Salt taste, the taste of sodium chloride (NaCl), is mechanistically one of the most complex
and puzzling among basic tastes. Sodium has essential functions in the body but causes …

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 …

Abstract Ammonium (NH4+), a breakdown product of amino acids that can be toxic at high
levels, is detected by taste systems of organisms ranging from C. elegans to humans and …

Anaerobically fermented pickled tea (PT) can be produced by spontaneous fermentation
(SF) or yeast-enhanced fermentation (YF). Aroma and taste characteristics of PT during YF …

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 …

Olfactory receptors (ORs), taste receptors and opsins are well-known for their pivotal roles in
mediating the senses of smell, taste and sight, respectively. However, in the past two …

Background: Sour taste is associated with acid-base homeostasis, which is critical to cell
metabolism and health conditions. Vinegar, which contains acetic acid as the main …

In a recent study, Liang, Wilson, and colleagues demonstrated that the H+-selective ion
channel OTOP1, responsible for sour taste transduction, also functions as a gustatory sensor …

Poultry and livestock meat are important parts of the human diet. As living standards have
improved, food taste has become a major influence on consumer quality assessment and …

Sour taste is generally considered as a non-preferred taste, but many organisms, including
humans, evolved to consume sour-tasting foods. PKD2L1 is a proton-activated sour taste …