Bitter and sweet taste G protein-coupled receptors (known as T2Rs and T1Rs, respectively)
were originally identified in type II taste cells on the tongue, where they signal perception of …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

The food flavor science, traditionally reliant on experimental methods, is now entering a
promising era with the help of artificial intelligence (AI). By integrating existing technologies …

Chemosensory impairment is an outstanding symptom of SARS-CoV-2 infections. We
hypothesized that measured sensory impairments are accompanied by transcriptomic …

Kokumi taste is a well-accepted and characterised taste modality and is described as a
sensation of enhancement of sweet, salty, and umami tastes. The Calcium Sensing …

Metallic sensation is often described as unpleasant and can reduce acceptance of foods
and beverages and compliance with medication. Masking and suppressing aversive …

Low-and no-calorie sweeteners reduce the amount of carbohydrates in foods and
beverages. However, concerns about taste perception surrounding the role of non-nutritive …

The oral sensation of metallic is a complex experience. Much of our current understanding of
metallic sensation is from the investigation of metal salts, which elicit diverse sensations …

Characterization of taste-and flavor-producing metals, namely iron and copper, in drinking
water is a multifaceted subject. Both metals are essential nutrients, can be toxic, and are …

Many metallic visual stimuli, especially the so-called precious metals, have long had a rich
symbolic meaning for humans. Intriguingly, however, while metallic is used to describe …