Gustatory responses to anomeric sugars

Pangborn, Rose Marie; Chrisp, R. B.

doi:10.1007/bf01895285

Cited by 8 publications

(4 citation statements)

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“…The results showed that the R-linked sugar was significantly preferred over the β-linked sugar except in the case of isomaltulose and gentiobiose (glc-1,6-glc), where the small observed difference was not significant. This general preference for R-structures over β-structures is similar to the preferences demonstrated in humans (20). Whereas the R-glucobiose samples were more preferred than their corresponding β-glucobiose, in each case significant consumption of the β-linked sugar did occur.…”

Section: Resultssupporting

confidence: 81%

Fruit Fly Bioassay To Distinguish “Sweet” Sugar Structures

Hodoniczky

Robinson

McGraw³

et al. 2010

J. Agric. Food Chem.

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Palatable response to dietary sugars plays a significant role in influencing metabolic health. New structures are being explored with beneficial health properties, although consumer acceptance relies heavily on desirable sensory properties. Despite the importance of behavioral responses, the ability to elucidate structure-preference relationships of sugars is lacking. A wild population of Drosophila melanogaster was used as a model to perform pairwise comparisons across structural groups to characterize a fruit fly bioassay for assessing sugar preference. Preference was successfully described in structurally relevant terms, particularly through the ability to directly test sugars of related structures in addition to standard sucrose comparisons. The fruit fly bioassay also provided the first report on the relative preference for the β-linked sugar alcohol, gentiobiitol. In making reference to well-known human preferences, the bioassay also raises opportunities for greater understanding of behavioral response to sugar structures in general.

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Section: Resultssupporting

confidence: 81%

Fruit Fly Bioassay To Distinguish “Sweet” Sugar Structures

Hodoniczky

Robinson

McGraw³

et al. 2010

J. Agric. Food Chem.

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“…For example, the sweetness of glucose differs markedly from that of sucrose, with a burning side taste often appearing at high concentrations (Amerine, Pangborn, & Roe s s I e r , I 965) . Man nose, a monosaccharide similar in structure to glucose, tastes both bitter and sweet (pangborn & Chrisp, 1966;Pangborn & Gee, 1961).…”

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confidence: 99%

“…Complications in the hierarchy often arise because of the presence of anomers having similar chemical properties but differing from each other primarily in their ability to rotate light. The gustatory response is different to each anomer, so that at equal concentrations, the two forms differ in sweetness, e.g., a glucose is sweeter than {3 glucose, whereas {3 lactose is sweeter than its anomer, a lactose (pangborn & Chrisp, 1966;Pangborn & Gee, 1961).…”

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confidence: 99%

Ratio scales of sugar sweetness

Moskowitz

1970

Perception & Psychophysics

218

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“…Sugar is a commonly used masking agent for bitterants. Sweetness suppression of bitterness has been repeatedly demonstrated for sucrose and quinine mixtures (Bartoshuk, 1975, Lawless, 1979, sucrose and caffeine mixtures (Pangborn, 1960) and in more complex systems (Guadagni et al, 1974). The magnitude of the bitterness suppression is directly related to the sweetness intensity.…”

Section: Descriptive Analysis Studymentioning

confidence: 98%

Soy protein: A fractionation and sensory study

Aldin¹

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The bitter threshold concentrations for isoflavones for soy flake extract, soy protein isolate extract, and soy germ extract in water were 0.023, 0.023, and 0.039 µmol/ml. The saponin concentration of the soy flake extract, soy protein isolate extract, and soy germ extract at the threshold for milk were 0.115, 0.561, and 0.225 µmol/ml, respectively. The bitterness thresholds for isoflavones in the soy flake extract, soy protein isolate extract, and soy germ extract in milk were 0.338, 1.09, and 0.776 µmol/ml respectively, and the saponin concentrations at threshold were 0.115, 0.561, and 0.225 µmol/ml. Control, high oleic, and high cysteine soy flakes were analyzed for storage protein, functionality, isoflavone, and saponin content. The starting materials, when analyzed for original concentration of glycinin and f3-conglycinin by urea-SDS-PAGE, showed significant differences in storage protein compositions between the high oleic flakes and the other two flake varieties. The oleic flakes had 10% more glycinin, and 10% less f3-conglycinin than the control and cysteine flakes. The high oleic flakes yielded > 70% more total protein in the glycinin fraction than the other two varieties. The high cysteine flakes produced significantly higher purities of glycinin in the glycininrich fraction at 91 % compared to the oleic at 78% and control flakes at 87% purity The purity of the f3-conglycinin in the f3-conglycinin-rich fraction from the high oleic soybeans was 19%, with the major component of this fraction being glycinin. A purity of 74% for the B-conglycinin-rich fraction from the control flakes, and a purity of 67% for high cysteine flakes were observed. The control glycinin, intermediate and f3-conglycinin fractions all had higher solubilities than these fractions from the high cysteine and high oleic flakes The glycinin-rich fraction emulsification capacity for all flake varieties was significantly lower than the emulsification capacity of the f3-conglycinin-rich fraction The high oleic flake glycinin fraction showed better emulsifying capacity compared to the glycinin fractions of the other two varieties. In this study, in general, the control flakes contained a significantly higher concentration of isoflavones at 6.44 µmol/g than the high cysteine flakes at 5.23 µmol/g and v the high oleic flakes at 6.0lµmol/g. The mass yield of isoflavones for the control, high oleic, and high cysteine beans were 374, 398, and 389 µmoles, respectively. In general, the saponin concentration in the control, cysteine, and oleic flakes was 5.48, 5.46, and 3.74 umol/g, respectively. The mass yield of saponins for the control, high oleic, and high cysteine beans were 362, 209, and 319 µmoles, respectively.

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Gustatory responses to anomeric sugars

Cited by 8 publications

References 0 publications

Fruit Fly Bioassay To Distinguish “Sweet” Sugar Structures

Fruit Fly Bioassay To Distinguish “Sweet” Sugar Structures

Ratio scales of sugar sweetness

Soy protein: A fractionation and sensory study

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