A method to measure taste qualities, taste intensity, and temporal profile of compounds aimed at human consumption by taste nerve recordings in monkeys

Goran B Hellekant, Yiwen Wang

Research output: Chapter in Book/Report/Conference proceedingConference contribution

1 Scopus citations

Abstract

A method is described to measure taste qualities and intensity of compounds aimed at human consumption by recording from taste nerve fibers of monkeys. Here we demonstrate its usefulness by presenting results of a comparison of sweetness of brazzein derivatives and bitterness of denatonium benzoate analogs as assessed by a human taste panel and recorded from monkey single taste fibers. The correlation between the responses in sweet sensitive fibers in monkeys and the estimates of sweetness by a human taste panel was 0.78 for 25 analogs of the sweet protein brazzein, and 0.9 between the responses of bitter sensitive fibers and human bitterness estimates for 6 analogs of the bitter compound denatonium benzoate.

Original languageEnglish (US)
Title of host publicationSweetness and Sweeteners
Subtitle of host publicationBiology, Chemistry and Psychophysics
PublisherAmerican Chemical Society
Pages185-201
Number of pages17
ISBN (Print)9780841274327
DOIs
StatePublished - Mar 4 2008

Publication series

NameACS Symposium Series
Volume979
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

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    Hellekant, G. B., & Wang, Y. (2008). A method to measure taste qualities, taste intensity, and temporal profile of compounds aimed at human consumption by taste nerve recordings in monkeys. In Sweetness and Sweeteners: Biology, Chemistry and Psychophysics (pp. 185-201). (ACS Symposium Series; Vol. 979). American Chemical Society. https://doi.org/10.1021/bk-2008-0979.ch013