Taste perception is a primary driver of food choices; however, little is known about how
perception of all five tastes (sweet, salt, sour, bitter, umami) collectively inform dietary …

The quality of fermented sausage is strongly influenced by its fatty acid (FA). However, the
role of a defined starter culture in modifying sausage FA composition, and especially in the …

Adiponectin, a key metabolic hormone, is secreted into the circulation by fat cells where it
enhances insulin sensitivity and stimulates glucose and fatty acid metabolism. Adiponectin …

N-Succinyl amino acids (N-Suc-AAs) are garnering attention for their potential as taste-
active compounds. The intricate variety of N-Suc-AAs presented considerable challenges in …

Wine has historically been associated with religious rights, used as a salubrious beverage,
employed as a medication as well as a medicinal solvent, and consumed as a food …

The natural like and dislike of foods based on taste is one of the most easily observed
behaviors in animals. Animals eat palatable foods and reject aversive foods, which makes …

Taste information is encoded in the gustatory nervous system much as in other sensory
systems, with notable exceptions. The concept of adequate stimulus is common to all …

Administration of cholecystokinin (CCK) or the glucagon-like peptide 1 (GLP-1) receptor
agonist Exendin-4 (Ex-4) reduces food intake. Findings in the literature suggest CCK …

The ability of mammalian taste cells to respond to fatty acids (FAs) has garnered significant
attention of late and has been proposed to represent a sixth primary taste. With few …

In recent years, the demand for reduced-fat dairy products (RFDPs) has increased rapidly as
the health risks associated with high-fat diets have become increasingly apparent …