Molecular informatics
Nov 9, 2023
Predicting the taste of molecules is of critical importance in the food and beverages, flavor, and pharmaceutical industries for the design and screening of new tastants. In this work, we have built deep learning models to classify sweet, bitter, and...
Food chemistry
Nov 9, 2022
Taste peptides with umami/bitterness play a role in food attributes. However, the taste mechanisms of peptides are not fully understood, and the identification of these peptides is time-consuming. Here, we created a taste peptide database by collecti...
International journal of pharmaceutics
Oct 5, 2022
Bitter taste receptors were recently found to be involved in numerous physiological and pathological conditions other than taste and are suggested as potential drug targets. In vivo and in vitro techniques for screening bitterants as ligands come wit...
Food chemistry
Jan 10, 2022
To investigate the taste quality of gonads of Eriocheir sinensis during frozen storage, the difference in overall taste profile was determined by electronic tongue, and the contents of free amino acids and 5'-Nucleotides were measure. The results sho...
International journal of molecular sciences
Dec 4, 2021
Umami ingredients have been identified as important factors in food seasoning and production. Traditional experimental methods for characterizing peptides exhibiting umami sensory properties (umami peptides) are time-consuming, laborious, and costly....
Chemical & pharmaceutical bulletin
Aug 21, 2021
Bitter tastes are innately aversive and are thought to help protect animals from consuming poisons. Children are extremely sensitive to drug tastes, and their compliance is especially poor with bitter medicine. Therefore, judging whether a drug is bi...
International journal of molecular sciences
Aug 19, 2021
Accurate identification of bitter peptides is of great importance for better understanding their biochemical and biophysical properties. To date, machine learning-based methods have become effective approaches for providing a good avenue for identify...
Journal of the science of food and agriculture
Feb 18, 2021
BACKGROUND: Specialty coffee fascinates people with its bountiful flavors. Currently, flavor descriptions of specialty coffee beans are only offered by certified coffee cuppers. However, such professionals are rare, and the market demand is tremendou...
Nature communications
Feb 18, 2021
The integration and interaction of vision, touch, hearing, smell, and taste in the human multisensory neural network facilitate high-level cognitive functionalities, such as crossmodal integration, recognition, and imagination for accurate evaluation...
Food research international (Ottawa, Ont.)
Nov 10, 2020
Sensitivity of the somatosensory system may be influenced by multiple physiological parameters. Variations in oral physiology can arise from cross-cultural differences which may potentially affect sensory sensitivity. The aim of this case study was t...