This review paper explores the role of human taste panels and artificial neural networks (ANNs) in taste-masking paediatric drug formulations. Given the ethical, practical, and regulatory challenges of employing children, young adults (18–40) c...
Taste determination in small molecules is critical in food chemistry but traditional experimental methods can be time-consuming. Consequently, computational techniques have emerged as valuable tools for this task. In this study, we explore taste pred...
In healthy humans, taste sensitivity varies widely, influencing food selection and nutritional status. Chemosensory loss has been associated with numerous pathological disorders and pharmacological interventions. Reliable psychophysical methods are c...
The COVID-19 outbreak has spread extensively around the world. Loss of smell and taste have emerged as main predictors for COVID-19. The objective of our study is to develop a comprehensive machine learning (ML) modelling framework to assess the pred...
Taste processing is an adaptive mechanism involving complex physiological, motivational and cognitive processes. Animal models have provided relevant data about the neuroanatomical and neurobiological components of taste processing. From these models...
Several studies have used taste sensitivity to 6-n-propylthiouracil (PROP) to evaluate interindividual taste variability and its impact on food preferences, nutrition, and health. We used a supervised learning (SL) approach for the automatic identifi...
Preschool years are a highly formative period in a child’s life and present a critical opportunity for the cultivation of enduring healthy eating habits. Trying new vegetables can be a challenge for young children as they can often be wary or e...
Conditioned taste aversion (CTA) in mammals has several specific characteristics: (1) emergence of a negative symptom in subjects due to selective association with a taste-related stimulus, (2) robust long-term memory that is resistant to extinction...
The simple sugars glucose and fructose share a common “sweet” taste quality mediated by the T1R2+T1R3 taste receptor. However, when given the opportunity to consume each sugar, rats learn to affectively discriminate between glucose and fr...
In the realm of colon carcinoma, significant genetic and epigenetic diversity is observed, underscoring the necessity for tailored prognostic features that can guide personalized therapeutic strategies. In this study, we explored the association betw...
Background/Objectives: Autism spectrum disorder (ASD), defined by social, behavioral, and cognitive anomalies, is also associated with dysregulated appetite. ASD individuals, often described as “picky eaters”, exhibit restricted dietary p...
The McDevitt group has sustained efforts to develop a programmable sensing platform that offers advanced, multiplexed/multiclass chem-/bio-detection capabilities. This scalable chip-based platform has been optimized to service real-world biological s...
The cross-sensitivity of materials in low-selective sensor arrays, namely e-noses and e-tongues, results in a convoluted sensor array response, which renders traditional analytical methods for data processing ineffective. Machine learning approaches...
The search for novel, natural, high-sweetness, low-calorie sweeteners remains open and challenging. In the present study, the structure-based machine learning modeling and sweetness recognition mechanism were investigated to assist this process. It w...
The genetic relationships between different behaviors used to index the aversive effects of ethanol are unknown. To address this issue, ethanol-induced conditioned place aversion (CPA) was tested in a genetically diverse panel of 15 inbred mouse stra...
Taste function and condition may be a tool that exhibits a rapid deficit to impress the subject with an objectively measured effect of smoking on his/her own body, because smokers exhibit significantly lower taste sensitivity than non-smokers. This s...
Tea is the most popular hot beverageworldwide. In 2020, the value of the global tea market was almost USD 200 billion, and is estimated to reach up to USD 318 billion by the year 2025. Tea has been included as part ofa regular diet for centuries beca...
22 September 2022
This study investigated whether PROP (6-n-propylthiouracil) taster status and other individual factors (gender, ethnicity, BMI, and age) are markers of variation in perceptions of astringency and other flavor attributes. Participants (n = 125) evalua...
Digitalization of human taste has been on the back burners of multi-sensory media until the beginning of the decade, with audio, video, and haptic input/output(I/O) taking over as the major sensory mechanisms. This article reviews the consolidated li...
2 September 2021
Previous findings have shown essential connections between linguistic and gustatory stimuli for people with autism or lexical gustatory synesthesia. We examined the associative learning of novel linguistic forms in Japanese as a native language and t...
The function of the sense of taste is usually confined to the ability to perceive the flavor of food to assess and use the nutrients necessary for healthy survival and to discard those that may be harmful, toxic, or unpleasant. It is almost unanimous...
The rapid and intelligent evaluation of black tea taste quality during the fermentation process is an unsolved problem because of the complexity and hysteretic of the current taste evaluation method. Common infrared spectroscopy and machine vision te...
Seeking and consuming nutrients is essential to survival and the maintenance of life. Dynamic and volatile environments require that animals learn complex behavioral strategies to obtain the necessary nutritive substances. While this has been classic...
20 July 2020
This study aimed to evaluate the effect of types of horticultural activities among elderly individuals in a senior citizen learning camp. We arranged four horticultural activities: Grass Doll, Kokedama, Rocky Leaf Prints, and Herb Tasting and Smellin...
Umami peptides enhance the umami taste of food and have good food processing properties, nutritional value, and numerous potential applications. Wet testing for the identification of umami peptides is a time-consuming and expensive process. Here, we...
The taste of tea is one of the key indicators in the evaluation of its quality and is a key factor in its grading and market pricing. To objectively and digitally evaluate the taste quality of tea leaves, miniature near-infrared (NIR) spectroscopy an...
An animal model of voluntary oral morphine consumption would allow for a pre-clinical evaluation of new treatments aimed at reducing opioid intake in humans. However, the main limitation of oral morphine consumption in rodents is its bitter taste, wh...
Over the years, the success of recommender systems has become remarkable. Due to the massive arrival of options that a consumer can have at his/her reach, a collaborative environment was generated, where users from all over the world seek and share t...
This paper reports an empirical study of a multisensory map used by visually impaired primary school pupils, to study human habitats and differences between urban, suburban and rural areas using a local example. Using multimodal analysis, we propose...
Sodium is an essential nutrient for the human body. It is widely used as sodium chloride (table salt) in (processed) foods and overconsumed by both children and adults, placing them at risk for adverse health effects such as high blood pressure and c...
Biomimetic olfactory and taste biosensors replicate human sensory functions by coupling selective biological recognition elements (such as receptors, binding proteins, or synthetic mimics) with highly sensitive transducers (including electrochemical,...
Umami is an important widely-used taste component of food seasoning. Umami peptides are specific structural peptides endowing foods with a favorable umami taste. Laboratory approaches used to identify umami peptides are time-consuming and labor-inten...
Lymnaea stagnalis learns and remembers to avoid certain foods when their ingestion is followed by sickness. This rapid, taste-specific, and long-lasting aversion—known as the Garcia effect—can be formed by exposing snails to a novel taste...
Chefs often say, “You eat with your eyes first.” This means that, while taste, smell, and vision are distinct senses, visual stimuli generate expectations through learned associations, and these expectations exert cognitive top–down...
With the increasing awareness of health among residents, consumers are paying more attention to their eating purposes and food safety when choosing fruits. This study aims to explore the impact of eating purpose on consumers’ preferences for fr...
This narrative historical review assesses the relationship between personality traits and the preference for spicy foods. While genetic, cultural, and personality factors have all been shown to influence taste preferences, the evidence that has been...
Chocolates are the most common confectionery and most popular dessert and snack across the globe. The quality of chocolate plays a major role in sensory evaluation. In this study, a rapid and non-destructive method was developed to predict the qualit...
Repeated exposure to sugary, fatty, and salty foods often enhances their appeal. However, it is unknown if exposure influences learned palatability of foods typically promoted as part of a healthy diet. We tested whether the palatability of pulse con...
Infancy is a time of plasticity in development of taste preference. Complementary feeding (CF) may be a “sensitive period” for learning new taste preferences and establishing healthy dietary behaviors that may track later in life. Among 1...
Evidence suggests that multi-component school-based health-promoting interventions have great potential to improve children’s fruit and vegetable intake. However, interventions that combine classroom-based curricula with experiential learning s...
The coronavirus disease 2019 (COVID-19), as a severe respiratory disease, affects many parts of the body, and approximately 20–85% of patients exhibit functional impairment of the senses of smell and taste, some of whom even experience the perm...
Coffee chains are very popular around the world. Because overly worn coffee grinder burrs can downgrade the taste of coffee, coffee experts and professional cuppers in an anonymous coffee chain have developed a manual method to classify coffee grinde...
Florivory, i.e., flower herbivory, of various types is common and can strongly reduce plant fitness. Flowers suffer two very different types of herbivory: (1) the classic herbivory of consuming tissues and (2) nectar theft. Unlike the non-reversibili...
Accurate prediction of SARS-CoV-2 infection based on symptoms can be a cost-efficient tool for remote screening in healthcare settings with limited SARS-CoV-2 testing capacity. We used a machine learning approach to determine self-reported symptoms t...
Olfactory learning and floral scents are co-adaptive traits in the plant–pollinator relationship. However, how scent relates to cognition and learning in the diverse group of Neotropical stingless bees is largely unknown. Here we evaluated the...
Anhedonia, a central depression symptom, is associated with impairments in reward processing. However, it is not well understood which sub-components of reward processing (anticipation, motivation, consummation, and learning) are impaired in associat...
“Electronic tongues”, “taste sensors”, and similar devices (further named as “multisensor systems”, or MSS) have been studied and applied mostly for the analysis of edible analytes. This is not surprising, since the MSS development was sometimes insp...
15 October 2021
Experiential learning is the process where learners create meaning from direct experience. This systematic review aimed to examine the effects of experiential learning activities on dietary outcomes (knowledge, attitudes, behaviors) in children. Four...
A bitter taste often identifies hazardous compounds and it is generally avoided by most animals and humans. Bitterness of hydrolyzed proteins is caused by the presence of bitter peptides. To improve palatability, bitter peptides need to be identified...
To identify the key drivers of consumption, we analyzed consumer preferences and estimated the willingness to pay for craft beer compared with industrial products in Italy. For this purpose, we conducted an ad hoc survey of 469 craft beer drinkers an...
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