The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐
tasting compounds can significantly affect the overall flavor of many foods and beverages …

The tongue is a complex multifunctional organ that interacts and senses both interoceptively
and exteroceptively. Although it is easily visible to almost all of us, it is relatively …

The ability to sense sour provides an important sensory signal to prevent the ingestion of
unripe, spoiled, or fermented foods. Taste and somatosensory receptors in the oral cavity …

The sense of taste allows animals to sample chemicals in the environment prior to ingestion.
Of the five basic tastes, sour, the taste of acids, had remained among the most mysterious …

Understanding taste is key for optimizing the palatability of seaweeds and other non‐animal‐
based foods rich in protein. The lingual papillae in the mouth hold taste buds with taste …

Background There is a limited understanding of odor-taste interactions at the molecular
levels about how these interactions influence flavor perception. Microfluidic technology used …

In the course of evolution, nature has endowed humans with systems for the recognition of a
wide range of tastes with a sensitivity and selectivity which are indispensable for the …

Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants.
From an evolutionary perspective, this is not surprising as it is a primary source of energy …

Sweetness is the preferred taste of humans and many animals, likely because sugars are a
primary source of energy. In many mammals, sweet compounds are sensed in the tongue by …

With the continuous research breakthroughs on the gustatory system, special biosensors
have been developed for taste-related analyses, such as taste perception, transduction …