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1
Fry, Richard. „Modeling and Using Secondary Taste Terms“. International Journal of Designed Objects 12, Nr. 1 (2018): 11–19. http://dx.doi.org/10.18848/2325-1379/cgp/v12i01/11-19.
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Awaliyah, Dian Nafiatul, Zhang Wei, Matteson Niva und Uwe Barroso. „Architectural Taste: Shaping Aesthetics, Embracing Multisensory Experiences, and Navigating Cultural Influences“. Journal International of Lingua and Technology 3, Nr. 1 (15.03.2024): 201–16. http://dx.doi.org/10.55849/jiltech.v3i1.555.
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This paper explores the intricate relationship between architecture and taste, focusing on mechanisms that enable architecture to enhance aesthetic preferences and sensory experiences. It delves into the impact of architecture on taste through the education of public taste, the development of interactive models, and the establishment of an architectonic language of communication. These mechanisms serve as vehicles to broaden public appreciation, deepen individual understanding, and personalize architectural aesthetics. The research investigates the potential for architecture to extend beyond the visual by integrating touch, taste, and smell, providing a more inclusive, multisensory experience. It examines how digital modeling, 3D printing, and edible materials can be utilized to season and flavor the built environment, making it uniquely immersive and responsive to personal taste. Furthermore, the study acknowledges the influence of socio-cultural and economic factors on architectural preferences and the importance of catering to diverse tastes. Employing qualitative methods, this research contributes insights from discussions that reveal the evolving nature of architecture's role in shaping taste. Findings underscore architecture's capacity to evolve as a medium for cultural expression, fostering inclusivity, emotional resonance, and dynamic adaptation in the built environment. These insights offer valuable perspectives for architects, designers, and policymakers as they strive to create spaces that reflect the diverse tastes and preferences of society
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Goodman, M., J. R. Del Valle, Y. Amino und E. Benedetti. „Molecular basis of sweet taste in dipeptide taste ligands“. Pure and Applied Chemistry 74, Nr. 7 (01.01.2002): 1109–16. http://dx.doi.org/10.1351/pac200274071109.
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In this presentation, we describe an integrated approach for the molecular basis for sweet taste among dipeptide-based ligands. By comparing the results obtained from X-ray diffraction studies with the conformations from NMR analysis and molecular modeling, we have observed recurring topochemical motifs that agree with previous models for sweet taste. In our examination of the unexplored D zone of the TintiNofre model, we have uncovered a sweet potency enhancing effect of a new set of aralkyl-substitutions on dipeptide ligands, which reveals the importance of aromaticaromatic interactions in maintaining high potency.
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Mulheren, Rachel, Ianessa Humbert, Anne Cappola, Linda Fried und Marlís González-Fernández. „Taste Perception and Water Swallow Screen Results in Old-Old Women“. Geriatrics 3, Nr. 4 (20.11.2018): 83. http://dx.doi.org/10.3390/geriatrics3040083.
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Changes in both swallowing and taste commonly occur in advanced age, though the relationship between the two is unknown. This study examined the association between a water swallow screen test and taste identification and intensity rating. Participants included 47 community-dwelling women aged 85–94 years. Participants completed three trials of a water swallow screen and were observed for signs of aspiration, which, if present, indicated failure. Four pure taste stimuli at low and high concentrations and water were presented, and participants selected one of five taste labels and rated their intensity on the generalized Labeled Magnitude Scale. Ratios of intensity ratings were computed for each taste stimulus to compare the perception of low and high concentrations. The association between water swallow screen failure, correct taste identification, and taste intensity ratio was evaluated with logistic regression modeling, with mediating factors of frailty and number of comorbidities. Failure of three water swallow screen trials was associated with a higher taste intensity ratio for caffeine (bitter) and a lower taste intensity ratio for sucrose (sweet). Correct identification of taste, frailty, and number of comorbidities were not associated with failure of any number of water swallow screen trials. Intensity ratings of certain tastes may be associated with swallowing in old-old women. Heightened vigilance in this population may be necessary to prevent complications related to dietary intake.
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Fryer, Peter, und Serafim Bakalis. „Engineering Taste“. Mechanical Engineering 133, Nr. 01 (01.01.2011): 30–33. http://dx.doi.org/10.1115/1.2011-jan-2.
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This article discusses a study focusing on developing a mathematical model for creating and modifying the structure of chocolates. In the experimental study at the University of Birmingham's Centre for Formulation Engineering, researchers cooled and heated chocolate through rapid programmed temperature changes and then studied what happened using differential scanning calorimetry. The data was fitted to six kinetic processes. To make the modeling easier, the system of six polymorphs and liquid chocolate was simplified to model only three materials: stable solids, unstable solids, and melt. Then equations were developed to describe the nucleation of crystals, growth of stable and unstable phases, and the melting of the stable and unstable solids. The model developed simplifies the number of crystal forms, but this simplification makes it possible to model differential scanning calorimetry data. Once fitted to differential scanning calorimetry data over a range of cooling rates, the model can then be used both to predict behavior and to explain what is happening in the process. The model can be used to show how ‘frozen cone’ methods work.
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Hess, Stephane, und John W. Polak. „Accounting for Random Taste Heterogeneity in Airport Choice Modeling“. Transportation Research Record: Journal of the Transportation Research Board 1915, Nr. 1 (Januar 2005): 36–43. http://dx.doi.org/10.1177/0361198105191500105.
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The findings from a disaggregate analysis of the choice of airport, airline, and access mode for business travelers living in the San Francisco Bay Area, California, are presented. Aside from formulation of the multidimensional choice process, the main objective is to explore random taste heterogeneity among decision makers in their evaluation of the attractiveness of the different alternatives. The results indicate that this heterogeneity is present in tastes relating to in-vehicle access time, access cost, and flight frequency. Accounting for this heterogeneity leads to gains in model fit but, more important, leads to important insights into the differences in behavior across decision makers and avoids the bias introduced into trade-offs when fixed coefficients are used in the presence of significant levels of heterogeneity. In terms of substantive results, the models also reveal a significant impact of changes in out-of-vehicle access time, indicate a preference for service on jet over turboprop flights, and show that experience plays an important role in air travel choice behavior.
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Rawal, Shristi, Tania B. Huedo-Medina, Howard J. Hoffman, Helen Swede und Valerie B. Duffy. „Structural equation modeling of associations among taste-related risk factors, taste functioning, and adiposity“. Obesity 25, Nr. 4 (27.02.2017): 781–87. http://dx.doi.org/10.1002/oby.21785.
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Zavorokhina, Nataliya, Olga Chugunova und Olga Feofilaktova. „The use of curcumin in modeling gerontological drinks with enhanced flavor“. E3S Web of Conferences 176 (2020): 01014. http://dx.doi.org/10.1051/e3sconf/202017601014.
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In connection with the emerging global trend of an increase in the number of elderly people, an increase in morbidity and age-related changes occurring in the body, including a deterioration in taste and olfactory sensitivity, there is a need to provide rational nutrition for this category of citizens. The aim of the study was to model the formulations of gerontological drinks with enhanced flavor with a low glycemic index, with enhanced functional properties and containing the stevioside-curcumin complex.The study was carried out in the city of Yekaterinburg in three stages: investigated the taste and olfactory sensitivity in people aged 25-40 years and 65-90 years, investigated the effect of stevia extracts on the solubility of curcumin, simulated samples of drinks. It was found that the recognition of tastes in people in the age group of 65-90 years is worse in comparison with people in the age group of 25-40 years: for salty - by 37.8%, for sour - by 39.0%, for bitter - by 64 , 0%, for sweets by 6.0%. Olfactory sensitivity is 25.9% worse. Disease sensitivity is significantly affected by the disease: sensitivity is worse in diseases of the digestive system by 22.9%, circulatory system - by 26.8%, endocrine system - by 25.2%, genitourinary system - by 26.1%. To enhance the flavor intensity, yeast extract and the stevioside-curcumin complex obtained by extraction of curcumin from turmeric rhizome powder with long ethyl alcohol using stevioside were added to the drinks. It was found that with the addition of stevioside in an amount of 8%, the maximum yield of curcumin was observed — 14.33 ± 0.3 mg / ml. Then they developed model samples of drinks, the sweetness profile of which is close to that of sugar, the aftertaste is 3 times longer, the taste intensity is 15% higher, antioxidant activity is 5.7 times more than that of a competitor.
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Gervis, Julie, Kenneth Chui, Oscar Coltell, Dolores Corella und Alice Lichtenstein. „Taste Perception Profiles and Adiposity in Older Adults with Metabolic Syndrome – PREDIMED-Plus“. Current Developments in Nutrition 4, Supplement_2 (29.05.2020): 1635. http://dx.doi.org/10.1093/cdn/nzaa063_033.
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Abstract Objectives In humans, perception for each taste (sweet, salt, sour, bitter and umami) has been independently related to food preferences and intake. Yet, the collective influence of perception of all 5 tastes on diet and cardiometabolic health remains unexplored. Therefore, our objective was to investigate the relations between a collective measure of taste perception – “taste perception profiles” – and adiposity. Methods We analyzed baseline data of 367 older adults (55–75 years; 55% female) with metabolic syndrome (MetS) participating in the PREDIMED-Plus Valencia trial. Taste perception was assessed for sweet, salt, sour, bitter and umami using sucrose, NaCl, citric acid, phenylthiocarbamide and monopotassium L-glutamate, respectively, and evaluated on a 0–5 scale. Taste perception profiles were derived from perception scores using predictive modeling and k-means clustering (KCA). Multivariable linear regression was used to evaluate the relations between taste perception profiles and BMI, body weight (BW) and waist circumference (WC), after adjustment for confounders. Results KCA identified 7 taste perception profiles: Low All (n = 79), High Umami (n = 61), High Bitter (n = 49), High Bitter & Umami (n = 44), High Sweet, Salt & Sour (n = 51), High All But Bitter (n = 49) and High All But Umami (n = 34). After adjusting for age, sex, physical activity, smoking, diabetes, medication use and energy intake, BMI, BW and WC were highest for the Low All profile (adjusted means: 33.4 kg/m2, 87.5 kg and 108.4 cm; reference). Comparatively, mean BMI and BW were lower for High Bitter (–1.9 kg/m2; –5.4 kg), High Bitter & Umami (–1.7; –4.7), High Sweet, Salt & Sour (–1.3; –4.6) and High All But Bitter (–1.7; –5.0) profiles; and WC was lower for High Bitter & Umami (–3.4 cm) and High All But Bitter (–4.9) profiles (all P < 0.05). Conclusions Taste perception profiles derived via multivariable clustering were related to adiposity in older adults with MetS – individuals with the Low All profile had higher BMI, BW and WC; others had more complex relations. Thus, perception of and interactions among the 5 tastes may collectively influence diet and cardiometabolic health. Funding Sources ARS/USDA, HNRCA Cassidy Student Research Award, Spanish Ministry of Health (Instituto de Salud Carlos III; SAF2016–80,532-R) and Generalitat Valenciana.
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Froloff, Nicolas, Annick Faurion und Patrick Mac Leod. „Multiple Human Taste Receptor Sites: A Molecular Modeling Approach“. Chemical Senses 21, Nr. 4 (1996): 425–45. http://dx.doi.org/10.1093/chemse/21.4.425.
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Yousif, Ragheed Hussam, und Nurul Bahiyah Ahmad Khairudin. „Homology Modeling of Human Sweet Taste Receptors: T1R2-T1R3“. Journal of Medical and Bioengineering 3, Nr. 2 (2014): 84–86. http://dx.doi.org/10.12720/jomb.3.2.84-86.
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Fedorov, Ilya V., Olga A. Rogachevskaja und Stanislav S. Kolesnikov. „Modeling P2Y receptor–Ca2+ response coupling in taste cells“. Biochimica et Biophysica Acta (BBA) - Biomembranes 1768, Nr. 7 (Juli 2007): 1727–40. http://dx.doi.org/10.1016/j.bbamem.2007.04.002.
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Sladkov, K. D., und S. S. Kolesnikov. „Model of a Molecular Proton Sensor in Taste Cells“. Биологические мембраны Журнал мембранной и клеточной биологии 40, Nr. 3 (01.05.2023): 188–93. http://dx.doi.org/10.31857/s023347552303009x.
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Otopetrins represents a group of membrane proteins that function as proton-selective ion channels. Existing evidence indicates that Otop1, the eponym of the family, is a likely molecular sensor of protons involved in detecting acid stimuli in taste cells of type III. Acid stimuli is believed to initiate an inward current carried by protons through receptive apical membrane to depolarize a type III cell and trigger a train of action potentials driving afferent neurotransmission. While many details of this rather complicated process have not been uncovered yet, mathematical modelling could provide a sufficient insight into sour transduction. Here we present a mathematical model for describing dynamic and transport properties of Otop1 channel. The elaborated model appropriately describes proton currents through Otop1 under different conditions, and it could be employed for further modeling of sour responses of taste cells.
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Perez-Aguilar, Jose Manuel, Seung-gu Kang, Leili Zhang und Ruhong Zhou. „Modeling and Structural Characterization of the Sweet Taste Receptor Heterodimer“. ACS Chemical Neuroscience 10, Nr. 11 (25.09.2019): 4579–92. http://dx.doi.org/10.1021/acschemneuro.9b00438.
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Correia, Elisete, Eduardo Amorim und Alice Vilela. „Structural Equation Modeling (SEM) and Temporal Dominance of Sensations (TDS) in the Evaluation of DOC Douro Red Wine’s Sensory Profile“. Foods 11, Nr. 8 (18.04.2022): 1168. http://dx.doi.org/10.3390/foods11081168.
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In the Portuguese Douro region, several DOC (Denomination of Controlled Origin) Douro red wines are produced and, due to the peculiar characteristics of the three Douro sub-regions, present particular imprinted terroirs, that can be perceived when tasted. Considering the DOC Douro wine’s sensory profile and terroir, this study aimed to analyze the sensory characteristics of red wines produced in the three Douro sub-regions (Baixo Corgo, Cima Corgo, and Douro Superior) by a single point sensory technique, a Quantitative Descriptive Analysis—QDA® and also applying a temporal method-TDS (Temporal Dominance of Sensations). The use of QDA and TDS methods proved to be efficient in the wine’s sensory profile characterizing. The QDA® method allowed a detailed classification of attributes; however, the TDS method proved to be much more efficient. Moreover, the wines of the three sub-regions presented profiles with characteristics very similar in olfactory and taste/flavor aspects, pointing out a huge relation between the characteristics of the three sub-regions and the grape varieties present in the wines. Globally, the olfactory profile of wines is characterized by Fruity, Floral, and Balsamic aromatic notes, while the taste/flavor profile stands out, highlighting Astringency and Acidity and, again, Fruity as the main in-mouth aroma. It was also possible to conclude that TDS is a fast method that is easy to apply and has excellent results in the evaluation of the olfactory and taste/flavor profile of wines and, with a larger set of samples, it would be possible to obtain characteristic TDS curves for each Douro sub-region, providing a wine’s fingerprint that could be used for authentication and traceability purposes.
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Graziose, Matthew M. „Why Do We Choose Certain Foods?“ American Biology Teacher 78, Nr. 1 (01.01.2016): 62–66. http://dx.doi.org/10.1525/abt.2016.78.1.62.
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Research into human eating behavior is complex. Innate preferences for sweet and aversions to bitter tastes may explain why we choose certain foods. Some segments of the population, called “supertasters,” are more sensitive to bitter-tasting foods because of a genetic polymorphism. These individuals may reject bitter vegetables like broccoli, potentially putting them at risk for obesity and chronic disease. However, learned associations with food, including rewards, social experiences, and modeling, have also been shown to explain food choice. The respective roles of taste and learning in food choice are explored here in a classroom investigation designed for undergraduates.
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Bigiani, A., und S. D. Roper. „Estimation of the junctional resistance between electrically coupled receptor cells in Necturus taste buds.“ Journal of General Physiology 106, Nr. 4 (01.10.1995): 705–25. http://dx.doi.org/10.1085/jgp.106.4.705.
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Junctional resistance between coupled receptor cells in Necturus taste buds was estimated by modeling the results from single patch pipette voltage clamp studies on lingual slices. The membrane capacitance and input resistance of coupled taste receptor cells were measured to monitor electrical coupling and the results compared with those calculated by a simple model of electrically coupled taste cells. Coupled receptor cells were modeled by two identical receptor cells connected via a junctional resistance. On average, the junctional resistance was approximately 200-300 M omega. This was consistent with the electrophysiological recordings. A junctional resistance of 200-300 M omega is close to the threshold for Lucifer yellow dye-coupling detection (approximately 500 M omega). Therefore, the true extent of coupling in taste buds might be somewhat greater than that predicted from Lucifer yellow dye coupling. Due to the high input resistance of single taste receptor cells (> 1 G omega), a junctional resistance of 200-300 M omega assures a substantial electrical communication between coupled taste cells, suggesting that the electrical activity of coupled cells might be synchronized.
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Alfonso-Prieto, Mercedes. „Bitter Taste and Olfactory Receptors: Beyond Chemical Sensing in the Tongue and the Nose“. Journal of Membrane Biology 254, Nr. 4 (25.06.2021): 343–52. http://dx.doi.org/10.1007/s00232-021-00182-1.
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Abstract The Up-and-Coming-Scientist section of the current issue of the Journal of Membrane Biology features the invited essay by Dr. Mercedes Alfonso-Prieto, Assistant Professor at the Forschungszentrum Jülich (FZJ), Germany, and the Heinrich-Heine University Düsseldorf, Vogt Institute for Brain Research. Dr. Alfonso-Prieto completed her doctoral degree in chemistry at the Barcelona Science Park, Spain, in 2009, pursued post-doctoral research in computational molecular sciences at Temple University, USA, and then, as a Marie Curie post-doctoral fellow at the University of Barcelona, worked on computations of enzyme reactions and modeling of photoswitchable ligands targeting neuronal receptors. In 2016, she joined the Institute for Advanced Science and the Institute for Computational Biomedicine at the FZJ, where she pursues research on modeling and simulation of chemical senses. The invited essay by Dr. Alfonso-Prieto discusses state-of-the-art modeling of molecular receptors involved in chemical sensing – the senses of taste and smell. These receptors, and computational methods to study them, are the focus of Dr. Alfonso-Prieto’s research. Recently, Dr. Alfonso-Prieto and colleagues have presented a new methodology to predict ligand binding poses for GPCRs, and extensive computations that deciphered the ligand selectivity determinants of bitter taste receptors. These developments inform our current understanding of how taste occurs at the molecular level. Graphic Abstract
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Floriano, Wely B., Spencer Hall, Nagarajan Vaidehi, Unkyung Kim, Dennis Drayna und William A. Goddard. „Modeling the human PTC bitter-taste receptor interactions with bitter tastants“. Journal of Molecular Modeling 12, Nr. 6 (11.04.2006): 931–41. http://dx.doi.org/10.1007/s00894-006-0102-6.
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Bassoli, Angela, Gigliola Borgonovo, Gilberto Busnelli, Gabriella Morini und Lucio Merlini. „Monatin, Its Stereoisomers and Derivatives: Modeling the Sweet Taste Chemoreception Mechanism“. European Journal of Organic Chemistry 2005, Nr. 12 (Juni 2005): 2518–25. http://dx.doi.org/10.1002/ejoc.200400916.
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Cuff, Carolyn K. „The Binomial Theorem Tastes the Rainbow“. Mathematics Teacher 91, Nr. 3 (März 1998): 262–64. http://dx.doi.org/10.5951/mt.91.3.0262.
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An advertisement for Skittles1, a small candy available in cherry, lemon, orange, grape, and lime, invites us to “taste the rainbow” and asks “how many flavor combinations can you find?” This commercial offers an excellent opportunity to introduce concepts of mathematical modeling and an application of the binomial theorem. I use this lesson as a hands-on reinforcement after a brief lecture on the binomial theorem and its relationship to combinations. This article focuses on the modeling for the Skittles exercise. It begins with a brief outline of the mathematical-modeling process and of the material previously introduced.
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Larsen, Brittany, Mark Litt, Tania Huedo-Medina und Valerie Duffy. „Modeling Associations between Chemosensation, Liking for Fats and Sweets, Dietary Behaviors and Body Mass Index in Chronic Smokers“. Nutrients 11, Nr. 2 (26.01.2019): 271. http://dx.doi.org/10.3390/nu11020271.
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Chronic smokers have a greater risk for altered chemosensation, unhealthy dietary patterns, and excessive adiposity. In an observational study of chronic smokers, we modeled relationships between chemosensation, fat/carbohydrate liking, smoking-associated dietary behaviors, and body mass index (BMI). Also tested in the model was liking for sweet electronic cigarette juice (e-juice). Smokers (n = 135, 37 ± 11 years) were measured for: Taste genetics (intensity of 6-n-propylthiouracil—PROP); taste (NaCl and quinine intensities) and olfactory (odor identification) function; liking for cherry e-juice; and weight/height to calculate BMI. Smokers survey-reported their food liking and use of smoking for appetite/weight control. Structural equation models tested direct and indirect relationships between chemosensation, fat/carbohydrate liking, dietary behaviors, and BMI. In good-fitting models, taste intensity was linked to BMI variation through fat/carbohydrate liking (greater PROP intensity→greater NaCl intensity→greater food liking→higher BMI). Olfactory function tended to predict sweet e-juice liking, which, in turn, partially mediated the food liking and BMI association. The path between smoking-associated dietary behaviors and BMI was direct and independent of chemosensation or liking. These findings indicate that taste associates with BMI in chronic smokers through liking of fats/carbohydrates. Future research should determine if vaping sweet e-juice could improve diet quality and adiposity for smokers.
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Sugeng Lubar Prastowo, Bagus Manunggal und Ade Indra Permana. „Influence of Store Atmosphere, Taste, Service Quality on Repurchase Decisions Through Satisfaction as Mediation“. Journal of Business Innovation and Accounting Research 1, Nr. 1 (24.12.2023): 48–61. http://dx.doi.org/10.56442/wc3nws61.
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This study aims to demonstrate the impact of store ambiance, taste, and service quality on repurchase decisions with satisfaction as the mediating variable at Haus! store located in Dasana Indah, Tangerang City. The research method employed a quantitative approach with a causal associative design, categorized as exploratory research. The research population comprised customers of Haus! store. Nonprobability sampling, specifically purposive sampling, was utilized for sample selection. Data collection instruments involved a Likert scale questionnaire ranging from 1 to 5. Data analysis employed both descriptive and inferential statistics, utilizing the Structural Equation Modeling (SEM) through Smart PLS 3.0 software. The findings revealed that store ambiance and taste significantly and partially influence consumer satisfaction, while service quality, in partial terms, does not affect satisfaction. Store ambiance and satisfaction partially and significantly impact repurchase decisions, while taste and service quality, in partial terms, do not influence repurchase decisions. Store ambiance and taste significantly influence repurchase decisions through satisfaction as a mediating variable.
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Ferraris, Celeste, Alexandria Turner, Christopher Scarlett, Martin Veysey, Mark Lucock, Tamara Bucher und Emma L. Beckett. „Association between Sour Taste SNP KCNJ2-rs236514, Diet Quality and Mild Cognitive Impairment in an Elderly Cohort“. Nutrients 13, Nr. 3 (24.02.2021): 719. http://dx.doi.org/10.3390/nu13030719.
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Differences in sour-taste thresholds have been identified in cognition-related diseases. Diet is a modulator of cognitive health, and taste perception influences dietary preferences and habits. Heritable genetics and polymorphisms in the KCNJ2 gene involved in the transduction of sour taste have been linked to variations in sour taste and non-gustatory functions. However, relationships between sour taste genetics, mild cognitive impairment, and diet quality are yet to be elucidated. This study investigated the associations between the presence of the KCNJ2-rs236514 variant (A) allele, diet quality indices, and mild cognitive impairment evaluated by the Mini-Mental State Examination (MMSE), in a secondary cross-sectional analysis of data from the Retirement Health & Lifestyle Study. Data from 524 elderly Australians (≥65y) were analyzed, using standard least squares regression and nominal logistic regression modeling, with demographic adjustments applied. Results showed that the presence of the KCNJ2-A allele is associated with increased proportions of participants scoring in the range indicative of mild or more severe cognitive impairment (MMSE score of ≤26) in the total cohort, and males. These associations remained statistically significant after adjusting for age, sex, and diet quality indices. The absence of association between the KCNJ2-A allele and cognitive impairment in women may be related to their higher diet quality scores in all indices. The potential link between sour taste genotype and cognitive impairment scores may be due to both oral and extra-oral functions of sour taste receptors. Further studies are required on the role and relationship of neurotransmitters, sour taste genotypes and sour taste receptors in the brain, and dietary implications, to identify potential risk groups or avenues for therapeutic or prophylactic interventions.
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Kovpik, S. „SPECIFICITY IN TASTE IMAGES OF THE OTHER IN THE STORY "VANESSA YU’S MAGICAL PARIS TEA SHOP" BY ROSELLE LIM“. Вісник Житомирського державного університету імені Івана Франка. Філологічні науки, Nr. 2(103) (25.11.2024): 7–15. http://dx.doi.org/10.35433/philology.2(103).2024.7-15.
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This paper makes an attempt to analyze the process of artistic modeling taste images of the Other with the help of sensory sensations of the characters in the story “Vanessa Yu’s Magical Paris Tea Shop” by the Canadian writer of Asian origin Roselle Lim through the prism of gustative poetics. Special attention is paid to the process of artistic reflection and presentation of taste sensations of the characters as important carriers of information about taste images of the Other. The analyzed story by Roselle Lim is a work of art, which demonstrates the world of taste sensations with the representatives of different nations: the French, the Chinese, and the English. It should be noted that the author of the story “Vanessa Yu’s Magical Paris Tea Shop” describes the culture and traditions of the Other precisely through the taste perception by the characters. Gourmet preferences are decisive in the fate of the characters, and their taste sensations are emphasized throughout the whole literary work. It is the taste sensations of the characters that perform compositional functions in the unfolding process of the plot in the story. Food preferences of the characters are depicted as unique procedures that reveal their inner world, characters, promote communication between representatives of different nations. The taste perception has powerful communicative functions, as in order to know the taste of the French cuisine the author gathers her characters in the heart of France – Paris. The uniqueness of Roselle Lim’s story lies in its multifaceted manner. The writer presents an artistic image of taste and builds the plot of a work in such a way that the specified image becomes multi-functional in revealing the characters’ traits and their psycho-emotional states. This image performs important unifying, aesthetic, characteristic and informational functions in the story. The writer presents the perception of taste by representatives of different nations (Canadians, the French, the Chinese), globalizing the taste sensations of the characters as much as possible.
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Behrens, Maik, und Florian Ziegler. „Structure-Function Analyses of Human Bitter Taste Receptors—Where Do We Stand?“ Molecules 25, Nr. 19 (26.09.2020): 4423. http://dx.doi.org/10.3390/molecules25194423.
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The finding that bitter taste receptors are expressed in numerous tissues outside the oral cavity and fulfill important roles in metabolic regulation, innate immunity and respiratory control, have made these receptors important targets for drug discovery. Efficient drug discovery depends heavily on detailed knowledge on structure-function-relationships of the target receptors. Unfortunately, experimental structures of bitter taste receptors are still lacking, and hence, the field relies mostly on structures obtained by molecular modeling combined with functional experiments and point mutageneses. The present article summarizes the current knowledge on the structure–function relationships of human bitter taste receptors. Although these receptors are difficult to express in heterologous systems and their homology with other G protein-coupled receptors is very low, detailed information are available at least for some of these receptors.
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Khalid, Marzuki, Rubiyah Yusof, Shamsuddin Amin und Junzo Watada. „Special Issue on Modeling and Simulation“. Journal of Advanced Computational Intelligence and Intelligent Informatics 16, Nr. 4 (20.06.2012): 487–88. http://dx.doi.org/10.20965/jaciii.2012.p0487.
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Modeling and simulation play pivotal roles in engineering design. Tools for modeling and simulation have led to both faster design, higher viability and lower design cost. This special issue presents 10 papers on modeling and simulation in a variety of applications. The first paper, by Sayed Mohammad Reza Loghmanian et al., is entitled gNonlinear Dynamic System Identification Using Volterra Series: Multi-Objective Optimization Approach.h This paper deals with system identification of the nonlinear dynamic system based on an optimized Volterra model structure. The developed model fulfilled two criteria, or objectives, namely, good predictive accuracy and optimum model structure. Genetic algorithms are applied to search for significant Volterra kernels among all possible candidate model combinations. The second paper, by Masao Ogino et al., is entitled gA Large-Scale Magnetostatic Analysis Using an Iterative Domain Decomposition Method Based on the Minimal Residual Method.h Large-scale 3D nonlinear magnetostatic analysis using the domain decomposition method (DDM) improves convergence based on the conjugate residual (CR) method. Compared to the conjugate gradient method, the CR method and minimal residual method both improve the convergence rate and show stable convergence behavior in solving an interface problem. Computation time is largely reduced for this large-scale problem, which has about 10 million degrees of freedom. The third paper, by Yoshiyuki Yamashita, is on gSemi-Qualitative Trend Analysis for the Monitoring of Process Control Loops,h and deals with a qualitative approach, rather than an analytical approach, in monitoring process plants. Using this method enabled us to diagnose a control valve problem in a process control loop. Several applications are also discussed. The fourth paper, by Hiroshi Dan and Hiroshi Kanayama, is entitled gFinite Element Analysis of Tsunami by Viscous Shallow-Water Equations.h With the number of tsunamis and earthquakes occurring worldwide today, such simulation is important in many fields. Viscous shallow-water equations are derived from three-dimensional Navier-Stokes equations under hydrostatic assumptions. This approach is used to simulate a tsunami in Hakata Bay. The fifth paper, by Junzo Watada et al., is entitled gAn Affective Approach to Developing Marketing Strategies of Mineral Water.h This research concerns the development of a marketing strategy for mineral water based on taste features obtained by chemically and physically analyzing the taste components of mineral water. Two-dimensional analysis of self-organizing map (SOM) was used to classify the evaluation of taste data. Data characteristics are recognized in the taste of mineral water by correlation analysis. A combination of principal component analysis and SOM classifies the taste of mineral water. Marketing strategies are also concluded after evaluation. The sixth paper, by Yoshitsugu Aoki et al., is entitled gNew Approach for Antisense Oligonucleotide-Mediated Exon Skipping in Duchenne Muscular Dystrophy.h It reviews highlights of the challenges in antisense oligonucleotide-based therapeutics for treating and Intelligent Informatics DMD, focusing on exon 51-skipping. The seventh paper, entitled gBuilding a Type-2 Fuzzy Qualitative Regression Model,h is by Yicheng Wei and Junzo Watada. From a theoretical fuzzy-set point of view, uncertainty exists in the membership function value of a type-1 fuzzy set, greatly impacting on the fuzziness of the external criterion of the qualitative objective. This paper models qualitative change in the external criterionfs fuzziness by applying the type-2 fuzzy set. Here, qualitative values are assumed to be fuzzy degrees of membership in qualitative categories, and qualitative change in the objective external criterion is given as the fuzziness of output. The eighth paper, entitled gPSO-Particle Filter-Based Biometric Measurement for Human Tracking,h is by Zhenyuan Xu and Junzo Watada. It discusses an interesting application based on particle swarm optimization (PSO). Its objective is to build a mathematical model and a method for human tracking that can be used for biometric surveillance. This human tracking marks the size of human beings and objects in a picture to that if the picture is placed in a framework of axes, height and other biometric lengths can be calculated. The ninth paper, by Josu? Roberto Lozano et al. is on g360 Degree Selective Laser Trabeculoplasty in Mexican Population.h This research uses statistical analysis of Repeated Measures One-Sample T Test, Paired-Samples T Test + Pearson Correlation Coefficient Test, and the Wilcoxon Signed-Rank Test in order to evaluate the efficiency of Selective Laser Trabeculoplasty procedure (SLT procedure). The authors showed in the paper that the treatment with SLT applied to Mexican patients with OAG reduces IOP and the patientfs need for topical medical therapy, which can lead to a better control of the disease and compliance to treatment. The tenth paper, by Shinichiro Terasaki and Shinfya Nagasawa, is on gThe Relationship Between Brand Integrity and Business Continuity ? A Case Study of Japanese Long-Standing Company, Shioyoshiken ?.h The Shioyoshiken brand of Japanese sweets is well appreciated by individual customers who emphasise the value of customized sweets, particularly for Japanese tea parties and weddings. This case study explores Shioyoshiken gRashisa,h or gidentity,h to identify the secret of its long-standing brand strength.
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Hwang, Liang-Dar, Gabriel Cuellar-Partida, Jue-Sheng Ong, Paul A. S. Breslin, Danielle R. Reed, Stuart MacGregor, Puya Gharahkhani, Nicholas G. Martin und Miguel E. Rentería. „Sweet Taste Perception is Associated with Body Mass Index at the Phenotypic and Genotypic Level“. Twin Research and Human Genetics 19, Nr. 5 (05.08.2016): 465–71. http://dx.doi.org/10.1017/thg.2016.60.
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Investigations on the relationship between sweet taste perception and body mass index (BMI) have been inconclusive. Here, we report a longitudinal analysis using a genetically informative sample of 1,576 adolescent Australian twins to explore the relationship between BMI and sweet taste. First, we estimated the phenotypic correlations between perception scores for four different sweet compounds (glucose, fructose, neohesperidine dihydrochalcone (NHDC), and aspartame) and BMI. Then, we computed the association between adolescent taste perception and BMI in early adulthood (reported 9 years later). Finally, we used twin modeling and polygenic risk prediction analysis to investigate the genetic overlap between BMI and sweet taste perception. Our findings revealed that BMI in early adulthood was significantly associated with each of the sweet perception scores, with the strongest correlation observed in aspartame withr= 0.09 (p= .007). However, only limited evidence of association was observed between sweet taste perception and BMI that was measured at the same time (in adolescence), with the strongest evidence of association observed for glucose with a correlation coefficient ofr= 0.06 (p= .029) and for aspartame withr= 0.06 (p= .035). We found a significant (p< .05) genetic correlation between glucose and NHDC perception and BMI. Our analyses suggest that sweet taste perception in adolescence can be a potential indicator of BMI in early adulthood. This association is further supported by evidence of genetic overlap between the traits, suggesting that some BMI genes may be acting through biological pathways of taste perception.
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Gunaratne, Gonzalez Viejo, Gunaratne, Torrico, Dunshea und Fuentes. „Chocolate Quality Assessment Based on Chemical Fingerprinting Using Near Infra-red and Machine Learning Modeling“. Foods 8, Nr. 10 (20.09.2019): 426. http://dx.doi.org/10.3390/foods8100426.
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Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the quality of chocolate based on physicochemical data, and sensory properties, using the five basic tastes. Data for physicochemical analysis (pH, Brix, viscosity, and color), and sensory properties (basic taste intensities) of chocolate were recorded. These data and results obtained from near-infrared spectroscopy were used to develop two machine learning models to predict the physicochemical parameters (Model 1) and sensory descriptors (Model 2) of chocolate. The results show that the models developed had high accuracy, with R = 0.99 for Model 1 and R = 0.93 for Model 2. The thus-developed models can be used as an alternative to consumer panels to determine the sensory properties of chocolate more accurately with lower cost using the chemical parameters.
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TATENO, Katsumi, Yoshitaka OHTUBO und Kiyonori YOSHII. „0241 Mathematical modeling of mouse taste receptor cells for chemical sensor array“. Proceedings of the Bioengineering Conference Annual Meeting of BED/JSME 2009.22 (2010): 225. http://dx.doi.org/10.1299/jsmebio.2009.22.225.
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Menéndez, Patricia, Paul Eilers, Yury Tikunov, Arnaud Bovy und Fred van Eeuwijk. „Penalized regression techniques for modeling relationships between metabolites and tomato taste attributes“. Euphytica 183, Nr. 3 (06.02.2011): 379–87. http://dx.doi.org/10.1007/s10681-011-0374-5.
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Ibekwe, Titus Sunday, Ayotunde James Fasunla und Adebola Emmanuel Orimadegun. „Systematic Review and Meta-analysis of Smell and Taste Disorders in COVID-19“. OTO Open 4, Nr. 3 (Juli 2020): 2473974X2095797. http://dx.doi.org/10.1177/2473974x20957975.
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Objective Loss of smell and taste are considered potential discriminatory symptoms indicating triaging for coronavirus disease 2019 (COVID-19) and early case identification. However, the estimated prevalence essential to guide public health policy varies in published literature. This meta-analysis aimed to estimate prevalence of smell and taste loss among COVID-19 patients. Data Sources We conducted systematic searches of PubMed, Embase, Web of Science, and Google Scholar databases for studies published on the prevalence of smell and taste loss in COVID-19 patients. Review Methods Two authors extracted data on study characteristics and the prevalence of smell and taste loss. Random-effects modeling was used to estimate pooled prevalence. Subgroup analysis and meta-regression were conducted to explore potential heterogeneity sources. This study used PRISMA and MOOSE guidelines. Results Twenty-seven of 32 studies reported a prevalence of loss of smell, taste, or both from a combined sample of 20,451 COVID-19 patients. The estimated global pooled prevalence of loss of smell among 19,424 COVID-19 patients from 27 studies was 48.47% (95% CI, 33.78%-63.29%). Loss of taste was reported in 20 studies and 8001 patients with an estimated pooled prevalence of 41.47% (95% CI, 3.13%-31.03%), while 13 studies that reported combined loss of smell and taste in 5977 COVID-19 patients indicated a pooled prevalence of 35.04% (95% CI, 22.03%-49.26%). Conclusions The prevalence of smell and taste loss among COVID-19 patients was high globally, and regional differences supported the relevance of these symptoms as important markers. Health workers must consider them as suspicion indices for empirical diagnosis of severe acute respiratory syndrome coronavirus 2 infection.
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Mukka, Milla, Samuli Pesälä, Charlotte Hammer, Pekka Mustonen, Vesa Jormanainen, Hanna Pelttari, Minna Kaila und Otto Helve. „Analyzing Citizens’ and Health Care Professionals’ Searches for Smell/Taste Disorders and Coronavirus in Finland During the COVID-19 Pandemic: Infodemiological Approach Using Database Logs“. JMIR Public Health and Surveillance 7, Nr. 12 (07.12.2021): e31961. http://dx.doi.org/10.2196/31961.
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Background The COVID-19 pandemic has prevailed over a year, and log and register data on coronavirus have been utilized to establish models for detecting the pandemic. However, many sources contain unreliable health information on COVID-19 and its symptoms, and platforms cannot characterize the users performing searches. Prior studies have assessed symptom searches from general search engines (Google/Google Trends). Little is known about how modeling log data on smell/taste disorders and coronavirus from the dedicated internet databases used by citizens and health care professionals (HCPs) could enhance disease surveillance. Our material and method provide a novel approach to analyze web-based information seeking to detect infectious disease outbreaks. Objective The aim of this study was (1) to assess whether citizens’ and professionals’ searches for smell/taste disorders and coronavirus relate to epidemiological data on COVID-19 cases, and (2) to test our negative binomial regression modeling (ie, whether the inclusion of the case count could improve the model). Methods We collected weekly log data on searches related to COVID-19 (smell/taste disorders, coronavirus) between December 30, 2019, and November 30, 2020 (49 weeks). Two major medical internet databases in Finland were used: Health Library (HL), a free portal aimed at citizens, and Physician’s Database (PD), a database widely used among HCPs. Log data from databases were combined with register data on the numbers of COVID-19 cases reported in the Finnish National Infectious Diseases Register. We used negative binomial regression modeling to assess whether the case numbers could explain some of the dynamics of searches when plotting database logs. Results We found that coronavirus searches drastically increased in HL (0 to 744,113) and PD (4 to 5375) prior to the first wave of COVID-19 cases between December 2019 and March 2020. Searches for smell disorders in HL doubled from the end of December 2019 to the end of March 2020 (2148 to 4195), and searches for taste disorders in HL increased from mid-May to the end of November (0 to 1980). Case numbers were significantly associated with smell disorders (P<.001) and taste disorders (P<.001) in HL, and with coronavirus searches (P<.001) in PD. We could not identify any other associations between case numbers and searches in either database. Conclusions Novel infodemiological approaches could be used in analyzing database logs. Modeling log data from web-based sources was seen to improve the model only occasionally. However, search behaviors among citizens and professionals could be used as a supplementary source of information for infectious disease surveillance. Further research is needed to apply statistical models to log data of the dedicated medical databases.
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Polanski, Jaroslaw, und Krystyna Jarzembek. „Search for new sulfonyl-containing glucophores“. Pure and Applied Chemistry 74, Nr. 7 (01.01.2002): 1227–33. http://dx.doi.org/10.1351/pac200274071227.
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A number of sweeteners contain the sulfur atom and a sulfonyl group. In our current search for new glucophores, several new compounds containing a sulfonyl group were obtained. Synthetic targets have been found both by intuitive modifications of the structural motifs of the known sweet compounds and by the use of molecular modeling techniques. We developed the efficient synthetic routes yielding these compounds and obtained a number of these analogs. We have evaluated the taste quality of the amides and sulfonylated amino acids, finding out that almost all of them are bitter actives. We are now performing basic toxicological tests preceding the systematic taste study within the tetrazoles obtained.
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Choerunisa, Siti, und Rizki Nurul Nugraha. „The Influence of Interior Design and Food Taste on Visitor Loyalty in Sunda Resto and Godong Ijo Pishing“. West Science Interdisciplinary Studies 2, Nr. 03 (28.03.2024): 706–14. http://dx.doi.org/10.58812/wsis.v2i03.768.
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This research aims to determine the influence of interior design and food taste on visitor loyalty at Sundanese Resto & Fishing Godong Ijo. The population of this study were all tourists who had visited the Sunda Resto & Fishing Godong Ijo with a sample of 120 people. This research uses primary data obtained through distributing questionnaires and interviews. The analysis technique used is the Partial Least Square (PLS) approach method which utilizes PLS-SEM or Structural Equation Modeling to measure and analyze the relationship between variables. From data processing using SmartPLS 4, Interior Design variables influence Customer Loyalty and the Food Taste variable influences Customer Loyalty.
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Lipchock, Sarah V., Andrew I. Spielman, Julie A. Mennella, Corrine J. Mansfield, Liang-Dar Hwang, Jennifer E. Douglas und Danielle R. Reed. „Caffeine Bitterness is Related to Daily Caffeine Intake and Bitter Receptor mRNA Abundance in Human Taste Tissue“. Perception 46, Nr. 3-4 (24.01.2017): 245–56. http://dx.doi.org/10.1177/0301006616686098.
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We investigated whether the abundance of bitter receptor mRNA expression from human taste papillae is related to an individual’s perceptual ratings of bitter intensity and habitual intake of bitter drinks. Ratings of the bitterness of caffeine and quinine and three other bitter stimuli (urea, propylthiouracil, and denatonium benzoate) were compared with relative taste papilla mRNA abundance of bitter receptors that respond to the corresponding bitter stimuli in cell-based assays ( TAS2R4, TAS2R10, TAS2R38, TAS2R43, and TAS2R46). We calculated caffeine and quinine intake from a food frequency questionnaire. The bitterness of caffeine was related to the abundance of the combined mRNA expression of these known receptors, r = 0.47, p = .05, and self-reported daily caffeine intake, t(18) = 2.78, p = .012. The results of linear modeling indicated that 47% of the variance among subjects in the rating of caffeine bitterness was accounted for by these two factors (habitual caffeine intake and taste receptor mRNA abundance). We observed no such relationships for quinine but consumption of its primary dietary form (tonic water) was uncommon. Overall, diet and TAS2R gene expression in taste papillae are related to individual differences in caffeine perception.
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Yuniarta, Tegar Achsendo, und Purnawan Pontana Putra. „A Review of Theoretical Approach to Sweetness in Chemical Compounds“. MPI (Media Pharmaceutica Indonesiana) 6, Nr. 2 (18.12.2024): 189–210. https://doi.org/10.24123/mpi.v6i2.6820.
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The relationship between humans and the sweet sensation is a challenge in itself. The concept of taste undergoes dynamic transformations throughout human civilization, reflecting individuals evolving preferences and experiences. Taste, as an experiential phenomenon, intricately involves the physiological aspects of the human body, with a direct correlation to signal transmission within the brain. The primary objective of this study is to unravel the chemical characteristics that contribute to the generation of sweet flavours. The research investigates the complex interplay between chemical structures and taste perception by utilizing a comprehensive review of literature from diverse sources, including books and scholarly articles from various publishers. Various analytical techniques, such as ligand-based glucophore modeling, quantitative structure-activity relationships, and the prediction and discovery of sweet receptors, are employed to understand the effects of chemical structures on sweetness. By exploring how the chemical composition of substances influences taste, this research aims to provide valuable insights into the molecular foundations of flavour, advancing our understanding of the complexities that underlie the human gustatory experience. Submitted: 27-08-2024, Revised: 29-10-2024, Accepted: 24-12-2024, Published regularly: December 2024
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Ren, Guangxin, Xusheng Zhang, Rui Wu, Lingling Yin, Wenyan Hu und Zhengzhu Zhang. „Rapid Characterization of Black Tea Taste Quality Using Miniature NIR Spectroscopy and Electronic Tongue Sensors“. Biosensors 13, Nr. 1 (05.01.2023): 92. http://dx.doi.org/10.3390/bios13010092.
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The taste of tea is one of the key indicators in the evaluation of its quality and is a key factor in its grading and market pricing. To objectively and digitally evaluate the taste quality of tea leaves, miniature near-infrared (NIR) spectroscopy and electronic tongue (ET) sensors are considered effective sensor signals for the characterization of the taste quality of tea leaves. This study used micro-NIR spectroscopy and ET sensors in combination with data fusion strategies and chemometric tools for the taste quality assessment and prediction of multiple grades of black tea. Using NIR features and ET sensor signals as fused information, the data optimization based on grey wolf optimization, ant colony optimization (ACO), particle swarm optimization, and non-dominated sorting genetic algorithm II were employed as modeling features, combined with support vector machine (SVM), extreme learning machine and K-nearest neighbor algorithm to build the classification models. The results obtained showed that the ACO−SVM model had the highest classification accuracy with a discriminant rate of 93.56%. The overall results reveal that it is feasible to qualitatively distinguish black tea grades and categories by NIR spectroscopy and ET techniques.
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Di Pizio, Antonella, und Alessandro Nicoli. „In Silico Molecular Study of Tryptophan Bitterness“. Molecules 25, Nr. 20 (11.10.2020): 4623. http://dx.doi.org/10.3390/molecules25204623.
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Tryptophan is an essential amino acid, required for the production of serotonin. It is the most bitter amino acid and its bitterness was found to be mediated by the bitter taste receptor TAS2R4. Di-tryptophan has a different selectivity profile and was found to activate three bitter taste receptors, whereas tri-tryptophan activated five TAS2Rs. In this work, the selectivity/promiscuity profiles of the mono-to-tri-tryptophans were explored using molecular modeling simulations to provide new insights into the molecular recognition of the bitter tryptophan. Tryptophan epitopes were found in all five peptide-sensitive TAS2Rs and the best tryptophan epitope was identified and characterized at the core of the orthosteric binding site of TAS2R4.
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Dharma Data, G., A. Sarvani, Ch Praveen, C. V. S. Subrahmanyam, P. M. Sarma und M. Lakshmi Narasu. „In vitro modeling of sour taste using hydrodynamic oscillations of a few acids“. Journal of Pharmacy Research 6, Nr. 2 (Februar 2013): 261–67. http://dx.doi.org/10.1016/j.jopr.2013.02.002.
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Chen, PeiHua, Xiao-dong Liu, Wei Zhang, Jun Zhou, Ping Wang, Wei Yang und JianHong Luo. „Modeling and simulation of ion channels and action potentials in taste receptor cells“. Science in China Series C: Life Sciences 52, Nr. 11 (November 2009): 1036–47. http://dx.doi.org/10.1007/s11427-009-0138-9.
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AVAKAME, EDEM F. „Modeling the Patriarchal Factor in Juvenile Delinquency“. Criminal Justice and Behavior 24, Nr. 4 (Dezember 1997): 477–94. http://dx.doi.org/10.1177/0093854897024004005.
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This article attempts to extend power-control theory by (a) explicitly accounting for the ideological component of patriarchy and (b) examining the influences of extrafamilial socialization agents—peer groups, the church, and television—on the development of patriarchal sex-role attitudes, taste for risk, and delinquent activity. Data generated by a study of high school seniors from three Canadian cities were used for the study. There were substantial gender differences among matriarchal, egalitarian, and patriarchal family types in regard to parental relational and instrumental control, but these differences were not in directions suggested by power-control theory. In a similar vein, the data did not support the argument that the analytic focus must extend beyond the nuclear family and its socialization methods to properly account for the development of patriarchal sex-role attitudes.
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Widdy Tri, PRASETYO Vinsensius, INDRAWATI Chatarina Dian, WINDYANINGRUM Theresia Liris und MURDAPA Petrus Setya. „Dynamic Modeling Analysis of a Three-Stage Batch System: A Case of Madiun Pecel Sauce Production“. Social Science and Humanities Journal 9, Nr. 01 (04.01.2025): 6468–76. https://doi.org/10.18535/sshj.v9i01.1478.
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Madiun pecel sauce is renowned for its distinctive taste; however, home-based producers face challenges in maintaining consistent supply due to traditional, manual, and batch-based production methods. The production process, which consists of three main sub-processes—roasting, crushing, and mixing—often leads to inefficiencies and bottlenecks, particularly in the roasting stage. This study develops a system dynamics model to analyze the current production process and identify areas for improvement. By connecting three single-batch models, with the third model incorporating an "assembly" process to represent mixing, the model provides a comprehensive framework for enhancing production capacity. Compared to traditional mathematical models based on queuing theory or discrete simulation, the system dynamics approach offers greater simplicity and flexibility. Verification of the model demonstrates that it accurately reflects expected behaviors, serving as a valuable tool for producers to make informed decisions and improve their operations without compromising the traditional taste of Madiun pecel sauce.
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Chéron, Jean-Baptiste, Amanda Soohoo, Yi Wang, Jérôme Golebiowski, Serge Antonczak, Peihua Jiang und Sébastien Fiorucci. „Conserved Residues Control the T1R3-Specific Allosteric Signaling Pathway of the Mammalian Sweet-Taste Receptor“. Chemical Senses 44, Nr. 5 (20.03.2019): 303–10. http://dx.doi.org/10.1093/chemse/bjz015.
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Abstract Mammalian sensory systems detect sweet taste through the activation of a single heteromeric T1R2/T1R3 receptor belonging to class C G-protein-coupled receptors. Allosteric ligands are known to interact within the transmembrane domain, yet a complete view of receptor activation remains elusive. By combining site-directed mutagenesis with computational modeling, we investigate the structure and dynamics of the allosteric binding pocket of the T1R3 sweet-taste receptor in its apo form, and in the presence of an allosteric ligand, cyclamate. A novel positively charged residue at the extracellular loop 2 is shown to interact with the ligand. Molecular dynamics simulations capture significant differences in the behavior of a network of conserved residues with and without cyclamate, although they do not directly interact with the allosteric ligand. Structural models show that they adopt alternate conformations, associated with a conformational change in the transmembrane region. Site-directed mutagenesis confirms that these residues are unequivocally involved in the receptor function and the allosteric signaling mechanism of the sweet-taste receptor. Similar to a large portion of the transmembrane domain, they are highly conserved among mammals, suggesting an activation mechanism that is evolutionarily conserved. This work provides a structural basis for describing the dynamics of the receptor, and for the rational design of new sweet-taste modulators.
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Tok, Yağmur Pirinçci, Burcu Mesut und Yıldız Özsoy. „Design, Preparation, and Evaluation of Taste-Masked Dexketoprofen of Orally Disintegrating Tablet by Using QbD Approach“. Proceedings 78, Nr. 1 (01.12.2020): 30. http://dx.doi.org/10.3390/iecp2020-08675.
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The present investigation was carried out to develop a taste-masked, orally disintegrating tablet containing Dexketoprofen for evaluating the effect of the coating amount on the product’s quality attributes via Quality by Design (QbD) systematical roadmap. Dexketoprofen, S(+)-enantiomer of bitter taste ketoprofen, involves an arylalkil group which is the most frequently used analgesic in the management of acute and chronic pain. To overcome of bitter-taste of the active pharmacological ingredients should apply a taste-masking approach. For this purpose, the bitter taste dexketoprofen particles were coated with a pH-dependent methacrylates polymer in which one of the method of taste-masking approaches. The experimental design was enforced with a four-factor, three-level Box–Behnken method within the framework of response surface modeling (RSM). A ready to use matrix excipient, Eudragit RS 30D, dextrates, aroma, and tablet pressing force were chosen as independent factors, and were assessed on four dependent factors: dissolution rate, disintegration time, tablet hardness, and friability %. Our findings indicate that when tablet pressing force is applied at 250 PSI, the tablets disintegrate within 1 minute, and the friability value is under 1%. Disintegration time increases as the coating amount increases. However, the Pareto charts shows engrossingly that the dissolution rate is affected mainly by tablet pressing force in first, third, and fifth time points, and by matrix excipient and coating in the 10th, 15th, 20th, and 30th time points. It was concluded that the QbD study helped to understand how the coating amount and process variables impacted the dissolution rate, disintegration time, tablet hardness, and friability % of the Dexketoprofen orally disintegrating tablet (ODT) finished product.
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Kurniawan, Hery Medianto, und Fitriana Aini. „MODEL HUMAN CAPITAL PETUGAS PENYULUH LAPANGAN TERHADAP SERVQUAL PADA MASA PANDEMI CORONA DI BADAN PENYULUHAN PERTANIAN DAN KEHUTANAN KECAMATAN MENYUKE KABUPATEN LANDAK“. Jurnal Ekonomi STIEP 6, Nr. 1 (25.05.2021): 11–19. http://dx.doi.org/10.54526/jes.v6i1.73.
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This study aims to create a human capital modeling for field extension officers during the corona pandemic at the Agricultural and Forestry Extension Agency, Menyuke District, Landak Regency. This modeling is intended for how the PPL human capital at BP2K Menyuke should provide outreach services during the corona pandemic. This modeling is very important because the corona pandemic does not allow outreach activities to be carried out as in normal conditions. However, even though the corona pandemic still occurs, service activities by PPLs must continue to run well, so that the achievement of objectives in extension activities can be achieved and the desire of farmers to get good service and according to expectations can also be achieved. The target of this research is to produce a PPL human capital model against service quality at BP2K Menyuke. This modeling will be seen based on service and quality dimensions which include tangible, reliability, responsiveness, assurance, and empathy. Modeling approach through Gap Analysis. The human capital model for service quality during the corona pandemic at BP2K Menyuke is the IT-based smartPP (source, message, attitude, receiver, taste) model. The source or sender of the message is the source of the message. Message or messages in the SmartPP Model are the substances sent by the source or source to the recipient of the message. Attitudes (attitudes) are attitudes given by the recipient of the message before and after receiving the message. Receiver or message receiver refers to the individual who receives the message sent by the sender of the message. Taste (feel), in doing the result of communication, thirst is usually felt
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Li, Na, Yu-Tao Liu und Zhan Chen. „Unlocking insights: integrated text mining and interpretive structural modeling for enhanced user review analysis“. PeerJ Computer Science 10 (23.12.2024): e2541. https://doi.org/10.7717/peerj-cs.2541.
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Effective keywords are extracted from the massive milk product user review data to construct thematic terms and explore the elemental influence relationships to assist manufacturers, and e-commerce platforms in understanding user behaviour and preferences and further optimise product design and marketing strategies. By fusing two different text mining methods, term frequency-inverse document frequency (TF-IDF) and Word2vec, we explore the semantic relationships, then visualise the relevance of user reviews by drawing knowledge graphs with Neo4j, and finally, be able to explore the relationship between the themes of the mined reviews, interpretative structural model (ISM) was used for a comprehensive evaluation, and the effectiveness of the method was verified on the Suning.com website dataset. The fusion of text mining and systematic analysis helps users to locate products quickly and precisely from the huge review information. The six elements of user reviews were categorized as freshness of taste, discounted prices, logistics, customer repurchase, product packaging, nutritional composition, and their element levels were divided into three layers. the first layer was discounted prices, customer repurchase, and logistics; the second layer was product packaging and nutritional composition; and the third layer was taste freshness.
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Chroneos Krasavac, Biljana, Veljko Marinković, Jasna Soldić-Aleksić und Ema Karamata Aćimović. „GASTRONOMY TOURISM AND THE PERCEIVED IMAGE OF SERBIAN NATIONAL CUISINE: STRUCTURAL EQUATION MODELING OF THE MAIN DETERMINANTS“. Ekonomika poljoprivrede 71, Nr. 1 (31.03.2024): 225–37. http://dx.doi.org/10.59267/ekopolj2401225c.
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Positioning and differentiation of Serbian cuisine among other ethnic cuisines can be the means to include Serbian gastronomy in heritage and cultural tourism. This paper’s significance lies in its comparative analysis, specifically examining the impacts of taste and quality of food, food service quality, and the authenticity of national food. The goal is to identify the primary factors influencing the perceived image of Serbian national cuisine, ultimately leading to the successful development of gastronomic offerings. The research was conducted on a sample of 217 respondents. Data were collected using the survey method. Respondents expressed their level of agreement with questionnaire items on a seven-point Likert scale. Reliability, validity, and model fit were assessed in the data analysis. A structural equation modeling was used to test causal relations between the latent variables. The research results emphasize the taste and quality of food as the main driver of the perceived image of national cuisine.
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Sun, Kyung-A., und Joonho Moon. „Assessing Antecedents of Restaurant’s Brand Trust and Brand Loyalty, and Moderating Role of Food Healthiness“. Nutrients 15, Nr. 24 (09.12.2023): 5057. http://dx.doi.org/10.3390/nu15245057.
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The purpose of this research was to apply DINESERV to a food brand: Shake Shack. Six sub-dimensions (e.g., taste, healthiness, employee service, price fairness, ambience, and convenience) were adopted. This study used brand trust and brand loyalty to explain attributes. This research additionally assessed the moderating impact of healthiness on the relationship between taste and brand loyalty. For data collection, this study used Amazon Mechanical Turk. The main instrument of this research is a survey. The number of valid observations was 353. Confirmatory factor analysis and a correlation matrix were used to ensure the convergent and discriminant validity of measurement items. Structural equation modeling was employed for hypothesis testing. Plus, Hayes process macro model 1 was employed to test the moderating effect of healthiness. Results indicated that brand trust was positively associated with taste (p < 0.05), employee service (p < 0.05), and ambience (p < 0.05), while brand loyalty was positively associated with taste (p < 0.05), healthiness (p < 0.05), price fairness (p < 0.05), ambience (p < 0.05), and brand trust (p < 0.05). However, the convenience of casual restaurants appeared as a non-significant attribute to account for both brand trust and brand loyalty. The results also revealed that healthiness negatively moderates the relationship between taste and brand loyalty (p < 0.05). This study sheds light on the literature by demonstrating the accountability of DINESERV to casual dining customer behavior. Also, this research presents information for the assistance of brand management in the domain of casual dining sector.
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Kholida, Firda Ulfatul, Karnadi Karnadi und Randika Fandiyanto. „PENGARUH WORD OF MOUTH, CITA RASA, DAN LOKASI TERHADAP LOYALITAS PELANGGAN PADA PENJUALAN MIE SEM BELIBIS DI ASEMBAGUS DENGAN KEPUASAN KONSUMEN SEBAGAI VARIABEL INTERVENING“. Jurnal Mahasiswa Entrepreneurship (JME) 3, Nr. 9 (05.09.2024): 1727. http://dx.doi.org/10.36841/jme.v3i9.5202.
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Marketing is a common activity undertaken by many individuals. Over the years, it has evolved significantly, as exemplified by the culinary business Mie Sem Belibis, which offers customizable levels of spiciness to suit consumer preferences. This study aims to analyze and examine the impact of word of mouth, taste, and location on customer loyalty in the sales of Mie Sem Belibis in Asembagus, with customer satisfaction as an intervening variable. This research employs a quantitative approach. The study's population comprises customers of Mie Sem Belibis, with a sample selected through random sampling. Data analysis and hypothesis testing are conducted using the Structural Equation Modeling - Partial Least Square (PLS-SEM) method. The results of the hypothesis testing for direct effects, conducted using the Smart PLS 3.0 application, reveal that word of mouth significantly influences customer satisfaction, taste significantly influences customer satisfaction, and location significantly influences customer satisfaction. However, word of mouth does not significantly influence customer loyalty, and taste does not significantly influence customer loyalty, whereas location significantly influences customer loyalty. Additionally, customer satisfaction significantly influences customer loyalty. The results of the hypothesis testing for indirect effects indicate that word of mouth significantly and positively influences customer loyalty through customer satisfaction, taste significantly and positively influences customer loyalty through customer satisfaction, and location significantly and positively influences Customer Loyalty through Customer Satisfaction.