Animals discriminate nutritious food from toxic substances using their sense of taste. Since taste perception requires taste receptor cells to come into contact with water-soluble chemicals, it is a form of contact chemosensation. Concurrent with that contact, mechanosensitive cells detect the texture of food and also contribute to the regulation of feeding. Little is known, however, about the ...

he could not have made a better short abstract! " And it was clear Darwin had no idea how to handle it. It was up to Darwin's close friends, Hooker and the geologist Charles Lyell to propose a joint presentation of Wallace's paper and one by Darwin at the Linnean Society meeting in July. Darwin's friends were determined that he should be given the lion's share of the credit or else no one would...

Recently, LEDs with various light qualities have been used in closed plant factories, and they are known to different effects on the growth quality of crops. Therefore, this study was conducted investigate change mini red romaine lettuce using qualities. Wide spectrum (WRS)-LEDs, blue (B)-LEDs, + (BR)-LEDs, (R)-LEDs, white (W)-LEDs were as artificial sources. Regarding growth, R-LED treatment s...

This study investigates the preferences for ready-to-eat pomegranate arils in Italy through a discrete choice experiment (DCE) on 264 young consumers Italy. The aim is to estimate consumers’ willingness pay (WTP) reputational attributes of product (e.g., origin and sales channel) discriminate elicited between tasting non-tasting situations. To this purpose, random parameter logit model was empl...

We present the first experiment that was based on a novel analysis of the mental processes of choice. Sensed material characteristics such as the sweetness of a drink and symbolic attributes such as the source of sweetness stated on the label are put into the same units of influence on the response. Most users of low-calorie drinks thought about the energy in a drink quite differently from the ...

The effect of soluble starch (acid-modified starch) on taste intensity was investigated in human subjects. Different concentrations of sucrose (Suc), six sweeteners, NaCl, quinine-HCl (QHCl) and citric acid (Cit) were dissolved in either distilled water (DW; standard) or starch solution (test solution). The solutions were presented to naive subjects and each subject was requested to taste and c...

This study is aimed to produce economical and high quality orange nectar by partial replacement of sucrose with an equivalent sweetness from the safe artificial sweetener sucralose. Using different ratios from sucrose and sucralose at concentrations equivalent to sucrose sweetness in the final orange nectar affect significantly (p<0.05) the total soluble solids (Brix) and viscosity (cp) but doe...

Post-ingestive signals related to nutrient metabolism are thought to be the primary drivers of reinforcement potency of energy sources. Here, in a series of neuroimaging and indirect calorimetry human studies, we examine the relative roles of caloric load and perceived sweetness in driving metabolic, perceptual, and brain responses to sugared beverages. Whereas caloric load was manipulated usin...

Satiation and satiety are central concepts in the understanding of appetite control and both have to do with the inhibition of eating. Satiation occurs during an eating episode and brings it to an end. Satiety starts after the end of eating and prevents further eating before the return of hunger. Enhancing satiation and satiety derived from foodstuffs was perceived as a means to facilitate weig...

Human desire for sweet taste spans all ages, races, and cultures. Throughout evolution, sweetness has had a role in human nutrition, helping to orient feeding behavior toward foods providing both energy and essential nutrients. Infants and young children in particular base many of their food choices on familiarity and sweet taste. The low cost and ready availability of energy-containing sweeten...