BACKGROUND The perception of sour taste in humans is incompletely understood at the receptor cell level. We report here on two patients with an acquired sour ageusia. Each patient was unresponsive to sour stimuli, but both showed normal responses to bitter, sweet, and salty stimuli. METHODS AND FINDINGS Lingual fungiform papillae, containing taste cells, were obtained by biopsy from the two p...

OBJECTIVE To verify the influence of sour taste on swallowing and the presence of reflex cough when sour material was swallowed in patients with dysphagia secondary to brain injury. METHOD Fifty dysphagic brain injury patients who underwent videofluoroscopic swallowing study (VFSS) were recruited. The patients who had shown severe aspiration at 2 ml of liquid were excluded. The dysphagic pati...

Sour taste is detected by a subset of taste cells on the tongue and palate epithelium that respond to acids with trains of action potentials. Entry of protons through a Zn(2+)-sensitive proton conductance that is specific to sour taste cells has been shown to be the initial event in sour taste transduction. Whether this conductance acts in concert with other channels sensitive to changes in int...

Basic research has revealed that the chemical sensory world of children is different from that of adults, as evidenced by their heightened preferences for sweet and salty tastes. However, little is known about the ontogeny of sour taste preferences, despite the growing market of extreme sour candies. The present study investigated whether the level of sourness most preferred in a food matrix an...

dispersive liquid-liquid microextraction method (dllme) combined with high-performance liquid chromatography-ultraviolet detection (hplc-uv) was used to determine thiamine (b1), nicotinamide (b3) and pyridoxine (b6) in sour cherry juice. this method was rapid, simple and sensitive. separation was accomplished using a c18 column. the optimum chromatographic conditions were found to be: mobile ph...

Metaphorical expressions linking love and jealousy to tastes are common in normal language use and can create the assumption that they reflect embodied processes. Hence, we investigated if the phenomenological experiences of love and jealousy would be embodied in taste sensations of sweetness, sourness, and bitterness respectively. In Study 1, participants identified metaphors relating love to ...

This study explored the effects of 5 taste solutions (citric acid, sucrose, sodium chloride, caffeine, and sodium glutamate) versus water on the power frequency content of swallowing submental surface electromyography (sEMG). Healthy subjects were presented with 5 ml of each of 5 tastants and water. Data were collected in 3 trials of the 5 tastants and water by using submental sEMG, which was t...

Royal jelly is a viscous jelly substance. It is partially soluble in water with a density of 1.1 g/mL. Its colour is whitish to yellow, the yellow colour increasing upon storage. Its odour is sour and pungent, the taste being sour and sweet. The sensory characteristics are important quality criteria. Old royal jelly, which has not been properly stored tends to be darker and a rancid taste can d...

Taste is a major determinant of children's food preferences, but its development is incompletely known. Thus, exploring infants' acceptance of basic tastes is necessary. The first objective was to evaluate the acceptance of tastes and their developmental changes over the first year. The second objective was to compare acceptance across tastes. The third objective was to evaluate global taste re...