The ability to perceive flavors begins in utero with the development and early functioning of
the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain …

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 …

The color, flavor, texture, and the nutritional value of fresh-cut fruit and vegetable products
are factors critical to consumer acceptance and the success of these products. In this …

Food neophobia and picky/fussy eating behavior are presented as the two main forms of
children's food rejections which are responsible for a reduction of their dietary repertoire. We …

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 …

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

The US NHANES included chemosensory assessments in the 2011–2014 protocol. We
provide an overview of this protocol and 2012 olfactory exam findings. Of the 1818 NHANES …

Fatty acids are the chemical moieties that are thought to stimulate oral nutrient sensors,
which detect the fat content of foods. In animals, oral hypersensitivity to fatty acids is …

Omnivores have the advantage of a variety of food options but face a challenge in identifying
foods that are safe to eat. Not surprisingly, therefore, children show a relative aversion to …

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 …