Relevant bibliographies by topics / Taste perceptions

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Taste perceptions'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Taste perceptions"

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Luomala, Harri, Maijastiina Jokitalo, Hannu Karhu, Hanna-Leena Hietaranta-Luoma, Anu Hopia, and Sanna Hietamäki. "Perceived health and taste ambivalence in food consumption." Journal of Consumer Marketing 32, no. 4 (2015): 290–301. http://dx.doi.org/10.1108/jcm-11-2014-1233.

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Purpose – This study aims to explore how certain consumer characteristics (dieting status, health motives and food values) together with products carrying ambivalent health and taste cues (light foods, convenience foods, “functional candies”) shape whether and why health and taste attributes are perceived as inclusive (“healthy is tasty” and “unhealthy is untasty”) or exclusive (“healthy is untasty” and “unhealthy is tasty”). Design/methodology/approach – A qualitative methodology not yet applied in examining consumers’ healthiness and tastiness perceptions of food was employed. It included ga
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Gervis, Julie E., Kenneth K. H. Chui, Jiantao Ma, et al. "Data-Driven Clustering Approach to Derive Taste Perception Profiles from Sweet, Salt, Sour, Bitter, and Umami Perception Scores: An Illustration among Older Adults with Metabolic Syndrome." Journal of Nutrition 151, no. 9 (2021): 2843–51. http://dx.doi.org/10.1093/jn/nxab160.

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ABSTRACT Background Current approaches to studying relations between taste perception and diet quality typically consider each taste—sweet, salt, sour, bitter, umami—separately or aggregately, as total taste scores. Consistent with studying dietary patterns rather than single foods or total energy, an additional approach may be to study all 5 tastes collectively as “taste perception profiles.” Objective We developed a data-driven clustering approach to derive taste perception profiles from taste perception scores and examined whether profiles outperformed total taste scores for capturing indiv
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Kelley, Kathleen M., Bridget K. Behe, John A. Biernbaum, and Kenneth L. Poff. "Consumer and Professional Chef Perceptions of Three Edible-flower Species." HortScience 36, no. 1 (2001): 162–66. http://dx.doi.org/10.21273/hortsci.36.1.162.

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Two surveys were conducted to assess consumer and professional chefs' perceptions of three edible-flower species. Our objectives were to determine opinions, preferences, and uses of Viola tricolor L. `Helen Mount' (viola), Borago officinalis L. (borage), and Tropaeolum majus L. `Jewel Mix' (nasturtium). Flowers were grown using certifiable organic methods and chosen to reflect a variety of flower tastes, textures, and appearances. We quantified three attributes (taste, fragrance, and visual appeal) with a total of seven semantic, differential scales adapted from a scaling authority. The attrib
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Gauthier, Alexandre-Charles, Roseane de Fátima Guimarães, Khoosheh Namiranian, Vicky Drapeau, and Marie-Eve Mathieu. "Effect of Physical Exercise on Taste Perceptions: A Systematic Review." Nutrients 12, no. 9 (2020): 2741. http://dx.doi.org/10.3390/nu12092741.

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The effect of physical exercise on nutrition has gained substantial interest in the last decade. Meaningful results have been produced concerning the effect of physical exercise on different appetite hormones and food choice/preference. While it is well known that taste and nutrition are related, the relation between taste and physical activity has not yet been fully explored. This systematic review aims to provide a detailed view of the literature on physical exercise and its effect on taste perceptions. Five tastes were included in this review: sweet, salty, bitter, sour, and umami. Sweet ta
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Reeves, Janel, Sharon Thompson, and Alexandria Floyd. "Call a Vegetable a Vegetable: Perceptions and Taste Ratings." Open Public Health Journal 10, no. 1 (2017): 52–56. http://dx.doi.org/10.2174/1874944501710010052.

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Background: Research is mixed regarding how nutritional value of food can influence perceptions about taste, particularly among children. This study examined children’s perceptions of vegetable-enhanced snacks and milk substitutes prior to and after tasting. Methods: Two taste tests were performed with two groups of elementary age children (n = 29 and n=22). Prior to each tasting, they were made aware of the food being tasted. Participants provided perceptions of taste prior to sampling and also after tasting. Data were analyzed with paired two sample t-tests. In Taste Test #1, children gave s
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Nasrudin, Nur Hasni, and Afdallyna Fathiyah Harun. "A preliminary study on digital image performance to stimulate food taste experience." Bulletin of Electrical Engineering and Informatics 9, no. 5 (2020): 2154–61. http://dx.doi.org/10.11591/eei.v9i5.2254.

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Users and food marketers alike would share images of food in the hopes that viewers would be able to capture the emotion/sensation presented by the food. This is a form of food digitization, shifting away from the mechanical aspect of taste stimulation to the use of digitized visuals. This paper aim to evaluate the performance of taste perception made by users by just looking at food image. Using food images as a medium of taste stimulation, this paper reports international users’ perception of the taste of Malaysian local food through an online channel. By applying SPSS analysis, the author s
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Fitzgerald, Ciara, Gretchen Wiese, Ranjani N. Moorthi, Sharon M. Moe, Kathleen Hill Gallant, and Cordelia A. Running. "Characterizing Dysgeusia in Hemodialysis Patients." Chemical Senses 44, no. 3 (2019): 165–71. http://dx.doi.org/10.1093/chemse/bjz001.

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Abstract Dysgeusia (abnormal taste) is common in those with chronic kidney disease and contributes to poor nutritional intake. Previous sensory work has shown that taste improves after dialysis sessions. The goal of this pilot study was to characterize altered taste perceptions in patients on dialysis compared with healthy adults, and to evaluate relationships between serum parameters with taste perceptions. We hypothesized that patients undergoing dialysis would experience blunted taste intensities compared with controls, and that serum levels of potential tastants would be inversely related
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Bawajeeh, Areej O., Salwa A. Albar, Huifeng Zhang, Michael A. Zulyniak, Charlotte E. L. Evans, and Janet E. Cade. "Impact of Taste on Food Choices in Adolescence—Systematic Review and Meta-Analysis." Nutrients 12, no. 7 (2020): 1985. http://dx.doi.org/10.3390/nu12071985.

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Studies of adults report that perceived taste affects food choices and intake, which in turn may have an impact on health. However, corresponding evidence on adolescents is limited. Our aim was to summarize current evidence of the impact of taste perception on food choice preferences or dietary intakes among adolescents (mean age 10–19.9 years). Systematic searches identified 13 papers, 12 cross-sectional and one cohort study published between 1 January 2000 to 20 February 2020 assessing the impact of taste (using phenotypic and/or genotypic markers) on food choices in adolescents without any
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MALONE, TREY, and JAYSON L. LUSK. "TASTE TRUMPS HEALTH AND SAFETY: INCORPORATING CONSUMER PERCEPTIONS INTO A DISCRETE CHOICE EXPERIMENT FOR MEAT." Journal of Agricultural and Applied Economics 49, no. 1 (2017): 139–57. http://dx.doi.org/10.1017/aae.2016.33.

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AbstractConsumers implicitly incorporate their perceptions of products into their decision processes, yet little research has explicitly focused on how those perceptions influence demand for meat. This study incorporates taste, health, and safety perceptions into a discrete choice experiment for meat products at a grocery store. Our results indicate that taste is the most important perception as a 1-unit increase in the perceived tastiness (on a −5 to +5 scale) of a food product leads to a $0.60 increase in willingness to pay, whereas equivalent increases in perceived health and safety lead to
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Egil, Edibe, and Ali Menteş. "Taste Perception in School Children: Is There an Association with Dental Caries?" Balkan Journal of Dental Medicine 24, no. 2 (2020): 102–6. http://dx.doi.org/10.2478/bjdm-2020-0017.

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SummaryBackground/Aim: Individuals make food choices based on a number of physiological, nutritional, environmental and socioeconomic factors but sensory qualities of food namely the taste has priority as the determinant in food selection. The purpose of the study is to evaluate sweet, salty, sour and bitter taste perceptions of school children and compare them in term of caries experience.Material and Methods: Two hundred children aged from 6-13 were included in the study. The dental examinations of children were performed using DMF(T), DMF(S), df(t) and df(s) indices. Questionnaires were pre
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Dissertations / Theses on the topic "Taste perceptions"

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Beaudreault, Amy. "Students' taste for organic food: a look into influences of perceptions." The Ohio State University, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=osu1399555659.

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Veldman, Stian. "Consumer perceptions of beer products at the point of purchase / Veldman S." Thesis, North-West University, 2011. http://hdl.handle.net/10394/7342.

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Customer perception and the way this phenomenon impacts customers' choices when purchasing products is an extremely significant marketing aspect in any industry. In a competitive market and economy, understanding and being able to predict consumer perceptions and responses is a crucial competitive factor that all suppliers should have an in–depth knowledge and understanding of. This applies especially to the South African beer market with more than forty competing beer brands. This study examines the aspect of customer perception in terms of the three central variable perceptions of price, tas
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Gous, Andries Gustav Stefanus. "Perceptions and acceptance of grapefruit-like model beverages that vary in taste colour and aroma sensory properties : effects of sensitivity to bitter taste and TAS2R38 and TAS2R19 bitter receptor genes." Thesis, University of Pretoria, 2019. http://hdl.handle.net/2263/77821.

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Grapefruit juice is an excellent source of many nutrients and phytochemicals that contribute to a healthy diet. Currently, there is an increasing interest in grapefruit products because consumption appears to be associated with a reduced risk of certain chronic diseases, such as obesity, diabetes, cancers and cardiovascular disease. The consumption of grapefruit (Citrus paradisi Macfadyen) however remains low in South Africa as some individuals like grapefruit and others do not and the reason/s for this variation is not clear. Taste, aroma and colour are important fruit product quality factors
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Powers, Monica Celine. "Exploring College Students Health Attitudes, Perceptions, and Purchase Intentions on the Health and Taste of Restaurant Menu Items." Kent State University / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=kent1405067183.

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Heenan, Samuel Peter, and n/a. "Sensory and instrumental characterisation of consumers perceptions of fresh baked flavour to provide direction for new product development." University of Otago. Department of Food Science, 2009. http://adt.otago.ac.nz./public/adt-NZDU20090805.144153.

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Freshness is a holistic attribute of a food product, with a meaning that most often includes how recently produced or harvested a food currently is and to what extent it has been preserved. Without knowledge of production date, consumers will judge perceived freshness by the sensory properties of foods. However, these properties are not easily identified and described, as they vary considerably between different product types. The objective of this thesis, was to determine the sensory properties that consumers most associate with baked product freshness, and to determine the volatile compositi
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Wallroth, Raphael. "The Neural Representation of Taste Perception." Doctoral thesis, Humboldt-Universität zu Berlin, 2019. http://dx.doi.org/10.18452/19847.

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Der Geschmackssinn erfüllt eine grundlegende Funktion im Menschen indem er Substanzen auf ihre Essbarkeit überprüft, und beeinflusst Gesundheit, indem er die Lebensmittelauswahl prägt, was angesichts der Adipositas-Epidemie zunehmendes wissenschaftliches Interesse erzeugt. Zuerst habe ich die kortikale Signatur der Geschmacksenkodierung bzgl. synchronisierter neuronaler Aktivität untersucht. Die Ergebnisse zeigen, dass das menschliche Gehirn sehr langsame Delta-Wellen rekrutiert, um Geschmacksinformationen zu verarbeiten, und dass die evozierten neuronalen Antwortmuster geschmackspezifisch un
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Steiner, Robin Thomas. "A Phenomenology of Taste: Brewmasters and the production of lived taste experience." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/193394.

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Using a phenomenological account of perception drawn largely from the work of Merleau-Ponty (1962) and Gibson (1966; 1974), this thesis explores how perceptual experience is created and modified through practices and discourses. The project examines how a specific perceptual experience--the taste of beer--is formed through the practices and discourses of production. It investigates how both the nuanced taste experiences of brewmasters and the less precise taste experiences of their customers are cultivated in relation to a set of production concerns surrounding the manufacture of a consistent
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Folia, Mireille. "Xéno-hormones et homéostasie buccale : impact sur les perceptions gustatives et les glandes salivaires." Phd thesis, Université de Bourgogne, 2012. http://tel.archives-ouvertes.fr/tel-00905906.

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L'homéostasie buccale conditionne fortement les perceptions gustatives ; elle repose sur un épithélium buccal sain et le bon fonctionnement des glandes salivaires, qui sont finement régulés par hormones sexuelles. Le but de cette thèse était de savoir si une exposition orale en bisphénol A, un migrant d'emballage alimentaire et de composites dentaires, et une alimentation riche en phyto-œstrogènes (soja) pouvaient modifier l'homéostasie buccale. Deux expérimentations ont été conduites : une étude dose-effet du BPA (5µg à 12,5 mg/kj/j) chez le rat adulte, et une étude d'interaction d'un régime
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Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity o
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Baldwin, Maude Wheeler. "Evolution of sweet taste perception in hummingbirds." Thesis, Harvard University, 2015. http://nrs.harvard.edu/urn-3:HUL.InstRepos:17467228.

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Mammals have three members of the small taste receptor gene family responsible for the perception of sweet and savory tastes: two genes (T1R2 and T1R3) comprise the canonical sweet receptor, and a third gene, T1R1, acts with T1R3 to make the savory receptor. Here, in a joint effort with a team of international collaborators, we show that even though birds are missing the taste receptor gene (T1R2) required by other vertebrates to perceive carbohydrates and sweeteners, hummingbirds still detect sugars—but in a novel way. This project spanned multiple fields and field sites, integrating taste te
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Books on the topic "Taste perceptions"

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Chen, Jianshe. Food oral processing: Fundamentals of eating and sensory perception. Wiley Blackwell, 2012.

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Lynch, Elizabeth J., and Alexander P. Petrov. The sense of taste. Nova Science Publishers, 2012.

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Amerine, M. A. Wine bibliographies and taste perception studies. Regional Oral History Office, Bancroft Library, University of California, 1988.

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Giannetti, Laura. Food Culture and Literary Imagination in Early Modern Italy. Amsterdam University Press, 2022. http://dx.doi.org/10.5117/9789463728034.

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As the long sixteenth century came to a close, new positive ideas of gusto/taste opened a rich counter vision of food and taste where material practice, sensory perceptions and imagination contended with traditional social values, morality, and dietetic/medical discourse. Exploring the complex and evocative ways the early modern Italian culture of food was imagined in the literature of the time, Food Culture and the Literary Imagination in Early Modern Italy reveals that while a moral and disciplinary vision tried to control the discourse on food and eating in medical and dietetic treatises of
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Jerome, L. Changes to taste perception in non weight losing cancer patients. University of Surrey Roehampton, 2003.

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Sensation and perception: An integrated approach. 5th ed. Wiley, 2000.

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Schiffman, Harvey Richard. Sensation and perception: An integrated approach. 3rd ed. Wiley, 1990.

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Schiffman, Harvey Richard. Sensation and perception: An integrated approach. 4th ed. Wiley, 1996.

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Diederich, Catherine. Sensory adjectives in the discourse of food: A frame-semantic approach to language and perception. John Benjamins Publishing Company, 2015.

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The man who tasted shapes. MIT Press, 1998.

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Book chapters on the topic "Taste perceptions"

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Stevens, Kirsten. "Programming Perceptions: Film Festivals and the Construction of Taste." In Australian Film Festivals. Palgrave Macmillan US, 2016. http://dx.doi.org/10.1057/978-1-137-58130-3_6.

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Hanna, Nessim. "Influence of Store Image on Taste Perceptions: A QDA Approach." In Proceedings of the 1987 Academy of Marketing Science (AMS) Annual Conference. Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-17052-7_104.

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Huettl-Maack, Verena, and Johanna Schwenk. "Effects of Multilingual Product Packaging on Product Attitude, Perceived Quality, and Taste Perceptions." In Advances in Advertising Research (Vol. VI). Springer Fachmedien Wiesbaden, 2015. http://dx.doi.org/10.1007/978-3-658-10558-7_27.

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Yi, Tie. "Taste domain." In Perception and Metaphor. Routledge, 2021. http://dx.doi.org/10.4324/9781003186786-5.

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Behrens, M., and W. Meyerhof. "Mammalian Bitter Taste Perception." In Results and Problems in Cell Differentiation. Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/400_2008_5.

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Steinbach-Eicke, Elisabeth. "Chapter 8. Taste metaphors in Hieroglyphic Egyptian." In Perception Metaphors. John Benjamins Publishing Company, 2019. http://dx.doi.org/10.1075/celcr.19.08ste.

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Zanker, Johannes M. "Chemical Senses: Smell and Taste." In Sensation, perception and action. Macmillan Education UK, 2010. http://dx.doi.org/10.1007/978-1-137-09210-6_9.

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de Brito Sanchez, Maria Gabriela. "Taste Perception in Honey Bees." In Honeybee Neurobiology and Behavior. Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-2099-2_20.

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Glaser, D. "The Evolution of Taste Perception." In Low-Calories Sweeteners: Present and Future. KARGER, 1999. http://dx.doi.org/10.1159/000059684.

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Leopold, Donald, and Gary Meyerrose. "Diagnosis and Treatment of Distorted Olfactory Perception." In Olfaction and Taste XI. Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_253.

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Conference papers on the topic "Taste perceptions"

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Moriyama, Tohru. "Failure in Anticipation and Plasticity in Perception of Taste." In COMPUTING ANTICIPATORY SYSTEMS: CASYS'05 - Seventh International Conference. AIP, 2006. http://dx.doi.org/10.1063/1.2216658.

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Zushi, Naoya, Monica Perusquia-Hernandez, and Saho Ayabe-Kanamura. "The Effect of Different Affective Arousal Levels on Taste Perception." In ICMI '20: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. ACM, 2020. http://dx.doi.org/10.1145/3395035.3425651.

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Knappe, C., K. Schlicht, N. Rohmann, et al. "Identification of gut bacteria associated with taste perception in humans." In Diabetes Kongress 2021 – 55. Jahrestagung der DDG. Georg Thieme Verlag KG, 2021. http://dx.doi.org/10.1055/s-0041-1727379.

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Zhiltsova, N. V. "VERBS OF TASTE PERCEPTION IN RUSSIAN AND ITALIAN: FUNCTIONAL- SEMANTIC ASPECT." In ACTUAL PROBLEMS OF LINGUISTICS AND LITERARY STUDIES. Publishing House of Tomsk State University, 2020. http://dx.doi.org/10.17223/978-5-94621-901-3-2020-34.

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Wang, Qian Janice, Bruno Mesz, and Charles Spence. "Assessing the impact of music on basic taste perception using time intensity analysis." In ICMI '17: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION. ACM, 2017. http://dx.doi.org/10.1145/3141788.3141792.

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Knappe, C., K. Türk, DM Schulte, et al. "Charactersiation of bitter and salty taste perception and its influence on dietary intake." In Diabetes Kongress 2019 – 54. Jahrestagung der DDG. Georg Thieme Verlag KG, 2019. http://dx.doi.org/10.1055/s-0039-1688149.

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Ahishakiye, Emmanuella. "Cross-modal Perception in Kirundi." In 2nd International Conference on Soft Computing, Artificial Intelligence and Machine Learning (SAIM 2021). AIRCC Publishing Corporation, 2021. http://dx.doi.org/10.5121/csit.2021.111007.

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Languages do not always use specific perception words to refer to specific senses. A word from one sense can metaphorically express another physical perception meaning. For Kirundi, findings from a corpus-based analysis revealed a cross-modal polysemy and a bidirectional hierarchy between higher and lower senses. The attested multisensory expression of auditory verb kwûmva ‘hear’ allows us to reduce sense modalities to two –vision and audition. Moreover, the auditory experience verb kwûmva ‘hear’ shows that lower senses can extend to higher senses through the use of synaesthetic metaphor (e.g.
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Sarıışık, Mehmet, and Nazlı Kardeş. "An Investigation on the Relationship between Gastronomy Flows and Colors." In International Conference on Eurasian Economies. Eurasian Economists Association, 2019. http://dx.doi.org/10.36880/c11.02344.

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Considering that the color-rich foods evoke health-freshness and the importance of healthy eating understanding is taken into consideration today, the adoption of the colorful as the gastronomy flow, the interest in the flow to meet the need for prestige and status in the hierarchy of needs, and the current consumed by the social environment. they tend to share. What is the best consumption for man as a result of the study? When the question is approached with the understanding of image the best consumption for the people who enjoy the most, it is seen that it is possible to enjoy the taste of
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Apa, Cecilia, Martin Solari, Diego Vallespir, and Guilherme Horta Travassos. "A Taste of the Software Industry Perception of Technical Debt and its Management in Uruguay." In ESEM '20: ACM / IEEE International Symposium on Empirical Software Engineering and Measurement. ACM, 2020. http://dx.doi.org/10.1145/3382494.3421463.

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Sunariani, Jenny, I. Komang Evan Wijaksana, and Ernie Maduratna Setiawatie. "The Role of Vanilloid and Cannabinoid Receptors in Taste and Pain Perception in Burning Mouth Syndrome." In The 7th International Meeting and The 4th Joint Scientific Meeting in Dentistry. SCITEPRESS - Science and Technology Publications, 2017. http://dx.doi.org/10.5220/0007292900990102.

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