Science topics: Biological ScienceNeuroscienceTaste
Taste - Science topic
The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.
Questions related to Taste
What are some traditional or innovative recipes that feature foxtail millets, and how can they be adapted to suit different tastes and preferences? Are there any cultural or historical associations with foxtail millets that can help promote their consumption and appreciation?
I was suggested to think of consumer behavior/psychology and tasting/consumption experience of some food in diferent national cuisine.
May I get some detailed directions or case studies on this subject?
My research is about convert agricultural waste into food using food processing techniques. My existing objectives are production, cost analysis, and evaluation of product in terms of color, taste, aroma, etc. I need at least 1 or 2 objectives more.
There are cases of complete absence of smell, hearing or vision at birth, but none of total bilateral absence of vestibular function. What about taste? It seems so rare it is doubtful if it genuinely exists.
I am currently using capsacin alkaloid via extraction process of acid base extraction process from red chillies. So in it at final stage got a light cream colored powder. Whose test was not spicy. But it was a little salty.
Getting adequate nutrition can be a challenge as get older. With age, the number of calories need begins to decline. Every calorie consumes must be packed with nutrition in order to hit the mark. In addition, the ability to taste food declines, blunting appetite. Some foods become difficult to chew or digest. Several key nutrients, in particular, may be in short supply as get older.
So, what nutrients and vitamins can benefit us with aging? And how to get enough?
All comments and contributions are welcome.
I want to gain some information on volatiles(aroma) and non-volatiles (Taste) molecules and methods of analysis in Cocoa Butter
Sustainable proteins such as insects are on the rise. I am wondering if there are researchers or groups out there working on specifically improving Taste?
I would like to taste the antimicrobial activity and determine the Minimal Inhibitory Concentration (MIC)of vegetable oil, can any one help me to know how i dilute my oil to have different cocentrations ?
Im conducting a study where I want to investigate consumer attitudes and purchase intention via questionnaires. I know that product related attitudes (price, taste etc) affects purchase intention, but I'm interested in investigating other areas. Do I need to include these product related attitudes in my questionnaire and control for them in my analysis, or can i disregard/exclude these variables entirely from my study?
Thanks in advance.
What are the most important primary and/or secondary metabolites which contribute to a perishable taste in tomato fruits?
Any idea is appreciated.
Sugar is sweet & loved by all, but doctors campaign not to take it after a certain age. If an octogenarian wanna taste sweetmeat everyday, what to tell her? Again, it's believed that almost all sweeteners are harmful, even carcinogenic!! Your opinion, please.
I tried to cover the bitterness of the bioactive compounds of a medicinal plant by encapsulating them using the nanophytosome technique putting them in a sweet food product, but it did not work.. Please suggest an aprroved way to overlap this problem for the food product or the bioactive compounds phytosome.
I want to formulate l-carnitine tartrate (as 500 mg l-carnitine) as chewable tablets. Does anyone have experience in this field?
I Do academic project on Formulation of Buccal mucoadhesive tablet.
I use Drug having bitter taste, acidic pH (1-2) and very hygroscopic. I want to mask bitter taste, irritation and hygroscopicity.
I think Eudragit used for make dipersion of Drug- Eudragit for mask taste, irritation and hygroscopicity.
Please tell what grade of Eudragit usage is more prefferrable.
I think The suitable grade of eudragit must have
i) Drug release in Buccal cavity/ saliva
ii) Mask bitter bitter taste
iii) Protect/ prevent hygroscopicity API
Please any one have reference please send to me.
Please give valuable suggestion and idea to me.
As part of our research, we monitor patients' various symptoms in order to detect new variants of the Coronavirus by analyzing the COVID-19 data.
We need to include a new symptoms dataset. Unfortunately, we do not have access to any decent data.
It would be great if you could provide us patients' datasets of your paper, including their gender, age, location, date, and more importantly, their symptoms like fever, fatigue, cough, and loss of smell and taste.
There are some researches such as (App-Based Tracking of Self-Reported COVID-19 Symptoms: Analysis of Questionnaire Data) in the literature. But I do not know of the availability of their dataset.
Do you have any suggestions?
I know 2 women who have lost their senses of taste and smell after being diagnosed with COVID-19, but have not met a male with this symptom. Is there research on recovery and gender?
I'm a 4th year undergraduate in University Of Colombo School of Computing (UCSC) in Sri Lanka. I'm doing my final year research based on Taste and EEG data that is recorded of taste sensations. Where I was trying to find a public data set but couldn't find any. Does anyone know how can I find a EEG data set of Taste. Your responses and help will be much appreciated.
our team working on health and personal food
I am looking for is there any way to quantify the taste of food, specifically meat?
Many thanks for considering my request.
Most researchers studying the taste active components of seafood perform specific analyses for classes of molecules they think will be taste active since previous research found them to be, such as amino acids, nucleotides, organic bases/acids, sugars, and minerals. But what if other molecules are taste active and aren't being found because the chromatography conditions or pre-treatment don't allow them to reach the detector?
As my experience and many consumer experience they feel the different taste of the same item served cooked in a different source, is it real or not, what is the reason behind this.
There has been increasing literature on people losing their sense of taste and smell due to a COVID-19 infection. Do any of you neurologists have opinions on why people with COVID get these symptoms and how long it would take to recover post-COVID?
Hi! looking at the study below could you please tell me what the design would be?? would it be way two way repeated measures anova or manova or one way???
also, what would the iv and dv be? I have - DV: bitterness, acidity, aroma
Within participant factor: background noise
IV - Two levels: loud/less loud
Bravo-Moncayo et al. (2020) assessed the effects of urban noise on consumers' coffee tasting experiences.
Thirty-six participants were asked to rate the bitterness, acidity and aroma intensity of a cup of coffee when exposed to loud (85dB) background noise of a food court during busy hours.
After cleansing their palates, they were then asked to evaluate the bitterness, acidity and aroma intensity of another cup of coffee while listening to a less loud (65dB) recording of the same background noise. Participants were not informed that the coffees they tasted were the same in both conditions.
Marketing strategies often use some aspects of human nature to create better results, balancing among ethics and profit. Sensory marketing is area of psychological marketing based on “embodied cognition” –concept that bodily sensations help to determine human decisions without conscious awareness. Consumers don’t perceive such messages as marketing and don’t react with the usual resistance. Taste is unique among other sensory systems in association with mechanisms of reward and aversion. The sense of taste is the most intimate one since it is related to close contact with consumer. It is also closely related to obesity. The background of obesity is genetic, metabolic, behavioural and environmental: the rapidity with which obesity is increasing suggests that behavioural and environmental influences are those accelerating the epidemic. Traditionally, “addiction” is applied to the abuse of drugs that activate the brain’s reward pathways. Recently, there is wider understanding of the term including so-called “behavioural addictions“. Food addiction relates to loss of control, overconsumption and withdrawal symptoms. The problem is a concept of ethical marketing. If we classify obesity as an addiction, sensory marketing targeting food is doing much more harm by marketing food in inappropriate way than we thought.
The field of food and beverage industry lack of term to define overall perception of taste and flavor.
Dr. Spence proposed FLAVE as a term to describe the overall perception of taste and flavor. Is there any other proposals?
I was wondering if tannins in black tea were harmful. I also see a lot of affirmations related to the tannin content of a cup of tea, which make no sense, as the tannin content depends a lot on temperature and time.
From experience, the difference between making black tea at 90 degrees C and brewing for 3 minutes and making tea at 100 degrees C and brewing for 4 minutes is the difference between normal taste and a very bitter taste.
I know that tannins can cause cancer, but do all of them? Also, they reduce absorbtion of nutrients from food - is it ok if we drink tea one hour after eating?
I am attempting to start conditioned taste aversion with B6 mice, is there something that mice love more than saccharin solution, or is saccharin solution the way to go? All the papers I looked at have saccharin or sodium saccharin, but I was curious to see if there were any secret tips. A while back, we were told to use cocoa pebbles for the radial arm maze because the mice love them.
Conventionally, the perceived knowledge of flavor must be volatile substances in gas form. We have proved that retronasal could be formed perfectly by non-volatile or less volatile substances. We hypothesized that retronsal aroma were transferred to retronasal cavity in form of aerosol. The soft palate brushed the residues in form of aerosol containing liquid droplets or powder particles of food and beverage in the inner layer of laryngopharynx after swallow.
The aerosol referral is the key to individuate the flavor and taste. Aerosol referral is also the key to understand the perception of flavor and sense.
My mom (55 y.o.) has been sick with covid-19 for 10 days.
She had very mild fever(37.2degC) for the first 2 days. She took Nimesil just in case it keeps increasing. Then for the next 7 days she didn’t have any fever and she didn’t took any medicine, but she was having extreme fatigue. She has been feeling very unwell and we can’t figure out what exactly is wrong: she doesn’t have any pain, she has no difficulty breathing, her saturation is around 97%, she had no cough or anything, she didn’t loose her sense of smell/taste. But very often she would have her body temperature going down to 35.8-36.0.
And now, after 9-10 days, all of a sudden, she has fever with 38degC and she still has extreme fatigue, can someone explain what’s going on? Is it normal?
I'm looking at nutritional foodstuffs and games/activities to slow down dementia. As part of this I have been making foods high in antioxidants and balanced with nuts, dark chocolate etc. and trying them out on my self for taste, construction etc. before working on detailed studies post finding some basic designs.
I have regular blood tests and my potassium has risen to 5.3 which, excluding certain medical conditions, leads me to nutrition as that is the only thing I have changed as my diet is very high in antioxidants. I know that too much can lead to "reductive stress"/"oxidise stress" but there is limited information on this from nutrition induced as studies are in the main from injecting mice.
If I am right in my logic that too much antioxidant creates a high potassium level than I am going to have to go back a few steps and reconsider my basic design, as always, safety first.
The five widely known basic organs and senses: sight, taste, touch, hearing and smell; They are in charge of making us see, hear, smell, taste and have tactile sensitivity. Each organ is associated with a sense:
The eyes are associated with the sense of sight (vision).
The ears are associated with the sense of hearing (hearing).
The nose is associated with the sense of smell.
The tongue is associated with the sense of taste.
The skin is associated with the sense of touch.
- One of the most fearsome diseases that often reduce our life expectancy is cancer, all the more so when it is detected in an advanced stage and when there is little to do in terms of cancer treatment, limitation of damage and survival.
- Cancer is a tissue that breaks the cellular biological rules of coexistence with normal and healthy cells of organs and tissues.
- When cells reproduce in a disorderly manner, they invade and crowd a space destined exclusively for a certain type and quantity of cells in a characteristic tissue.
- If normal cells detect said alteration, they could send biochemical and molecular signals that would alert in an early way of said change, by way of alarm.
- Cell replication and programmed apoptosis, in addition to cell mobility together with the intracellular organelles involved, could be the targets to be studied; stimulus type and cell deformation in spaces crowded by a multitude of invading foreign cells.
- Understanding this ability to detect deformation, measure it, and react accordingly can have important implications in understanding processes such as cancer growth and homeostasis.
Depending on the disease, it will be possible to recognize the symptoms even on the dry product?
Which compounds will be affected and how?
A patient with hereditary desminopathy (mutation Thr341Pro DES in a heterozygous state) with disease progression has a significant decrease in taste. How can this fact be explained?
Let me begin by stating that statistics are unfortunately no strength of mine.
I have conducted a questionnaire assessing loss of smell/taste in healthcare workers during the COVID-19 pandemic for my MSc thesis. I have surveyed 254 HCWs of which 44 reported loss of their smell and taste. The first question asked whether the participant had experienced a loss of smell or taste within the last 6 months (yes/no). The next question enquired whether the participant had experienced a burning or tingling sensation within the 6 months (yes/no).
I would subsequently like to compare the results of these two questions in order to establish if participants who reported a loss of smell and taste were statistically more likely to experience a burning and tingling sensation than those who did not report a loss of smell or taste.
I have already run a Chi-square test using spss however my assumptions have been violated so I want to ensure I am using the correct statistical test.
Any suggestions/guidance would be greatly appreciated. Thank you in advance.
It is often believed that the taste of a produce is better if a crop is receiving nutrients from organic source. How far its true and why ? Crops take N either in the form of ammonium or in nitrate form and never directly as urea or FYM. So, why organic source is believed to be better for taste of the produce ? (I am soil asking for soil properties)
I've been reading around GC for use in food analysis (quality, taste, aromas) and was wondering if there any great benefit of combining FTIR and MS in one system.
I understand the complementary information from both methods on isomer structures for example. Recently, literature uses dedicated GC-MS and GC-FTIR. So, I was wondering if this is because:
1. FTIR spectra are rarely needed for general research.
2. System setup is so much simpler when separated that it's worth the money to get a dedicated system.
3. Combining the two is a hell of a task (synchronization?) and not worth any money.
4. Combining the two isn't effective (sampling speed, LOD, type of things)
I might be missing something important as I haven't worked with GC yet.
I found the topic quite interesting as a "pastime read", so I'd appreciate any views. Maybe somebody with experience from the 80s? From what I found it was quite a thing back then.
The anchovy is mostly intended for the production of fishmeal, because its taste and smell are not very pleasant before the taste of people, thus wasting the great nutritional value of the anchovy.
Are sudden absence of sense of smell and taste mean Covid-19 infections in the absence of other symptoms?
Mango is popularly known as king of fruits. Hundreds of varieties of mangoes are produced in the world over. Some of them are most liked and popular because of their taste and deliciousness such as 'White Chonsa'. However, this king fruit is highly sensitive to weather and environmental conditions. The question here is about the kind of physical environment (temperature, precipitation, atmospheric humidity, soils, soil moisture etc.) that is most desirable for the optimum production of best varieties of mangoes. In addition to this which type of of areas are most appropriate for mango production. Research based scientific answer would be helpful to understand the question.
I want to understand what is the difference in taste for a seasoning ( like Sour Cream or barbeque ) when delivered on a fabricated chip vs a slice & fried potato chip ?
Also, what type of seasonings work better on a Fabricated chip ( with possibly higher starch content) vs a Regular potato chip ? For example, is a 'Dairy flavour' delivered better on a Fabricated chip ? Are spicier flavours delivered better through a regular slice & fry chip ?
Steam distilling is great, but in this case it is leaving an off putting smell and taste in the desired end product. Are there any other methods to distill the volatile oils without direct solvent extraction of the plant? We do not want to use solvent directly on the plant because it will pick up other compounds that we cannot have in our end product.
I have collected a Citrus species and proposing that it may be a new variety/species upon some differences in the morphology of fruit and leaf and taste of the fruit. Now I am looking forward to confirming if it is a truly new one using molecular tools or not? Could you give me a suggestion for a molecular tool/method which is simple, efficient, and reliable for the confirmation?
Many thank for your help
It is important to be vigilant while selecting a book to read. Many qualities can be developed in us by reading good books beside enriching our experience and expanding our knowledge. On the other hand, bad books spoil our taste and develop unhealthy habits.
What is a good book, article, or blog you recommend? and if possible why is it worth reading?
Thanks in advance for your participation.
There are prohibitions in a few cultures, including Indian cultures, that seemed to be related to the notion of ritual impurity. Sharing a cup, vessel or cutlery while eating or drinking beverages is one such prohibited habit. Tasting food using a spoon and putting it back into food being cooked is another. Ordering a dessert and sharing it with everyone around the table dipping their spoons into it is yet another. Many Indians who have spent some time in Europe or in the Americas have “learnt” to overcome these prohibitions. In fact, they find it amusing when they see some of their compatriots show inhibitions to be “westernized”!
In a world in which virus diseases are threatening to become pandemics, the old cultural practices may be valuable to prevent saliva-borne infections. Comments are invited, particularly from medical doctors and microbiologists. Actual prevention of the spread of infections is one thing, and creating awareness of undesirable practices is another. A clear unwillingness to practice habits that could possibly harm others helps both ways.
In this context, it is worth reading about how mumps spreads and what damage it can do.
Srinivasan Ramani (also on my blog Obvioustruths.blogspot.com )
I have a practical problem with datasets perhaps not ready yet for stats, but looking for advice.
There are 4 different groups (representing 4 animal diets) I'd like to compare. For each group we acquire ~20 different parameters including the dependent variables (eg, taste liking score), and we have 3 repetitions/observations of these parameters.
what test can I use to do inter-group comparison?
How many observations should I do per each group to get to statistical relevance?
The tested parameters for by-product : Applicable, usefull and cheaper
The tested parameters for bakery products
were taste, aroma, mouth feel, crumb texture, crumb color, (break & shred), crust color and symmetry shape.
Can someone tell me how to increase the shelf life of pickles to 6 months to 1 year..?
Below are details
- Should not have artificial preservatives
- Packaging should be glass bottles
- Quality of the product should not deteriorate (Taste and authenticity should remain same)
- Cannot use Retort because it is deteriorating the taste of the product.
Water treatment plant systems (WTPS) to supply water need to amount of water inlet. Based on this, the beat water resources to supply is the Lake or Reservoir. Sometimes in spring and summer after increase of water temperature and nutrient Harmful Algae Bloom occurs and high volume of algae inter to the WTPS and cussed to taste and odor and sometimes toxins in drinking water.
I grew up on a farm with the change of the soybean from animal feed to human. I know that it was always used in some cultures but I remember when in the 1970's, it was the "new" wonder food. I also remember trying a few soy-based food products that tasted cardboard like. There have been improvements in taste. I still think that flax is better, at least, in my experience with both. That is another discussion though.
Soybeans are grown world wide, so, do different climates affect the potency? Also, obviously, do the cultivating methods (manual labor, poor soil, limited fertilizer, high mechanization, presence of pestilence and the chemicals used to control it, storage and distribution) make some varieties more potent?
Hi, I am making a report on the environmental impact of different systems of lettuce production, open field, greenhouse production and indoor farming. But I also want to highlight if there are any differences in taste, texture or nutritional content. I would be grateful for any leads to relevant research.
Do you think the nutritional value or medicinal properties consider by people? or other factors such as taste, price, ...... are the main reason for this regard?
I am working on resole and Novolak phenolic resin but my new tast is to develop Catalin phenolic resin which can be shaped into different colors.
Unlike some recent results in aquaculture suggested, acceptable tastes and flavours have been developed in agriculture and animal husbandry over the ages and the changes from the wild state to domestication have been positive. Perhaps one has to wait longer for novel research developments to expect similar acceptable results in aquaculture too.
sweet taste receptors.
i am thinking of binding casein with sucrose. I was wondering when consumed, can the sweetness be tasted?
We are looking to a good sniffin' test to evaluate smell discrimination and detection. It will be a sample of 40 participants.
I want to measure TSS and pH for the best ratio but I did not find any suitable method to conduct this study.
Sometimes when I eating an apple, I feel that the the lower part (blossom) of the apple more sweeter, whereas the upper part (middle to top) is often more watery and feels less sweet than lower part. Please provide me logic. Thanks in advance.
I’d like to know if there is anything currently used to inhibit or block fat taste perception in humans. I haven’t been able to find anything!
I have made some powder of Moringa leaves and tried to made tea from it. The color and appearance of that tea is similar to green tea. But the taste and flavor of that tea is raw and unpleasant. How can I improve that taste?
I was researching for debittering process on soy milk hydrosilate, and I'm using activated carbon to debitter it. I'm doing trial and error test and I can't find the correct method for debittering process. I'm using granulated activated carbon with comparison 0.5 - 1 gram per 1 gram protein on soy milk, and I just stir it together.
The process result are :
- Bitterness not decrease significantly
- The color of the milk is quite gray
- The taste of the milk is affected by the flavour of activated carbon
Any recommendatiom for the mash of the activated carbon, how to filter it, and how to decrease the bitterness??
Why taste sensation is altered by levadopa?
I'm aware that a few millennia ago, humans have observed that ants were attracted to urine which led to the practice of tasting urine for diagnosis. Would we see ants getting a comeback and work with physicians as an effective and cheap alternative for chemical tests?
Often it is difficult to add the correct number of chiles in cooking so that required taste is obtained . Estimating the hotness ( Scoville Heat Unit )
would help in meeting targetted taste. It seems a visual inspection of shape , color, tip and examination of sliced insides should help. Any and all are welcome to express their suggestion.
In the intro of the article above (Djeziri, 2018), the researchers reference the "low lingual detection of fatty acids" and "high preference for dietary lipids" associated with obesity, concluding that "low oro-sensory detection of lipids will further contribute to high dietary fat intake in obese subjects."
What is the logic here? That if you can't taste the fat as strongly, it takes more fat to satisfy your desire for fat, so you over-consume? Miscalculation due to under-reporting?
In the methods, they use an overnight (12-hr) two-bottle preference test between solutions of oleic acid (0.2% w/v) [fatty taste] and xanthan gum (0.3% w/v) [control].
But in the results, lean rats (and high-fat diet rats with OLA treatment) consumed significantly more oleic acid than the control, and obese rats consumed more control that oleic acid.
Shouldn't the obese rats have consumed more oleic acid? If obesity is associated with greater fat preference?
Hello Dear Researchers and Professors,
We want to make Khakhara having various fruit flavour. But now as we mix up the fruit powder with the flour it got burnt at the time of roasting and tastes very bad.
So solution is needed for this process, If any other technique or idea is there than please share.
Many researches processed musical tastes in adulthood, respectively. in adolescence, but rarely we find contributions about the musical tastes in childhood. Do you know some papers, articles, researches, which are described musical taste in childhood? Do you have some ideas, which is a most effective approach for investigation of music preferences frame in childhood?
I am progecting a descriptive sensory evaluation of rye crackers covered with sesame seeds.
These products are caratterized by off-notes of burned and oxidized. Also, the rye give to the crackers an acid taste.
We are giving 3 or 4 samples during each session and providing apple' slices in order to "clean" and un-saturate the mouth among each product. The usual un-salted crackers that we ordinarily use seem not effective for the panel.
Unfortunatily, we are having some problem in providing fresh apples every time. It would be better for us to use something that we can storage for a medium-long time.
So, here my question: What can we use instead of apples?
As a barista, I do cupping regularly. Whenever tasting some natural and honey, especially red and black honey, processed coffees, I notice some flavor notes such as, banana, cashew, jackfruit, snake-fruit, durian ,and cider are present. I'm curious about how do those flavors above modulated? And why do those flavors commonly present on natural and honey process?
As my doctor kept amazed and felicitated me for my blood analysis results, "They look like an athlete's ones!", I got aware how common had turned cholesterol and sugar problems, that doctors are surprised not to find them in a woman my age.
"Why don't do you nutrition courses, because there are easy, cheap and tasteful solutions. You'll cut 80% problems off and save a lot of money"
"Social Security also relies on pharmaceutical industries, and they don't appreciate the idea of 80% problems solved."
As an art enthusiast, I find it somewhat discouraging that scholarly articles in such fields as philosophy, literature, film and history of art, despite the prestige and the significance usually associated with them, are scarcely received by the general public. I believe, as scholars in any field, scientific or artistic, we should find more effective platforms, other than periodic academic journals, to give vent to our insights. I wish to know if anyone has had the same feeling or concern in his/her field of study and, if so, what strategies one can use to overcome the barriers to presenting scholarly work as tuned to the general taste.
Thank you everyone.
Hallo, i am working for rice grain quality and nutrition. As we know rice variety has different taste. Some are accepted by the consumer some are not. Any idea how i can differentiate taste or where i can find the appropriate procedure for analysis. Usually we are doing sensory evaluation for taste.
Im currently using clarithromycin taste masking granules (27% taste masked granules ) for this project. Also using sucralose , sugar, titanium dioxide , citric acid, xanthum gum, salt as exipients in this formulation . But when drinking this and if we bite a single granule of the taste masking granule. it will give the bitter taste (after taste) . There is no way to cut of that bitterness.
Any suggestions please.
During induction of general anaesthesia, is there any established sequence of onset of disabilities like vision, hearing, smell, taste, temperature, sensory, motor, and so on? Do they have any sequence of regaining as well during recovery?
Experiment which usually deals with mimicking human perception like taste and smell required precision in comparison of two sets of results - one set of result obtained from the instrument like e-tongue and e nose or other sensors; while another set of result from the expert people like tester.
The results are usually in two different space so how can we compare these two kind of result to bring some realistic model.
I want to perform a taste test on bitter gourd grown in aquaponics experiments.
What is the scientific research design for taste test?
What questionnaire should I set?
Any relevant scientific article, please.
Different chemicals are added to different canned Juices as preservative or additives. These chemicals increase shelf life of juices and enhance its taste and nutrients quality. Some of these chemicals may have negative impacts on health.
What are those chemicals that are added as preservative/ additives to juices?
The taste on the product is evident. Is it toxic?