The rewarding attributes of foods containing fat are associated with the increase in fat
consumption, but little is known of how the complex physical and chemical properties of …

Abstract Purpose of Review We summarize neuroimaging findings related to processing of
taste (fat, salt, umami, bitter, and sour) in the brain and how they influence hedonic …

That the perceptual world of human taste is made up of four or five basic taste qualities is
commonly accepted in the field of taste perception. Nevertheless, critics identify two issues …

Although putatively taste has been associated with obesity as one of the factors governing
food intake, previous studies have failed to find a consistent link between taste perception …

In the oral cavity, taste receptor cells dedicate to detecting chemical compounds in foodstuffs
and transmitting their signals to gustatory nerve fibers. Heretofore, five taste qualities (sweet …

Psychophysical comparisons seem to show that obese individuals experience normal sweet
and fat sensations, they like sweetness the same or less, but like fat more than the non …

Taste perception is crucial for the critical evaluation of food constituents in human and other
vertebrates. The five basic taste qualities salty, sour, sweet, umami (in humans mainly the …

Taste receptor cells play a major role in detection of chemical compounds in the oral cavity.
Information derived from taste receptor cells, such as sweet, bitter, salty, sour and umami is …

The sense of taste informs the body about the quality of ingested foods. Tastant‐mediated
signals are generated by a rise in free intracellular calcium levels ([Ca2+] i) in the taste bud …

Taste is crucial for the sensory evaluation of food. This sense allows the detection of
essential nutrients and toxic compounds. Human beings are able to discriminate five primary …