Are the Tastes of Polycose and Monosodium Glutamate Unique?
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چکیده
منابع مشابه
Are the tastes of polycose and monosodium glutamate unique?
To study whether Polycose and monosodium L-glutamate (L-MSG) have unique tastes differing from the traditional four basic tastes, chemosensory profiles were established for Polycose, L-MSG and a group of related compounds (sucrose, maltose, monosodium D-glutamate (D-MSG), sodium chloride, calcium chloride). Flavors were assessed using whole-mouth tests in human subjects with nose open or clampe...
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Taste aversion studies have demonstrated that rats conditioned to avoid monosodium glutamate (MSG) with amiloride added to reduce the intensity of the sodium component of MSG taste, generalize this aversion to aspartic acid and to L-AP4, but not to ionotropic glutamate receptor agonists. That is, MSG, L-AP4 and aspartate have similar tastes to rats. However, conditioned taste aversion methods a...
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Generalization of a conditioned taste aversion (CTA) is based on similarities in taste qualities shared by the aversive substance and another taste substance. CTA experiments with rats have found that an aversion to a variety of sweet stimuli will cross-generalize with monosodium glutamate (MSG) when amiloride, a sodium channel blocker, is added to all solutions to reduce the taste of sodium. T...
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Recent research has implicated T1R1/T1R3 as the primary taste receptor in mammals for detecting L-amino acids, including L-monosodium glutamate (MSG) and L-alanine. Previous behavioral studies with rodents found only minimal evidence that these two substances share perceptual qualities, but those studies did not control for the taste of sodium associated with MSG. This study used several behavi...
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The food industry is a business of mass production and consumption. Plants and animals that are grown in bulk in farmlands nationwide are processed later at large factories. It is no surprise that some of the most popular snack foods have a lengthy list of ingredients. The various chemicals found in food serve to enhance the color, texture, flavor, and shelf life. There are hundreds of food add...
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ژورنال
عنوان ژورنال: Chemical Senses
سال: 1996
ISSN: 0379-864X,1464-3553
DOI: 10.1093/chemse/21.3.341