Taste is of five basic types, namely, sourness, saltiness, sweetness, bitterness and umami. In
this review, we focus on a potentiometric taste sensor that we developed and fabricated …

Background Taste disorders in general, and dysgeusia in particular, are relatively common
disorders that may be a sign of a more complex acute or chronic medical condition. During …

Kokumi taste is a well-accepted and characterised taste modality and is described as a
sensation of enhancement of sweet, salty, and umami tastes. The Calcium Sensing …

Bitter and sweet taste G protein-coupled receptors (known as T2Rs and T1Rs, respectively)
were originally identified in type II taste cells on the tongue, where they signal perception of …

Taste perception plays an important role in an animal's detection of nutrients, conveying key
dietary information, fundamental for its growth and survival. Because alternative terrestrial …

Relationships between overall liking scores for cooked lamb from Chinese (n= 158) and
New Zealand (n= 156) consumers, and metabolite and lipid profiles were evaluated …

The dietary choices a mother makes during pregnancy offer her developing fetus its earliest
exposure to the family's culinary preferences. This comprehensive literature review …

Color cues, food forms, different tastes and flavors influence food choice decisions. Hence,
they are of interest for caterers and chefs. The series of sensory experiences described here …

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 …

Background Obesity, which results from a long-term positive energy balance, is affected by
many factors, especially nutrition. The sensory properties of foods are associated with …