Taste Supplementation of Low-Salinity Kimchi

( Ki-eui Lee ),( Ha-yull Chung ) 한국산업식품공학회 2021 산업 식품공학 Vol.25 No.4

The salinity of the brining solution for preparing kimchi imparts saltiness to kimchi, and affects its overall taste. In this study, the changes in the overall taste and quality of kimchi depending on the salinity of the brining solution (6% and 12%) were investigated. The salinity of kimchi brined in 6% NaCl solution was approximately 1.3%, and its umami (2.22±0.22) was lower than that (2.96±0.16) of the conventional kimchi, brined in 12% NaCl solution. In contrast, its bitterness (-3.77±0.05) was higher than that of the conventional kimchi (-4.48±0.12). The sensory evaluation results showed that the overall taste score of the low-salinity kimchi (2.8±0.4) was significantly lower than that of the conventional kimchi (4.5±1.1). To overcome the deterioration in the overall taste, a taste enhancer with a sea tangle extract and anchovy extract was added to the low-salinity kimchi. The overall taste score (4.4±1.2) of the seasoned kimchi, which is the low-salinity kimchi supplemented with the taste enhancer, was comparable to that (4.5±1.1) of the conventional kimchi, while maintaining a salinity of 1.7%. This study demonstrated the benefits of proper taste enhancer for improving the taste of low-salinity kimchi.

맛에 대한 언어 표현 연구

권우진 한국언어문화학회 2020 한국언어문화 Vol.0 No.72

This study focused on the various expressions that occurred in the process of eating food. This study specifically looked at how people describe the taste of food in language, including vocabulary such as taste and mouthfeel. Thus, food-related advertisements, blog posts that introduce dishes and restaurant foods, including examples of corpus data, and various broadcast program(public broadcasts and Internet broadcasts) were transcribed and analyzed. As a result of the study, vocabulary of various tastes and textures are used lexically, and a lot of symbolic words such as ‘jjolgitjjolgit’ and ‘jjilgitjjilgit’ are observed. In the process of delicately conveying the taste and texture, various vocabulary changes such as liquid repeat(asakasak), consonant replacement (kotulkotul/kkotulkkotul), vowel replacement(phakphakhata/ phekphekhata), syllable replacement(saykhomtalkhom) was observed. In addition, general speakers tended to actively and productively combine such as ‘talkhomccontuk(달콤쫀득), ccontukkoso(쫀득고소), ccontukmallangtal khom(쫀득말랑달콤)’. As the saying, “Eat food first with your eyes,” people did not eat food right away, but looked at it with their eyes before eating and observed food and expected taste. And when explaining the taste after actually eating the food, the expected contents were used as the main explanation criteria. The impression of chewing food for the first time and the feeling of chewing food in succession have become a major factor in explaining taste. Every sense responds to ‘difference’. It was interestingly mentioned that various food ingredients stimulate the taste of the food at the same time or sequentially even when eating food. Judgment on taste is influenced not only by the senses, but also by information on how to understand the food. Therefore, when referring to the taste of food, people often mention information about the source of the ingredients, distribution process, nutrients, and cooking method. Through this study, it was confirmed that taste is not limited to the taste vocabulary but is transmitted in various linguistic expressions in more detail. 본 연구에서는 식생활과 관련한 생활 수준의 발달에 부응하여 음식을 먹는 과정에서 일어나는 다양한 표현에 주목하였다. 언어학계에서 오랜 연구 주제가 되었던 미각어의 한계를 벗어나 다양한 식감어를 다루었으며, 그러한 어휘 단위를 넘어서서 음식의 맛을 어떻게 언어적으로 설명하고 구체화하는지 살펴보고자 하였다. 이에 기존의 사전에 등장하는 미각어, 식감어와 관련한 예문들을 포함하여 만두, 라면 등의 음식 관련 광고, 요리와 식당의 음식을 소개하는 블로그 글, 다양한 먹방(지상파 방송과 인터넷 방송) 등의 컨텐츠를 수집, 전사, 고찰하였다. 연구 결과, 어휘적으로는 다양한 미각어와 식감어가 사용되고 있으며 이와 더불어 ‘쫄깃쫄깃, 찔깃찔깃’과 같은 상징어가 관찰되었다. 이들 어휘는 맛과 식감을 섬세하게 전달하기 위해 유음반복(아삭아삭), 자음교체(고들고들/꼬들꼬들), 모음교체(팍팍하다/퍽퍽하다), 음절교체(새콤달콤) 등의 다양한 어휘 변화가 주요한 특징으로 관찰되었다. 또 ‘달콤쫀득, 쫀득고소, 쫀득말랑달콤’ 등 일반 화자들이 활발하게 생산적으로 조합하는 경향이 있었다. 음식은 ‘먼저 눈으로 먹는다’는 말처럼 음식을 바로 먹지 않고 먹기 전에 눈으로 보면서 음식을 관찰하고 맛을 예상하는 발화가 반복적으로 관찰되었으며, 실제로 먹어본 후 맛을 설명할 때는 예상한 내용을 주요한 설명 기준으로 삼았다. 첫 번째 저작(咀嚼)에 대한 인상, 음식물을 연속으로 씹을 때의 느낌도 맛을 설명하는 주요 요소가 되었다. 모든 감각은 ‘차이’에 반응하기 마련인데 음식을 먹을 때에 다양한 식재료가 동시에 또는 순차적으로 입맛을 자극하는 것이 흥미롭게 언급되었다. 맛에 대한 판단은 감각만이 아니라 음식에 대한 정보에 영향받는 까닭에 식재료의 출처, 유통 과정, 영양소, 요리 방법 등에 대한 정보가 유용하게 언급되었다. 본 연구를 통하여, 맛은 미각어에 국한되지 않고 다양한 언어적 표현으로 전달되는 것을 좀 더 구체적으로 확인할 수 있었다.

c-Fos-like Immunoreactivity in the nucleus of the solitary tract following taste stimulation of the contralateral side of the tongue

김이슬,정기명,김경년,조영경 충북대학교 동물의학연구소 2013 Journal of Biomedical and Translational Research Vol.14 No.1

Taste receptors of the anterior tongue are innervated by the chorda tympani (CT) branch of the facial (VIIth) nerve. The CT nerve transmits information on taste to the ipsilateral nucleus of the solitary tract (NST), which is the first taste central nucleus in the medulla. Taste information is known to be transferred ipsilaterally along the taste pathway in the central nervous system. Some patients with unilateral CT damage often retain their ability to sense taste. This phenomenon is not explained by the unilateral taste pathway. We examined whether neurons in the NST receive information on taste from the contralateral side of the tongue by measuring c-Fos-like Immunoreactivity (cFLI) following taste stimulation of the contralateral side of the tongue in the anesthetized rats. We used four basic taste stimuli, 1.0 M sucrose, 0.3 M NaCl, 0.01 M citric acid, 0.03 M QHCl, and distilled water. Stimulation of one side of the tongue with taste stimuli induced cFLI in the NST bilaterally. The mean number of cFLI ranged from 23.28 ± 2.46 by contralateral QHCl to 30.28 ± 2.26 by ipsilateral NaCl stimulation. The difference between the number of cFLI in the ipsilaterl and contralateral NST was not significant. The result of the current study suggests that neurons in the NST receive information on taste not only from the ipsilateral but also the contralateral side of the tongue.

일부 여대생의 맛 선호도에 따른 식행동 및 영양소섭취상태

조혜경 ( Hye Kyung Cho ),김미현 ( Mi Hyun Kim ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.2

This study was performed to investigate the effects of taste preference on dietary behavior and nutrient intake. The subjects were 191 female collegians in the Gyeonggi and Gangwon areas. Data were collected using anthropometric measurements, 24-hour recall, and self-administered questionnaires. The respondents were classified into sub-groups according to taste preference: sweet taste (liked and disliked group), salty taste (liked and disliked group), sour taste (liked and disliked group), hot taste (liked and disliked group), and bitter taste (liked and disliked group). The results of this study are as follows: subjects liked, in order of taste preference, hot>sweet>sour>salty>bitter tastes. There were no significant differences in height, weight, and BMI among the groups. The sweet-taste-liked group, tended to prefer Chinese food and fast foods for eating out over the sweet-taste-disliked group (p<0.05). Subjects in the salty-taste-liked group ate faster (p<0.05) and more than those in the salty-taste-disliked group (p<0.05). They also consumed more animal fat and meat (p<0.05) than their counterparts. Compared with the sour-taste-disliked group, subjects in the sour-taste- liked group tended to select Korean food or Japanese-style food for eating out, and fruits for a snack (p< 0.05). The meal size of the hot-taste-liked group tended to be more regular (p<0.05) than that in the hot- taste-disliked group. Overall, there were distinct differences in dietary behavior and food choices according to taste preference. Taste preference should be considered for dietary consulting and nutritional education.

광주지역 대학생의 사원미에 대한 감지 역치와 인지 역치에 관한 연구

이소연,방연미,허영란 전남대학교 생활과학연구소 2009 生活科學硏究 Vol.19 No.-

In this study, we tested the taste detection threshold and taste recognition threshold values of four taste for 61 female college students. the taste threshold values were assayed by stepwise chemical stimulate method. Detection threshold of four basic taste were measured sweet for 0.0109M, salty for 0.0044M, sour for 0.0001M, bitter for 0.0011M. and Recognition threshold of four basic taste were measured sweet for 0.0255M, salty for 0.0145M, sour for 0.0004M, bitter for 0.0011M. Both of taste detection and recognition threshold values were follow in this order; sweet > salty > bitter > sour. In taste threshold of four basic taste, detection threshold for sweet was higher than that of sour by 100 times, and recognition threshold for sweet was higher than sour by 60 times. The detection threshold for sweet, salty and sour were higher than those of recognition threshold, however in case of bitter the detection threshold and recognition threshold were same. There were no significant correlation between taste threshold and anthropometric factor as weight, body mass index. Further research should be needed for various sensory test method and more factors affecting taste.

Salty taste: the paradoxical taste

In-Sun Choi,Kyung-Nyun Kim 대한구강생물학회 2022 International Journal of Oral Biology Vol.47 No.4

Taste is a basic sensation to get attracted toward nutritious foods or avoid possible harmful substances. The basic taste qualities in humans consist of sweet, bitter, umami, salty, and sour. Basically, sweet and umami tastes make food attractive, whereas bitter and sour tastes make it avoidable. Salty taste comprises basic salty and high salt taste. The basic salty taste is known as amiloride-sensitive salty taste, which is inhibited by amiloride, but the high salt taste is not sensitive to amiloride. Moreover, high salt taste can also cause avoidance behavior in human beings. Sodium, one of the most important cations in the body fluids of vertebrates, controls the volume of total body fluids and is a risk factor for cardiovascular diseases, such as hypertension. The concentration of sodium in body fluids must be under delicate control. A distinction between the salty taste and high salt taste would be a contributing mechanism to control the volume and/or osmolarity of body fluids.

Distribution of Taste Receptors in Submandibular and von Ebner Salivary Glands

Yong-Ku Jun,Se-Nyun Kim,Cil-Han Lee,Young-Kyung Cho,Ki-Myung Chung,Stephen D. Roper,Kyung-Nyun Kim The Korean Academy of Oral Biology 2008 International Journal of Oral Biology Vol.33 No.1

Taste is a critically important sense for the survival of an organism. However, structure and distribution of taste receptors were only recently investigated. Although expression of the ion channels responsible for the sense of salty taste and acidity was observed in the non-taste cells, receptors for sweet and bitter taste were only identified in taste cells. Salivary glands are involved in the sensing of taste and plays important roles in the transduction of taste. The purpose of this study is to examine whether taste receptors are present in the salivary glands and to provide clues for the investigation of the taste-salivary glands interaction. Using microarray and RT-PCR analyses, the presence of taste receptor mRNAs in the rat von Ebner gland and submandibular gland was confirmed. Type I taste receptors were preferentially expressed in von Ebner gland, whereas type II taste receptors were expressed in both von Ebner gland and submandibular gland. The tastespecific signal tranducing proteins, Gαgustducin and phospholipase C β2, were also detected in both salivary glands by immunohistochemistry. Finally, the activation of the calcium signal in response to bitter taste in the acinar cells was also observed. Taken together, these results suggest that taste receptors are present in the von Ebner gland and submandibular gland and that type II taste receptors are functionally active in both salivary glands.

CONSUMER TASTE PREFERENCES OF SEVERAL INDONESIAN COFFEE BASED ON ELECTROENCEPHALOGRAPHY (EEG)

Fitri Aprilianty,Kartika Sarirahayu,Mustika Sufiati Purwanegara 글로벌지식마케팅경영학회 2018 Global Marketing Conference Vol.2018 No.07

The paper presents consumer taste preferences of Indonesian coffee based on consumers’ EEG recording as biological response to elicit preferences towards several coffee products. The study employs applications of neuroscience methods to analyze the physiological choice process. Coffee consumers were asked to evaluate several Indonesian coffee products by using wireless EEG headset with 5 channels to collect EEG signals from participants’ brain areas that can give us a measure to estimate consumers’ preferences. Introduction Coffee is one of the most widely consumed beverages in Indonesia. Earlier, Irfan Anwar, Chairman of the Association of Indonesian Coffee Exporters and Industries (AICE), said domestic coffee consumption in Indonesia grows by an average of 8 percent per year. In 2017 total consumption may reach 350,000 ton. Coffee consumption is estimated to grow in Indonesia in the 2017/2018 season from 3.1 million bags of (60 kilogram) coffee to 3.3 bags of coffee. This growth is attributed to the establishment of new cafes and coffee corners (usually in the business centers and malls in the bigger cities) as well as the increasingly popular coffee-drinking lifestyle among the nation's expanding middle class segment. In Indonesia, Coffee ranks third in the table of food and beverage categories in terms of annual turnover and the value of the coffee market is growing rapidly. This results in increased competition on the market, as well as an increasingly extensive product offer. This, in turn, means that the consumer is often spoilt for choice when choosing one product from among many available on the market. The final decision as to the selection is determined by a complex set of factors such as the quality of the product, its brand, convenience and the method of preparation, as well as the price. “We are now drinking more quality coffee and we now have a better understanding of the quality that’s consumed in the developed world,” Irfan (Chairman of the Association of Indonesian Coffee Exporter - AEKI) said. When selecting among the coffee products , consumers are guided by their subjective evaluation, they rely on their own senses, experience, knowledge, trend and similar vague criteria. Therefore, the main objective of the article is an analysis of consumer taste preferences on several indonesian coffee in Indonesia market. Understanding their preferences will make it possible to develop a marketing strategy and product development for coffee industry in Indonesia market. To investigate the consumer’s taste preferences of several indonesian coffee, there is consumer neuroscience the emerging interdisciplinary field in marketing, that combines psychology, neuroscience, and economics to study how the brain is physiologically affected by stimuli (Lee, Broderick, & Chamberlain, 2007). The human brain activity as biological response of consumers will be monitored and provided evidence of how product cues related with sensory inputs (taste) can affect consumer’s attitude and offer the hope of characterizing choice process in coffee consumers (Ohme, Reykowska, Wiener, & Choromanska, 2009). Literature Review The Sense of Taste The beverage companies should create the products that appealing to the sense of taste. These impulses transmitted with sensory nerves to the relevant centers in the brain and interpreted. The taste of sense varies according to cultures, lifestyles, habits etc. (Carter, et al 2013). Human Brain The human brain is the command center for the human nervous system. It receives input from the sensory organs and sends output to the muscles. One way to address whether taste as stimuli can affects consumers’ preferences towards several indonesian coffee based on consumers’ brain response is to record from multiple brain regions simultaneously while subjects perform choice tasks (Lee et al.,2007). In this research we will focus on frontal lobe, temporal lobe, and parietal lobe area that can draw consumer attitude through sensory system process. Electroencephalography EEG is an emerging research tool for evaluating sensory responses to stimuli. It provides important insight into the electrical activity of the brain cortex that reflects true emotions and feelings during coffee product consumption (Knutson et al., 2007). Methodology For coffee taste preference, 30 participants were involved in this study by using non probability judgmental sampling. The participant, are coffee consumers and purchasers of coffee product. They must have normal vision, never had neurological nor psychiatric disturbances and right handed. Sample Preparation And Serving The sample preparation is using the SCAA method. Samples are roasted 24 hours before cupping and allowed to rest for at least 8 hours. The coffee samples are created according to the size of one serving cup and placed on the ziplock plastic packaging immediately so that the aroma does not subside. The sample should remain on the ziplock packaging until the brewing process. The particle grind size should be slightly coarser than normally used for paper filter with ratio of 8.25 grams of coffee per 150 ml of water. Following the rules from SCAA, cupping glasses is tempered glass with size between 207 ml to 266 ml, with a diameter of up to between 76-89 mm. The temperature of the water approximately 93℃ when poured into the ground coffee, water must wet the whole coffee grounds. Wait in about 8-10 minutes until the sample temperature reaches 71℃, then the evaluation should begin. Data Collection To test Neural Response of the participants who were conducting experimental tasks by Emotiv EPOC Neuro Head Set International 10/20 System (Figure 1). EEG was recorded for 3 minutes. Before the testing session, each subject received detailed instructions regarding the experiment. They were instructed to minimize body and brain movement as possible and asked to remain relaxed throughout the experiment. In order to ensure subjects understood the task requirements, pre-experiments were given to practice. During the EEG recording session, the subjects were seated in a comfortable chair in a quiet room. To start the session, using a click for warning signal, and 3 seconds later we used another click as imperative signal to order the experimenter inject the stimulus (Table 1). Everyone will try the coffee by cupping in accordance with the SCAA rules. The subject tastes the stimulus for 3 seconds. Stimulus was manually injected into the subject’s mouth via a hand-held syringe connected to a tube in quantities of 20 ml each time to know until the after taste of coffee. Each stimulus was repeated 3 times with the inter block interval 10-15 minutes. The data then recorded using OpenVIBE 0.13.0 and EPOC Panel Control software and then analyzed using MATLAB R2015a which complemented with EEGLAB. The electrodes were placed on F3 - F4 and P7 - P8 sites. All participants were instructed not to consume any food or beverage other than water min 12 hour before testing to minimize time-of-day effects by reducing pre-experimental activity. Result & Discussion The respondents were consists of 80% males and 20% females, their age were 18-63 years old. Majority of the respondents (85 %) spend between Rp 1.000.000 and Rp 20.000.000 per month, 9% of them spend less than Rp 1.000.000 per month, while the remaining 6% spend more than Rp 20.000.000 per month. Most of respondents were university students (81%) while the rest (19%) were private employee and entrepreneurs. Based on cross tabulations test, we found that age (X2=8.351, p=0.017<0.05) and monthly expense (X2=9.266, p=0.034<0.05) affects the Korean food consumptions, while gender and occupation were not. This results supported Ton Nu et al. (1996) and Saba (2001) findings that was shown food habits and taste preferences are mostly related to age. The primary aim of the current study was to expand the previous research by examining the effect of taste on cognitive performance for investigating taste of several indonesian coffee. We test 10 Indonesian coffee with different origin, roasting level, and post harvest process. Coffee origin: (1) Java Preanger; (2) Aceh Gayo; (3) Toraja Sapan; (4) Bali Kintamani, and (5) Wamena Papua Roasting level: (1) Light; (2) Medium; and (3) Dark Post Harvest Process: (1) Wet Method; (2) Semi Wet Method; (3) Dry / Natural Methods; and (4) Honey Method The results showed some electrophysiological reactions and the most preffered coffee was Bali Kintamani coffee with honey process and dark roasting level (p=0.02; p>0.00) and the least preffered coffee was Toraja Sapan Coffee with washed process and dark roasting level(p=0.00; p>0.00). Different coffee stimulus had shown different interest, relaxation, and stress level. The highest interest level coffee had shown an increase in relaxation level. And it was determined that slowing down on brain waves parallel to that case and participant keeps away the stress. In the other hand, when they drink interested coffee an increasing had been determined on their brain activity and wave changing connected to stress. According to these data, they felt relaxation when thay drink the liked coffee but they felt stress at the opposite. Conclusions The results of this study indicate that different coffee stimulus had shown different interest, relaxation, and stress level. Most of coffee consumer like Bali Kintamani coffee with honey process and dark roasting level. Since this study was a pilot, we would extend such investigation to further more participants having various food preferences.

실내 공간디자인에서 단맛의 조형 특성에 관한 연구 -시각과 미각의 감각 연합을 중심으로-

황정석 ( Hwang Jeongseok ),조택연 ( Cho Taigyeon ) 한국공간디자인학회 2022 한국공간디자인학회논문집 Vol.17 No.7

(연구배경 및 목적) 오늘날 미식 문화에서 식음 공간의 환경 경험은 맛의 중요한 요소이자 가치라고 이야기한다. 공간의 어떤 요소가 미각 경험을 강화시켜 주는 것일까? 헨젤과 그레텔의 과자로 만든 집처럼‘맛있어’보이는 공간이 존재한다면 동화 속 두 남매가 달콤함에 이끌린 것과 같은 시각 자극으로 유혹할 것이다. 이처럼 공간의 조형 또한 맛과 밀접한 연관이 있다면, 그 이유 또한 존재할 것이다. 그중 단맛은 독보적으로 선호되는 미각 자극으로 생존과 삶의 질에 절대적인 영향을 끼친다. 본 연구는 미각 중 단맛을 표상하는 시각 조형 특성을 중심으로 들여다봄으로써 미각과 연합된 시각 자극의 의미와 목적을 설명한다. 그리하여 진화미학과 신경 미학의 관점으로 연합된 감각으로써 단맛을 시각의 초 정상 자극의 개념으로 도출하고 공간 조형 요소와의 관계를 탐구하여 그 의미를 도출하는 것을 목표로 한다. (연구방법 및 목적) 연구 목적인 단맛을 표상하는 시각 조형의 의미와 특성을 도출하기 위해 첫째, 실내 공간의 조형 요소를 정리, 범주화한다. 둘째, 맛의 진화적 연구를 통해 맛에 갖는 호감 기제를 초 정상 자극 개념으로 정의한다. 셋째, 미각의 초 정상 자극이 연합 자극으로 처리됨과 그 과정을 통해 높은 공간 주파수와 낮은 공간 주파수로 분리되어 걸맞은 조형 요소로 환원될 수 있음을 확인한다. 넷째, 단맛 체험을 강화해주는 네 가지 시각 요소에 관한 선행연구를 통해 맛의 형태, 질감, 색상 그리고 환경이 있음을 도출한다. 마지막으로 환원된 단맛의 공간 조형 요소들과 그것들이 만들어낼 공간의 미의식을 정의한다. (결과) 시각 자극을 통해 단맛 체험을 향상시키는 선행연구 4가지를 통해 도출한 특성을 정리한 결과 형태, 질감, 색상, 환경 조작을 통해 미각 체험을 강화시킬 수 있으며, 공간의 조형 요소로 환원하여 그 미의식을 정의할 수 있었다. (결론) 미각은 연합된 감각 체계 속에서 작동하므로 시각의 대상으로 환원할 수 있다는 사실과 이를 초정상 자극의 개념으로 정의할 수 있었다. 그것은 뇌의 시각 과정을 통해 처리되는 공간주파수 이론으로 증명할 수 있으며 조형의 언어로 환원할 수 있다. 맛있는 형태, 질감, 색상 그리고 환경은 피크 쉬프팅된 초 정상 자극으로써 우리의 초 주의 지능이라는 인지 기제를 자극할 것이다. 따라서 본 연구를 통해 밝혀진 단맛 표상의 조형 요소들을 통해 디자이너들은 미각과 시각에서의 확장된 감각 영역으로써 조형의 확장을 위한 영감과 기본 연구로써 역할을 하길 기대한다. (Research background and purpose) In today's gastronomy culture, it is said that the environmental experience of food and beverage space is an important element and value of taste. What elements of space enhance the taste experience? If there is a space that looks delicious like a house made of Hansel and Gretel's snacks, it will tempt the two siblings in the fairy tale with the same visual stimulation as they were attracted by sweetness. As such, if the shape of the space is also closely related to taste, there will also be a reason. This study explains the meaning and purpose of visual stimulation associated with taste by looking into the visual formative characteristics that represent sweetness during taste. Thus, as a sense united from the perspective of evolutionary aesthetics and neuroaesthetics, the goal is to derive sweetness as a concept of supernormal stimulation of vision, and to explore the relationship with spatial shaping elements to derive its meaning. (Research method and purpose) In order to derive the meaning and characteristics of visual sculpture that represents sweetness, which is the purpose of research, first, the formative elements of the indoor space are organized and categorized. Second, through the evolutionary study of taste, the mechanism of liking for taste is defined as a supernormal stimulus concept. Third, it is confirmed that the supernormal stimulation of taste is treated as a combined stimulation and through the process, it can be separated into high and low spatial frequencies and reduced to suitable formative elements. Fourth, through previous studies on four visual elements that enhance the sweet taste experience, we derive the shape, texture, color, and environment of the taste. Finally, reduced sweet space shaping elements and the sense of space they will create are defined. (Results) As a result of summarizing the characteristics derived through four previous studies that improve the sweet taste experience through visual stimulation, the taste experience can be enhanced through shape, texture, color, and environmental manipulation. (Conclusion) Taste works in a unified sensory system, so it can be defined as the concept of supernormal stimulation and that it can be returned to the object of sight. It can be proved by spatial frequency theory, which is processed through the visual process of the brain, and can be reduced to the language of sculpture. Delicious shapes, textures, colors and environments will stimulate the cognitive mechanism of our super-intelligence as peak shifted super-normal stimuli. Therefore, through the formative elements of sweet expressions revealed through this study, designers expect to play a role as inspiration and basic research for the expansion of sculpture as an expanded sensory area in taste and vision.

Nutrigenomics reveals potential genetic underpinning of diverse taste preference of Chinese men

Zhouhai Zhu,Junpu Mei,Silong Sun,Sheming Lu,Meng Li,Ying Guan,Ying Chen,Yuqiong Xu,Tao Zhang,Fengxue Shi,Xuemei Li,Mingming Miao,Shancen Zhao,Qian Gao,Qili Mi,Ping Tang,Jianhua Yao 한국유전학회 2021 Genes & Genomics Vol.43 No.6

Background Taste preference varies geographically in China. However, studies on Chinese people’s taste preference in different regions of China are limited, and are lack of research on the mechanism of diferences in taste preference, especially in genetics. Objective This study aims to investigate the characteristics of taste preference of Chinese men, and estimate whether diverse taste preference in Chinese have genetic underpinning. Methods We conducted a questionnaire survey on taste preferences on 1076 males from 10 regions of China, and collected another 1427 males from the same regions which genotyped by microarray. We compared the correlation between diferent taste preference, and evaluated the correlation between the mutation frequency of inhouse database and diferent taste preference. The putative taste-preference-related genes were further utilized to estimate the candidate relationship on gene and gene network in diferent taste preference. Results There was a correlation between diferent taste preferences in Chinese men. We found 31 SNPs associated with 6 kind of taste preferences. These SNPs located within or nearby 36 genes, and the tastes associated with 4 of these genes (TRPV1, AGT, ASIC2 and GLP1R) are consistent with the previous studies. Moreover, in diferent tastes which were suggested to be associated with each other, some putative related genes were the same or in the same gene network, such as pathways related with blood pressure, response to stimulus and nervous system. Conclusions This study indicates that the diverse taste preference of Chinese men may have genetic underpinning.