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 …

Our sense of taste arises from the sensory information generated after compounds in the
oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces …

Humans perceive thousands of compounds as bitter. In sharp contrast, only∼ 25 taste 2
receptors (TAS2R) bitter taste receptors have been identified, raising the question as to how …

One of the recently emerging topics in biotechnology is natural receptors including G protein-
coupled receptors, ligand-gated ion channels, enzyme-linked receptors, and intracellular …

The sense of taste is a specialized chemosensory system dedicated to the evaluation of food
and drink. Despite the fact that vertebrates and insects have independently evolved distinct …

The emerging picture of taste coding at the periphery is one of elegant simplicity. Contrary to
what was generally believed, it is now clear that distinct cell types expressing unique …

G protein-coupled receptors (GPCRs) are the largest family of membrane-bound receptors
and also the targets of many drugs. Understanding of the functional significance of the wide …

Highlights•The advance of astringency/bitterness mechanisms and methods was
reviewed.•Tannin structure plays an essential role in wine astringency/bitterness …

ABSTRACT Background Low-calorie sweeteners (LCSs) provide sweetness with little or no
energy. However, each LCS's unique chemical structure has potential to elicit different …