4.7 Article

The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Combined influence of TAS2R38 genotype and PROP phenotype on the intensity of basic tastes, astringency and pungency in the Italian taste project

Antonietta Robino et al.

Summary: The study found that PROP phenotype is mainly associated with TAS2R38 genotype and affects the intensity of tastes and somatosensory stimuli. TAS2R38 genotype was identified as the most important variable for explaining differences in taste intensity, while PROP status was the second most influential variable.

FOOD QUALITY AND PREFERENCE (2022)

Article Food Science & Technology

Peri-threshold Trigeminal Stimulation with Capsaicin Increases Taste Sensitivity in Humans

Pengfei Han et al.

Summary: The study found that a low concentration of capsaicin can increase gustatory sensitivity, lower thresholds for sweet, sour, salty, and bitter tastes but not for umami. Sex and PTC taster status did not affect these results.

CHEMOSENSORY PERCEPTION (2022)

Article Food Science & Technology

The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods

E. Pagliarini et al.

Summary: This study investigated the associations between individual sour and bitter responsiveness and liking, familiarity, and choice for plant-based foods with these taste qualities. The results showed that individuals with higher responsiveness to sour and bitter tastes tended to give lower liking scores and choose less foods characterized by these tastes. Therefore, food choice for phenol-rich plant-based products may be influenced by reduced responsiveness to bitter and sour tastes, leading to higher acceptance of such food products.

FOOD QUALITY AND PREFERENCE (2021)

Article Food Science & Technology

Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response

Maria Piochi et al.

Summary: This study explores the relationship between oral sensations and nasal chemesthesis, finding that individuals show different levels of responsiveness to tastes and odours, with those who are hyper-responsive also showing the highest variability in liking ratings. The results suggest practical implications for product formulation modifications to cater to less responsive individuals.

FOOD QUALITY AND PREFERENCE (2021)

Review Biochemistry & Molecular Biology

Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1

Mee-Ra Rhyu et al.

Summary: Chemesthesis plays a central role in food consumption, with plant-derived molecules affecting taste qualities through TRPA1 and TRPV1 channels. Agonists of TRPA1 and TRPV1 can influence bitter, sour, and salt taste qualities.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Article Food Science & Technology

The correlation of taste and chemesthetic sensation in individuals with different suprathreshold sensitivities

Lu-Lu Zhang et al.

Summary: This study aimed to develop a rapid method for classifying individual sensitivity to chemesthetic sensation and investigate the relationship between taste and chemesthetic sensation sensitivity. The results showed that sensitivity to bitterness could be partly predicted by sensitivity to saltiness, as well as heat and pungency sensations. Additionally, it was found that threshold should be used in addition to suprathreshold intensity ratings for classifying individuals.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Article Food Science & Technology

How Individual Variations in the Perception of Basic Tastes and Astringency Relate with Dietary Intake and Preferences for Fruits and Vegetables

Teresa Louro et al.

Summary: The study found a relationship between oral perception and preferences for fruits and vegetables, with individuals with lower oral sensitivity showing lower preferences for fruits and vegetables and higher intake of sweets, while those with higher sensitivity showing higher preferences for sweet vegetables.
Article Food Science & Technology

A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland

Franziska Goetze et al.

Summary: This study identified six distinct consumer groups related to meat and meat alternatives, covering all types of consumers, from uncompromising meat-eaters to health-conscious meat avoiders. The results showed that meat alternatives can be a complementary component in one's diet, not just a substitute for meat. The study provides useful information for the food industry in producing and marketing meat and meat alternatives to different target groups.
Article Behavioral Sciences

Assessing Regional Sensitivity and Desensitization to Capsaicin Among Oral Cavity Mucosae

Danica N. Berry et al.

CHEMICAL SENSES (2020)

Review Food Science & Technology

Connecting flavors in social media: A cross cultural study with beer pairing

Araceli Arellano-Covarrubias et al.

FOOD RESEARCH INTERNATIONAL (2019)

Review Food Science & Technology

The role of taste in alcohol preference, consumption and risk behavior

Margaret Thibodeau et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)

Review Nutrition & Dietetics

The Influence of Taste Liking on the Consumption of Nutrient Rich and Nutrient Poor Foods

Djin Gie Liem et al.

FRONTIERS IN NUTRITION (2019)

Article Food Science & Technology

Multidimensional measurement of individual differences in taste perception

Sari Puputti et al.

FOOD QUALITY AND PREFERENCE (2018)

Article Agriculture, Multidisciplinary

Saliva and Flavor Perception: Perspectives

Francis Canon et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Psychology, Biological

Detection and modulation of capsaicin perception in the human oral cavity

Gregory Smutzer et al.

PHYSIOLOGY & BEHAVIOR (2018)

Article Psychology, Biological

Oral sensations and secretions

Cordelia A. Running

PHYSIOLOGY & BEHAVIOR (2018)

Article Psychology, Biological

Deconvoluting physical and chemical heat: Temperature and spiciness influence flavor differently

Camille L. Kapaun et al.

PHYSIOLOGY & BEHAVIOR (2017)

Article Behavioral Sciences

Consumer segmentation as a means to investigate emotional associations to meals

Betina Piqueras-Fiszman et al.

APPETITE (2016)

Article Food Science & Technology

The Relationships Between Common Measurements of Taste Function

Jordannah Webb et al.

CHEMOSENSORY PERCEPTION (2015)

Review Dentistry, Oral Surgery & Medicine

Pathophysiology of primary burning mouth syndrome with special focus on taste dysfunction: a review

M. Kolkka-Palomaa et al.

ORAL DISEASES (2015)

Article Pharmacology & Pharmacy

Sweet taste and menthol increase cough reflex thresholds

Paul M. Wise et al.

PULMONARY PHARMACOLOGY & THERAPEUTICS (2012)

Review Food Science & Technology

Astringency: Mechanisms and perception

Martha R. Bajec et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Article Psychology, Biological

Thermal taste, PROP responsiveness, and perception of oral sensations

Martha R. Bajec et al.

PHYSIOLOGY & BEHAVIOR (2008)

Article Food Science & Technology

Thresholds and suprathreshold intensity functions for capsaicin in oil and aqueous based carriers

HT Lawless et al.

JOURNAL OF SENSORY STUDIES (2000)

Article Chemistry, Multidisciplinary

Determination of the Scoville heat value for hot sauces and chilies: An HPLC experiment

JD Batchelor et al.

JOURNAL OF CHEMICAL EDUCATION (2000)