Journal articles on the topic 'Tastes'
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1
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.
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Yeomans, Martin R., John Prescott, and Natalie J. Gould. "Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status." Quarterly Journal of Experimental Psychology 62, no. 8 (August 2009): 1648–64. http://dx.doi.org/10.1080/17470210802557793.
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Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.
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Lush, Ian E., and Gail Holland. "The genetics of tasting in mice: V. Glycine and cycloheximide." Genetical Research 52, no. 3 (December 1988): 207–12. http://dx.doi.org/10.1017/s0016672300027671.
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SummaryGlycine tastes both bitter and sweet to mice but there are differences between strains in their ability to detect each taste. With respect to the bitter taste, fifteen strains were classified as tasters and twelve strains as non-tasters. The difference is due to a single gene, Glb (glycine bitterness). Cycloheximide tastes bitter to all mice at a concentration of 8 μM, but strain differences in sensitivity to the taste of cycloheximide can be detected at lower concentrations. The BXD RI strains can be classified into two groups with respect to sensitivity to cycloheximide. This is probably due to the segregation of two alleles of a single gene, Cyx. A comparison of the distribution in RI strains of alleles of four bitterness-tasting genes shows that the loci are all closely linked and are probably in the order Cyx–Qui–Rua–Glb.
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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.
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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.
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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.
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Keast, Russell, Andrew Costanzo, and Isabella Hartley. "Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes." Nutrients 13, no. 2 (February 19, 2021): 667. http://dx.doi.org/10.3390/nu13020667.
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There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.
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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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Piriou, P., L. Malleret, A. Bruchet, and L. Kiéné. "Trichloroanisole kinetics and musty tastes in drinking water distribution systems." Water Supply 1, no. 4 (June 1, 2001): 11–18. http://dx.doi.org/10.2166/ws.2001.0061.
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Trichloroanisoles (TCA) might contribute to several unsolved earthy-musty taste episodes, because their taste threshold concentrations are lower than the CLSA GC-MS detection limit. The relative importance of such taste-causing compounds in earthy-musty taste episodes in distribution systems was investigated by combining lab-scale and water aging experiments in a pipe loop pilot. Experiments showed that earthy-musty taste associated with TCA formation can easily occur in distribution systems and is linked mainly to fungi metabolism. By maintaining chlorine residual, a control of such tastes can be achieved. The masking effect of these earthy-musty tasters induced by TCA by chlorine is not very effective.
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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.
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Sakai, Mariko, Hiroaki Kazui, Kazue Shigenobu, Kenjiro Komori, Manabu Ikeda, and Takashi Nishikawa. "Gustatory Dysfunction as an Early Symptom of Semantic Dementia." Dementia and Geriatric Cognitive Disorders Extra 7, no. 3 (November 23, 2017): 395–405. http://dx.doi.org/10.1159/000481854.
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Objective: To investigate the gustatory function in patients with semantic dementia (SD). Methods: Detection and recognition thresholds of the 4 basic tastes (sweet, salty, sour, and bitter), taste discrimination, and taste identification were evaluated in 18 patients with SD, 18 patients with Alzheimer disease (AD), and 22 healthy controls. Results: Total detection and recognition threshold values were significantly higher in the SD and AD groups than in the control group. Patients with early-stage SD (Clinical Dementia Rating Scale score 0.5) exhibited significantly higher detection and recognition thresholds relative to controls, while increases in recognition threshold were only noted in patients with AD. Patients with SD exhibited significantly higher thresholds for the detection of sweet and salty tastes and the recognition of salty, sour, and bitter tastes, while patients with AD exhibited significantly higher thresholds only for the recognition of salty and sour tastes. Taste discrimination was preserved, whereas taste identification was disturbed, in both the SD and AD groups. Conclusions: Gustatory dysfunction at both the sensory and semantic levels may be among the early symptoms of SD. Although patients with SD had difficulty detecting sweet tastes, they more easily recognized these tastes than others, which may explain their strong preference for sweets.
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Tsujimoto, Tetsuro. "Effects of tastes and taste receptors." International Journal of Cardiology 260 (June 2018): 195. http://dx.doi.org/10.1016/j.ijcard.2018.02.077.
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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.
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Avery, Jason A., Alexander G. Liu, John E. Ingeholm, Stephen J. Gotts, and Alex Martin. "Viewing images of foods evokes taste quality-specific activity in gustatory insular cortex." Proceedings of the National Academy of Sciences 118, no. 2 (December 31, 2020): e2010932118. http://dx.doi.org/10.1073/pnas.2010932118.
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Previous studies have shown that the conceptual representation of food involves brain regions associated with taste perception. The specificity of this response, however, is unknown. Does viewing pictures of food produce a general, nonspecific response in taste-sensitive regions of the brain? Or is the response specific for how a particular food tastes? Building on recent findings that specific tastes can be decoded from taste-sensitive regions of insular cortex, we asked whether viewing pictures of foods associated with a specific taste (e.g., sweet, salty, and sour) can also be decoded from these same regions, and if so, are the patterns of neural activity elicited by the pictures and their associated tastes similar? Using ultrahigh-resolution functional magnetic resonance imaging at high magnetic field strength (7-Tesla), we were able to decode specific tastes delivered during scanning, as well as the specific taste category associated with food pictures within the dorsal mid-insula, a primary taste responsive region of brain. Thus, merely viewing food pictures triggers an automatic retrieval of specific taste quality information associated with the depicted foods, within gustatory cortex. However, the patterns of activity elicited by pictures and their associated tastes were unrelated, thus suggesting a clear neural distinction between inferred and directly experienced sensory events. These data show how higher-order inferences derived from stimuli in one modality (i.e., vision) can be represented in brain regions typically thought to represent only low-level information about a different modality (i.e., taste).
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Di Lorenzo, Patricia M., and Jen-Yung Chen. "Basic tastes as cognitive concepts and taste coding as more than spatial." Behavioral and Brain Sciences 31, no. 1 (February 2008): 78–79. http://dx.doi.org/10.1017/s0140525x08003385.
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AbstractErickson's treatise intertwines and confuses two major, but separable, issues: whether there are basic tastes and how taste stimuli are encoded. The idea of basic tastes may reflect a natural process of concept formation. By only discussing two spatial coding schemes for taste, Erickson ignores the temporal dimension of taste responses and the contribution of neuronal cooperativity.
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Schiffman, SS. "Taste Transduction and Modulation." Physiology 3, no. 3 (June 1, 1988): 109–12. http://dx.doi.org/10.1152/physiologyonline.1988.3.3.109.
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The application to the tongue of agents that interact with taste cells can tell us a great deal about transduction mechanisms that mediate taste. Separate pathways for Na+ and K+ appear to be part of the transduction mechanisms for the tastes of sodium and potassium salts. Caffeine and other methyl xanthines can potentiate certain tastes;this enhancement may involve the interaction of caffeine with an adenosine receptor. There is also evidence for glutamate and inosine receptors in addition to multiple receptors for sweet and bitter tastes.
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Lipscomb, Keri, James Rieck, and Paul Dawson. "Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour." Journal of Food Research 5, no. 4 (June 27, 2016): 1. http://dx.doi.org/10.5539/jfr.v5n4p1.
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<p>Sensory panels were trained to identify specific concentrations of sucrose, sodium chloride and citric acid as an intensity level value of 6 on a 15-point scale for flavors of sweet, salty and sour, respectively. Trained panels were exposed to a single concentration of each taste singly, in combinations of 2 and all three at 3 temperatures (3°C, 23°C, 60°C) using concentrations previously identified at an intensity level of 6. Panelists determined the perceived intensity of each taste at each temperature in the single and combined treatments. Sweetness was perceived as more intense at 60°C than 23°C and 3°C when tasted alone but not when in combination with other tastes (salty and sour). Salty perceived intensity was not affected by serving temperature while sourness was perceived as more intense at 23°C compared to 3°C and 60°C. In general, perceived sweetness was less suppressed when combined with other tastes than salty and sour.</p>
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Ellegård, E. K., K. D. Hay, and R. P. Morton. "Is electrogustometry useful for screening abnormalities of taste?" Journal of Laryngology & Otology 121, no. 12 (October 12, 2007): 1161–64. http://dx.doi.org/10.1017/s0022215107000862.
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AbstractBackground:Electrogustometry is an accurate and increasingly popular method used to examine taste. However, its usefulness as a screening test is unknown.Methods:We asked 114 subjects, some healthy but most with medical conditions possibly affecting taste, to rate their overall taste ability, on a scale of zero to 10. Those who had current symptoms related to taste– and who rated their taste as five or worse – were defined as ‘aberrant tasters’. We recorded automated electrogustometry thresholds, and visual analogue scale intensity ratings, for solutions of the four basic tastes (sweet, sour, salty and bitter). A visual analogue scale score of 50 was used as a cut-off point to identify ‘poor tasters’.Results:The sensitivity and specificity of electrogustometry in identifying abnormal taste function were low.Conclusions:We conclude that automated electrogustometry is not a useful clinical screening method for taste disturbance in a population such as ours.
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Ullah, Asif, Yifan Liu, You Wang, Han Gao, Hengyang Wang, Jin Zhang, and Guang Li. "E-Taste: Taste Sensations and Flavors Based on Tongue’s Electrical and Thermal Stimulation." Sensors 22, no. 13 (June 30, 2022): 4976. http://dx.doi.org/10.3390/s22134976.
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Taste is a key sense that helps identify different food types and most of this work was carried out on primary tastes rather than generating different flavors. In this work, we proposed a plan to create other flavors rather than primary tastes, adjusted the electrical (40–180 µA) and thermal stimulation (20–38 °C and 38–20 °C), and revealed the digital coding for multi-flavors. Our results showed that different combinations of digital coding could generate different flavors and that tastes related to different stimuli are easy to develop. The novelty of this work is to design other types of flavors and primary tastes. The experimental results demonstrated that the novel method proposed for digital taste coding could realize primary tastes (sweet, sour, salty, spicy, and mint) and mixed flavors. Furthermore, some innovative sensations have been realized, which are sprite, soda water, sweet-sour, salty-sweet, and salty-mint sensations. We presume that this innovation could digitally enhance various flavors.
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Erickson, Robert P. "A study of the science of taste: On the origins and influence of the core ideas." Behavioral and Brain Sciences 31, no. 1 (February 2008): 59–75. http://dx.doi.org/10.1017/s0140525x08003348.
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AbstractOur understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four “basic” tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able to account for other tastes. This definition was falsified in that other stimuli do about as well as the basic words and stimuli. To the extent that this finding might show analogies with other studies of receptor, neural, and psychophysical phenomena, the validity of the century-long literature of the science of taste based on a few “basics” is called into question. The possible origins, meaning, and influence of this concept are discussed. Tests of the model with control studies are suggested in all areas of taste related to basic tastes. As a stronger alternative to the basic tradition, the advantages of the across-fiber pattern model are discussed; it is based on a rational data-based hypothesis, and has survived attempts at falsification. Such “population coding” has found broad acceptance in many neural systems.
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Yeung, Andy Wai Kan, and Thomas Hummel. "Literature analysis in relation to research on the five basic tastes." Nutrition & Food Science 50, no. 1 (June 27, 2019): 34–46. http://dx.doi.org/10.1108/nfs-03-2019-0077.
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Purpose This study aims to investigate the literature concerning the five basic tastes and find out who contributed to these publications, where they were published and what concepts were investigated. Design/methodology/approach The Web of Science was searched to identify the relevant articles. For each paper, the full record and cited references were analyzed. Findings Sweetness received the most attention, with 6,445 publications, 144,648 citations and h-index of 137. It was followed by bitterness (5,606 publications and 125,525 citations), sourness (1,841 publications and 40,696 citations), umami (1,569 publications and 39,120 citations) and saltiness (1,547 publications and 33,627 citations). Though umami taste had similar publication number as salty and sour tastes, it had the highest number of average citations per publication (24.9). The USA, Japan, Germany and England were major contributors to research on every basic taste. Chemical Senses was the major outlet of taste papers. Terms from the titles suggested that multiple tastes were often co-investigated. Ikeda (1909) and Kodama (1913) were identified as the seminal references that laid the foundation of umami research. Originality/value Umami, although only added relatively late to the family of basic tastes, is a highly investigated principle that receives similar amount of attention as some other basic tastes, such as sourness and saltiness.
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Rurgo, Sara, Elena Cantone, Marcella Pesce, Eleonora Efficie, Mario Musella, Barbara Polese, Barbara De Conno, et al. "Sleeve Gastrectomy-Induced Body Mass Index Reduction Increases the Intensity of Taste Perception’s and Reduces Bitter-Induced Pleasantness in Severe Obesity." Journal of Clinical Medicine 11, no. 14 (July 7, 2022): 3957. http://dx.doi.org/10.3390/jcm11143957.
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Background: The sense of taste is involved in food behavior and may drive food choices, likely contributing to obesity. Differences in taste preferences have been reported in normal-weight as compared to obese subjects. Changes in taste perception with an increased sweet-induced sensitivity have been reported in surgically treated obese patients, but data regarding the perception of basic tastes yielded conflicting results. We aimed to evaluate basic taste identification, induced perception, and pleasantness in normal-weight controls and obese subjects before and after bariatric surgery. Methods: Severe obese and matched normal weight subjects underwent a standardized spit test to evaluate sweet, bitter, salty, umami, and sour taste identification, induced perception, and pleasantness. A subset of obese subjects were also studied before and 12 months after sleeve gastrectomy. Results: No significant differences in basic taste-induced perceptions were observed, although a higher number of controls correctly identified umami than did obese subjects. Sleeve-gastrectomy-induced weight loss did not affect the overall ability to correctly identify basic tastes but was associated with a significant increase in taste intensities, with higher scores for sour and bitter, and a significantly reduced bitter-induced pleasantness. Conclusions: The perception of basic tastes is similar in normal-weight and severely obese subjects. Sleeve-gastrectomy-induced weight loss significantly increases basic taste-induced intensity, and selectively reduces bitter-related pleasantness without affecting the ability to identify the tastes. Our findings reveal that taste perception is influenced by body mass index changes, likely supporting the hypothesis that centrally mediated mechanisms modulate taste perception in severe obesity.
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Nault, Jean-François, Shyon Baumann, Clayton Childress, and Craig M. Rawlings. "The social positions of taste between and within music genres: From omnivore to snob." European Journal of Cultural Studies 24, no. 3 (April 25, 2021): 717–40. http://dx.doi.org/10.1177/13675494211006090.
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Are higher status cultural tastes in the modern United States better described as being inclusive and broad or exclusive and narrow? We construct an original dataset in response to conflicting answers to this question. We fill a major gap in the literature on cultural tastes by simultaneously considering taste for both musical genres and artists within genres. By examining the compositional balance of respondents’ taste portfolios, we reconcile seemingly incommensurate theoretical frameworks of class homology and omnivorousness. The results indicate that an omnivorous disposition to music is a relatively middle-status position in the social structure. In contrast, positions characterized by higher levels of cultural capital map onto exclusive and narrower tastes for consecrated culture.
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Brisson, Romain, and Renzo Bianchi. "On the relevance of music genre-based analysis in research on musical tastes." Psychology of Music 48, no. 6 (March 11, 2019): 777–94. http://dx.doi.org/10.1177/0305735619828810.
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The investigation of the link between personality and musical tastes has led certain psychology researchers to examine the latent dimensions of musical tastes. In this area of research, investigators have largely relied on genre-based analysis, the relevance of which remains unclear. In this study, we examined the impact of changes in the selection of musical items on the identification of musical taste dimensions. Indeed, investigators have employed heterogeneous sets of music genres in prior research. Such a heterogeneity may partly explain why no clearly reproducible structure of musical tastes has emerged in the literature. Based on principal component analysis, our results indicate that the apparent structure of musical tastes is highly affected by even subtle variations in the items selected. Our findings also suggest that the identified structure of musical tastes strongly depends on the social background and cultural capital of respondents. Finally, our results highlight the limitations of the models that interpret the dimensions of musical tastes in terms of intrinsic musical properties.
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Scott, Thomas R. "The neural structure and organization of taste." Behavioral and Brain Sciences 31, no. 1 (February 2008): 89. http://dx.doi.org/10.1017/s0140525x08003506.
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AbstractGustatory studies are predicated on the existence of basic tastes. Erickson questions this assumption and offers contrary evidence. Although Erickson may conflate certain concepts and demand uncommonly stringent requirements for basic tastes, his thoughtful article reminds us that the basic organization of taste is not yet settled.
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Lu, Lin, Xianqiao Hu, and Zhiwei Zhu. "Joint Voltammetry Technology with a Multi-electrode Array for Four Basic Tastes." Current Analytical Chemistry 15, no. 1 (December 5, 2018): 75–83. http://dx.doi.org/10.2174/1573411014666180522100504.
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Background: Rapid and easy technology which can mimic the tongue for the simultaneous perception of several tastes based on sensory analysis and mathematical statistics is sorely needed. Methods: Joint voltammetry technology was developed to qualitatively and quantitatively analyze four basic tastes namely sweetness, saltiness, sourness and bitterness with the multi-electrode array. Four taste stimuli were corresponded to four tastes. Cyclic Voltammetry (CV), Differential Pulse Voltammetry (DPV) and Square Wave Voltammetry (SWV) were employed. The original voltammetric signals were transformed by Continuous Wavelet Transform (CWT) in order to reveal more feature information for sensing taste stimuli. Joint voltammetry was applied via the combination of voltammetry. The data of feature points from the transformed signal as the input were used for neural network model. Results: Layer-Recurrent neural network (LRNN) could effectively identify the types of stimuli. The accuracies of the training set and test set by joint voltammetry were both higher than that of regular voltammetry, confirming that Back Propagation neural network (BPNN) could quantitatively predict single taste stimulus of the mixture. Conclusion: Joint voltammetry technology had a strong ability to sense basic tastes as human tongue.
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Baumann, Shyon, Michelle Szabo, and Josée Johnston. "Understanding the food preferences of people of low socioeconomic status." Journal of Consumer Culture 19, no. 3 (July 12, 2017): 316–39. http://dx.doi.org/10.1177/1469540517717780.
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Scholars have long studied consumer taste dynamics within class-stratified contexts, but relatively little attention has been paid to the taste preferences of low-socioeconomic-status groups. We analyze interview data from 254 individuals from 105 families across Canada to explore the cultural repertoires that guide low-socioeconomic-status consumer tastes in food. Empirically, we ask which foods respondents prefer, and for what reasons, across socioeconomic status groups. Analytically, we argue that low-socioeconomic-status respondents demonstrate aesthetic preferences that operate according to four cultural repertoires that are distinctly different from that of high-socioeconomic-status omnivorous cultural consumption. Our respondents display tastes for foods from corporate brands, familiar “ethnic” foods, and foods perceived as healthy. While low-socioeconomic-status taste preferences in food are shaped by quotidian economic constraints – what Bourdieu called “tastes of necessity” – we show how cultural repertoires guiding low-socioeconomic-status tastes relate to both material circumstances and broader socio-temporal contexts. Our findings advance debates about the nature of low-socioeconomic-status food ideals by illuminating their underlying meanings and justifications and contribute to scholarly understanding of low-socioeconomic-status consumption.
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Purhonen, Semi, Jukka Gronow, and Keijo Rahkonen. "Social Differentiation of Musical and Literary Taste Patterns in Finland." Finnish Journal of Social Research 2 (December 15, 2009): 39–49. http://dx.doi.org/10.51815/fjsr.110689.
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Music and literature are analysed in terms of liking different cultural genres following a three-step analytical strategy. First, the distributions of likes/dislikes of different music and literary genres are examined. Second, we examined how the genres are interrelated. Third, we investigated how interrelating genres condensed into different taste patterns can be explained by five background variables: gender, age, education, income and residential area. In addition, there is a short analysis of the connections among taste patterns across the two cultural areas. The results suggest clear social differentiation in tastes, both in music and in literature, in Finland. Age and especially gender proved to be at least as important as education in explaining musical and literary taste patterns in general and highbrow tastes in particular. Three major correlations representing ‘highbrow’, ‘popular folk’ and ‘popular action’ tastes across the two cultural areas were found, indicating clear homologies between musical and literary taste.
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Pluciute, A., V. Adomaitienė, V. Steibliene, L. Jarutiene, E. Bartkiene, V. Lele, D. Cernauskas, D. Klupsaite, D. Žadeikė, and G. Juodeikiene. "Differences in the preferred food tastes characteristics in patients with depressive disorder and healthy subjects." European Psychiatry 64, S1 (April 2021): S325—S326. http://dx.doi.org/10.1192/j.eurpsy.2021.874.
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IntroductionThere is no doubt that the symptoms of depression is the loss of appetite and loss the ability to taste food. However there is unanswered question how depression disorder impact different preferences of food tastes, which was sought to be explored in this study.Objectiveswere to evaluate changes in characteristics of food tastes in patients with depressive disorder and healthy controls; and to find the association with clinical expression of depressive severity.Methods74 patients with depressive disorder (according DSM-V, MINI 6.0.0) and 38 healthy controls, 18 to 55 age old, were included into this study. The subjects were interviewed using the sociodemographic and the food sensory questionnaires. The severity of depression was rated using Montgomery-Asberg Depression Rating Scale (MADRS).ResultsThere were significantly more patients with depressive disorder in comparison to healthy controls preferred non-spicy taste of food (66.2 % vs. 47.4 % respectively, p=0.025) and non-sour taste of food (66.2% vs 50.0 %, respectively, p=0.015), without significant differences in preference of salty and sweet food tastes. Among study patients with depressive disorder, the majority (71.6%) suffered from moderate severe depression, 23 % - severe depression and 5.4 % had mild severity depression. The preferences of tastes of the food (sour, sweet, salty, spicy) were independent of the severity of the depressive disorder (p>0.05)ConclusionsPatients with depressive disorder prefer non-spicy and non-sour food tastes, without differences in salty and sweet foods; it have found independent of the severity of the depressive disorder.
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Shahbandi, Ashkan, Ezen Choo, and Robin Dando. "Receptor Regulation in Taste: Can Diet Influence How We Perceive Foods?" J 1, no. 1 (October 14, 2018): 106–15. http://dx.doi.org/10.3390/j1010011.
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Taste buds are the dedicated sensory end organs of taste, comprising a complex and evolving profile of signaling elements. The sensation and ultimate perception of taste depends on the expression of a diverse array of receptors and channels that sense their respective tastes. Receptor regulation is a recognized and well-studied phenomenon in many systems, observed in opioid addiction, insulin resistance and caffeine tolerance. Results from human sensory studies suggest that receptor sensitivity or expression level may decrease after chronic exposure to respective tastants through diet. We review data supporting the theory that taste receptors may become downregulated with exposure to a specific tastant, along with presenting data from a small pilot study, showing the impact of long-term tastant exposure on taste receptor expression in mice. Mice treated with monosodium salt monohydrate (MSG), saccharin and NaCl (typically appetitive tastes) all displayed a significant decrease in mRNA expression for respective umami, sweet and salty receptors/sensory channels. Reduced sensitivity to appetitive tastes may promote overconsumption of foods high in such stimuli.
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O'Doherty, J., E. T. Rolls, S. Francis, R. Bowtell, and F. McGlone. "Representation of Pleasant and Aversive Taste in the Human Brain." Journal of Neurophysiology 85, no. 3 (March 1, 2001): 1315–21. http://dx.doi.org/10.1152/jn.2001.85.3.1315.
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In this study, the representation of taste in the orbitofrontal cortex was investigated to determine whether or not a pleasant and an aversive taste have distinct or overlapping representations in this region. The pleasant stimulus used was sweet taste (1 M glucose), and the unpleasant stimulus was salt taste (0.1 M NaCl). We used an on/off block design in a 3T fMRI scanner with a tasteless solution delivered in the offperiod to control for somatosensory or swallowing-related effects. It was found that parts of the orbitofrontal cortex were activated ( P < 0.005 corrected) by glucose (in 6/7 subjects) and by salt (in 6/7 subjects). In the group analysis, separate areas of the orbitofrontal cortex were found to be activated by pleasant and aversive tastes. The involvement of the amygdala in the representation of pleasant as well as aversive tastes was also investigated. The amygdala was activated (region of interest analysis, P< 0.025 corrected) by the pleasant taste of glucose (5/7 subjects) as well as by the aversive taste of salt (4/7 subjects). Activation by both stimuli was also found in the frontal opercular/insular (primary) taste cortex. We conclude that the orbitofrontal cortex is involved in processing tastes that have both positive and negative affective valence and that different areas of the orbitofrontal cortex may be activated by pleasant and unpleasant tastes. We also conclude that the amygdala is activated not only by an affectively unpleasant taste, but also by a taste that is affectively pleasant, thus providing evidence that the amygdala is involved in effects produced by positively affective as well as by negatively affective stimuli.
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Sobek, Grzegorz, and Paweł Jagielski. "The Number of Fungiform Papillae, Taste Sensitivity and Smell Functions of Children Aged 11–15." Nutrients 14, no. 13 (June 22, 2022): 2578. http://dx.doi.org/10.3390/nu14132578.
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Differences in the ability to identify and perceive tastes and smells might influence food consumption and, ultimately, chronic nutrition-related conditions such as overweightness and obesity. This study aimed to investigate the associations between taste sensitivity and odour function, anthropometry, and quantity of fungiform papillae in children at age 11–15. Taste strips (4 base tastes), U-Sniff sticks (12 selected smells), and a filter paper strip impregnated with 6-n-propylthiouracil (PROP) were used. The photographic method was used to estimate the number of fungiform papillae (FP) on the tongue. The results showed that the quantity of FP was not related to anthropometry or gender. The taste test total scores were higher for girls, for whom the median score was 14 (12.0–15.0), than for boys, for whom the median score was 12 (9.0–13.0). Of the children, 13.9% had some difficulty in identifying odours. The Mann–Whitney U test showed that children who were most sensitive to bitter taste had more FP (p = 0.0001). The median score for this group (score = 4) was 34.0 (27.0–37.0). For those who had some problems with correctly assessing all bitter taste strips (score = 0–3), the median score was 24.0 (20.0–31.0). Higher numbers of FP were also observed in tasters, that is, people sensitive to PROP, than in nontasters. Only some measures of the taste function correlated with each other, but not very significantly. We concluded that there are multiple perceptual phases of taste, with no single measure able to entirely represent the sense of taste.
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Morran, J., and M. Marchesan. "Taste and odour testing: how valuable is training?" Water Science and Technology 49, no. 9 (May 1, 2004): 69–74. http://dx.doi.org/10.2166/wst.2004.0537.
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Correct identification of specific tastes and odours in a water supply can be a powerful tool in identifying the cause of the problem and facilitating rapid remediation. While taste and odour identification can be achieved by laboratory testing, consumer involvement is not only worthwhile as a public education exercise but can also indicate tastes and odours to which the public do not object. Interpretation of taste and odour results is a complex process. The Australian Water Quality Centre (AWQC), based in Adelaide, South Australia, has established a flavour profile panel, trained in Flavour Profile Analysis (FPA). This group was chosen to carry out a survey of tastes and odours present in selected Australian water supplies and laboratory treated water and bottled water. The waters were also assessed by a group of untrained volunteers to simulate the responses of consumers. In two series of tests there were significant differences in responses between the groups with respect to the intensity of the tastes and odours detected. In both instances the responses by the trained group were more consistent, making interpretation of results more straightforward. In the second series of tests the panellists were also asked their personal preferences. The results showed in general the preferred waters were those with minimal taste and odour and this was generally irrespective of the type of taste and odour present.
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Warren, Richard M. "Synthesizing complex sensations from simple components." Behavioral and Brain Sciences 31, no. 1 (February 2008): 90–91. http://dx.doi.org/10.1017/s0140525x0800352x.
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AbstractThe target article suggests that taste is not based on the traditional four basic tastes, but rather is a continuum subserved by cross-fiber integration. This commentary describes evidence indicating that the traditional concept is valid, and that with suitable precautions, it is possible to match natural substances using mixtures representing fundamental tastes.
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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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Flemmen, Magne, Johs Hjellbrekke, and Vegard Jarness. "Class, Culture and Culinary Tastes: Cultural Distinctions and Social Class Divisions in Contemporary Norway." Sociology 52, no. 1 (January 26, 2017): 128–49. http://dx.doi.org/10.1177/0038038516673528.
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In this article we analyse class cultures by mapping out differences in ‘original taste’; that is, respondents’ classed preferences for food and drink. By employing Multiple Correspondence Analysis, we produce a relational model of tastes. Using three indicators of social class – occupational class, income and education – we find clear class divisions. The upper and middle classes exhibit diverse and what are typically regarded as ‘healthy’ tastes; this contrasts with the more restricted and what are typically regarded as ‘less healthy’ tastes found among the working classes. Our findings challenge ongoing debates within cultural stratification research where it has become almost usual to demonstrate that the contemporary upper and middle classes exhibit playful tastes for the ‘cosmopolitan’ and the ‘exotic’. We find that upper- and middle-class households also enjoy very traditional foodstuffs. We argue that this illustrates a need for a relational understanding of taste: even the consumption of the traditional peasant food of pre-capitalist Norway can be refashioned as a badge of distinction in the 21st century.
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Glevarec, Hervé, and Michel Pinet. "Is Cultural Eclecticism Axiological and a New Mark of Distinction? Cultural Diversification and Social Differentiation of Tastes in France." Cultural Sociology 11, no. 2 (February 1, 2017): 188–216. http://dx.doi.org/10.1177/1749975516677366.
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Eclecticism as formulated initially by Richard Peterson includes the two ideas that cultural eclecticism is axiological (a mix of elite and non-elite genres) and represents a ‘standard for good taste’ (a new form of distinction). Research on eclecticism progressively developed an approach of differentiation with mixed-taste profiles complicating the relationship between types of omnivorousness and social value of cultural genres. This article discusses the two dimensions of explanations for French cultural eclecticism in the 2000s: value of taste and distinction. Based on a hierarchical classification of French culturally eclectic individuals in 2008, this article shows that a model of diversification of tastes is required to describe the contemporary diversity of portfolios of tastes and the absence of a dominant eclectic figure. It argues for a new model called ‘tablature’ which is a model of genre diversification combined with the social differentiation of tastes. The model results from the cultural field’s historical development into genres and changes in the judgement of taste. The classification suggests that we have passed from a ‘distinction’ argument to a ‘differentiation’ argument.
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Spence, Charles, and Carmel A. Levitan. "Explaining Crossmodal Correspondences Between Colours and Tastes." i-Perception 12, no. 3 (May 2021): 204166952110182. http://dx.doi.org/10.1177/20416695211018223.
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For centuries, if not millennia, people have associated the basic tastes (e.g., sweet, bitter, salty, and sour) with specific colours. While the range of tastes may have changed, and the reasons for wanting to connect the senses in this rather surprising way have undoubtedly differed, there would nevertheless appear to be a surprisingly high degree of consistency regarding this crossmodal mapping among non-synaesthetes that merits further consideration. Traditionally, colour–taste correspondences have often been considered together with odour–colour and flavour–colour correspondences. However, the explanation for these various correspondences with the chemical senses may turn out to be qualitatively different, given the presence of identifiable source objects in the case of food aromas/flavours, but not necessarily in the case of basic tastes. While the internalization of the crossmodal statistics of the environment provides one appealing account for the existence of colour–taste correspondences, emotional mediation may also be relevant. Ultimately, while explaining colour–taste correspondences is of both theoretical and historical interest, the growing awareness of the robustness of colour–taste correspondences would currently seem to be of particular relevance to those working in the fields of design and multisensory experiential marketing.
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LIU, JIAN-GUO, TAO ZHOU, BING-HONG WANG, YI-CHENG ZHANG, and QIANG GUO. "EFFECTS OF USER'S TASTES ON PERSONALIZED RECOMMENDATION." International Journal of Modern Physics C 20, no. 12 (December 2009): 1925–32. http://dx.doi.org/10.1142/s0129183109014825.
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In this paper, based on a weighted projection of the user-object bipartite network, we study the effects of user tastes on the mass-diffusion-based personalized recommendation algorithm, where a user's tastes or interests are defined by the average degree of the objects he has collected. We argue that the initial recommendation power located on the objects should be determined by both of their degree and the user's tastes. By introducing a tunable parameter, the user taste effects on the configuration of initial recommendation power distribution are investigated. The numerical results indicate that the presented algorithm could improve the accuracy, measured by the average ranking score. More importantly, we find that when the data is sparse, the algorithm should give more recommendation power to the objects whose degrees are close to the user's tastes, while when the data becomes dense, it should assign more power on the objects whose degrees are significantly different from user's tastes.
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Padulo, Caterina, Luca Tommasi, and Alfredo Brancucci. "Implicit Association Effects Between Sound and Food Images." Multisensory Research 31, no. 8 (2018): 779–91. http://dx.doi.org/10.1163/22134808-20181308.
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Abstract A growing body of empirical research documents the existence of several interesting crossmodal correspondences between auditory and gustatory/flavor stimuli, demonstrating that people can match specific acoustic and musical parameters with different tastes and flavors. In this context, a number of researchers and musicians arranged their own soundtracks so as to match specific tastes and used them for research purposes, revealing explicit crossmodal effects on judgments of taste comparative intensity or of taste/sound accordance. However, only few studies have examined implicit associations related to taste–sound correspondences. Thus, the present study was conducted in order to assess possible implicit effects associated to the crossmodal congruency/incongruency between auditory cues and food images during the classification of food tastes. To test our hypothesis, we used ‘salty’ and ‘sweet’ soundtracks with salty and sweet food images, and asked 88 participants to classify the taste of each food image while listening to the soundtracks. We found that sweet food images were classified faster than salty food images, regardless of which soundtrack was presented. Moreover, we found a congruency effect, demonstrating that such soundtracks are effective in eliciting facilitating effects of taste quality classification with congruent food images.
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Galindo-Cuspinera, V., and P. A. S. Breslin. "Taste after-images: the science of “water-tastes”." Cellular and Molecular Life Sciences 64, no. 16 (July 9, 2007): 2049–52. http://dx.doi.org/10.1007/s00018-007-7088-9.
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MIWA, Kousei, Fukujyu KANEMURA, and Keiichi TONOSAKI. "Tastes Activate Different Second Messengers in Taste Cells." Journal of Veterinary Medical Science 59, no. 1 (1997): 81–83. http://dx.doi.org/10.1292/jvms.59.81.
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Satoh-Kuriwada, Shizuko, Noriaki Shoji, Hiroyuki Miyake, Chiyo Watanabe, and Takashi Sasano. "Effects and Mechanisms of Tastants on the Gustatory-Salivary Reflex in Human Minor Salivary Glands." BioMed Research International 2018 (2018): 1–12. http://dx.doi.org/10.1155/2018/3847075.
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The effects and mechanisms of tastes on labial minor salivary gland (LMSG) secretion were investigated in 59 healthy individuals. Stimulation with each of the five basic tastes (i.e., sweet, salty, sour, bitter, and umami) onto the tongue induced LMSG secretion in a dose-dependent manner. Umami and sour tastes evoked greater secretion than did the other tastes. A synergistic effect of umami on LMSG secretion was recognized: a much greater increase in secretion was observed by a mixed solution of monosodium glutamate and inosine 5′-monophosphate than by each separate stimulation. Blood flow (BF) in the nearby labial mucosa also increased following stimulation by each taste except bitter. The BF change and LMSG secretion in each participant showed a significant positive correlation with all tastes, including bitter. Administration of cevimeline hydrochloride hydrate to the labial mucosa evoked a significant increase in both LMSG secretion and BF, while adrenaline, atropine, and pirenzepine decreased LMSG secretion and BF. The change in LMSG secretion and BF induced by each autonomic agent was significantly correlated in each participant. These results indicate that basic tastes can induce the gustatory-salivary reflex in human LMSGs and that parasympathetic regulation is involved in this mechanism.
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Merie, Olha. "ARCHITECTURAL TASTE AS AN ARCHITECTURAL AND PSYCHOLOGICAL PHENOMENON, ITS FACTORS AND ROLE IN THE ARCHITECTURAL EDUCATION AND PRACTICE." Current problems of architecture and urban planning, no. 59 (March 1, 2021): 63–79. http://dx.doi.org/10.32347/2077-3455.2021.59.63-79.
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The article presents the results of a theoretical study of architectural taste as an architectural and psychological phenomenon, its factors and role in architectural education and practice. The peculiarity of architectural taste is facilitated by gustosology – complex science about aesthetic taste, its nature, peculiarities of formation and function in public life, role in the development of the general culture of personality and society generally. It is determined that architectural taste is an aesthetic pleasure derived from individual patterns of architecture preferences, which has an intellectual character, associated with the result of reasoning, sequence of evaluation and quick judgement, through which a non-trivial result is achieved by the proportionality of beauty. It was established that according to the theoretical research, the differences of architectural taste depend on factors: 1) professional and artistic (inherent to specialists – architects, designers and depends on the level of education and culture of a particular person); 2) sexual (for example, female tastes are more emotionally colored, more sensitive; they are mainly found in the design of the interiors of buildings); 3) national (hence – English, French taste); 4) ethnographic (for example, Hutsul style); 5) social (belonging to the noble family); 6) own and borrowed tastes (unification of tastes under the influence of fashion); 7) ecological (reflectses human’s attitude to the preservation and development of the eco-system); 8) educational (the study of tastes concerns the process of their formation in educational institutions); 9) physiological (perception of architecture); 10) psychological (temperament; psychological types of people by K. G. Jung according to the types of drawings of architectural objects (by Vinogradova E. I. and Barabanov A. A.). It is confirmed that architectural taste is formed throughout the life, and therefore may change. The results of the research are valuable for: theories of architecture; architectural education – for better understanding of students-architects by teachers of higher education institutions; for architectural practice in the field of urbanism and urban planning, as well as in work with customers; for the further experimental research, in particular, the identification of typology of architectural tastes of individuals and their psychological characteristics, which will be presented in the next publications of the author.
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Velasco, Carlos, Andy Woods, Jason Liu, and Charles Spence. "Assessing the Role of Taste Intensity and Hedonics in Taste–Shape Correspondences." Multisensory Research 29, no. 1-3 (2016): 209–21. http://dx.doi.org/10.1163/22134808-00002489.
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Taste liking influences the way in which people match tastes to shapes. However, taste–shape matching cannot be explained entirely by taste hedonics. Here, we assess whether variations in taste intensity influence such crossmodal correspondences. Participants were presented with five basic tastants in two concentrations and had to rate them on roundness/angularity shape scales, as well as in terms of liking, and intensity. The results revealed that taste quality, intensity, and participants’ liking of the taste significantly predicted the roundness/angularity of the tastants. The results also revealed a positive correlation between perceived intensity and roundness/angularity for each of the tastants except sweet, and a negative correlation between liking and roundness/angularity for all of the tastes. These results are discussed in terms of the mechanism(s) that underlie the crossmodal correspondence between taste and shape.
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Fernández-Carrión, Rebeca, Jose V. Sorlí, Oscar Coltell, Eva C. Pascual, Carolina Ortega-Azorín, Rocío Barragán, Ignacio M. Giménez-Alba, et al. "Sweet Taste Preference: Relationships with Other Tastes, Liking for Sugary Foods and Exploratory Genome-Wide Association Analysis in Subjects with Metabolic Syndrome." Biomedicines 10, no. 1 (December 31, 2021): 79. http://dx.doi.org/10.3390/biomedicines10010079.
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Taste perception and its association with nutrition and related diseases (type 2 diabetes, obesity, metabolic syndrome, cardiovascular, etc.) are emerging fields of biomedicine. There is currently great interest in investigating the environmental and genetic factors that influence sweet taste and sugary food preferences for personalized nutrition. Our aims were: (1) to carry out an integrated analysis of the influence of sweet taste preference (both in isolation and in the context of other tastes) on the preference for sugary foods and its modulation by type 2 diabetes status; (2) as well as to explore new genetic factors associated with sweet taste preference. We studied 425 elderly white European subjects with metabolic syndrome and analyzed taste preference, taste perception, sugary-foods liking, biochemical and genetic markers. We found that type 2 diabetic subjects (38%) have a small, but statistically higher preference for sweet taste (p = 0.021) than non-diabetic subjects. No statistically significant differences (p > 0.05) in preferences for the other tastes (bitter, salty, sour or umami) were detected. For taste perception, type 2 diabetic subjects have a slightly lower perception of all tastes (p = 0.026 for the combined “total taste score”), bitter taste being statistically lower (p = 0.023). We also carried out a principal component analysis (PCA), to identify latent variables related to preferences for the five tastes. We identified two factors with eigenvalues >1. Factor 2 was the one with the highest correlation with sweet taste preference. Sweet taste preference was strongly associated with a liking for sugary foods. In the exploratory SNP-based genome-wide association study (GWAS), we identified some SNPs associated with sweet taste preference, both at the suggestive and at the genome-wide level, especially a lead SNP in the PTPRN2 (Protein Tyrosine Phosphatase Receptor Type N2) gene, whose minor allele was associated with a lower sweet taste preference. The PTPRN2 gene was also a top-ranked gene obtained in the gene-based exploratory GWAS analysis. In conclusion, sweet taste preference was strongly associated with sugary food liking in this population. Our exploratory GWAS identified an interesting candidate gene related with sweet taste preference, but more studies in other populations are required for personalized nutrition.
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Kamash, Zena. "The taste of religion in the Roman world." Body and Religion 2, no. 1 (June 14, 2018): 25–45. http://dx.doi.org/10.1558/bar.36483.
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As well as providing an overview of taste and mainstream Roman religion through sacrifice and feasting, this article highlights some of the specific tastes, and possible menus, of Roman religion. I explore how archaeologists can use the evidence from plant remains, animal bones and objects, such as ceramics, to explore taste. I look at what evidence we have for the main taste groups: sweet, salty, bitter and sour. Case studies are drawn from the northwestern provinces and the Middle East with a focus on Mithraism and the worship of Mercury. I draw out how religious tastes differed from everyday life, and how these differed from god to god and from god to human in an effort to answer the question: what did Roman religion taste like?
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Erickson, Robert P. "The pervasive core idea in taste is inadequate and misleading." Behavioral and Brain Sciences 31, no. 1 (February 2008): 91–105. http://dx.doi.org/10.1017/s0140525x08003531.
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AbstractThe target article described the ubiquitous and often undefined idea of “basic tastes” as the basis for sensory coding in taste, and its attendant problems. The commentaries cover the full range of reaction to this argument, from full support, to qualification of the level of analysis to which “basic tastes” apply and the nature of empirical support, to full denial of either the characterization of the literature or that such characterization reveals any problem. Many commentators, and I, go on to propose other types and sources for taste analysis, which I relate to the “across-fiber pattern model.”
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Тянь, Фейфань. "РОЛЬ ЕСТЕТИЧНИХ СМАКІВ У ПРОФЕСІЙНІЙ ДІЯЛЬНОСТІ ХОРЕОГРАФІВ." Spiritual-intellectual upbringing and teaching of youth in the 21st century, no. 4 (2022): 579–82. http://dx.doi.org/10.34142//2708-4809.siuty.2022.145.
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The professional activity of choreographers is considered from the standpoint of aestheticizing the educational environment. The aesthetic function of the professional activity of choreographers consists in the formation of aesthetic tastes of young people. It is noted that the aesthetic tastes of choreographic art workers are the ability to distinguish true beauty from fake beauty, to reveal spirituality and to get rid of bad taste in life and professional activity.
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Chen, Hung-Wei, Yi-Mu Lee, and Shen-Li Chen. "The Taste Sensors with Conductivity Measurement." Open Materials Science Journal 10, no. 1 (July 15, 2016): 37–43. http://dx.doi.org/10.2174/1874088x01610010037.
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There are many types of electrical signal that can be sensed from liquid solution. Among them conductivity signal is more suitable than voltage signal for the study of liquid. Thus, we choose conductivity as the target sense signal for the study of taste sensors. We developed a chemical sensors array with seven chemical sensors. There are two groups in the designed sensors. The first group is mainly made by the material of conductive polymer, the second group is made by the material of bio-mimic. A statistical method call “Principal Component Analysis” (PCA) is used to process the job of classified the tastes. The PCA results show the taste sensors array can distinguish four basic tastes in liquid. The experiment results show that four basic tastes are successful classified by principal component analysis. Six sport drinks are identified and classified in salt area. The results also show that quantities of salt sample can be analyzed by PCA method.