A5077773728- Biochemical Analysis and Sensing Techniques
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Multisensory perception and integration
- Postharvest Quality and Shelf Life Management
- Musicology and Musical Analysis
- Consumer Attitudes and Food Labeling
- Sodium Intake and Health
- Meat and Animal Product Quality
- Smart Grid Energy Management
- melanin and skin pigmentation
- Infant Health and Development
- Guidance and Control Systems
- Opinion Dynamics and Social Influence
- Culinary Culture and Tourism
- Nutritional Studies and Diet
- Visual perception and processing mechanisms
- Linguistics and Cultural Studies
- IoT-based Smart Home Systems
- Photoreceptor and optogenetics research
- Military Defense Systems Analysis
- Inflammatory mediators and NSAID effects
- Immune Response and Inflammation
- Eating Disorders and Behaviors
University of Florida
2008-2022
University of Southern California
2015
Taste and Smell Clinic
2006-2014
San Diego State University
2012
Yale University
2003-2009
Google (United States)
2003
Florida State University
2000
Background: Phenylthiocarbamide (PTC) and 6‐ n ‐propylthiouracil (PROP), chemically related compounds, are probes for genetic variation in bitter taste, although PROP is safer with less sulfurous odor. Threshold distinguishes nontasters (increased threshold) from tasters (lower threshold); perceived intensity subdivides into medium (PROP bitter) supertasters very bitter). Compared supertasters, have fewer taste papillae on the anterior tongue (fungiform papillae) experience negative (e.g.,...
Abstract The hedonic 9‐point scale was designed to compare palatability among different food items; however, it has also been used occasionally individuals and groups. Such comparisons can be invalid because labels (for example, “like extremely”) denote systematically intensities across some Addressing this problem, the general Labeled Magnitude Scale (gLMS) frames affective experience in terms of strongest imaginable liking/disliking any kind, which yield valid group provided extreme...
People use intensity descriptors to compare sensory differences: “This tastes strong me; is it you?” These comparisons are deceptive because they assume that like denote the same absolute perceived intensities everyone. This assumption false. Visual-analogue and category scales labeled with descriptors, whenever there systematic differences across groups in denoted by these across-group will be invalid. We have explored this problem using studies of taste perception. When falsely assumed...
Objectives/Hypothesis To determine the distribution of perceived intensity salt, sweet, sour, and bitter in a large population to investigate factors associated with taste intensity. Study Design Cross‐sectional population. Methods Subjects (n = 2,374; mean age, 48.8 years) were participants Beaver Dam Offspring examined during 2005 2008. Perceived was measured using paper disks general labeled magnitude scale. Multiple linear regression performed. Results Mean ratings were: salt 27.2...
Recently, it has been shown that rats placed in a 9.4 T static magnetic field for 30 min after drinking glucose-saccharin solution develop conditioned taste aversion (CTA) to glucose-saccharin. We sought identify brain stem regions are activated by the exposure using c-Fos immunohistochemistry. Rats were restrained magnet min; sham-exposed but not exposed field. The induced significantly more c-Fos-positive cells than sham treatment solitary tract, parabrachial, medial vestibular,...
Taste or gustatory function may play an important role in determining diet and nutritional status therefore indirectly impact health. Yet there have been few attempts to study the spectrum of taste dysfunction human populations. Epidemiologic studies are needed understand on public health, identify modifiable risk factors, develop test strategies prevent clinically significant dysfunction. However, measuring epidemiologic is challenging requires repeatable, efficient methods that can measure...
Taste and flavor (retronasal olfaction) interact in the brain. The rules of that interaction are not well understood. This study uses 2 taste modifiers alter sweet to examine effects on flavors. Subjects used Global Sensory Intensity Scale assess aroma, sweetness, sourness, 10 foods. As previous work had shown, miracle fruit added sweetness acids, which secondarily reduced sourness (mixture suppression) Gymnema sylvestre foods as induced by fruit. In this study, multiple regression showed...
Efforts to quantify the public health impact of chemosensation present significant challenges, including a strong need for testing methods suitable field assessment. This discussion highlights several promising approaches population‐based study taste function; it also identifies key principles that should be considered when adapting laboratory‐based tests use.