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Artykuły w czasopismach na temat „Retronasal perception”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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1

Bojanowski, Viola, and Thomas Hummel. "Retronasal perception of odors." Physiology & Behavior 107, no. 4 (November 2012): 484–87. http://dx.doi.org/10.1016/j.physbeh.2012.03.001.

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Hummel, Thomas. "Retronasal Perception of Odors." Chemistry & Biodiversity 5, no. 6 (June 2008): 853–61. http://dx.doi.org/10.1002/cbdv.200890100.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi, and Tatsu Kobayakawa. "Familiarity and Retronasal Aroma Alter Food Perception." Chemosensory Perception 11, no. 2 (February 13, 2018): 77–94. http://dx.doi.org/10.1007/s12078-018-9244-z.

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Aubry-Lafontaine, Emilie, Cécilia Tremblay, Pascali Durand-Martel, Nicolas Dupré, and Johannes Frasnelli. "Orthonasal, but not Retronasal Olfaction Is Specifically Impaired in Parkinson’s Disease." Chemical Senses 45, no. 5 (April 6, 2020): 401–6. http://dx.doi.org/10.1093/chemse/bjaa024.

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Abstract Olfactory dysfunction (OD) in Parkinson’s disease (PD) appears several years before the presence of motor disturbance. Olfactory testing has the potential to serve as a tool for early detection of PD, but OD is not specific to PD as it affects up to 20% of the general population. Olfaction includes an orthonasal and a retronasal components; in some forms of OD, retronasal olfactory function is preserved. We aimed to evaluate whether combined testing components allows for discriminating between PD-related OD and non-Parkinsonian OD (NPOD). The objective of this study is to orthonasal a

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5

Wilkes, Fiona J., David G. Laing, Ian Hutchinson, Anthony L. Jinks, and Erminio Monteleone. "Temporal processing of olfactory stimuli during retronasal perception." Behavioural Brain Research 200, no. 1 (June 2009): 68–75. http://dx.doi.org/10.1016/j.bbr.2008.12.031.

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Muñoz-González, Carolina, Celia Criado, María Pérez-Jiménez, and María Ángeles Pozo-Bayón. "Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches." Foods 10, no. 1 (January 5, 2021): 93. http://dx.doi.org/10.3390/foods10010093.

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This study aimed to systematically evaluate the effect of a commercial grape seed tannin extract (GSE) fully characterized (53% monomers, 47% procyanidins) on wine ester release and perception using a global approach. The behavior of two esters (ethyl hexanoate, ethyl decanoate) was studied in a control wine or in the same wine supplemented with the GSE in preconsumption (in vitro headspace-stir bar sorptive extraction-gas chromatography mass spectrometry (HS-SBSE-GC/MS) and orthonasal perception) and consumption (intraoral-HS-SBSE-GC/MS and dynamic retronasal perception) conditions. For the c

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7

Benskin, Kristal, and Alan R. Hirsch. "40 Pseudo Cranial Nerve I Dysfunction: Subjective Hyposmia and Subjective Hypogeusia but Normosmia and Normogeusia - 3 cases." CNS Spectrums 24, no. 1 (February 2019): 196–97. http://dx.doi.org/10.1017/s1092852919000336.

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AbstractINTRODUCTIONHyposmia refers to reduced ability to smell and hypogeusia is a partial loss of the ability to taste (Hummel, Basile, & Huttenbrink, 2016). Complaints of hyposmia and hypogeusia in the presence of normosmia and normogeusia has not heretofore been described. Three such cases are presented.OBJECTIVETo explore the complaints of reduced smell and taste with normal objective olfaction and gustation.METHODAll patients were given screening tests for smell and taste and obtained scores consistent with normosmia and normogeusia. The 12-item version of the Brief Smell Identificat

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8

MIALON, VALÉRIE S., and SUSAN E. EBELER. "TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION." Journal of Sensory Studies 12, no. 4 (December 1997): 303–16. http://dx.doi.org/10.1111/j.1745-459x.1997.tb00069.x.

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Blankenship, Meredith L., Maria Grigorova, Donald B. Katz, and Joost X. Maier. "Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not." Current Biology 29, no. 1 (January 2019): 62–69. http://dx.doi.org/10.1016/j.cub.2018.11.011.

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Espinosa Diaz, Marian. "Comparison between orthonasal and retronasal ?avour perception at different concentrations." Flavour and Fragrance Journal 19, no. 6 (2004): 499–504. http://dx.doi.org/10.1002/ffj.1475.

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Suen, Justin Long Kiu, Andy Wai Kan Yeung, Ed X. Wu, Wai Keung Leung, Hiroki C. Tanabe, and Tazuko K. Goto. "Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour." Foods 10, no. 9 (August 29, 2021): 2034. http://dx.doi.org/10.3390/foods10092034.

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The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magne

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12

Gaby, Jessica M., Alyssa J. Bakke, Allison N. Baker, Helene Hopfer, and John E. Hayes. "Individual Differences in Thresholds and Consumer Preferences for Rotundone Added to Red Wine." Nutrients 12, no. 9 (August 20, 2020): 2522. http://dx.doi.org/10.3390/nu12092522.

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Rotundone is an aromatic compound found in the skin of some grapes (e.g., Shiraz, Noiret) that contributes peppery notes to wines made with these varieties. There may be a specific anosmia for rotundone, as some individuals are unable to detect it even at high concentrations, despite otherwise normal olfaction. This may affect perception of and preference for rotundone-containing wines. Here, we report rotundone detection thresholds (orthonasal n = 56; retronasal n = 53) and rejection thresholds (n = 86) in red wine for a convenience sample of non-expert consumers in Pennsylvania. Focus groups

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13

Goldberg, Erin M., Kun Wang, Jessica Goldberg, and Michel Aliani. "Factors affecting the ortho- and retronasal perception of flavors: A review." Critical Reviews in Food Science and Nutrition 58, no. 6 (July 5, 2017): 913–23. http://dx.doi.org/10.1080/10408398.2016.1231167.

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14

Pellegrino, Robert, Addison Atchley, Simrah Ali, Joel Shingleton, and Curtis R. Luckett. "Retronasal Habituation: Characterization and Impact on Flavor Perception Using Time-Intensity." Chemosensory Perception 13, no. 1 (November 29, 2018): 1–10. http://dx.doi.org/10.1007/s12078-018-9254-x.

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15

Paravisini, Laurianne, Ashley Soldavini, Julie Peterson, Christopher T. Simons, and Devin G. Peterson. "Impact of bitter tastant sub-qualities on retronasal coffee aroma perception." PLOS ONE 14, no. 10 (October 3, 2019): e0223280. http://dx.doi.org/10.1371/journal.pone.0223280.

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16

Shepherd, Daniel, and Michael J. Hautus. "The Feasibility of Gelatin-Based Retronasal Stimuli to Assess Olfactory Perception." SAGE Open 5, no. 4 (October 14, 2015): 215824401561017. http://dx.doi.org/10.1177/2158244015610173.

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17

Chalé-Rush, Angela, John R. Burgess, and Richard D. Mattes. "Multiple routes of chemosensitivity to free fatty acids in humans." American Journal of Physiology-Gastrointestinal and Liver Physiology 292, no. 5 (May 2007): G1206—G1212. http://dx.doi.org/10.1152/ajpgi.00471.2006.

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Selected free fatty acids (FFAs) are documented effective somatosensory and olfactory stimuli whereas gustatory effects are less well established. This study examined orthonasal olfactory, retronasal olfactory, nasal irritancy, oral irritancy, gustatory, and multimodal threshold sensitivity to linoleic, oleic, and stearic acids. Sensitivity to oxidized linoleic acid was also determined. Detection thresholds were obtained using a three-alternative, forced-choice, ascending concentration presentation procedure. Participants included 22 healthy, physically fit adults sensitive to 6- n-propylthiou

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18

Omur-Ozbek, Pinar, and Andrea M. Dietrich. "Retronasal perception and flavour thresholds of iron and copper in drinking water." Journal of Water and Health 9, no. 1 (February 3, 2011): 1–9. http://dx.doi.org/10.2166/wh.2011.157b.

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Drinking water flavour has a strong role in water quality perception, service satisfaction, willingness to pay and selection of water sources. Metallic flavours are often caused by the dissolved iron and copper, commonly found in groundwater or introduced to tap water by corroding infrastructure. Taste thresholds of iron and copper have been investigated by several studies; however, reported results and test methods vary considerably. This study determined the taste thresholds of ferrous and cuprous ions in room temperature reagent water by using the one-of-five test with multi-nation panellis

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19

Small, Dana M., Johannes C. Gerber, Y. Erica Mak, and Thomas Hummel. "Differential Neural Responses Evoked by Orthonasal versus Retronasal Odorant Perception in Humans." Neuron 47, no. 4 (August 2005): 593–605. http://dx.doi.org/10.1016/j.neuron.2005.07.022.

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20

Burdach, Konrad J., and Richard L. Doty. "The effects of mouth movements, swallowing, and spitting on retronasal odor perception." Physiology & Behavior 41, no. 4 (January 1987): 353–56. http://dx.doi.org/10.1016/0031-9384(87)90400-8.

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21

Bender, Genevieve, Thomas Hummel, Simona Negoias, and Dana M. Small. "Separate signals for orthonasal vs. retronasal perception of food but not nonfood odors." Behavioral Neuroscience 123, no. 3 (2009): 481–89. http://dx.doi.org/10.1037/a0015065.

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King, Bonnie M., Paul Arents, C. A. A. Duineveld, M. Meyners, S. I. Schroff, and S. T. Soekhai. "Orthonasal and Retronasal Perception of Some Green Leaf Volatiles Used in Beverage Flavors." Journal of Agricultural and Food Chemistry 54, no. 7 (April 2006): 2664–70. http://dx.doi.org/10.1021/jf0525333.

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23

Buettner, Andrea, and Montserrat Mestres. "Investigation of the Retronasal Perception of Strawberry Aroma Aftersmell Depending on Matrix Composition." Journal of Agricultural and Food Chemistry 53, no. 5 (March 2005): 1661–69. http://dx.doi.org/10.1021/jf048502+.

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Liu, David Tianxiang, Gerold Besser, Bertold Renner, Stefan Seyferth, Thomas Hummel, and Christian Albert Mueller. "Retronasal olfactory function in patients with smell loss but subjectively normal flavor perception." Laryngoscope 130, no. 7 (August 31, 2019): 1629–33. http://dx.doi.org/10.1002/lary.28258.

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25

Hayashi, Kazuhiro, Yuji Nakada, Etienne Sémon, and Christian Salles. "Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator." Molecules 27, no. 10 (May 19, 2022): 3259. http://dx.doi.org/10.3390/molecules27103259.

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In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousness based on the physicochemical properties of aroma compounds was examined. We considered the consumption of solid foods and the effect of oral parameters in elderly people. Beef pate was used as a model food sample to study the effect of the release of aroma compounds under controlled in vitro mast

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26

Ishii, A., N. Roudnitzky, N. Beno, M. Bensafi, T. Hummel, C. Rouby, and T. Thomas-Danguin. "Synergy and Masking in Odor Mixtures: An Electrophysiological Study of Orthonasal vs. Retronasal Perception." Chemical Senses 33, no. 6 (May 22, 2008): 553–61. http://dx.doi.org/10.1093/chemse/bjn022.

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27

Visschers, Ronald W., Marc A. Jacobs, Johannes Frasnelli, Thomas Hummel, Maurits Burgering, and Alexandra E. M. Boelrijk. "Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation." Journal of Agricultural and Food Chemistry 54, no. 15 (July 2006): 5509–15. http://dx.doi.org/10.1021/jf060533c.

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Gotow, Naomi, Wolfgang Skrandies, Takefumi Kobayashi, and Tatsu Kobayakawa. "Traditional Japanese confection overseas: Cultural difference and retronasal aroma affect flavor preference and umami perception." Food Quality and Preference 92 (September 2021): 104204. http://dx.doi.org/10.1016/j.foodqual.2021.104204.

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Criado, Celia, Carolina Muñoz-González, María Mora, Virginia Fernández-Ruiz, Carolina Chaya, and María Angeles Pozo-Bayón. "Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers." Foods 11, no. 19 (October 5, 2022): 3104. http://dx.doi.org/10.3390/foods11193104.

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The relationship between oral physiology (e.g., salivary protein content) and aroma perception over wine consumption was investigated in previous work. However, the relationship between oral physiology and the consumer’s response to wine is unknown. Additionally, age–gender differences might affect oral physiology and, therefore, inter-individual differences in the consumer’s enjoyment of wine. The aim of this work was to study the effect of biological individual factors such as sex and age on salivary flow rate and total protein content, on wine retronasal aroma perception and on the hedonic

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30

Pittari, Elisabetta, Luigi Moio, and Paola Piombino. "Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights." Applied Sciences 11, no. 3 (January 27, 2021): 1157. http://dx.doi.org/10.3390/app11031157.

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Wine polyphenols (PPhs) and volatile organic compounds (VOCs) are responsible for two of the main sensory characteristics in defining the complexity and quality of red wines: astringency and aroma. Wine VOCs’ volatility and solubility are strongly influenced by the matrix composition, including the interactions with PPhs. To date, these interactions have not been deeply studied, although the topic is of great interest in oenology. This article reviews the available knowledge on the main physicochemical and sensory effects of polyphenols on the release and perception of wine aromas in orthonasa

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31

Lyu, Jiaheng, Jianhua Fu, Shuang Chen, Yan Xu, Yao Nie, and Ke Tang. "Impact of tannins on intraoral aroma release and retronasal perception, including detection thresholds and temporal perception by taste, in model wines." Food Chemistry 375 (May 2022): 131890. http://dx.doi.org/10.1016/j.foodchem.2021.131890.

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Dietrich, Andrea M. "The sense of smell: contributions of orthonasal and retronasal perception applied to metallic flavor of drinking water." Journal of Water Supply: Research and Technology-Aqua 58, no. 8 (December 2009): 562–70. http://dx.doi.org/10.2166/aqua.2009.122.

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Delime, Perrine, Kate O'Mahony, Neil Desforges, Andrew J. Taylor, and Joanne Hort. "Comparing the relative sensitivity of ortho- and retronasal perception of a strawberry flavour model using omission testing." Flavour and Fragrance Journal 31, no. 5 (May 4, 2016): 377–84. http://dx.doi.org/10.1002/ffj.3326.

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Ishinaga, Kojiro. "The Association between Taste and Olfaction Perception Due to Retronasal Route among Female College Students Exploring Food Preferences." Japanese Journal of Nutrition and Dietetics 77, no. 6 (December 1, 2019): 145–53. http://dx.doi.org/10.5264/eiyogakuzashi.77.145.

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Singh, Amrinder, Sidhu Rubani, Estevao Ribeiro, Vikram Preet Kaur, and Alan Hirsch. "Anosmia as an Enantiopathy for Migraines." CNS Spectrums 27, no. 2 (April 2022): 229. http://dx.doi.org/10.1017/s1092852922000244.

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AbstractIntroductionElimination of olfactory sensory perception with a reduction in odor-induced migraine has not heretofore been reported.MethodsCase study: A 64-year-old right-handed woman presented with a history of common migraines since childhood. The headaches were bilateral, throbbing, pulsatile, and without aura and were associated with lightheadedness, photophobia, sonophobia, nausea, and vomiting. They would be precipitated by ambient aromas, such as perfumes and bath products, and she became agoraphobic, fearful of going out of her domicile and being exposed to odors. She avoided st

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Cormie, Sarah E., and Alan R. Hirsch. "74 Alpha Lipoic Acid Responsive Hypergeusia." CNS Spectrums 24, no. 1 (February 2019): 212–13. http://dx.doi.org/10.1017/s1092852919000555.

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AbstractIntroductionImprovement in hypergeusia in response to alpha lipoic acid treatment has not heretofore been described. Such a case is presented.MethodsCase Study: A 64 year old right handed nasute female noted the sudden onset of salty hypergeusia, about 200% saltier than foods should be. Concurrently she experienced a constant phantogeusia of salt involving the front half of her tongue, lips, and inside her mouth. She denied any smell problems, cacogeusia, or palinageusia. This persisted for five months until treatment with 1800mg/day of alpha lipoic acid, whereupon, over a one month du

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Fryer, Jenna A., and Elizabeth Tomasino. "Analysis of Retronasal Flavor Alterations in Smoke-Affected Wines and the Efficacy of Various Inter-Stimulus Rinse Protocols in Clearing Smoke-Related Attributes." Beverages 8, no. 2 (April 10, 2022): 23. http://dx.doi.org/10.3390/beverages8020023.

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Wildfires produce smoke, which can then encounter wine grapes, causing the fruit to absorb smoke-related volatile organic compounds. These compounds impact the sensorial profiles of the resulting wines, introducing an uncharacteristic smokey flavor and ashy finish. Since these off-flavor attributes are observed to have longer-lasting perception, a proper inter-stimulus protocol is necessary to ensure an accurate sensory analysis. Previous work has indicated that a 1 g/L pectin rinse with 120 s of separation is effective for clearing the smoke flavor to mitigate potential carryover effects. The

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Criado, Celia, Carolina Muñoz-González, and María Ángeles Pozo-Bayón. "Differences in salivary flow and composition between age groups are correlated to dynamic retronasal aroma perception during wine consumption." Food Quality and Preference 87 (January 2021): 104046. http://dx.doi.org/10.1016/j.foodqual.2020.104046.

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Mutti, Suhanna, and Alan R. Hirsch. "82 Ice Melts Phantogeusia: Cold Inhibition of Gustatory Hallucinations." CNS Spectrums 24, no. 1 (February 2019): 216–17. http://dx.doi.org/10.1017/s1092852919000610.

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AbstractIntroductionRelief of phantogeusia through ice cube stimulation has not heretofore been noted.MethodsThis 70-year-old left handed (familial) female noted the onset, three and a half years ago, of reduced taste 80 percent of normal, distorted taste, hallucinated metallic taste, and BMS. Upon application of an ice cube to the tongue, both the metallic taste and the BMS resolved for a few seconds, without impairing her true taste ability. With repeat application, the alleviation effect persists.ResultsAbnormalities in Neurologic Examination: Sensory Examination: Decreased pinprick and tem

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KUO, YU-LING, ROSE MARIE PANGBORN, and ANN C. NOBLE. "Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants." International Journal of Food Science & Technology 28, no. 2 (July 1, 2007): 127–37. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01258.x.

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Criado, Celia, Carolina Chaya, Virginia Fernández-Ruíz, María Dolores Álvarez, Beatriz Herranz, and María Ángeles Pozo-Bayón. "Effect of saliva composition and flow on inter-individual differences in the temporal perception of retronasal aroma during wine tasting." Food Research International 126 (December 2019): 108677. http://dx.doi.org/10.1016/j.foodres.2019.108677.

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Mestres, Montserrat, Noelia Moran, Alfons Jordan, and Andrea Buettner. "Aroma Release and Retronasal Perception during and after Consumption of Flavored Whey Protein Gels with Different Textures. 1. in Vivo Release Analysis." Journal of Agricultural and Food Chemistry 53, no. 2 (January 2005): 403–9. http://dx.doi.org/10.1021/jf048596n.

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Buettner, Andrea, Sabine Otto, Ambros Beer, Montse Mestres, Peter Schieberle, and Thomas Hummel. "Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process." Food Chemistry 108, no. 4 (June 2008): 1234–46. http://dx.doi.org/10.1016/j.foodchem.2007.03.042.

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Besser, Gerold, Brigitte Erlacher, Kadriye Aydinkoc-Tuzcu, David T. Liu, Eleonore Pablik, Verena Niebauer, Martin Koenighofer, Bertold Renner, and Christian A. Mueller. "Body-Mass-Index Associated Differences in Ortho- and Retronasal Olfactory Function and the Individual Significance of Olfaction in Health and Disease." Journal of Clinical Medicine 9, no. 2 (January 29, 2020): 366. http://dx.doi.org/10.3390/jcm9020366.

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Odor (including flavor) perception plays a major role in dietary behavior. Orthonasal olfactory function (OOF) has been shown to decrease in obese subjects. Changes in retronasal olfactory function (ROF) after weight loss and in the individual significance of olfaction (ISO) in obesity are yet to be investigated. Firstly, 15 obese subjects were recruited in a pilot study and supported to conventionally lose weight. OOF (Sniffin’ Sticks) was measured at the beginning and after 5.6 ± 1.3 months. Eleven subjects re-visited but barely lost weight and no major changes in OOF were observed. Secondly

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45

Small, Dana M., Joel Voss, Y. Erica Mak, Katharine B. Simmons, Todd Parrish, and Darren Gitelman. "Experience-Dependent Neural Integration of Taste and Smell in the Human Brain." Journal of Neurophysiology 92, no. 3 (September 2004): 1892–903. http://dx.doi.org/10.1152/jn.00050.2004.

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Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of thei

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46

Liu, David T., Bernhard Prem, Gerold Besser, Bertold Renner, and Christian A. Mueller. "Olfactory-related Quality of Life Adjustments in Smell Loss during the Coronavirus-19 Pandemic." American Journal of Rhinology & Allergy 36, no. 2 (October 27, 2021): 253–60. http://dx.doi.org/10.1177/19458924211053118.

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Background Previous studies provided the first evidence that the importance of olfaction decreases with the duration of olfactory dysfunction (OD). Objective To evaluate differences in olfactory-related quality of life (QoL) between patients with new-onset and persistent smell loss (>4 weeks) during the coronavirus-19 (COVID-19) pandemic and patients with persistent postinfectious OD (PIOD) that were recruited before the pandemic. Methods This was a retrospective study that included 149 patients with self-reported OD. The olfactory-related QoL was measured using the questionnaire of OD (QOD

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Parker, Mango, Cristobal Onetto, Josh Hixson, Eleanor Bilogrevic, Louisa Schueth, Lisa Pisaniello, Anthony Borneman, Markus Herderich, Miguel de Barros Lopes, and Leigh Francis. "Factors Contributing to Interindividual Variation in Retronasal Odor Perception from Aroma Glycosides: The Role of Odorant Sensory Detection Threshold, Oral Microbiota, and Hydrolysis in Saliva." Journal of Agricultural and Food Chemistry 68, no. 38 (October 21, 2019): 10299–309. http://dx.doi.org/10.1021/acs.jafc.9b05450.

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Tikk, Meelis, Kaja Tikk, Mari Ann Tørngren, Lene Meinert, Margit D. Aaslyng, Anders H. Karlsson, and Henrik J. Andersen. "Development of Inosine Monophosphate and Its Degradation Products during Aging of Pork of Different Qualities in Relation to Basic Taste and Retronasal Flavor Perception of the Meat." Journal of Agricultural and Food Chemistry 54, no. 20 (October 2006): 7769–77. http://dx.doi.org/10.1021/jf060145a.

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Ashary, Ahmed A., Dev N. Patel, and Alan R. Hirsch. "101 Amyotrophic Lateral Sclerosis (ALS) - Not Just a Motor Disease? Isolated Bitter and Sweet Taste Loss in ALS." CNS Spectrums 25, no. 2 (April 2020): 266. http://dx.doi.org/10.1017/s109285292000019x.

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Abstract:Study Objective:Specific taste quality deficits in ALS has not heretofore been described.METHOD:Case Study: A 71 year old right handed female presented with a two year course of progressive reduction in strength in her hands, arms and legs with difficulty tying shoe laces, opening jars, writing and walking. She described nocturnal muscle spasms involving all extremities. Gradually, over eight months prior to presentation, all food began to taste bad and horribly bitter. Associated with no appetite and a seven pounds weight loss.RESULTS:Abnormalities in Neurological examination: Crania

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Gotow, Naomi, Takanobu Omata, Masaaki Uchida, Naoyuki Matsuzaki, Sadaki Takata, Ippei Hagiwara, and Tatsu Kobayakawa. "Multi-Sip Time–Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage." Foods 7, no. 11 (October 25, 2018): 177. http://dx.doi.org/10.3390/foods7110177.

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In most cases, a meal cannot be finished with a single bite and sip. During eating and drinking, consumers receive dynamic food perceptions from sensory attributes in foods. Thus, we performed multi-sip time–intensity (TI) evaluation of sensory attribute. In each of ten trials, the participant evaluated continuously the intensity of retronasal aroma for 60 s after swallowing oolong tea. We compared the TI parameters (Imax: maximum intensity, Tmax: time point at which intensity reached the maximum value, AUC: area under the TI curve, Dplateau: duration between the first and last time points wit

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