A fly rhodopsin sheds light on thermal taste

Cell Calcium ◽  
2020 ◽  
Vol 91 ◽  
pp. 102259
Author(s):  
Molly Stanley ◽  
Sasha A.T. McDowell ◽  
Michael D. Gordon
Keyword(s):  
Thermal Taste

Thermal Taste and Anti-Aspiration Drugs: A Novel Drug Discovery Against Pneumonia

2014 ◽  
Vol 20 (16) ◽  
pp. 2755-2759 ◽  
Author(s):  
Satoru Ebihara ◽  
Takae Ebihara ◽  
Peijun Gui ◽  
Ken Osaka ◽  
Yasunori Sumi ◽  
...  
Keyword(s):  
Drug Discovery ◽  
Thermal Taste ◽  
Novel Drug

scholarly journals Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 23
Author(s):  
Margaret Thibodeau ◽  
Gary Pickering
Keyword(s):  
Binary Mixture ◽  
Binary Mixtures ◽  
Aqueous Ethanol ◽  
Ethanol Concentration ◽  
Alcoholic Beverages ◽  
Complex Stimulus ◽  
Aluminium Sulphate ◽  
Binary Solutions ◽  
Wide Range ◽  
Thermal Taste

Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.

Application of TCATA to examine variation in beer perception due to thermal taste status

2019 ◽  
Vol 73 ◽  
pp. 135-142 ◽  
Author(s):  
Jessica Mitchell ◽  
John C. Castura ◽  
Margaret Thibodeau ◽  
Gary Pickering
Keyword(s):  
Thermal Taste

scholarly journals Sweet Thermal Taste: Perceptual Characteristics in Water and Dependence on TAS1R2/TAS1R3

2020 ◽  
Vol 45 (3) ◽  
pp. 219-230
Author(s):  
Danielle Nachtigal ◽  
Barry G Green
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Heat Sensitivity ◽  
Cool Temperature ◽  
New Information ◽  
Controlled Flow ◽  
Perceptual Characteristics ◽  
Thermal Taste ◽  
Replicate Measurements ◽  
Initial Objective

Abstract The initial objective of this study was to determine if activation of the sweet taste receptor TAS1R2/TAS1R3 is necessary for perception of sweet thermal taste (swTT). Our approach was to inhibit the receptor with the inverse agonist lactisole using a temperature-controlled flow gustometer. Because all prior studies of thermal taste (TT) used metal thermodes to heat the tongue tip, we first investigated whether it could be generated in heated water. Experiment 1 showed that sweetness could be evoked when deionized water was heated from 20 to 35 °C, and testing with static temperatures between 20 and 35 °C demonstrated the importance of heating from a cool temperature. As in previous studies, thermal sweetness was reported by only a subset of participants, and replicate measurements found variability in reports of sweetness across trials and between sessions. Experiment 2 then showed that exposure to 8 mM lactisole blocked perception of swTT. Confirmation of the involvement of TAS1R2/TAS1R3 led to an investigation of possible sensory and cognitive interactions between thermal and chemical sweetness. Using sucrose as a sweet stimulus and quinine as a nonsweet control, we found that dynamic heating capable of producing thermal sweetness did not increase the sweetness of sucrose compared with static heating at 35 °C. However, swTT was disrupted if trials containing sucrose (but not quinine) were interspersed among heating-only trials. These findings provide new information relevant to understanding the perceptual processes and receptor mechanisms of swTT, as well as the heat sensitivity of sweet taste in general.

scholarly journals Examination and Validation of Classification Schema for Determining Thermal Taste Status

2019 ◽  
Vol 12 (2) ◽  
pp. 69-89 ◽  
Author(s):  
Margaret Thibodeau ◽  
Anthony Saliba ◽  
Martha Bajec ◽  
Gary Pickering
Keyword(s):  
Thermal Taste

Thermal taste, PROP responsiveness, and perception of oral sensations

2008 ◽  
Vol 95 (4) ◽  
pp. 581-590 ◽  
Author(s):  
Martha R. Bajec ◽  
Gary J. Pickering
Keyword(s):  
Thermal Taste
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