A5103097163- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Sensory Analysis and Statistical Methods
- Advanced Chemical Sensor Technologies
- Multisensory perception and integration
- Salivary Gland Disorders and Functions
- Color perception and design
- Meat and Animal Product Quality
- Oral microbiology and periodontitis research
- Parkinson's Disease Mechanisms and Treatments
- Ocular Surface and Contact Lens
- Estrogen and related hormone effects
- Behavioral and Psychological Studies
- Creativity in Education and Neuroscience
- Attention Economy in Education and Business
- Animal Nutrition and Physiology
- Human Health and Disease
- Streptococcal Infections and Treatments
- Phytochemicals and Antioxidant Activities
- Cephalopods and Marine Biology
- Menstrual Health and Disorders
- Traditional Chinese Medicine Studies
- Probiotics and Fermented Foods
- Mycotoxins in Agriculture and Food
- Botanical Research and Applications
Monell Chemical Senses Center
1987-2025
Rutgers, The State University of New Jersey
2021
Colgate-Palmolive (United States)
2001
Colgate-Palmolive (Switzerland)
1993
University of Pennsylvania
1982-1988
Wayne State College
1974
University of Alberta
1961-1962
Methods for collection and stimulation of whole mouth saliva were compared. Resting salivary flow values roughly equivalent draining, spitting, suction, swab techniques, but the technique was less reliable. Gustatory masticatory stimuli induced significantly higher compared to resting levels, between- within-subject variances also higher. Stimulation produced a fairly constant addition whether individual levels low or high.
There is considerable difficulty in the making of initial clinical decisions as to whether a given patient has salivary gland hypofunction, and hence requires additional evaluation. This study identified set four measures that, together, successfully predicted presence or absence hypofunction. The were: dryness lips, buccal mucosa, saliva produced by palpation, total DMFT; they were derived from discriminant analysis data collected 71 individuals with normal low flow rates. These are...
Abstract The bitter taste of medicines hinders patient compliance, but not everyone experiences these difficulties because people worldwide differ in their bitterness perception. To better understand how from diverse ancestries perceive and modifiers, 338 adults, European recent US Canadian immigrants Asia, South Africa, rated the intensity solutions on a 100-point generalized visual analog scale provided saliva sample for genotyping. were five medicines, tenofovir alafenamide (TAF),...
ABSTRACT Twenty‐nine subjects judged the aroma, flavor and texture of five pairs foods that were normally colored either uncolored or inappropriately colored. Subjects tested during conditions hunger satiation approximately half blindfolded both test sessions. The data revealed that, in general, appropriately perceived to have a stronger intensity better quality aroma flavor. effects color significant only for judgments although same trend was evident judgments. state significantly...
ABSTRACT The relationships between biting and chewing sounds judgments of food crispness were examined in two studies. In the first, subjects used magnitude estimation to separately judge loudness a wide range wet dry crisp foods. Judgments perceived highly correlated both when samples fractured by single bites further broken down chewing. second study, blocked loud masking noise. Subjects had no difficulty determining crispness. Correlations obtained with without an auditory block high. It...
Divalent and trivalent salts exhibit a complex taste profile. They are perceived as being astringent/drying, sour, bitter, metallic. We hypothesized that human bitter-taste receptors may mediate some attributes of these salts. Using cell-based functional assay, we found TAS2R7 responds to broad range divalent salts, including zinc, calcium, magnesium, copper, manganese, aluminum, but not potassium, suggesting act metal cation receptor mediating bitterness Molecular modeling mutagenesis...
ABSTRACT Twenty subjects judged the crispness, loudness, and firmness of sixteen food samples by both biting chewing only foods. These also scored foods for thirteen textural qualities. Instrumental measures slope, peak force, deformation to fracture were obtained from a snap test at four rates. Whether subject an attribute bite or chew technique made little no difference in sensory judgments. Crispness appeared be very closely related loudness less firmness. Loudness sounds was more...
ABSTRACT Oral assessments of the viscosity aqueous solutions thickened with sodium carboxymethylcellulose (CMC) were made using magnitude estimation. In one experiment, subjects judged low (L), medium (M) and high (H) forms CMC. CMC‐H perceived to be significantly thinner than CMC‐L or CMC‐M at equivalent physical viscosities. The data suggest that is determined by averaging values over a range shear rates. another extreme care was taken eliminate possiblity non‐oral cues in perceptual...
ABSTRACT Solution viscosity, like many other textural properties of foods, can be perceived by more than one sensory modality or method exploration. The present study compared judgments solution viscosity obtained oral (tactile/kinesthetic) and nonoral (visual tactile/kinesthetic) modes sensing. slopes the functions describing physical perceptual were similar for different methods but solutions as viscous when judged in mouth.
The hypothesis was tested that subjects' judgments of food aroma and flavour strength will be increasingly influenced by color as the chemosensory differences between foods become less apparent. Elderly ( n = 24) young 22) adults were presented with pairs samples instructed to indicate which sample had more intense or flavor. discriminations varied in difficulty, also manipulated so either they similarly colored, differed it positively inversely correlated strength. Overall, results failed...
Many medications taste intensely bitter. The innate aversion to bitterness affects medical compliance, especially in children. There is a clear need develop bitter blockers suppress the of vital medications. Bitter mediated by TAS2R receptors. Because different pharmaceutical compounds activate distinct sets TAS2Rs, targeting specific receptors may only for certain, but not all, bitter-tasting compounds. Alternative strategies are needed identify universal that will improve acceptance every...
ABSTRACT. Relationships between fat content and perceived oiliness were investigated in a dry, cornmeal‐based snack food. Paired comparisons suggested that substantial differences (about 15 g/100 g) are required before consistent found. Using magnitude estimation, judgments of intensity made when stimuli (1) ingested under normal conditions, (2) with olfactory, visual, manual tactile inputs eliminated, (3) simply rubbed the fingers. The similarity function these different conditions suggest...
ABSTRACT A total of 450 consumers participated in a test to determine whether questionnaire length, presence key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four cakes representing 2 × factorial design texture and flavor flaws. They used one the following six questionnaires: only 9‐point scale, scale with open end questions, others comprising two levels length completeness. Neither attribute nor value sensitivity...
Children have difficulty swallowing capsules. Yet, when presented with liquid formulations, children often reject oral medications due to their intense bitterness. Presently, effective strategies identify methods, reagents, and tools block bitterness remain elusive. For a specific bitter-tasting drug, identification of the responsible bitter receptors discovery antagonists for those can provide method perceived We identified compound (6-methylflavone) that responses an intensely anti–human...