N-(1-Carboxyethyl)-6-hydroxymethyl-pyridinium-3-ol inner salt (alapyridaine), recently identified in heated sugar/amino acid mixtures as well as in beef bouillon, has been shown to exhibit general taste-enhancing activities, although tasteless on its own. Differing from other taste enhancers reported so far, racemic (R/S)-alapyridaine and, to an even greater extent (+)-(S)-alapyridaine, the phy...

We study the beliefs and values of Peronism. Instead of a comprehensive approach, we focus on three elements. First, we study beliefs and values about the economic system present in Peron’s speeches during the period 1943–55. Second, given that these beliefs are non-standard (for economists), we present two models formalizing some of the key aspects (for example, the idea that there is somethin...

It is becoming increasingly clear that the brain processes sensory stimuli differently according to whether they are passively or actively acquired, and these differences can be seen early in the sensory pathway. In the nucleus of the solitary tract (NTS), the first relay in the central gustatory neuraxis, a rich variety of sensory inputs generated by active licking converge. Here, we show that...

There are five types of taste receptor cell, sweet, salt, bitter, sour, and umami (protein taste). There are 1000 olfactory receptor genes each specifying a different type of receptor each for a set of odors. Tastes are primary, unlearned, rewards and punishers, and are important in emotion. Pheromones and some other olfactory stimuli are primary reinforcers, but for many odors the reward value...

Although taste and trust are concepts on clearly distinct ontological levels, they are strongly interrelated in several contexts. For instance, when assessing trust, e.g. through a trust network, it is important to understand the role that personal taste plays in order to correctly interpret potential value dependent trust recommendations and conclusions, in order to provide a sound basis for d...

Flavor Processing in the Primate Brain 1 Pathways 1 The Primary Taste Cortex 1 The Secondary Taste Cortex 1 Representation of Flavor: Convergence of Olfactory and Taste Inputs 2 Representation of Flavor: Convergence of Visual Inputs With Taste, Olfactory, and Oral Texture Inputs 4 Representation of the Pleasantness and Reward Value of Flavor in the Brain 4 Cognitive Effects on Representations o...

polyphenol oxidase (ec. 1.10.3.1 ppo), an ionically unbound and thermostable enzyme, was extracted from the leaves of cinnamomum tamala having aroma flavor used to add in indian food and vegetables as a part of spices to enhance the taste of recipes. the enzyme was purified 2.63-fold with a total yield of 9.5% by ammonium sulfate precipitation followed by sephadex g-100 gel filtration chromatog...

The sense of taste provides animals with valuable information about the quality and nutritional value of food. Previously, we identified a large family of mammalian taste receptors involved in bitter taste perception (the T2Rs). We now report the characterization of mammalian sweet taste receptors. First, transgenic rescue experiments prove that the Sac locus encodes T1R3, a member of the T1R f...

UNLABELLED Acetylcholine (ACh) is thought to facilitate cortical plasticity during memory formation and its release is regulated by the nucleus basalis magnocellularis (NBM). Questions remain regarding which neuronal circuits and neurotransmitters trigger activation or suppression of cortical cholinergic activity. During novel, but not familiar, taste consumption, there is a significant increas...