Results 71 to 80 of about 1,303 (175)
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 4, July 2025.ABSTRACT Mouthfeel is a complex and multidimensional sensory experience that plays an important role in how people perceive flavor and accept food and beverages. Although it is a key part of the eating and drinking experience, mouthfeel is still not clearly defined and is difficult to measure. This review explores mouthfeel from a flavor perspective by
Katarzyna Wolinska‐Kennard +3 more
wiley +1 more source
, 2015 Long-standing neglect of the chemical senses in the philosophy of perception is due, mostly, to their being regarded as ‘lower’ senses. Smell, taste, and chemically irritated touch are thought to produce mere bodily sensations ...
Smith, Barry C.
core
Zebrafish TRPA1 Channels Are Required for Chemosensation But Not for Thermosensation or Mechanosensory Hair Cell Function [PDF]
, 2008 Transient receptor potential (TRP) ion channels have been implicated in detecting chemical, thermal, and mechanical stimuli in organisms ranging from mammals to Caenorhabditis elegans.
Caron, Sophie +10 more
core +4 more sources
Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement
Food Science &Nutrition, Volume 13, Issue 3, March 2025.Aging impacts sensory abilities in older adults. Sensory impairment in older people displays different degrees and aspects. Food sensory compensation strategies have different effects on food intake. ABSTRACT The trend of global population aging is becoming increasingly evident, with the proportion of the elderly population continuously rising, making ...
Yilin Li +12 more
wiley +1 more source
Coronaviruses and the Chemical Senses: Past, Present, and Future [PDF]
, 2020 A wealth of rapidly evolving reports suggests that olfaction and taste disturbances may be manifestations of the novel COVID-19 pandemic. While otolaryngological societies worldwide have started to consider chemosensory evaluation as a screening tool for
0000-0003-0276-7072 +6 more
core +1 more source
Reviews in Aquaculture, Volume 16, Issue 4, Page 2034-2063, September 2024.High flavour quality remains a significant challenge for many species produced in recirculating aquaculture systems (RAS). Endogenous off‐odours and exogenous off‐odours from feeds and microbes encapsulate the great diversity of chemical compounds reported to drive off‐flavour in RAS‐reared fish species. Abstract The consumption of seafood is driven by
Pedro Martínez Noguera +7 more
wiley +1 more source
Fat, protein, and temperature each contribute to reductions in capsaicin oral burn
Journal of Food Science, Volume 89, Issue 8, Page 5091-5100, August 2024.Abstract It is widely accepted that milk provides the greatest relief from capsaicin burn, an effect typically attributed to its fat content and temperature. Previously, Lawless et al. reported partitioning lipophilic capsaicin in fat reduces burn, whereas Green showed lower temperature reduces burn.
Justin Gaiser, John E. Hayes
wiley +1 more source
The Effect of Genetic Taste Status on Swallowing: A Literature Review [PDF]
, 2023 Purpose Swallowing and taste share innervation pathways and are crucial to nutritive intake. Individuals vary in their perception of taste due to factors such as genetics; however, it is unclear to what extent genetic taste status influences swallowing ...
Damra, Rana H. +3 more
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A review of assessment methods for measuring individual differences in oral somatosensory perception
Journal of Texture Studies, Volume 55, Issue 4, August 2024.Large heterogeneity of procedures exists in assessment methods for measuring oral somatosensory perception, each with its strengths and limitations. The review described and evaluated existing methods, and offered alternative or complementary approaches that could be considered to overcome some of the limitations.
Reisya Rizki Riantiningtyas +5 more
wiley +1 more source
Progress in Sensory Biology: Implications for Vertebrate Pest Control [PDF]
, 2008 During the past two decades, remarkable progress has been made in understanding the receptor events for detecting and processing information by the chemical senses (taste, smell and chemical irritation or chemesthesis) of vertebrates.
Beauchamp, Gary K.
core +1 more source