Journal ArticleDOI
Effects of Temperature on the Perceived Sweetness of Sucrose
Reads0
Chats0
TLDR
An examination of method of tasting showed that swallowing stimuli did not substantially increase perceived sweetness, and the mechanism of the taste-temperature interaction is speculative, but the interaction is large enough to be of practical interest in the perception of common foods and beverages.About:
This article is published in Physiology & Behavior.The article was published on 1982-05-01. It has received 141 citations till now. The article focuses on the topics: Sweetness.read more
Citations
More filters
Journal ArticleDOI
An overview of binary taste–taste interactions
Russell Keast,Paul A. S. Breslin +1 more
TL;DR: It is suggested that the position of the individual taste stimuli on the concentration-intensity psychophysical curve (expansive, linear, or compressive phase of the curve) predicts important interactions when reporting enhancement or suppression of taste mixtures.
Journal ArticleDOI
Heat activation of TRPM5 underlies thermal sensitivity of sweet taste
Karel Talavera,Keiko Yasumatsu,Thomas Voets,Guy Droogmans,Noriatsu Shigemura,Yuzo Ninomiya,Robert F. Margolskee,Bernd Nilius +7 more
TL;DR: It is shown that TRPM5 is a highly temperature-sensitive, heat-activated channel, and increasing temperature between 15 and 35 °C markedly enhances the gustatory nerve response to sweet compounds in wild-type but not in Trpm5 knockout mice.
Journal ArticleDOI
The neurocognitive bases of human multimodal food perception: Sensory integration
Justus V. Verhagen,Lina Engelen +1 more
TL;DR: This review addresses a fundamental neuroscientific question in food perception: how multimodal features of food are integrated by introducing several plausible neuroscientific models, which provide a framework for further neuroscientific exploration in this area.
Journal ArticleDOI
Food likes and their relative importance in human eating behavior: review and preliminary suggestions for health promotion
TL;DR: Research about the psychological determinants of human eating behavior is reviewed, presenting various factors influencing eating behavior and suggesting an increased attention towards learning principles and food likes in the development of interventions.
Book ChapterDOI
Consumer expectations and their role in food acceptance
TL;DR: The focus of this chapter concerns factors that influence food acceptance and the operational approach that is used to measure it in the laboratory is described and defined.
References
More filters
Book
Nonparametric statistics for the behavioral sciences
TL;DR: This is the revision of the classic text in the field, adding two new chapters and thoroughly updating all others as discussed by the authors, and the original structure is retained, and the book continues to serve as a combined text/reference.
Journal ArticleDOI
Molecular Theory of Sweet Taste
TL;DR: It is now apparent that vicinal OH groups in the glycol unit need to be approximately gauche, or in a staggered conformation, to cause sweet taste.
Journal ArticleDOI
A Molecular Theory of Sweet Taste
TL;DR: A relationship between a polarizability parameter and sweetness level in a series of substituted nitroanilines leads to the hypothesis that this third binding site may be involved in dispersion bonding with an appropriate receptor feature in the glucophore.
Journal ArticleDOI
Multiple sensitivity of chorda tympani fibres of the rat and hamster to gustatory and thermal stimuli
TL;DR: Impulse discharges in single chorda tympani fibres of rats and hamsters in response to gustatory stimuli representing the four basic qualities of taste as well as to cooling and warming of the tongue were recorded.
Journal ArticleDOI
Sensory scales of taste Intensity
TL;DR: The subjective intensity of taste was scaled by the method of magnitude estimation in which Os assigned numbers to designate the apparent strength ofstimulus concentrations of sucrose, dextrose, maltose, fructose, saccharin, Sucaryl, sodium chloride, and quinine sulfate.