Texture perception and mouthfeel are important factors in food acceptance rejection. Despite the contribution of oral tactile sensation to texture, it has been understudied. This review addresses sensitivity relation measurement methods, that influence sensitivity, its association with texture preference. Notably, advantages disadvantages different testing methods discussed, including two-point...

Low consumption of vegetables in children is a concern around the world, hence approaches aimed at increasing intake are highly relevant. Previous studies have shown that repeated taste exposure an effective strategy to increase vegetable acceptance. However, few examined effect on varying bitter sensitivity. This study investigated influence genotypes and phenotypes effects Brassica vegetable....

There have been few studies of lingual morphology and associated papillae of rodents since a 1924 study restricted mostly to Old World taxa (1). This is especially applicable to the North American superfamily Geomyoidea. We examined the distribution patterns and types of lingual papillae for three geomyids and 12 heteromyid rodent species. All member taxa have a single circunivallate papilla, w...

Sour taste is detected by taste receptor cells that respond to acids through yet poorly understood mechanisms. The cells that detect sour express the protein PKD2L1, which is not the sour receptor but nonetheless serves as a useful marker for sour cells. By use of mice in which the PKD2L1 promoter drives expression of yellow fluorescent protein, we previously reported that sour taste cells from...