Sugar cane extracts as natural taste modulators: potential for sugar reduction in beverages and beyond by Thalia Marina Llalla Vidal, Gregor Macnab, Shane Mitchell, Matthew Flavel, Matthew Flavel

“…Yet, achieving sugar reduction without compromising taste remains a major challenge for manufacturers. …”
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Miraculin Can Contribute to a Reduction in Inflammatory Biomarkers and Cachexia in Malnourished Patients with Cancer and Taste Disorders by Ana Isabel Álvarez-Mercado, Bricia López-Plaza, Julio Plaza-Diaz, Lucía Arcos-Castellanos, Francisco Javier Ruiz-Ojeda, Marco Brandimonte-Hernández, Jaime Feliú-Batlle, Thomas Hummel, Samara Palma-Milla, Ángel Gil

“…Twenty to eighty-six percent of cancer patients suffer from taste disorders (TD), which are associated with an increased risk of malnutrition. …”
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Enhancing Salty Taste Perception in Stroke Patients via Anodal Electrical Stimulation to the Chin by Masahito Katsuki, Taiki Fukushima, Naomichi Wada, Tetsuya Goto, Ayana Imai, Yasuko Hanaoka, Takuji Yasude, Kazuma Kaneko, Tetsuyoshi Horiuchi

Subjects: “…anodal electrical taste stimulation…”
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The Pharmacochaperone Activity of Quinine on Bitter Taste Receptors. by Jasbir D Upadhyaya, Raja Chakraborty, Feroz A Shaik, Appalaraju Jaggupilli, Rajinder P Bhullar, Prashen Chelikani

“…Bitter taste is one of the five basic taste sensations which is mediated by 25 bitter taste receptors (T2Rs) in humans. …”
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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

“…Furthermore, at T60, a general reduction of all microbiological parameters in cheese based on lamb rennet was observed. …”
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Allelic variation of the Tas1r3 taste receptor gene affects sweet taste responsiveness and metabolism of glucose in F1 mouse hybrids. by Vladimir O Murovets, Ekaterina A Lukina, Egor A Sozontov, Julia V Andreeva, Raisa P Khropycheva, Vasiliy A Zolotarev

“…However, the loss of the functional Tas1r3 allele was associated with a small decline in the long-term intake and preference for sweeteners and reduction of plasma insulin and body, liver, and fat mass.…”
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The Role of Bitter-Tasting Substances in Salivation and Swallowing: Results of the Pilot Study by Ekaterina Oganesiants, Varuzhan Sarkisyan, Anastasiya Bilyalova, Vasily Isakov, Alla Kochetkova

“…The findings can be utilized to modify the physiological responses to bitter-tasting substances when developing novel food formulations.…”
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Effect of Annealing Treatment on Sensing Response of Inorganic Film Taste Sensor to Sweet Substances by Tomoki Shinta, Hidekazu Uchida, Yuki Hasegawa

“…The effect of annealing treatment on an inorganic film for taste sensors has not been fully elucidated. In this study, we developed an inorganic film taste sensor using SnO₂ as a sensitive film and evaluated the effect of annealing treatment on its sensing response to sweet substances. …”
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Comparative Evaluation of Visual and Taste Distraction Techniques using RMS Pictorial Scale in making of Periapical Radiographs by Parimala Tyagi, Shikha Mali, Saumya V Rathi, Nikita Agrawal, Anup Kumar, Jinu M Abraham

“…The highest anxiety reduction (mean difference) was seen in the visual distraction technique followed by taste distraction and no distraction technique. …”
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It tastes sweeter when melted: Exploring the impact of food temperature on tongue temperature and perceived sweetness/vanilla by Hannah McNeill, Rebecca Ford, Ian Fisk, Margaret Thibodeau, Gloria Liu, Marion Doyennette, Qian Yang

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The three-dimensional structure prediction of human bitter taste receptor using the method of AlphaFold3 by Takafumi Shimizu, Rio Ohno, Michihiro Kayama, Kenta Aso, Yasuyuki Fujii, Yoshitomo Suhara, Vittorio Calabrese, Naomi Osakabe

“…The structural properties of these T2Rs may be related to their ability to recognize thousands of diverse bitter substances through interaction with the taste receptor-specific G protein, α-gustducin. The present study provides evidence that AF3 can advance our understanding of T2R structure and research into the biological activity of T2R-ligand interactions in health-related processes, including risk reduction of obesity and diabetes.…”
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Formulation, in vitro characterization and optimization of taste-masked orally disintegrating co-trimoxazole tablet by direct compression. by Chernet Tafere, Zewdu Yilma, Solomon Abrha, Adane Yehualaw

“…Taste masking was determined by comparing taste threshold value and in vitro drug release. …”
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Development of seasoned green mussel (Perna viridis) with sodium reduction using stealth reduction approaches by Passakorn Kingwascharapong, Jarupat Janthueng, Peeraya Kongsorn, Sasina Sanprasert, Nantipa Pansawat, Nawaporn Wannawisan, Kanrawee Hunsakul, Ali Muhammed Moula Ali, Lutz Grossmann, Samart Sai-ut, Jaksuma Pongsetkul, Suphat Phongthai, Wanli Zhang, Saroat Rawdkuen

“…The study consisted of two parts: The first part studied two types mussel seasonings (‘Pad-char’; PC and ‘Prik-Pao’; PP) with various sodium reduction levels (30, 70, or 100 %). The difference in taste profiles was confirmed using an electronic tongue technique and consumer acceptance trial. …”
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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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Applying the Triangle Taste Test to Assess Differences between Low Sodium Salts and Common Salt: Evidence from Peru. by Lorena Saavedra-Garcia, Antonio Bernabe-Ortiz, Robert H Gilman, Francisco Diez-Canseco, María Kathia Cárdenas, Katherine A Sacksteder, J Jaime Miranda

“…This change would likely have effects on palatability and taste of prepared foods, yet a threshold to discriminate sensorial changes can be determined. …”
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Yeast protein‐derived γ‐glutamyl peptides prepared by transpeptidation reaction exhibit a pronounced taste‐enhancing effect by Jiaying Liu, Yu Fu, Liang Ma, Hongjie Dai, Hongxia Wang, Hai Chen, Hankun Zhu, Yong Yu, Xin Liu, Zhengfang Liu, Yuhao Zhang

“…Abstract A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in natural foods are relatively low. …”
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Alteration in Taste Perception among Young Children following the Use of Oral Irrigants in Pulpectomy Procedure: A Randomised Controlled Trial by S Praveen Kumar, R Ramesh

“…Chlorine dioxide exhibited the most substantial reduction in taste alteration scores from T0 (2.96±1.24) to T1 (1.40±0.76), followed by Saline (T0: 3.12±1.01; T1: 2.24±1.27). …”
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Formulation development and production technology for a drink based on curd whey with the addition of fruit and vegetable raw materials by E. S. Smirnova, E. O. Melnikova, E. V. Razhina, N. L. Lopaeva, O. V. Chepushtanova

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The Effect of Selenium on Rice Quality Under Different Nitrogen Levels by Yuqi Liu, Bingchun Yan, Ya Liu, Yuzhuo Liu, Liqiang Chen, Hongfang Jiang, Yingying Feng, Jiping Gao, Wenzhong Zhang

“…Furthermore, Se application increased the Se content in rice by 46.48–141.82% and enhanced the taste value by 14.88–22.73%. It significantly improved the nutritional and cooking qualities of rice and positively influenced its appearance. …”
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ALTERNATIVE METHODS OF TECHNOLOGICAL PROCESSING TO REDUCE SALT IN MEAT PRODUCTS by E. K. Tunieva, N. A. Gorbunova

“…The world trends in table salt reduction in meat products contemplate the use of different methods for preservation of taste and consistency in finished products as well as shelf life prolongation. …”
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