Ingestion of winter savory extract has been reported to inhibit the decrease in peripheral body temperature in people who experience cold sensitivity. However, the active ingredients underlying this effect are not known. We sought to elucidate the effects of the volatile components of winter savory on body temperature. Carvacrol (the main volatile component and a transient receptor potential ch...

Sensory properties are greatly involved in the process of satiation. Regarding the nature of sensory signals, an important distinction can be made between sweet and savory taste. It is unclear, however, whether sweet and savory differ in their influence on satiation. Our objective was to investigate the difference between a sweet and savory taste on satiation, independent of palatability, textu...

Previous studies show that children who are sensitive to the bitter taste of 6-n-propylthiouracil (PROP) report more frequent intake of sweets and less frequent intake of meats (savory fats) relative to children who are PROP insensitive. Laboratory studies are needed to confirm these findings. In this study, seventy-nine 4- to 6-year-olds from diverse ethnicities attended four laboratory sessio...

Taste is involved in food preference and choice, and it is thought that it can modulate appetite and food intake. The present study investigated the effect of savory or sweet taste on satiation, reward, and food intake and according to individual differences in eating behavior traits underlying susceptibility to overeating. In a crossover design, 30 women (BMI = 22.7 ± 2.3; age = 21.9 ± 2.6 y) ...

The acaricidal effect of eleven essential oils (Sweet basil, Common juniper, Atlas cedar, Coriander, Blue gum, European silver fir, Common lavender, Lemon, Peppermint, Scots pine, Summer savory) against poultry red mite Dermanyssus gallinae was tested in vitro using the direct contact method, at three different doses: 0.2 mg/cm2, 0.4 mg/cm2 and 0.6 mg/cm2. The results of the study revealed that...

Our olfactory sense plays an important role in eating behavior by modulating our food preferences and intake. However, hunger or satiety may also influence how we perceive odors. Albeit speculative, contradictory results found in the past may have resulted from confounding by type of meal that participants ate to induce satiety. We aimed to investigate the influence of hunger state on olfactory...

Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either u...

Umami taste is produced by glutamate acting on a fifth taste system. However, glutamate presented alone as a taste stimulus is not highly pleasant, and does not act synergistically with other tastes (sweet, salt, bitter and sour). We show here that when glutamate is given in combination with a consonant, savory, odour (vegetable), the resulting flavor can be much more pleasant. Moreover, we sho...

The effect of essential oils thyme, peppermint, savory and two fungicides on the growth three plant pathogenic fungi