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Several technologies have been used to reduce salt and sugar content in foods such as replacement of sugar by sweeteners, replacement of sodium salts by blends of other salts, taste enhancement by aromas and taste boosters or gradual reduction of sugar and salt in small steps over time.
Furthermore, newly eclosed flies that never tasted food as adults still displayed odor-induced taste enhancement.
These HU-treated flies still exhibited taste enhancement induced by 4-methylphenol (Fig. 4a, Figure S1).
Taste enhancement through olfaction is another example of the integration of these senses.
These results all point to taste enhancement as a function of the maxillary palp.
Ablation of the mushroom body, a neural locus involved in olfactory memory [27] [29], did not alter taste enhancement.
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Free amino acids may play the role of taste-enhancement [ 11, 12], with glutamic acid the main free amino acid present in tomatoes [ 13].
The enhancement of taste was observed only at relatively high concentrations of odors.
Other complex odor sources, such as beer, yeast paste, cheese and soy sauce were tested, but those did not display enhancement of taste (data not shown).
However, if these expansions were correlated to the overall enhancement of taste in the three Sinocyclocheilus species (benthic and cave-preferred) we still need further testing.
ME applications include taste masking, solid-state stability enhancement, sustained drug release and solubility enhancement.
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