256 results about "Taste Sense" patented technology

Binding assays for identifying ligands that modulate human T1R3 polypeptide-associated taste are disclosed. These assays detect the specific binding of compounds to a human T1R3 polypeptide or the modulation of the specific binding of another compound that specifically binds human T1R3 polypeptide. The binding assays may include the use of detectable labels, e.g., radionuclides, enzymes, fluorophores, and the like. Compounds identified in these binding assays have potential application as T1R3 taste modulators and therefore potentially are useful additives in compositions for human or animal consumption.

The invention discloses a 3D printing production method of a multi-flavor sandwiched food. The technical scheme is as follows: the food produced by virtue of the 3D printing method has multiple flavors and is of a sandwiched spatial structure. During production, various food substrates (1) and sandwiched materials (2) are filled in a plurality of 3D printing heads; foods differing in spatial shape and quantity can be printed depending on design demands by virtue of the substrates (1) and the sandwich materials (2); and moreover, the sandwiched materials (2) can completely coat the substrates (1). So that the shortcoming of a conventional sandwiched food that sandwiched core is simplex is overcome; a special taste is realized; and demands of people on various taste senses are satisfied.

Use of at least one type of water-dispersible carotenoid nanoparticles as taste modulators in compositions of matter; process for taste modulation of compositions of matter in which at least one type of water-dispersible carotenoid nanoparticles is added to compositions of matter; and also taste modulators for compositions of matter comprising

(A) at least one type of water-dispersible carotenoid nanoparticles and

(B) at least one azo compound, comprising at least one azo group.

Disclosed are materials and methods relevant to taste transduction. Also disclosed are human gastrointestinal cells that comprise or are capable expressing endogenous taste signaling proteins. Also disclosed are human gastrointestinal cells that comprise or are capable of expressing endogenous taste signaling proteins as well as hormones, neurotransmitters or soluble mediators of the gastrointestinal tract that are involved in or affect metabolism, digestion and appetite. Also disclosed are the uses of these human cells or their membranes to study how compounds affect taste transduction and/or metabolism, digestion and appetite, including effects on satiety, emesis and diabetes.

Isolated nucleic acids encoding T2R76 polypeptides, recombinantly expressed T2R76 polypeptides, heterologous expression systems for recombinant expression of T2R76 polypeptides, assay methods employing the same, and methods for altering taste perception via administration of a T2R76 modulator. These T22R76 polypeptides can be expressed alone or co-expressed with another T2R polypeptide, preferably a different human T2R polypeptide. These T2R76 polypeptides specifcally respond to bitter ligands including brucine and propylthiouracil (PROP) and therefore can be used in assays that identify compounds that modulate, preferably block bitter taste.

The invention relates to a finger extrusion-frangible soft capsule and its preparation method and use. The preparation method comprises that an outer hydrophilic liquid phase and an inner oleophilic liquid phase coated by the outer hydrophilic liquid phase are extruded simultaneously by a coextrusion method; the extruded capsules are immersed in a solidification liquid to form seamless spherical soft capsules under the action of surface tension; the seamless spherical soft capsules are dried at a temperature of 10 to 40 DEG C at humidity of 15 to 50% for 18 to 28 hours; the finger extrusion-frangible soft capsules having sizes of 2-4mm are screened out from the dried seamless spherical soft capsules; and the finger extrusion-frangible soft capsules are embedded into cigarette filter tips. In smoking, a smoker can press and break the finger extrusion-frangible soft capsule by fingers according to personal favorite and habit so that release time of essence is controlled and a cigarette local flavor is changed and thus the finger extrusion-frangible soft capsule can provide taste sense and auditory sense dual enjoyment for smokers.

The present invention relates to a Pu'er tea toothpaste and a preparation method thereof. The Pu'er tea toothpaste is characterized by comprising a Pu'er tea extract, which is obtained by steps of low temperature pulverization, ultrasonic extraction, pressure filtration, separation and concentration. The Pu'er tea extract is combined with food-grade auxiliary materials comprising glycerin, sorbitol, PEG400, tetrasodium pyrophosphate, sodium dihydrogen phosphate, sodium phytate, sodium carboxymethyl cellulose, xanthan gum, sodium lauryl sulfate, calcium phosphate dihydrate, hydrated silica and essence to prepare the Pu'er tea toothpaste. The method fundamentally eliminates quality issues such as spoilage, degeneration, color changing, flavor changing and chemical safety of the tea toothpaste, and effectively prolongs a shelf period of the tea toothpaste. The tea toothpaste has multiple special efficacies, such as removing scale, decomposing residual smoke stains, tea stains and coffee stains in slits between the teeth, reducing plaque, preventing breeding of harmful bacteria, disinfecting, diminishing inflammation, stopping bleeding, eliminating odor, promoting the secretion of saliva, moisturizing mouth, recovering taste buds, improving taste sense, and enabling a user to taste better flavor of food, and is a natural healthful tea toothpaste.

The invention discloses a zhenjiang fragrant vinegar storage time identification method based on multisensor fusion. The identification method comprises the following steps of: selecting fragrant vinegar with different storage times as a representative sample; obtaining color and smell information of the sample by utilizing a colour olfactory sense sensor (a sensor array which is formed by fixing 9 porphyrins and derivatives of the 9 porphyrins, and 6 pH tracer agents on a hydrophobic membrane); obtaining the taste information of the sample by utilizing a multi-electrode taste sensor system (the taste sensor system is composed of four working electrodes including a gold electrode, a platinum electrode, a copper electrode and a glassy carbon electrode and a reference electrode through combining); and fusing the collected two groups of information data, and establishing a model of the relevant information, thus realizing identification on the storage time of the sample to be detected (see attached maps of the abstract for detailed steps and thoughts). The identification method provided by the invention identifies the fragrant vinegar at different storage times by utilizing a smell sense sensor and taste sense sensor fusion technology, meanwhile, the operation is simple, convenient, rapid and intelligentized, the information is complemented, and the result is reliable.

The invention relates to a preparation method of a brown lactic acid bacteria beverage containing coconut fruit particles. The preparation method comprises the steps of performing Maillard reaction, fermenting probiotics, preparing base material, mixing with milk and adding the coconut fruit particles, wherein the materials are portioned by weight. In the Maillard reaction, milk powder: glucose: water=10-20 parts: 6-10 parts: 70-84 parts; a reaction end point is that mixture turns dark brown; in the fermentation of the probiotics, lactobacillus casei is fermented for 48-72h at the temperature of 37-38 DEG C; in the step of preparing the base material, sugar: fructose-glucose syrup: pectin: water=2-6 parts: 6-10 parts: 2-6 parts: 78-90 parts; in the step of mixing with milk and adding the coconut fruit particles, fermentation solution of the probiotics: base material solution=1: 4, and homogenization is performed; 2-8 parts of the fruit particles are added in each 100 parts of dynamic mixture in an on-line manner; and after-ripening is performed for 4-8h at the temperature of 2-6 DEG C. Then dark brown milk liquid is obtained and has substantial feeling of the fruit particles in sensual aspect and taste sense; the brown lactic acid bacteria beverage integrates fermentation aroma of yoghurt and the Maillard reaction, caramel aroma and coconut aroma flavor; protein content is not less than 1.0g/100g; and viable count of lactic acid bacteria is not less than 1*10<10>cfu/ml. The brown lactic acid bacteria beverage has no fat, preservatives, sweeteners or pigments, has good suspension and stability, and can keep or restore balance of intestinal flora because of the addition of vitamins and minerals.

We have discovered a method to enhance sweetness comprising the use of a sweetener at a sub- to near-threshold concentration which is used in combination with a suprathreshold concentration of another sweetener. The sweetener used at the near-threshold concentration is selected based on its likely binding site in the human sweet taste receptor. The invention relates to the identification of agents that can modulate the taste response in humans (such as sweet taste enhancers) through assays based on a novel sweet receptor protein, heterologous expression systems containing nucleic acid constructs forming said novel sweet receptor protein, and the use of the novel sweet receptor protein in screening.

The invention provides a total-sense teaching method. Video image (vision comprising video images and cartoons) equipment, a full-surrounding sound installation (hearing comprising eight-channel and two-channel stereo), an object touching (touch) teaching aid (comprising real objects and models), smell sense (smell) equipment, a real object teaching aid and a taste sense (taste) real object teaching aid are combined organically; and teaching contents are showed sufficiently, and students can understand learned knowledge in an all-dimensional manner, so that the total-sense teaching method is formed. Smell sense odor-release teaching equipment consists of a fan, six-channel frequency electromagnetic valves, six odor-release bottles and a six-channel frequency remote controller. The total-sense teaching method has the advantages that 1, expression means are abundant and comprehensive, and an effect is vivid, lifelike, visualized and real; and 2, the students can watch videos, listen to stereo, touch the real objects, smell odor and taste food, and can personally understand the learned knowledge; abundant psychology cognitive structures are formed; and the knowledge is absorbed quickly and memorized well.

The invention discloses a nutrient-functional feed attractant containing the following components: 50-60% of sodium glutamate, 5-10% of disodium guanylate, 5-15% of yeast nucleotides, 15 -25% of glycine (by weight percent). The nutrient-functional feed attractantis regulated by functional nerves to be combined with taste sense, excites feeding center, promotes intake, improves intake quantity, and attracts animals to eat much so as to grow fast; simultaneously, the nutrient-functional feed attractant enhances the digestion function of stomach and intestine, effectively improves the intake quantity, and promotes the secretion of gastric acid and pepsin as well as the digestion function of the animals; and the digestion, conversion and utilization rates of the feed are improved. Without residual and toxic or side effect, the nutrient-functional feed attractant is safe, belongs to a green feed additive, and has excellent reflection effects in breeding practices.

The invention relates to a brewing technique of a total-juice fruit liqueur, and the brewing technique can be used for making up the research blank of the national fruity type fruit liqueur brewing technologies, improving the product quality of the national characteristic fruit liqueur, and simultaneously harmonizing the color, smell and taste sensing characteristics of the product so that lots of high-quality fruit production areas in south of China are possible to produce high-quality fruit liqueur products. The technical scheme adopted by the invention comprises the following operation steps of: (1) controlling maturity degree of raw materials; (2), picking and sorting; (3) crushing and pulping; (4) adding sulfur dioxide; (5) adding pectinase, and stewing at low temperature; (6) naturally heating, and adding yeast to start fermentation; (7) controlling the temperature for fermentation, and monitoring the fermentation; (8), separating, squeezing and continuing the fermentation; (9) performing primary distillation of the fermented wine; (10) performing secondary distillation; (11) adding distilled spirit to end the fermentation; (12) getting out the product from the tank and separating the product; and (13) clarifying, stabilizing, filtering and bottling the product.

A method for screening a potential modulator compound of a taste receptor wherein use is made of a BRET technique.

The invention discloses a fruit powder type oral flavor correction refreshing agent, which belongs to oral care refreshing products. The refreshing agent is prepared from the following raw materials in percentage by weight: 37-38% of fruit powder, 37-38% of mannitol, 18-18.5% of miracle fruit powder, 1.3-1.5% of fumed silica, 0.7-0.8% of monocalcium phosphate and 3.7-5.5% of essence. The invention also discloses a preparation method of the refreshing agent. The refreshing agent provided by the invention has good effects in refreshing oral cavity and covering oral odor and a certain function of improving taste sense.

The invention discloses a method for rapidly detecting mutton adulteration. The method comprises the following steps: leaching 10-25g of an adulterated mutton sample in 100ml of a potassium chloride solution for 30 minutes, filtering to obtain leach liquor of taste sense substances, contacting an electronic tongue sensor array with the leach liquor of the sample, and generating a sensor response signal; setting detection conditions of the sensor, including the sampling time of 120 seconds and the cleaning time of 10 seconds; extracting a steady-state value responded by the sensor at 80-120th second to serve as characteristic parameters, and obtaining content of doped chicken by utilizing multiple linear regression analysis and partial least squares regression respectively. The detection conditions of adulteration through the electronic tongue are optimized, and the adulterated mutton mixed with chicken is conveniently, objectively, rapidly, qualitatively and quantitatively determined.

The invention discloses a virtual sense realization method. The method comprises the steps of transmitting brain wave signals of a touch sense, a taste sense, a smell sense and the like in a virtual world to an encoding/decoding module in a host 1; according to human brain wave feature codes, performing encoding; and transmitting the signals to a brain stimulation module 3 for stimulating a sense region of the human brain to enable the human brain to generate the senses such as the touch sense, the taste sense, the smell sense and the like, wherein the brain stimulation module 3 can be a transcranial magnetic stimulation coil or other stimulation mode. The invention furthermore discloses a virtual sense realization apparatus. The apparatus comprises the glasses or the helmet, the host 1 (a mobile phone system, a CPU, a GPU, an ROM, an RAM, a hard disk, an external memory, Bluetooth, a wireless connector, a gyroscope, a sensor, a battery and the like), a loudspeaker 2, the brain stimulation module 3, laser and a camera 4, a projector or a display screen 5, a microphone 6 and a brain wave monitoring module 7. The brain wave signals of the senses in the virtual world are encoded by the encoding/decoding module in the host 1 according to the human brain wave feature codes and transmitted to the brain stimulation module 3 for stimulating the sense region of the human brain to enable people to generate the senses, the projector or the display screen 5 displays video signals, and the loudspeaker 2 plays audio signals, so that the virtual world can be the same as the real world in a visual sense, a hearing sense, the taste sense, the smell sense and the touch sense.

The invention relates to the field of foods and concretely relates to high protein yeast extract with a mellow taste and its preparation method and use. The high protein yeast extract comprises 60-75%, on a dried substance mass basis, of proteins and 40-60%, on a total protein mass basis, of a taste-active peptide with mellow taste-active peptide molecular weight of 180-500Da. The taste-active peptide comprises dipeptides and tetrapeptide. The dipeptides comprise Glu-Ala and Glu-Gly. The tetrapeptide is Glu-Leu-Cys-Gly. A mass fraction of the Glu-Ala to the taste-active peptide is in a range of 20-30%. A mass fraction of the Glu-Gly to the taste-active peptide is in a range of 20-30%. A mass fraction of the tetrapeptide to the taste-active peptide is in a range of 40-50%. The high protein yeast extract is pure natural, is rich in taste-active peptide, has taste-active peptide content about two times that of other common YE products, improves a base taste comprising not only fresh taste but also marginal tastes such as a mellow taste, mouth fillling, a lasting taste and a harmonious taste and provides abundant taste sense experience.

The invention relates to the technical field of cigarettes and food, and discloses a cigarette enriching the taste sense of the oral cavity. The cigarette comprises a cut tobacco section, a filtering section and an edible section. The edible section is prepared by wrapping rice paper around edible particles capable of nourishing the vitality and reinforcing the energy. According to the cigarette, the function area capable of being eaten is arranged, and the rice paper is adopted for guaranteeing the safety and sanitation of the edible particles. The limitation that merely flavors and fragrances are added into cut tobacco and a filter stick is broken through, the safety uncontrollability caused when the flavors and fragrances added into the cut tobacco generate substances after being combusted can be avoided, the technical limitation that ingredients the flavors and fragrances added into the cut tobacco and the filter stick can not be fully taken into the oral cavity by smoke is broken through, and a new idea and a new technical approach are provided for enriching the oral sense of the cigarette and expanding the special effect of the cigarette.

The invention discloses a method for rapidly evaluating ginseng-adulterated American ginseng based on mouth feel information. According to the method disclosed by the invention, an electronic tongue system based on a lipid bilayer sensitive membrane taste sense sensor is used for detecting taste sense information of the ginseng-adulterated American ginseng with different adulteration ratios at room temperature; a response value and a taste sense value of the sensor are taken as original information respectively and two types of mode identification methods are used for carrying out qualitative identification on the American ginseng with the different adulteration ratios; a linear partial least squares regression model between a typical taste sense characteristic and the adulteration ratio is established according to a change law of typical taste sense information; a bitter taste and astringent model is taken as an adulteration predication model which is used for rapidly evaluating the ginseng-adulterated American ginseng. According to the method disclosed by the invention, the American ginseng with different adulteration ratios can be evaluated to provide objective, accurate and quantized mouth feel information; indexes are simple and easy to understand; the operation is simple, and the evaluation is rapid and accurate; the method can realize the rapid qualitative and quantitative evaluation of the American ginseng with different adulteration ratios by taking the taste sense information as the indexes.