166 results about "Taste Sense" patented technology

The invention belongs to the technical field of microorganisms, and particularly relates to an oral microorganism for identifying taste sensitivity as well as an identification method and application of the oral microorganism. On the basis of comparative study of young and old population, a screened oral microorganism combination covers wide characteristics of taste sensitivity difference, and the abundance of one or more of five oral microorganisms of a Haemophilus genus, a Fusobacterium genus, an Aggregate genus, a Lacnoanaerobacter genus and an Oribacterium genus is in significant positive correlation with the taste sensitivity, so that the oral microorganism combination can be used for accurately identifying the oral microorganisms of one or more of the five oral microorganisms of the Haemophilus genus, the Fusobacterium genus, the Aggregate genus, the Lacnoanaerobacter genus and the Oribacterium genus.

The invention relates to an intelligent lean optimization method and system for a food raw material formula and a medium, and the method comprises the following steps: building a problem according to a user demand, and inputting the problem into a large model; analyzing the large model according to answers output by the questions to obtain food raw material formula knowledge; structuring the food raw material formula knowledge and establishing a knowledge graph; and according to the taste relation in the knowledge graph and the food raw material dosage, calculating to obtain a corresponding product flavor index, and combining a deep reinforcement learning algorithm to dynamically adjust the food raw material dosage through iteration to realize multi-target optimization of the product flavor index, so that the optimized product flavor index is matched with a preset target value. Compared with the prior art, the accuracy and richness of the obtained food raw material formula knowledge are improved, the complex and changeable market requirements can be met, and the efficiency and precision of food raw material formula optimization are remarkably improved.

The invention provides an enzymolysis preparation method of a milk-derived taste enhancing peptide, which comprises the following steps: carrying out enzymolysis on a liquid dairy product by using flavourzyme and glutaminase, and then carrying out enzyme deactivation to obtain an enzyme-deactivated product; carrying out acidification centrifugation and ultrafiltration on the enzyme-deactivated product, and freeze-drying the separated effluent to obtain freeze-dried powder; and loading the freeze-dried powder, and separating by a glucose gel column. The product disclosed by the invention does not generate bitter taste, and compared with a sample which is not subjected to enzymolysis, the flavor level of an original skimmed milk product is enriched, and the sample subjected to enzymolysis has the mellow taste of caramel and frankincense. The method comprises the following steps: separating milk-derived taste active peptides from milk-derived taste active peptides, predicting delicate flavor, anti-oxidation and anti-inflammatory activity and ACE blood pressure lowering functional activity of separated peptide liquid through a model, performing taste verification on the peptides predicted to have taste activity through Fmoc solid-phase synthesis, and performing sensory verification on the milk-derived taste active peptides LSFD, EDIKQME, IKQMEAE and TEDELQDK after synthesis, so that the milk-derived taste active peptides are obtained for the first time and are subjected to sensory verification.

The invention discloses a taste receptor derived peptide capable of effectively detecting caffeine and a biosensor, and belongs to the technical field of biosensors. Currently, traditional spectrum and chromatography on which caffeine detection depends have the problems of expensive instruments, time-consuming detection, complex procedures and the like, and a sensor based on a taste receptor is also faced with the limitations of high cost, complex preparation process and easy inactivation of the receptor. In order to solve the problem, the taste receptor derived peptide provided by the invention has an amino acid sequence as shown in SEQ ID NO: 4, the biosensor comprises a substrate and a disc interdigital electrode, and a carbon nanotube is firmly attached to the electrode and is connected with the taste receptor derived peptide. The biosensor can specifically detect caffeine in a beverage, has no response to other substances, and has application potential in the fields of food quality control, clinical drug monitoring, public health safety assessment and the like.

To enable installing, at appropriate positions, respective sensors for acquiring various kinds of information necessary for controlling a robot in a multimodal manner; and to acquire information from the respective sensors in an appropriate state and at appropriate timing.SOLUTION: In a hand tool 50, sensors having respective different information acquisition functions are attached to respective finger parts 22A, 22B, 22C, 22D, and 22E. In other words, sensors for acquiring various kinds of information necessary for controlling a robot are attached. A visual sensor 51A for detecting visual information is attached to a thumb, an auditory sensor 51B for detecting auditory information is attached to an index finger, an olfactory sensor 51C is attached to a middle finger, a tactile sensor 51D for detecting tactile information is attached to a ring finger, and a taste sensor 51E for detecting taste information is attached to a little finger.SELECTED DRAWING: Figure 4

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.

The invention relates to a food sensory evaluation method and device based on an attention mechanism, equipment and a medium. The method comprises the following steps: acquiring sensory information such as vision, smell, taste and touch of a food sample through multi-modal data acquisition equipment, and performing standardization processing to obtain a sensory feature matrix; generating a sensory feature vector set by using a pre-established multi-modal feature extraction model; modeling each sensory dimension relationship by means of an attention layer in a deep learning network, and calculating to obtain an attention weight of each sensory feature; and performing weighted combination on the sensory feature vector set based on the weight to generate a comprehensive sensory feature basic representation. According to the method, the association among the multi-modal sensory characteristics is effectively modeled through an attention mechanism, and a scientific and efficient solution is provided for food sensory evaluation.

The invention relates to the technical field of sensory evaluation, in particular to a sensory evaluation method of Kokumi taste. The Kokumi taste sense organ evaluation method comprises the following steps: establishing a sense organ group by screening and training product evaluators, and determining optimal sense organ evaluation conditions in the aspects of matrix selection, Kokumi substance addition amount, sample amount, temperature, swallowing mode and whether a nasal splint is used or not. Then selecting a consumer to carry out CATA sensory inspection on the blank matrix and the matrix added with the Kokumi substance under the optimal sensory condition; and carrying out statistics on descriptors with significance in the CATA questionnaire, carrying out time-intensity (TI) analysis, determining sensory attributes as descriptors of Kokumi taste according to a TI result, establishing a reference system, and finally, carrying out scoring quantification on each attribute of the sample by an evaluation group. According to the sensory evaluation method disclosed by the invention, the taste attribute of the Kokumi can be accurately described, the sensory difference between different substances with the Kokumi attribute can be identified, and finally, the Kokumi taste sensory evaluation method is successfully established.

The invention belongs to the technical field of exhaled gas analysis, and particularly relates to an exhaled gas composition for identifying taste sensitivity and a screening method and application thereof. The taste sensitivities of individuals of different age groups are collected by adopting a sensory evaluation method, volatile compound components in exhaled gas are analyzed by adopting high-resolution mass spectrometry, and characteristic exhaled gas markers remarkably related to the taste sensitivities are screened by adopting difference analysis and correlation analysis. Therefore, the exhaled gas marker combination obtained through screening is used for identifying the individual taste sensitivity, and the method has the advantages of being convenient to sample, non-invasive, high in subject acceptability and wide in application range.

The invention discloses a thyme identification method based on combination of multiple technologies of GC-IMS, electronic nose and electronic tongue, and belongs to the technical field of plant aroma component analysis and origin traceability, the thyme identification method comprises the following steps: drying and crushing a thyme sample, and preparing a to-be-detected sample by adopting a headspace extraction method; respectively carrying out GC-IMS detection, electronic nose detection and electronic tongue detection on the sample to be detected to obtain characteristic data; fusing the feature data, preprocessing by adopting PCA (principal component analysis), constructing an OPLS-DA (orthogonal partial least squares-discriminant analysis) origin identification model through orthogonal partial least squares discriminant analysis, and screening difference feature markers of which the VIP value is greater than or equal to 1.5; detection data of a thyme sample with an unknown production place is input into the production place identification model, a production place identification result is output, three advanced analysis technologies of GC-IMS, an electronic nose and an electronic tongue are jointly applied, the quality characteristics of thyme are comprehensively represented from three dimensions of volatile component composition, overall smell characteristics and taste characteristics, the information amount is rich, and the method is suitable for large-scale popularization and application. And the representation is more comprehensive and objective.

The invention provides a sweet substance screening method and application, and relates to the field of sweet substance development and application, and the sweet substance screening method is characterized by comprising the following steps: providing a sweet substance, analyzing the sweet substance by adopting an electronic tongue technology and a molecular docking technology to obtain first information and second information of the sweet substance, and constructing a bimodal model at the same time, obtaining a screening result; according to the technical scheme provided by the invention, taste features of various common sweet substances are analyzed in a mode of combining an electronic tongue technology and a molecular docking technology, so that taste feature differences of the sweet substances and sucrose can be effectively compared; a machine learning prediction model based on taste attribute values of nine electronic tongue sweet substances and four molecular docking characteristic values is established, and sensory evaluation is used for verification; sweet substances similar to cane sugar in taste are rapidly screened, and the screening accuracy is improved. Based on the method, a thought is provided for excavation and development of novel sweet substances.

The invention discloses a low-sodium myofibrillar protein flavor prediction method and a low-sodium myofibrillar protein flavor prediction device. The method comprises the following steps: firstly, constructing a protein-flavor interaction system containing myofibrillar protein, potassium chloride, kappa-carrageenan and representative aldehyde flavor compounds; then, by means of spectroscopy, rheometer combination, an electronic tongue and the like, protein conformational change, typical aldehyde molecule binding rate and taste features are represented in a multi-dimensional mode. And establishing a random forest prediction model, taking protein conformation parameters as input, and taking a flavor binding rate and effective taste intensity as output. The model can reveal cross correlation between protein conformations and functions and identify key conformation parameters that affect flavor. And in combination with quantification and prediction capabilities of the model, a conformation-flavor relationship can be systematically analyzed, a basis is provided for optimization of a low-sodium formula, flavor is enhanced while salty taste is increased and bitter taste is inhibited, and healthy and sustainable development of low-sodium meat products is promoted.

A method of training a machine learning model for evaluating flavor profiles of an alcoholic beverage includes a spectral sensor collecting optical properties of the beverage or flavoring agent suspended in the beverage within a container. Temperature and pressure sensors collect environment data of the container during a flavoring session. A control apparatus displays a user interface requesting a taste tester to select labels for the session. A control apparatus memory stores selected labels responsive to the taste tester's selections. A feature extraction module extracts features from the optical properties and environment data based on predetermined criteria. A machine learning engine trains a machine learning model to continuously learn flavor characteristics under a plurality of flavoring sessions using the extracted features and selected labels. The trained machine learning model is deployed for quality control and for determining the difference between a good batch and poor batch of the alcoholic beverage.

The invention discloses a fluorescent array sensing system based on bionic taste sense, a construction method of the fluorescent array sensing system and application of the fluorescent array sensing system in food safety intelligent detection. According to the system, a functionalized ultrathin Ti3C2 MXene nanosheet serves as a bionic tongue carrier, multicolor silver nanoclusters synthesized by oligonucleotide chains are adsorbed on the surface of the functionalized ultrathin Ti3C2 MXene nanosheet to serve as bionic taste bud cells, different DNA chains can form different fluorescence emissions, the characteristic that fluorescence can be designed is achieved, and the preparation process of signal molecules can be greatly simplified. When a plurality of hazardous substances are added into the sensing array at the same time, the Ti3C2 MXene with strong binding capacity can preferentially capture a target object, and the silver nanoclusters with weak binding capacity can release or adsorb, so that fluorescence signals with different colors are changed, and a characteristic fingerprint spectrum is formed. And in combination with a machine learning algorithm, rapid, accurate, qualitative and quantitative intelligent identification of multiple food hazardous substances can be realized at the same time, and a new strategy is provided for simultaneous detection of multiple hazardous substances in food safety.

This invention discloses the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, and / or the application of OfGr64a, or substances regulating the expression of the OfGr64a-encoding gene, or substances regulating the activity or content of OfGr64a, in the preparation of products regulating the feeding amount and / or sucrose sensitivity and / or growth of the Asian corn borer, wherein OfGr64a is any one of the following a1)-a3): a1) a protein with the amino acid sequence shown in Sequence 2 of the sequence listing; a2) a protein with the same biological function obtained by substituting and / or deleting and / or adding one or more amino acid residues of the amino acid sequence shown in Sequence 2 of the sequence listing; a3) a protein with 80% or more identity with the amino acid sequence shown in Sequence 2 of the sequence listing, derived from the Asian corn borer, and having the same biological function. The application can significantly reduce the amount of food consumed by the Asian corn borer, reduce its sensitivity to sucrose, and inhibit its growth.

The invention belongs to the technical field of food measurement, and relates to a method for determining the optimal sour-sweet ratio of a solution. The method comprises the following steps: (1) preparing a single sweet-sour taste solution sample according to a concentration gradient sequence; (2) evaluating the single sweet-sour taste solution, and determining the mass concentration addition range of sweet-sour substances; (3) preparing sweet-acid compound solution samples with different mass concentration combinations based on the mass concentration adding range; (4) evaluating the solution sample, and counting the selection proportion of different sweet and sour strengths; (5) establishing a sweet-sour strength selection ratio curve, and determining a mass concentration basic value of a sweet-sour substance with the most suitable sour-sweet ratio; and (6) respectively measuring difference threshold values of sweet and sour substances, calculating a mass concentration correction value, and determining an optimal sour-sweet ratio formula based on a mass concentration basic value. Compared with the prior art, the method does not need invalid testing, is higher in efficiency and accuracy, and can effectively reduce the research and development cost of products.

In order to provide a new agent for hair pigmentation treatment in subjects, the present invention suggests an active agent for use in the treatment of hair pigmentation, wherein the active agent activates, enhances, inactivates, blocks or dampens the cellular response of the taste receptor TAS2R50 or interferes with the expression of said receptor. Furthermore, the present invention is directed to the use of said active agent as a medicament, a cosmetic or a food supplement in therapeutical or non-therapeutical treatment of hair pigmentation. In addition, the invention is directed to a corresponding cosmetic or medical hair pigmentation regulating or modulating composition or food supplement.

The invention discloses a traditional Chinese medicine decoction piece quality evaluation method fusing multi-modal intelligent sensory data. The method comprises the following steps: step 1, acquiring and preprocessing multi-modal sensory data; 2, performing feature extraction to obtain a sensory feature vector of each kind of sensory data; 3, performing feature level fusion on the visual feature vector, the smell feature vector and the taste feature vector to generate a comprehensive sensory feature vector set; 4, performing feature analysis on the comprehensive sensory feature vector by using an improved t-SNE algorithm, and generating a quality evaluation result by using LightGBM; 5, analyzing the trend of quality fluctuation of the traditional Chinese medicine decoction pieces by using a time sequence analysis method, and predicting a potential quality problem and a future quality change trend; and step 6, outputting a quality evaluation report and performing data visualization display. According to the invention, through multi-modal data fusion and the improved t-SNE algorithm, the accuracy of quality evaluation of the traditional Chinese medicine decoction pieces is improved.

The utility model discloses a tongue sleeve capable of isolating uncomfortable taste. The tongue sleeve comprises a tongue sleeve body, wherein one end of the tongue sleeve body is open and is sleeved on the tongue of a patient; an adjusting structure used for adjusting the size of the tongue sleeve body to adapt to the shapes of tongues of different patients is arranged in the tongue sleeve body, and a shaping pasting ring used for pasting the end of the tongue sleeve body to the tongues of the patients is annularly arranged on the opening of the tongue sleeve body; the tongue sleeve body is further provided with a dessert supply structure which is communicated with an inner cavity of the tongue sleeve body so as to supply dessert to the tongue of the patient. The medicine bottle has the advantages that when people take medicine, stimulation of medicine smell to the tongue can be effectively relieved, and the conflict psychology of medicine taking can be reduced.

This information processing device can improve resolution of a taste that can be reproduced in the oral cavity of a person. The information processing device: causes a display unit to display an image which is indicated by image data indicating the image and in which taste data indicating one or more tastes is associated with each of at least some pixels; and outputs, on the basis of an operation received via the image displayed on the display unit, the taste data associated with the pixel designated by the operation.

The present application relates to a kind of taste sensor based on electrical signal, preparation method and its detection method.Taste sensor device structure is constituted by one metal / metal oxide functional electrode and three Ag / AgCl electrodes deposited on substrate, wherein metal layer and Ag electrode are deposited on substrate by evaporation deposition, and metal oxide functional layer and AgCl layer are formed on it by electrochemical method, and taste simulation and identification function are realized by measuring the potential between metal / metal oxide functional electrode and Ag / AgCl electrode and the conductance and alternating current impedance between the other two Ag / AgCl electrodes.The taste sensor of the present application has the characteristics of simple preparation process, fast measurement response and wide application, etc.

The invention relates to immortalized canine taste cells and to cells derived therefrom, and to in vitro methods using said cells.

The present invention discloses a salty and fresh bifunctional flavor peptide and its preparation method and application, and relates to the field of biotechnology. The amino acid sequence of the salty and fresh bifunctional flavor peptide is shown in any one of SEQ ID NO.1-4. The present invention adopts a composite protease enzymatic hydrolysis method to prepare an enzymatic hydrolyzate rich in salty and fresh bifunctional flavor peptides, and uses peptide omics and molecular docking technology to identify and screen out multiple salty and fresh bifunctional flavor peptides, while evaluating and predicting the transmembrane domains of taste receptors, and analyzing the chemical bonds and docking sites of the salty and fresh bifunctional flavor peptides docking with taste receptors, summarizing the key chemical bonds and binding sites of the interaction between the salty and fresh bifunctional flavor peptides and salty receptors, and evaluating their salty and umami intensity. The salty and fresh bifunctional flavor peptides screened by the present invention have strong saltiness and umami, can be used as a substitute for sodium salt, and are used to prepare low-salt and low-sodium foods. The present invention also provides a certain reference for quickly and easily obtaining salty and fresh bifunctional flavor peptides.

The invention provides an application of a TAS2R14 molecular sensory artificial intelligence biosensor in key quality attribute identification of bitter taste of Jinvibration oral liquid. The application comprises the following steps: (1) constructing a biosensor; (2) determining the interaction strength of the sample to be detected and the taste receptor protein by adopting an electrochemical workstation; (3) carrying out specific elution on the key quality attributes combined on the bitter receptors; (4) identifying chemical components in the eluent, comparing the chemical components with all components of the sample to be detected, and screening potential bitter key quality attributes; (5) designing and constructing a pharmacophore of a bitter receptor TAS2R14 agonist of the pharmacophore model; (6) screening to obtain bitter key quality attributes of the Jinvibration oral liquid; and (7) verifying the obtained bitterness key quality attribute. According to the invention, a TAS2R14 bitter protein receptor is taken as an entry point, 10 bitter key quality attributes of the Jinvibration oral liquid are screened out, and method guidance is provided for quality evaluation and control of a traditional Chinese medicine compound oriented by property, taste and efficacy.

The invention belongs to the technical field of quality evaluation of traditional Chinese medicinal materials, and provides a poria cocos medicinal material quality evaluation method based on an intelligent sensory technology, which comprises the following steps: S1, data acquisition: respectively acquiring tactile, visual, olfactory and gustation data of different poria cocos samples by using a texture analyzer, a color photometer, an electronic nose and an electronic tongue; s2, model establishment: carrying out data fusion on the tactile, visual, olfactory and taste data of the different poria cocos samples, and establishing a production place identification model or an authenticity identification model or a grade discrimination model by adopting PLS-DA; s3, sample detection: inputting tactile, visual, olfactory and taste data of a to-be-detected poria cocos sample into the production place identification model, the authenticity identification model or the grade identification model, and judging the type, authenticity or grade of the production place according to a model prediction result. The method can distinguish poria cocos from different producing areas, and provides a scientific basis for quality control and producing area identification of poria cocos.

The present invention discloses a bionic taste sensor based on taste receptors and its application, belonging to the field of electrochemical sensor technology. The bionic taste sensor includes a working electrode and an antibody complex matched with the working electrode. The working electrode includes a glassy carbon electrode, a sheet material loaded with gold nanoparticles modified on the surface of the glassy carbon electrode, and a taste receptor protein assembled on the sheet material; the antibody complex is a metal organic framework material loaded with gold nanoparticles and an antibody against taste receptors. The present invention can effectively distinguish taste substances by utilizing the specific recognition between taste receptors and taste substances or anti-taste receptor antibodies; the metal organic framework material loaded with gold nanoparticles is modified on the antibody, and the electrochemical response performance is significantly improved through immune amplification, thereby improving the detection sensitivity of the biosensor.

The invention discloses a taste sense detection device and method based on electroencephalogram signals, and relates to the technical field of taste sense detection.The device comprises a taste sense stimulation unit, a reference unit, a mouthpart, an electroencephalogram signal acquisition module and a data processing module, and the taste sense stimulation unit comprises a taste sense stimulation liquid bottle and a first pump pipe; the first pump pipe is used for leading out taste stimulation liquid in the taste stimulation liquid bottle, the reference unit comprises a reference liquid bottle and a second pump pipe, the second pump pipe is used for leading out reference liquid in the reference liquid bottle, the mouthpiece comprises a plurality of channels, and each channel is used for being inserted into the first pump pipe or the second pump pipe; the electroencephalogram signal acquisition module is used for acquiring a first electroencephalogram signal when the testee tastes the taste stimulation liquid through the mouthpart; when the testee tastes the reference liquid through the mouthpart, collecting a second electroencephalogram signal; the data processing module is used for generating a taste detection result according to the first electroencephalogram signal and the second electroencephalogram signal. The objectivity of taste detection can be improved.

To enable highly accurate recipe evaluation by estimating an evaluation value of food or beverage created according to a cooking recipe not only based on taste but also multifaceted evaluation items.SOLUTION: A recipe evaluation device (10) comprises means (22) that acquires recipe information including at least information on a preparation method and ingredients, and means (23) that estimates evaluation values of multifaceted evaluation items for food or beverage created with a food recipe of recipe information on the basis of the acquired recipe information. The multifaceted evaluation items include, in addition to taste evaluation items, at least texture evaluation items, appearance evaluation items, temperature evaluation items, sound evaluation items during eating or drinking, functional evaluation items, sensory evaluation items after eating or drinking, palatability evaluation items, or combination evaluation items. The recipe information may be acquired from a generative AI so as to match food preferences and requests. The recipe evaluation device can extract factor information (such as preparation steps and ingredients) indicating a causal relationship or a correlation relationship with the evaluation items using causal inference or feature amount selection.SELECTED DRAWING: Figure 2

Smell loss (hyposmia) is a common cognitive deficit perceived clinically as a nasal abnormality but, in reality, it is a deficit of complex biochemical detection and processing of externally generated chemical events. A major mechanism initiating hyposmia involves abnormalities of growth of human olfactory cells through altered growth factor stimulation of stem cell activity. While several growth factors are involved well known signaling substances generate and perpetuate this process; among these substances are cAMP and cGMP. We have hypothesized a role for cAMP in taste and olfaction as a growth factor necessary for stem cell maturation. We have thus measured cAMP and cGMP in parotid saliva of 19 normal subjects and 144 patients with hyposmia to evaluate roles for these signals in cognition. Results indicate that patients secrete significantly less cAMP (0.40+ / −0.03 pmol / mg protein (Mean+ / −SEM); patients; 0.67+ / −0.09, normals, p<0.005) and significantly less cGMP (0.072+ / −0.003, patients; 0.100+ / −0.007, normals, p<0.005) than do normals. While parotid gland secretions relate directly to taste bud growth factors many substances secreted in saliva are similar to those secreted in nasal mucus. The present results indicate aberrant signaling in saliva may serve both as a marker for hyposmia and as an indicator of a mechanism which interferes with olfactory system function.