Taste disorders are distressing for patients. They can also pose a serious threat to the health of older and more vulnerable patients, who can become malnourished through a loss of taste or changes in taste perception. Despite the profound impact of taste changes on health, the literature on their diagnosis, pathogenesis and treatment is sparse. Taste changes, including the experience of unexpl...

Previous studies have investigated mechanisms of the perception of the five basic tastes at the peripheral and neural levels. However, little is known regarding the specific mechanisms and brain activity associated with the perception of astringency. In the present study, we aimed to clarify these mechanisms using functional magnetic resonance imaging (fMRI) in conjunction with taste stimuli, a...

This meta-analysis summarized youth, academic, and workplace research on the potential antecedents (demographics, human capital, and relationship attributes), correlates (interaction frequency, relationship length, performance, motivation, and social capital), and consequences (attitudinal, behavioral, career-related, and health-related outcomes) of protégé perceptions of instrumental support, ...

Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptu...

Mammals can taste a wide repertoire of chemosensory stimuli. Two unrelated families of receptors (T1Rs and T2Rs) mediate responses to sweet, amino acids, and bitter compounds. Here, we demonstrate that knockouts of TRPM5, a taste TRP ion channel, or PLCbeta2, a phospholipase C selectively expressed in taste tissue, abolish sweet, amino acid, and bitter taste reception, but do not impact sour or...

Pairing an odor and taste can change ratings of the odor's perceptual and hedonic characteristics. Behavioral indices of such changes are lacking and here we measured sniffing to assess learned changes in odor liking due to pairing with sweet and bitter tastes. Participants were divided on their liking for sweetness, as well as dietary disinhibition (Three-Factor Eating Questionnaire-Disinhibit...

Humans will eat almost anything, from caribou livers to rutabagas, but there are some types of foods, and their associated taste qualities, that are preferred by large groups of people regardless of culture or experience. When many choices are available, humans chose foods that taste good, that is, create pleasing sensations in the mouth. The concept of good taste for most people encompasses bo...

Dear Editor, Bariatric surgery results in greater and lasting weight loss as well as reduces the severity of certain comorbidities.1 The limited literature which has studied taste perception following Roux-en-Y gastric bypass (RYGB) and laparoscopic sleeve gastrectomy (LSG)2 hypothesises that the consequent taste dysfunction influences food preferences, which prevents postoperative overeating o...

Recent studies of taste receptors in Drosophila show remarkable parallels with the mammalian gustatory system, although the pathways are anatomically distinct. These parallels may reflect crucial constraints in the design of taste detection systems.

Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-re...