Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …

Food choice and food intake are guided by both sensory and metabolic processes. The
senses of taste and smell play a key role in the sensory effects on choice and intake. This …

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

Repeated consumption of high-energy nutrient poor foods can lead to undesirable health
outcomes such as obesity. Taste plays an important role in food choice, and a better …

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 …

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

Energy homeostasis plays a significant role in food consumption and body weight regulation
with fat intake being an area of particular interest due to its palatability and high energy …

Many people are understandably excited by the suggestion that the chemical senses can be
digitized; be it to deliver ambient fragrances (eg, in virtual reality or health-related …

The organoleptic quality of pulses and their derived ingredients is fundamental in human
utilization and evolution of food. However, the widespread use of pulses is hindered by their …

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 …