Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

Heterotrimeric G protein-coupled receptors (GPCRs) comprise the largest receptor family in
mammals and are responsible for the regulation of most physiological functions. Besides …

Taste sensing is a sophisticated chemosensory process, and bitter taste perception is
mediated by type 2 taste receptors (TAS2Rs), or class TG protein–coupled receptors …

Motivation The identification of bitter peptides through experimental approaches is an
expensive and time-consuming endeavor. Due to the huge number of newly available …

The parabrachial nucleus (PBN) has long been recognized as a sensory relay receiving an
array of interoceptive and exteroceptive inputs relevant to taste and ingestive behavior, pain …

Olfactory and taste receptors are expressed primarily in the nasal olfactory epithelium and
gustatory taste bud cells, where they transmit real-time sensory signals to the brain …

In this article, we review findings from basic, experimental research on children that suggest
that the liking of sweet and the dislike of bitter tastes reflect children's basic biology. Children …

Bitter taste-sensing type 2 receptors (TAS2Rs or T2Rs), belonging to the subgroup of family
A G-protein coupled receptors (GPCRs), are of crucial importance in the perception of …

The variety of taste sensations, including sweet, umami, bitter, sour, and salty, arises from
diverse taste cells, each of which expresses specific taste sensor molecules and associated …