本研究はブドウ糖,ショ糖およびコーンシロップソリッドがアイスミルクの甘味度,安定性および軟らかさに及ぼす影響を調査すること,更にはこれらの品質を満足するための最適な前記3種の糖配合を探索することを目的とした.糖の添加率を3水準設定し,要因配置法に基づいて15種のアイスミルクを調製した.甘味度,安定性と軟らかさを特性値として評価した.糖の添加率と特性値の関係を応答表面法にて解析した.解析の結果,各特性値に対し0.76～0.95の重相関係数を示す有意な近似式を得た.ブドウ糖の増量は組織を軟らかくするが,安定性上好ましくなく,ショ糖の増量は甘味度を増し安定性を改良することがわかった.コーンシロップソリッドの添加効果は安定性改良であることも明確となった.また個々の糖の交互作用に関する知見も得られた.応答表面マップから,相反する要求品質を満足するのに最適な糖の配合比率を得た.

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The stems of Albizia myriophylla or Cha-em Thai have sweet compounds, which can be extracted by the ultrasound-assisted extraction (UAE) method. This study was to optimize the UAE conditions for maximum Chaem Thai extract relating to the saponin, flavonoid and sugar contents, using box-behnken design (BBD) with response surface methodology (RSM). Three factors and three levels including extraction temperature (X1), sonication time (X2) and extraction ratio (X3) were the independent variables used to optimize the extraction process. The optimized condition for UAE was 64ºC for temperature, 44 min for sonication time and 1:11 g/mL for extraction ratio. At this condition, the experimental values of saponin (1.5920 ± 0.0235 mg/gDW) was closely the predicted values (1.6590 mg/gDW). In addition, UAE extracts showed excellent DPPH radical scavenging activity. The BBD with RSM optimization study showed that the ultrasound-assisted extraction gave higher yield of compounds from Cha-em Thai than the conventional method.

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Studies have shown that the sugar content of sugar-sweetened beverages (SSBs) is associated with an increased risk of dental caries and erosion. Interestingly, the market shares of SSBs differ significantly between Japan and China. This study aimed to investigate the disparities in eating habits, especially sensitivity to

, between Japanese and Chinese students. A total of 100 healthy Japanese and Chinese participants aged 19-34 years without any taste disorders were surveyed. The participants were asked to complete a questionnaire regarding their eating habits and undergo a sensitivity test. We found that Japanese students tended to consume a higher proportion of sweet snacks and sugar-free beverages in their daily choices, whereas a lower proportion of Chinese students consumed the same (p<0.01). Additionally, compared with Chinese students, Japanese students were generally less concerned about the use of artificial sweeteners (p<0.05). However, the longer Chinese students lived in Japan, the less likely they were to worry about artificial sweeteners. This study revealed differences in the sensitivity to between Japanese and Chinese students. These findings may help promote the development of public health initiatives, aimed at reducing the prevalence of tooth decay and related oral or general diseases. (J Osaka Dent Univ 2024; 58: 101-109)

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The present article was to review the evaluation system to quantify the bitterness of medicines and its suppression using the taste sensor, in order to realize the theoretical design of taste-masking formulations. The sensor responses obtained by the eight sensors allowed not only the quantitative evaluation of the bitterness of the substance but also the interpretation of the perception mechanism and the characteristics of the bitter substance by using a principal component analysis. Single or multi regression analysis using the selected factors as explanatory variables allowed us the quantitative evaluation of bitterness for basic drugs, and single, binary- and multiple-component amino acid solutions. The effects of a bitterness-receptor antagonist, lipoprotein (BMI-40) could be evaluated using bitter-sensitive sensor. Whereas the sweet-sensitive sensor was useful for prediction of suppressed bitterness by sweeteners. Finally the possibility of molecular imprinted polymer as a screening system for bitterness-suppression for targetted drug was demonstrated. Hopes are that this study will serve as a step that the taste sensor will be actively used for efficient and effective designing of bitterness masking formulation.

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Anionic derivatives of β-glycyrrhetinic acid (GA) containing a carboxylate- and a sulfate-terminated substituent at the C-3 position were prepared and assessed for their relative . A molecular mechanism for sweet taste expression of these derivatives was discussed assuming CPK molecular models of the N-terminal α-helix fragment of the T1R3 protein, which was a likely candidate for the binding site of GA derivatives and helped well explain their .

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The evaluation result of the commodities in daily life has an important meaning for Kansei engineering. However, neither the particular evaluation technique nor the analysis technique has been so researched. The “graphical modeling”is applied to analyze the time series judgments in the Kansei and sensory evaluation. This is a technique to which the pass analysis is done with the repeated calculation. Three kinds of same maker's chewing gums are used as stimuli. They are muscat taste, Japanese apricot taste, and bubble gum. The five items in each stimulus that are evaluated with a 5-point rating scale are used, for example, , fl avor, palatability, and so on. The causal relations of all 15 kinds are analyzed with the results of ten subjects. In the time series of evaluation values, the time order always corresponds to the causal relation. Only the pass coefficient from the evaluation of the previous state to the following evaluation is calculated. A comparatively strong causal relation is admitted to the evaluation item that relates to the characteristic of each stimulus. It is suggested that the Kansei and sensory evaluation of an important quality of the commodities is not to become independent reciprocally in the time series. This means that the previous evaluation exerts the influence until the future

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ギムネマシルベスタ茶が甘味を特徴とする食べ物のおいしさに及ぼす影響について調べるとともに、ギムネマシルベスタ粗抽出液が甘味物質の呈味閾値にどのような変動を引き起こすのか検索した。ギムネマシルベスタ茶を味わった後、甘味を特徴とする食べ物については、ギムネマシルベスタ茶を味わう前に比べ、おいしさ評価に著しい変化がみられた。ギムネマシルベスタ粗出液を味わった後の約25種の甘味閾値(ガラクトオリゴ糖、ラクチュロース等)は、味わう前のそれらに比べ有意(p<0.01)に高い値を示した。酸、塩、苦、うま味閾値では、味わう前と後では、有意差がみられなかった。

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近年，生活習慣病の予防の面で砂糖以外の甘味料への需要が急増しているが，サッカリンなどの人工甘味料は安全性の観点からその利用が規制される傾向にある．これに対して甘草抽出物やステビア抽出物などの天然の甘味料は安全性も高く砂糖に替わるものとして注目されているが，その甘味質は十分なものではないものが多い．
本研究は最近注目されている植物性の天然甘味料の一つ羅漢果を取り上げ，その甘味成分である4種のトリテルペン配糖体（mogrosideV，11-oxo-mogrosideV，mogrosideIVおよびsiamenosideI）について甘味質を評価した．その結果，いずれの配糖体もレバウディオサイドA（ステビア抽出物），グリチルリチン酸ジカリウム（甘草抽出物），サッカリンナトリウムと比較して，砂糖に近い良質な甘味特性を示すことが明らかとなった．
さらに，完熟果実を用いれば，工場レベルでの比較的簡単なクロマト操作だけで，(1) 苦み (2) 後引き (3) しつこさ (4) くせ (5) 渋味 (6) 刺激 (7) すっきり感 (8) まろやかさのいずれの要素についても良好な甘味特性を有する羅漢果甘味配糖体濃縮物（甘味配糖体合計含有率 : 約35％）が得られた．したがって，このような羅漢果甘味配糖体濃縮物は，飲料類，菓子類，調味料，卓上甘味料などの食品用の甘味素材として極めて有用であると考えられる．
ついで，羅漢果の主甘味成分であるmogrosideVに殿粉を糖供与体として酵素転移させ，糖化型アミラーゼで糖鎖調製した部分分解グリコシル化mogrosideVの甘味改善効果について調べた．その結果，mogrosideVに付加したグルコース残基数が1～3分子と増加するにしたがい，甘味強度は低下傾向を示したが，甘味質が一段と改善できることがわかり，なかでもmogrosideV＋3glcは砂糖が示す甘味特性とほぼ一致する域に達した．したがって，本部分分解グリコシル化mogrosideVは，食品添加物として登録する必要はあるが，新しい甘味素材として大きく期待される．

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Minor changes to surroundings with respect to foods can change the evaluation of food portions, food selection and taste. This study aimed to investigate the effects of dish colour on taste perception. Thirty-one subjects participated in this experiment. The subjects were asked to evaluate the

, saltiness, sourness and their overall liking for the food (popcorn) on 9-point Likert scales, based on its appearance. Pictures of popcorn in dishes in five different colours (black, blue, red, white, and yellow) were presented on a computer screen. The popcorn in the yellow dish had a higher overall liking rate and was evaluated as having significantly higher than the popcorn in other coloured dishes (p < 0.05, respectively). These results suggest that a yellow dish reduces the yellowness of the food (popcorn) and the acidity, then increases the .

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The effects of aspartame (L-aspartyl-L-phenylalanine methyl ester) on plasma glucose and insulin levels were investigated in diabetic rats and patients with non-insulin-dependent diabetes mellitus. The oral administration of 0.45mg aspartame per 100g body weight, which is equivalent to 150mg of glucose in , to streptozotocin-induced diabetic rats had no effect on the plasma glucose or insulin levels. Also, 225mg oral aspartame loading, which is equivalent to 75g of glucose in , to patients with non-insulin-dependent diabetes mellitus did not increase plasma glucose or insulin levels, although 75g of oral glucose loading increased plasma glucose and insulin levels in diabetic patients as expected. Aspartame ingestion for three days at a dose of 24-48mg per day and the intake of snacks flavored with 240mg of aspartame also did not increase fasting plasma glucose levels. These results suggest that acute administration of aspartame has no influence on plasma glucose or insulin levels in diabetic rats and patients with non-insulin-dependent diabetes mellitus.

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Phrases describing “” are commonly used to express romantic love and the quality of kindness, such as “my sweet love” and “she is a sweetie.” Recent research suggests that the experience of also affects one’s romantic perceptions and prosociality. However, because previous studies manipulated the experience of through taste, there exists the possibility that the results were derived not from the experience of itself but from other factors such as the calories of sweet foods. In addition, some of the findings in previous research, though not exactly the effects of the experience of , have not been replicated, meaning it is possible that the effects of the experience of also do not exist. Considering these, this study manipulated the experience of through scent and tested whether it affects romantic perceptions and prosociality. First, participants smelled a cotton puff on which a sweet scent was (or was not) put. Then, they answered questions regarding romantic interest, evaluation of a relationship with a hypothetical partner, and prosocial intention. The experience of did affect romantic interest and prosocial intention. However, the effects were contrary to those of previous research: sweet scent decreased romantic interest and prosocial intention. The opposing results may be interpreted by taking into consideration whether “comparison with the self” occurred or not. Specifically, participants in the sweet scent condition of this study felt that they were not sweet compared to the cotton puff because the cotton puff was outside of their bodies and, therefore, reported decreased romantic interest and prosocial intention. On the other hand, participants in the sweet food conditions of previous studies felt that they were sweet like the sweet foods because they had taken the into themselves and, therefore, reported increased romantic interest and prosocial intention. Overall, this study suggests the flexibility of the effects of the experience of .

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The authors try to identify the relationship between side effects and gustatory change of the cancer patients who received chemotherapy. The subjects are 110 patients with hematological/ hematopoietic tumor who gave informed consent to participate in this study. The survey includes gustatory change and other side effects. The following results were obtained :
1. Side effects were observed in 97.3% of the subjects. The most popular of these was epilation, followed by nausea and fever.
2. Among these side effects, fever, stomatitis, numbness of extremities, diarrhea, anal pain, palpitation and oral and lingual numbness are related to gustatory change during and after therapy.
3. More patients with stomatitis experienced change in saltiness during therapy than those without.
4. More patients with numbness of extremities experienced change in saltiness, sourness, bitterness during therapy and saltiness and after therapy than those without.
Careful observation of the side effects will help us perform more predictable assessment and intervention on dysgeusia.

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Non-nutritive artificial sweeteners have been used for the aim of diminishing the calories of the foods and beverages, instead of sugar. Artificial sweeteners are also used for suppression of weight gain in patients with obesity or diabetes. However, from the results of animal experiments, excess intake of artificial sweeteners suggested a cause of overeating, weight gain, increase in body fat percentage and increase in diabetes risk. In addition, even the results of human studies, excessive intake of artificial sweeteners caused weight gain, increase in visceral fat and obesity, and had been reported to increase in high blood pressure, diabetes, metabolic syndrome and depression as a result. However, it is not clear whether artificial sweetener intake really causes these events. Therefore, we examined the time course of weight gain of mice fed by foods with sweetened water. We used acesulfame K and sucrose as a sweetener. The acesulfame K is artificial sweetener with 200 times as much as

as sugar and is a zero calorie. It is also one of the artificial sweeteners that are used in many foods and beverages currently. As a result, the mice were found to prefer acesulfame K or sucrose than water. It was suggested that the rats like also acesulfame K as much as sucrose, up to a certain fixed concentration. There was no little difference in weight gain between mice that ingested sucrose or acesulfame K.

　In this time, we also examined brain activity of rats by functional magnetic resonance imaging (fMRI) when rat tongue was stimulated with sweeteners. The experiment objects were the rats which did not gave

at all and the rats which gave both sweeteners of sugar and acesulfame K.

　From the results of fMRI in rats, it was shown that cerebral activation area changed considerably with each sweetener stimuli. In addition, the rat brain activation area changes were clearly different whether a rat knew the

.

　These results suggested the possibility that the preference formation of the rat

changed by memory and reward system participated.

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固形食品の甘味の知覚は, ショ糖がさまざまな割合で固形食品に含まれているにもかかわらず, あまり研究されていない.味の知覚はテクスチャーや材料などにより影響されるが, 固形食品の甘味の知覚についての総合的な研究はない.本研究は, まず固形食品の甘味の知覚についての一般的な傾向を明らかにし, 次に知覚に影響する要因を知ることを目的とした.
テクスチャー, 材料などを考慮して, キャンディー, メレンゲ, ようかん, チョコレート, クッキーを試料として選んだ.官能検査で知覚されたこれらの試料の甘味度は, ショ糖溶液の濃度で表して6.7～25.7%であり, 試料中のショ糖含量 (7.8～80%) にくらべて非常に小さかった.すなわち同濃度のショ糖溶液の甘味より低く感じられた.食するさいに咀しゃくを必要としない試科の甘味にはショ糖含量が, それ以外の試料にはかたさも影響した.また表面積の増加程度, 唾液量, 吸水量などの影響が示唆された.

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β-グリシルレチン酸 (GA) のアニオン型誘導体を多数合成し, それらの甘味を評価したところ, GAの20位カルボキシル基 (COOH) と3位の解離型アニオン置換基 (COO^-) が甘味に必要であることが分かり, 甘味発現機構を提案した。

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Licorice is the root and stolon of the Glycyrrhiza plant, which belongs to the family Leguminosae. The licorice plant is an important medicinal herb, and the constituent—glycyrrhizin—is widely used as a natural sweetener and also as a pharmaceutical agent because of its anti-inflammatory and hepatoprotective properties. Licorice is also an indispensable ingredient of traditional Japanese Kampo medicines. Furthermore, licorice extracts are used as cosmetics, food additives, tobacco flavors, and confectionery foods. In this article, we review the importance of licorice and its related products.

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For developing the vocabulary that can describe the taste characteristic of natural and synthetic extracts of boiled snow crad Chionoecetes opilio, 5 trained panelists first tasted the extracts and selected a total of 18 terms (items), which consist of 9 primary qualities for taste, 8 secondary qualities for taste, and overall taste. Using this descriptive vocabulary, a 30 member panel evaluated the differences in taste between the two extracts. Mean scores of each of the primary qualities showed that the synthetic extract had almost the same intensity of and sourness as the natural one, but had weaker saltiness, stronger pungency, and somewhat stronger astringency, metallic taste, and alkaline taste. Of the secondary qualities, mean scores for the synthetic extract were lower than those for the natural one in all of the 8 items. Pattern and subtracted pattern similarities calculated for the primary and secondary qualities suggested that preferential increases in saltiness, pungency, bitterness, astringency, naturalness, and viscosity should be effective in reproducing the taste of the natural crab extract. Correlations among the 18 items computed in accordance with the theory of quantification IV showed that umami, , saltiness, complexity, fullness, naturalness, continuance, viscosity, and extension should be considered first in the preparation of a synthetic extract as a flavoring material.

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A sensory investigation of the effect of solution viscosity on is reported in this paper. A trained taste panel compared the of 5% sucrose in water to a solution of 5% sucrose containing 2% pregelatinized starch. When the starch was tapioca or waxy corn there was no sigiificant difference between the samples with and without starch although there was a tendency to rank the starch containing solution as less sweet. When the starch was potato there was a statistically significant reduction in of the starch containing solution. These results are discussed and a possible mechanism for reduction is postulated.

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ネオクリンは113アミノ酸残基からなる酸性サブユニット(neoculin acidic subunit, NAS)と114アミノ酸残基からなる塩基性サブユニット(neoculin basic subunit, NBS)がジスルフィド結合で結合したヘテロダイマーである。このタンパク質はスクロースと比較してモル比で約1万倍の酸誘導性甘味活性(味覚修飾活性)を持つという、きわめて興味深い性質を有する。この作用機構をリガンド・受容体の立体構造をもとに理解することを目標に研究を行い、X結晶構造解析によってネオクリンの立体構造を味覚修飾タンパク質として世界で初めて明らかにしたので報告する。また、分子動力学シミュレーションによってネオクリンの酸性条件下における立体構造についての解析をも行ったので、併せて報告する。

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