Search results for "TASTE"
showing 10 items of 472 documents
Hard to catch: Experimental evidence supports evasive mimicry
2021
Most research on aposematism has focused on chemically defended prey, but the signalling difficulty of capture remains poorly explored. Similar to classical Batesian and Müllerian mimicry related to distastefulness, such ‘evasive aposematism' may also lead to convergence in warning colours, known as evasive mimicry. A prime candidate group for evasive mimicry areAdelphabutterflies, which are agile insects and show remarkable colour pattern convergence. We tested the ability of naive blue tits to learn to avoid and generalizeAdelphawing patterns associated with the difficulty of capture and compared their response to that of birds that learned to associate the same wing patterns with distast…
Salivary lipolytic activity seems to modulate the basal free fatty acid concentration in human saliva
2017
The perception of fat is a complex sensation that involves various sensory modalities, such as texture, aroma and taste. Taste perception is supported by the discovery of fatty acid receptors in the tongue papillae. However, dietary fat is mainly composed of esterified fatty acids, whereas only free fatty acids can bind to taste receptors. In this context, the literature often mentioned the necessity and efficiency of a salivary lipolytic activity to hydrolyse the esterified fatty acids present in foods and enable fat perception. We made a complementary hypothesis in which salivary lipolytic activity is also involved in regulating the basal level of salivary fatty acids in saliva. To test t…
Human saliva, taste and food perception
2011
Human saliva, taste and food perception
Taste Bud Density and Composition of Saliva in Patients Suffering from Taste Disorders Compared to Healthy Individuals
2016
Aim: Previous studies have shown a correlation between fungiform papillae density and acuity of taste. In addition changes of salivary composition in oral sensation complaints were observed as well. Aim of this prospective investigation was to determine correlations between the fungiform papillae density, salivary composition and taste acuity of healthy individuals and patients with idiopathic taste disorders.Material & Methods: The present study was performed in 81 patients with a mean age of 58±13 years complaining of gustatory dysfunctions and groups of 20 younger (age 24±3 years) and 20 older healthy subjects (age 55±10 years).Taste perception was measured using taste strips and electro…
Ces molécules qui éveillent nos papilles
2017
The sense of taste is a chemical sense and one of the most ancestral sensory modalities. It allows detectingand appreciating taste molecules present in our food. Beyond our vital needs, the pleasure elicited from whatwe eat can drive our feeding behaviors sometimes up to excess. Food intake involves several sensorysystems, mainly smell and taste. The underlying molecular mechanisms are relatively complex. This articlefocuses on the extent of the chemical space associated with the five primary tastes (sour, salty, sweet, bitterand umami), and details the fundamental role of gustatory receptors in the perception of taste as well aswithin interindividual variabilities.
Forme della cucina siciliana. Esercizi di semiotica del gusto
2020
Sarde a beccafico, cuscus, minestra di tenerumi, caponata, pasta alla Norma, pasta con le sarde, involtini di carne, cassate e cannoli, fritture varie: ecco i più tipici piatti della tradizione gastonomica siciliana, stereotipi alimentari tanto amati sia dai turisti sia dai siciliani doc. Ma cosa rende così apprezzate queste pietanze? E, soprattutto, cosa fa sì che siano diventate fra le più rappresentative della cucina – e in generale della cultura – siciliana? Se la tradizione è un’innovazione riuscita, un’invenzione efficace, questo volume prova a spiegare, con gli strumenti della semiotica, attraverso quali dispositivi antropologici, discorsivi e testuali sia nata – e soprattutto si sia…
National Social Life, Health, and Aging Project (NSHAP): Round 1, [United States], 2005-2006
2007
The National Social Life, Health and Aging Project (NSHAP) is the first population-based study of health and social factors on a national scale, aiming to understand the well-being of older, community-dwelling Americans by examining the interactions among physical health, illness, medication use, cognitive function, emotional health, sensory function, health behaviors, and social connectedness. It is designed to provide health providers, policy makers, and individuals with useful information and insights into these factors, particularly on social and intimate relationships. The National Opinion Research Center (NORC), along with Principal Investigators at the University of Chicago, conducte…
Sweet drink exposure and liking for sweet taste in school-age children
2015
Sweet drink exposure and liking for sweet taste in school-age children. 39. annual meeting of the british feeding and drinking group
Comparisons of individual bitterness perception and vegetable liking and consumption among Danish consumers:A pilot study for a cross-cultural sensor…
2012
In order to enhance the consumption of bitter and strong tasting vegetables such as cabbages and root vegetables, it is required to identify potential mediators of sociodemographic–diet relationships. In this context a consumer field studywas conducted in Denmark which comprised a semi-quantitative food frequency questionnaire, a bitter threshold value test kit with quinineand a preference test with two samples of carrots differing in the degree of bitterness. All tests were conducted outside the laboratory, and the subjects (n=116, aged 18 to 79) were recruited during two different events at two sites in April and June 2011.Data was subjected to multivariate data analysis in order to eluci…
Individual responses to repeated exposures of a novel vegetable in pre-school children
2013
International audience