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Mahler Stephen V SV Department of Psychology, The University of Michigan, Ann Arbor, MI 48109, USA. - - 2007
Cannabinoid drugs such as Delta9-THC are euphoric and rewarding, and also stimulate food intake in humans and animals. Little is known about how naturally occurring endogenous brain cannabinoids mediate pleasure from food or other natural sensory rewards. The taste reactivity paradigm measures effects of brain manipulations on affective orofacial reactions ...
McDaid O - - 2007
BACKGROUND: Previous research suggests that adequate dietary zinc intake may be important in determining the sensory experience of food, appetite and consequently, dietary quality. The aim of this pilot study was to explore relationships between taste sensitivity and dietary zinc intake in healthy young adults (age 20-40 years: 24 male, ...
McClernon F Joseph - - 2007
While smokers commonly report that various foods and beverages worsen or enhance the taste of cigarettes, the prevalence and diversity of these phenomena have not been studied. We administered an open-ended questionnaire to 209 smokers asking for reports of foods or beverages that worsen or enhance the taste of cigarettes. ...
Duffy Valerie B - - 2007
PURPOSE OF REVIEW: Important advances in our understanding of how taste, smell and somatosensation contribute to oral sensation are reviewed and the nutritional and health implications associated with variation in oral sensation are discussed. RECENT FINDINGS: Oral sensation is a central integration of taste (salty, sweet, sour, bitter, umami), retronasal ...
Ramos Da Conceicao Neta Edith Ramos - - 2007
Sour taste is the key element in the flavor profile of food acidulants. Understanding the chemistry and physiology of sour taste is critical for efficient control of flavor in the formulation of acid and acidified foods. After a brief introduction to the main applications of food acidulants, several chemical parameters ...
Morita Ichizo - - 2007
OBJECTIVES: The objective of this study was to assess which factors affected the maintenance of more than 20 teeth in Japanese patients aged 80 years and older, using a life-course perspective. SUBJECTS AND METHODS: The oral examination was carried out by dentists. The questionnaire asked about family background, background during ...
Scott Christina L - - 2007
Despite a growing body of research investigating the origins and effects of food aversions, few research instruments have been developed to measure aversions to specific types or categories of food. Undergraduates (N = 209) responded to a series of food aversion questionnaires. The results suggest that people tend to be ...
Rolls Edmund T - - 2007
Complementary neurophysiological recordings in rhesus macaques (Macaca mulatta) and functional neuroimaging in human subjects show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently ...
Datta Ankona - - 2007
meso-Tetrakis(2-pyridyl)-porphyrin (2-PyP) was tetra-N-alkylated with three different alpha-bromoacetamides to generate a series of water-soluble N-alkylpyridinium porphyrins (1-3). The product mixtures showed a marked preference for the formation of the alphaalphabetabeta atropisomer. With alpha-bromo-N-n-butylacetamide, the corresponding alphaalphabetabeta 2-tetrakis (N-n-butylacetamido)-pyridyl porphyrin (2-TnBuPyP, 3) was obtained in 69% isolated yield in a single ...
Hayes John E - - 2007
Genetic variation in oral sensation presumably influences ingestive behaviors through sensations arising from foods and beverages. Here, we investigated the influence of taste phenotype [6-n-propylthiouracil (PROP) bitterness, fungiform papillae (FP) density] on sweet and creamy sensations from sugar/fat mixtures. Seventy-nine subjects (43 males) reported the sweetness and creaminess of water ...
Wansink Brian - - 2007
Taste expectations can influence taste evaluations. It is not known, however, whether the environmental cues that influence taste expectations--such as suggestible names and brand labels--can have a referred impact on the intake volume of companion foods. Adult diners who ordered a prix-fixe restaurant meal were given a complimentary glass of ...
Saint-Dizier H - - 2007
The aim of the study was to determine the influence of the mother in the development of flavored-food preference in lambs. First, we demonstrated that lambs that ate flavored food in the presence of their mothers before weaning ate more of this food 1 month after weaning than lambs that ...
Yun Anthony J - - 2007
Conventional wisdom says that our preferences for particular tastes evolved to ensure an adequate instinctual intake of metabolic resources. Yet we discern scant taste in many vital dietary components, such as vitamins, minerals, co-factors, essential fatty acids and amino acids. We propose that taste preferences evolved to serve a secondary ...
Shiraiwa Takashi - - 2007
Proboscis extension response (PER) is a taste behavior assay that has been used in flies as well as in honeybees.On the surface of the fly's mouth (labellum), there are hair-like structures called sensilla which houses taste neurons. When an attractive substance makes contact to the labellum, the fly extends its ...
Clara Elena - - 2007
Spontaneous pecking preferences toward symmetric or asymmetric stimuli were tested in newborn chicks (Gallus gallus). A preference for asymmetric patterns was found in naïve chicks (either 24 or 48 hours old), although a preference for symmetry appeared at retest after chicks had experienced standard rearing conditions (Experiments 1 and 2). ...
El-Sohemy Ahmed - - 2007
Food preferences are influenced by a number of factors such as personal experiences, cultural adaptations and perceived health benefits. Taste, however, is the most important determinant of how much a food is liked or disliked. Based on the response to bitter-tasting compounds such as phenylthiocarbamide (PTC) or 6-n-propylthiouracil (PROP), individuals ...
Lenoir Magalie M University Bordeaux 2, Université Bordeaux 1, CNRS, UMR 5227, Bordeaux, - - 2007
Refined sugars (e.g., sucrose, fructose) were absent in the diet of most people until very recently in human history. Today overconsumption of diets rich in sugars contributes together with other factors to drive the current obesity epidemic. Overconsumption of sugar-dense foods or beverages is initially motivated by the pleasure of ...
Ledikwe Jenny H - - 2007
This study establishes the reliability and validity of the Fat Preference Questionnaire, a self-administered instrument to assess preference for dietary fat. Respondents select the food which tastes better and is eaten more frequently from 19 sets of food. Each set is comprised of related foods differing in fat content. The ...
Bräuer Juliane - - 2006
Brosnan et al. (Brosnan, S. F. Schiff, H. C. & de Waal, F. B. M. 2005 Tolerance for inequity may increase with social closeness in chimpanzees. Proc. R. Soc. B272, 253-258) found that chimpanzees showed increased levels of rejection for less-preferred food when competitors received better food than themselves and ...
Ichikawa H - - 2007
The anterior part of the tongue was examined in wild type and dystonia musculorum mice to assess the effect of dystonin loss on fungiform papillae. In the mutant mouse, the density of fungiform papillae and their taste buds was severely decreased when compared to wild type littermates (papilla, 67% reduction; ...
Yamamoto Takashi - - 2007
Conditioned taste aversion (CTA) is acquired when the ingestion of a food is followed by malaise. CTA is a kind of fear learning making animals avoid subsequent intake of the food and show aversive behavior to the taste of the food. To elucidate the brain regions responsible for the expression ...
Laugerette F - - 2007
Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional orosensory modality devoted to fat perception. For ...
Simon Sidney A - - 2006
Whenever food is placed in the mouth, taste receptors are stimulated. Simultaneously, different types of sensory fibre that monitor several food attributes such as texture, temperature and odour are activated. Here, we evaluate taste and oral somatosensory peripheral transduction mechanisms as well as the multi-sensory integrative functions of the central ...
Lupfer-Johnson Gwen - - 2007
Social transmission of food preferences has been documented in many species including humans, rodents, and birds. In the current experiment, 12 pairs of domestic dogs (Canis familiaris) were utilized. Within each pair, one dog (the demonstrator) was fed dry dog food flavored with either basil or thyme. The second dog ...
Verhagen Justus V - - 2007
This review explores how we become aware of the (integrated) flavor of food. In recent years, progress has been made understanding the neural correlates of consciousness. Experimental and computational data have been largely based on the visual system. Contemporary neurobiological frameworks of consciousness are reviewed, concluding that neural reverberation among ...
Tikk Meelis - - 2006
Inosine monophosphate (IMP) and its degradation products, ribose and hypoxanthine, are all considered to be important constituents in meat flavor formation and development. The present study explored the fate of IMP during the aging of two qualities of pork (pH >5.7 and 5.5 < pH < 5.6) and the potential ...
Vélez Héctor - - 2006
Sodium appetite reflects the importance of sodium homeostasis. The sodium ion is one of the most important risk factors in the development of hypertension. Humans, for various reasons, seem to have a specific preference for salt which is consumed in excess of need and this has been characterized as an ...
Albertella Lucy - - 2006
Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to ...
Yeomans Martin R - - 2006
To test whether expression of hedonic and sensory odor qualities acquired by association with sweet and bitter tastes depend on hunger state, hungry volunteers experienced odors paired with sucrose, quinine, or water and then were tested under different hunger states manipulated with energy preloads. Acquired liking for sucrose-paired odors was ...
Mayer F - - 2006
Increased efforts have been undertaken by manufacturers to reveal the secrets of material odors, the structure of the odorants responsible, with regard to finding out the source(s) of odor and possible starting points for odor reduction, and therewith product improvement, increased consumer satisfaction and improved indoor air quality. The identification ...
Kremer Stefanie - - 2007
Differences between elderly subjects (n=52, 60-85 years) and young subjects (n=55, 18-35) in their food liking and their olfactory capability were investigated. Two food systems were used: custard desserts and tomato drinks. Flavor enhancement/enrichment, textural change, and/or irritant addition were incorporated as compensatory strategies into these foods. The addition of ...
Chelikani Prasanth K - - 2006
We used a conditioned taste aversion test to assess whether PYY(3-36) reduces food intake by producing malaise. Two-hour IV infusion of PYY(3-36) (8, 15, and 30 pmol/kg/min) at dark onset in non-food-deprived rats produced a dose-dependent inhibition of feeding and a conditioned aversion to the flavored chow paired with PYY(3-36) ...
Hinton E C EC Section of Developmental Psychiatry, Department of Psychiatry, University of Cambridge, UK. - - 2006
Research into the excessive eating behaviour associated with Prader-Willi syndrome (PWS) to date has focused on homeostatic and behavioural investigations. The aim of this study was to examine the role of the reward system in such eating behaviour, in terms of both the pattern of food preferences and the neural ...
Huang Angela L AL Howard Hughes Medical Institute and Departments of Neurobiology and Neurosciences, University of California at San Diego, La Jolla, California 92093-0649, - - 2006
Mammals taste many compounds yet use a sensory palette consisting of only five basic taste modalities: sweet, bitter, sour, salty and umami (the taste of monosodium glutamate). Although this repertoire may seem modest, it provides animals with critical information about the nature and quality of food. Sour taste detection functions ...
Fink Patrick - - 2006
Volatile organic compounds (VOCs) produced by algae and cyanobacteria are primarily responsible for odors in fresh waters. Among other functions, VOCs may serve as important infochemicals in biofilms of benthic primary producers. VOCs liberated by benthic, mat-forming cyanobacteria can be used as habitat-finding cues by insects, nematodes, and possibly other ...
Tindell Amy J AJ Department of Psychology, University of Michigan Medical School, 1150 West Medical Center Drive, Medical Science Bldg I, Room 3317, Ann Arbor, MI 48109-0607, - - 2006
The ventral pallidum (VP) is a key structure in brain mesocorticolimbic reward circuits that mediate "liking" reactions to sensory pleasures. Do firing patterns in VP actually code sensory pleasure? Strong evidence for hedonic coding requires showing that neural signals track positive increases in sensory pleasure or even reversals from bad ...
Byrne Ruth A - - 2006
Previous behavioral studies in Octopus vulgaris revealed lateralization of eye use. In this study, the authors expanded the scope to investigate arm preferences. The octopus's generalist hunting lifestyle and the structure of their arms suggest that these animals have no need to designate specific arms for specific tasks. However, octopuses ...
JeleĊ„ Henryk H - - 2006
Selected food taints and off flavors, for which solid phase microextraction (SPME) has been used as a method for volatiles isolation, are the subject of review. Compounds responsible for musty and earthy odor off-flavors and taints in foods are discussed. This group contains haloanisoles, geosmin, and methylisoborneol. Chlorophenols are discussed ...
Smeets A J P G - - 2006
Satiety has been shown after oral exposure to food that was chewed but not eaten (Modified Sham Feeding (MSF)). The aim of the study was to explore the role of sensory-specific satiety (SSS) in satiety development with MSF. Subjects were studied on three test days in a randomized crossover design; ...
Jechura Tammy J - - 2006
Reentrainment following phase shifts of the light-dark (LD) cycle is accelerated in Octodon degus in the presence of olfactory social cues (i.e., odors) produced by conspecifics. However, not all odors from conspecifics were effective in facilitating reentrainment after a phase advance. In the current experiments, we examined whether nonanimal odors, ...
Healy Susan D - - 2006
A recent study has found that although, ordinarily, cuttlefish hatchlings prefer shrimp-like prey, when visually exposed to crabs in the first hours of day one, they later prefer crabs to shrimps. As the development of this preference occurs during a short sensitive phase, does not depend on food ingestion and ...
Siegrist Michael - - 2006
The psychometric paradigm has been used to explain the perception of food hazard risks. In past studies, only aggregated data were analyzed, and individual differences were neglected. In the present study, both aggregated data and non-aggregated data are analyzed. Data stem from a mail survey conducted in Switzerland (N=448). Analyzing ...
Myers Kevin P - - 2006
Rats, like humans, are born with only a few innate flavor preferences and aversions. Preferences retain great plasticity throughout the lifespan because they are sensitive to modification by experience. From an early age, rats can rapidly learn to prefer or avoid a flavor (conditioned stimulus, CS) that is associated with ...
Bradshaw John W S - - 2006
The dentition, sense of taste and meal patterning of domestic dogs and cats can be interpreted in terms of their descent from members of the order Carnivora. The dog is typical of its genus, Canis, in its relatively unspecialized dentition, and a taste system that is rather insensitive to salt. ...
Jinjarak S - - 2006
The objective of this work was to characterize the sensory attributes of whey (WB), cultured (CB), and regular sweet cream (SB) unsalted butters produced at the Dairy Products Technology Center (experimental; n = 3) or obtained from commercial sources (n = 6). Nine judges were trained for nine 1-h sessions; ...
Tichansky David S - - 2006
BACKGROUND: Many patients have described changes in taste perception after weight loss surgery. Our hypothesis was that patients develop postoperative changes in taste that vary by bariatric procedure. METHODS: Patients who underwent laparoscopic Roux-en-Y gastric bypass (LRYGB) or laparoscopic adjustable gastric banding (LAGB) completed a 23-question institutional review board-approved survey ...
DeSimone John A - - 2006
Taste plays an essential role in food selection and consequently overall nutrition. Because salt taste is appetitive, humans ingest more salt than they need. Acids are the source of intrinsically aversive sour taste, but in mixtures with sweeteners they are consumed in large quantities. Recent results have provided fresh insights ...
Reed Danielle R DR Monell Chemical Senses Center, 3500 Market Street, Philadelphia, PA 19104, USA. - - 2006
Humans will eat almost anything, from caribou livers to rutabagas, but there are some types of foods, and their associated taste qualities, that are preferred by large groups of people regardless of culture or experience. When many choices are available, humans chose foods that taste good, that is, create pleasing ...
Breen Fiona M FM Cancer Research UK Health Behaviour Unit, Department of Epidemiology and Public Health, University College London, Gower Street, London WC1E 6BT, - - 2006
There is persisting interest in the idea that taste preferences are heritable characteristics, but few twin studies have found evidence for a significant genetic component. Small sample sizes and idiosyncratic selection of foods may have contributed to the negative results. We hypothesized that using a larger twin sample and empirical ...
Rupesh S - - 2006
The aims of the present study were to contrast the prevalence of dental caries in children with different genetic sensitivity levels to the bitter taste of 6-n-propylthiouracil (PROP) and to determine the taste quality and taste intensity preferences of food products among the taster and nontaster groups. Overall caries experience ...
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