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The exponential expansion of consumer genetic testing has led to an accumulation of massive genomic data sets owned by governments and firms. The prospect of leveraging genetic data for enhancing consumers' health, well-being, and satisfaction through improved personalization, segmentation, and targeting is promising. Nonetheless, this potential has not been studied empirically to date, and it is unknown whether and when firms should invest resources into incorporating genetic data into strategies and processes. The authors address this gap in a study of taste preferences, important drivers of food and beverage consumption. Using a large U.K.-based sample, they find that with sample sizes currently available, genetic data are expected to significantly improve prediction of taste preferences above traditionally used metrics such as demographics, behavioral variables, and even past consumption, especially for tastes that are uncommon in the local diet (e.g., spicy, sour), as they are less expressed behaviorally. The authors conclude that genetic data show immense promise for prediction-based applications when other data sources are limited or uninformative. These findings could have significant implications for public health initiatives, potentially aiding development of personalized nutrition plans and dietary interventions. [ABSTRACT FROM AUTHOR]

This paper is aimed at comprehensively reviewing olfactory and gustatory disorders caused by SARS-CoV-2 in children and adults. An electronic and manual search was done on three data bases: MEDLINE, Embase, and Web of Science. Inclusion criteria included publications written in English, involving humans in the age range of 0 to 99 years that were captured by a controlled vocabulary of thesaurus terms. Olfactory and gustatory disorders rates in COVID-19 ranged from 22% to 71.9% in adults and 16.6% to 25.8% in children. Olfactory and gustatory disorders might appear as the first symptom, and in adults might even be the only symptom (4.8% to 10%). Anosmia is the most common olfactory disorder and hypogeusia is the most common gustatory disorder. In 33% to 89% of cases, olfactory and gustatory disorders resolve spontaneously within a few weeks, coinciding with the resolution of other COVID-19 symptoms, both in adults and children. However, in some patients, olfactory and gustatory disorders persist beyond the resolution of other symptoms. Notably, children generally experience a swifter and more favorable recovery compared to adults. The precise pathogenesis underlying olfactory and gustatory disorders in the context of COVID-19 remains unclear and is likely multifactorial. Presently, no established treatment protocol exists for olfactory and gustatory disorders and current treatments reviewed lack robust evidence and are not readily available for clinical use. Olfactory training represents the only therapy currently recommended by international authorities. Pediatric practitioners and general dental practitioners should be aware of olfactory and gustatory disorders in both pediatric and adult populations, including their biologic mechanisms, treatment options, and recovery rates. [ABSTRACT FROM AUTHOR]

Context Children with cancer are at risk of poor nutritional status during treatment and into survivorship. Objectively measured taste perception and self-reported food hedonics are 2 factors that may influence food intake. Objective This 2-armed systematic review examined whether chemotherapy and radiotherapy affect (1) taste perception and (2) hedonic experiences of children and survivors of childhood cancer. Data Source A 2-armed systematic literature search was conducted in the Medline, CINAHL, Embase, and PsychInfo database until June 2022. The effects of cancer treatment on objective taste perception or food hedonics (ie, food liking or aversion and appetite) were examined. Data Extraction Peer-reviewed articles published in English of studies that included children (aged <18 years) or survivors of childhood cancer (any age) were reviewed. Risk of bias was determined using the Evidence Analysis Library by the Academy of Nutrition and Dietetics. Data Analysis A total of 1417 articles in the taste search arm and 3862 articles in the hedonics search arm were identified. Of these, 9 and 4 articles were eligible for review, respectively. Cancer treatment had highly variable effects on taste perception during treatment and into survivorship. Learned food aversions were experienced by children receiving chemotherapy treatment and liking of meats and salty foods by children with cancer was affected. The impact of treatment on appetite varied. Conclusions Cancer treatment did not uniformly affect taste perception. Food liking may be negatively affected, and learned food aversions may develop during cancer treatment. To establish the clinical relevance of childhood cancer treatment on taste perception and food hedonics, more research is required. Systematic Review Registration PROSPERO registration no.CRD42020207127. [ABSTRACT FROM AUTHOR]

Background: 2‐(2‐Nitro‐4‐trifluoromethylbenzoyl)‐1,3‐cyclohexanedione (NTBC) treatment of alkaptonuria (AKU) leads to increased blood tyrosine levels, causing skin issues and potentially sight‐threatening corneal keratopathy. Adherence to dietary management of NTBC‐induced tyrosinemia, a low‐protein diet with or without protein substitutes, can be difficult for patients. This 28‐day interventional study evaluated a low tyrosine casein glycomacropeptide (cGMP) protein substitute (TYR sphere)®, a 20 g protein equivalent, cGMP‐based protein substitute, in terms of adherence, palatability, usability, comparison to amino acid (AA)–based protein substitutes, gastrointestinal tolerance and metabolic control in adults with NTBC‐induced tyrosinaemia. Methods: Four adults (mean 61.1 years, range 53.3–69.3 years) with AKU and NTBC‐induced tyrosinaemia were recruited from the United Kingdom National Alkaptonuria Centre (NAC). The cGMP protein substitute was prescribed based on individual nutritional requirements, replacing ≥1 AA‐based protein substitute. Participants recorded product‐related data in study diaries, using five‐point Likert scales and daily and weekly logs. To determine metabolic control, prestudy blood tyrosine levels were compared to weekly blood spot tests during the study. Results: Median cGMP protein substitute adherence was 98%. Most participants rated palatability and usability positively, and preferred cGMP protein substitute to AA‐based products. There were no notable gastrointestinal changes, and metabolic control was maintained. Conclusions: cGMP protein substitute is a palatable and well‐tolerated option in the dietary management of AKU patients with NTBC‐induced tyrosinaemia. Key points: Alkaptonuria (AKU) treated with 2‐(2‐nitro‐4‐trifluoromethylbenzoyl)‐1,3‐cyclohexanedione (NTBC) induces tyrosinaemia that requires dietary management to prevent clinical consequences such as corneal keratopathy.A low tyrosine casein glycomacropeptide (cGMP)‐based protein substitute can be used to replace protein and other important nutrients where a protein restriction is indicated.The low tyrosine cGMP‐based protein substitute used in this study was well adhered to, with no notable effects on gastrointestinal tolerance and maintained metabolic control within acceptable parameters.Low tyrosine cGMP protein substitutes provide a viable, well‐tolerated alternative to traditional amino acid–based protein substitutes to help achieve treatment outcomes, of particular relevance should treatment begin earlier in life in the future. [ABSTRACT FROM AUTHOR]

Background: To improve the healthfulness of foods offered while accelerating the use of environmental sustainability practices, it is important to engage hospital food service operators in the adoption of such practices. The purpose of this study was to explore barriers, facilitators and best practices for implementing environmental sustainability standards in food service among veterans affairs (VA) hospitals in the United States. Methods: We conducted an online survey with 14 VA hospital food service directors and then 11 qualitative interviews. The survey assessed motivations for initiating sustainability standards and included a self‐rating of implementation for each of five standards: increasing plant‐forward dishes, procuring and serving sustainable foods that meet organic/fair trade and other certifications, procuring and serving locally produced foods, reducing food waste and reducing energy consumption. Interviews were transcribed verbatim. Qualitative analysis, including coding of themes and subthemes, was conducted by two coders to determine barriers, facilitators and best practices for each of these five standards. Quantitative methods (counts and frequencies) were used to analyse the survey data. Results: Participants had an average of 5 years of experience implementing sustainability standards. The top three motivators cited were reducing food waste, serving healthier foods and increasing efficiency or cost savings. Barriers revolved around patient preferences, contractual difficulties and costs related to reducing waste. Facilitators included taste testing new recipes that include more sustainable food options and easy access to sustainable products from the prime vendor. Best practices included making familiar dishes plant‐forward and plate waste studies to prevent overproduction. Conclusions: Although there were many barriers to implementation, food service directors had solutions for overcoming challenges and implementing food service sustainability standards, which can be tested in future sustainability initiatives. Key points: There have been several studies of sustainable food service standards in hospital settings, yet few have examined how these sustainable food service practices are implemented in day‐to‐day operations in veterans affairs hospitals throughout the United States. The study findings revealed many best practices that can be tested in the future, including increasing plant‐forward dishes by modifying familiar dishes and making them plant‐forward, procuring locally produced foods by beginning with the highest‐quality product to purchase locally and having a garden onsite at the hospital and reducing food waste by food tracking studies to prevent overproduction and a food donation programme. [ABSTRACT FROM AUTHOR]

This essay pays homage to the late Danish sociologist Henning Bech's groundbreaking work on sexuality, urban life, phenomenology, and modernity. Bech's contributions are praised for their critical yet affirmative perspective, offering insights into the complexities of contemporary society, particularly regarding gender, sexuality, and urban life. Central to Bech's thesis is the idea that the city itself is a dynamic space where sexuality is not only displayed but also actively generated, influencing people's experiences and interactions. He challenges traditional notions of sexuality by arguing that it is not merely an inherent trait but a sociocultural construct deeply intertwined with urban life. By examining the aesthetic and erotic potential of urban spaces, he sheds light on the role of the city in shaping people's tunings and experiences of pleasure. Bech conceptualizes male homosexuality as a form of existence rather than a fixed identity and explores the experiences of the male homosexuals while emphasizing broader shifts in societal attitudes towards sexuality and intimacy. Bech's sociology provides a valuable framework for appreciating the complexities of late modern social life. By foregrounding the aesthetic dimensions of the urban social world and adopting a critical yet affirmative stance, he offers a nuanced perspective that enriches our understanding of contemporary societies. Ultimately, Bech's legacy lies in his ability to provoke thought and challenge conventional wisdom, and thereby stimulating new innovative research. [ABSTRACT FROM AUTHOR]

How do key players in Bombay's screen industries—producers, directors, writers, and business developers—understand, imagine, and navigate the dizzying new world of streaming platforms in India? Tracking the emergence of symbiotic relationships between new streaming platforms and established media professionals, I discuss how a restructuring of industry dynamics is elemental to the processes of cultural legitimation of new streaming tastes and the reconfigurations of the relationships between texts, industries, and audiences. Through case studies of a few prominent creative professionals associated in various capacities with global and local streaming platforms, I sketch the multiple linkages between contemporary streaming cultures and the structural histories of both film and television in the subcontinent. Ultimately, this article argues that media workers' self-reflexivity and theorizations about the industry-in-digital transit help us not only grasp the heterogeneity of this moment, but also trace notions of value and taste in Bombay's emerging digital media ecologies. [ABSTRACT FROM AUTHOR]

Boletus are wild edible mushrooms that are consumed worldwide for their appealing taste and abundant production. The aim of this review was to summarize and discuss the characteristics, effects of food processing and application of Boletus worldwide. A better understanding of Boletus nutritional profiles with high carbohydrate and protein, low fat and energy. Volatile (odor compounds) and nonvolatile (free amino acids, 5′-nucleotide and nucleoside, free sugars, organic acids and umami peptides) compounds together contribute to the flavor of Boletus. Varies bioactive substances such as phenols, flavonoids, polysaccharides, tocopherols, lectins and pigment, have also been identified in Boletus, showing wide spectrum biological activities, including antioxidant, antimicrobial, antitumor, immunomodulatory, hepatoprotective, antihyperglycemic and hypotensive activities. In addition, drying, storage and cooking influenced the physical, chemical, sensory properties and biological activities of Boletus. The application of Boletus was focused on food dietary supplement, enhancement of food nutrition and function, indicating Boletus can be further developed as a functional food for human health. Further research suggestions focus on the mechanism of bioactive substances, the novel umami peptides, and the digestion and absorption of Boletus. [ABSTRACT FROM AUTHOR]

Smell and taste changes are frequently reported bothersome treatment symptoms during treatment for childhood cancer and assumed to influence outcomes such as food intake. Since nutritional status of children with cancer is already vulnerable, any detrimental effects on food intake should be prevented. Therefore, understanding the exact relationship between chemosensory changes and dietary intake, eating behavior, and other domains such as health-related quality of life (HRQoL), is important for improving outcomes. In this longitudinal study, we followed 87 childhood cancer patients treated for hematological, solid, or brain malignancies. Smell (odor threshold and odor identification) and taste function (total taste score) were objectively investigated using commercial Sniffin' Sticks and Taste Strips respectively, and by self-report. Dietary intake was measured using a 3-day food dairy. For nutritional status, BMI expressed as standard deviation scores was derived from medical records. Eating behavior and HRQoL were assessed by the Behavioral Pediatrics Feeding Assessment Scale (BPFAS) and PedsQL 4.0 Generic Core Scales, respectively. Measurements were taken approximately 6 weeks (T0), 3 months (T1), 6 months after starting chemotherapy (T2), and 3 months after termination of chemotherapy or maintenance phase for children with acute lymphoblastic leukemia (ALL) (T3). Dietary intake, eating behavior, nutritional status, and HRQoL were modelled over time using mixed model analysis. Associations between smell and taste (objective and self-report), as well as patient characteries were studied. Energy intake significantly increased during the study period, with a higher age, BMI, and total taste scores associated to this increase. Boys had higher energy intake compared to girls. Eating behavior scores significantly declined, indicating less eating problems. Age, pre-diagnosis eating behavior, self-reported smell changes, and tube feeding were associated to eating behavior. BMI significantly increased, with a higher BMI at diagnosis to be related to a higher BMI during the study period. A lower BMI was found in children receiving tube feeding and self-reported taste changes. HRQoL improved during the study period, with lower HRQoL in children receiving tube feeding and self-reported taste changes. Both objective and subjective measures of taste and smell influence dietary intake, eating behavior, nutritional status, and HRQoL. Individual dietary advice and coping strategies are warranted to prevent detrimental effects of chemosensory changes on food intake and clinical outcomes in children with cancer. [ABSTRACT FROM AUTHOR]

Background/Objectives: Taste dysfunction is a frequent symptom of acute coronavirus disease (COVID)-19 caused by the severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2). While the majority of those affected reported recovery over time, emerging data suggest that 20–25% of individuals experience persistent taste dysfunction, constituting a common symptom of long COVID. Gustation is mediated by continuously renewing taste bud cells. A balance between the counteracting processes of cell generation and cell death maintains the homeostatic turnover. Sonic hedgehog (SHH) is a morphogenic protein that promotes taste cell proliferation and differentiation. Enzymatic proteins such as gustin modulate the environment around the taste receptors and influence taste perception. Hence, we hypothesized that increased taste cell turnover and reduced taste-related salivary proteins contribute to the taste dysfunction in long COVID. Methods: Unstimulated whole saliva (UWS) was collected from individuals with long COVID experiencing taste dysfunction after obtaining informed consent. The normal control included archived saliva samples catalogued prior to 2019. Taste perception was objectively determined by the waterless empirical taste test. The SHH, gustin, and inflammatory cytokines in UWS were determined with ELISA. The expressions of epithelial and taste-cell-specific markers in cellular saliva were assessed by immunoflurorescence. Results: Impaired bitter taste was the most common dysfunction in the long-COVID cohort. Salivary gustin was significantly lower in those with long COVID and correlated with lower bitter taste score. Cellular saliva showed keratin-10- and small-proline-rich protein-positive epithelial cells as well as SHH-, occluding- and KCNQ1-positive taste cells. Conclusions: Salivary gustin could be a marker for impaired bitter taste in long COVID. [ABSTRACT FROM AUTHOR]

Peripheral taste neurons exhibit functional, genetic, and morphological diversity, yet understanding how or if these attributes combine into taste neuron types remains unclear. In this study, we used male and female mice to relate taste bud innervation patterns to the function of a subset of proenkephalin-expressing (Penk+) taste neurons. We found that taste arbors (the portion of the axon within the taste bud) stemming from Penk+ neurons displayed diverse branching patterns and lacked stereotypical endings. The range in complexity observed for individual taste arbors from Penk+ neuronsmirrored the entire population, suggesting that taste arbor morphologies are not primarily regulated by the neuron type. Notably, the distinguishing feature of arbors from Penk+ neurons was their propensity to come within 110 nm (in apposition with) different types of taste-transducing cells within the taste bud. This finding is contrary to the expectation of genetically defined taste neuron types that functionally represent a single stimulus. Consistently, further investigation of Penk+ neuron function revealed that they are more likely to respond to innately aversive stimuli--sour, bitter, and high salt concentrations-- as compared with the full taste population. Penk+ neurons are less likely to respond to nonaversive stimuli--sucrose, umami, and low salt--compared with the full population. Our data support the presence of a genetically defined neuron type in the geniculate ganglion that is responsive to innately aversive stimuli. This implies that genetic expression might categorize peripheral taste neurons into hedonic groups, rather than simply identifying neurons that respond to a single stimulus. [ABSTRACT FROM AUTHOR]

The gustatory system plays an important role in evaluating food quality in animals and humans. While some tastes are intrinsically appetitive, such as sweet, which is elicited from high‐calorie nutrients, the other tastes, such as sour and bitter, are aversive and elicited by toxic substances. In mice, taste signals are relayed by multiple regions of the brain, including the nucleus of the solitary tract, and the parabrachial nucleus (PBN) of the pons, before reaching the gustatory cortex via the gustatory thalamus. Recent advances in taste research using mice expressing Cre recombinase in specific neuronal populations, together with chemogenetic/optogenetic tools, have enabled us to identify genetically defined neurons involved in taste transduction pathways across several areas of the brain. While gustatory pathways play a fundamental role in taste transduction, taste preferences are not always stable, but rather vary depending on internal states. This review summarizes recent progress in research on neural circuits that modify the taste information depending on internal states in mice. [ABSTRACT FROM AUTHOR]

Jiang‐flavor baijiu (JFB) is a prominent type of Chinese baijiu, known for its unique flavor attributes, sensory experience, and high tasting value. Previous research has mainly focused on the detection and identification of its flavor substances, but in‐depth studies on the precise sensory description and differentiation of its flavor qualities are still lacking. In this study, a rapid sensory analysis method, Pivot Profile (PP), was applied to 30 mainstream JFBs in the Chinese market, generating 91 sensory attributes with independent definitions, from which 29 main sensory attributes were established that were easy to perceive and descriptive, as well as convenient for transmitting their sensory qualities and distinguishing differences in price and production region, including color (one descriptor), aroma (21 descriptors), taste, and mouthfeel (seven descriptors). The nine key sensory attributes that distinguish JFB quality are as follows: Jiang, Grain, Chen, Qu, Rancid, Acid, Sweet, Fullness, and Harmony. It was found that price was positively correlated with sensory quality, with greater variation in the quality of samples within the medium price range (RMB 500–1000). All samples from MTCQ1 (the core production area of Maotai Town) performed better in sensory quality. In addition, salted vegetable showed a high degree of regional characteristics, concentrated in most of the production regions of Guizhou Province. Aroma attributes were more suitable than taste and mouthfeel as sensory indicators for distinguishing production regions. This study has opened the direction of systematic construction of sensory description of JFB and provided a successful case for the evaluation of Chinese baijiu using novel sensory analysis techniques. [ABSTRACT FROM AUTHOR]

The tongue serves as a vital organ in mammals, facilitating crucial functions such as mastication, swallowing, vocalization, thermoregulation, and taste reception. Cetacean tongues have evolved under distinct selective pressures compared to those of terrestrial mammals, yet research on their tongues is limited, leading to controversy regarding their gustatory abilities. This study aims to elucidate the morphological characteristics of the fetal tongue of common minke whales through both gross and microscopic observations. Macroscopic examination revealed that the papillae marginales were the only lingual papillae that were obviously developed in all specimens, and these projections are hypothesized to aid in suckling during the nursing period. Lingual glands were exclusively found in the proximal region of the tongue, unlike in toothed whales, where they are distributed in rostral regions. The rudimentary mechanical papillae and the caudal location of the lingual glands are thought to be consistent with the lunge feeding strategy. Neither macroscopic nor microscopic observations detected taste buds or any structures which are responsible for taste reception. Hence, it is suggested that gustation is not a crucial sense for nutrition in this species. These morphological findings enhance our understanding of rorqual feeding habits and provide insights for the management of this unique mammalian lineage. [ABSTRACT FROM AUTHOR]

Purpose: To estimate long-term prognosis of chemosensory dysfunctions among patients recovering from COVID-19 disease. Methods: Between April 2020 and July 2022, we conducted a prospective, observational study enrolling 48 patients who experienced smell and/or taste dysfunction during the acute-phase of COVID-19. Patients were evaluated for chemosensory function up to 24 months after disease onset. Results: During the acute-phase of COVID-19, 80% of patients reported anosmia, 15% hyposmia, 63% ageusia, and 33% hypogeusia. At two years' follow-up, 53% still experienced smell impairment, and 42% suffered from taste impairment. Moreover, 63% of patients who reported parosmia remained with olfactory disturbance. Interestingly, we found a negative correlation between visual analogue scale scores for smell and taste impairments during the acute-phase of COVID-19 and the likelihood of long-term recovery. Conclusion: Our study sheds light on the natural history and long-term follow-up of chemosensory dysfunction in patients recovering from COVID-19 disease. Most patients who initially suffered from smell and/or taste disturbance did not reach full recovery after 2 years follow-up. The severity of impairment may serve as a prognostic indicator for full recovery. [ABSTRACT FROM AUTHOR]

Summary: Positioned midway between traditional meat and plant‐based options, hybrid alternatives cater to a broader consumer category due to the intersection of flavours, textures and ethical considerations. This review aims to provide a current landscape and forthcoming challenges of hybrid options, exploring their formulation, processing, distinctive features, consumer acceptance and sustainability aspects. Even though there is no standard definition of the 'meathybrid concept', scientists and industrials explored different ingredients including purified proteins or whole vegetables/grains/seeds to formulate palatable hybrid products maintaining comparable sensory features to meat. Consumers' attraction to hybrid meat products is mostly related to taste, sustainability and nutritional aspects. Future challenges for hybrid options may include optimising production scalability, ensuring consistent quality and taste and effectively communicating the benefits of hybrid products to diverse consumer segments. Additionally, ongoing research and development efforts will be crucial in enhancing hybrid alternatives' sensory attributes, nutritional profiles and environmental sustainability. [ABSTRACT FROM AUTHOR]

Describing a particular taste or smell is subjective. Tools such as word clouds, checklists, and regular training can help water utilities gather more reliable data to deal with taste‐and‐odor events. [ABSTRACT FROM AUTHOR]

Commercial production of refrigerated shucked mussels (SM) in Greece presents several challenges that are associated with short shelf-life, lack of taste and development of brown color in the filling medium. To overcome these problems an alternative mussel body recovery process in combination with different filling media, namely brines and white vinegar solutions of various concentrations, was used for the production of SM. A 2-fold to 5-fold increase in the shelf-life of the various SM products was observed when compared against control, while significant improvements were also found in both taste and visual appearance of the products. [ABSTRACT FROM AUTHOR]

ABSTRACT The chorda tympani nerve (CTN) plays a significant role in taste transmission and salivary secretion. Due to its course in the tympanic cavity and its relation to the ossicular chain, there is a high risk of iatrogenic damage to the CTN during otologic surgeries. This study aimed to assess the impact of different handling methods of the CTN during endoscopic ear surgery on patients' taste perception. A cohort study conducted from 2022 to 2023 in a tertiary hospital involved participants undergoing various types of endoscopic ear surgeries. Based on intraoperative handling of the CTN, participants were divided into three groups: intact, traction (subdivided into mild, moderate and severe traction subgroups) and transection (subdivided into transection without tension, with tension and tearing subgroups). Taste tests were administered from 1 day before surgery to 6 months postoperatively. Endoscopic ear surgery for treating ear pathologies. Taste test scores, other relevant symptoms. Significant differences were observed in the incidence and recovery time of taste dysfunction across groups. The rate of taste abnormalities and recovery time increased with the degree of traction; the severe traction and transection subgroups showed the highest rates of abnormalities and cases of incomplete recovery. In terms of disease type, patients with chronic suppurative otitis media and cholesteatoma showed significant differences in preoperative taste status, abnormality rates and recovery times compared to patients with non‐inflammatory ear diseases. General sensory abnormalities of the tongue were mainly found in moderate‐to‐severe traction subgroups and all transection groups, often accompanying taste reduction or loss. Some patients in the transection group experienced only numbness or both increased taste sensation and numbness. The study underscores the importance of delicate handling of the CTN in endoscopic ear surgery, especially in patients with inflammatory middle ear diseases. It suggests minimising severe traction injuries and considering early and accurate transection to reduce traction injuries when preservation is challenging; any manipulation of the CTN should be avoided in patients with non‐inflammatory conditions. This research provides valuable theoretical support for clinical practice. [ABSTRACT FROM AUTHOR]

This study aimed to determine the effect of adding nuts to a regular breakfast on blood glucose, insulin, and triglyceride levels, and to evaluate participants' opinions by sex as a preliminary study for future studies. Data and biochemical parameters were collected through face-to-face interviews with Acibadem Hospital employees (n = 12) between April and September 2023. Participants consumed 30 g of nut-supplemented breakfasts for 4 weeks while maintaining their regular lifestyle. Blood tests and visual analog scale (VAS) parameters were assessed on intervention days. VAS scores indicated differences in meal taste, post-breakfast well-being, satiety, and meal adequacy, and for "feeling better after breakfast", and "providing better satiety", were significantly higher for the nut-supplemented breakfasts (p < 0.05), especially walnut-supplemented. Under the control of age, sex, and BMI variables in the participants, women responded better to peanut butter consumption than men in terms of blood insulin and triglyceride regulation (p < 0.05). However, triglyceride regulation in men was better managed by walnut consumption than in women. Understanding how nut-supplemented breakfasts impact blood glucose, insulin, and triglyceride levels, as well as consumer perceptions, is crucial for promoting healthier dietary choices. [ABSTRACT FROM AUTHOR]

Given the low compliance with healthy eating among patients with diabetes, personalized dietary plans incorporating their food preferences are urgently needed. However, few studies have explored the food preferences of adults with diabetes or prediabetes (AdDMP). We aimed to examine taste and food preferences among AdDMP, comparing them by sex, age, and weight status. A total of 415 AdDMP completed the survey via Amazon Mechanical Turk in 2023 (53% women, 47% men; 20–70 years old). Food/taste preferences were measured using Likert-type scales for six taste-cluster food groups, as well as basic tastes/spicy flavor. Open-ended questions assessed comfort, favorite, and least favorite foods, which were then categorized into five groups. Independent t-tests, analysis of variance, and Tukey–HSD were performed to compare outcomes across the groups. Men, the 41–70-year-old group, and the obese group regarded warm food as a comfort food more than in other comparable groups, while women and the 20–30-year-old group tend to prefer fruits and vegetables. Additionally, men expressed a significantly higher preference for salty-/umami-/fat-tasting foods compared to women. These findings underscore the need to align dietary expectations with reality for AdDMP. Future research should focus on strategies to accommodate their preferences within a healthy eating framework. [ABSTRACT FROM AUTHOR]

The rewarding taste of food is critical for motivating animals to eat, but whether taste has a parallel function in promoting meal termination is not well understood. Here, we show that hunger-promoting agouti-related peptide (AgRP) neurons are rapidly inhibited during each bout of ingestion by a signal linked to the taste of food. Blocking these transient dips in activity via closed-loop optogenetic stimulation increases food intake by selectively delaying the onset of satiety. We show that upstream leptin-receptor-expressing neurons in the dorsomedial hypothalamus (DMHLepR) are tuned to respond to sweet or fatty tastes and exhibit time-locked activation during feeding that is the mirror image of downstream AgRP cells. These findings reveal an unexpected role for taste in the negative feedback control of ingestion. They also reveal a mechanism by which AgRP neurons, which are the primary cells that drive hunger, are able to influence the moment-by-moment dynamics of food consumption. • Hunger-promoting AgRP neurons are transiently inhibited by the taste of food • Optogenetic reversal of this gustatory inhibition extends meal duration • Upstream neurons in the DMH are tuned to respond to sweet or fatty tastes • DMH neurons integrate taste cues with slower, post-ingestive nutrient signals Aitken et al. show that the taste of food inhibits hunger-promoting neurons in the hypothalamus and that this gustatory feedback controls the duration of a meal. This reveals how appetitive taste cues, which are traditionally thought to promote food intake, can simultaneously initiate the process of meal termination. [ABSTRACT FROM AUTHOR]

Although salt is an essential substance vital to life, excessive salt intake could cause various health issues. Therefore, new technologies and strategies should be developed to reduce salt intake without compromising taste. However, the underlying physiological mechanisms of salt taste reception is complex and not completely understood. Sodium chloride is a typical salty substance. It is widely believed that only sodium is important for the generation of salty taste. On the other hand, from a psychophysical perspective, the importance of chloride in salty taste has been indicated. Thus, understanding the mechanisms of both sodiumand chloride-tastes generation is necessary to completely comprehended the fundamentals of salt taste reception. However, the mechanism for detecting chloride taste has remained unclear for many years. Recently, we have identified transmembrane channel-like 4 (TMC4) as the first molecule that mediates the reception of chloride taste. TMC4 functions as a voltage-dependent chloride channel and plays an important role in the reception of the chloride taste by detecting chloride ions. In this mini-review, we first introduce the known reception mechanism of salty taste, and then discuss the roles of TMC4 in the salt taste reception. The finding of TMC4 may serve as a basis for developing new technologies and formulating strategies to reduce salt intake without compromising taste. [ABSTRACT FROM AUTHOR]

The study aims to analyze the effect of price perception and taste on customer loyalty mediated by customer satisfaction at Mixue Ice Cream & Tea Sumur Batu. This research was conducted using the PLS-SEM method with the SmartPLS 4.0 program. The number of respondents used in this research were 100 respondents. The result of this research shows that price perception has positive and significant effect on customer satisfaction, taste has positive and significant effect on customer satisfaction, customer satisfaction has positive and significant effect on customer loyalty, price perception has positive and significant effect on customer loyalty, taste has positive and significant effect on customer loyalty, price perception has positive and not significant effect on customer loyalty mediated by customer satisfaction, taste has positive and significant effect on customer loyalty mediated by customer satisfaction. [ABSTRACT FROM AUTHOR]

Many water utilities are at least occasionally affected by unpleasant taste and odour (T&O) in drinking water. For decades, aesthetic water quality has been of secondary concern to water producers, with water safety being the primary focus. However, there has been a recent shift towards prioritising consumer satisfaction, encompassing not only services, but also water quality, including T&O issues, which can negatively impact the supplier’s reputation. Starting to address a T&O problem until consumers’ complaints become massive is too late and puts water producers under great stress to take effective action in a timely manner. Rather, a preventive approach is necessary. The most effective approach is to include T&O as a hazard to assess and manage in the context of developing a water safety plan (WSP) for the supply system. The development of a WSP provides an excellent platform for including the stakeholders needed to control the source of T&O events, as this often requires multistakeholder cooperation. Our review provides a comprehensive guide to addressing T&O occurrences and shows how this can be included in the framework of WSP development. It identifies supporting tools and illustrates the information given with a number of examples from water suppliers’ practice. [ABSTRACT FROM AUTHOR]

Naming common odors is a surprisingly difficult task: Odors are frequently misnamed. Little is known about the linguistic properties of odor misnamings. We test whether odor misnamings of old adults carry information about olfactory perception and its connection to lexical‐semantic processing. We analyze the olfactory–semantic content of odor source naming failures in a large sample of older adults in Sweden (n = 2479; age 58–100 years). We investigate whether linguistic factors and semantic proximity to the target odor name predict how odors are misnamed, and how these factors relate to overall odor identification performance. We also explore the primary semantic dimensions along which misnamings are distributed. We find that odor misnamings consist of surprisingly many vague and unspecific terms, such as category names (e.g., fruit) or abstract or evaluative terms (e.g., sweet). Odor misnamings are often strongly associated with the correct name, capturing properties such as its category or other abstract features. People are also biased toward misnaming odors with high‐frequency terms that are associated with olfaction or gustation. Linguistic properties of odor misnamings and their semantic proximity to the target odor name predict odor identification performance, suggesting that linguistic processing facilitates odor identification. Further, odor misnamings constitute an olfactory–semantic space that is similar to the olfactory vocabulary of English. This space is primarily differentiated along pleasantness, edibility, and concreteness dimensions. Odor naming failures thus contain plenty of information about semantic odor knowledge. [ABSTRACT FROM AUTHOR]

Feeding behavior is critical for insect survival and fitness. Most researchers have explored the molecular basis of feeding behaviors by identifying and elucidating the function of olfactory receptors (ORs) and gustatory receptors (GRs). Other types of genes, such as transcription factors, have rarely been investigated, and little is known about their potential roles. The silkworm (Bombyx mori) is a well‐studied monophagic insect which primarily feeds on mulberry leaves, but the genetic basis of its monophagy is still not understood. In this report, we focused on a transcription factor encoded by the Zfh3 gene, which is highly expressed in the silkworm central and peripheral nervous systems, including brain, antenna, and maxilla. To investigate its function, Zfh3 was abrogated using clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR associated protein 9 (Cas9) mutagenesis. Since Zfh3 knockout homozygotes are not viable, we studied feeding behavior in heterozygotes, and found that disruption of Zfh3 affects both gustation and olfaction. Mutant larvae lose preference for mulberry leaves, acquire the ability to consume an expanded range of diets, and exhibit improved adaptation to the M0 artificial diet, which contains no mulberry leaves. These results provide the first demonstration that a transcription factor modulates feeding behaviors in an insect. [ABSTRACT FROM AUTHOR]

Balanced energy protein (BEP) supplementation in pregnancy is recommended in the context of undernutrition for the reduction of small‐for‐gestational age neonates and stillbirths. To inform an effectiveness trial, we evaluated the acceptability of a packaged, ready‐to‐eat fortified BEP product among women of reproductive age and their health care providers (HCPs) in rural Bangladesh and explored the feasibility of adhering to daily supplementation. We implemented a formative study using focus groups discussions with women (n = 29) and HCPs (n = 17) to introduce the product and investigate components of acceptability. A "trials of improved practice" activity was conducted in subset of women (n = 16) to evaluate adherence to BEP over a 2‐week period, followed by focus group discussions to identify challenges with adherence and strategies employed. Contributors to BEP acceptability included the product's sensory attributes, such as taste, smell and texture; the attractive packaging and informative labelling; and the perceived benefits of use. Participants also identified household and community level factors influencing the adoption of BEP, such as trust in the provider, cultural beliefs on supplement use in pregnancy, and family member tasting and approval. Over the 2‐week period, women consumed over 80% of the supplements provided to them and identified strategies for adherence, including visual aids and reminders from family members or providers. HCPs recommended targeted communication messages for mothers‐in‐law to foster a supportive home environment. Findings informed changes to the BEP product to improve acceptability and shaped the content of communication messages to optimise adherence in a forthcoming effectiveness trial. Key messages: The balanced energy protein (BEP) product introduced in this formative study was well accepted by women of reproductive age and their health care providers (HCPs), especially with regards to the overall taste, product packaging and labelling, and perceived benefits. Acceptability may be influenced by cultural beliefs around nutritional supplement use during pregnancy, and factors such as family members' approval of the product, and trust in the provider of BEP supplements.Women who consumed the product over 2 weeks had high daily adherence and identified strategies such as reminders from family members and/or providers and visual aids in the home to enhance regular use. HCPs recommended communication messages that encouraged buy in from husbands and mothers‐in‐law.Findings from this study informed changes to the BEP product format to improve acceptability and shaped the content of communication messages to encourage adherence in a forthcoming effectiveness trial. [ABSTRACT FROM AUTHOR]

Introduction: The Sensory Processing Measure 2 (SPM2) and the Sensory Profile 2 (SP2) are two sensory processing scales often used by occupational therapists. The SPM2 and SP2 both claim to assess aspects of children's sensory processing. This cross‐sectional study examined the convergent validity of the SPM2‐Home Form (SPM2‐HF) and Child SP2 for school‐aged neurotypical children. Methods: Thirty parents/caregivers of neurotypical children aged 7 to 12 completed the SPM2‐HF and the Child SP2 about their child. Spearman rho's correlation coefficient with bootstrapping was used to investigate the correlations among the sensory, behavioural, and quadrant scores of the Child SP2 and SPM2‐HF subscale scores. Consumer and Community Involvement: Given the topic, consumers and community members were not involved in the design, execution, or write up of the study results. Results: Several statistically significant correlations were found between the sensory and quadrant subscales of the Child SP2 with the SPM‐HF. Strong to moderate correlations were established between the sensory subscales of the Child SP2 and the SPM2‐HF, ranging from 0.40 to 0.74 (p < 0.05). Additionally, correlations between the quadrant subscales of the Child SP2 and the subscales of the SPM2‐HF ranged from weak (0.38) to strong (0.77) correlations (p < 0.05). Conclusion: These results provide evidence of convergent validity between the SPM2‐HF and Child SP2 for neurotypical school‐aged children. Further research on the psychometric properties of the SPM2‐HF and Child SP2 is recommended. PLAIN LANGUAGE SUMMARY: The Sensory Processing Measure 2 (SPM2) and the Sensory Profile 2 (SP2) are two scales used by occupational therapists to assess aspects of children's sensory processing. This study looked at the relationship between the SPM2‐Home Form (SPM2‐HF) and Child SP2 for healthy school‐aged children. Thirty parents/caregivers of children aged 7–12 years completed the SPM2‐HF and the Child SP2 about their child. Correlations between the Child SP2 and SPM2‐HF subscale scores were examined using statistics. Consumers and community members were not involved in completing the project or writing the project results. Several statistically significant correlations, ranging from 0.38 to 0.77, were found between the Child SP2 and the SPM‐HF subscales. The Child SP2 and the SPM‐HF had several subscales that were significantly correlated with one another. These findings contribute to the knowledge about children's sensory processing assessments and will help occupational therapists when working with children and their families. Study limitations were the small sample size and recruiting volunteer participants which can influence bias. Strengths of the study include the use of standardised data collection tools and following ethical principles when conducting all phases of the study. [ABSTRACT FROM AUTHOR]

Rationale: Muscarinic receptor activity in the basolateral amygdala (BLA) is known to be involved in plasticity mechanisms that underlie emotional learning. The BLA is involved in the Attenuation of Neophobia, an incidental taste learning task in which a novel taste becomes familiar and recognized as safe. Objective: Here we assessed the role of muscarinic receptor activity in the BLA in incidental taste learning. Methods: Young adult male Wistar rats were bilaterally implanted with cannulas aimed at BLA. After recovery, rats were randomly assigned to either vehicle or muscarinic antagonist group, for each experiment. We tested the effect of specific and non-specific muscarinic antagonists administered either 1) 20 min before novel taste presentation; 2) immediately after novel taste presentation; 3) immediately after retrieval (the second taste presentation on Day 5 -S2-) or immediately after the fifth taste presentation on Day 8 (S5). Results: Non-specific muscarinic receptor antagonist scopolamine infused prior to novel taste, while not affecting novel taste preference, abolished AN, i.e., the increased preference observed in control animals on the second presentation. When administered after taste consumption, intra-BLA scopolamine not only prevented AN but caused a steep decrease in the taste preference on the second presentation. This scopolamine-induced taste avoidance was not dependent on taste novelty, nor did it generalize to another novel taste. Targeting putative postsynaptic muscarinic receptors with specific M1 or M3 antagonists appeared to produce a partial taste avoidance, while M2 antagonism had no effect. Conclusion: These data suggest that if a salient gustatory experience is followed by muscarinic receptors antagonism in the BLA, it will be strongly and persistently avoided in the future. The study also shows that scopolamine is not just an amnesic drug, and its cognitive effects may be highly dependent on the task and the structure involved. [ABSTRACT FROM AUTHOR]

Omaveloxolone (SKYCLARYS®) is approved for the treatment of Friedreich ataxia (FA) in patients aged ≥16 years in the United States and European Union (EU). The recommended dosage is 150 mg administered orally once daily as three 50‐mg capsules. However, some patients with FA may have oropharyngeal dysphagia or difficulty swallowing whole capsules; therefore, alternate method(s) of administration are needed. A Phase 1 clinical study in 32 healthy volunteers evaluated the relative bioavailability, safety, and tolerability of a single dose of omaveloxolone when capsule contents were sprinkled on and mixed in applesauce compared to when taken as intact capsules. Palatability when sprinkled on and mixed in applesauce was assessed with a questionnaire. After a single 150‐mg dose, the peak and overall exposures of omaveloxolone were similar irrespective of administration method, with the 90% CIs of the geometric least squares mean ratio (%) for maximum plasma concentration (Cmax), AUC0‐t, and AUC0‐∞ within the 80% to 125% reference intervals. Omaveloxolone was absorbed more slowly as intact capsules (median tmax, 10 h) compared with sprinkled capsule contents over applesauce (median tmax, 6 h). With chronic daily administration of omaveloxolone to treat FA, the 4‐h difference in tmax is not considered clinically relevant. Sprinkled omaveloxolone capsule contents on applesauce were well tolerated, with acceptable palatability and no serious adverse events. Given the similar systemic exposure when capsules were swallowed whole, sprinkling omaveloxolone capsule contents on and mixing in applesauce is a feasible alternative method of administering omaveloxolone and has been included in both the United States and EU prescribing information. [ABSTRACT FROM AUTHOR]

Ivermectin has been used since the 1980s as an anthelmintic and antiectoparasite agent worldwide. Currently, the only available oral formulation is tablets designed for adult patients. A patient‐friendly orodispersible tablet formulation designed for pediatric use (CHILD‐IVITAB) has been developed and is entering early phase clinical trials. To inform the pediatric program of CHILD‐IVITAB, 16 healthy adults were enrolled in a phase I, single‐center, open‐label, randomized, 2‐period, crossover, single‐dose trial which aimed to compare palatability, tolerability, and bioavailability and pharmacokinetics of CHILD‐IVITAB and their variability against the marketed ivermectin tablets (STROMECTOL) at a single dose of 12 mg in a fasting state. Palatability with CHILD‐IVITAB was considerably enhanced as compared to STROMECTOL. Both ivermectin formulations were well tolerated and safe. Relative bioavailability of CHILD‐IVITAB compared to STROMECTOL was estimated as the ratios of geometric means for Cmax, AUC 0‐∞, and AUC0‐last, which were 1.52 [90% CI: 1.13‐2.04], 1.27 [0.99‐1.62], and 1.29 [1.00‐1.66], respectively. Maximum drug concentrations occurred earlier with the CHILD‐IVITAB formulation, with a median Tmax at 3.0 h [range 2.0‐4.0 h] versus 4.0 h [range 2.0‐5.0 h] with STROMECTOL (P =.004). With CHILD‐IVITAB, variability in exposure was cut in half (coefficient of variation: 37% vs 70%) compared to STROMECTOL. Consistent with a more controlled absorption process, CHILD‐IVITAB was associated with reduced variability in drug exposure as compared to STROMECTOL. Together with a favorable palatability and tolerability profile, these findings motivate for further clinical studies to evaluate benefits of such a patient‐friendly ODT formulation in pediatric patients with a parasitic disease, including infants and young children <15 kg. [ABSTRACT FROM AUTHOR]

Purpose: This review aimed to evaluate the prevalence and characteristics of dysgeusia after hematopoietic cell transplantation (HCT). Methods: A literature search (in PubMed, Embase.com and Web of Science) for clinical studies evaluating taste before and after HCT was performed up to June 22, 2023, in collaboration with a medical information specialist. After title and abstract review (N = 807) followed by full-text review (N = 61), articles that met the inclusion criteria were summarized in a table and synthesized narratively. Results: 11 articles were analyzed in this review. All studies had a prospective design and patient populations included children (N = 3) and adults (N = 8) undergoing allogeneic or autologous HCT. Taste was assessed objectively (N = 6) and/or subjectively (N = 8) between baseline and 12 months after HCT. Before HCT, the self-reported (0–31%) and objective (2.4–10%) prevalence of dysgeusia was low. During the neutropenic phase, self-reported (20–100%) and objective (21.4%) dysgeusia was highest. In the post-engraftment period, the self-reported (18%) and objective (0–33%) prevalence of dysgeusia decreased. Different taste qualities were assessed in six studies including salt, sour, bitter, sweet, and umami. Conclusions: Some patients undergoing HCT experience dysgeusia prior to treatment. During the neutropenic phase, they had highest complaints, with recovery occurring in the post-engraftment period. All basic tastes, except bitter, were affected. Umami and salt were most affected during treatment. These findings have implications for patient management. [ABSTRACT FROM AUTHOR]

Numerous studies have demonstrated that mouth rinsing with glucose enhance exercise; however, research on fructose is comparatively limited. Owing to unexpected taste preferences, fructose is rarely used in carbohydrate mouth rinsing studies. Therefore, the objective of this study is to compare perceived taste between glucose and fructose solutions. Ninety-six participants were assigned perform a set of mouth rinse trials with three different solutions in double blind-manner. Participants were instructed to rinse 25 mL of 6% glucose, 5.3% fructose, and 21.2% fructose for 10 seconds. Prior to using the second and third solutions for rinsing, participants were instructed to cleanse their mouth by rinsing with warm water. Following the warm water mouth rinse, participants were asked to assess the visual analog scale and taste test questionnaire before proceeding to rinse with the subsequent solution. The research revealed that the mean score of 21.2% for fructose was significantly higher (p < 0.05) in terms of preferred, sweetness and intensity compared to glucose at 6% and fructose at 5.3%. However, for taste, fructose 5.3% has greater mean than others. In general, fructose was predominantly favoured as preferred choice, likely due to its appealing sweetness and intensity. The findings recommend considering higher caloric intake of fructose during mouth rinsing to enhance brain activation and exercise performance, as fructose appears to be a more favoured option compared to glucose. This insight could guide future studies in this direction. [ABSTRACT FROM AUTHOR]

Background: Few primary studies have examined the impact of olfactory and gustatory stimulation on premature infants, and variability exists in reported outcomes. Purpose: To explore the effects of olfactory and gustatory stimulation on feeding outcomes in preterm infants. Data Sources: A literature search was conducted in 4 databases (CENTRAL, PubMed, Embase, CINAHL) from the inception of the databases to May 2024. Study Selection: Randomized controlled trials (RCTs) or quasi-RCTs to explore the effects of olfactory and gustatory stimulation on feeding outcomes in preterm infants were included. Data Extraction: Two reviewers independently extracted data from the included studies and completed the form designed for data extraction. Results: Eleven RCTs and quasi-RCTs comprising 1009 preterm infants were included. Meta-analysis found that olfactory and gustatory stimulation significantly shortened the time to reach full oral feeds (days) (mean difference [MD]: -2.52, 95% confidence interval [CI]: -3.88 to -1.16, P = .0003), while they had no significant differences in time to achieve full enteral feeds (days), postmenstrual age (PMA) at the removal of the nasogastric tube (weeks), weight at discharge (grams), weight gain (grams), head circumference at discharge (cm), length at discharge (cm), total duration of parenteral nutrition (days), necrotizing enterocolitis, hospitalization duration (days), PMA at discharge (weeks). Implications for Practice and Research: Large sample, multicenter studies are needed to demonstrate the effectiveness of olfactory and gustatory stimulation on feeding outcomes in preterm infants. [ABSTRACT FROM AUTHOR]

Sclerodermus cereicollis is a European flat wasp ectoparasitoid of some longhorn beetle species. This species is important as a suitable biological control agent against xylophagous pests. To better understand its chemical ecology, the ultrastructure of the antennal sensilla of the adult was studied using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). The sensilla are located mainly in the ventro‐medial side of the antennae. We report a clearly sexual dimorphism with respect to antennae length, and to types, number, and distribution of chemosensilla. The antennae in males are significantly longer than those of females. We describe in detail the external and internal structure of different chemoreceptors represented by sensilla placodea, long sensilla basiconica, multiporous sensilla chaetica, grooved sensilla ampullacea, uniporous grooved sensilla chaetica. The potential involvement of the different kinds of chemoreceptors in inter‐ (mainly sexual recognition and social behavior‐kin recognition) or intra‐specific communication (mainly host selection) is discussed on the basis of behavioral and electrophysiological investigations performed on other parasitoid species belonging to the same family. Other sensilla with morphology that is not consistent with that of chemoreceptors are represented by grooved pegs, coeloconic pegs, trichoid sensilla. Such detailed ultrastructural investigation of the flagellar chemoreceptors of S. cereicollis, clarifying the number of chemosensory neurons innervating the different sensilla, is crucial for further electrophysiological investigations on this important species. Research Highlights: Evident sexual dimorphism concerning antennae length, type, number, and distribution of chemosensilla.Long sensilla basiconica (LSB) present only in females could play a role in host location and/or maternal care.Multiporous sensilla chaetica (MSC), significantly longer and mostly represented in males, could play a role in the perception of sexual pheromones.Detailed ultrastructural study is crucial for electrophysiological investigations on this important species. [ABSTRACT FROM AUTHOR]

Product tasting is a key element in improving customer satisfaction in the commercial environment. This study looks at the notion of traditional tasting and its effect on customer behavior and explores emerging tasting techniques, shedding light on the contribution of digital tasting. Indeed, the advent of the metaverse has made it possible to offer new virtual tasting experiences. However, this experience does not yet involve a sense of taste. Our manuscript highlights the potential of tasting in the metaverse through a descriptive study of various concrete cases of international brands that have included it in their marketing strategies. In light of the results, practical and theoretical recommendations are provided for professionals interested in leveraging virtual tools to improve consumer satisfaction. [ABSTRACT FROM AUTHOR]

Since the introduction of vaccines for severe acute respiratory syndrome coronavirus 2 in the United States, there has been significant vaccine hesitancy, in part due to fear of adverse effects. We sought to investigate the rates of smell and taste changes after COVID‐19 vaccination compared to other common vaccines. Our study cohort included individuals identified by Current Procedural Terminology code in the TriNetX database receiving the COVID‐19 first series, COVID‐19 booster, influenza, tetanus, diphtheria, pertussis (TDAP), or pneumococcal vaccines between December 15, 2020, and August 15, 2023. After 1:1 propensity score matching, postvaccination incidence of disturbance of smell and taste was significantly less likely after COVID‐19 first series vaccine compared to influenza (odds ratios, OR: 0.27 [95% confidence interval, CI: 0.20‐0.36]), TDAP (OR: 0.35 [95% CI: 0.26‐0.47]), and pneumococcal vaccines (OR: 0.17 [95% CI: 0.09‐0.32]). Similarly, incidence of disturbance of smell and taste was significantly less likely after COVID‐19 booster vaccine compared to the influenza (OR: 0.60 [95% CI: 0.48‐0.76]), TDAP (OR: 0.63 [95% CI: 0.47‐0.85]), and pneumococcal vaccines (OR: 0.44 [95% CI: 0.28‐0.68]). This study builds upon the literature demonstrating the safety of COVID‐19 vaccination. [ABSTRACT FROM AUTHOR]

Abstract To reduce the unpleasant flavor in tea infusion made from summer fresh leaves and lessen tea resource wastage, a short‐term cycled heaping method, addressing the temperature/moisture variations during prolonged heaping, was introduced to produce high‐quality yellow tea with significantly enhanced taste and aroma. Furthermore, a hyperspectral approach was developed to anticipate such improvements. Specifically, short‐term cycled heaping reduced summer tea's astringency and bitterness while increasing sweetness. Using near‐infrared spectroscopy, the multiplicative scatter correction (MSC)–support vector machine (SVM) model predicted tea umami with 66.25% precision and richness with 77.64% accuracy via standard normal variate (SNV)–SVM, based on epigallocatechin (EGC), epicatechin (EC), and gallocatechin gallate (GCG) variations. Aroma enhancement was forecasted by a hyperspectral–electronic nose regression model, achieving over 81.50% prediction accuracy for summer tea aromas in the visible spectrum and surpassing 73.45% in the near‐infrared domain, primarily attributed to pentanal, propanal, toluene, ethyl propionate, and 2,3‐pentanedione variations. Overall, hyperspectral‐guided summer tea processing, particularly for summer‐harvested leaves, shows potential in offering a valuable screening tool, enhancing quality, and efficiency in the tea industry and promoting sustainable development.

This study used widely targeted and targeted metabolomics based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) to analyze the non-volatile metabolites, volatile metabolites, and major quality components in congou black teas produced from the high-aroma black tea cultivars ‘Jinmudan’ and ‘Jinguanyin’, and it explored the differences in chemical characteristics between the two teas. The results showed that a total of 1 318 non-volatile metabolites were identified in the two teas, and the differential metabolites between them were most enriched in flavonoid-related synthesis pathways. Among them, catechins and quercetin-3-O-glucoside were significantly upregulated in ‘Jinmudan’ black tea, while chrysin and apigenin-7-O-neohesperidoside were significantly upregulated in ‘Jinguanyin’ black tea. A total of 759 volatile compounds were identified, among which 12 compounds, including β-ionone, geraniol, decanal and methyl benzoate, were the key aroma components of both teas. The results of relative odor activity value (ROAV) analysis indicated that aroma components such as indole, δ-decanolactone, trans-nerolidol, phenylacetaldehyde and jasmonone responsible for floral, fruity and milky aroma characteristics were more abundant in ‘Jinmudan’ black tea, which may be the key compounds contributing to the floral, fruity and peach-like aromas of ‘Jinmudan’ black tea. Aroma components such as methyl salicylate, (Z)-3-hexenol, and hexanol responsible for fresh and floral aromas were more abundant in ‘Jinguanyin’ black tea, which may be the key compounds contributing to its long-lasting aroma. The results of this study are helpful to elucidate the flavor and quality characteristics of ‘Jinmudan’ and ‘Jinguanyin’ black tea, providing a scientific basis for the development of black tea products from the excellent high-aroma tea cultivars ‘Jinmudan’ and ‘Jinguanyin’.

Omnivorousness is the tendency of culturally and economically privileged individuals to consume both highbrow and lowbrow products. Prior research explores omnivorousness as a manifestation of status distinction in which consumers deploy the aesthetic disposition—a generic and transposable ability to appreciate cultural products through a formal gaze—to lowbrow options. Existing work emphasizes the acquisition of the aesthetic disposition, but it does not explain how consumers transpose their generic disposition to specific cultural contexts and develop omnivorous tastes. Therefore, we study the formation of omnivorous consumer subjects and highlight its enabling conditions. Building on a 7-year ethnography of coffee consumption in France, we find that omnivorous subjects develop a dual and flexible cultural competence. First, they acquire a common appreciation of coffee during their primary socialization and enjoy the energizing and socializing functions of lowbrow coffee. Then, they develop a formal appreciation of coffee later in life as a result of market work conducted by market professionals. Specifically, market professionals do three types of market work: qualification, captation, and activation. Consumers respond to market work by transposing their aesthetic disposition to highbrow coffee and, therefore, enjoy its formal characteristics. We extend prior research on taste, omnivorousness, and consumer subject formation. [ABSTRACT FROM AUTHOR]

Introduction Smoking has a negative impact on the chemosensory function. The aim of the study was to evaluate the effects of smoking experience and type of tobacco products on gustatory and olfactory function. Methods This study included 30 conventional cigarette smokers, 30 heated tobacco products (HTPs) users, and 30 non-smokers. Olfactory function was assessed with a ‘Sniffin' Sticks Screening 12 Test’ while the taste function was assessed with ‘taste strips’ for the basic tastes of sweet, sour, salty, and bitter. The lifetime exposure to smoking was calculated using the Brinkman index (BI). Results Conventional cigarette smokers demonstrated decreased olfactory function in comparison to non-smokers (median: 10 vs 11; p=0.001) but HTPs users did not differ between those two groups. Overall gustatory function was lower in conventional cigarette smokers (median: 9.5) and HTPs users (median: 10) than in non-smokers (median: 14; p