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.
Bioscience, Biotechnology, and Biochemistry
Volume 76, 2012 - Issue 12
![Sample our Food Science & Technology journals, sign in here to start your access, latest two full volumes FREE to you for 14 days]({"type":"image" , "src" : "/sda/5936/TOC-Subject-Sample-2021-Food-Science-Technology.jpg"})
Reprints and Corporate Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
To request a reprint or corporate permissions for this article, please click on the relevant link below:
Academic Permissions
Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?
Obtain permissions instantly via Rightslink by clicking on the button below:
If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.
Related Research Data
Neural responses to bitter compounds in rats
Source:
Elsevier BV
Nerve and behavioral responses of mice to various umami substances.
Source:
Japan Society for Bioscience, Biotechnology, and Agrochemistry
A family of candidate taste receptors in human and mouse
Source:
Springer Science and Business Media LLC
Changes in physical properties of heat‐induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt‐ground surimi during preheating
Source:
Springer Science and Business Media LLC
The molecular receptive ranges of human TAS2R bitter taste receptors.
Source:
Oxford University Press (OUP)
Acceptance of minerals and other compounds by calcium-deprived rats: 24-h tests.
Source:
American Physiological Society
Voluntary consumption of NaCl, KCl, CaCl2, and NH4Cl solutions by 28 mouse strains.
Source:
Springer Science and Business Media LLC
The receptors and coding logic for bitter taste
Source:
Springer Science and Business Media LLC
Innate and acquired tolerance to bitter stimuli in mice.
Source:
Public Library of Science (PLoS)
Taste thresholds: quality specific variation with human aging.
Source:
Oxford University Press (OUP)
Effects of gluconic acid on human faecal bacteria
Source:
Co-Action Publishing
Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell
Source:
Oxford University Press (OUP)
Linking provided by
