Evaluation of the Suppressive Effect on Bitter Taste of Gluconate

Gluconate is used as an additive in a wide range of processed foods. In this study, we investigated its utility as a taste-improving substance. To determine whether it has a suppressive effect on bitter taste, sensory evaluations were performed by human subjects. When gluconate was added to a quinin...

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Bibliographic Details
Published in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2012, Vol.76 (12), p.2282-2288
Main Authors: NARUKAWA, Masataka, TSUJITANI, Tomoko, UENO, Yusuke, NAKANO-OOKA, Kaori, MIYAMOTO-KOKUBO, Nari, SAWANO, Shoko, HAYASHI, Yukako
Format: Article
Language:English
Subjects:
Adult
Animals
Behavior, Animal - drug effects
Biological and medical sciences
bitter
Electrophysiological Phenomena - drug effects
Female
food additive
Food Additives - pharmacology
Fundamental and applied biological sciences. Psychology
gluconate
Gluconates - pharmacology
Humans
Mice
Middle Aged
Quinine - pharmacology
Taste - drug effects
Taste Perception - drug effects
Young Adult
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Summary:Gluconate is used as an additive in a wide range of processed foods. In this study, we investigated its utility as a taste-improving substance. To determine whether it has a suppressive effect on bitter taste, sensory evaluations were performed by human subjects. When gluconate was added to a quinine-HCl (QHCl) solution, the taste intensity decreased, but this effect was not observed when it was added to caffeine and to naringin solutions. Then we investigated the mechanism of suppression by performing behavioral and electrophysiological assays on mice. In mice, the addition of gluconate improved the taste preference for and reduced the gustatory nerve response to QHCl. In sum, gluconate had a suppressive effect on the bitter taste of QHCl, which might have been caused by depression of gustatory nerve activity.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.120560