The past decade has witnessed a consolidation and refinement of the extraordinary
progress made in taste research. This Review describes recent advances in our …

The human gustatory system is capable of identifying five major taste qualities: sweet, sour,
bitter, salty and savory (umami), and perhaps several sub-qualities. This is a relatively small …

The book you are about to read is about research that asks questions like" How do our
senses operate?"" What is the connection between nervous system activity and perception?" …

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 …

Considerable mechanistic data indicate there may be a sixth basic taste: fat. However,
evidence demonstrating that the sensation of nonesterified fatty acids (NEFA, the proposed …

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 …

The largest collection of basic, clinical, and applied knowledge on the chemical senses ever
compiled in one volume, the third edition of Handbook of Olfaction and Gustation …

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 …

The 25 human bitter receptors and their respective genes (TAS2Rs) contain unusually high
levels of allelic variation, which may influence response to bitter compounds in the food …