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Phenylthiocarbamide (PTC), also known as phenylthiourea (PTU), is an organosulfur thiourea containing a phenyl ring.
Denatonium, usually available as denatonium benzoate and as denatonium saccharide (BITTERANT-s), is the most bitter chemical compound known, with bitterness thresholds of 0.05 ppm for the benzoate and 0.01 ppm for the saccharide. It was discovered in 1958 during research on local anesthetics by MacFarlan Smith of Edinburgh, Scotland, and registered under the trademark Bitrex.
Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
A supertaster is a person whose sense of taste is of far greater intensity than the average person.
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself.
Aftertaste is the taste intensity of a food or beverage that is perceived immediately after that food or beverage is removed from the mouth. The aftertastes of different foods and beverages can vary by intensity and over time, but the unifying feature of aftertaste is that it is perceived after a food or beverage is either swallowed or spat out. The neurobiological mechanisms of taste signal transduction from the taste receptors in the mouth to the brain have not yet been fully understood. However, the primary taste processing area located in the insula has been observed to be involved in aftertaste perception.
The Monell Chemical Senses Center is a non-profit independent scientific institute located at the University City Science Center campus in Philadelphia, in Pennsylvania. Monell conducts and publishes interdisciplinary basic research on taste, smell, and chemesthesis.
Rachel Sarah Herz is a Canadian and American psychologist and cognitive neuroscientist, recognized for her research on the psychology of smell.
Taste receptor 2 member 38 is a protein that in humans is encoded by the TAS2R38 gene. TAS2R38 is a bitter taste receptor; varying genotypes of TAS2R38 influence the ability to taste both 6-n-propylthiouracil (PROP) and phenylthiocarbamide (PTC). Though it has often been proposed that varying taste receptor genotypes could influence tasting ability, TAS2R38 is one of the few taste receptors shown to have this function.
A dithiolane is a sulfur heterocycle derived from cyclopentane by replacing two methylene bridges with thioether groups. The parent compounds are 1,2-dithiolane and 1,3-dithiolane.
Dr. Alexander Bachmanov studied veterinary medicine at the Saint Petersburg Veterinary Institute, Russia (1977-1982), received his Ph.D. in biological sciences from the Pavlov Institute of Physiology in Saint Petersburg, Russia in 1990. He completed postdoctoral fellowships at the Physiological Laboratory at Cambridge University in 1993 and at the Monell Chemical Senses Center, Philadelphia, Pennsylvania, in the United States from 1994 to 1997. He later joined Monnell's faculty.
Taste receptor type 2 member 9 is a protein that in humans is encoded by the TAS2R9 gene.
Taste receptors for bitter substances (T2Rs/TAS2Rs) belong to the family of G-protein coupled receptors and are related to class A-like GPCRs. There are 25 known T2Rs in humans responsible for bitter taste perception.
Olfactory receptor 1G1 is a protein that in humans is encoded by the OR1G1 gene.
Dr. Michael G. Tordoff is a psychobiologist working at the Monell Chemical Senses Center. His research deals with the genetics and physiology of taste and nutrition. His early work addressed (a) how and what animals learn about the value of their food, (b) how artificial sweeteners influence appetite and body weight, (c) how salt intake is regulated, and (d) how dietary calcium influences salt intake. Recently, he has been investigating calcium taste and appetite. He is the primary proponent of the notion that calcium is a basic taste, equivalent to sweet, sour, salty, and bitter.
Julie Mennella is a biopsychologist specializing in the development of food and flavor preferences in humans and the effects of alcohol and tobacco on women's health and infant development. She currently works at the Monell Chemical Senses Center in Philadelphia, PA.
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste (flavor). Taste is the perception produced or stimulated when a substance in the mouth reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction and trigeminal nerve stimulation, determines flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste.
A sense is a biological system used by an organism for sensation, the process of gathering information about the world through the detection of stimuli. Although traditionally five human senses were identified as such, it is now recognized that there are many more. Senses used by non-human organisms are even greater in variety and number. During sensation, sense organs collect various stimuli for transduction, meaning transformation into a form that can be understood by the brain. Sensation and perception are fundamental to nearly every aspect of an organism's cognition, behavior and thought.
Robert F. Margolskee is an American academic. He is the director of the Monell Chemical Senses Center and adjunct professor in the Department of Neuroscience at the Mount Sinai School of Medicine. Margolskee is also the a co-founder of Redpoint Bio. Margolskee has been a pioneer in the application of molecular biology and transgenic animal models to the study of taste transduction and chemosensation. He has made numerous seminal discoveries in the taste field, including the identification and molecular cloning of taste specific receptors, G proteins, channels and other taste signal transduction elements.
PTC tasting is a classic genetic marker in human population genetics investigations.
References
- ↑ "Picky Eaters: Expert Q&A". Nova ScienceNow . United States. July 28, 2009. Retrieved January 12, 2015.
- ↑ "Danielle R. Reed".
- ↑ Tung, Liz (12 July 2018). "Same Genes, Different Tastes". WHYY. WHYY. Retrieved 27 January 2020.