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Dietary taste patterns and diet quality of female nurses around the night shift
PurposeNight shift workers are at risk of making poor food choices: e.g. sleep deprivation may lead to higher food intake with innate preferred...
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Sweet taste receptors play roles in artificial sweetener-induced enhanced urine output in mice
Sweet taste receptors found in oral and extra oral tissues play important roles in the regulation of many physiological functions. Studies have shown...
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Non-destructive determination of taste-related substances in fresh tea using NIR spectra
Non-destructive determination of taste-related substances using near-infrared spectroscopy (NIRS) is of great significance for effectively evaluating...
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A survey on computational taste predictors
Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination between healthy foods and toxic substances thanks...
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Human Taste-Perception: Brain Computer Interface (BCI) and Its Application as an Engineering Tool for Taste-Driven Sensory Studies
Sensory satisfaction is the key to consumer acceptance which also decides the success of any food products in the market. Though different sensory...
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Oral/taste sensitivity to non-esterified long-chain fatty acids with varying degrees of unsaturation
Understanding human oral/taste sensitivity to long-chain non-esterified fatty acids (NEFA) with varying physicochemical properties is essential to...
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Investigation the differences in key taste-contributing substances between Shitougan(Citrus reticulata Blanco Cv. Manau Gan) and other citrus varieties
To elucidate the characteristic taste distinctions between Shitougan and other citrus species, the primary taste-contributing substances in the juice...
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Modification of Marine Bioactive Peptides: Strategy to Improve the Biological Activity, Stability, and Taste Properties
Marine bioactive peptides (MBPs) are widely applied in functional foods and medicine industries. Several studies indicate that MBP consumption may...
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Effect of spreading time on the taste quality of steamed green tea based on E-tongue evaluation and chemometric statistical analysis
Processing plays a decisive role in the flavor of steamed green tea (SGT), especially spreading, which is the basis of its taste formation. However,...
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Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar
Lactobacillus plantarum ( L. plantarum ) is generally used for malolactic fermentation during the alcoholic fermentation process of fruit wine, and...
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Evaluation of taste characteristics of chinese rice wine by quantitative description analysis, dynamic description sensory and electronic tongue
To reveal the specific differences in taste characteristics of Chinese rice wine, quantitative description analysis, temporal check-all-that-apply...
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Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain
Glutathione, a natural substance, acts on calcium receptors on the tongue and is known to enhance basic taste sensations. However, the effects of...
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Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures)....
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Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches
The effect of taste and aroma on texture perception was explored in model gels. The samples were composed of two types of gels (gelatin and kappa...
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Determination of heavy metals in edible oils by a novel voltammetry taste sensor array
Herein, a novel voltammetry taste sensor array (VTSA) using pencil graphite electrode, screen-printed electrode, and glassy carbon electrode was used...
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Comparative Metabolomics Analysis Reveals the Taste Variations among Three Selected Wampee Cultivars
Sugars and acids of wampee predominantly influence consumer taste preference and its commercial value. The molecular basis of taste variations is...
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Nutritive/non-nutritive sweeteners and high fat diet contribute to dysregulation of sweet taste receptors and metabolic derangements in oral, intestinal and central nervous tissues
ObjectivesOverconsumption of non-nutritive sweeteners is associated with obesity, whereas the underlying mechanisms remain controversial. This study...
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Morus alba L. Leaves (WML) Modulate Sweet (TAS1R) and Bitter (TAS2R) Taste in the Studies on Human Receptors – A New Perspective on the Utilization of White Mulberry Leaves in Food Production?
From the nutritional perspective, the main direction of the utilization of white mulberry ( Morus alba L.) parts so far has been to produce dietary...
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Identification, taste properties and molecular docking of novel umami peptides from Butyriboletus roseoflavus
To better understand the delicious taste characteristics of Butyriboletus roseoflavus , the aqueous extract was separated and combined with sensory...
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BitterMatch: recommendation systems for matching molecules with bitter taste receptors
Bitterness is an aversive cue elicited by thousands of chemically diverse compounds. Bitter taste may prevent consumption of foods and jeopardize...
