A novel objective sour taste evaluation method based on near-infrared spectroscopy

Chemical Senses

Volumn 39, Issue 4, 2014, Pages 313-322

  Hoshi, Ayaka ^a   Aoki, Soichiro ^a   Kouno, Emi ^b   Ogasawara, Masashi ^b   Onaka, Takashi ^b   Miura, Yutaka ^a   Mamiya, Kanji ^a  

^a KIRIN HOLDINGS CO LTD   (Japan)

^b KYOWA HAKKO KOGYO CO LTD   (Japan)

Author keywords

Near infrared spectroscopy; Objective taste evaluation; Sour taste stimulus

Indexed keywords

ADULT; ARTICLE; BEVERAGE; CONTROLLED STUDY; FEMALE; FOOD ANALYSIS; HEMODYNAMICS; HUMAN; HUMAN EXPERIMENT; MALE; NEAR INFRARED SPECTROSCOPY; NERVE POTENTIAL; NORMAL HUMAN; PAROTID GLAND; PHYSIOLOGICAL PROCESS; PRIORITY JOURNAL; SALIVATION; SENSORY STIMULATION; SOUR TASTE; TASTE; TASTE ACUITY; CHEMISTRY; DRUG EFFECTS; PHYSIOLOGY; RECOGNITION; SALIVARY GLAND; SECRETION (PROCESS);

ACETIC ACID; AMINO ACID;

ACETIC ACID; ADULT; AMINO ACIDS; FEMALE; HEMODYNAMICS; HUMANS; MALE; RECOGNITION (PSYCHOLOGY); SALIVARY GLANDS; SPECTROSCOPY, NEAR-INFRARED; TASTE; TASTE THRESHOLD;

EID: 84898443818     PISSN: 0379864X     EISSN: 14643553     Source Type: Journal    
DOI: 10.1093/chemse/bjt118     Document Type: Article

References (23)

1. Chee C, Arshad S, Singh S, Mistry S, Hamdy S. 2005. The influence of chemical gustatory stimuli and oral anaesthesia on healthy human pharyngeal swallowing. Chem Senses. 30(5):393-400.
2. Collings VB. 1974. Human taste response as a function of locus of stimulation on the tongue and soft palate. Percept Psychophys. 16(1):169-174.
3. de Araujo IE, Kringelbach ML, Rolls ET, Hobden P. 2003. Representation of umami taste in the human brain. J Neurophysiol. 90(1):313-319.
4. Hanamori T, Ishiko N. 1993. Cardiovascular responses to gustatory and mechanical stimulation of the nasopharynx in rats. Brain Res. 619(1-2):214-222.
5. Hanamori T, Miller IJ Jr, Smith DV. 1988. Gustatory responsiveness of fibers in the hamster glossopharyngeal nerve. J Neurophysiol. 60(2):478-498.
6. Hashida JC, de Sousa Silva AC, Souto S, Costa EJ. 2005. EEG pattern discrimination between saltyand sweet taste using adaptive Gabor transform. Neurocomputing. 68:251-257.
7. Hodson NA, Linden RW. 2006. The effect of monosodium glutamate on parotid salivary flow in comparison to the response to representatives of the other four basic tastes. Physiol Behav. 89(5):711-717.
8. Holsinger FC, Bui DT. 2007. Anatomy, function, and evaluation of the salivary glands. In: Eugene N, Robert L, editors. Salivary grand disorders.
9. Heidelberg, Germany: Springer Berlin Heidelberg. p. 1-15.
10. James GA Li X, DuBois GE, Zhou L, Hu XP. 2009. Prolonged insula activation during perception of aftertaste. Neuroreport. 20(3):245-250.
11. Jöbsis FF. 1977. Noninvasive, infrared monitoring of cerebral and myocardial oxygen sufficiency and circulatory parameters. Science. 198(4323):1264-1267.
12. Kinomura S, Kawashima R, Yamada K, Ono S, Itoh M, Yoshioka S, Yamaguchi T, Matsui H, Miyazawa H, Itoh H. 1994. Functional anatomy of taste perception in the human brain studied with positron emission tomography. Brain Res. 659(1-2):263-266.
13. Kashima H, Hayashi N. 2011. Basic taste stimuli elicit unique responses in facial skin blood flow. PLoS One. 6(12):e28236.
14. Kobayakawa T, Endo H, Ayabe-Kanamura S, Kumagai T, Yamaguchi Y, Kikuchi Y, Takeda T, Saito S, Ogawa H. 1996. The primary gustatory area in human cerebral cortex studied by magnetoencephalography. Neurosci Lett. 212(3):155-158.
15. Leow LP, Huckabee ML, Sharma S, Tooley TP. 2007. The influence of taste on swallowing apnea, oral preparation time, and duration and amplitude of submental muscle contraction. Chem Senses. 32(2):119-128.
16. Matsumoto T, Saito K, Nakamura A, Saito T, Nammoku T, Ishikawa M, Mori K. 2012. Dried-bonito aroma components enhance salivary hemodynamic responses to broth tastes detected by near-infrared spectroscopy. J Agric Food Chem. 60(3):805-811.
17. Nilsson B. 1979. Taste acuity of the human palate. III. Studies with taste solutions on subjects in different age groups. Acta Odontol Scand. 37(4):235-252.
18. Nishimura T, Kato H. 1988. Taste of free amino acid and peptides. Food Rev Int. 4(2):175-194.
19. O'doherty J, Rolls ET, Francis S, Bowtell R, Mc Glone F. 2001. Representation of pleasant and aversive taste in the human brain. J Neurophysiol. 85(3):1315-1321.
20. Ohla K, Toepel U, le Coutre J, Hudry J. 2010. Electrical neuroimaging reveals intensity-dependent activation of human cortical gustatory and somatosensory areas by electric taste. Biol Psychol. 85(3):446-455.
21. Oka Y, Butnaru M, von Buchholtz L, Ryba NJ, Zuker CS. 2013. High salt recruits aversive taste pathways. Nature. 494(7438):472-475
22. Sakamoto M, Okada C, Inoue A, Ogasawara Y, Akano H, Hatae K 2009. Threshold values for dilute vinegar, salt and mixed salt and vinegar solutions. The Japan Society of Cookery Science. 42:167-173.
23. Sato H, Obata AN, Moda I, Ozaki K, Yasuhara T, Yamamoto Y, Kiguchi M, Maki A, Kubota K, Koizumi H. 2011. Application of near-infrared spectroscopy to measurement of hemodynamic signals accompanying stimulated saliva secretion. J Biomed Opt. 16(4):047002.c