Journal ArticleDOI
PTC/PROP tasting: Anatomy, psychophysics, and sex effects
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TLDR
In the laboratory, scaling of PROP bitterness led to the identification of a subset of tasters (supertasters) who rate PROP as intensely bitter, and anatomical data support the sex difference; women have more fungiform papillae and more taste buds.About:
This article is published in Physiology & Behavior.The article was published on 1994-12-01. It has received 751 citations till now. The article focuses on the topics: Supertaster & TAS2R38.read more
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Journal ArticleDOI
Bitter taste, phytonutrients, and the consumer: a review
TL;DR: Dietary phytonutrients found in vegetables and fruit appear to lower the risk of cancer and cardiovascular disease, but some have long been viewed as plant-based toxins and pose a dilemma for the designers of functional foods.
Journal ArticleDOI
Putative Mammalian Taste Receptors: A Class of Taste-Specific GPCRs with Distinct Topographic Selectivity
Mark A. Hoon,Elliot Adler,Jürgen Lindemeier,James F. Battey,Nicholas J. P. Ryba,Charles S. Zuker +5 more
TL;DR: The cloning and characterization of two novel seven-transmembrane domain proteins expressed in topographically distinct subpopulations of taste receptor cells and taste buds are reported and it is proposed that these genes encode taste receptors.
Journal ArticleDOI
A family of candidate taste receptors in human and mouse
TL;DR: The identification of a family of candidate taste receptors (the TRBs) that are members of the G-protein-coupled receptor superfamily and that are specifically expressed by taste receptor cells are reported.
Journal ArticleDOI
Effect of sensory perception of foods on appetite and food intake: a review of studies on humans.
TL;DR: Results from studies investigating the link between the sensory perception of food and human appetite regulation are reviewed, finding that increasing the food variety can increase food and energy intake and in the short to medium term alter energy balance.
Journal ArticleDOI
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
Isabelle Lesschaeve,Ann C. Noble +1 more
TL;DR: Variations in proanthocyanidin composition, such as polymer size, extent of galloylation, and formation of derivatives, affect both bitterness and astringency in fruits and beverages.
References
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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
The measurement of taste sensitivity to phenylthiourea (p.t.c.)
H. Harris,H. Kalmus +1 more
Journal ArticleDOI
Variations in human taste bud density and taste intensity perception
Inglis J. Miller,Frank E. Reedy +1 more
TL;DR: Some variations in human taste sensitivity may be due to different numbers of taste buds among subjects, and the subjects with higher fungiform taste bud densities also reported some tastes as more intense than subjects with fewer fungiform tasted buds.
Journal ArticleDOI
The psychophysics of taste.
TL;DR: The scaling of suprathreshold intensity reflects a patient's taste world more accurately than thresholds, and helps to improve the clinical evaluation of taste.
Journal ArticleDOI
Bitter Taste of Saccharin Related to the Genetic Ability to Taste the Bitter Substance 6-n-Propylthiouracil
TL;DR: Differences in bitterness thresholds for 6-n-propylthiouracil suggest that nontasters tend to perceive less bitterness in saccharin at concentrations used in beverages.
Related Papers (5)
Variations in human taste bud density and taste intensity perception
Inglis J. Miller,Frank E. Reedy +1 more