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1
Trew, Ryan McLean. "Taste". Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44767.
Testo completoAbstract (sommario):
Taste is a work for a medium sized orchestra consisting of four movements and is approximately 23 minutes in length. Each movement is a musical illustration of one of the four traditional basic physiological tastes as perceived by humans: bitter, sour, sweet and salty. To represent the four physiological tastes musically, this work applies three unifying conceptual devices. The first device is the assimilation of the physical properties of taste into musical properties including form and texture. The second device associates both taste and sound with human emotions. The third device is the application of varied styles of music, or “polystylism” as representation of different aesthetic preferences or “tastes.” By presenting each taste in the context of a musical composition, this work draws a link between the human sense of taste and the sense of hearing.
2
Rosenbaum, Seth Alan. "After-Taste". Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10810.
Testo completoAbstract (sommario):
This dissertation investigates the symbolic uses of food in twentieth-century America using, as case studies, major works by Edith Wharton, Toni Morrison, W.H. Auden, and Wallace Stevens. By incorporating different literary genres - poetry, the novel, and expository prose - by authors from distinct geographic locations, classes, genders, sexual orientations, races, ethnic backgrounds, and eras, my principles of selection offer a broad and significant representation for analysis that serves two related ends: to understand the different ways food functions in literature and thereby to establish the importance of food to literary study. After-Taste argues that food and eating in the novel, in canonical twentieth-century American literature, have been used predominantly for social critique rather than made an integral part of individual psychopathological investigation. In poetry, however, the reverse holds true: Auden and Stevens, two very different poets, shared a common goal - reconciliation of the self with world, rather than social critique, imagined through food and eating. While literary critics have made significant contributions to the discourse surrounding food as a field of study, their works are primarily historical, political, anthropological, and cultural in scope, rather than literary. After-Taste revises Brillat Savarin's fourth aphorism, "Tell me what you eat, and I shall tell you what you are[,]" into an injunction to the literary critic: 'Tell us what, how, when, where, and why the author deploys food in her literature, and we shall learn new meanings that have been obscure to us.' This study asks, and seeks to answer, the following questions: What narrative possibilities does food enable in the novel and in poetry? Is the usage of food symbolic only, or is it in some cases part of a deeper narrative logic? What social and individual meanings can food carry that other material objects cannot? Not all authors utilize food in their writing, but those who do have made a decision with narrative, theoretical, literary, and ontological consequences. My pages attempt to explain why food has such a powerful appeal for specific writers, those whose works would be aesthetically and rhetorically incomplete had they not employed a logic of food in their writing.
3
Sinclair, Michael S. "Modulation of Peripheral Taste Function by Glial-like Taste Cells". Scholarly Repository, 2012. http://scholarlyrepository.miami.edu/oa_dissertations/715.
Testo completoAbstract (sommario):
Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the taste bud, but no other cells in oral epithelium. Oxytocin (OXT) elicited Ca2+ responses from cells that resemble glial-like taste cells (by criteria including gene expression and lack of excitability). The EC50 for OXT in these cells was 33 nM, and responses saturated at 1 µM. 500 nM L-371,257 (an OXTR antagonist) significantly inhihited the responses to OXT. In a semi-intact preparation of lingual slices, OXT did not alter bitter tastant-evoked Ca2+ responses. Further, in behavioral studies, OXT (10 mg/kg i.p.) did not alter the responses of mice to aversive salty (NaCl), bitter (quinine), or sour (citric acid) solutions. In contrast, OXT (0.1 mg/kg i.p.) significantly decreased taste behavioral responses to low-to-intermediate concentrations of sucrose. My data suggest that OXT may modulate sweet taste sensitivity in vivo by acting on glial-like cells in taste buds. Second, Renal Outer Medullary K channel (ROMK) mRNA was also detected by RT-PCR in taste buds . Immunostaining revealed that ROMK is localized to the apical tips of glial-like taste cells. In the kidney, ROMK, apically localized in nephron epithelium facilitates a unidirectional flow (i.e. excretion) of K+. I suggest that, analogous to glia in the central nervous system, glial-like taste cells homeostatically redistribute extracellular [K+ ] within taste buds to maintain their sensitivity. The results of this study reveal that glial-like taste cells resemble nervous system glia in more ways than simply clearing neurotransmitters. They may also modulate the sensory output of the taste bud and buffer the extracellular [K+]. A more active role for glial-like cells in the functioning of the taste bud should be investigated.
4
Heisey, Brianna L. "Taste of dirt". To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.
Testo completo
5
Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules". Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.
Testo completo
6
Bonneville-Roussy, Arielle. "There is accounting for taste : determinants of musical taste in adulthood". Thesis, University of Cambridge, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708330.
Testo completo
7
Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes". DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.
Testo completoAbstract (sommario):
In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids).
This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, 20% oil emulsions were formulated with either anhydrous milk fat, soybean oil, or a blend comprised of a 1:1 ratio (by weight) of milk fat and soybean oil. Prior to taste testing, emulsions were deemed to have the necessary physicochemical characteristics (i.e., stability, pH, droplet size, viscosity) for use in taste experiments. Thresholds were determined according to the ASTM forced-choice ascending concentration series method using 11 trained panelists. Taste intensities were rated on a numerical scale of zero to 15 by 10 trained panelists.
As expected, aqueous thresholds were generally lower than those of respective emulsions; however, these differences were not always found to be significant. Though lipid composition affected emulsion thresholds slightly for all tastes except bitter, a significant relationship between thresholds and fat composition was not established. Taste intensity appears to increase proportionally to increases in tastant concentration at suprathreshold concentrations near recognition threshold. Some results from taste intensity experiments indicate that fatty acid composition may be influencing results, but the implications are unclear based upon these experiments. These results suggest that the role of lipids in taste perception is more complex than simply correlating with an increase in polyunsaturated fatty acids in general.
8
Seto, Eri. "Electrophysiological Study on Transduction Mechanisms of Bitter Taste in Mouse Taste Cells". Kyoto University, 2001. http://hdl.handle.net/2433/150782.
Testo completoAbstract (sommario):
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第9011号
農博第1193号
新制||農||822(附属図書館)
学位論文||H13||N3530(農学部図書室)
UT51-2001-F341
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 森 友彦, 教授 伏木 亨, 教授 北畠 直文
学位規則第4条第1項該当
9
Steiner, Robin Thomas. "A Phenomenology of Taste: Brewmasters and the production of lived taste experience". Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/193394.
Testo completoAbstract (sommario):
Using a phenomenological account of perception drawn largely from the work of Merleau-Ponty (1962) and Gibson (1966; 1974), this thesis explores how perceptual experience is created and modified through practices and discourses. The project examines how a specific perceptual experience--the taste of beer--is formed through the practices and discourses of production. It investigates how both the nuanced taste experiences of brewmasters and the less precise taste experiences of their customers are cultivated in relation to a set of production concerns surrounding the manufacture of a consistent brand. Ultimately, it is argued that the production of brands--the urge to produce products which are identical to themselves--is a characteristic of consumer-oriented late capitalism which illustrates how mechanical reproduction influences the formation of contemporary sensory experiences and lifeworlds.
10
Day, Alan John. "A matter of taste". Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/25376.
Testo completoAbstract (sommario):
The development of interpretive criticism in the arts has raised doubts concerning the possibility for explaining the affective power of works of art within the same theoretical framework. Works of art provide pleasure; however, they also possess meritous properties that can be accurately assessed in terms of objective criteria. The object of this thesis is to investigate the institutional dimensions of artistic excellence and merit in order to outline the relation between aesthetic feeling, aesthetic value and aesthetic taste.
Modern aesthetics has its origins in the 18th century British Enlightenment, specifically the works of Joseph Addison, Francis Hutcheson and David Hume. A detailed analysis of these philosophers' works on taste is undertaken in order to outline the historical foundation and original logic of aesthetic theory and the role that aesthetic taste plays within it. The main theme of this analysis is that the "middle-ground" view of aesthetic taste (between reason and the passions) developed by these philosophers is, in fact, untenable in the face of modern critical practices and theory. Two contemporary views of aesthetic taste are then assessed in order to show that even with the additional clarity provided by philosophical analysis, the middle-ground view is still flawed. The general architecture of this criticism is provided by an institutional view of art. A general appraisal of this view is undertaken with special emphasis on the role of art institutions as generators of standards and theories of critical evaluations.
Lastly, two meta-critical theories are analysed to determine whether valid, non-affective theories of aesthetic evaluation are available. It is concluded that this approach to art is a valid development, in one direction, from the notion of taste developed in the 18th century, and that this approach is logically independent of that which seeks to explain the psychological dimensions of aesthetic perception.Arts, Faculty of
Philosophy, Department of
Graduate
11
Taylor, Laura Elise. "A taste for paprika". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp01/MQ59742.pdf.
Testo completo
12
Haskins, Charles E. "A Matter of Taste". Digital Commons @ East Tennessee State University, 2011. https://dc.etsu.edu/etd/1272.
Testo completoAbstract (sommario):
This thesis paper supports the Master of Fine Arts exhibition at the Slocumb Galleries, East Tennessee State University, from March 14th through March 18th, 2011. The exhibit is composed of nine oil paintings depicting an invented story about two characters who create a soup for a cooking competition. The show A Matter of Taste chronicles an allegory concerning the evaluation of creative works. Through Gaudie and Baudie's "odd" recipe this work illustrates the ways in artists and art audiences interact and determine artistic value. The work is inspired by techniques in distortion and narrative painting. The following expands on the ideas, influences, techniques, and concepts that helped to create the exhibit.
13
James, Catherine E., of Western Sydney Hawkesbury University, Faculty of Science and Technology e School of Food Science. "Development of the sense of taste in 8-9 year old children". THESIS_FST_SFS_James_C.xml, 1996. http://handle.uws.edu.au:8081/1959.7/49.
Testo completoAbstract (sommario):
The responses of the sense of taste of 8-9 year old children to sucrose, sodium chloride, citric acid and caffeine were compared to those of adults in an effort to establish the state of development of the sense in mid-childhood. Two procedures were used to determine detection thresholds and ability to discriminate between different concentrations of a tastant. These studies showed that male children had higher detection thresholds for sucrose and sodium chloride than adults and female children, whilst female children exhibited similar detection thresholds to adults. Both adults and children were able to classify the four common tastes according to their correct labels, and to discriminate between stimuli with the same dominant taste quality but the children were less successful. A ranking procedure was used to determine whether adults and children perceive binary taste mixtures similarly, and the results indicated that children were less successful. The ability of children and adults to use scaling procedures to estimate visual and non-visual stimuli was investigated, and it was found that children and adults had the same success at these tasks. Male and female children were found to have similar levels of maturity, with the exception of detection thresholds for sucrose and sodium chloride, indicating that their response characteristics are largely independent of gender. Overall, the results indicate that the sense of taste in mid-childhood is well developed, but some functions may not be matureDoctor of Philosophy (PhD)
14
Süß, Barbara [Verfasser]. "Taste Molecules and Taste Modulators Generated by Targeted Natural Product Transformation / Barbara Süß". München : Verlag Dr. Hut, 2013. http://d-nb.info/1042307873/34.
Testo completo
15
Lantz, Jenny. "Taste at work : on taste and organization in the field of cultural production". Doctoral thesis, Handelshögskolan i Stockholm, Institutionen för Företagande och Ledning, 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:hhs:diva-1549.
Testo completo
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Cann, Victoria. "Appropriate articulations of taste : the (re)production of gender in contemporary youth taste cultures". Thesis, University of East Anglia, 2013. https://ueaeprints.uea.ac.uk/48771/.
Testo completoAbstract (sommario):
This thesis explores gender in contemporary youth taste cultures, contributing to the academic field through its illumination of taste’s role in the (re)production of gender. We continue to see inequality on the basis of gender in contemporary society and thus this thesis provides a much needed understanding of the (re)production of gender during youth. Much of the academic field has interrogated gender and youth, albeit with the majority looking at the experiences of boys and girls separately. However, little work has considered taste as being a potentially regulatory space in terms of gender during youth. Meanwhile, save some important interjections by Skeggs (1997), gender has largely been overlooked in the taste culture literature. This thesis shows that there is great potential in bringing together taste and youth, allowing us to better understand the complexities of gender (re)production. To explore these issues this thesis takes an empirical approach. In total, 112 people aged 13-16 from the Norfolk region took part in this study. Both traditional and innovative qualitative methods were used, and they were designed to develop a rich understanding of contemporary youth taste cultures. A bespoke identity page was a created as a means of capturing the cultural texts young people like and dislike, and a series of focus groups were also undertaken where collective meanings were foregrounded. The richness of empirical evidence and its careful analysis has revealed the significant role that taste plays in young people’s discursive (re)production of gender. It finds that young people inscribe a range of cultural texts with gendered value, and that they use these understandings to regulate the parameters of gender ‘appropriate’ taste. This thesis therefore contributes to the academic field not only through its development of academic theory, but also in the wealth and originality of data that it provides.
17
Nordahl, Charlotte, e Helen Möllerström. "Assesment a matter of taste!" Thesis, Malmö högskola, Lärarutbildningen (LUT), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-29992.
Testo completoAbstract (sommario):
Malmö högskolaLärarutbildningenSkolutveckling och ledarskapLärarutbildning, 60 pAbstraktMöllerström, Helen & Nordahl Charlotte. ( 2007). Bedömning, en smaksak! ( Assessment, a matter of taste!) Skolutveckling och ledarskap, Lärarutbildning 60p, Lärarutbildningen, Malmö Högskola.Syftet med vårt arbete har varit att ta reda på hur verksamma pedagoger går till väga vid bedömning och betygssättning.Arbetet ger en inblick hur pedagoger upplever bedömning och betygssättning. Med hjälp av enkäter har vi tagit reda på hur pedagoger upplever teoretisk och praktisk bedömning.Resultatet visar att bedömning tolkas på olika sätt. Genom enkät undersökningen kunde vi se att teoretisk kunskap anses mer konkret att bedöma än praktisk. .Nyckelord: Bedömning, betygssättning, pedagoger, praktiska färdigheter, teoretiska kunskaper.
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Ruffino, Laura Ann. "What Taste in My Mouth". OpenSIUC, 2015. https://opensiuc.lib.siu.edu/theses/1725.
Testo completoAbstract (sommario):
These poems are the product of three years of writing and reflection on the poet's experiences throughout the illness and death of a parent, the destruction of hurricane Katrina in St. Bernard parish, and the oil industry's presence in Southeastern Louisiana. The manuscript is arranged without section breaks and operates in nine cycles.
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PUGNALONI, SOFIA. "Taste sensitivity in cancer patient". Doctoral thesis, Università Politecnica delle Marche, 2020. http://hdl.handle.net/11566/274088.
Testo completoAbstract (sommario):
Le modificazioni della sensibilità gustativa dovute alla chemioterapia possono contribuire all'elevata prevalenza della malnutrizione nei pazienti oncologici. La diagnosi di disgeusia è importante per la prognosi dei pazienti.
L'obiettivo di questa tesi è quello di contribuire a prevenire e/o ridurre le alterazioni del gusto e la malnutrizione aprendo prospettive future che considerano la valutazione precoce delle alterazioni del gusto per una migliore gestione dell’alimentazione del paziente. Nello studio I, 35 pazienti oncologici sottoposti a chemioterapia sono stati confrontati con controlli sani (N=32). Il test della sensibilità gustativa è stato utilizzato per determinare l’alterazione del gusto. Sono state valutate concentrazioni diverse per ciascuno dei 4 gusti base (salato, dolce, acido, amaro) e sono stati valutati anche il gusto del grasso e dell’acqua. Nello studio II, abbiamo confrontato i pazienti affetti da cancro al seno (N=17) e i pazienti affetti da cancro gastrointestinale (N=15) al basale (T0) e dopo il trattamento. Anche il gusto umami è stato valutato. Sono stati analizzati l’intake calorico e la composizione corporea.
È stata riscontrata una differenza significativa nella sensibilità al gusto tra i pazienti rispetto al gruppo di controllo. Nello studio II il gusto che tutti i pazienti erano in grado di discriminare al basale era amaro, mentre quello che era più difficile da identificare correttamente era l'umami. Dopo il trattamento, i gusti che hanno subito i cambiamenti più rilevanti erano l’amaro e l’acido (che sono aumentati nella maggior parte dei pazienti), il gusto dolce (che è diminuito nella maggior parte dei pazienti) e l'umami (che è stato quello che è diminuito di più nella maggior parte dei pazienti). In particolare, vi era una correlazione statisticamente significativa tra la perdita di percezione dell’umami e una maggiore sensibilità all'acido.
Poiché le alterazioni nella sensibilità gustativa influenzano le preferenze alimentari e l'appetito, una valutazione potrebbe essere utile per modificare la composizione della dieta in modo da garantire l'apporto nutrizionale necessario. Sono necessari ulteriori studi per chiarire il carattere, la frequenza e la durata delle modifiche del gusto e le loro implicazioni per la salute.Taste changes due to chemotherapy may contribute to the high prevalence of malnutrition in cancer patients. The diagnosis of dysgeusia is important in the prognosis of patients. The aim of this thesis is to contribute to preventing and/or reducing taste alterations and malnutrition by opening future perspectives that consider early evaluation of alterations in taste for better management of future food behavior alterations of the patient. In the Study I, 35 cancer patients undergoing chemotherapy were compared to healthy controls (n = 32). Taste function test was used to determine taste sensitivity. Different concentrations for each of the 4 basic tastes (salty, sweet, sour, bitter) and also fat and water tastes were evaluated. In the Study II, we compared Breast Cancer patients (N=17) and Gastrointestinal Cancer patients (N=15) at baseline (T0) and after treatment. Also umami taste was evaluated. Dietary intake and body composition were analyzed. A significant difference in taste sensitivity among patients compared to the control group was found. In the Study II the taste that all patients were able to discriminate at baseline was bitter whereas the one that was more difficult to identify properly was umami. After treatment, the tastes that experienced the most relevant changes were bitter and sour tastes (that increased in most patients), sweet taste (that decreased in most patients) and umami (which was the one that decreased the most in the majority of patients). In particular we found that there was a statistically significant correlation between loss of umami perception and increased sensitivity to sour. Since alterations in taste sensitivity influence food preferences and appetite, an evaluation of taste sensitivity could be useful to modify diet composition in such a way as to guarantee the necessary nutritional intake. More research is needed to clarify the character, frequency, and duration of taste modifications and their healthy implications.
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Petrick, Gabriella M. "The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /". Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.
Testo completo
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Madsen, Viktoria Marie. "TASTE - An investigation on taste and class in relation to - kitsch, art and commodified luxury". Thesis, Malmö universitet, Institutionen för konst, kultur och kommunikation (K3), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-46105.
Testo completoAbstract (sommario):
This thesis takes a closer look at the phenomena of taste in relation to kitsch, art and luxury, analyzing a visual campaign, by the luxury brand Louis Vuitton. The visual campaign is made by Louis Vuitton to promote a collaboration with the postmodern artist Cindy Sherman. In her art Cindy Sherman is stepping away from modern aesthetics turning towards nostalgia and, anti- elitism. In a provocative act she brings in traits of kitsch and other pop cultural references to her art and exposes it to a conflicted art world. Using the well accommodated theoretical framework by sociologist Pierre Bourdieu, I seek to understand the underlying class related aspects of taste occurring in the collaboration between the two. In doing so I investigate the very use of Pierre Bourdieu’s theories it self, and I look to answer how these can help with revelation in a contemporary context. Later the use of Roland Barthes theories on modern myths, will be brought into play, when I shell decode the overall mythical story on taste, that Louis Vuitton, wishes to communicate through the campaign. It shell be concluded that Pierre Bourdieu’s theories, was very helpfull with pointing out the campaigns connection to cultural capital and different classified expressions of taste, that connects it to a growing middelclass, who wants an access to the world of luxury. In the very end I debate the question of taste looking forward, taking into consideration Bourdieu’s critics, to whom the classification of taste is a relic from the past.
22
STUMP, KATHARINA EVELINE. "Taste for exclusivity. – A visual image analysis on the representation of social class and taste". Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-21939.
Testo completoAbstract (sommario):
The purpose of this study is to create a deeper understanding on how brands today arepart of culture, creating meaning and effects, persuading customers through hidden messages and cultural communication codes. The starting point for my studies has been a European approach, with a German brand as empirical material. As a visual communicator it is especially important to critically understand how each element in an advertising campaigncreates meaning and therewith influences consumers unconsciously. My study has the ambition to research how luxury products are portrayed by examining visual markers for taste and exclusivity that indicate that the Jil Sander advertising campaign (2018) is directed towards members of a higher social strata. This has been done by using a qualitative visual image analysis based on social semiotics. Representation, taste, status and social milieus are the theoretical key terms in this study which are linked to my image analysis which shows that the characters are members of the same scene belonging tothe same social milieu, were they share social norms, dress codes, linguistic codes such assigns and symbols. All of them are visual markers of a higher social class, taste and capital.
23
Chew, Bee Lynn. "The identification of tomato fruit taste QTL and their underlying genes using human taste receptor cells". Thesis, University of Nottingham, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.605155.
Testo completoAbstract (sommario):
The taste of foods is perceived as one or a combination of five sensations which are sweet, sour, bitter, salty and umami. The umami taste is best described as a savoury sensation (Ikeda, 2002) and it is of central importance in food flavour. The mammalian taste receptors TIRs form two heteromeric G-protein-coupled receptor complexes and taste receptors T 1 R 1 and T 1 R3 function together as an umami taste detector on the tongue (Nelson et al., 2002; Li et al., 2002; Zhao et al., 2003). It is already well established that monosodium glutamate and L-aspartate evoke the umami sensation and are highly detected by these taste receptors (Li et aI., 2002). Yamaguchi (1991) and Ninomiya (1998) reported that umami flavour is enhanced in the presence of inosine monophosphate (IMP). This project aims to develop an in vitro assay that could mimic human perception of umami so that it will be possible to screen extracts of the tomato introgression lines (ILs) for novelumami compounds. A functional umami calcium assay based on G-protein coupled receptor signaling was used to test pure compounds of monosodium glutamate (MSG), inosine-5'monophosphate (IMP) and the ctude tomato IL extracts. The calcium assay was not suitable for use on ctude tomato extracts because the crude samples elicited non specific responses. This led to the development of another high-throughput assay based on a different principle known as the bioluminescence resonance energy transfer (BRET2). This assay was designed to study interactions between proteins through resonance energy transfer between the donor molecule (Rluc) and the acceptor molecule (GFp2). Umami receptors were cloned into an expression vector with the reporter constmcts and then transfected into Flp-In T -Rex cells. Stably transformed cells were challenged with MSG, IMP and crude tomato IL extracts. Additionally transgenic plants were generated with altered expression of GAD and AMP deaminase to modulate the levels of umami compounds in tomato. The BRET2 assay demonstrated the ability of this system to respond to different levels of MSG and IMP through reproducible dose response curves and also established a good correlation with the in vivo sensory panel results. Tests on the ctude tomato IL lines generated umami responses. Lines with low levels of glutamic acid showed high BRET2 response values which suggest the presence of enhancers in the tomato extracts that contributed to the umami taste intensity. The knockout of the GAD gene to increase glutamate levels in plants was unsuccessful. However, overexpression of AMP deaminase produced plants at To generation, which will be the subject of future analysis. Future work will involve the optimization of the newly developed umami BRET2 assay to improve robustness and reproducibility. This assay then can be utilized as a universal umami screen for complex samples, including those from the AMP deaminase plants.
24
Liu, Pin. "Fat Taste Transduction in Mouse Taste Cells: The Role of Transient Receptor Potential Channel Type M5". DigitalCommons@USU, 2010. https://digitalcommons.usu.edu/etd/824.
Testo completoAbstract (sommario):
A number of studies have demonstrated the ability of free fatty acids to activate taste cells and elicit behavioral responses consistent with there being a taste of fat. Here I show for the first time that long chain unsaturated free fatty acid, linoleic acid, depolarizes taste cells and elicits a robust intracellular calcium rise via the activation of transient receptor potential channel type M5. The linoleic acid-induced responses depend on G protein-phospholipase C pathway indicative of the involvement of G protein-coupled receptors in the transduction of fatty acids. Mice lacking transient receptor potential channel type M5 exhibit no preference for and show reduced sensitivity to linoleic acid. Together, these studies show that transient receptor potential channel type M5 plays an essential role in fatty acid transduction and suggest that fat may reflect a bona fide sixth primary taste. Studies to identify the types of taste cells that respond to fatty acids show that both type II and type III taste cells express fatty acid-activated receptors. Fatty acids elicit robust intracellular calcium rise primarily in type II taste cells and a subset of type III taste cells. However, a significant subset of type II taste cells respond to high potassium chloride, which has been broadly used as the indicator for type III taste cells as well, suggesting the expression of voltage-gated calcium channels in these cells. This finding conflicts with previous studies that type II taste cells lack voltage-gated calcium channels. To explore if voltage-gated calcium channels are expressed in subsets of type II taste cells, transgenic mice with type II or III taste cells marked by green fluorescent proteins are used. Results show that a subset of type II taste cells exhibit voltage-gated calcium currents, verifying the expression of voltage-gated calcium channels in these cells. These results question the utility of being able to use high potassium chloride solution to identify unequivocally type III taste cells within the taste buds. A model for the transduction of fatty acids in taste cells consistent with these findings and our previous data is presented.
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Goodwin, Frances L. W. "Do taste factors contribute to the mediation of voluntary ethanol consumption an investigation of ethanol and saccharin-quinine intake in non-selected laboratory rats /". Thesis, Connect to online version, 1995. http://wwwlib.umi.com/cr/concordia/fullcit?pMM05100.
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Clapp, Tod R. "Characterization of IP₃ receptors in bitter taste transduction". Access citation, abstract and download form; downloadable file 3.78 Mb, 2004. http://wwwlib.umi.com/dissertations/fullcit/3131664.
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Nelson, Greg. "Mammalian sweet and umami taste receptors /". Diss., Connect to a 24 p. preview or request complete full text in PDF formate. Access restricted to UC campuses, 2005. http://wwwlib.umi.com/cr/ucsd/fullcit?p3191985.
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Gray, Colin. "The enterprise culture : an acquired taste?" Thesis, London Metropolitan University, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.283087.
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Boyle, Joseph. "Abstraction and the judgement of taste". Thesis, Queen's University Belfast, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334496.
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Hinge, Philip. "Anti-Heroics, Modesty, and Bad Taste". VCU Scholars Compass, 2014. http://scholarscompass.vcu.edu/etd/3436.
Testo completoAbstract (sommario):
My thesis work revolves around investigating painting’s relationship with “bad taste” and heroism. By comparing my paintings to illustrative depictions of “heroism”, artists who turn bad art good, ideas concerning modesty, humor, and invention I will contextualize my stance towards “heroism” and bad taste. By establishing my relationship to the aforementioned examples I will trace the growth of my work over the past few years and discuss how its role within contemporary painting has changed as well as how it interacts with various cultural references.
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Barrie, Katherine E. "The Committee on Taste and Leisure". VCU Scholars Compass, 2019. https://scholarscompass.vcu.edu/etd/5847.
Testo completoAbstract (sommario):
Within my studio practice I have been examining the aesthetics of leisure spaces, the implications of good and bad taste, and what it means to live one’s best life. Considering the history of design motifs and the influence of color upon the human psyche, my thesis exhibition of abstract paintings contains references to patterns, design movements, and modes of artifice that have historically been seen as brazen and tacky. These include nods to the Memphis Design group, faux marble, terrazzo, stucco, and artificial sand. Each has held an important place in the history of designed spaces, and at one time or another they were deeply celebrated before being criticized. I am drawn to the parallels between the surface treatment of furniture and architectural spaces, and the surface of a canvas. My use of materials includes a mixture of high- and lowbrow to reinterpret media such as highly pigmented acrylic paint, natural and artificial sand, volcanic pumice, and hardware store products for DIY home improvement. I use a formal, modernist painting language to elevate the artificial and superficial to the hierarchy associated with the moral underpinnings of modernism. By being entirely serious about the unserious, this work aims to question the value we assign to play and why tastefulness rarely aligns with fun.
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Wallroth, Raphael. "The Neural Representation of Taste Perception". Doctoral thesis, Humboldt-Universität zu Berlin, 2019. http://dx.doi.org/10.18452/19847.
Testo completoAbstract (sommario):
Der Geschmackssinn erfüllt eine grundlegende Funktion im Menschen indem er Substanzen auf ihre Essbarkeit überprüft, und beeinflusst Gesundheit, indem er die Lebensmittelauswahl prägt, was angesichts der Adipositas-Epidemie zunehmendes wissenschaftliches Interesse erzeugt.
Zuerst habe ich die kortikale Signatur der Geschmacksenkodierung bzgl. synchronisierter neuronaler Aktivität untersucht. Die Ergebnisse zeigen, dass das menschliche Gehirn sehr langsame Delta-Wellen rekrutiert, um Geschmacksinformationen zu verarbeiten, und dass die evozierten neuronalen Antwortmuster geschmackspezifisch und prädiktiv für das Antwortverhalten sind. Anschließend habe ich die Verarbeitungssequenz zur Geschmackserkennung bzgl. unterscheidbarer computationaler Zustände geprüft. Die Verarbeitungssequenz hat mit dem Geschmackskontrast variiert, so dass hedonisch unterschiedliche Geschmäcker gleichzeitig detektiert und kategorisiert wurden. Dies deutet darauf hin, dass die Valenz parallel zu sensorischen Geschmacksinformationen verarbeitet wird, was zu einer Schärfung der Geschmackskategorie führen könnte. Schließlich habe ich die evozierten geschmacklichen Antwortmuster zwischen normalgewichtigen und fettleibigen Individuen verglichen. Angesichts nicht unterscheidbarer Aktivierungsmuster haben beide Gruppen die gleichen mentalen Prozesse rekrutiert, um ein Geschmackserlebnis zu verarbeiten. Die Geschmacksrepräsentationen lassen jedoch bei adipösen Individuen früher nach, und zwar direkt mit dem Ende der Stimulation. Dieser Befund stimmt mit der Beobachtung hypoaktiver neuronaler Reaktionen bei Fettleibigkeit überein, wie bspw. einem abgeschwächten Belohnungserleben durch Essen. Die in der vorliegenden Arbeit dargestellten Ergebnisse vertiefen unser Verständnis des menschlichen Geschmackssystems. Angesichts der ernährungsbedingten Gesundheitskrise in der westlichen Welt bedarf es weiterer Forschung, eines der Schlüsselsysteme für die Geschmackswahrnehmung besser zu verstehen.The sense of taste serves a basic function in human survival by scrutinizing substances as to their edibility, and specifically for health by determining food selection in societies of overabundance. It is a key component of the perception of flavor which, in light of the obesity epidemic, garners increasing scientific interest. First, I investigated the cortical signature of taste information coding, specifically synchronized neural activity which reflects one of the key mechanisms of neuronal communication. I found that the human brain recruits very-slow wave delta oscillations to process taste information, and that the emergent patterns were taste-specific and predictive of response behavior. Subsequently, I examined whether the processing sequence involved in taste recognition unfolds in distinct computational states. The findings were mixed in that the processing sequence varied with taste contrast, such that hedonically distinct tastes were categorized as soon as they were tasted. This suggests that valence may be processed in parallel to sensory taste information, reducing processing times due to a sharpening of the taste category. Finally, I compared the evoked gustatory response patterns between normal-weight and obese individuals. The results suggest based on indistinguishable activation patterns that both groups recruit the same mental processes in order to encode a taste event. However, the taste representations subside earlier in obese individuals, directly coinciding with the offset of stimulation. This finding aligns with the observation of hypoactive neural responses in obesity such as an attenuated experience of reward from food. Altogether, the research laid out in the current thesis furthers our understanding of the human gustatory system. Faced with the food-related health crisis of obesity in the Western world, there is an undeniable urgency to better understand one of the key systems involved in flavor perception.
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Tedó, Pérez Maria Gemma. "The umami taste in pigs: L-amino acid preferences and in vitro recognition by the receptor dimer pT1r1/pT1r3 expressed in porcine taste and non-taste tissues". Doctoral thesis, Universitat Autònoma de Barcelona, 2009. http://hdl.handle.net/10803/5716.
Testo completoAbstract (sommario):
The present work was divided into three main areas of study, (1) the development of a reliable "in vivo" model for double choice (DOCH) testing in piglets avoiding the isolation time and fasted state of animals to evaluate weaned pig preferences, consumption and appetence under a fed-state for Glycine and several L-amino acids at different concentrations (-in vivo trials- Chapter 1), (2) identifying and characterizing the porcine Tas1r1 and Tas1r3 gene sequences in pigs, to construct a stable cell reporter system expressing the porcine umami taste receptor (pT1r3/pT1r1) to measure the cell responses to amino acids at physiological concentrations (0.5, 5 and 50mM) and to compare these cell response with the pig in vivo results (-in vitro trials- Chapter 2), and (3) to determine the pattern of expression of the porcine umami taste receptor genes, pTas1r3 and pTas1r1, in several tissues of the digestive system including tongue (circumvallate and fungiform papillae), stomach (fundus), pancreas, liver, duodenum, jejunum and ileum and how that pattern responds to three factors: (a) the age of the pig -from birth to 20 days after weaning-; (b) sex -male vs. female-; and (c) the dietary crude protein content and essential amino acid supplementation (Chapter 3).Chapter 1 describes a new methodology of DOCH testing to evaluate preferences, consumption and appetence in fed pigs for amino acid solutions (D,L-Met, Gly, L-Ala, L-Gln, L-Glu, L-Lys, L-Thre, L-Trp and MSG) at different concentrations (0.5, 5, 50 and 500mM). This methodology includes a preliminary training period (10¬minute at 9am and 12pm) based on an operant conditioning procedure using sucrose at 500mM as a reward before test sessions (2-minute at 9am and 12pm). Two models were developed where animals were maintained individually (individual model) or in pairs (pair model) during training (4 and 2 days, respectively) and test sessions. Social isolation and novelty are two important factors of stress that could influence pig learning capacity for DOCH testing, therefore, behavioural and total test consumption parameters were used as criteria for the exclusion of animals in testing sessions. The results showed that the pair model developed in this work may be more appropriate than previous models to study pig preferences and appetence for amino acid solutions or other nutrients. Weaned pigs under a fed-status were able to discriminate solutions of amino acids except when those were offered at 0.5mM. In general, piglets showed significant preferences for non-essential amino acids with a higher appetence for potential umami tastants at high concentrations (MSG, L-Glu and L-Gln). However, this taste response changed with essential amino acids, resulting in significant aversions at high concentrations (L-Trp, L-Thr).
Chapter 2 presents, after the identification and characterization of the porcine umami taste receptor (pT1r1/pT1r3), an in vitro tool based on a cell culture that expresses the heterodimer to identify Gly and L-amino acids as umami tastants at different concentrations (0.5, 5 and 50mM) in pigs. This cell system showed significant responses to MSG, L-Glu, L-Gln, L-Ala, L-Asn and Gly at all tested concentrations. Moreover, our in vivo data (Chapter 1) was significantly correlated with our in vitro results meaning that umami agonists are highly preferred by pigs.
Chapter 3 studies the expression of the porcine umami taste receptor genes, pTas1r1 and pTas1r3, in different taste (tongue's fungiform and circumvallate papillae) and non-taste tissues from the gastrointestinal tract (stomach, duodenum, jejunum, ileum and liver) of pigs of different sex (male and female) and ages (birth, preweaning- 26d old-, 48h after weaning -28d old- and 20d postweaning -46d old-) and with different levels of dietary crude protein in their postweaning diet (high-crude protein -26%, HCP-, low crude protein-17%- with -SAA- and without -LCP- essential amino acid supplementation). Both genes were more expressed in tongue and stomach, followed by small intestine and liver. Significant changes in gene expression were observed with age, sex and dietary crude protein content and the main changes occurred after weaning, with more expression in males than in females and in the LCP group that in the other two groups.
It is concluded that pigs sense some amino acids as umami tastants that generate a pleasant stimulus. The umami tastants are sensed through the heterodimer receptor pT1r1/pT1r3, which is expressed in taste buds in the tongue and in non-taste tissues along the gastrointestinal tract. Changes in pTas1r1/pTas1r3 gene expression may reflect the nutritional status of the animal and a better understanding of the mechanism will help to develop new strategies (such as the use of umami ligands to stimulate their voluntary feed intake) for improving the adaptation of piglets to the postweaning period.
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Magnusson, Emma. "Grundsmaksperception hos 4-6-åriga förskolebarn : Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar". Thesis, Högskolan Kristianstad, Sektionen för lärande och miljö, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13994.
Testo completoAbstract (sommario):
Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment. En gruppdiskussion om (grund)smaker, provsmakning av tio olika livsmedel med fortsatt samtal om vad dessa smakade. Tredje momentet var träning med grundsmaklösningar där barnen fick öva på att känna igen sött, surt, salt, bittert och umami. Sista momentet var ett grundsmaktest där barnen fick svara vilka grundsmaker de kunde identifiera i varje livsmedel. Resultaten visade på en signifikant skillnad förmåga att uppfatta salt jämfört med övriga grundsmaker, samt en markant ökad förmåga att både identifiera och verbalisera samtliga grundsmaker i livsmedel efter grundsmakträning. Från att ha benämnt ”gott” och ”äckligt” som smaker kunde barnen efter träning i större utsträckning sätta ord på och identifiera flera olika grundsmaker i livsmedlen de smakade. En kort grundsmakträning är en enkel metod som kan bidra till att få små barn att inta ett positivt, nyfiket förhållningssätt till nya smaker och mat i allmänhet.Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general.
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Roussin, André. "Variability in responses to similar tastants in the nucleus of the solitary tract of the rat". Diss., Online access via UMI:, 2007.
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Forestell, Catherine Ann. "Conditioned taste and odour preferences in rats". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp05/mq24842.pdf.
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Small, Dana. "Central taste and flavor processing in humans". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0020/MQ44282.pdf.
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Small, Dana. "Central taste and flavor processing in humans". Thesis, McGill University, 1997. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=20866.
Testo completoAbstract (sommario):
This thesis describes two studies that were performed to explore how the gustatory code is influenced by ingestive and motivational variables. To examine the possibility of a dissociation between gustatory sensation and perception that may be accounted for by integration of the gustatory code with limbic aspects of feeding, I first compared citric acid detection and recognition thresholds in two groups of patients, and a group of healthy control subjects. Patients had undergone resections from either a right or left anterior temporal lobe for the treatment of intractable epilepsy. A Positron Emission Tomography (PET) activation study was then performed on a separate group of healthy subjects to ascertain brain regions involved in the perception of citric acid. A role for the right anterior temporal lobe in taste quality recognition was elucidated in that experiment.As taste perception generally occurs with olfactory perception, in the context of feeding, I designed a second study to explore cerebral processing of flavor. This study used PET to determine if unimodal taste and smell processing differs from bimodal flavor processing. Evidence for a flavor specific neural network was found.
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Stevens, Charlotte. "Snapshots from the cultural history of taste". Thesis, Loughborough University, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416724.
Testo completoAbstract (sommario):
This thesis explores the cultural, or literary history of taste as a social construct. Taking the mid-eighteenth century as its starting point, the thesis adopts an historicist approach to five very particular texts from this vast history. It begins by focusing on three novels: firstly, Henry Fielding's Tom Jones (1749) which was published at a time when there was increasing pressure to create `standards' of taste; secondly, Jane Austen's Sense and Sensibility (1811) which belongs to a moment that scrutinised these `standards'; and thirdly, Charles Dickens's Oliver Twist (1837), which reflects an era in which taste is driven by commercial forces. The final chapters explore a significant twentieth-century development in the history of taste: namely, the adaptation of text into film. Here, David Lean's Oliver Twist (1948) and Tony Richardson's Tom Jones (1963) become the focus for close investigation. I argue that Lean's Oliver Twist very much belongs to a post-war Britain in which the acquisition of taste was part of a wider framework for maintaining national and social cohesion. Richardson's Tom Jones, I argue, must be read in relation to the cultural revolutions in tastet hat dominatedth e early 1960s.
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Zhou, Yi. "Olfactory Transduction and Taste Processing in Drosophila". Thesis, Harvard University, 2011. http://dissertations.umi.com/gsas.harvard:10028.
Testo completoAbstract (sommario):
We completed two separate studies examining chemosensation in Drosophila. The first study investigated taste processing. It was our aim in this study to identify and characterize higher-order gustatory neurons. Our strategy for tackling this problem involved complementary functional and anatomical approaches. First, we used calcium imaging to screen for cells responding to stimulation of gustatory receptor neurons. Second, we used photo-activatable GFP to localize the cell bodies of neurons innervating the gustatory neuropil. Third, based on the information we gained from these imaging experiments, we were able to identify some promising Gal4 lines that labeled candidate gustatory neurons. Fourth and finally, we made whole-cell patch clamp recordings from these candidate gustatory neurons while stimulating the proboscis with tastants. Unfortunately, none of these candidates turned out to be gustatory neurons. However, this study illustrates a flexible and powerful general approach to identifying and characterizing sensory neurons in the Drosophila brain. The second study investigated olfactory transduction. Specifically, we examined the effect of air speed on olfactory receptor neuron responses (ORNs) in Drosophila. We constructed an odor delivery device that allowed us to independently vary concentration and air speed, and we used a fast photoionization detector to precisely measure the actual odor concentration at the antenna while simultaneously recording spikes from ORNs in vivo. Our results demonstrate that Drosophila ORN odor responses are invariant to air speed, as long as odor concentration is kept constant. This finding was true across a >100-fold range of air speeds. Because odor hydrophobicity has been proposed to affect the air speed dependence of olfactory transduction, we tested a >1,000-fold range of hydrophobicity values, and found that ORN responses are invariant to air speed across this full range. These results have implications for the mechanisms of odor delivery to Drosophila ORNs. Our findings are also significant because flies have a limited ability to control air flow across their antennae, unlike terrestrial vertebrates which can control air flow within their nasal cavity. Thus, for the fly, invariance to air speed may be adaptive because it confers robustness to changing wind conditions.
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Feasey, Rebecca. "Taste formations, cultural distinctions and Sharon Stone". Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.397533.
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Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception". Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.
Testo completoAbstract (sommario):
A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity of the release profile. The data was successfully modelled using the basic principles of interfacial mass transfer. The mechanistic model included some estimated parameters for un-measurable anatomical and physiological variables, kinetic properties of the flavour compound and terms to represent the oscillatory breathing and airflow rate. Aside from the 1st exhalation, the model fitted the data very well. The panel rated the intensity of minty flavor in a 6% gelatine gel, containing varying concentrations of carvone. The flavor was assessed using Magnitude Estimation and Time Intensity Methods. In addition, the quantity of carvone released from the gel and reaching the assessors nose was measured, breath by breath during eating, using the MS Nose. The results showed that the quantity of volatile delivered to the nose was directly proportional to the concentration in the sample, however, the absolute quantity varied greatly between individuals. Further differences were observed in the temporal dimension of their release profiles, which related to differences in their anatomy, physiology and eating habits. In some cases, these differences were mirrored by the sensory data. The relationship between perceived intensity and sample concentration was linear for both types of sensory data. Neither the speed of eating nor the concentration of volatile reached in-nose, affected an individuals ability to judge intensity. There was evidence to suggest, however, that the speed of eating affected the level of adaptation to the carvone stimulus. The affinity of the aroma compound for water (hydrophobicity) was an important factor in influencing the temporal characteristics of the instrumental and sensory data. When aroma release was rapid (< Tmax) the sensory response occurred slightly later whereas when the aroma release was much slower (>Tmax), with intensity increasing more gradually, the sensory response preceded the instrumental data. These phenomena were explained in terms of a lag phase for neural processing when the stimulus was presented quickly and adaptation to the stimulus when it was delivered over a longer period of time. A trained sensory panel assessed flavour and sweetness intensity in solutions containing varying concentrations of Hydroxy Propyl Methylcellulose (HPMC), sugar and flavour volatile. The flavour and sweetness of the viscous solutions were rated using magnitude estimation with a controlled modulus. In addition, the concentration of volatile released on the breath was measured using MS Nose. For low concentrations of HPMC (<0.5g/100g), perceived flavour intensity remained the same, however, a steady decrease was noted at higher concentrations (>0.6g/100g). The change in perceived intensity occurred at the point of random coil overlap (c*) for this hydrocolloid. The perceived sweetness of the solution showed a similar pattern with increasing HPMC concentration, although the inflection at c* was not so obvious. Despite the change in perceived flavour intensity, the actual concentration of volatile measured on the breath was not affected by the change in HPMC concentration. Low order polynomial models were produced to describe perceived flavour intensity and sweetness in viscous solutions containing HPMC and potential explanations for the changes in perception were discussed.
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Gay, C. "A statistical assessment of taste-testing methods". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382175.
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Pushpass, Rose-Anna Grace. "Investigating taste function in the ageing population". Thesis, King's College London (University of London), 2018. https://kclpure.kcl.ac.uk/portal/en/theses/investigating-taste-function-in-the-ageing-population(70580831-a48b-403d-b66a-b96e0c4b271d).html.
Testo completoAbstract (sommario):
The diet of the ageing population is known to deteriorate which is in part due to loss of taste sensation. Lack of interest in food leads to nutritional deficiencies, dehydration and reduced quality of life. The maintenance of taste function is dependent on the presence and function of saliva. Saliva bathes the taste buds and coats the oral mucosa to enable processing of foods and to provide a trophic stimulus for taste bud function. In the ageing population salivary flows tend to decrease for several reasons including disease, reduced water intake and the side-effects of some medications. This project firstly established the connection between quantity or alteration in quality of saliva and loss of taste sensitivity by comparing taste perception and physicochemical properties of saliva in older (60-90 years) and younger (18-30 years) groups. Saliva samples were collected in response to taste stimulation and rheological properties, viscoelasticity and viscosity, were assessed as well as composition particularly of proteins including mucins, cystatin S and carbonic anhydrase VI (CAVI). The second part of this study was to develop in vitro cellular models to investigate saliva-mediated modulation of specific taste receptor responses. Transfected TR146 cells over-expressing the TAS2R38 receptor and the SCC090 cell line that endogenously expresses TAS2R10 were used to measure intracellular calcium responses to bitter taste compounds. Models were tested using a fluorophore and confocal microscopy as well as a florescent plate reader. Saliva samples collected during the volunteer study were used to create a salivary layer over a confluent epithelial cell monolayer and the effects of saliva from older and younger groups were compared with regard to tastant diffusion and receptor activation. Reduced calcium responses to bitter taste compounds were observed when saliva from older adults was added to the confluent cells compared to saliva from younger adults. Responses to bitter tastants in vivo could be correlated to the calcium response in the in vitro model in the presence of saliva from younger subjects but not with saliva from older subjects. Levels of certain salivary proteins including mucins and the viscoelasticity of saliva samples correlated with taste receptor activation in the cell models and as such, the effect of physical properties of saliva on taste function was demonstrated in vitro.
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Baldwin, Maude Wheeler. "Evolution of sweet taste perception in hummingbirds". Thesis, Harvard University, 2015. http://nrs.harvard.edu/urn-3:HUL.InstRepos:17467228.
Testo completoAbstract (sommario):
Mammals have three members of the small taste receptor gene family responsible for the perception of sweet and savory tastes: two genes (T1R2 and T1R3) comprise the canonical sweet receptor, and a third gene, T1R1, acts with T1R3 to make the savory receptor. Here, in a joint effort with a team of international collaborators, we show that even though birds are missing the taste receptor gene (T1R2) required by other vertebrates to perceive carbohydrates and sweeteners, hummingbirds still detect sugars—but in a novel way. This project spanned multiple fields and field sites, integrating taste tests on wild birds, behavioral analysis of captive animals, bioinformatics, receptor cloning, and cell-based functional assays.
The first published avian genome, that of the chicken, revealed a surprising lack of T1R2. Chickens are sweet-insensitive: however, many nectar-feeding birds appear highly attuned to sugars like sucrose, fructose and glucose. Our initial field experiments with a panel of artificial sweeteners as well as high-speed filming and choice tests on captive birds indicated a rapid response to sugars rather than a post-ingestive metabolic sensing of caloric value. As the response appeared sensory, we pursued a candidate gene approach to search for possible taste receptors, and cloned T1R taste receptors from chickens, hummingbirds, and swifts. By analyzing genomes from an additional 10 birds and an alligator, we documented widespread absence of T1R2 and identified signatures of positive selection in the remaining hummingbird T1Rs.
Together with Dr. Yasuka Toda at the University of Tokyo, we were able to test the function of these receptors in cell culture. We used a cell-based luminescence assay to measure functional responses. As expected, chicken and swift receptors responded to amino acids, but, surprisingly, the umami receptor in hummingbirds had acquired a new function and was now sensitive to carbohydrates as well. Chimeric studies of receptors containing hummingbird and chicken sequence identified 19 mutations involved in this functional change: since divergence from swifts, the umami receptor underwent extensive re-modeling. Further behavioral tests with wild hummingbirds revealed that most agonists from the cell-based assay were appetitive, while artificial sweeteners which did not activate the receptors were not preferred—a concordance between in vivo and in vitro studies that indicates that this re-purposed receptor guides hummingbird taste behavior.
Diet shifts have profound physiological effects and evolutionary ramifications: the radiation of hummingbirds is likely due, at least in part, to their ability to colonize an empty niche. However, much remains to be learned about the roles of taste in changes in diet, and the causes and effects of shifts in diet and perception are often unclear. For instance, birds appear to have lost T1R2 early in their evolutionary history. As they are the descendants of carnivorous dinosaurs, birds may have experienced relaxed selection on the sweet receptor similar to that seen in mammalian carnivores; alternatively, the loss could be due to the overall genome-wide reduction seen in birds. In Chapter 3, we begin to investigate causes and consequences of the changes in hummingbird taste receptors, and present new behavioral studies regarding the ability to detect amino acids. Together, these findings raise questions about the evolution of sensory systems and of neural circuits underlying perception: studying taste receptors in a comparative context yields insight into basic aspects of the evolutionary process as well as molecular mechanisms underlying behavior.Biology, Organismic and Evolutionary
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Geran, Laura Claire. "The psychophysics of salt taste transduction pathways". [Gainesville, Fla.] : University of Florida, 2003. http://purl.fcla.edu/fcla/etd/UFE0000685.
Testo completo
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Chen, Jen-Yung. "Multi-compartment modeling in the gustatory system in rats". Diss., Online access via UMI:, 2005.
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Riedel, Katja. "Elucidation of the epithelial sodium channel as a salt taste receptor candidate and search for novel salt taste receptor candidates". Phd thesis, Universität Potsdam, 2011. http://opus.kobv.de/ubp/volltexte/2012/5876/.
Testo completoAbstract (sommario):
Salty taste has evolved to maintain electrolyte homeostasis, serving as a detector for salt containing food. In rodents, salty taste involves at least two transduction mechanisms. One is sensitive to the drug amiloride and specific for Na+, involving epithelial sodium channel (ENaC). A second rodent transduction pathway, which is triggered by various cations, is amiloride insensitive and not almost understood to date. Studies in primates showed amiloride-sensitive as well as amiloride-insensitive gustatory responses to NaCl, implying a role of both salt taste transduction pathways in humans. However, sensory studies in humans point to largely amiloride-insensitive sodium taste perception. An involvement of ENaC in human sodium taste perception was not shown, so far. In this study, ENaC subunit protein and mRNA could be localized to human taste bud cells (TBC). Thus, basolateral αβγ-ENaC ion channels are likely in TBC of circumvallate papillae, possibly mediating basolateral sodium entry. Similarly, basolateral βγ-ENaC might play a role in fungiform TBC. Strikingly, δ-ENaC subunit was confined to taste bud pores of both papillae, likely mediating gustatory sodium entry in TBC, either apical or paracellular via tight junctions. However, regional separation of δ-ENaC and βγ-ENaC in fungiform and circumvallate TBC indicate the presence of unknown interaction partner necessary to assemble into functional ion channels. However, screening of a macaque taste tissue cDNA library did neither reveal polypeptides assembling into a functional cation channel by interaction with δ-ENaC or βγ-ENaC nor ENaC independent salt taste receptor candidates. Thus, ENaC subunits are likely involved in human taste transduction, while exact composition and identity of an amiloride (in)sensitive salt taste receptors remain unclear.
Localization of δ-ENaC in human taste pores strongly suggests a role in human taste transduction. In contrast, δ-ENaC is classified as pseudogene Scnn1d in mouse. However, no experimental detected sequences are annotated, while evidences for parts of Scnn1d derived mRNAs exist. In order to elucidate if Scnn1d is possibly involved in rodent salt taste perception, Scnn1d was evaluated in this study to clarify if Scnn1d is a gene or a transcribed pseudogene in mice. Comparative mapping of human SCNN1D to mouse chromosome 4 revealed complete Scnn1d sequence as well as its pseudogenization by Mus specific endogenous retroviruses. Moreover, tissue specific transcription of unitary Scnn1d pseudogene was found in mouse vallate papillae, kidney and testis and led to identification of nine Scnn1d transcripts. In vitro translation experiments showed that Scnn1d transcripts are coding competent for short polypeptides, possibly present in vivo. However, no sodium channel like function or sodium channel modulating activity was evident for Scnn1d transcripts and/or derived polypeptides. Thus, an involvement of mouse δ-ENaC in sodium taste transduction is unlikely and points to species specific differences in salt taste transduction mechanisms.Der Salzgeschmack ermöglicht elektrolytreiche Nahrungsquellen zu erkennen und ist eine essentielle Komponente für den Erhalt des Elektrolythaushalts. In Nagern sind bisher zwei Mechanismen bekannt, welche an der Vermittlung des Salzgeschmacks beteiligt sind. Ein Natrium-spezifischer, Amilorid-sensitiver Signaltransduktionsweg wird über den epithelialen Natriumkanal (ENaC) vermittelt. Ein weiterer, bisher ungeklärter Transduktionsweg, ist Amilorid-unempfindlich und wird durch verschiedene Kationen vermittelt. Studien in Primaten konnten Amilorid-sensitive als auch -insensitive gustatorische Signaltransduktionswege nachweisen, wohingegen sensorische Studien auf eine Amilorid-Unempfindlichkeit des Natrium-spezifischen humanen Salzgeschmacks hinweisen. Eine Beteiligung des ENaC bei der Vermittlung des menschlichen Salzgeschmacks wurde bislang nicht gezeigt. In dieser Arbeit konnte die mRNA als auch Proteine von ENaC Untereineiten in menschlichen Geschmacksrezeptorzellen (GRZ) lokalisiert werden. Demzufolge, sind αβγ-ENaC Ionenkanäle möglicherweise an einem basolateralen Natriumeinstrom in circumvallaten GRZ beteiligt. Die basolaterale Lokalisation von βγ-ENaC in fungiformen GRZ weißt auf eine gleichartige Funktion hin. Die außergewöhnliche Lokalisation der δ-ENaC Untereineit ausschließlich in der Porenregion von Geschmacksknospen beider Geschmackspapillen, legt eine Beteiligung dieser ENaC Untereinheit bei der Vermittlung geschmacksrelevanter apikaler bzw. transzellulärer Natriumströme nahe. Gleichwohl weist die räumliche Trennung von apikalen δ-ENaC und basolateralen βγ-ENaC auf die Existenz unbekannter Interaktionspartner hin, da beide getrennt voneinander nicht in der Lage sind effektive Natriumkanäle zu assemblieren. Die Durchmusterung einer geschmacksrelevanten cDNA Bibliothek führte weder zur Identifikation von ENaC Interaktionspartnern, noch von ENaC unabhängigen Polypeptiden, welche in der Lage sind einen Kationenkanal zu bilden. Die genaue Zusammensetzung humaner Amilorid- (in)sensitiver Salzrezeptoren bleibt daher unklar und ein spannendes Feld. Der Nachweis von ENaC in humanen GRZ und insbesondere die Poren assoziierte Lokalisation der δ-ENaC Untereinheit impliziert eine wichtige Rolle bei der gustatorischen Signaltransduktion. Erstaunlicherweise ist die orthologe δ-ENaC Untereinheit der Maus als Scnn1d Pseudogen klassifiziert. Neben dieser automatischen Annotierung sind keine experimentell ermittelten Sequenzen in Datenbanken hinterlegt obwohl Scnn1d abgeleitete mRNA nachgewiesen werden konnte. Im Rahmen dieser Arbeit wurde untersucht ob Scnn1d ein Gen oder ein transkribiertes Pseudogen ist, um eine mögliche Rolle bei der Transduktion des murinen Salzgeschmacks zu klären. Durch Sequenzabgleich mit humanen SCNN1D konnte das vollständige Scnn1d Gen auf dem Chromosom 4 der Maus identifiziert werden, wobei sich dessen Pseudogenisierung durch Mus spezifische endogene Retroviren zeigte. Darüber hinaus wurden neun gewebsspezifische Scnn1d Transkripte nachgewiesen, welche für kurze Polypeptide kodieren. Eine mögliche Funktion derselben als Ionenkanal bzw. eine modulatorische Funktion konnte nicht gezeigt werden. Eine Beteiligung des pseudogenisierten δ-ENaC an der Vermittlung des Salzgeschmacks der Maus ist daher unwahrscheinlich und deutet auf Speziesunterschiede der Salzgeschmacksvermittlung hin.
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Morales, Patricia. "'Mere good taste is nothing else but genius without the power of execution' : artists as arbiters of taste, 1792-1836". Thesis, University of Warwick, 2003. http://wrap.warwick.ac.uk/1258/.
Testo completoAbstract (sommario):
During the transition from the eighteenth to the nineteenth century, a sea change took place in the British art world that reflected a general shift in attitude towards the arts. Artists redefined their social status and fought for their criteria to be taken into account, acquiring a new, influential position within the artistic circles, in which the authority of theorists and connoisseurs, amateurs whose approach to the work of art was that of the collector and critic, never the creator, had been so far undisputed. Influenced by new social theories and powerful contemporary cultural movements, and motivated by the success of artists like Hogarth and Reynolds and of the Royal Academy, artists felt encouraged to stand up for and secure their artistic authority. Thus, the increasingly widespread interest in art and aesthetics throughout the eighteenth century culminated in the realisation, on the artists' part, of their importance in such matters; subsequently, the long-debated issue of the dignity of the artist was brought to the forefront and became key in the artistic discourse of turn-of-the-century Britain. We can trace the evolution of the discourse on the authority of artists from Reynolds's idea that a painter can be a gentleman despite being a painter, to Ruskin's humble acceptance, in the prologue to the first volume of Modern Painters, of the necessity to have a practical knowledge of art in order to understand it. It was a veritable revolution in art theory, a 'second renaissance' for the figure of the artist, who until then had been considered a mere craftsman. A whole tradition was being challenged, and the new language artists employed to advance their ideas was not that of theory, but practice.
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Grover, Mary. "The authenticity of the middlebrow : Warwick Deeping and cultural legitimacy, 1903-1940". Thesis, Sheffield Hallam University, 2002. http://shura.shu.ac.uk/3105/.
Testo completoAbstract (sommario):
My project has been to examine how the hierarchical structures of taste implied by the term 'middlebrow' were negotiated by the bestselling novelist, Warwick Deeping, 1877-1950. Deeping is my focus for three reasons: he was immensely popular; his popularity was perceived by such critics as Q. D. Leavis as a threat to the 'sensitive minority'; he was prolific. His 68 novels from 1903-1950 thus give the cultural historian the unusual opportunity of tracing the development of an author's attempts to protect both himself and his readers from a process of cultural devaluation. After 1925, the best-selling Sorrell and Son and its immediate successors established 'a' Deeping as a product about which both admirers and detractors had certain expectations. Deeping's response to these expectations provide an exemplary site within which to examine how certain cultural distinctions were being negotiated and contested in England between the wars. My introduction traces the genealogy of my theoretical approach. The theories of Pierre Bourdieu have informed my understanding of the ways in which any expression of taste reflects the class positioning of the consumer. However these theories are concerned chiefly with patterns of consumption. They do not account adequately for the generation of texts in response to perceived cultural hierarchies. Deeping's texts are increasingly explicit in the ways they dramatise their own questionable cultural status. I use this self-consciousness to test the limits of the usefulness of available theories of cultural production. My first chapter historicises the emergence of the term 'middlebrow', using the contrast between its use on either side of the Atlantic to demonstrate the necessity of placing its use in a particular class and cultural context. My second chapter, therefore, is a short account of Deeping's own class positioning, focusing on the way in which his biographical constructions marketed the writer of popular fiction. My third chapter examines how his first twenty novels dramatise the kind of fiction that Deeping thought himself to be writing before the term 'middlebrow' had currency. My fourth chapter examines the group of novels, preceding Sorrell and Son, in which the writer is depicted as feminised and declassified. My fifth chapter concerns the nature of the extraordinary success of Sorrell and Son and what this implies about the gendered cultural and class positions both of Deeping and his loyal readers. My final chapter deals with the animosity to which Sorrell's success exposed the culturally beleaguered Deeping and with how consciousness of this animosity shaped his later novels. My thesis seeks to demonstrate that the way cultural hierarchies are established shapes the nature of the products generated. Although commentators on mass culture have stressed the homogenous identity of popular texts, the mechanical nature of their production and the passivity of their consumers, Deeping's novels imply readers aware of and resistant to such characterisations. Q. D. Leavis identified this resistance, but she and other self-appointed members of the cultural elite, failed to recognise that the 'game' of drawing cultural distinctions blunted the exercise of the very quality on which the self-appointed umpires based their claim to cultural superiority: moral intelligence and discrimination. In a similar way commentators on the left, anxious to assert their affiliations with the working class, were only able to register the petit-bourgeois 'image' of Deeping's work from which they wished to distance themselves. They therefore failed to perceive that it is, amongst many other things, about class images. The project aims to encourage a greater attention to the particularity of cultural commodities consumed by the lower middle classes in the 1920s and 1930s.