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

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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.