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Refined single‐interval adjustment matrix yes‐no task for estimating the absolute thresholds of sweet‐tasting molecules
Author(s) -
Kim MyungChul,
Kim DaHye,
Yun ChoRong,
Chung JuHee,
Kim HyunSoo,
Choi HyoEun,
Kong KwangHoon
Publication year - 2017
Publication title -
journal of sensory studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.61
H-Index - 53
eISSN - 1745-459X
pISSN - 0887-8250
DOI - 10.1111/joss.12250
Subject(s) - wine tasting , matrix (chemical analysis) , task (project management) , interval (graph theory) , range (aeronautics) , taste , mathematics , artificial intelligence , computer science , biological system , pattern recognition (psychology) , algorithm , statistics , chemistry , food science , chromatography , biology , combinatorics , engineering , systems engineering , wine , aerospace engineering
Determining the in vivo gustatory thresholds of sweet‐tasting molecules is more difficult and laborious than other sensory analyses. In this study, we refined the single‐interval adjustment matrix (SIAM) yes‐no task to produce threshold estimates accurately and efficiently. Experimental procedures were optimized such that tasters provided bias‐free results and achieved maximum performance. We found that the refined SIAM yes‐no task accurately estimated the threshold values of the sweet‐tasting protein brazzein within the sensitive threshold range, which was confirmed using the two‐alternative forced‐choice task. Threshold values of various artificial sweeteners were also investigated using the SIAM yes‐no task. Our results suggest that the refined SIAM yes‐no task is advantageous for obtaining thresholds and comparing the biological activity of various sweet‐tasting molecules. Practical applications The refined SIAM yes‐no task suggested in this study would enable researchers to accurately obtain thresholds of various sweet‐tasting molecules, in order to develop potential sugar substitutes and elucidate interactions with their corresponding sweet‐taste receptors T1R2‐T1R3 for sweet‐taste mechanism studies.