In order to make recognition for the composite taste, the paper puts forward the research on the composite taste recognition method based on fuzzy neural network based on the wavelet transform. According to the wavelet transformation and the compression and extraction of the data of the taste signals that are collected by the sensor, we use the fuzzy neutral network as the recognition tool of t...

Relationships between taste stimuli and heart rate were evaluated in 29 healthy university students. The test solutions were sucrose, NaCl, citric acid, quinine-HCl and monosodium glutamate (MSG). Heart rate increased by 7.1-13.6% for all the taste stimuli after use as compared with pre-stimuli values. The maximum increases in heart rate came approximately 25 s after the taste stimuli. After th...

Neuronal activity plays a key role in the development of sensory circuits in the mammalian brain. In the gustatory system, experimental manipulations now exist, through genetic manipulations of specific taste transduction processes, to examine how specific taste qualities (i.e., basic tastes) impact the functional and structural development of gustatory circuits. Here, we used a mouse knockout ...

The primary taste of dried bonito dashi is thought to be umami, elicited by inosine 5'-monphosphate (IMP) and L-amino acids. The present study compared the taste qualities of 25% dashi with 5 basic tastes and amino acids using conditioned taste aversion methods. Although wild-type C57BL/6J mice with compromised olfactory systems generalized an aversion of dashi to all 5 basic tastes, generaliza...

A Randomized Double Blind placebo Pre Test Post Test Control Group Design of a single dose of 200.000 I.U of vitamin A with daily Zinc supplementation was done in wasted children in Bojonegoro. Children aged 4-5 years were randomized to receivied a single dose of vitamin A and zinc sulfate six days a week ( n= 12 ) and single dose of vitamin A ( n=120) placebo for six months. Children were eval...

Patients with gustatory disorders often complain of persistent impairment of umami taste, a synonym for savory or broth-like flavor, even after the recovery of the other four basic taste sensations (sweet, salty, sour, and bitter). Umami taste is important for maintaining not only the quality of life but also good health, and therefore, it seems important to assess and treat the impairment of u...

Little is known about how specific genes influence taste function in mammals. One of the most promising ways to fill this void is to screen the progeny of chemically mutagenized (or genetically altered) mice for aberrant taste phenotypes and then identify the mutated gene(s) that is associated with each taste anomaly. To exploit this approach, a high-throughput and robust screening procedure is...

OBJECTIVE This study is aimed to determine factors that affect conditions of patients receiving chemotherapy in terms of experienced taste alteration. MATERIALS AND METHODS In this descriptive study, 184 patients receiving chemotherapy were included in the sample. Data were collected during the period of December 2013 to May 2014 using "Patient Characteristics Identification Form" and "Chemot...

This study was conducted to determine the relationship between 6-n-propylthiouracil sensitivity and taste characteristics in female students at Nara Women's University. Participants (n=135) were screened for 6-npropylthiouracil sensitivity using a taste test with 0.56 mM 6-n-propylthiouracil solution, and the sensitivity was confirmed by an assay for the bitter-taste receptor gene, TAS2R38. Bas...

BACKGROUND Hydrolyzed formulas used to feed infants with cow's milk-allergy can be classified as soy based, extensively hydrolyzed (casein, whey and mixed), and amino-acid based. Their unsatisfactory taste is reported by parents and physicians. OBJECTIVE The aim of this study was to ascertain the palatability of these formulas in a double-blind taste test. MATERIALS AND METHODS Fifty health...