Results 61 to 70 of about 1,303 (175)

The heat is on: Consumers modify their oral processing behavior when eating spicy foods

Current Research in Food Science, 2023
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods.
Cong Lyu, Marlotte Vonk, John E. Hayes, Jianshe Chen, Ciarán G. Forde, Markus Stieger   +5 more
doaj   +1 more source

In vivo monitoring of chemically evoked activity patterns in the rat trigeminal ganglion

Frontiers in Systems Neuroscience, 2013
Albeit lacking a sense of smell, anosmic patients maintain a reduced ability to distinguish different volatile chemicals by relying exclusively on their trigeminal system (TS).
Matthias eLübbert, Jessica eKyereme, Markus eRothermel, Christian Horst Wetzel, Klaus-Peter eHoffmann, Hanns eHatt   +5 more
doaj   +1 more source

Chemesthesis, Thermogenesis, and Nutrition [PDF]

, 2015
openaire   +2 more sources

An automated method to detect and quantify fungiform papillae in the human tongue: validation and relationship to phenotypical differences in taste perception [PDF]

, 2017
Determination of the number of fungiform papillae (FP) on the human tongue is an important measure that has frequently been associated with individual differences in oral perception, including taste sensitivity.
Anna Thomas, Bajec, Bartoshuk, Bartoshuk, Chang, Cheng, Correa, Cruz, Daniel Thomas, Delwiche, Duffy, Essick, Feeney, Fekete, Fischer, Fischer, Green, Green, Green, Hort, Joanne Hort, Kobayashi, Lim, Martha Skinner, Masi, Melis, Miller, Miller, Miller, Miller, Monteleone, Nachtsheim, Nuessle, Pavlidis, Pickering, Piochi, Prescott, Prescott, Rebecca Ford, Reedy, Ríos, Sally Eldeghaidy, Sanyal, Segovia, Shafaie, Shahbake, Susan Francis, Tepper, Timo Giesbrecht, Törnwall, Valencia, Von Atzingen, Webb, Whitehead, Yackinous, Yang   +55 more
core   +2 more sources

Insights on the role of acetaldehyde and other aldehydes in the odour and tactile nasal perception of red wine [PDF]

, 2021
Wine models with or without a dearomatised and lyophilized red wine extract containing a young red aroma base (control) plus one vector with one or several aroma compounds (unsaturated-aldehydes, saturatedaldehydes, benzaldehyde, isoamyl-alcohol ...
Arias-Pérez, I., de-la-Fuente-Blanco, A., Escudero, A., Ferreira, V., Sáenz-Navajas, M.P.   +4 more
core   +1 more source

Characterization of TRPA channels in the starfish Patiria pectinifera: involvement of thermally activated TRPA1 in thermotaxis in marine planktonic larvae. [PDF]

, 2017
The vast majority of marine invertebrates spend their larval period as pelagic plankton and are exposed to various environmental cues. Here we investigated the thermotaxis behaviors of the bipinnaria larvae of the starfish, Patiria pectinifera, in ...
FURUKAWA Ryohei, Gen HAMANAKA, GOJOBORI Jun, HAMANAKA Gen, Hiroyuki KANEKO, Jun GOJOBORI, KANEKO Hiroyuki, KAWAI Narudo, Makoto TOMINAGA, Narudo KAWAI, Ryohei FURUKAWA, SAITO Shigeru, SATTA Yoko, Shigeru SAITO, TOMINAGA Makoto, Yoko SATTA   +15 more
core   +2 more sources

Phytochemicals from Ruta graveolens Activate TAS2R Bitter Taste Receptors and TRP Channels Involved in Gustation and Nociception

Molecules, 2015
Ruta graveolens (rue) is a spontaneous plant in the Mediterranean area with a strong aroma and a very intense bitter taste, used in gastronomy and in folk medicine.
Giuseppe Mancuso, Gigliola Borgonovo, Leonardo Scaglioni, Angela Bassoli   +3 more
doaj   +1 more source

Functionality of fatty acid chemoreception : a potential factor in the development of obesity? [PDF]

, 2013
Excess dietary fat consumption is recognized as a strong contributing factor in the development of overweight and obesity. Understanding why some individuals are better than others at regulating fat intake will become increasingly important and emerging ...
Cordain, Feltrin, Gibson, Gilbertson, Heini, Kawai, Lisa Newman, Little, Matsumura, Mattes, Mattes, Newman, Pepino, Rivkeh Haryono, Rolls, Russell Keast, Simons, Snoek, Stewart, Turnbull   +19 more
core   +2 more sources

Sensory Attributes Driving Preference for Wild Rocket (Diplotaxis tenuifolia) Leaves Tasted as a Single Ingredient and as a Part of a Recipe

Foods
Two cultivars of wild rocket (Diplotaxis tenuifolia), cv. Denver and Marte, were subjected to chemical determination of flavour-related constituents, sensory descriptive analysis, and measurement of liking by consumer test.
Antonio Raffo, Irene Baiamonte, Gina Rosalinda De Nicola, Valentina Melini, Elisabetta Moneta, Nicoletta Nardo, Marina Peparaio, Eleonora Saggia Civitelli, Fiorella Sinesio   +8 more
doaj   +1 more source

The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food

Food Chemistry International, Volume 1, Issue 3, Page 196-215, September 2025.
Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source