Quinine is a bitter tasting compound that is involved in the regulation of body weight as demonstrated in in vivo animal models and in vitro models of the adipogenic system. Arguments exist over the positive or negative roles of quinine in both in vivo animal models and in vitro cell models, which motivates us to further investigate the functions of quinine in the in vitro adipogenic system. To...

24 Differences in food consumption among body-weight statuses (e.g., higher fruit intake 25 linked with lower body mass index (BMI) and energy-dense products with higher BMI) has 26 raised the question of why people who are overweight or are at risk of becoming overweight eat 27 differently from thinner people. One explanation, in terms of sensitivity to affective properties of 28 food, suggest...

1. Twenty-eight pairs of monozygotic and eighteen pairs of dizygotic twins were tested for their ability to taste phenylthiocarbamide (P.T.C.) by the method of Harris & Kalmus (1949). 2. Much greater variance in threshold levels was detected within the DZ than within the MZ pairs and this confirms the genetic origin of most variation in ability to taste this substance. 3. Variance in threshold ...

Our understanding of the molecular basis of taste transduction has lagged behind that of other senses, but now a signalling protein-the G protein alpha subunit gustducin-has been shown to be taste-tissue specific and essential for both bitter and sweet tastes.

Wine tasting rooms in the United States play an important role wine industry and economic vitality of regions that tourists visit, as are generally well-educated affluent, they eagerly buy when experience “pleasure” with their tourism (Bruwer & Rueger-Muck, 2019). When COVID-19 pandemic forced many winery to shut down for months operate under severe constraints once allowed reopen, wineries...