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 …

Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

Individual differences in perception are ubiquitous within the chemical senses: taste, smell,
and chemical somesthesis [1–4]. A hypothesis of this fact states that polymorphisms in …

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

In the past several years, tremendous progress has been achieved with the discovery and
characterization of vertebrate taste receptors from the T1R and T2R families, which are …

Aging may coincide with a declining gustatory function that can affect dietary intake and
ultimately have negative health consequences. Taste loss is caused by physiological …

Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most
research addresses bitterness as a sensory deterrent to consuming vegetables. We …

Psychophysical comparisons seem to show that obese individuals experience normal sweet
and fat sensations, they like sweetness the same or less, but like fat more than the non …

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 …

Genetic sensitivity to the bitter taste of phenylthiocarbamide and 6-n-propylthiouracil (PROP)
is a well-studied human trait. It has been hypothesized that this phenotype is a marker for …