It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

Background: The rise in nutrition-related morbidity and mortality requires public health
intervention programs targeting nutritional behavior. In addition to socio-economical, socio …

Taste perception plays a key role in determining individual food preferences and dietary
habits. Individual differences in bitter, sweet, umami, sour, or salty taste perception may …

Food preferences and dietary habits are heavily influenced by taste perception. There is
growing interest in characterizing taste preferences based on genetic variation. Genetic …

Taste receptors function as one of the interfaces between internal and external milieus.
Taste receptors for sweet and umami (T1R [taste receptor, type 1]), bitter (T2R [taste …

As incomes steadily increase globally, traditional diets have been displaced by diets that are
usually animal-based with a high content of “empty calories” or refined sugars, refined fats …

Taste is often cited as the factor of greatest significance in food choice, and has been
described as the body's 'nutritional gatekeeper'. Variation in taste receptor genes can give …

Humans can recognise five basic tastes: sweet, sour, salty, bitter and umami. Sour and salty
substances are linked to ion channels, while sweet, bitter and umami flavours are …

Bitter taste perception in humans is mediated by receptors encoded by 25 genes that
together comprise the TAS2R (or T2R) gene family. The ability to identify the ligand (s) for …

Circumstances in which serotonin (5-HT) and noradrenaline (NA) are altered, such as in
anxiety or depression, are associated with taste disturbances, indicating the importance of …