Considerable mechanistic data indicate there may be a sixth basic taste: fat. However,
evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed …

Mounting evidence suggests that gustation is important for the orosensory detection of
dietary fats, and might contribute to preferences that humans, rodents, and possibly other …

Aim To elucidate whether fatty acid taste has a quality that does not overlap with other
primary qualities, we investigated potential neuron types coding fatty acid information and …

Dietary fats contribute to the flavor of foods by multiple mechanisms. A role for their taste has
only recently gained credence. Current evidence indicates non-esterified fatty acids (NEFA) …

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 …

Food-based baits and lures remain the mainstay of eradication and monitoring
methodologies for invasive mammalian species. To date, however, best-practise baits and …

Sugar-sweetened beverages are the major source of added calories in the Western diet and
their prevalence is associated with obesity and metabolic disruption. Despite the critical role …

Reducing sugar intake is a major public health goal but many consumers are reluctant to
use low calorie sweeteners. Two studies were conducted in healthy adults aged 18 to 65 to …

Snack food like potato chips substantially contributes to energy intake in humans. In contrast
to basic food, snacks are consumed additionally to other meals and may thereby lead to non …

The control of ingestive behavior is complex and involves input from many different sources,
including the gustatory system. Signals transmitted via the taste nerves trigger responses …