06049nam 2201801z- 450 991055775160332120231214133430.0(CKB)5400000000045825(oapen)https://directory.doabooks.org/handle/20.500.12854/68686(EXLCZ)99540000000004582520202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierTaste, Nutrition and HealthBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 electronic resource (350 p.)3-03928-444-4 3-03928-445-2 The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.Research & information: generalbicsscBiology, life sciencesbicsscFood & societybicsscacceptabilityfood developmentsensory attributesCATAdietotherapyaromaslinoleic acidgustationhedonicBDNFfat tastec-FosZif-268Glut-1sweetenerssugar reductionpsychophysical dose-responsesweetness growth ratesweetness potencycross-culturalfood likingsensoryquestionnairefMRIcaffeinetastememorysensory evaluationteaEGCGhedonicssweet tastepsychophysicsnutritiondietthresholdintensitylikingsweetnesstaste testindividual differencesclassification methodtaste perceptionumamicarbohydratesweetsaltbitterphysical activitybasic tastestaste receptionsmelldysgeusiaburning sensationhalitosissalivacariesprimary Sjögren's syndromenon-SS sicca syndromesweet likingfat likinge-cigarettesbody mass indexdietary behaviorstobaccocigaretteschronic smokingelectrophysiological recording from human tonguefat perceptionCD36PROP tastinggrapefruitconsumernaringinaromacolorsatietytastantsfood intakeintraduodenal infusionintraileal infusionoverweightweight managementObesityeating behaviorprebioticsmicrobiotasex differencesbiopsychosocialchildrenbrain imagingsmell sensitivityolfactionstaircaseQUESTchoicefamiliarityPROPfood neophobiasensitivity to disgustsensitivity to punishmentvegetablescaffeinated beveragesbitternessastringencytaste preference questionnairevalidationEuropean childrenadolescentsadultsgeneticsfood preferencesheritabilitycandidate geneGWASadipositypolygenic risk scoreResearch & information: generalBiology, life sciencesFood & societyTepper Beverly Jedt1297617Barbarossa Iole TomassiniedtTepper Beverly JothBarbarossa Iole TomassiniothBOOK9910557751603321Taste, Nutrition and Health3024620UNINA