Rozin coined the phrase “the omnivore's dilemma” to encapsulate what an omnivore must
do to survive: avoid toxins and take in nutritious food. This chapter is organized to show what …

Obesity is undoubtedly one of the major public health challenges worldwide because of its
rapid progression and deleterious effects of associated diseases. The easier access to tasty …

Accumulating psychophysical evidence suggests substantial individual variability in
oral/taste sensitivity to non-esterified, long-chain fatty acids (NEFA), which is commonly …

Sex as a biological variable has been the focus of increasing interest. Relatively few studies
have focused, however, on differences in peripheral taste function between males and …

Individuals can learn to associate tastes with odors through repeated exposure. We adapted
this paradigm, testing whether individuals can learn to associate tastes with colors, and …

This paper draws on the theory of embodied cognition to argue that sensory imagery and
consumer recall of past experiences of sour tastes inspire sour taste perceptions that trigger …

Background & aims Human beings are often driven to exhibit dietary preference according
to their hedonic characteristics. Though previous studies proposed that the fat taste …

One of the distinctive features of the human taste system is that it categorizes food into a few
taste qualities–eg, sweet, salty, sour, bitter, and umami. Here, I examined the functional …

Significant experimental evidence supports fat as a taste modality; however, the associated
peripheral mechanisms are not well established. Several candidate taste receptors have …

Strong preferences for sweet and fat tastes (characters) are associated with the consumption
of foods high in calories. The taste preferences, especially the sweet and fat tastes …