32 results about "Taste Perceptions" patented technology

Newly identified mammalian taste-cell-specific G Protein-Coupled Receptors and the genes encoding said receptors are described. Specifically, T2R taste G Protein-Coupled Receptors that are believed to be involved in bitter taste sensation, and the genes encoding the same, are described, along with methods for isolating such genes and for isolating and expressing such receptors. Methods for representing taste perception of a particular tastant in a mammal are also described, as are methods for generating a novel molecules or combinations of molecules that elicit a predetermined taste perception in a mammal, and methods for simulating one or more tastes.

A system provides physical stimulation of the senses of a person according to a script, which may be text alone or text accompanied by audio and video content. The system includes a storage medium having at least the script stored thereon in a text format that can be interpreted electronically. A database having entries that relate at least text words indicating a physical sensation to specific sense codes. These sense codes represents stimulation of one or more physical senses related to the mechanisms on intent of the text. A media player is used for reading out signals representing the script from the storage medium in a predetermined sequential order; and system software compares the signals representing the text being read out by the player with the entries in the database, and generating at least one of the specific sense codes when there is a match. The sense codes drive a physical stimulation device where each of the sense codes causing at least one of sensations of sight, sound, feel, smell and taste in a user in proximity to the device, and in sequence with the text being read out.

The present invention relates to the discovery of several genes of the domestic dog (Canine familiaris) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the canine Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal such as a dog by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.

Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.

Disclosed herein are gustatory and / or olfactory aversion compositions comprising one or more bitterants and appropriate adhesives or tackifiers, and the like, which provide a long-lasting effect. The compositions are useful for behavior modification, especially in animals, such as pets or livestock.

The system includes various embodiments of components, including (1) a sensor array, (2) a processor, (3) a transmitter, (4) a receiver-stimulator, and (5) an implantable electrode array. The gustatory implant system generates tastant fingerprints by detecting tastants with an array of chemical sensors and then transmitting variable spatiotemporal stimulation patterns for an electrode array with electrode stimulating points positioned at different locations in the gustatory cortex (e.g., stimulating the chorda tympanic nerve). Different patterns of activity in the gustatory cortex are thereby generated which mimic the sense of taste in a subject. Once trained the system should be usable by a subject to detect or correctly identify or perceive one or more tastes. The system may also include an external electronic device for processing and displaying information to monitor ingestion of various substances in a subject.

Stevia extracts with selected major steviol glycosides (Reb A, stevioside, Reb D, Reb C) and minor steviol glycosides and glycosylated diterpene derivative plant molecules, derived from Stevia rebaudiana plant are found to improve the perception of flavor and taste perception, which includes the sweet, savory and salty perception in a wide range of food and beverage applications.

Newly identified mammalian taste-cell-specific G Protein-Coupled Receptors and the genes encoding said receptors are described. Specifically, T2R taste G Protein-Coupled Receptors that are believed to be involved in bitter taste sensation, and the genes encoding the same, are described, along with methods for isolating such genes and for isolating and expressing such receptors. Methods for representing taste perception of a particular tastant in a mammal are also described, as are methods for generating a novel molecules or combinations of molecules that elicit a predetermined taste perception in a mammal, and methods for simulating one or more tastes.

The present invention relates to the discovery of several genes of the domestic cat (Felis catus) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the feline Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal, such as a cat, by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.

Flavour modifying composition comprising one or more flavour modifying compounds of Formula I, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage”

The invention discloses a time-associated design method of robot visual taste auditory sense, and belongs to the technical fields of robots, artificial intelligence, computers, image processing, tastesensor technologies, auditory sensor technologies, mathematics and the like. The method can record data generated by more than two mechanical organs simultaneously, save the time simultaneously, establish mapping, store the data generated by each organ in respective sets, search for the same event through a subset for association, spread to other sets through time mapping, further generate association, and conduct association step by step in the way; the method can generally be converged, and if not, it is set that how many steps is required before stopping, so that the robots have unlimitedassociation power.

The invention provides a manufacturing method of a low-tar cigarette. The manufacturing method includes the following steps: pneumatic drying and dry ice swelling are carried out on tobacco leaves respectively; a certain number of expanded cut stems and a certain number of recombined tobacco leaves are doped into the tobacco leaves obtained after pneumatic drying and dry ice swelling are carried out so as to manufacture cut tobaccos; the cut tobaccos are wrapped with rapidly-burning cigarette paper to form a tobacco rod; the rapidly-burning cigarette paper is matched with an acetate fiber high-transmittance filter stick to enable the ventilation rate of the tobacco rod to range from 40% to 50%; an fragrance invigorating agent is applied to the acetate fiber high-transmittance filter stick; the tobacco rod is connected with the acetate fiber high-transmittance filter stick through tipping paper wrapping outside the tobacco rod and the acetate fiber high-transmittance filter stick; and a flavoring agent is applied to the contact part of the tipping paper and the lip. The invention further provides the low-tar cigarette. By means of the manufacturing method, the fragrance and the physiological satisfaction of the low-tar cigarette can be promoted, the effect of improving the taste perception of the contact parts such as the oral cavity and the lip is achieved, the shortcoming of insufficient sensual pleasures of the low-tar cigarette is offset, the effects of increasing milk sweet taste and baking sweet taste are achieved, and the insufficient tobacco smell sense is offset.

The invention discloses an intelligent detection system for beef taste quality. The detection system overcomes the shortcomings that an existing detection method is complicated to operate, high in cost, long in treatment time and the like. The detection system comprises an automatic beef taste quality detection device, a PLC (programmable logic controller) system, a data acquisition and analytic system and a driving system, the automatic beef taste quality detection device comprises an outer box, a sensor array carrying mechanism, a linear ball guide rail sliding table, a horizontal sample movable table and a positioning system, the PLC system comprises a PLC, a first relay, a second relay and a switch power supply, the data acquisition and analytic system comprises a sensor array and a data acquisition card, and the driving system comprises a first stepping motor, a second stepping motor, a first stepping motor driver, a second stepping motor driver, a electric pushing rod, a planetary reducer and an upper computer. According to the system, PLC technologies serve as a control core of the system, beef taste quality grades are automatically detected, the detection system is convenient to operate and rapid to run, detection time is saved, and economic investment and manual labor are reduced.

An oral composition and a method for enhancing tasting capability and tasting intelligence involve applying the oral composition of a specific design to a user's mouth, wherein the specific design comprises allowing the oral composition to release successively one or more stimulating factors in the user's mouth over time; allowing the oral composition to provide the user with an innovative tasting experience constructed from music-like, graduated, rhythmic tasting and mouthfeel while the stimulating factors successively dissolve in and release to the user's mouth in a predetermined manner; and conducting diagnosis, training and / or enhancement of tasting capability and / or tasting intelligence of the user based on the user's individual music-like, graduated, rhythmic tasting and mouthfeel.

Flavour modifying composition comprising one or more specific flavour modifying compounds, product comprising said flavour modifying composition, use of said flavour modifying composition for modifying taste perception in foodstuffs and beverages and method of improving taste perception in a foodstuff or beverage comprising adding said flavour modifying composition to said foodstuff or beverage.

The invention discloses a visual green tea quality sensing discrimination method based on olfaction and taste interaction, and belongs to the technical field of rapid nondestructive detection of tea quality. The method comprises the following steps: selecting green tea samples of different categories and grades, screening out porphyrin derivatives and pH indicators as color-sensitive materials, and fixing the color-sensitive materials on a substrate to prepare a sensor array; the method comprises the following steps: firstly, acquiring an original image of a sensor array through an image acquisition device, then acquiring an image after the sensor array reacts with green tea fragrance and tea soup, and finally subtracting RGB values of sensor units in the two groups of images to obtain a feature matrix of each sample; and constructing a discrimination model based on the feature matrix to realize discrimination of green tea samples with different qualities. According to the method, the green tea samples with different qualities can be quickly and accurately distinguished by utilizing a visualization technology, and the method has the characteristics of simplicity and convenience in operation and reliable result.

The present disclosure relates to the field of off-taste cancellation. More specifically, the present invention relates to compositions that limit, reduce or eliminate the perception of off-taste associated with soaps or soap bases. Such compositions include (i) an off-taste antagonist system associated with a perfuming ingredient as an off-taste counteracting agent, and (ii) at least one off-taste neutralizing system, the combination of which significantly reduces off-taste perception associated with soaps or soap bases. Such compositions, their use in combination with delivery systems, and their use in consumer products are objects of the present disclosure.

This invention relates to assays which screen for compounds that modulate taste elicited by the T1R2 / T1R3 sweet taste receptor which include a novel counter screen to eliminate false positives. In addition, the invention contemplates assays which screen for compounds that modulate taste elicited by the T1R1 / T1R3 umami taste receptor which include a novel counter screen to eliminate false positives. Preferably the assays are conducted in high throughput format thereby enabling the screening of many hundreds of different compounds whereby the counter screen significantly improves assay efficiency. Further, the invention relates to the use of the compounds identified in the subject screening assays to modulate T1R associated taste perception.

The present invention relates to the discovery of several genes of the domestic dog (Canine familiaris) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the canine Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal such as a dog by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.

This invention relates to assays which screen for compounds that modulate taste elicited by the T1R2 / T1R3 sweet taste receptor which include a novel counter screen to eliminate false positives. In addition, the invention contemplates assays which screen for compounds that modulate taste elicited by the T1R1 / T1R3 umami taste receptor which include a novel counter screen to eliminate false positives. Preferably the assays are conducted in high throughput format thereby enabling the screening of many hundreds of different compounds whereby the counter screen significantly improves assay efficiency. Further, the invention relates to the use of the compounds identified in the subject screening assays to modulate T1R associated taste perception.

The invention discloses a flavor recognition method based on a smell and taste association perception model, and relates to the technical field of flavor recognition methods, and the method comprisesthe steps: building the smell and taste association perception model, inputting flavor information, obtained by a smell and taste sensor, of different samples into the smell and taste association perception model, and extracting the characteristics of the smell and taste association perception model under the input flavor information through a wavelet packet transformation method, and inputting the characteristics into the GSSVM model to realize qualitative classification of different samples. The construction of the smell-taste associated perception model is based on a smell-taste associatednerve conduction path of a human body, and comprises the steps of constructing a smell-taste associated isolated bundle nuclear module, constructing a smell-taste associated thalamus posterior medialnuclear module and constructing a smell-taste associated structure module. According to the flavor identification method, qualitative analysis can be carried out on different flavor information more accurately.

The present invention relates to the discovery of several genes of the domestic dog (Canine familiaris) associated with taste perception. The invention provides, inter alia, the nucleotide sequence of the canine Tas1r1, Tas1r2, and Tas1r3 receptor genes, the amino acid sequences of the polypeptides encoded thereby, and antibodies to the polypeptides. The present invention also relates to methods for screening for compounds that modify the genes' function or activity, the compounds identified by such screens, and mimetics of the identified compounds. The invention further provides methods for modifying the taste preferences, ingestive responses, or general behavior of a mammal such as a dog by administering compounds that affect the function or activity of the gene or the polypeptide encoded thereby.