background and aims. the majority of complete denture wearers are old. clinical experience suggests that complete denture wearers have various disorders in their gustatory and olfactory senses due to disturbance of airways between the oral and nasal cavities caused by upper complete denture. the purpose of this study was to evaluate the effect of upper complete denture on gustatory and olfactor...

BACKGROUND AND AIM: The sense of taste is a chemical sense which allows everyone to perceive the flavor of what is eaten or drunk. Also, the sense of olfaction is also a chemical sense contributing to the sense of taste to perceive the taste and flavor of food. In the present work, the gustatory and olfactory function in pre- and postmenopausal women and men were studied and compared to each ot...

Flavour perception is determinant for the acceptability of food products by consumers. Aroma and taste play an important role in flavour perception and it is well known that the chemical composition of the matrix and consequently its structure influences release and perception of flavour. However, from simultaneous measurements of human perception and physical concentration in vivo, texture – a...

Abstract Taste perception plays a key role in determining individual food preferences and dietary habits. Individual differences in bitter, sweet, umami, sour, or salty taste perception may influence dietary habits, affecting nutritional status and nutrition-related chronic disease risk. In addition to these traditional taste modalities there is growing evidence that "fat taste" may represent a...

Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste re...

We assessed the influence of different odors on detection of a sweet tastant, and the ability of imagined odors to elicit the same effects as perceived odors on taste perception. The tastant used was sucrose, and the two odorants were strawberry and ham. In the first experiment, participants either smelled or imagined one of two odors during taste detection tasks (between-subject design), where...

Investigations on the relationship between sweet taste perception and body mass index (BMI) have been inconclusive. Here, we report a longitudinal analysis using a genetically informative sample of 1,576 adolescent Australian twins to explore the relationship between BMI and sweet taste. First, we estimated the phenotypic correlations between perception scores for four different sweet compounds...