Search by tag «The Royal Society of Chemistry» 1 results

• ITMO-Made 3D Map of Bitter and Umami Flavors Will Improve Food Sensor Accuracy

  Researchers from ITMO University have presented the first Russian-made 3D map of bitter and umami flavors. It explains how humans perceive and discern these flavors, where the associated molecules are located, and how independent of each other the two receptory systems are. The study employed molecules typically associated with the bitter and umami flavors. The compounds responsible for bitterness, for one, are found in wine. These findings will help improve “electronic tongues” – sensors designed to assess and monitor the flavor of products – as well as accelerate the creation of products’ digital twins in order to predict their flavor before they’re made. Other applications for the map include the restaurant industry. Results of the study were published in the journal of the Royal Society of Chemistry

  09.04.2026