Search Results (45)

Coffee flavor is profoundly influenced by numerous factors, including the origin’s terroir and variety, as well as post-harvest processing, drying, and sorting. Even specialty coffee beans, carefully selected for their high quality, can exhibit a wide range of flavor profiles depending on how they are roasted and ground. Traditionally, the coffee industry has used the Brewing Control Chart, which considers total dissolved solids (TDS) and extraction (E), to guide professionals toward achieving consistent flavors. However, this chart has limitations in representing the complex chemical composition and its influence on the sensory attributes of coffee. This study explores a more comprehensive approach to evaluating coffee quality by utilizing a taste sensing system (electronic tongue) to measure acidity and bitterness for full-immersion brewing. We investigate the impact of brew ratio and grind size on these taste attributes, while also considering the influence of roast level. Our findings demonstrate that finer grind sizes significantly affect TDS and E, while roast level and grind size significantly affect sensory attributes, as measured by the taste sensing system. This approach complements the traditional Brewing Control Chart by providing a more nuanced understanding of how roast level and grind size influence coffee flavor. Full article

The simulation of human sensory functions is a key trend in the field of sensor development. In taste sensing, taste biosensors emulate taste perception using biorecognition elements that participate in taste transduction, such as taste receptors, cells, tissues, etc. This approach obtains high selectivity and a wide detection range of human taste perception, making taste biosensors widely used in food analysis and taste perception studies. By combining biorecognition elements with suitable data processing and analysis techniques, the taste information generated during the process of taste transduction, obtained by the sensing elements of the sensor, can be accurately captured. In this paper, we explore current available solutions to stability and sensitivity, and other challenges in taste biosensors using taste receptors, cells, and tissues as sensing elements. We also outline the applied signal processing techniques based on the signal characteristics from different types of taste biosensors. Finally, it is proposed that the development of taste biosensing sensors will further promote the application of intelligent sensory evaluation and human perception analysis systems in food, medicine, and other fields. Full article

Changes in an individual’s digestive system, hormones, senses of smell and taste, and energy requirement accompanying aging could lead to impaired appetite, but older adults may not notice their risk of nutrient deficiency. When assessing the dietary intake of older adults, it was found that they had more difficulties with short-term recall and open-ended recall and would experience greater fatigue and frustration when compared to younger individuals when completing a lengthy questionnaire. There is a need to develop a brief dietary assessment tool to examine the nutritional needs of older adults. In this study, we aimed to assess the diet of Hong Kong older adults using the short FFQ and examine its reproducibility and relative validity as a dietary assessment tool. Dietary data of 198 older adults were collected via FFQs and three-day dietary records. Correlation analyses, cross-tabulation, one-sample t-tests, and linear regression analyses were used to evaluate the relative validity of the short FFQ. In general, the short FFQ was accurate in assessing the intake of phosphorus, water, grains, and wine, as shown by a significant correlation (>0.7) between values reported in the FFQs and dietary records; good agreement (more than 50% of observations belonged to the same quartile) and insignificant differences detected with the one-sample t-tests and linear regression analyses were observed for the above four variables. Additionally, the intake of proteins, carbohydrates, total fat, magnesium, and eggs in terms of the values reported in the FFQs and dietary records showed good agreement. Full article

Coronavirus disease-19 (COVID-19) is a highly contagious illness caused by the SARS-CoV-2 virus. The clinical presentation of COVID-19 is variable, often including symptoms such as fever, cough, headache, fatigue, and an altered sense of smell and taste. Recently, post-acute “long” COVID-19 has emerged as a concern, with symptoms persisting beyond the acute infection. Vaccinations remain one of the most effective preventative methods against severe COVID-19 outcomes and the development of long-term COVID-19. However, individuals with underlying health conditions may not mount an adequate protective response to COVID-19 vaccines, increasing the likelihood of severe symptoms, hospitalization, and the development of long-term COVID-19 in high-risk populations. This review explores the potential therapeutic role of cannabinoids in limiting the susceptibility and severity of infection, both pre- and post-SARS-CoV-19 infection. Early in the SARS-CoV-19 infection, cannabinoids have been shown to prevent viral entry, mitigate oxidative stress, and alleviate the associated cytokine storm. Post-SARS-CoV-2 infection, cannabinoids have shown promise in treating symptoms associated with post-acute long COVID-19, including depression, anxiety, post-traumatic stress injury, insomnia, pain, and decreased appetite. While current research primarily focuses on potential treatments for the acute phase of COVID-19, there is a gap in research addressing therapeutics for the early and post-infectious phases. This review highlights the potential for future research to bridge this gap by investigating cannabinoids and the endocannabinoid system as a potential treatment strategy for both early and post-SARS-CoV-19 infection. Full article

The twelve cranial nerves play a crucial role in the nervous system, orchestrating a myriad of functions vital for our everyday life. These nerves are each specialized for particular tasks. Cranial nerve I, known as the olfactory nerve, is responsible for our sense of smell, allowing us to perceive and distinguish various scents. Cranial nerve II, or the optic nerve, is dedicated to vision, transmitting visual information from the eyes to the brain. Eye movements are governed by cranial nerves III, IV, and VI, ensuring our ability to track objects and focus. Cranial nerve V controls facial sensations and jaw movements, while cranial nerve VII, the facial nerve, facilitates facial expressions and taste perception. Cranial nerve VIII, or the vestibulocochlear nerve, plays a critical role in hearing and balance. Cranial nerve IX, the glossopharyngeal nerve, affects throat sensations and taste perception. Cranial nerve X, the vagus nerve, is a far-reaching nerve, influencing numerous internal organs, such as the heart, lungs, and digestive system. Cranial nerve XI, the accessory nerve, is responsible for neck muscle control, contributing to head movements. Finally, cranial nerve XII, the hypoglossal nerve, manages tongue movements, essential for speaking, swallowing, and breathing. Understanding these cranial nerves is fundamental in comprehending the intricate workings of our nervous system and the functions that sustain our daily lives. Full article

Electrodermal activity (EDA) usually relates to variations in the electrical properties of palmar or plantar skin sites. EDA responses, namely skin conductance responses (SCRs), skin potential responses (SPRs) and skin susceptance responses (SSRs) are shown to be sensitive indexes of sympathetic nervous system activation and are studied in many research projects. However, the association between EDA responses and the five basic human senses has not been investigated yet. Our study aimed to explore the relationship between the three EDA responses (SCRs, SSRs and SPRs) and the five basic human senses. These three EDA responses were measured simultaneously at the same skin site on each of the 38 volunteers. The tested five senses were sight, hearing, touch, taste and smell. The results showed that the different tested senses led to different degrees of EDA responses due to activation of the sympathetic nervous system and corresponding secretion of sweat. Although a controlled study on the degree of EDA as a function of the strength of each stimulus was not performed, we noted that the largest EDA responses were typically associated with the smell sense test. We conclude that EDA responses could be utilized as measures for examining the sensitivity of the human senses. Hence, EDA devices may have important roles in sensory systems for future clinical applications. Full article

At present, ‘‘eating well” is increasingly desired by people instead of merely ‘‘being full”. Rice provides the majority of daily caloric needs for half of the global human population. However, eating quality is difficult to objectively evaluate in rice breeding programs. This study was carried out to objectively quantify and predict eating quality in Geng rice. First, eating quality and its components were identified by trained panels. Analysis of variance and broad-sense heritability showed that variation among varieties was significant for all traits except hardness. Among them, viscosity, taste, and appearance were significantly correlated with eating quality. We established an image acquisition and processing system to quantify cooked rice appearance and optimized the process of measuring cooked rice viscosity with a texture analyzer. The results show that yellow areas of the images were significantly correlated with appearance, and adhesiveness was significantly correlated with viscosity. Based on these results, multiple regression analysis was used to predict eating quality: eating quality = 0.37 × adhesiveness − 0.71 × yellow area + 0.89 × taste − 0.34, R² = 0.85. The correlation coefficient between the predicted and actual values was 0.86. We anticipate that this predictive model will be useful in future breeding programs for high-eating-quality rice. Full article

COVID-19 is associated with a common symptom of olfactory dysfunction, which may persist even after the infection is resolved. Olfactory training (OT) has emerged as the most effective intervention for post-viral olfactory dysfunction. OT involves daily exposure of the olfactory system to various odors. The current study aims to explore olfactory dysfunction following COVID-19 and the potential benefits of olfactory training. Methods: This is a cross-sectional study conducted among adults aged 18–60 living in Alahssa, Saudi Arabia. An online questionnaire containing an informed consent form and a survey to collect demographic data, vaccination status, level of loss of smell and taste, and the level of awareness about olfactory training (OT) was distributed among all participants who agreed to participate in this study. Results: The study included 524 participants and presented their baseline characteristics, including age, gender, COVID-19 infection status, and complaints. Most patients were female (66.0%), and 46.2% had previously been infected with COVID-19. About 54.8% of participants reported chemosensory dysfunction, while 286 had olfactory dysfunction. Of those, 29.8% had anosmia, 16.8% had hyposmia, and 8.0% had parosmia. Results suggest that being fully or partially vaccinated may offer some protection against olfactory dysfunction compared to being unvaccinated. Adherence to olfactory training was associated with improvement in the sense of smell. Conclusions: The study highlights the importance of awareness and adherence to olfactory training, which may improve the sense of smell in individuals with chemosensory dysfunction. The findings of this study can inform public health policies and interventions aimed at reducing the burden of olfactory dysfunction associated with COVID-19 vaccination. Full article

Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in mammals recognizing toxic substances. The bitter taste of food and oral medicines may decrease consumer compliance. As a result, many efforts have been made to mask or decrease the bitterness in food and oral pharmaceutical products. The detection of bitterness is critical to evaluate how successful the taste-masking technology is, and many novel taste-sensing systems have been developed on the basis of various interaction mechanisms. In this review, we summarize the progress of bitterness response mechanisms and the development of novel sensors in detecting bitterness ranging from commercial electronic devices based on modified electrodes to micro-type sensors functionalized with taste cells, polymeric membranes, and other materials in the last two decades. The challenges and potential solutions to improve the taste sensor quality are also discussed. Full article

Plants produce diverse secondary compounds as natural protection against microbial and insect attack. Most of these compounds, including bitters and acids, are sensed by insect gustatory receptors (Grs). Although some organic acids are attractive at low or moderate levels, most acidic compounds are potentially toxic to insects and repress food consumption at high concentrations. At present, the majority of the reported sour receptors function in appetitive behaviors rather than aversive taste responses. Here, using two different heterologous expression systems, the insect Sf9 cell line and the mammalian HEK293T cell line, we started from crude extracts of rice (Oryza sativa) and successfully identified oxalic acid (OA) as a ligand of NlGr23a, a Gr in the brown planthopper Nilaparvata lugens that feeds solely on rice. The antifeedant effect of OA on the brown planthopper was dose dependent, and NlGr23a mediated the repulsive responses to OA in both rice plants and artificial diets. To our knowledge, OA is the first identified ligand of Grs starting from plant crude extracts. These findings on rice–planthopper interactions will be of broad interest for pest control in agriculture and also for better understanding of how insects select host plants. Full article

With the achievement of a certain degree of civilization, human beings show the need to build gardens, where the concept of nature and culture perfectly coincide in an original unicum seen in eternal evolution and in which history is fully embraced. Retracing the changing events of a garden is fascinating and inviting, and at the same time, it is deeply linked to reflecting on the civil and cultural history of a place where nature and art forge a deep bond. Deeply related to events, achievements, myths, art, culture and sensitivity, not to mention the history of taste and aesthetics, gardens are the reflection of society and individuals. Each garden provides information on the ideal sense of happiness and the utopia of those who created it, as well as of the society that developed it. Within a contemporary context in which they are certainly extremely fragile and subject to deterioration, historic gardens must face different users and, in a way, identities. They are open-air works of art where history, botanical taste, plant defense and biodiversity are intertwined with the beauty of the landscape, hence representing a great contemporary challenge to be faced in a multidisciplinary way. Both historic and contemporary gardens provide a wide range of ecosystem services, including cultural ones, especially in city contexts. The knowledge, care and conservation of the former, and the correct implementation and maintenance of the latter, thus become fundamental actions that may highly involve the population and raise awareness of ecologically significant values, as modernity must support the enhancement of the “landscape system”. Full article

Vitamins are known to generate bitterness, which may contribute to an off-taste or aftertaste for some nutritional supplements. This negative sensation can lead to a reduction in their consumption. Little is known about the bitter taste threshold and taste sensing system for the bitter taste detection of vitamins. To better understand the mechanisms involved in bitterness perception, we combined taste receptor functional assays and sensory analysis. In humans, bitter taste detection is mediated by 25 G-protein-coupled receptors belonging to the TAS2R family. First, we studied the bitterness of thirteen vitamins using a cellular-based functional taste receptor assay. We found four vitamins that can stimulate one or more TAS2Rs. For each positive molecule–receptor combination, we tested seven increasing concentrations to determine the half-maximal effective concentration (EC₅₀) and the cellular bitter taste threshold. Second, we measured the bitter taste detection threshold for four vitamins that exhibit a strong bitter taste using a combination of ascending series and sensory difference tests. A combination of sensory and biological data can provide useful results that explain the perception of vitamin bitterness and its real contribution to the off-taste of nutritional supplements. Full article

In addition to the α, β, and γ subunits of ENaC, human salt-sensing taste receptor cells (TRCs) also express the δ-subunit. At present, it is not clear if the expression and function of the ENaC δ-subunit in human salt-sensing TRCs is also modulated by the ENaC regulatory hormones and intracellular signaling effectors known to modulate salt responses in rodent TRCs. Here, we used molecular techniques to demonstrate that the G-protein-coupled estrogen receptor (GPER1), the transient receptor potential cation channel subfamily V member 1 (TRPV1), and components of the renin-angiotensin-aldosterone system (RAAS) are expressed in δ-ENaC-positive cultured adult human fungiform (HBO) taste cells. Our results suggest that RAAS components function in a complex with ENaC and TRPV1 to modulate salt sensing and thus salt intake in humans. Early, but often prolonged, symptoms of COVID-19 infection are the loss of taste, smell, and chemesthesis. The SARS-CoV-2 spike protein contains two subunits, S1 and S2. S1 contains a receptor-binding domain, which is responsible for recognizing and binding to the ACE2 receptor, a component of RAAS. Our results show that the binding of a mutated S1 protein to ACE2 decreases ACE2 expression in HBO cells. We hypothesize that changes in ACE2 receptor expression can alter the balance between the two major RAAS pathways, ACE₁/Ang II/AT₁R and ACE₂/Ang-(1–7)/MASR1, leading to changes in ENaC expression and responses to NaCl in salt-sensing human fungiform taste cells. Full article

The biological taste system has the unique ability to detect taste substances. Biomaterials originating from a biological taste system have been recognized as ideal candidates to serve as sensitive elements in the development of taste-based biosensors. In this study, we developed a taste bud organoid-based biosensor for the research of taste sensation. Taste bud organoids prepared from newborn mice were cultured and loaded onto the surface of a 64-channel microelectrode array (MEA) chip to explore the electrophysiological changes upon taste; an MEA chip was used to simultaneously record multiple-neuron firing activities from taste bud organoids under different taste stimuli, which helped to reveal the role of taste buds in taste sensing. The obtained results show that taste cells separated from the taste epithelium grew well into spherical structures under 3D culture conditions. These structures were composed of multiple cells with obvious budding structures. Moreover, the multicellular spheres were seeded on a 64-channel microelectrode array and processed with different taste stimuli. It was indicated that the MEA chip could efficiently monitor the electrophysiological signals from taste bud organoids in response to various taste stimuli. This biosensor provides a new method for the study of taste sensations and taste bud functions. Full article

This is the first report on the use of a taste sensing system to quantitatively evaluate the taste attributes of two groups of native “June hairy crab” juveniles (commonly referred to as “Liu-Yue-Huang”) of the Chinese mitten crab (Eriocheir Sinensis H. Milne Edwards, 1853) from a net enclosure culture area in Yangcheng Lake (lake culture) and aquaculture ponds near the lake (pond culture). We showed that umami was the predominant basic taste of steamed June hairy crabs, followed by bitterness and astringency. The intensity value of saltiness was aberrant and could not be determined using this system. The average values of aftertaste-U reached 8.7 and 10.7 in the male June hairy crabs from the lake and pond cultures, respectively, which was significantly higher than their respective aftertaste-B and aftertaste-A values (p < 0.01). Female crabs did not have aftertaste-B, while their aftertaste-U was significantly higher than aftertaste-A (p < 0.01). Although principal component analysis and linear discriminant analysis were not able to completely distinguish among crabs from different cultures, they could robustly distinguish between male and female crabs. Full article