Relevant bibliographies by topics / Taste

Academic literature on the topic 'Taste'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 June 2024

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Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Journal articles on the topic "Taste":

1

Luo, Yongxian. "Rethinking basic taste terms." Cognitive Linguistic Studies 10, no. 2 (November 17, 2023): 422–49. http://dx.doi.org/10.1075/cogls.00107.luo.

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Abstract The general consensus about four basic tastes, sweet, bitter, sour and salty, is rooted in Aristotle’s writings. This inventory was expanded with the addition of umami (or savoury) in the early years of last century, a taste that wasn’t fully scientifically recognized until the mid-1980s. Work on this area of human cognition from various fields – psychology, physiology, chemistry and particularly food science – has led to new discoveries that allow us to have a better understanding of the mechanism of taste. However, linguistic work on this aspect of human perception is lacking. Questions remain to be asked as to the size of the vocabulary of basic tastes, and how language can reflect the organization of the taste domain. This paper proposes to look at basic tastes by examining Chinese historical texts with an aim to reveal how the ancient Chinese people classified and categorized tastes. It will be demonstrated that the Chinese concept of “taste” boasts a long history, going back to pre-historic times. The word for “taste”, 味 wèi, can also refer to “smell; flavour.” The term is primarily used as a category noun, which gets borrowed into Japanese to become the head element -mi of the compound word umami in Japanese. Significantly, a form with a similar sound shape, 美 měi, was found in ancient Chinese with the meaning “tasty”, an adjective describing the taste, flavour of fresh meat, akin to “savoury.” This indicates that we are dealing with a morphological process or doublet in this semantic field. It also indicates that the idea of “good taste, tasty, savoury” existed long before that of umami. Equally important is the form with related meaning, 鲜 xiān, which is made up of two graphic forms, “fish” （鱼） + “lamb” （羊）. This form etymologically denotes the flavour of fresh fish, now carrying the sense of “fresh, delicious, tasty, savoury” in Chinese, which further illustrates the point. Still another form, 旨 zhǐ “(n) good flavour; pleasant taste,” is the source of the meaning of umami, as defined in Japanese dictionaries. Several other tastes are also analysed. Their implications for the expansion of basic tastes are discussed. The connections between the taste domain and olfaction domain are explored, with insights from some neighbouring languages.
2

Burt, D. Michael, Keith R. Payne, and David I. Perrett. "Perceptual Judgements of others' Tasting Experiences: Are They Enjoying Their Food?" Perceptual and Motor Skills 96, no. 2 (April 2003): 445–54. http://dx.doi.org/10.2466/pms.2003.96.2.445.

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Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers perceived the hedonic value of the drinks to the taster and the drinks' strength based on the tasters' reactions but were generally poor at assessing the specific taste of the drink. For all tastes except the bitter ones, observers might have based their judgements of taste on how much the taster appeared to enjoy the drink. These findings are discussed in terms of communication of food's value.
3

Soares, Neelkamal, Rachel Mitchell, Theresa McGoff, Teresa Bailey, and Gregory S. Wellman. "Taste Perceptions of Common Pediatric Antibiotic Suspensions and Associated Prescribing Patterns in Medical Residents." Journal of Pediatric Pharmacology and Therapeutics 27, no. 4 (April 1, 2022): 316–23. http://dx.doi.org/10.5863/1551-6776-27.4.316.

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OBJECTIVE Palatability of medication is an important factor for adherence, especially in pediatric populations that tend to use oral suspensions for antibiotic therapy. Our study is the first to evaluate the impact of taste on prescribing patterns of antibiotic suspensions. The objective was to determine if taste testing common antibiotic suspensions altered prescribing patterns of medical residents, through data extracted from the electronic health record. METHODS After assessing 5 “primer” tastes (sweet, salty, bitter, sour, umami [savory]), residents were randomized to sample 6 antibiotic suspensions to rate their taste perception. A 12-month retrospective and prospective analysis of outpatient prescribing practices of the residents followed, and the results were compared to the resident cohort randomized to no taste test. RESULTS The 43 residents prescribed 207 liquid antibiotic prescriptions for 176 patients, with no difference in patient characteristics between residents in the taste test versus non–taste test group. Although amoxicillin was most preferable and amoxicillin-clavulanate least, the only significant finding was a greater prescribing rate of cefdinir among those who had tasted it and an inverse relationship between cephalexin taste preference and percentage prescribing amoxicillin in the taste group. Residents who tasted were poor in identifying primer tastes, but this did not impact prescribing patterns. CONCLUSIONS Among 6 commonly prescribed antibiotic suspensions, amoxicillin remains a highly preferred taste among prescribers. Interestingly, after the taste test there was a significantly greater prescribing rate of cefdinir among those who had tasted it and somewhat lower prescribing rate for amoxicillin-clavulanate.
4

Yoshida, Ryusuke, and Yuzo Ninomiya. "Taste information derived from T1R-expressing taste cells in mice." Biochemical Journal 473, no. 5 (February 24, 2016): 525–36. http://dx.doi.org/10.1042/bj20151015.

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The taste system of animals is used to detect valuable nutrients and harmful compounds in foods. In humans and mice, sweet, bitter, salty, sour and umami tastes are considered the five basic taste qualities. Sweet and umami tastes are mediated by G-protein-coupled receptors, belonging to the T1R (taste receptor type 1) family. This family consists of three members (T1R1, T1R2 and T1R3). They function as sweet or umami taste receptors by forming heterodimeric complexes, T1R1+T1R3 (umami) or T1R2+T1R3 (sweet). Receptors for each of the basic tastes are thought to be expressed exclusively in taste bud cells. Sweet (T1R2+T1R3-expressing) taste cells were thought to be segregated from umami (T1R1+T1R3-expressing) taste cells in taste buds. However, recent studies have revealed that a significant portion of taste cells in mice expressed all T1R subunits and responded to both sweet and umami compounds. This suggests that sweet and umami taste cells may not be segregated. Mice are able to discriminate between sweet and umami tastes, and both tastes contribute to behavioural preferences for sweet or umami compounds. There is growing evidence that T1R3 is also involved in behavioural avoidance of calcium tastes in mice, which implies that there may be a further population of T1R-expressing taste cells that mediate aversion to calcium taste. Therefore the simple view of detection and segregation of sweet and umami tastes by T1R-expressing taste cells, in mice, is now open to re-examination.
5

Hartley, Isabella, Djin Liem, and Russell Keast. "Umami as an ‘Alimentary’ Taste. A New Perspective on Taste Classification." Nutrients 11, no. 1 (January 16, 2019): 182. http://dx.doi.org/10.3390/nu11010182.

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Applied taste research is increasingly focusing on the relationship with diet and health, and understanding the role the sense of taste plays in encouraging or discouraging consumption. The concept of basic tastes dates as far back 3000 years, where perception dominated classification with sweet, sour, salty, and bitter consistently featuring on basic taste lists throughout history. Advances in molecular biology and the recent discovery of taste receptors and ligands has increased the basic taste list to include umami and fat taste. There is potential for a plethora of other new basic tastes pending the discovery of taste receptors and ligands. Due to the possibility for an ever-growing list of basic tastes it is pertinent to critically evaluate whether new tastes, including umami, are suitably positioned with the four classic basic tastes (sweet, sour, salty, and bitter). The review critically examines the evidence that umami, and by inference other new tastes, fulfils the criteria for a basic taste, and proposes a subclass named ‘alimentary’ for tastes not meeting basic criteria.
6

Best, Michael R., and W. Robert Batsell. "A Classroom Demonstration of Taste-Aversion Learning." Teaching of Psychology 25, no. 2 (April 1998): 116–18. http://dx.doi.org/10.1207/s15328023top2502_8.

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Rats readily avoid tastes paired with illness, although they associate exteroceptive cues less well with toxicosis. In this article, we describe a demonstration that recreates the central features of taste-aversion research. A dark, tasty fluid is paired with a toxin. Students can directly observe the animal's behavior to conclude that the taste component, not the visual component, is associated with internal malaise. This demonstration places in a more concrete context the contribution of animal research to the principles of psychology.
7

Iwata, Shusuke, Ryusuke Yoshida, and Yuzo Ninomiya. "Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover." Current Pharmaceutical Design 20, no. 16 (May 31, 2014): 2684–92. http://dx.doi.org/10.2174/13816128113199990575.

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8

Schwartz, Camille, Sylvie Issanchou, and Sophie Nicklaus. "Developmental changes in the acceptance of the five basic tastes in the first year of life." British Journal of Nutrition 102, no. 9 (June 9, 2009): 1375–85. http://dx.doi.org/10.1017/s0007114509990286.

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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 reactivity (within-subject variability of acceptance across tastes). Acceptance of sweet, salty, bitter, sour and umami tastes was assessed in three groups of forty-five 3-, 6- and 12-month-old infants using observations based on ingestion and liking scored by the experimenter. For each taste, four bottles were presented (water, tastant, tastant, water). Acceptance of each taste relative to water was defined using proportional variables based on ingestion or liking. Acceptance over the first year only evolved for sweet taste (marginal decrease) and salty taste (clear increase). At each age, sweet and salty tastes were the most preferred tastes. Reactions to umami were neutral. Sour and bitter tastes were the least accepted ones but rejected only when considering liking data. Ingestion and liking were complementary to assess taste acceptance. However, congruency between these measures rose during the first year. Moreover, with increasing age, reactions were more and more contrasted across tastes. Finally, during the first year, inter-individual variability increased for all tastes except salty taste. By enhancing knowledge of the development of taste acceptance the present study contributes to understand better food behaviour in infancy, the foundation of food behaviour in adulthood.
9

Chen, Na, Katsumi Watanabe, Tatsu Kobayakawa, and Makoto Wada. "Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits." Journal of Food Quality 2023 (February 13, 2023): 1–9. http://dx.doi.org/10.1155/2023/9945339.

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Each basic taste can be perceived differently due to stored knowledge and differences in receptor properties. Depending on how these tastes are perceived, eating behavior may change. In this study, we examined the relationships between subjective feelings of taste perception, taste preferences, and autistic traits with the behavior of adding flavor to food using an example of sprinkling salt on watermelon. From an online questionnaire survey among a general Japanese population, we found that salty and sour tastes could be subjectively perceived more quickly than sweet and umami tastes, in line with our expectations. Moreover, the hedonic responses to watermelon with salt were negatively correlated with a preference for bitter taste, i.e., those participants who dislike bitter taste sensations tended to enjoy watermelon with salt more. There was no correlation between the hedonic response to watermelon with salt and the subjective feeling of taste perceptions and autistic traits and no correlation between autistic traits, and the subjective feeling of taste perceptions and taste preferences. These results suggest that adding different tastes could be influenced by taste preferences; thus, the addition of a different taste was thought to be related to an unconscious motivation to reduce bitterness.
10

Feeney, E., S. O'Brien, A. Scannell, A. Markey, and E. R. Gibney. "Genetic variation in taste perception: does it have a role in healthy eating?" Proceedings of the Nutrition Society 70, no. 1 (November 22, 2010): 135–43. http://dx.doi.org/10.1017/s0029665110003976.

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Taste is often cited as the factor of greatest significance in food choice, and has been described as the body's ‘nutritional gatekeeper’. Variation in taste receptor genes can give rise to differential perception of sweet, umami and bitter tastes, whereas less is known about the genetics of sour and salty taste. Over twenty-five bitter taste receptor genes exist, of which TAS2R38 is one of the most studied. This gene is broadly tuned to the perception of the bitter-tasting thiourea compounds, which are found in brassica vegetables and other foods with purported health benefits, such as green tea and soya. Variations in this gene contribute to three thiourea taster groups of people: supertasters, medium tasters and nontasters. Differences in taster status have been linked to body weight, alcoholism, preferences for sugar and fat levels in food and fruit and vegetable preferences. However, genetic predispositions to food preferences may be outweighed by environmental influences, and few studies have examined both. The Tastebuddies study aimed at taking a holistic approach, examining both genetic and environmental factors in children and adults. Taster status, age and gender were the most significant influences in food preferences, whereas genotype was less important. Taster perception was associated with BMI in women; nontasters had a higher mean BMI than medium tasters or supertasters. Nutrient intakes were influenced by both phenotype and genotype for the whole group, and in women, the AVI variation of the TAS2R38 gene was associated with a nutrient intake pattern indicative of healthy eating.
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You might also be interested in the extended bibliographies on the topic 'Taste' for particular source types:
Journal articles Dissertations / Theses Books

Dissertations / Theses on the topic "Taste":

1

Trew, Ryan McLean. "Taste." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44767.

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Taste is a work for a medium sized orchestra consisting of four movements and is approximately 23 minutes in length. Each movement is a musical illustration of one of the four traditional basic physiological tastes as perceived by humans: bitter, sour, sweet and salty. To represent the four physiological tastes musically, this work applies three unifying conceptual devices. The first device is the assimilation of the physical properties of taste into musical properties including form and texture. The second device associates both taste and sound with human emotions. The third device is the application of varied styles of music, or “polystylism” as representation of different aesthetic preferences or “tastes.” By presenting each taste in the context of a musical composition, this work draws a link between the human sense of taste and the sense of hearing.
2

Rosenbaum, Seth Alan. "After-Taste." Thesis, Harvard University, 2013. http://dissertations.umi.com/gsas.harvard:10810.

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This dissertation investigates the symbolic uses of food in twentieth-century America using, as case studies, major works by Edith Wharton, Toni Morrison, W.H. Auden, and Wallace Stevens. By incorporating different literary genres - poetry, the novel, and expository prose - by authors from distinct geographic locations, classes, genders, sexual orientations, races, ethnic backgrounds, and eras, my principles of selection offer a broad and significant representation for analysis that serves two related ends: to understand the different ways food functions in literature and thereby to establish the importance of food to literary study. After-Taste argues that food and eating in the novel, in canonical twentieth-century American literature, have been used predominantly for social critique rather than made an integral part of individual psychopathological investigation. In poetry, however, the reverse holds true: Auden and Stevens, two very different poets, shared a common goal - reconciliation of the self with world, rather than social critique, imagined through food and eating. While literary critics have made significant contributions to the discourse surrounding food as a field of study, their works are primarily historical, political, anthropological, and cultural in scope, rather than literary. After-Taste revises Brillat Savarin's fourth aphorism, "Tell me what you eat, and I shall tell you what you are[,]" into an injunction to the literary critic: 'Tell us what, how, when, where, and why the author deploys food in her literature, and we shall learn new meanings that have been obscure to us.' This study asks, and seeks to answer, the following questions: What narrative possibilities does food enable in the novel and in poetry? Is the usage of food symbolic only, or is it in some cases part of a deeper narrative logic? What social and individual meanings can food carry that other material objects cannot? Not all authors utilize food in their writing, but those who do have made a decision with narrative, theoretical, literary, and ontological consequences. My pages attempt to explain why food has such a powerful appeal for specific writers, those whose works would be aesthetically and rhetorically incomplete had they not employed a logic of food in their writing.
3

Sinclair, Michael S. "Modulation of Peripheral Taste Function by Glial-like Taste Cells." Scholarly Repository, 2012. http://scholarlyrepository.miami.edu/oa_dissertations/715.

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Taste is detected by cells of taste buds in the oral cavity. Mammalian taste buds contain three types of cells: receptor, presynaptic, and glial-like. Of these three, glial-like cells are the least studied. Their only known function is that they clear neurotransmitters from the extracellular space. The present work describes two previously undocumented properties of glial-like cells. First, Oxytocin receptor (OXTR) mRNA was detected by RT-PCR in taste tissue of mice. In the taste buds of Oxtr-YFP knockin mice, YFP was seen in glial-like taste cells and other cells immediately outside the taste bud, but no other cells in oral epithelium. Oxytocin (OXT) elicited Ca2+ responses from cells that resemble glial-like taste cells (by criteria including gene expression and lack of excitability). The EC50 for OXT in these cells was 33 nM, and responses saturated at 1 µM. 500 nM L-371,257 (an OXTR antagonist) significantly inhihited the responses to OXT. In a semi-intact preparation of lingual slices, OXT did not alter bitter tastant-evoked Ca2+ responses. Further, in behavioral studies, OXT (10 mg/kg i.p.) did not alter the responses of mice to aversive salty (NaCl), bitter (quinine), or sour (citric acid) solutions. In contrast, OXT (0.1 mg/kg i.p.) significantly decreased taste behavioral responses to low-to-intermediate concentrations of sucrose. My data suggest that OXT may modulate sweet taste sensitivity in vivo by acting on glial-like cells in taste buds. Second, Renal Outer Medullary K channel (ROMK) mRNA was also detected by RT-PCR in taste buds . Immunostaining revealed that ROMK is localized to the apical tips of glial-like taste cells. In the kidney, ROMK, apically localized in nephron epithelium facilitates a unidirectional flow (i.e. excretion) of K+. I suggest that, analogous to glia in the central nervous system, glial-like taste cells homeostatically redistribute extracellular [K+ ] within taste buds to maintain their sensitivity. The results of this study reveal that glial-like taste cells resemble nervous system glia in more ways than simply clearing neurotransmitters. They may also modulate the sensory output of the taste bud and buffer the extracellular [K+]. A more active role for glial-like cells in the functioning of the taste bud should be investigated.
4

Heisey, Brianna L. "Taste of dirt." To access this resource online via ProQuest Dissertations and Theses @ UTEP, 2009. http://0-proquest.umi.com.lib.utep.edu/login?COPT=REJTPTU0YmImSU5UPTAmVkVSPTI=&clientId=2515.

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5

Parke, Sneha Anjali. "Taste chemoreception : solution properties in relation to the tastes of sapid molecules." Thesis, University of Reading, 1997. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.363809.

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6

Bonneville-Roussy, Arielle. "There is accounting for taste : determinants of musical taste in adulthood." Thesis, University of Cambridge, 2014. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.708330.

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7

Thurgood, Jennifer Ellen. "The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes." DigitalCommons@USU, 2009. https://digitalcommons.usu.edu/etd/399.

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In addition to the contribution of lipids to food texture and aroma, the effect of lipids on taste perception is now commonly studied. It has been found that lipids may affect taste perception through lipid composition (i.e., cis-polyunsaturated fatty acids). This study assessed the effect of lipid composition on the recognition thresholds of the basic tastes (i.e., sour, umami, bitter, salty, sweet) in emulsion model systems as well as taste intensities perceived at low suprathreshold concentrations. Taste thresholds and intensities in corresponding aqueous systems were determined for comparison. To evaluate the effect of lipid chemical composition on tastant detection, 20% oil emulsions were formulated with either anhydrous milk fat, soybean oil, or a blend comprised of a 1:1 ratio (by weight) of milk fat and soybean oil. Prior to taste testing, emulsions were deemed to have the necessary physicochemical characteristics (i.e., stability, pH, droplet size, viscosity) for use in taste experiments. Thresholds were determined according to the ASTM forced-choice ascending concentration series method using 11 trained panelists. Taste intensities were rated on a numerical scale of zero to 15 by 10 trained panelists. As expected, aqueous thresholds were generally lower than those of respective emulsions; however, these differences were not always found to be significant. Though lipid composition affected emulsion thresholds slightly for all tastes except bitter, a significant relationship between thresholds and fat composition was not established. Taste intensity appears to increase proportionally to increases in tastant concentration at suprathreshold concentrations near recognition threshold. Some results from taste intensity experiments indicate that fatty acid composition may be influencing results, but the implications are unclear based upon these experiments. These results suggest that the role of lipids in taste perception is more complex than simply correlating with an increase in polyunsaturated fatty acids in general.
8

Seto, Eri. "Electrophysiological Study on Transduction Mechanisms of Bitter Taste in Mouse Taste Cells." Kyoto University, 2001. http://hdl.handle.net/2433/150782.

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Kyoto University (京都大学)
0048
新制・課程博士
博士(農学)
甲第9011号
農博第1193号
新制||農||822(附属図書館)
学位論文||H13||N3530(農学部図書室)
UT51-2001-F341
京都大学大学院農学研究科応用生命科学専攻
(主査)教授 森 友彦, 教授 伏木 亨, 教授 北畠 直文
学位規則第4条第1項該当
9

Steiner, Robin Thomas. "A Phenomenology of Taste: Brewmasters and the production of lived taste experience." Thesis, The University of Arizona, 2009. http://hdl.handle.net/10150/193394.

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Using a phenomenological account of perception drawn largely from the work of Merleau-Ponty (1962) and Gibson (1966; 1974), this thesis explores how perceptual experience is created and modified through practices and discourses. The project examines how a specific perceptual experience--the taste of beer--is formed through the practices and discourses of production. It investigates how both the nuanced taste experiences of brewmasters and the less precise taste experiences of their customers are cultivated in relation to a set of production concerns surrounding the manufacture of a consistent brand. Ultimately, it is argued that the production of brands--the urge to produce products which are identical to themselves--is a characteristic of consumer-oriented late capitalism which illustrates how mechanical reproduction influences the formation of contemporary sensory experiences and lifeworlds.
10

Day, Alan John. "A matter of taste." Thesis, University of British Columbia, 1985. http://hdl.handle.net/2429/25376.

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The development of interpretive criticism in the arts has raised doubts concerning the possibility for explaining the affective power of works of art within the same theoretical framework. Works of art provide pleasure; however, they also possess meritous properties that can be accurately assessed in terms of objective criteria. The object of this thesis is to investigate the institutional dimensions of artistic excellence and merit in order to outline the relation between aesthetic feeling, aesthetic value and aesthetic taste. Modern aesthetics has its origins in the 18th century British Enlightenment, specifically the works of Joseph Addison, Francis Hutcheson and David Hume. A detailed analysis of these philosophers' works on taste is undertaken in order to outline the historical foundation and original logic of aesthetic theory and the role that aesthetic taste plays within it. The main theme of this analysis is that the "middle-ground" view of aesthetic taste (between reason and the passions) developed by these philosophers is, in fact, untenable in the face of modern critical practices and theory. Two contemporary views of aesthetic taste are then assessed in order to show that even with the additional clarity provided by philosophical analysis, the middle-ground view is still flawed. The general architecture of this criticism is provided by an institutional view of art. A general appraisal of this view is undertaken with special emphasis on the role of art institutions as generators of standards and theories of critical evaluations. Lastly, two meta-critical theories are analysed to determine whether valid, non-affective theories of aesthetic evaluation are available. It is concluded that this approach to art is a valid development, in one direction, from the notion of taste developed in the 18th century, and that this approach is logically independent of that which seeks to explain the psychological dimensions of aesthetic perception.
Arts, Faculty of
Philosophy, Department of
Graduate
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Books on the topic "Taste":

1

Morgan, Sally. Taste. London: Wayland, 2009.

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Suhr, Mandy. Taste. Minneapolis: Carolrhoda Books, 1994.

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Hidalgo, Maria. Taste. North Mankato, Minn: Smart Apple Media, 2003.

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Hurwitz, Sue. Taste. New York: PowerKids Press, 1997.

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Rius, María. Taste. Woodbury, N.Y: Barron's, 1985.

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Durrie, Karen. Taste. New York, NY: AV2 by Weigl, 2013.

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Suhr, Mandy. Taste. London: Wayland, 2007.

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Pringle, Laurence P. Taste. New York: Benchmark Books, 2000.

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Wearing, Judy. Taste. New York: Weigl Publishers, 2010.

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Astrop, Caroline. Taste. Hove: Firefly, 1989.

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Book chapters on the topic "Taste":

1

Kleiner, Jennifer Sue. "Taste." In Encyclopedia of Clinical Neuropsychology, 3404–5. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-57111-9_799.

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Kleiner, Jennifer Sue. "Taste." In Encyclopedia of Clinical Neuropsychology, 1–2. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-56782-2_799-2.

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Kimmelman, Charles P. "Taste." In Encyclopedia of Otolaryngology, Head and Neck Surgery, 2705–11. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-23499-6_798.

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Meyerhof, Wolfgang. "Taste." In Neurosciences - From Molecule to Behavior: a university textbook, 285–302. Berlin, Heidelberg: Springer Berlin Heidelberg, 2013. http://dx.doi.org/10.1007/978-3-642-10769-6_14.

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Murphy, Dana. "Taste." In Encyclopedia of Evolutionary Psychological Science, 1–4. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-319-16999-6_793-1.

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Roberts, Anne, and Peter Gardiner. "Taste." In Systems of Life, 37–44. London: Macmillan Education UK, 1994. http://dx.doi.org/10.1007/978-1-349-13761-9_5.

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Beidler, Lloyd M. "Taste." In Sensory Systems: II, 124. Boston, MA: Birkhäuser Boston, 1988. http://dx.doi.org/10.1007/978-1-4684-6760-4_54.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century, 903–34. New York, NY: Springer New York, 2016. http://dx.doi.org/10.1007/978-1-4939-3474-4_28.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century, 1183–214. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-88832-9_28.

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Bartoshuk, Linda M., and Derek J. Snyder. "Taste." In Neuroscience in the 21st Century, 781–813. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-1997-6_28.

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Conference papers on the topic "Taste":

1

Miyashita, Homei. "Taste Display that Reproduces Tastes Measured by a Taste Sensor." In UIST '20: The 33rd Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3379337.3415852.

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Taitz, Alan, Diego Shalom, Marcos Trevisan, and Bruno Mesz. "The taste of scales and chords." In Simpósio Brasileiro de Computação Musical. Sociedade Brasileira de Computação - SBC, 2019. http://dx.doi.org/10.5753/sbcm.2019.10445.

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Abstract:
Reliable crossmodal correspondences between basic tastes and music features have been found in recent studies [1,2]. In this work, we explore associations between scales, chords and tastes. Several of these elementary musical structures show non-random patterns of matching with basic tastes. Moreover, their aggregate dyadic consonance [3] anti-correlates with the relative frequency of their matching to bitter taste.
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Brownlie, Keith. "Taste." In Footbridge 2017 Berlin. Chair of Conceptual and Structural Design, Fachgebiet Entwerfen und Konstruieren – Massivbau, Technische Universität Berlin, 2017. http://dx.doi.org/10.24904/footbridge2017.01020.

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Afshar, Ardavan, Ioakeim Perros, Haesun Park, Christopher deFilippi, Xiaowei Yan, Walter Stewart, Joyce Ho, and Jimeng Sun. "TASTE." In ACM CHIL '20: ACM Conference on Health, Inference, and Learning. New York, NY, USA: ACM, 2020. http://dx.doi.org/10.1145/3368555.3384464.

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Ranasinghe, Nimesha, Kuan-Yi Lee, Gajan Suthokumar, and Ellen Yi-Luen Do. "Taste+." In MM '14: 2014 ACM Multimedia Conference. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2647868.2654878.

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Gavrilova, Svetlana. "TASTE." In XIX INTERNATIONAL INTERDISCIPLINARY CONGRESS NEUROSCIENCE FOR MEDICINE AND PSYCHOLOGY. LCC MAKS Press, 2023. http://dx.doi.org/10.29003/m3205.sudak.ns2023-19/86-87.

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Brooks, Jas, Noor Amin, and Pedro Lopes. "Taste Retargeting via Chemical Taste Modulators." In UIST '23: The 36th Annual ACM Symposium on User Interface Software and Technology. New York, NY, USA: ACM, 2023. http://dx.doi.org/10.1145/3586183.3606818.

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Grundherr, J., B. Koch, A. Stein, D. Grimm, C. Bokemeyer, and J. Quidde. "Taste disorders during chemotherapy (CTX) – TASTE Studie." In Ernährung 2018 – Ernährung ist Therapie und Prävention. Georg Thieme Verlag KG, 2018. http://dx.doi.org/10.1055/s-0038-1647161.

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Jändel, Magnus, and Mehdi Elahi. "Tribal taste." In Proceedingsc of the 13th international conference. New York, New York, USA: ACM Press, 2008. http://dx.doi.org/10.1145/1502650.1502729.

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Aoyama, Kazuma, Kenta Sakurai, Akinobu Morishima, Taro Maeda, and Hideyuki Ando. "Taste controller." In SIGGRAPH '18: Special Interest Group on Computer Graphics and Interactive Techniques Conference. New York, NY, USA: ACM, 2018. http://dx.doi.org/10.1145/3214907.3214916.

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Reports on the topic "Taste":

1

Experiment, Experiment. Does potato salad taste good? Experiment, June 2014. http://dx.doi.org/10.18258/2681.

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Pereira da Silva, F. I. Strawberry taste assessment during shelf life. Wageningen: Wageningen Food & Biobased Research, 2017. http://dx.doi.org/10.18174/503222.

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Luttmer, Erzo F. P., and Monica Singhal. Culture, Context, and the Taste for Redistribution. Cambridge, MA: National Bureau of Economic Research, August 2008. http://dx.doi.org/10.3386/w14268.

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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Abstract:
Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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Crawford, Ian, Richard Blundell, Abi Adams, and Martin Browning. Prices versus preferences: taste change and revealed preference. IFS, March 2015. http://dx.doi.org/10.1920/wp.ifs.2015.1511.

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Greenwood, Albert. Exteroceptive influence on a marihuana induced conditioned taste aversion. Portland State University Library, January 2000. http://dx.doi.org/10.15760/etd.2152.

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Montoya, Ana María, Eric Parrado, Alex Solís, and Raimundo Undurraga. Bad Taste: Gender Discrimination in the Consumer Credit Market. Inter-American Development Bank, July 2020. http://dx.doi.org/10.18235/0001921.

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Baqaee, David, and Ariel Burstein. Welfare and Output with Income Effects and Taste Shocks. Cambridge, MA: National Bureau of Economic Research, May 2021. http://dx.doi.org/10.3386/w28754.

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Murray, Janet, Kara Pivarski, and Timothy Hunter. Two complementary methods for genotyping taste receptor TAS2R38 in humans. Genetics Society of America Peer-Reviewed Education Portal (GSA PREP), February 2016. http://dx.doi.org/10.1534/gsaprep.2016.002.

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Aizenman, Joshua, and Eileen Brooks. Globalization and Taste Convergence: The Case of Wine and Beer. Cambridge, MA: National Bureau of Economic Research, March 2005. http://dx.doi.org/10.3386/w11228.

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To the bibliography