Poor-tasting pediatric medicines: part 2. Exploring caregiver and healthcare provider values and preferences for a novel taste-blocker product to improve acceptability by Moushira El-Sahn, Rose Elliott, Mona El-Sahn, Izaak Lucas, Karen Kong, Jennifer Walsh, Jeff Lucas

“…Overall, responses to the concept of the taste blocker were positive from caregivers and providers, with a perception that it would make administering bitter-tasting medication easier. …”
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Descriptive Analysis of Taste Characteristics of Baijiu and Construction of Its Taste Wheel by HE Yingxia, XIE Kaijun, WANG Gaowei, CHEN Shuang, XU Yan

“…To address the limitation in sensory evaluation of taste characteristics of baijiu, this study systematically gathered taste descriptors of baijiu from literature reviews, baijiu review websites, consumer questionnaire survey, and descriptive analysis of baijiu samples collected from multiple sources. …”
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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

“…Moreover, flavorzyme and protamex, with high DHs, could thoroughly hydrolyze the proteins, generating the enzymatic hydrolysates abundant in taste compounds (e.g., amino acids, nucleotides) that synergistically provided a strong salty-umami taste. …”
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Taste quantitative evaluation of Fuding white tea by CHEN Zhida, ZHOU Hui, CHEN Xinghua, LIN Naishe, HE Puming, TU Youying

“…Overall, this study provides consumers with a scientific method to understand the quality of white tea, enriches the biochemical theory for white tea, and provides a theoretical basis for the promotion of white tea.…”
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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

“…Our results suggest that the observed action of quinine for these T2Rs is independent of its agonist activity. This study provides novel insights into the pharmacochaperone activity of quinine and possible mechanism of T2R desensitization, which is of fundamental importance in understanding the mechanism of bitter taste signal transduction.…”
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SAPID: A Strategy to Analyze Plant Extracts Taste In Depth. Application to the complex taste of Swertia chirayita (Roxb.) H.Karst. by Adriano Rutz, Pascale Deneulin, Ivano Tonutti, Benoît Bach, Jean-Luc Wolfender

“…Our results confirmed the attribution of bitterness to iridoids and highlighted the role of other important compounds in the overall taste. This method provides a systematic approach for analyzing and potentially enhancing the taste profiles of plant-based beverages.…”
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Neurogastronomy: Factors Affecting the Taste Perception of Food by Pelin Tokat, Ilkay Yilmaz

“…Neurogastronomy is a new formation that includes many researches to provide a connection between gastronomy and neurology. …”
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WAYS OF ACTUALIZATION OF TASTE SYNESTHESIA IN ADVERTISEMENT TEXTS by I. Bukreeva

“…The author has pointed out common features of taste synesthesia representation in the provided types of adver- tisement texts. …”
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Analysis of Flavor and Taste Characteristics of Qingtian Carp Soup by Meijiao GUI, Zihui LI, Mengli HAN, Zhenhao SONG, Wenzheng SHI, Guanhong XU, Yinghong QU

“…This study provides practical insights for improving field fish soup flavor.…”
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Notes on the Epipharxnx, and the Epipharyngeal Organs of Taste in Mandibulate Insects by Alpheus Spring Packard

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Notes on the Epipharynx, and the Epipharyngeal Organs of Taste in Mandibulate Insects by Alpheus Spring Packard

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The Genetics of Sweet Taste: Perception, Feeding Behaviours, and Health by Harry Stevens, Francesco Piluso, Paolo Gasparini, Yiannis Mavrommatis, Leta Pilic, Catherine Anna-Marie Graham, Maria Pina Concas

“…Background: Sweet taste is partly modified by genetics. The rs35874116 single-nucleotide polymorphism (SNP) in taste receptor type 1 member 2 (TAS1R2) reduces the availability of a G protein-coupled receptor (GPCR), which binds to ‘sweet’ molecules. …”
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A Taste of Scientific Computing on the GPU-Accelerated Edge Device by Pilsung Kang, Sungmin Lim

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Effect of Ultrasonic Treatment on Taste and Flavor Quality of Japonica Rice by Kaiqing Lian, Lina Guan, Min Zhang, Guodong Ye, Sixuan Li

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Research on Taste and Aroma Characteristics of Dahongpao Tea with Different Grades by Xiaomin Pang, Jishuang Zou, Pengyao Miao, Weiting Cheng, Zewei Zhou, Xiaoli Jia, Haibin Wang, Yuanping Li, Qi Zhang, Jianghua Ye

“…Moreover, superfine Dahongpao has a more bitter and astringent taste, but the bitterness and astringency dissipate more quickly, while the taste of first- and second-grade Dahongpao is relatively bland. …”
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Demand for fish in Great Britain is driven by household income and taste by Shashika D Rathnayaka, Cesar Revoredo-Giha, Baukje de Roos

“… Abstract Objective: Fish is high in nutrients that provide a range of health benefits, but people in Great Britain only consume around half the amount that is recommended. …”
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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

“…The relationships between compound contents and the taste quality were analyzed using SPSS (statistic package for social science) 16.0 software, and the tea quality predicting model based on the chemical compounds was established, which can provide certain methods for judgment of tea quality. …”
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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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A multimodal symphony: integrating taste and sound through generative AI by Matteo Spanio, Massimiliano Zampini, Antonio Rodà, Franco Pierucci

“…We present an experiment in which a fine-tuned version of a generative music model (MusicGEN) is used to generate music based on detailed taste descriptions provided for each musical piece. …”
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Taste Characteristics and Stability of Umami Peptides Derived from Tetragenococcus halophilus by PAN Guoyang, WANG Yaqi, DENG Li, TONG Xing, YAN Chunyue, AN Feiyu, JIANG Jinhui, WU Rina, WU Junrui

“…The results showed that all three peptides showed umami taste, with perceptual threshold ranging from 0.108 to 0.362 mmol/L. …”
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