Modulation of more than one taste, by the same molecule, has been investigated and documented. Humans taste in three-dimensions, namely intensity, timing and quality. Taste quality may be the dimension most affected by taste modulation, and data will be shared which demonstrate the effects of single molecules simultaneously modulating our five tastes in three-dimensions. This research is particularly important in food and beverage applications where tastants exhibiting unclean, multi-taste characteristics are used, e.g., high intensity sweeteners. Thus, one aspect of this research is a deeper understanding of applications whereby high intensity sweeteners are modulated to be more sugar-like in taste dimensions and acceptance. Classes of multi-modal taste modulating molecules and mechanism of action will be discussed. We have much to learn from alternative perspectives and expectations.

Multiple-modality, simultaneous modulation of tastes

256th National Meeting (2018)

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