Results 1 to 10 of about 50 (48)
Food Quality and Preference, 2023 A multitude of crossmodal correspondences have now been documented between taste (gustation) and visual features (such as hue). In the present study, new analytical methods are used to investigate taste-colour correspondences in a more fine-grained manner while also investigating potential underlying mechanisms.
Velasco, C +3 more
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i-Perception, 2015 Previous research has demonstrated that typefaces can convey meaning over-and-above the actual semantic content of whatever happens to be written. Here, we demonstrate for the first time that people match basic taste words (sweet, sour, salty, and bitter) to typefaces varying in their roundness versus angularity.
Spence, Charles +3 more
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A taste for ATP: neurotransmission in taste buds [PDF]
Frontiers in Cellular Neuroscience, 2013 Not only is ATP a ubiquitous source of energy but it is also used widely as an intercellular signal. For example, keratinocytes release ATP in response to numerous external stimuli including pressure, heat, and chemical insult. The released ATP activates purinergic receptors on nerve fibers to generate nociceptive signals.
Sue C. Kinnamon, Thomas E. Finger
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The taste of togetherness [PDF]
eLife, 2014 The larvae of fruit flies produce pheromones to control whether they are attracted to others of the same species or whether they avoid members of a different species.
Clark, Jonathan Trevorrow +1 more
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Proceedings of the Nutrition Society, 2012 Taste perception has been studied frequently in young and older adult groups. This paper systematically reviews these studies to determine the effect of ageing on taste perception and establish the reported extent of sensory decline. Five databases were searched from 1900 to April 2012.
Margot Gosney +3 more
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Food Science and Technology, 2019 Andrew Taylor, Jonathan Beauchamp, Loic Briand, Victor Demaria Pesce, Martina Heer, Thomas Hummel, Scott McGrane, Christian Margot, Serge Pieters, Paola Pittia and Charles Spence consider the role of food flavour in combatting under-consumption of nutrients by astronauts on the Mars expedition.
Taylor, Andrew J. +10 more
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Pediatria i Medycyna Rodzinna, 2017 Scientists from Oregon State University, USA, came up with the newest theory of the sixth taste – starch taste that might soon join the basic five tastes. This argument is supported by studies done on both animals and humans, the results of which seem to indicate the existence of separate receptors for starch taste, others than for sweet taste.
Wojciech Przywara +2 more
openaire +3 more sources
Perception, 2011 Zarlino, one of the most important music theorists of the XVI century, described the minor consonances as ‘sweet’ (dolci) and ‘soft’ (soavi) (Zarlino 1558/1983, in On the Modes New Haven, CT: Yale University Press, 1983). Hector Berlioz, in his Treatise on Modern Instrumentation and Orchestration (London: Novello, 1855), speaks about the ‘small acid ...
Mesz, Bruno +2 more
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Taste of Fat: A Sixth Taste Modality? [PDF]
Physiological Reviews, 2016 An attraction for palatable foods rich in lipids is shared by rodents and humans. Over the last decade, the mechanisms responsible for this specific eating behavior have been actively studied, and compelling evidence implicates a taste component in the orosensory detection of dietary lipids [i.e., long-chain fatty acids (LCFA)], in addition to textural,
Besnard, Philippe +2 more
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