The ability to perceive flavors begins in utero with the development and early functioning of
the gustatory and olfactory systems. Because both amniotic fluid and breast milk contain …

Research on those variables that have been shown to influence the consumer's choice of
beer is reviewed. The focus is on the choice of whether to drink beer as opposed to a …

There is growing interest in relating taste perception to diet and healthy aging. However,
there is still limited information on the influence of age, sex and genetics on taste acuity as …

Background: The rise in nutrition-related morbidity and mortality requires public health
intervention programs targeting nutritional behavior. In addition to socio-economical, socio …

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 …

Food rejection behaviors such as picky eating are of concern for many parents and attempts
to increase healthy food intake can cause distress at mealtimes. An important limitation in …

Spicy food does not only provide an important hedonic input in daily life, but has also been
anedoctically associated to beneficial effects on our health. In this context, the discovery of …

Dental caries is a multifactorial disease that can be conceptualized as an interaction
between genetic and environmental risk factors. The aim of this study is to examine the …

The Mediterranean Diet (MD), UNESCO Intangible Cultural Heritage of Humanity, has
become a scientific topic of high interest due to its health benefits. The aim of this review is to …

Many drugs and desirable phytochemicals are bitter, and bitter tastes are aversive. Food
and pharmaceutical manufacturers share a common need for bitterness-masking strategies …