Drosophila melanogaster flies carrying the trp (transient receptor potential) mutation are rapidly blinded by bright light, because of the absence of a Ca2+-permeable ion channel in their photoreceptors. The identification of the trp gene and the search for homologs in yeast, flies, worms, zebrafish and mammals has led to the discovery of a large superfamily of related cation channels, named TR...

Digitalization of human taste has been on the back burners multi-sensory media until beginning decade, with audio, video, and haptic input/output(I/O) taking over as major sensory mechanisms. This article reviews consolidated literature augmented reality (AR) in modulation stimulation sensation humans using low-amplitude electrical signals. Describing multiple factors that combine to produce a ...

The taste of 30 compounds was studied in the golden hamster with three different methods: single-fiber recordings, two-bottle preference (TBP), and conditioned taste aversion (CTA) tests. On the whole, the results showed that the sense of taste in the hamster differs in many respects from that in humans because, of 26 tested compounds known as sweet to humans, 11 had no taste or tasted differen...

BACKGROUND A novel family of G protein-coupled receptors, TAS2Rs, has recently been characterized and linked to sensitivity to bitter taste compounds. We have previously reported that a missense mutation in the TAS2R16 gene reduces the sensitivity of the receptor to bitter-taste stimuli and that it is associated with risk for alcohol dependence. Other family-based studies on the genetic transmi...

It is known that both smell and taste functions decrease with aging. However, some clinical questions remain, such as the independence of each sensation loss and the correlation between a person’s actual sensory loss and awareness of the loss. In this research, we investigated both the olfactory and taste functions of aged subjects together with their awareness of sensation loss. Effects of ana...

This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth tas...

A series of experiments investigated the nature of metallic taste reports and whether they can be attributed to the development of a retronasal smell. Two studies showed that the metallic sensation reports following oral stimulation with solutions of FeSO4 were reduced to baseline when the nose was occluded. No such reduction was seen for CuSO4 or ZnSO4, which were more bitter and astringent, r...

The effect of soundscapes on the taste evaluation of beers was analyzed in the research reported here. Three experiments were conducted in which participants tasted a beer twice, and rated the experience, each time under the influence of a different sound stimulus. The participants were not informed that they were, in fact, tasting the same beer. The objective was to determine whether soundtrac...