Yerba Mate tea, an infusion made from the leaves of the tree Ilex paraguariensis, is a widely
consumed nonalcoholic beverage in South America which is gaining rapid introduction into …

The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐
tasting compounds can significantly affect the overall flavor of many foods and beverages …

Sodium is an essential micronutrient and, via salt taste, appetitive. High consumption of
sodium is, however, related to negative health effects such as hypertension, cardiovascular …

Background There are five common, independent measures used to characterize taste
function in humans: detection and recognition thresholds (DT and RT), suprathreshold …

Sugar reduction is a major technical challenge for the food industry to address in response
to public health concerns regarding the amount of added sugars in foods. This paper …

Energy homeostasis plays a significant role in food consumption and body weight regulation
with fat intake being an area of particular interest due to its palatability and high energy …

Taste is the chemical sense responsible for the detection of non-volatile chemicals in
potential foods. For fat to be considered as one of the taste primaries in humans, certain …

The 25 human bitter receptors and their respective genes (TAS2Rs) contain unusually high
levels of allelic variation, which may influence response to bitter compounds in the food …

The goal of this study was to determine whether obese women exhibit altered umami and
sweet taste perception compared to normal‐weight women. A total of 57 subjects (23 obese …

Hundreds of studies have used the general labeled magnitude scale (gLMS) to collect
intensity data. Recent work on generalized affective scales like the labeled affective …