Search for a clue with contact of taste and texture-analysis of physical taste using model lingual epithelial cells

食物的质地和味道被分为不同的类别。味道不仅是由强度，而且其连续性进行评估。我们构建了一个装置来检测味觉细胞表面模拟的脂质双层与食物成分之间的相互作用。苦味是五味中最持久的味。苦味掩蔽化合物是从天然干酪中纯化得到的。游离脂肪酸是苦味掩蔽的关键物质。

Food texture and tastes have been classified into distinct categories. Taste is evaluated by not only the intensity but also its continuity. We constructed the devise that examines the interaction between lipid bilayer mimicked in taste cell surface and food components. Bitterness is lasting taste among five basic tastes. The bitterness masking compounds were purified from natural cheese. Free fatty acids were identified as key substances of bitterness masking.