Application and the bitterness masking design of the taste measurement technology using the taste bud cell

以味蕾细胞为对象，利用分子生物学技术，建立了一种与苦味受体细胞内信号传递相关的苦味测量新技术。接着研制了以亚油酸为苦味抑制剂的新型苦味掩蔽剂。利用苦味测量技术，提高亚油酸在口腔中的保留度，考察亚油酸作为苦味抑制剂的可能性，并制作了亚油酸组分微球作为新型苦味掩蔽设计的制剂，研制出了亚油酸掩蔽制剂。

Using a taste bud cell, a new bitterness measurement technology related to the signal transmission in the cell of the bitterness receptor was developed by the molecular biologic technique. The new bitterness masking reagent which contained Linoleic acid for as a bitterness inhibitor was developed next. The retentivity in the oral cavity of Linoleic acid was improved by using of the bitterness measurement technology, and examining the possibility as the bitterness inhibitor in Linoleic acid, and manufacturing the preparation which incorporated Linoleic acid component microsphere as a new bitterness masking design and developed the bitterness masking preparation.