Identification of taste cells and reduced taste‐related proteins in saliva correlate with the impaired taste sensitivity in long‐coronavirus disease by Parul Patel, Shveta Jaishankar, Mythily Srinivasan

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Quantitative analysis and correlation evaluation on taste quality of green tea by Chen Meili, Tang Desong, Gong Shuying, Yang Jie, Zhang Yingbin

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Correlation analysis of taste characteristics of phenolic substances in Xinjiang wine by HUANG Cui, WU Yun, XUE Jie, YU Jiajun, LI Tao, CAI Hui, ZHANG Wenhao, SHI Jun, ZHANG Xiaomeng

“…The phenolic substances which had a greater influence on the wine body taste indexes were investigated by principal component analysis (PCA) and correlation analysis. …”
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Insight into the correlation of taste substances and salty-umami taste from Monetaria moneta hydrolysates prepared using different proteases by Chunyong Song, Yaofang Yang, Zhihang Zhao, Mingtang Tan, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu, Wenhong Cao

“…Their taste compounds along with the salty-umami taste, were investigated. …”
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Hypoxia, Taste, and Smell Loss in Severe Hospitalized COVID-19 Patients in Correlation with HRCT Chest Involvement by Amanj Abubakr Jalal Khaznadar

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Comprehensive comparison on the chemical metabolites and taste evaluation of tea after roasting using untargeted and pseudotargeted metabolomics by Zongde Jiang, Zisheng Han, Mingchun Wen, Chi-Tang Ho, You Wu, Yijun Wang, Na Xu, Zhongwen Xie, Jinsong Zhang, Liang Zhang, Xiaochun Wan

Subjects: “…Taste…”
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Effects of Four Different Chicken Breeds from Different Regions of Jiangxi on the Taste and Volatile Flavor of Chicken Soup by Cailing LIU, Xue LI, Guangxian LIU, Li WANG, Bo DONG, Jingzhan LIANG, Guowen ZHOU, Xinsheng WU

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Reasons for Adding Different Tastes: An Example of Sprinkling Salt on Watermelon and Its Relation to Subjective Taste Perception, Taste Preference, and Autistic Traits by Na Chen, Katsumi Watanabe, Tatsu Kobayakawa, Makoto Wada

“…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. …”
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Sensory screening of pea (Pisum sativum L.) seeds and correlations to seed quality by Bjørn Dueholm, Åsa Grimberg, Mohammed Hefni, Cornelia Witthöft, Gun Hagström, Cecilia Hammenhag

“…Shorter cooking times were positively correlated to the perception of higher bitterness. This study highlights the potential in combining seed compositional analysis and sensory evaluations for screening pea accessions suitable for the development of future food products.…”
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Correlation between Taste Threshold Sensitivity and MMP-9, Salivary Secretion, Blood Pressure, and Blood Glucose Levels in Smoking and Nonsmoking Women by Sri Tjahajawati, Anggun Rafisa, Nani Murniati, Cucu Zubaedah

“…The sweet taste threshold in women was found to correlate with age, blood glucose levels, and MMP-9 levels. …”
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Physiological and biochemical mechanisms of taste decrease in high tasting japonica rice under warming at growth stages by Ke Ma, Yuanyuan Zhou

“…The taste value of milled rice was positively correlated with amylopectin content, total starch content, peak viscosity (PV), breakdown (BD), and negatively correlated with protein content, amylose content, hot pasting viscosity (HPV) and setback (SB). …”
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Study on the correlation between alkaloids and tastes of Coptis Rhizome from four species based on UHPLC-QQQ-MS/MS combined with electronic tongue technique by Yufeng Huang, Wenhui Luo, Wenhui Luo, Wenhan Pei, Dongmei Sun, Hua Zhou, Fan He

“…By establishing the correlation between CR’s tastes and alkaloids, an objective basis for the taste evaluation was established.MethodsUltra-high performance liquid chromatography tandem triple quadrupole mass spectrometry (UHPLC-QQQ-MS/MS) and electronic tongue technique were performed to determine ten alkaloid contents and eight tastes from Coptis chinensis rhizome, Coptis deltoidea rhizome, Coptis teeta rhizome, and Coptis japonica rhizome, respectively. …”
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Taste quantitative evaluation of Fuding white tea by CHEN Zhida, ZHOU Hui, CHEN Xinghua, LIN Naishe, HE Puming, TU Youying

“…At the same time, the umami, bitterness and astringency of white tea samples were graded by the method of taste equivalent quantification evaluation. Based on the above results, correlation analysis, principal component analysis and multiple linear regression analysis were used to screen the main biochemical components related to each taste; furthermore, evaluation models were established. …”
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Exploring the effect of different tea varieties on the quality of Sichuan Congou black tea based on metabolomic analysis and sensory science by Liran Yang, Xueping Luo, Qi Wang, Mingli Liu, Jingna Yan, Congming Wang, Yuanhua Xian, Kangli Peng, Kunyi Liu, Bin Jiang

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Consumer Preferences for Natural Honey in Simferopol, Russia by Olga N. Gutnikova, Lilyа E. Pavlunenko

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Sleep disorders as independent predictors of taste dysfunction risk by Rongcai Huang, Quanyi Zheng, Juan Dai, Jinfeng Long, Yansong Wang, Junxin Ni

“…However, the mediation analysis failed to reveal an indirect effect of oral microbiome on taste dysfunction (p > 0.05.) Conclusion Sleep disorders independently correlate with a higher risk of taste dysfunctions, potentially associated with alterations in oral flora.…”
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Nitrate supplementation affects taste by changing the oral metabolome and microbiome by Shuyuan Zhang, Frederick Clasen, Haizhuang Cai, Thuy Do, Saeed Shoaie, Guy H. Carpenter

“…Overall, nitrate supplementation shifted the oral microbiome composition in all subjects and when taste intensity was altered this correlated to bacteria-derived short-chain fatty acid production. …”
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Gustatory thresholds and obesity: a comparative study of five main tastes by Hamidreza Khalighi, Hamed Mortazavi, Fahimeh Anbari, Masoumeh Sadat Eftekhari, Nahid Mohammadnia, Homa Mirzaei, Sara Nashibi

“…The concentration at which the participant perceived the taste was considered the gustatory threshold. The data was analyzed in SPSS software version 22 with the Mann-Whitney test and Spearmen correlation coefficient. …”
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Modulating the aroma and taste profile of soybean using novel strains for fermentation by Xin Hui Chin, Ryan Soh, Geraldine Chan, Pnelope Ng, Aaron Thong, Hosam Elhalis, Kanagasundaram Yoganathan, Yvonne Chow, Shao Quan Liu

“…A key factor influencing consumer acceptance of soybean products is the aroma and taste profile, which can be modulated through fermentation using unique microbial strains. …”
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An increase in visceral fat is associated with a decrease in the taste and olfactory capacity. by Jose Carlos Fernandez-Garcia, Juan Alcaide, Concepcion Santiago-Fernandez, M M Roca-Rodriguez, Zaida Aguera, Rosa Baños, Cristina Botella, Rafael de la Torre, Jose M Fernandez-Real, Gema Fruhbeck, Javier Gomez-Ambrosi, Susana Jimenez-Murcia, Jose M Menchon, Felipe F Casanueva, Fernando Fernandez-Aranda, Francisco J Tinahones, Lourdes Garrido-Sanchez

“…In a multiple linear regression model, VFR mainly predicted the TDI-score. With regard to the taste function measurements, the normal weight subjects showed a higher score of taste functions. …”
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