Numerous association studies and findings from a controlled feeding trial have led to the
suggestion that “processed” foods are bad for health. Processing technologies and food …

The tongue is a complex multifunctional organ that interacts and senses both interoceptively
and exteroceptively. Although it is easily visible to almost all of us, it is relatively …

Palatable food consumption brings us happiness and offers a longer-lasting sense of
pleasure compared to other forms of enjoyment, even as we age older (Brillat-Savarin …

A growing body of experimental research now demonstrates that neurologically normal
individuals associate different taste qualities with design features such as curvature …

Macronutrient intake and composition of diets (ie, carbohydrate, protein, and fat) can vary
substantially across individuals. Chemosensory functions are hypothesised to play a key …

Sensory properties inform likes and dislikes, but also play an important functional role in
guiding food choice and intake behavior. Odors direct food choice and stimulate sensory …

Previously, we demonstrated a non-linear association between meal caloric intake and meal
energy density (ED, kcal/g) in data from a controlled trial in the US and from free-living …

Ultra-processed food consumption has increased worldwide, yet little is known about the
potential links with taste preference and sensitivity. This exploratory study aimed to (i) …

Taste perception plays a crucial role in determining food choices. It has been described in
literature a relationship between diet composition and taste perception. Nowadays, with the …

Sweetness is a sensation that contributes to the palatability of foods, which is the primary
driver of food choice. Thus, understanding how to measure the appeal (hedonics) of …