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Artículos de revistas sobre el tema "Taste"

Autor: Grafiati

Publicado: 4 de junio de 2021

Última modificación: 25 de julio de 2025

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1

Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.

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Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers p

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Soares, Neelkamal, Rachel Mitchell, Theresa McGoff, Teresa Bailey, and Gregory S. Wellman. "Taste Perceptions of Common Pediatric Antibiotic Suspensions and Associated Prescribing Patterns in Medical Residents." Journal of Pediatric Pharmacology and Therapeutics 27, no. 4 (2022): 316–23. http://dx.doi.org/10.5863/1551-6776-27.4.316.

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OBJECTIVE Palatability of medication is an important factor for adherence, especially in pediatric populations that tend to use oral suspensions for antibiotic therapy. Our study is the first to evaluate the impact of taste on prescribing patterns of antibiotic suspensions. The objective was to determine if taste testing common antibiotic suspensions altered prescribing patterns of medical residents, through data extracted from the electronic health record. METHODS After assessing 5 “primer” tastes (sweet, salty, bitter, sour, umami [savory]), residents were randomized to sample 6 antibiotic s

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3

Yoshida, Ryusuke, and Yuzo Ninomiya. "Taste information derived from T1R-expressing taste cells in mice." Biochemical Journal 473, no. 5 (2016): 525–36. http://dx.doi.org/10.1042/bj20151015.

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The taste system of animals is used to detect valuable nutrients and harmful compounds in foods. In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities. Sweet and umami tastes are mediated by G-protein-coupled receptors, belonging to the T1R (taste receptor type 1) family. This family consists of three members (T1R1, T1R2 and T1R3). They function as sweet or umami taste receptors by forming heterodimeric complexes, T1R1+T1R3 (umami) or T1R2+T1R3 (sweet). Receptors for each of the basic tastes are thought to be expressed exclusively in tast

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4

Hartley, Isabella, Djin Liem, and Russell Keast. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1 (2019): 182. http://dx.doi.org/10.3390/nu11010182.

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Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes p

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5

Iwata, Shusuke, Ryusuke Yoshida, and Yuzo Ninomiya. "Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover." Current Pharmaceutical Design 20, no. 16 (2014): 2684–92. http://dx.doi.org/10.2174/13816128113199990575.

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6

Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.

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Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants usi

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7

Chen, Na, Katsumi Watanabe, Tatsu Kobayakawa, and Makoto Wada. "Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits." Journal of Food Quality 2023 (February 13, 2023): 1–9. http://dx.doi.org/10.1155/2023/9945339.

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Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line

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8

Lee, Sun-Mi, and Na-Kyung Hwangbo. "Analysis of the Relationship between Subjective Perception on Oral Health and Taste Thresholds: A Study on Individuals with COVID-19 Experience." Korean Society of Oral Health Science 12, no. 2 (2024): 10–17. http://dx.doi.org/10.33615/jkohs.2024.12.2.10.

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Objectives: The purpose of this study was to confirm the analysis of taste threshold and evaluate the relationship between taste threshold and changes in taste according to oral factors and COVID-19 disease. Methods: In this study, a total of 203 female college students participated. Taste thresholds for five tastes were measured. Information on subjective oral environment and potential COVID-19 effects on taste thresholds was gathered through a questionnaire. Results: Sweetness stood out with the highest sensitivity at 4.19 among the five basic tastes. Subjects occasionally experiencing subje

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9

Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green

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10

Mulheren, Rachel W., Erin Kamarunas, and Christy L. Ludlow. "Sour taste increases swallowing and prolongs hemodynamic responses in the cortical swallowing network." Journal of Neurophysiology 116, no. 5 (2016): 2033–42. http://dx.doi.org/10.1152/jn.00130.2016.

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Sour stimuli have been shown to upregulate swallowing in patients and in healthy volunteers. However, such changes may be dependent on taste-induced increases in salivary flow. Other mechanisms include genetic taster status (Bartoshuk LM, Duffy VB, Green BG, Hoffman HJ, Ko CW, Lucchina LA, Weiffenbach JM. Physiol Behav 82: 109–114, 2004) and differences between sour and other tastes. We investigated the effects of taste on swallowing frequency and cortical activation in the swallowing network and whether taster status affected responses. Three-milliliter boluses of sour, sour with slow infusio

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11

McGettigan, Niamh, Pauline Uí Dhuibhir, Michelle Barrett, et al. "Subjective and Objective Assessment of Taste and Smell Sensation in Advanced Cancer." American Journal of Hospice and Palliative Medicine® 36, no. 8 (2019): 688–96. http://dx.doi.org/10.1177/1049909119832836.

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Context: Taste and smell abnormalities (TSA) occur throughout the cancer trajectory regardless of cancer primary site and contribute to cancer-associated malnutrition. TSA etiology is poorly understood. Tumor-related inflammation is a possible cause. Objective: This study examined the prevalence, characteristics, and severity of TSA in advanced cancer and explored the relationship between TSA and nutritional status. No previous study combined subjective and objective measures for both taste and smell assessment in this population. Method: Consecutive advanced cancer hospice patients were recru

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Rurgo, Sara, Elena Cantone, Marcella Pesce, et al. "Sleeve Gastrectomy-Induced Body Mass Index Reduction Increases the Intensity of Taste Perception’s and Reduces Bitter-Induced Pleasantness in Severe Obesity." Journal of Clinical Medicine 11, no. 14 (2022): 3957. http://dx.doi.org/10.3390/jcm11143957.

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Background: The sense of taste is involved in food behavior and may drive food choices, likely contributing to obesity. Differences in taste preferences have been reported in normal-weight as compared to obese subjects. Changes in taste perception with an increased sweet-induced sensitivity have been reported in surgically treated obese patients, but data regarding the perception of basic tastes yielded conflicting results. We aimed to evaluate basic taste identification, induced perception, and pleasantness in normal-weight controls and obese subjects before and after bariatric surgery. Metho

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13

Avery, Jason A., Alexander G. Liu, John E. Ingeholm, Stephen J. Gotts, and Alex Martin. "Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex." Proceedings of the National Academy of Sciences 118, no. 2 (2020): e2010932118. http://dx.doi.org/10.1073/pnas.2010932118.

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Previous studies have shown that the conceptual representation of food involves brain regions associated with taste perception. The specificity of this response, however, is unknown. Does viewing pictures of food produce a general, nonspecific response in taste-sensitive regions of the brain? Or is the response specific for how a particular food tastes? Building on recent findings that specific tastes can be decoded from taste-sensitive regions of insular cortex, we asked whether viewing pictures of foods associated with a specific taste (e.g., sweet, salty, and sour) can also be decoded from

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14

Fernández-Carrión, Rebeca, Jose V. Sorlí, Oscar Coltell, et al. "Sweet Taste Preference: Relationships with Other Tastes, Liking for Sugary Foods and Exploratory Genome-Wide Association Analysis in Subjects with Metabolic Syndrome." Biomedicines 10, no. 1 (2021): 79. http://dx.doi.org/10.3390/biomedicines10010079.

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Taste perception and its association with nutrition and related diseases (type 2 diabetes, obesity, metabolic syndrome, cardiovascular, etc.) are emerging fields of biomedicine. There is currently great interest in investigating the environmental and genetic factors that influence sweet taste and sugary food preferences for personalized nutrition. Our aims were: (1) to carry out an integrated analysis of the influence of sweet taste preference (both in isolation and in the context of other tastes) on the preference for sugary foods and its modulation by type 2 diabetes status; (2) as well as t

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Winchester, Chevelle, and Alan Hirsch. "121 Oviposit Dysgeusia; Head Trauma Induced Chemosensory Noisome Egg Dysgeusia: The Miasma of Dante’s Inferno-When Eggs Become Rotten." CNS Spectrums 25, no. 2 (2020): 278–79. http://dx.doi.org/10.1017/s1092852920000395.

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Introduction:Post-traumatic dysgeusia with conversion of the taste of eggs rotten eggs has not heretofore been described.Method:Case Report: A 60 year old right handed female 6 months prior to presentation sustained head trauma. Three days later she noted reduced taste and smell dysgeusia to eggs. Eggs tasted distorted, like rotten eggs. Raw egg whites had no smell or taste. Cooked egg whites had faint sulfur smell for 2-3 seconds and the taste of sulfur. Yolk of soft-boiled eggs, had no smell or taste. The white had no smell but an unbearable sulfur taste. Raw eggs had no smell. The yolk of h

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16

Tsujimoto, Tetsuro. "Effects of tastes and taste receptors." International Journal of Cardiology 260 (June 2018): 195. http://dx.doi.org/10.1016/j.ijcard.2018.02.077.

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Di Lorenzo, Patricia M., and Jen-Yung Chen. "Basic tastes as cognitive concepts and taste coding as more than spatial." Behavioral and Brain Sciences 31, no. 1 (2008): 78–79. http://dx.doi.org/10.1017/s0140525x08003385.

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AbstractErickson's treatise intertwines and confuses two major, but separable, issues: whether there are basic tastes and how taste stimuli are encoded. The idea of basic tastes may reflect a natural process of concept formation. By only discussing two spatial coding schemes for taste, Erickson ignores the temporal dimension of taste responses and the contribution of neuronal cooperativity.

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18

Velasco, Carlos, Andy Woods, Jason Liu, and Charles Spence. "Assessing the Role of Taste Intensity and Hedonics in Taste–Shape Correspondences." Multisensory Research 29, no. 1-3 (2016): 209–21. http://dx.doi.org/10.1163/22134808-00002489.

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Taste liking influences the way in which people match tastes to shapes. However, taste–shape matching cannot be explained entirely by taste hedonics. Here, we assess whether variations in taste intensity influence such crossmodal correspondences. Participants were presented with five basic tastants in two concentrations and had to rate them on roundness/angularity shape scales, as well as in terms of liking, and intensity. The results revealed that taste quality, intensity, and participants’ liking of the taste significantly predicted the roundness/angularity of the tastants. The results also

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19

Gardiner, Rita A. "Taste and Organization Studies." Organization Studies 40, no. 10 (2019): 1543–55. http://dx.doi.org/10.1177/0170840619862848.

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Using the example of the British fish and chip shop, I explore the socio-historical connections among culture, taste and organizations. Specifically, the British ‘chippie’ illustrates how cultural tastes affect our comprehension of organizations. In examining this occupation in depth, we see how the fish and chip shop reveals the ways class and cultural prejudices affect how an organization is perceived. Considering an organization’s history offers us a glimpse into how organizational tastes are shaped by broader social processes. Additionally, I explore taste and organizations through diverse

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Suhartiningtyas, Dwi, Erma Sofiani, Dwi Novita Rahayu, Mutia Kumalasari, and Haliyati Sa’idah. "The evaluation of taste sensitivity between conventional and electric smokers." Odonto : Dental Journal 10, no. 1 (2023): 14. http://dx.doi.org/10.30659/odj.10.1.14-18.

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Background: Taste has an important role in human life because of the sense of taste, humans have an ability to taste various flavors of food. Decreased taste sensitivity can affect the quality of life and cause a person to consume excessive taste substances. One of the factors associated with decreased taste sensitivity is smoking. Currently, a new type of cigarette (electric cigarette or e-cigarette) is being developed which is favorable to young people because it has a different content, shape, and taste compared to conventional cigarettes. E-cigarettes are considered safer because aerosol d

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21

Luo, Yongxian. "Rethinking basic taste terms." Cognitive Linguistic Studies 10, no. 2 (2023): 422–49. http://dx.doi.org/10.1075/cogls.00107.luo.

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Abstract The general consensus about four basic tastes, sweet, bitter, sour and salty, is rooted in Aristotle’s writings. This inventory was expanded with the addition of umami (or savoury) in the early years of last century, a taste that wasn’t fully scientifically recognized until the mid-1980s. Work on this area of human cognition from various fields – psychology, physiology, chemistry and particularly food science – has led to new discoveries that allow us to have a better understanding of the mechanism of taste. However, linguistic work on this aspect of human perception is lacking. Quest

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22

Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.

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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose,

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O'Doherty, J., E. T. Rolls, S. Francis, R. Bowtell, and F. McGlone. "Representation of Pleasant and Aversive Taste in the Human Brain." Journal of Neurophysiology 85, no. 3 (2001): 1315–21. http://dx.doi.org/10.1152/jn.2001.85.3.1315.

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In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an on/off block design in a 3T fMRI scanner with a tasteless solution delivered in the offperiod to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated ( P < 0.005 corrected) by glucose (in 6/

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Mabuchi, Ryota, Ayaka Ishimaru, Mao Tanaka, Osamu Kawaguchi, and Shota Tanimoto. "Metabolic Profiling of Fish Meat by GC-MS Analysis, and Correlations with Taste Attributes Obtained Using an Electronic Tongue." Metabolites 9, no. 1 (2018): 1. http://dx.doi.org/10.3390/metabo9010001.

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To evaluate the taste of ordinary muscle from white-fleshed fish, we used GC-MS metabolomic analysis to characterise the compounds therein, and correlated the obtained data with taste measurements from an electronic tongue. Prediction models using orthogonal partial least squares were produced for different taste attributes, and the primary metabolic components correlated with the taste attributes were identified. Clear differences were observed in the component profiles for different fish species. Using an electronic tongue, differences in tastes were noted among the fish species in terms of

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Jeon, Soyeon, Yeonhee Kim, Sohyun Min, Mina Song, Sungtaek Son, and Seungmin Lee. "Taste Sensitivity of Elderly People Is Associated with Quality of Life and Inadequate Dietary Intake." Nutrients 13, no. 5 (2021): 1693. http://dx.doi.org/10.3390/nu13051693.

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Aging has been implicated in the alteration of taste acuity. Diet can affect taste sensitivity. We aimed to investigate the types of tastes altered in elderly Korean people and factors associated with taste alteration in relation to dietary intake and other factors. Elderly participants (≥65 years) and young adults were assessed to determine their recognition thresholds (RT) for sweet, salty, bitter, sour, and umami tastes. Elderly participants were further surveyed for dietary intake and non-nutritional factors. Five taste RTs were correlated with age, but only four taste RTs, except sweetnes

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Mondada, Lorenza. "The multimodal interactional organization of tasting: Practices of tasting cheese in gourmet shops." Discourse Studies 20, no. 6 (2018): 743–69. http://dx.doi.org/10.1177/1461445618793439.

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Taste is a central sense for humans and animals, and it has been largely studied either from physiological and neurological approaches or from socio-cultural ones. This paper adopts another view, focused on the activity of tasting rather than on the sense of taste, approached within the perspective of ethnomethodology and multimodal conversation analysis. This view addresses the activity of tasting as it is interactionally organized in specific social settings, observed in a naturalistic way, on the basis of video recordings. Focusing on video recorded improvised tastings of cheese in gourmet

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Mathew, Sharon Rose, Sushama P S, Eram S. Rao, Rizwana, and Aparna Agarwal. "PHENYLTHIOCARBAMIDE (PTC) TASTE PERCEPTION: A STUDY CORRELATING THE SENSITIVITY TO BITTER TASTE AND THE INFLUENCE OF VARIOUS DEMOGRAPHIC AND PSYCHOGRAPHIC PARAMETERS." Journal of Applied Biological Sciences 17, no. 3 (2023): 407–16. https://doi.org/10.71336/jabs.1203.

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The current study sought to elucidate the relationship between taste sensitivity to phenylthiocarbamide (PTC) in a group of 157 people of both sexes (67 males and 90 females), representing a random sample of the population over the age of 18, with diverse food preferences and dietary habits. The taste sensitivity to (PTC), a bitter-tasting compound (determined to be a genetically controlled trait) was carried out with the help of PTC strips. The study also exploited the fact that the various demographic variables such as age, sex, and psychographic parameters like food choices, lifestyle, etc.

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Sharon, Rose Mathew, P. S. Sushama, S. Rao Eram, Rizwana, and Agarwal Aparna. "PHENYLTHIOCARBAMIDE (PTC) TASTE PERCEPTION: A STUDY CORRELATING THE SENSITIVITY TO BITTER TASTE AND THE INFLUENCE OF VARIOUS DEMOGRAPHIC AND PSYCHOGRAPHIC PARAMETERS." Journal of Applied Biological Sciences 17, no. 3 (2023): 407–16. https://doi.org/10.5281/zenodo.10035206.

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The current study sought to elucidate the relationship between taste sensitivity to phenylthiocarbamide (PTC) in a group of 157 people of both sexes (67 males and 90 females), representing a random sample of the population over the age of 18, with diverse food preferences and dietary habits. The taste sensitivity to (PTC), a bitter-tasting compound (determined to be a genetically controlled trait) was carried out with the help of PTC strips. The study also exploited the fact that the various demographic variables such as age, sex, and psychographic parameters like food choices, lifestyle, etc.

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Schiffman, SS. "Taste Transduction and Modulation." Physiology 3, no. 3 (1988): 109–12. http://dx.doi.org/10.1152/physiologyonline.1988.3.3.109.

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The application to the tongue of agents that interact with taste cells can tell us a great deal about transduction mechanisms that mediate taste. Separate pathways for Na+ and K+ appear to be part of the transduction mechanisms for the tastes of sodium and potassium salts. Caffeine and other methyl xanthines can potentiate certain tastes;this enhancement may involve the interaction of caffeine with an adenosine receptor. There is also evidence for glutamate and inosine receptors in addition to multiple receptors for sweet and bitter tastes.

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Barragán, Rocio, Oscar Coltell, Olga Portolés, et al. "Bitter, Sweet, Salty, Sour and Umami Taste Perception Decreases with Age: Sex-Specific Analysis, Modulation by Genetic Variants and Taste-Preference Associations in 18 to 80 Year-Old Subjects." Nutrients 10, no. 10 (2018): 1539. http://dx.doi.org/10.3390/nu10101539.

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There is growing interest in relating taste perception to diet and healthy aging. However, there is still limited information on the influence of age, sex and genetics on taste acuity as well as on the relationship between taste perception and taste preferences. We have analysed the influence of age on the intensity rating of the five basic tastes: sweet, salty, bitter, sour and umami (separately and jointly in a “total taste score”) and their modulation by sex and genetics in a relatively healthy population (men and women) aged 18–80 years (n = 1020 Caucasian European participants). Taste per

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Melis, Melania, Giorgia Sollai, Mariano Mastinu, et al. "Electrophysiological Responses from the Human Tongue to the Six Taste Qualities and Their Relationships with PROP Taster Status." Nutrients 12, no. 7 (2020): 2017. http://dx.doi.org/10.3390/nu12072017.

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Taste buds containing receptor cells that primarily detect one taste quality provide the basis for discrimination across taste qualities. The molecular receptor multiplicity and the interactions occurring between bud cells encode information about the chemical identity, nutritional value, and potential toxicity of stimuli before transmitting signals to the hindbrain. PROP (6-n-propylthiouracil) tasting is widely considered a marker for individual variations of taste perception, dietary preferences, and health. However, controversial data have been reported. We present measures of the periphera

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SU, NAN, RENEE POON, DEWAN CRYSTAL, KAO CHING, DARLING MARK, and MIRIAM GRUSHKA. "TASTE PATTERNS: TASTE PHANTOMS VS. TASTE CHANGES." Oral Surgery, Oral Medicine, Oral Pathology and Oral Radiology 124, no. 3 (2017): e194. http://dx.doi.org/10.1016/j.oooo.2017.05.487.

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Lipscomb, Keri, James Rieck, and Paul Dawson. "Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour." Journal of Food Research 5, no. 4 (2016): 1. http://dx.doi.org/10.5539/jfr.v5n4p1.

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<p>Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at

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Hartman-Petrycka, Magdalena, Ewa Klimacka-Nawrot, Katarzyna Ziora, et al. "Sweet, Salty, and Umami Taste Sensitivity and the Hedonic Perception of Taste Sensations in Adolescent Females with Anorexia Nervosa." Nutrients 14, no. 5 (2022): 1042. http://dx.doi.org/10.3390/nu14051042.

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Objective: The aim of this study was to perform analysis of sensitivity to sweet, salty, and umami tastes based on three measurement methods and of the hedonic perception of taste sensations in adolescent females with anorexia nervosa (AN). The aim of the research was to confirm the results of other authors in terms of the perception of sweet and salty taste in patients with AN, and then develop knowledge about the perception of umami taste, which is still insufficiently studied. Method: A total of 110 females with an age ranging from 13 to 19 years, including 50 newly diagnosed patients with

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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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Keast, Russell, Andrew Costanzo, and Isabella Hartley. "Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes." Nutrients 13, no. 2 (2021): 667. http://dx.doi.org/10.3390/nu13020667.

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There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with

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Shahbandi, Ashkan, Ezen Choo, and Robin Dando. "Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?" J 1, no. 1 (2018): 106–15. http://dx.doi.org/10.3390/j1010011.

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Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channels that sense their respective tastes. Receptor regulation is a recognized and well-studied phenomenon in many systems, observed in opioid addiction, insulin resistance and caffeine tolerance. Results from human sensory studies suggest that receptor sensitivity or expression level may decrease after chronic exposure to respective tastants through diet. We revi

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Baez-Santiago, Madelyn A., Emily E. Reid, Anan Moran, Joost X. Maier, Yasmin Marrero-Garcia, and Donald B. Katz. "Dynamic taste responses of parabrachial pontine neurons in awake rats." Journal of Neurophysiology 115, no. 3 (2016): 1314–23. http://dx.doi.org/10.1152/jn.00311.2015.

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The parabrachial nuclei of the pons (PbN) receive almost direct input from taste buds on the tongue and control basic taste-driven behaviors. Thus it is reasonable to hypothesize that PbN neurons might respond to tastes in a manner similar to that of peripheral receptors, i.e., that these responses might be narrow and relatively “dynamics free.” On the other hand, the majority of the input to PbN descends from forebrain regions such as gustatory cortex (GC), which processes tastes with “temporal codes” in which firing reflects first the presence, then the identity, and finally the desirability

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Sińska, Beata I., Alicja Kucharska, Katarzyna Czarnecka, Anna Harton, Agnieszka Szypowska, and Iwona Traczyk. "Sensitivity to Sweet and Salty Tastes in Children and Adolescents with Type 1 Diabetes." Nutrients 15, no. 1 (2022): 172. http://dx.doi.org/10.3390/nu15010172.

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Taste function impairment is observed in people with type 1 diabetes (T1D). It is most often related to sweet taste. It is associated with such factors as diabetic neuropathy, smoking, age, duration of the disease and a rigorous diet that eliminates easily digestible carbohydrates. The aim of the study was to compare sensitivity to sweet and salty tastes between healthy children and adolescents and children and adolescents with T1D. The study group consisted of children with T1D (n = 35), with at least 5 years of disease history, while the group of healthy children included 46 individuals sele

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Laing, David G., Catherine Link, Anthony L. Jinks, and Ian Hutchinson. "The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste – Odour Mixtures." Perception 31, no. 5 (2002): 617–35. http://dx.doi.org/10.1068/p3205.

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The capacity of humans to identify the components of taste mixtures and odour – taste mixtures was investigated in two experiments. Subjects were trained to identify the components presented alone and to use a ‘yes/no’ procedure to identify them in mixtures. All stimuli were presented with a retronasal (by mouth) technique. A maximum of three tastants were identified in both types of mixtures, only one tastant was identified in five-component taste mixtures, and no component was identified in four-component odour – taste mixtures. Importantly, in no instance was the olfactory stimulus identifi

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Mahmoud, Fade A., Aynur Aktas, Declan Walsh, and Barbara Hullihen. "A Pilot Study of Taste Changes Among Hospice Inpatients With Advanced Cancer." American Journal of Hospice and Palliative Medicine® 28, no. 7 (2011): 487–92. http://dx.doi.org/10.1177/1049909111402187.

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Identification of taste abnormalities can help understand difficulties in nutrition. We evaluated 15 hospice inpatients with advanced cancer for subjective taste changes. The majority had both subjective and objective taste changes. Most thought all food was tasteless followed by loss of sweet sensation and meat aversion. About half of the participants exhibited anorexia and weight loss with decreased energy intake. Both detection and recognition thresholds for these basic tastes were abnormal for the majority of participants. Reduced sensitivity for sweet and salt taste and altered perception

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Kaizu, Mikiko, Hiroko Komatsu, Hideko Yamauchi, Teruo Yamauchi, Masahiko Sumitani, and Ardith Z. Doorenbos. "Characteristics of taste alterations in people receiving taxane-based chemotherapy and their association with appetite, weight, and quality of life." Supportive Care in Cancer 29, no. 9 (2021): 5103–14. http://dx.doi.org/10.1007/s00520-021-06066-3.

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Abstract Purpose There is limited evidence on the effect of chemotherapy-associated taste alteration. This study aimed to evaluate taste alteration characteristics in patients receiving taxane-based chemotherapy and investigate the association of taste alterations with appetite, weight, quality of life (QOL), and adverse events. Methods This cross-sectional study evaluated 100 patients receiving paclitaxel, docetaxel, or nab-paclitaxel as monotherapy or combination therapy. Taste alterations were evaluated using taste recognition thresholds and severity and symptom scales. Taste recognition th

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Chen, Xiaoke, Mariano Gabitto, Yueqing Peng, Nicholas J. P. Ryba, and Charles S. Zuker. "A Gustotopic Map of Taste Qualities in the Mammalian Brain." Science 333, no. 6047 (2011): 1262–66. http://dx.doi.org/10.1126/science.1204076.

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The taste system is one of our fundamental senses, responsible for detecting and responding to sweet, bitter, umami, salty, and sour stimuli. In the tongue, the five basic tastes are mediated by separate classes of taste receptor cells each finely tuned to a single taste quality. We explored the logic of taste coding in the brain by examining how sweet, bitter, umami, and salty qualities are represented in the primary taste cortex of mice. We used in vivo two-photon calcium imaging to demonstrate topographic segregation in the functional architecture of the gustatory cortex. Each taste quality

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Zdrojewicz, Zygmunt, Dominika Wyglądacz, and Wojciech Przywara. "Sixth taste – starch taste?" Pediatria i Medycyna Rodzinna 13, no. 2 (2017): 180–85. http://dx.doi.org/10.15557/pimr.2017.0018.

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Rutgersson, Annika, Barbro Sandgren, Solveig Wessberg, et al. "TASTE- for taste assessment." International Journal of Pharmaceutics 511, no. 2 (2016): 1148. http://dx.doi.org/10.1016/j.ijpharm.2016.06.108.

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Kamash, Zena. "The taste of religion in the Roman world." Body and Religion 2, no. 1 (2018): 25–45. http://dx.doi.org/10.1558/bar.36483.

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As well as providing an overview of taste and mainstream Roman religion through sacrifice and feasting, this article highlights some of the specific tastes, and possible menus, of Roman religion. I explore how archaeologists can use the evidence from plant remains, animal bones and objects, such as ceramics, to explore taste. I look at what evidence we have for the main taste groups: sweet, salty, bitter and sour. Case studies are drawn from the northwestern provinces and the Middle East with a focus on Mithraism and the worship of Mercury. I draw out how religious tastes differed from everyda

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Lim, Ler Sheang, Xian Hui Tang, Wai Yew Yang, Shu Hwa Ong, Nenad Naumovski, and Rati Jani. "Taste Sensitivity and Taste Preference among Malay Children Aged 7 to 12 Years in Kuala Lumpur—A Pilot Study." Pediatric Reports 13, no. 2 (2021): 245–56. http://dx.doi.org/10.3390/pediatric13020034.

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The taste and food preferences in children can affect their food intake and body weight. Bitter and sweet taste sensitivities were identified as primary taste contributors to children’s preference for consuming various foods. This pilot study aimed to determine the taste sensitivity and preference for bitter and sweet tastes in a sample of Malaysian children. A case–control study was conducted among 15 pairs of Malay children aged 7 to 12 years. Seven solutions at different concentrations of 6-n-propylthiouracil and sucrose were prepared for testing bitterness and sweet sensitivity, respective

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Padulo, Caterina, Luca Tommasi, and Alfredo Brancucci. "Implicit Association Effects Between Sound and Food Images." Multisensory Research 31, no. 8 (2018): 779–91. http://dx.doi.org/10.1163/22134808-20181308.

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Abstract A growing body of empirical research documents the existence of several interesting crossmodal correspondences between auditory and gustatory/flavor stimuli, demonstrating that people can match specific acoustic and musical parameters with different tastes and flavors. In this context, a number of researchers and musicians arranged their own soundtracks so as to match specific tastes and used them for research purposes, revealing explicit crossmodal effects on judgments of taste comparative intensity or of taste/sound accordance. However, only few studies have examined implicit associ

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Turner, Heather N., and Emily R. Liman. "The Cellular and Molecular Basis of Sour Taste." Annual Review of Physiology 84, no. 1 (2022): 41–58. http://dx.doi.org/10.1146/annurev-physiol-060121-041637.

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Sour taste, the taste of acids, is one of the most enigmatic of the five basic taste qualities; its function is unclear and its receptor was until recently unknown. Sour tastes are transduced in taste buds on the tongue and palate epithelium by a subset of taste receptor cells, known as type III cells. Type III cells express a number of unique markers, which allow for their identification and manipulation. These cells respond to acid stimuli with action potentials and release neurotransmitters onto afferent nerve fibers, with cell bodies in geniculate and petrosal ganglia. Here, we review clas

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Vashura, A. Yu, E. V. Zhukovskaya, T. A. Kovtun, Yu A. Obukhov, S. S. Lukina, and A. I. Khavkin. "Taste disorders in children treated for hemoblastosis: analysis of prevalence and possible causes." Voprosy detskoj dietologii 20, no. 4 (2022): 61–69. http://dx.doi.org/10.20953/1727-5784-2022-4-61-69.

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Objective. To study the structure of taste disorders and possible risk factors of their development in children after the end of hemoblastosis treatment. Patients and methods. This retrospective study included data on 54 children who underwent rehabilitation in the Treatment and Rehabilitation Research Center “Russkoe Pole” of the Dmitry Rogachev National Medical Research Center of Pediatric Hematology, Oncology and Immunology. A comparison group was formed of 216 patients with hemoblastosis. Taste sensitivity analysis method: GOST (All-Union State Standard) ISO 3972-2014 (sweet, salty, bitter

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