شیمی طعم: مکانیسم‌ها، رفتارها و تقلیدها

Front matter ......Page 1 Copyright ......Page 2 Foreword ......Page 3 Preface......Page 4 1 Hypothesis of Receptor-Dependent and Receptor-Independent Mechanisms for Bitter and Sweet Taste Transduction: Implications for Slow Taste Onset and Lingering Aftertaste......Page 7 Temporal Properties of Sweet and Bitter Tastants......Page 8 Amphipathic Bitter and Sweet Tastants May Interact with Liposomal Membranes and Translocate into Liposomes......Page 10 Amphipathic Bitter and Sweet Tastants May Permeate Taste Cells......Page 13 Amphipathic Bitter Tastants Interact with Phospholipid-Based Bitter Taste Inhibitors......Page 15 Acknowledgments......Page 19 Literature Cited......Page 20 Introduction......Page 23 1. Behavioral experiments......Page 24 3. Signal transduction experiments......Page 25 1. Behavioral and electrophysiological experiments......Page 27 Discussion......Page 32 References......Page 35 3 Molecular Mixture Models: Connecting Molecular Events to Perception......Page 37 Synergy and Isoboles......Page 38 Models Based on the Law of Mass Action......Page 39 Application to Glucose/Fructose Mixtures......Page 41 Implications......Page 42 References......Page 43 4 Genetics of Sweet Taste......Page 44 Individual variation in sweet taste perception and preference in people......Page 45 Genetic studies of sweetness......Page 46 Family and twin studies of preferences for individual sweet food items.......Page 47 A bitter taste polymorphism and sweet food preferences.......Page 48 Sweet perception and preference in mice.......Page 49 The Sac locus and the T1R family of putative taste receptors.......Page 51 References......Page 52 5 Genetic Markers, Taste Responses, and Food Preferences......Page 56 PROP Tasters and Nontasters......Page 58 PROP Tasting and Other Bitter Compounds......Page 63 Phytochemicals and Bitter Taste......Page 64 Summary......Page 66 References......Page 67 6 Clustering Bitter Compounds via Individual Sensitivity Differences: Evidence Supporting Multiple Receptor-Transduction Mechanisms......Page 69 Idiosyncratic Patterns of Perceived Bitter Intensity......Page 71 The Impact of PROP Sensitivity on Idiosyncratic Patterns......Page 74 General Discussion......Page 76 Human Psychophysical Studies......Page 77 Correlations Among Papillae Density and Bitter Taste......Page 78 Acknowledgments......Page 79 References......Page 80 7 Neural Representation of Sweet Taste in the Cortex of the Monkey......Page 82 Relationship between sweet and non-sweet stimuli......Page 89 Relationship among sweet stimuli......Page 92 Neural responses and their relationship to human perception of sweetness......Page 93 References......Page 94 8 Age-Related Chemosensory Losses: Effect of Medications......Page 98 Experiment 1—Effect of topical application of drugs to the lingual surface......Page 100 Experiment 2—Elevation of norepinephrine from bitter taste of a drug......Page 107 Experiment 3- The Effect of Bitter Inhibitors on bitter taste perception of urea, quinine HCl, magnesium chloride, and caffeine.......Page 109 References......Page 111 Introduction......Page 113 Location and Morphology of Olfactory Receptor Neurons......Page 114 Cloning of odor receptors.......Page 116 Second messenger pathway......Page 117 Adaptation......Page 119 Genetic basis of olfactory discrimination......Page 120 The receptive field of olfactory receptors......Page 121 Summary......Page 122 References......Page 125 Introduction......Page 126 Threshold Procedures......Page 127 Definitions of Threshold......Page 128 Modern Odor Detection Threshold Measurement Procedures......Page 129 Scaling and Magnitude Estimation Tasks......Page 130 Rating & Magnitude Estimation Scales......Page 132 Odor Identification Tests......Page 134 Reliability of Psychophysical Olfactory Tests......Page 136 References......Page 139 Abstract......Page 143 Introduction......Page 144 General approach......Page 145 Scaling procedure......Page 147 Orthonasal dose-response curves using olfactometers......Page 148 Dose-response curves by sniffing and tasting solutions(orthonasal and retronasal)......Page 150 Calculation of dose-response curve parameters......Page 152 Experimental results and interpretation......Page 153 References......Page 158 12 Communicating with Chemicals......Page 161 13 Taste Release and Its Effect on Overall Flavor Perception......Page 169 Models linking volatile stimuli and perception of odor......Page 171 Relating volatile flavor perception to volatile release in vivo......Page 172 Experimental......Page 173 Results and Discussion......Page 174 Acknowledgements......Page 179 References......Page 180 14 Chemoreception of Fat......Page 182 Fatty Acids as Primary Signaling Molecules......Page 184 Fatty Acids Activate Taste Cells via Inhibition of Delayed Rectifying K+ Channels......Page 185 Correlation of Fatty Acid Responsiveness and Dietary Fat Preference......Page 189 Fatty Acids Directly Activate other Fat Sensitive Cell Types......Page 190 References......Page 192 15 Astringency and Bitterness of Flavonoid Phenols......Page 194 Astringency......Page 195 Effect of tannin composition......Page 196 Effect of sensory methodology......Page 197 Effect of salivary flow rate......Page 198 Literature Cited......Page 201 16 Pungency and Tingling: Sensations and Mechanisms of Trigeminal Chemical Sensitivity......Page 204 The Compounds......Page 205 Neural Responses to UAA......Page 206 Effects of HOαS on Intraneuronal Calcium......Page 211 Neural Studies......Page 212 Discussion......Page 213 References......Page 214 Abstract......Page 215 Introduction......Page 216 What Determines The Sensory Liking Curve?......Page 217 Using The Sensory-Liking Optimum To Create Operationally Defined Segments......Page 218 Results - Looking At A Complex Product That Excites Different Senses......Page 220 Results - What Sensory Inputs Are Most Important......Page 221 Results - Sensory Liking Curves For The Full Panel And Usage Subgroups......Page 222 Quantifying The Magnitude Of The "Driver"......Page 223 The Link Between Model Systems And Real Products......Page 224 On Sensory Segmentation As An Organizing Principle For Future Research......Page 225 References......Page 226 18 Internal and External Preference Mapping: Understanding Market Segmentation and Identifying Drivers of Liking......Page 228 Introduction......Page 229 Internal Preference Clustering......Page 231 External Preference Mapping......Page 234 Conclusions......Page 242 References......Page 243 19 Measurement of Emotion in Olfactory Research......Page 244 Introduction......Page 245 Physiological Effects......Page 246 Theoretical Approaches to Emotion......Page 248 Psychological Self-Report Methods......Page 249 Mood Measurement of Fragrance Effects......Page 252 Mood Mapping®......Page 254 Mood Mapping® of flavors......Page 256 Directions for Future Research......Page 258 References......Page 259 20 In Vitro Taste Sensors: Technology and Applications......Page 262 The Technology of Sensing Devices......Page 263 Applications for Food and Beverage QC......Page 269 References......Page 270 21 Mimicking the Mammalian Sense of Taste Through Single-Component and Multicomponent Analyte Sensors......Page 276 Single Analyte Molecular Recognition......Page 277 Support Bound Single Analyte Sensing......Page 283 Multi-Component Analyte Sensor......Page 285 Summary......Page 286 References......Page 287 22 Electronic and Computational Olfaction......Page 289 Introduction......Page 290 Electronic Olfaction......Page 291 Organic Transistors As Odor Sensors......Page 296 Computational Olfaction......Page 299 Odorant modeling......Page 301 Olfactory tasks in a least-squared error algorithm......Page 303 An approach through large numbers of receptor types......Page 304 Task 4: Separating unknown odors using fluctuations, covariation, and large Ν......Page 307 How large should Ν be?......Page 309 Neural implementation of computational algorithm......Page 310 References......Page 312 Abstract......Page 318 Optical Fibers & Instrumentation......Page 319 Randomly Ordered Sensor Arrays......Page 322 Bead Sensor Fabrication and Encoding......Page 323 Nose......Page 325 Solution......Page 327 Conclusions......Page 328 References......Page 329 Author Index......Page 330 A......Page 331 Β......Page 333 C......Page 334 D......Page 338 Ε......Page 340 F ......Page 341 G......Page 342 I ......Page 343 L ......Page 345 M ......Page 346 Ν......Page 348 O ......Page 349 P ......Page 350 R......Page 352 S......Page 353 Τ......Page 355 U ......Page 357 Y ......Page 358 This text explores all of the links between physiology and chemoreception mechanisms, genetic determination of taste ability, olfaction, psychophysics, integration of taste and smell, and human taste preferences and consumer test models. It includes a short section on advanced analytical approaches to the prediction and understanding of human behavior based on advanced chemical analyses. (Midwest)