TRPM 5 is a non‐selective monovalent cation channel activated by increases in intracellular
Ca2+. It has a distinct expression pattern: expression is detected in chemosensitive tissues …

This study aimed to assess whether peptides influence the taste of sourdough bread. γ-
Glutamyl dipeptides with known kokumi taste threshold, namely γ-Glu-Glu, γ-Glu-Leu, γ-Glu …

Kope cheese has been characterized based on gross chemical composition, free fatty acids
(FFAs), organic acids (OAs), volatile compounds (VCs), and sensory attributes (SAs) during …

Obesity is a pandemic, gateway disease that has thrived in modern, sedentary, high calorie-
eating societies. Left unchecked, obesity and obesity-related diseases will continue to …

Objective Research suggests a weaker sense of taste in people with obesity, with the
assumption that a debilitated taste response increases the desire for more intensely tasting …

Body mass and fat intake are multifactorial traits that have genetic and environmental
components. The gene with the greatest effect on body mass is FTO (fat mass and obesity …

Inborn genetic differences in chemosensory receptors can lead to differences in perception
and preference for foods and beverages. These differences can drive market segmentation …

Fat provides multimodal stimulation, particularly through mouthfeel and as a taste stimulant
via free fatty acids. Individuals vary in perception of both mouthfeel and taste sensations …

Understanding how dietary fat is perceived by the senses is crucial in developing public
health strategies aimed at curbing excessive fat intakes. Olfaction is one of several sensory …

Olfaction plays a major role in food intake regulation. Losing the sense of smell might
therefore affect eating behavior. This study investigated food preferences and intake in …