruskal–Wallis tests should be used depending on the normality or non-normality of the variables.

Also, for assessing the changes over time you can use repeated measure analysis.

To produce a bakery product functional food rich in dietary fiber, you may choose to use a composite flour enriched with watermelon rind powder.

The Indian pickle already contains salts, sugar, oil and spices as basic ingredients. These ingredients act as preservatives itself, there is no need for the extra preservatives. Salts and sugar works on the principle of osmotic pressure on microbial cell wall result in disruption and spices acts as antimicrobial agents. The oil layer creates anaerobic conditions in pickles by reducing oxygen supply which may inhibit microbial growth. In addition, the shelf life of the pickles can be enhanced via refrigeration in airtight glass/plastic jar.

A simple screening could be done to remove.

Dear Paul Reed Hepperly ,

Thank you for joining the conversation and for the valuable information. I admit I am not a fan of bean sprouts, but I love alfalfa sprouts. I do like roasted soybeans. Food has the ability to heal and prevent so many illnesses. Nature is amazing.

brigid

It's relevant researches are here...hope its useful...

Oh Dear Dr M. Awad

Can not stop laughing !!!!!!!!!!!!!!!

The term ‘catalin phenolic resin’ refers to a generic class of thermo-setting polymeric materials which are widely used in industry. Unlike the chemically similar plastic polymers all resins have a rigid structure suitable for making moulded products. The manufacturing process starts with one or more low molecular weight (MW) precursor chemicals known as ‘monomers’. Such molecules have two or more chemically active bonding sites that can link them together into larger ‘polymer’ structures. With only one chemically active group only simple ‘dimers’ are generated. If the relevant monomer has two or more active sites an on-going repetitive linking process known as polymerization may occur which generates large high MW structures. Monomers with two active sites tend to generate long chain molecules with plastic or rubber type properties. In contrast in phenolic resin polymerization the monomers have at least three active sites and the product of polymerization is a highly cross-linked three-dimensional chemical structure ideally suited to the manufacture thermosetting moulded products. In this case the low MW monomers in granular form are typically melted and cross linked within the mould. By contrast plastic polymers such a nylon are typically pre-polymerized, melted and then extruded under pressure in perhaps fibre or rod form.

Intensively farmed vertebrate species in often cramped conditions usually don't move as much as their wild brethren and thus their flesh does not have the same consistency and texture. You can see the difference even as a layperson looking at farmed salmon with the characteristic fatty deposits between the myomeres and the muscle not bouncing back, when you apply a little pressure - compare that with wild salmon of usually darker more intense orangy/pink colour and firm muscle. The colour is due to the crustaceans in their wild food, while farmed salmon is raised on feeds based largely on soya (not enough cheap fishmeal available) and gets supplements giving it a light pink colour shortly before slaughter. That's not to say to automatically all species fattened in culture are bad - some less intensive processes don't need as much artificial feeds, antibiotics and other supplements. Especially in forms of polyculture that have existed in Chinese traditional freshwater culture for millennia they may also use part of the natural productivity thanks to a wider range of species raised together using all ecological niches in a waterbody. Such more extensive or semi-intensive forms of aquaculture mimic natural conditions to produce the different textures and flavours of natural habitats, but are currently not competitive with intensive farms not paying for the environmental cost and other ramifications they externalise on the environment and society.

Thank you!

Herve Bonin

Thank you so much for your answer. Yes, I meant "detection threshold".

Finally, we will use Sniffin' Sticks, it seems very complete (with the 3 different measures), and because we are in a really exploratory stage I think is best option.

But I really found interesting the SMT, so thank you again to let me know about it.

Hi!

here i add two ducuments which can provide a guide to plan your experiments.

Regards

I agree with Ali Alhayny. Also, most of the mineral element accumulated in inner parts.

Ernesto Tarragon Evidence about the existence of fat taste (oleogustus) is only at the preliminary stage. It is not widely accepted that oleogustus is a type of taste perception. In contrast to sweet, bitter, sour, salty, and umami tastes with well defined mechanisms of perception, the mechanism of fat taste perception has not been completely delineated. Thus, not every scientist acknowledge the existence of oleogustus as the 6th or 7th (after water taste?) type of taste. I do not know if there is currently any inhibitor for oleogustus. Thus dissecting the mechanism (molecular) of oleogustus perception is key to conducting a library screening or profiling of possible inhibitors, which will certainly provide a new frontier of therapeutics for some metabolic and cardiovascular diseases.

If you consider the G-protein receptor, GPR-120, and CD-36 essential in oleogustus perception, then you can see currently available inhibitors here -

Hello dear Mahamud,

You can try fried rice (not muri) powder to alter flavor of moringa leaf tea.

Refer this article, we clarified sweet sorghum juice to make beverage

Taste and smell are related. there is a good literature on the loss of smell in PD.

Joshua;

When using sugar bait traps for general ant collecting I use 30-40 g/L solution. The threshold for diagnosing diabetes is about 0.126 g/L. It would be a simple lab experiment to determine the detection threshold of some of the nectar-gathering species of ants. In the southwestern US where I live there are an abundance of species that do that. Members of the genera Prenolepis, Myrmecocystus, Formica and Lasius are common and are readily maintained in the lab...and are commonly found in sugar bait traps.

See if you can find some data on that question. It's only a matter of personal curiosity because Nemanja is correct in his assessment.

Best regards, Jim Des Lauriers

Hello, it's like watermelon before cutting 50/50 prediction ).

One of the common hypotheses is that low sensitivity to fatty acids makes you eat more fat. Also, I don't have this article but in the abstract they say: "OLA-treated obese mice exhibited higher fat preference compared to untreated obese mice".

Thank You@ Marcus Ramdwar

Temperature goes up to 170 degree Celcius while roasting it.

Dear Anna María - hope I'm still on time to help you! Palate cleansers are a big issue for us, because we analyze multi-categoríes. We search for both chemical and physical cleansers for the mouth. The traditional "salted" or "soda" crackes is a myth! These crackers, as I asume are also your rye crackers, they are very harsh on the mouth skin! We use "jícama" (Pachyrhizus erosus), which is a practically flavorless fibrous and humid tuber that has been excellent to clean the tongue, followed by luke-warm filtered water and white bread (without the crust). This treatment is a "spa" for the mouth! Look for feed-back from your judges. Best of luck!

During processing (the separation of fruit from the seed), the coffee is still viable and under some processing conditions (mainly fully washed) the seed will begin processes of germination (see for a summary study and ). There are also factors of how the fruit changes due to various (mostly anaerobic) processes while still in contact with the bean. Since "honey" and "naturally processed" coffees are in contact with the bean for a longer time, these latter can dominate the flavor in those coffees. The types of flavor developed during processing are a function of the degree of germination and the interaction between fruit and seed during processing, depending on temperature, pH, and time (processing techniques).

lack of proper nutrition, caused by not having enough to eat, not eating enough of the right things, or being unable to use the food that one does eat.

"nearly 67% of the country's population suffers from malnutrition"

synonyms: undernourishment, malnourishment, undernutrition, poor diet, inadequate diet, unhealthy diet, lack of food, inanition; starvation, hunger, famine; anorexia

"there is a real danger of hunger and even malnutrition"

An additional problem is one of language. In order to engage a more general public, you have to be understood. And much of accademia tends to tie itself up in knots by using very field specif words, expressions or phrase. Worse, at times they will use words with a different meaning from that which is understood byt the general readr, thus creating confusions.

finally, it becomes necessary to find how cutting edge research blends into the genral cultural landscape. Using a blog or, more generic platforms and venues is very useful if it forces researchers outwards.

Sharifa- You can consult a book Sensory evaluation by Stone & Sidel for basics.

Furthermore, if you can conduct sensory evaluation correctly, you can distinguish among rice samples. Consider, rice texture (soft/hard), color, flavor etc.

Dear Lahiru Warnakula Check this out once

Dear Christopher A Smith , Ian Ewart & Zakaria Messieha

Thanks for your nice and valuable comments.

This problem is similar to predicate the precision of the result obtained by different clustering algorithms, due to different clustering algorithms use different labels [1,2].

Suppose A=(a1,a2...an) is obtained from the instrument like e-tongue and e nose or other sensors, where \forall ai \in {C1,C2,C3}

B=(b1, b2,...bn) is a set of result from the expert people like tester, where \forall bi \in {D1,D2,D3,D4}.

in order to compute the precision of A according to B, the following steps are avaiable:

1. maximum match A with B by Kuhn-Munkras[3], suppose there are 3 matched pairs found by Kuhn-Munkres algorithm: (‘C1’,‘D2’), (‘C2’, ‘D1’) and (‘C3’, ‘D4’)

2. compute the precision as following:

if a1 is ‘C1’ and b1 is 'D2' then a1 is correctly predicated; if a2 is ‘C2’ and b2 is 'D4' then a2 is wrong, similar to other cases. The following example shows the precision= (8-2)/89=75%

A: C1 C1 C1 C2 C2 C2 C3 C3

B: D2 D2 D4 D1 D1 D3 D4 D4

Correct or not: Yes Yes No Yes Yes No Yes Yes

[1]Y. Chen, S. Tang, L. Zhou, C. Wang, J. Du, T. Wang, and S. Pei, “Decentralized clustering by finding loose and distributed density cores,” Information Sciences, [doi:10.1016/j.ins.2016.08.009],2016.

[2] Y. Chen, S. Tang, S. Pei, C. Wang, J. Du, and N. Xiong, “Dheat: A density heat-based algorithm for clustering with effective radius,” IEEE Transactions on Systems, Man, and Cybernetics: Systems, 2017.

[3]H. W. Kuhn, “The hungarian method for the assignment problem,” Naval research logistics quarterly, vol. 2, no. 1-2, pp. 83–97, 1955.

Hello Mohammed,

If you search the term, "organoleptic testing," you'll find considerable resources that may be helpful to you. As an example, here is an article that focuses on the methodology aspects:

Good luck with your work.

Preservatives

Preservatives keep food from spoiling and maintain freshness and color or flavor foods. They are often added to baked goods, meats, jellies and beverages. Preservatives include ascorbic acid, citric acid, sodium benzoate, calcium propionate, vitamin E, BHA and BHT. Calcium propionate is a chemical preservative used in cheeses, and citric acid is used as a buffer and neutrilizer in dressings, cheeses and canned fruit juices. BHA (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are antioxidants commonly used in breakfast cereals to help prevent change in color, odor or flavor.

Additives

According to the Food and Drug Administration, a food additive is any substance added to food, including preservatives, food coloring, flavor enhancers, thickeners, stabilizers, nutrients and sweeteners. Examples of food additives are sucrose (sugar), glucose, fructose, sorbitol, mannitol, corn syrup, high fructose corn syrup, saccharin and aspartame, used for sweetening; or FD&C Yellow Nos. 5 and 6, annato or beta carotene, used for food coloring. Thickeners and stablizers include pectin, guar gum, carrageenan, xanthan gum, whey and gelatin. Breads and baked goods often contain leavening agents such as baking soda, monocalcium phosphate and calcium carbonate.

I went through the toxicity profile of PGEE and it doesn't look like to be toxic at those low levels of exposure (literature attached). However, any expert in this field can comment better.