Background Food flavor is a key factor affecting sensory quality. Predicting and regulating
flavor can result in exceptional flavor characteristics and improve consumer preferences and …

Flavor molecules are commonly used in the food industry to enhance product quality and
consumer experiences but are associated with potential human health risks, highlighting the …

The perception and appreciation of food flavor depends on many interacting chemical
compounds and external factors, and therefore proves challenging to understand and …

The perception of bitter and sweet tastes is a crucial aspect of human sensory experience.
Concerns over the long-term use of aspartame, a widely used sweetener suspected of …

Bitterness is one of the five basic tastes generally considered undesirable. The widespread
presence of bitter compounds can negatively affect the palatability of foods. The …

The capacity to discriminate safe from dangerous compounds has played an important role
in the evolution of species, including human beings. Highly evolved senses such as taste …

Identifying the taste characteristics of molecules is essential for the expansion of their
application in health foods and drugs. It is time-consuming and consumable to identify the …

Taste is a sensory modality crucial for nutrition and survival, since it allows the discrimination
between healthy foods and toxic substances thanks to five tastes, ie, sweet, bitter, umami …

Taste perception plays a pivotal role in guiding nutrient intake and aiding in the avoidance of
potentially harmful substances through five basic tastes-sweet, bitter, umami, salty, and sour …

Cultured meat has the potential to provide a complementary meat industry with reduced
environmental, ethical, and health impacts. However, major technological challenges …