To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjects (11 males and 4 females) before and during the ingestion of bitter tea, chilli sauce, coffee, orange juice, soup, and a water control. ...

We recently reported that G-protein-coupled receptor 120 (GPR120) is expressed on taste buds, and that rodents showed preference for long-chain fatty acids (LCFA) at a low concentration. We also showed that the LCFA (1% linoleic acid) increased the extracellular dopamine (DA) level in the nucleus accumbens (NAc), which participates in reward behavior. However, the mechanism underlying the invol...

BACKGROUND Short-course oral corticosteroids are routinely used to treat acute asthma and croup. We evaluated their tolerability and palatability in Saudi Arabian (SA) and UK children. METHODS Prospective observational/interview study (3 months in each country). Palatability was evaluated using a 5-point facial Hedonicscale and tolerability by direct questioning of patient/parents. RESULTS ...

While palatability depends on the properties of particular foods, it is also determined by prior experience, suggesting that memory affects the hedonic value of a substance. Here, we report two procedures that affect palatability in mice: negative contrast and flavour habituation. A microstructure analysis of licking behaviour was employed, with the lick cluster size (the number of licks made i...

Improvement of USDA Select grade beef is essential for consumer acceptance of leaner beef. Seventy-two large- and medium-framed steer calves of mixed breeding were used in two experiments to evaluate feedlot performance, carcass composition, and beef palatability. Interactions of dietary energy level (corn concentrate or corn silage), breed type (Angus or Simmental), carcass electrical stimulat...

Rats avoid a diet that is deficient in one or more essential amino acids (EAAs). This phenomenon is thought to involve the development of a “learned aversion” for the sensory properties or spatial placement associated with the deficient diet. The dietary self-selection technique has been widely used to show this avoidance of the deficient diet. Because avoidance does not necessarily imply taste...

The peripheral sensitivity and palatability of different carbohydrates was evaluated and their nutritional value assessed in adult females of D. suzukii by means of an electrophysiological, behavioural and metabolic approach. The electrophysiological responses were recorded from the labellar "l" type sensilla stimulated with metabolizable mono- and disaccharides (glucose and maltose) and a non-...

The relationship of plant secondary chemistry, water content, and nutrient content to the palatability of leaves to the leafcutting ant Atta cephalotes was determined in a study of individuals from 50 woody plant species in tropical dry forest of Costa Rica. The study took place during the yearly period of maximum leaf harvest, in the early rainy season. The palatability of plants was determine...

Since 1975, USDA has utilized marbling (combined with physiological maturity) as the primary determinant in beef quality grades. The decision to include marbling as a primary predictor of eating quality was based on the premise that marbling is positively correlated to tenderness, which was later substantiated by scientists who found this to, in-fact, be true (McBee and Wiles, 1967, Jennings et...