Due to unique characteristics, umami substances have gained much attention in the food
industry during the past decade as potential replacers to sodium or fat to increase food …

Salt (sodium chloride, NaCl) is a vital ingredient in fermented foods, which affects their
safety, texture, and flavor characteristics. Recently, the demand for reduced-sodium …

Prior research has explored modifying taste through electrical stimulation. While promising,
such interfaces often only elicit taste changes while in contact with the user's tongue (eg …

In the field of food, the sensory evaluation of food still relies on the results of manual sensory
evaluation, but the results of human sensory evaluation are not universal, and there is a …

Three types of tastants are known as perceptually associated with umami taste:
monosodium glutamate (MSG), disodium succinate (WSA), and disodium inosine …

Recent advancements in sensory research have brought to light the intricate relationship
between taste perception and the oral microbiota, prompting investigations into their …

This study investigated the effects of various binary sweetener mixtures on sweetness
enhancement and their interactions with sweet or bitter taste receptors, focusing on sensory …

Human sensory analysis is often simplistically and erroneously labelled “subjective”; this is
then used to justify the attempted application of a range of instrumental methods to achieve …

Taste is one of the five senses that detect vital information about what we are eating.
Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods …

The taste of food plays a crucial role in determining what and how much we eat. Thus,
interventions that temporarily block sweet taste receptors offer a promising approach to …