• Investigative Magnetic Resonance Imaging
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• v.9 no.1
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• pp.30-35
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• 2005

Purpose : The purpose of this study is to observe the blood oxygen level dependent (BOLD) contrast changes due to the reaction of human brain at a gustatory sense in response to a salty-taste stimulation. Materials and Methods : Twelve healthy, non-smoking, right-handed male subjects (mean age: 25.6, range: 23-28 years) participated in this salty-taste stimulus functional magnetic resonance (fMRI) study. MRI scans were performed with 1.57 GE Signa, using a multi-slice GE-EPI sequence according to a blood-oxy-gen-level dependent (BOLD) experiment paradigm. Scan parameters included matrix size $128\times128$, FOV 250 mm, TR 5000 msec, TE 60 msec, TH/GAP 5/2 mm. Sequential data acquisitions were carried out for 42 measurements with a repetition time of 5 sec for each taste-stimulus experiments. Analysis of fMRI data was carried out using SPM99 implemented in Matlab. NaCl solution $(3\%)$ was used as a salty stimulus. The task paradigm consisted of alternating rest-stimulus cycles (30-second rest, 15-second stimulus) for 210 seconds. During the stimulus period, NaCl-solution was presented to the subject's mouth through plastic tubes as a bolus of delivered every 5 sec using -processor controlled auto-syringe pump. Results : Insula, frontal opercular taste cortex, amygdala and orbitofrontal cortex (OFC) were activated by a salty-taste stimulation $(NaCl,\;3\%)$ in the fMRI experiments. And dosolateral prefrontal cortex (DLPFC) was also significantly responded to salty-taste stimuli. Activation areas of the right side hemisphere were more superior to the left side hemisphere. Conclusion : The results of this study well correspond to the fact that both insula, amygdala, OFC, DLPFC areas are established as taste cortical areas by neuronal recordings in primates. Authors found that laboratory-developed auto-syringe pump is suitable for gustatory fMRI study. Further research in this field will accelerate to inquire into the mechanism of higher order gustatory process.

• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.585-592
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• 2012

Food is crucial for the nutrition and survival of humans. Taste system is one of the fundamental senses. Taste cells detect and respond to five basic taste modalities (sweet, bitter, salty, sour, and umami). However, the cortical processing of taste sensation is much less understood. Recently, there were many efforts to observe the brain activation in response to taste stimulation using functional magnetic resonance imaging (fMRI), magnetoencephalography (MEG), and optical imaging. These different techniques do not provide directly comparable data each other, but the complementary investigations with those techniques allowed the description and understanding of the sequence of events with the dynamics of the spatiotemporal pattern of activation in the brain in response to taste stimulation. The purpose of this study is the understanding of the brain activities to taste stimuli in sensory and affective aspects and the reviewing of the recent research of the gustotopic map by functional brain mapping.

• Proceedings of the ESK Conference
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• 1997.04a
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• pp.17-25
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• 1997

The evoked potentials for concentrations of solutions of the four qualities of tastes(i.e., sweet, salty, sour, and bitter tastes) were measured. The solution was applied to the chorda tympani nerve located on the left side of the tongue at 20mm from the tip and 15mm left from the center line. The evoked potentials were detected from Cz referred to A1(left lobe) with the ground at the Fpz position. The Maximum potential level and its latency were evaluated. The individual threshold level of concentration of the solutions of four tastes were measured. Artificial saliva was used as a control solution. The evoked positive potentials for four qualities of tastes (i.e., gustatory evokde potentials) were found to be around 150ms by averaging eight responses. The arbitrary concentration of the solutions were presented by the relative concentration, which was the ratio of the arbitrary concentration to the individual threshold level. The characteristic relations between the latency and the relative concentration ;and those between the potential level and the relative concentration were evaluated. These evalutions showed that (1) the latencies for salty and bitter tastes denoted the minimum values due to for the change of relative concentration, and that (2) the latency for sour taste decreased as the relative concentrations increased, while the latency for sweet taste denoted the inverse tendency, Sinificant differences between any two maximum potential levels were not recognized. A response latencies to sucrose were abolished after treatment of tongue by a sweet-suppressing agent.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.