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 …

Astringency plays an important role in the sensory experience of many foods and
beverages, ranging from wine to nuts. Given the recent trend toward fortifying consumables …

Our sodium-rich food supply compels investigation of how variation in salt sensation
influences liking and intake of high-sodium foods. While supertasters (those with heightened …

A growing body of evidence suggests that individuals who differ in taste perception differ in
lingual tactile perception. To address this issue, spatial resolution acuity was estimated for …

Accumulating evidence suggests dietary fatty acids (FAs) may be sensed in the oral cavity.
However, the effective cues have not been characterized. In particular, influences from other …

Natural soundscape is considered a dominant type of hearing in forested areas and
contributes to health and recovery effects from exposure to the biophilic outdoor …

Differences between 6-n-propylthiouracil (PROP) taster groups have long been the focus of
studies on individual variation in perception of oral sensation. Recently,“thermal taste” was …

Fairly poor data are available on the relationship between taste perception, food
preferences and oral microbiota. In the present study, we investigated the hypothesis that …

Behavioral reaction to different taste qualities affects nutritional status and health. 6-n-
Propylthiouracil (PROP) tasting has been reported to be a marker of variation in taste …

The distribution of fungiform papillae density and associated factors were examined in the
Beaver Dam Offspring Study. Data were from 2371 participants (mean age= 48.8 years …