270 results about "Taste Sense" patented technology

The present invention is a method for the treatment of eating disorders by nerve tissue stimulation and infusion techniques to one or more areas of the brain affecting hunger and satiety; palatability and aversion; hedonism; reward / addiction behavior; mood; anxiety; depression, taste and smell. The invention also comprises methods for the treatment of disorders of these individual behaviors and in particular, disorders of taste and / or smell.

The present invention relates to the elucidation that TRPML3 is involved in salty taste perception in primates including humans and likely other mammals and based thereon high-throughput mammalian and medium-throughput oocyte-based electrophysiological assays for identifying human TRPML3 modulators, preferably TRPML3 enhancers. Compounds that modulate TRPML3 function in the assay are expected to affect salty taste in humans. The inventive electrophysiological assays, such as the two-electrode voltage-clamp technique, facilitate the identification of compounds which specifically modulate human TRPML3. The assays of the invention provide a robust screen useful to detect compounds that facilitate (enhance) or inhibit TRPML3 function. Compounds that enhance or block TRPML3 channel activity should thereby modulate salty taste. In addition, these compounds may be used to regulate sodium excretion, urinary output and other biological functions relating to sodium levels and TRPML3 related functions.

A chemical sensor utilizing a chemical receptor (for example, one stimulating the sense of taste or smell) is provided. More specifically speaking, such a receptor is introduced into cells and the cells are immobilized on a support to form a chip. This chip is then employed as a component of a sensor. This sensor shows a reaction almost the same as the body's perception of the taste or smell or sense, thereby enabling analysis. Thus, it is also usable as an artificial sensory organ. Moreover, this sensor is usable in diagnosis, which imparts a high industrial usefulness to it.

Assays for identifying compounds that modulate, preferably inhibit bitter taste associated with the activation of hT2R4, hT2R44 and / or hT2R61 are provided. The compounds identified according to these assays should modulate, e.g., inhibit bitter taste associated with bitter tasting compounds including quinine, 6-nitrosaccharin, saccharin and / or denatonium. These compounds are useful additives for foods, beverages or medicinal preparationshaving a bitter taste.

Isolated nucleic acids encoding T2R76 polypeptides, recombinantly expressed T2R76 polypeptides, heterologous expression systems for recombinant expression of T2R76 polypeptides, assay methods employing the same, and methods for altering taste perception via administration of a T2R76 modulator. These T22R76 polypeptides can be expressed alone or co-expressed with another T2R polypeptide, preferably a different human T2R polypeptide.

The invention discloses a 3D printing production method of a multi-flavor sandwiched food. The technical scheme is as follows: the food produced by virtue of the 3D printing method has multiple flavors and is of a sandwiched spatial structure. During production, various food substrates (1) and sandwiched materials (2) are filled in a plurality of 3D printing heads; foods differing in spatial shape and quantity can be printed depending on design demands by virtue of the substrates (1) and the sandwich materials (2); and moreover, the sandwiched materials (2) can completely coat the substrates (1). So that the shortcoming of a conventional sandwiched food that sandwiched core is simplex is overcome; a special taste is realized; and demands of people on various taste senses are satisfied.

Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one type of water-dispersible carotenoid nanoparticles is added to compositions of matter; and also taste modulators for compositions of matter comprising(A) at least one type of water-dispersible carotenoid nanoparticles and(B) at least one azo compound, comprising at least one azo group.

Disclosed are materials and methods relevant to taste transduction. Also disclosed are human gastrointestinal cells that comprise or are capable expressing endogenous taste signaling proteins. Also disclosed are human gastrointestinal cells that comprise or are capable of expressing endogenous taste signaling proteins as well as hormones, neurotransmitters or soluble mediators of the gastrointestinal tract that are involved in or affect metabolism, digestion and appetite. Also disclosed are the uses of these human cells or their membranes to study how compounds affect taste transduction and / or metabolism, digestion and appetite, including effects on satiety, emesis and diabetes.

Isolated nucleic acids encoding T2R76 polypeptides, recombinantly expressed T2R76 polypeptides, heterologous expression systems for recombinant expression of T2R76 polypeptides, assay methods employing the same, and methods for altering taste perception via administration of a T2R76 modulator. These T22R76 polypeptides can be expressed alone or co-expressed with another T2R polypeptide, preferably a different human T2R polypeptide. These T2R76 polypeptides specifcally respond to bitter ligands including brucine and propylthiouracil (PROP) and therefore can be used in assays that identify compounds that modulate, preferably block bitter taste.

The invention relates to a finger extrusion-frangible soft capsule and its preparation method and use. The preparation method comprises that an outer hydrophilic liquid phase and an inner oleophilic liquid phase coated by the outer hydrophilic liquid phase are extruded simultaneously by a coextrusion method; the extruded capsules are immersed in a solidification liquid to form seamless spherical soft capsules under the action of surface tension; the seamless spherical soft capsules are dried at a temperature of 10 to 40 DEG C at humidity of 15 to 50% for 18 to 28 hours; the finger extrusion-frangible soft capsules having sizes of 2-4mm are screened out from the dried seamless spherical soft capsules; and the finger extrusion-frangible soft capsules are embedded into cigarette filter tips. In smoking, a smoker can press and break the finger extrusion-frangible soft capsule by fingers according to personal favorite and habit so that release time of essence is controlled and a cigarette local flavor is changed and thus the finger extrusion-frangible soft capsule can provide taste sense and auditory sense dual enjoyment for smokers.

The present invention relates to a Pu'er tea toothpaste and a preparation method thereof. The Pu'er tea toothpaste is characterized by comprising a Pu'er tea extract, which is obtained by steps of low temperature pulverization, ultrasonic extraction, pressure filtration, separation and concentration. The Pu'er tea extract is combined with food-grade auxiliary materials comprising glycerin, sorbitol, PEG400, tetrasodium pyrophosphate, sodium dihydrogen phosphate, sodium phytate, sodium carboxymethyl cellulose, xanthan gum, sodium lauryl sulfate, calcium phosphate dihydrate, hydrated silica and essence to prepare the Pu'er tea toothpaste. The method fundamentally eliminates quality issues such as spoilage, degeneration, color changing, flavor changing and chemical safety of the tea toothpaste, and effectively prolongs a shelf period of the tea toothpaste. The tea toothpaste has multiple special efficacies, such as removing scale, decomposing residual smoke stains, tea stains and coffee stains in slits between the teeth, reducing plaque, preventing breeding of harmful bacteria, disinfecting, diminishing inflammation, stopping bleeding, eliminating odor, promoting the secretion of saliva, moisturizing mouth, recovering taste buds, improving taste sense, and enabling a user to taste better flavor of food, and is a natural healthful tea toothpaste.

The invention discloses a method for manufacturing an all-solid visualized taste sense sensor array, and belongs to the technical field of sensor array manufacturing methods. The method comprises the steps of selecting hydrophobic porphyrin compounds or phthalocyanine compounds with color response to microchemical substances in a liquid sample as visualized sensitive materials; selecting a hydrophilic mixed cellulose ester microporous membrane, a hydrophobic acrylonitrile-butadiene-styrene (ABS) plastic sheet and waterproof double-faced adhesive tape as substrate manufacturing materials, taking 0.1-10 microliters of visualized sensitive material solutions through a micro-sampling device, and fixing the visualized sensitive material solutions to the mixed cellulose ester microporous membrane in pores of a substrate, wherein one visualized sensitive material is fixed in one pore; drying chloroform to obtain the visualized taste sense sensor array. The all-solid visualized taste sense sensor array has the advantages of being low in cost, high in detection precision, wide in detection range, long in service life, high in batch uniformity and the like.

The invention discloses a method for quickly evaluating the taste of bayberry juice through an electronic tongue system. The method comprises the steps of constructing a bayberry juice taste scoring and electronic tongue response signal relevance model, verifying the bayberry juice taste scoring and electronic tongue response signal relevance model, acquiring taste fingerprint information of a bayberry juice sample to be detected through the electronic tongue system, and calling the taste fingerprint information into the verified bayberry juice taste scoring and electronic tongue response signal relevance model to obtain a taste evaluation forecast value of the bayberry juice sample. The method for quickly evaluating the taste of the bayberry juice through the electronic tongue system is high in forecast precision and easy to operate and cannot be affected by external factors; compared with the conventional taste evaluation method, the method disclosed by the invention is high in reproducibility, objective, accurate and time-saving and is a new method for evaluating the taste of the bayberry juice.

The present invention relates to the discovery, identification and characterization of a receptor protein, referred to herein as T1R3, which is expressed in taste receptor cells and associated with the perception of bitter and sweet taste. The invention encompasses transgenic animals and cells that do not express functional T1R3 protein, particularly knock-out animals and cells, and transgenic animals and cells that express a non-native T1R3 protein. Experimental model systems based on these animals and cells can be used to study T1R3-mediated taste transduction and responses of the components of the T1R3 signal transduction pathway to various tastants, furthering our understanding of the molecular biology and biochemistry of taste. Such model systems would also be useful for screening for novel tastants and taste modulators, such as enhancers of desirable flavors, and blockers of undesirable flavors.

The invention discloses a zhenjiang fragrant vinegar storage time identification method based on multisensor fusion. The identification method comprises the following steps of: selecting fragrant vinegar with different storage times as a representative sample; obtaining color and smell information of the sample by utilizing a colour olfactory sense sensor (a sensor array which is formed by fixing 9 porphyrins and derivatives of the 9 porphyrins, and 6 pH tracer agents on a hydrophobic membrane); obtaining the taste information of the sample by utilizing a multi-electrode taste sensor system (the taste sensor system is composed of four working electrodes including a gold electrode, a platinum electrode, a copper electrode and a glassy carbon electrode and a reference electrode through combining); and fusing the collected two groups of information data, and establishing a model of the relevant information, thus realizing identification on the storage time of the sample to be detected (see attached maps of the abstract for detailed steps and thoughts). The identification method provided by the invention identifies the fragrant vinegar at different storage times by utilizing a smell sense sensor and taste sense sensor fusion technology, meanwhile, the operation is simple, convenient, rapid and intelligentized, the information is complemented, and the result is reliable.

The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g / 100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu / ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.

We have discovered a method to enhance sweetness comprising the use of a sweetener at a sub- to near-threshold concentration which is used in combination with a suprathreshold concentration of another sweetener. The sweetener used at the near-threshold concentration is selected based on its likely binding site in the human sweet taste receptor. The invention relates to the identification of agents that can modulate the taste response in humans (such as sweet taste enhancers) through assays based on a novel sweet receptor protein, heterologous expression systems containing nucleic acid constructs forming said novel sweet receptor protein, and the use of the novel sweet receptor protein in screening.

The invention provides a total-sense teaching method. Video image (vision comprising video images and cartoons) equipment, a full-surrounding sound installation (hearing comprising eight-channel and two-channel stereo), an object touching (touch) teaching aid (comprising real objects and models), smell sense (smell) equipment, a real object teaching aid and a taste sense (taste) real object teaching aid are combined organically; and teaching contents are showed sufficiently, and students can understand learned knowledge in an all-dimensional manner, so that the total-sense teaching method is formed. Smell sense odor-release teaching equipment consists of a fan, six-channel frequency electromagnetic valves, six odor-release bottles and a six-channel frequency remote controller. The total-sense teaching method has the advantages that 1, expression means are abundant and comprehensive, and an effect is vivid, lifelike, visualized and real; and 2, the students can watch videos, listen to stereo, touch the real objects, smell odor and taste food, and can personally understand the learned knowledge; abundant psychology cognitive structures are formed; and the knowledge is absorbed quickly and memorized well.

The use of sensory G protein-coupled receptors that recognize chemical sensants, parti-cularly those involving olfactory and taste receptors; polypeptide fragments and mutants thereof; classes of such receptors; polynucleotides encoding such receptors, fragments and mutants thereof, and representatives of receptor classes; genetic vectors including such polynucleotides; and cells and non-human organisms engineered to express such receptor complexes, fragments and mutants of an olfactory or taste receptor, and representatives of receptor classes to simulate sensory perception of odorants and tastants is described. The use of such products as a biosensor or a component thereof to detect, identify, measure, or otherwise process the event of binding between the receptor and its cognate ligand (i.e., chemical sensant) is also described. The invention has application, for example, in the design and formulation of odorant and tastant compositions.

The invention discloses a nutrient-functional feed attractant containing the following components: 50-60% of sodium glutamate, 5-10% of disodium guanylate, 5-15% of yeast nucleotides, 15 -25% of glycine (by weight percent). The nutrient-functional feed attractantis regulated by functional nerves to be combined with taste sense, excites feeding center, promotes intake, improves intake quantity, and attracts animals to eat much so as to grow fast; simultaneously, the nutrient-functional feed attractant enhances the digestion function of stomach and intestine, effectively improves the intake quantity, and promotes the secretion of gastric acid and pepsin as well as the digestion function of the animals; and the digestion, conversion and utilization rates of the feed are improved. Without residual and toxic or side effect, the nutrient-functional feed attractant is safe, belongs to a green feed additive, and has excellent reflection effects in breeding practices.

The present invention relates to the discovery that specific human taste receptors in the T2R taste receptor family respond to particular bitter compounds. The invention further relates to the use of these receptors in assays for identifying ligands that modulate the activation of these taste receptors by these bitter ligands and related compounds and which may be used as additives and / or removed from foods, beverages, cosmetics and medicinals in order to modify (block) T2R-associated bitter taste.

The invention relates to a brewing technique of a total-juice fruit liqueur, and the brewing technique can be used for making up the research blank of the national fruity type fruit liqueur brewing technologies, improving the product quality of the national characteristic fruit liqueur, and simultaneously harmonizing the color, smell and taste sensing characteristics of the product so that lots of high-quality fruit production areas in south of China are possible to produce high-quality fruit liqueur products. The technical scheme adopted by the invention comprises the following operation steps of: (1) controlling maturity degree of raw materials; (2), picking and sorting; (3) crushing and pulping; (4) adding sulfur dioxide; (5) adding pectinase, and stewing at low temperature; (6) naturally heating, and adding yeast to start fermentation; (7) controlling the temperature for fermentation, and monitoring the fermentation; (8), separating, squeezing and continuing the fermentation; (9) performing primary distillation of the fermented wine; (10) performing secondary distillation; (11) adding distilled spirit to end the fermentation; (12) getting out the product from the tank and separating the product; and (13) clarifying, stabilizing, filtering and bottling the product.

Newly identified signal transduction polypeptides active in taste signal transduction, and the genes encoding said polypeptides are described. Specifically, sensory proteins referred to as REPEATER, LUNCH, and 165-015 polypeptides, are described, and genes encoding the same are described, along with methods for isolating such genes and for expressing polypeptides and analyzing signal transduction interactions. Methods for identifying novel molecules or combinations of molecules that are involved in taste signal transduction in a mammal are also described, which utilize at least one of the identified signal transduction polypeptides.

The invention relates to a production technology of plant pigment five-color glutinous rice. The production technology comprises the following steps: soaking polished glutinous rice with a yellow food dye, a black food dye, a green food dye, a violet food dye and a red food dye for dying, and then cooking in a steaming pot so as to obtain the plant pigment five-color glutinous rice. The five-color glutinous rice is obtained by dying the polished glutinous rice with natural plant pigment, in the whole preparation process, hazardous substances are not added, and hazardous waste is also not generated. The made dye is natural and environmental-friendly, and supplements one another in pharmacology, and various nutrient components are increased, so that the prepared five-color glutinous rice is bright and beautiful in color and has various flowery odour, the color vision and the taste sense of the glutinous rice are improved, and the appetite of people is improved. The five-color glutinous rice is loved by people, and rich in nutrition, and has the effects of removing heat from the lung to relieve a cough, cooling blood for hemostasis, dissipating blood stasis, reliving a pain, strengthening immunity of human bodies, clearing heat, removing toxicity, promoting blood circulation for removing obstruction in collaterals, calming the liver and improving eyesight. The production technology is simple to prepare, convenient to operate and suitable for popularization and production.

A method for screening a potential modulator compound of a taste receptor wherein use is made of a BRET technique.

The invention discloses a fruit powder type oral flavor correction refreshing agent, which belongs to oral care refreshing products. The refreshing agent is prepared from the following raw materials in percentage by weight: 37-38% of fruit powder, 37-38% of mannitol, 18-18.5% of miracle fruit powder, 1.3-1.5% of fumed silica, 0.7-0.8% of monocalcium phosphate and 3.7-5.5% of essence. The invention also discloses a preparation method of the refreshing agent. The refreshing agent provided by the invention has good effects in refreshing oral cavity and covering oral odor and a certain function of improving taste sense.

The invention discloses a method for rapidly detecting mutton adulteration. The method comprises the following steps: leaching 10-25g of an adulterated mutton sample in 100ml of a potassium chloride solution for 30 minutes, filtering to obtain leach liquor of taste sense substances, contacting an electronic tongue sensor array with the leach liquor of the sample, and generating a sensor response signal; setting detection conditions of the sensor, including the sampling time of 120 seconds and the cleaning time of 10 seconds; extracting a steady-state value responded by the sensor at 80-120th second to serve as characteristic parameters, and obtaining content of doped chicken by utilizing multiple linear regression analysis and partial least squares regression respectively. The detection conditions of adulteration through the electronic tongue are optimized, and the adulterated mutton mixed with chicken is conveniently, objectively, rapidly, qualitatively and quantitatively determined.