A multimodal symphony: integrating taste and sound through generative AI by Matteo Spanio, Massimiliano Zampini, Antonio Rodà, Franco Pierucci

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Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste by Hongzheng Lin, Shuping Ye, Jiao Feng, Jinyuan Wang, Weiyi Kong, Junyang Wu, Fangting Zhang, Jiake Zhao, Jiayi Guo, Kaiyang Chen, Bugui Yu, Yun Sun, Zhilong Hao

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Integrated Transcriptomic and Metabolomic Analyses Reveal Changes in Aroma- and Taste-Related Substances During the Withering Process of Black Tea by Bernard Ntezimana, Wenluan Xu, Yuchuan Li, Jingtao Zhou, Sujan Pathak, Yuqiong Chen, Zhi Yu, De Zhang, Dejiang Ni

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Integrated Analysis of the Transcriptome and Metabolome Reveals the Network Regulating Fruit Taste in Sponge Gourd (<i>Luffa cylindrica</i>) by Yaqian Chai, Wenjing Qiu, Zhikun Li, Luyao Gao, Wenqi Dong, Peng Zhang, Shengjun Zhou, Xin Wang, Yuqiang Zhu, Yuyan Sun

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Long-term culture and morphological maturation of taste organoids enhance taste discrimination in a biomimetic biosensor by Shuge Liu, Yating Chen, Yuqi Chen, Yuxuan Yuan, Minggao Liu, Zhiyao Wang, Wei Chen, Liping Du, Chunsheng Wu

“…Taste bud organoids are three-dimensional structures created from taste stem/progenitor cells, integrated with transducers to develop the biosensor. …”
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Integrated transcriptomic and metabolomic analysis reveals the effects of forchlorfenuron and thidiazuron on flavonoid biosynthesis in table grape skins by Ting Zheng, Pengcheng Zhao, Jiang Xiang, Lingzhu Wei, Wanting Shen, Jiang Wu, Jianhui Cheng

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The texture-taste connection: Multimodal sensory neurons in fly larvae. by Katrin Vogt

“…Eating is a multisensory experience: food's smell, look, and texture are as important as taste. A new study in PLOS Biology shows that fly larvae respond to food texture and integrate information from different modalities within a single gustatory neuron.…”
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Comprehensive New Insights into Sweet Taste Transmission Mechanisms and Detection Methods by Yuanwei Sun, Shengmeng Zhang, Tianzheng Bao, Zilin Jiang, Weiwei Huang, Xiaoqi Xu, Yibin Qiu, Peng Lei, Rui Wang, Hong Xu, Sha Li, Qi Zhang

“…Sweet taste plays a pivotal role in human dietary behavior and metabolic regulation. …”
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An integrated approach to assessing the quality of wines sold on Maikop consumer market by L. V. Lunina, Z. T. Tazova, N. T. Siyukhova

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When the Plot Thickens: Writing the Textured Children’s Novel in an Era of Corporate Taste by Noah Weisz

“…Agents’ own “corporate taste” (a term coined by scholar Laura B. McGrath) influences what gets written and published, bending children’s literature toward stories with a fast-paced, straightforward, easily pitchable plot. …”
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Tasting Politics? The Relationship Between Neoliberalism, Political Consumerism, and the Slow Food Movement by Çağdaş Ertaş

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Waste-to-Taste: Transforming Wet Byproducts of the Food Industry into New Nutritious Foods by Anna Koptelova, Aurélien Ducrey, Bénédicte Lunven, Léa Köller, Natalia Nagornova, Edouard W. Appenzeller, Tiffany Abitbol

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Factors associated with loss and recovery of smell and taste after COVID‐19 infection by Diego E. Razura, Ido Badash, Bozena Wrobel, Kevin Hur

“…Abstract Objective To identify predictors associated with loss and recovery of smell and taste after COVID‐19 infection. Methods The Integrated Public Use Microdata Series (IPUMS) 2021 National Health Interview Series (NHIS) database was used to analyze factors associated with loss and recovery of smell and taste in respondents who had a previous COVID‐19 infection. …”
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Exploring the impact of key physicochemical properties of rice on taste quality and instant rice processing by Wen Yang, Xiaoling Li, Xiaohang Zheng, Mengyuan Wang, Wenxu Pan, Pin Liu, Zehua Zhang, Caixiong Gong, Ling Zheng, Hua Yuan, Ting Li, Weilan Chen, Peng Qin, Peng Qin, Yuping Wang, Shigui Li, Shigui Li, Bingtian Ma, Bin Tu, Bin Tu

“…Taste quality is one of the most important indicators for assessing the quality of rice. …”
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An Inquiry Into the Pedagogy of the Sensory Perception Tasting Component of Wine Courses in the Time of COVID-19 by Adam Carmer, Natalia Velikova, Jean Hertzman, Christine Bergman, Michael Wray, Taricia LaPrevotte Pippert

“…The group discussed their experiences and addressed the pedagogy, logistics, and potential problems of maintaining the sensory perception (seeing, smelling, and tasting) component as an integral part of wine courses regardless of the class format. …”
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Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes by Łukasz K. Kaczyński

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Sexual failure decreases sweet taste perception in male Drosophila via dopaminergic signaling by Gaohang Wang, Wei Qi, Rui Huang, Liming Wang

“…Sweet taste perception, a critical aspect of the initiation of feeding behavior, is primarily regulated by an animal’s internal metabolic state. …”
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Four individually identified paired dopamine neurons signal taste punishment in larval Drosophila by Denise Weber, Katrin Vogt, Anton Miroschnikow, Michael J Pankratz, Andreas S Thum

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AI-driven prediction of bitterness and sweetness and analysis of receptor interactions by Hiroaki Iwata

“…Understanding the molecular mechanisms governing sweetness and bitterness is essential for identifying desirable taste characteristics in natural and synthetic compounds. …”
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xBitterT5: an explainable transformer-based framework with multimodal inputs for identifying bitter-taste peptides by Nguyen Doan Hieu Nguyen, Nhat Truong Pham, Duong Thanh Tran, Leyi Wei, Adeel Malik, Balachandran Manavalan

“…Abstract Bitter peptides (BPs), derived from the hydrolysis of proteins in food, play a crucial role in both food science and biomedicine by influencing taste perception and participating in various physiological processes. …”
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