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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]

With the growing popularity of cold brewed coffee comes a need for brewing efficiency while preserving the desirable flavor profile. Despite the wide use of full immersion brewing techniques, the effect of brew time on the dynamic sensory profiles of full immersion brewed coffee remains underexplored. Here, we investigated the relationship between coffee sensory quality and extraction dynamics, measured as Total Dissolved Solids (TDS) and Extraction (E) of full immersion brewed coffee at various roast levels, and brewing temperatures (4 °C, 22 °C and 92 °C), over brew time using a generic descriptive analysis method. Specifically, different brew time points were selected for different temperatures based on five targeted coffee extraction stages. Furthermore, the unique experimental design also explored a sensory-driven engineering research process. Roast level had the greatest impact on the sensory profile of the coffees, followed by brewing temperature, but brew time, especially the longer brew times as TDS plateaued, had subtler impacts than expected. Twenty-five of 28 sensory attributes were significantly different among the 30 coffee samples, indicating a single source green coffee blend can produce a wide range of complex sensory profiles using different combinations of roast level, temperature, and brew time. Specifically, the intensity of sweetness was negatively correlated with TDS, and 19 other attribute intensities were positively correlated with TDS. Interestingly, we found that certain long time cold brews had similar sensory profiles to those of some short time hot brews, suggesting the sensory profiles of certain hot brews and cold brews could possibly be matched through controlled preparation. Overall, our study demonstrated an approach of integrating food engineering and sensory analysis for product development, and our findings provide valuable insights into the extraction dynamics and sensory quality of full immersion brewed coffee and opens new brewing avenues for the coffee industry.

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]

BACKGROUND: Health benefits of whole grain (WG) consumption are well documented. Current Dietary Guidelines for Americans recommend at least half of total grains consumed be WG; however, Americans consume less than one serving of WG per day. Inferior taste of whole grain products as compared with refined grain products has been reported as one of the main barriers to acceptability and consumption of whole grains. In this pilot study, we aimed to determine if mere exposure to WG foods in self-reported low WG consumers would improve their implicit associations between WG and pleasant taste. METHODS: Healthy adults (n=45) were provided a variety of WG or refined grain (RG) products for home use for 6 weeks. Intake was measured by calculating disappearance and verified by a daily log. At the beginning and end of the intervention, we administered an Implicit Association Test (IAT), a computer test designed to measure indirectly the strength of association between pairs of concepts: (a) two contrasted target categories (WG and RG food images) and (b) two contrasted attribute categories (words relating to pleasant or unpleasant taste) via a classification task. Response time was used to calculate IAT D scores, indicating the strength of implicit associations between WG and RG and positive or negative taste. RESULTS: ANCOVA showed that average D scores at the end of the study shifted significantly toward a positive implicit association between WG and good taste (p

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]

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]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

AbstractThis mixed-methods research is the first to explore knowledge, attitudes and behaviours in relation to the Food Dome dietary guidelines (FDDG) among Gulf medical students. Quantitative phase included the administration of Food Dome questionnaire among n = 414 students; qualitative phase used focus group discussions. The quantitative findings show that more than half the sample reported that they had heard of the FDDG (55.3%), of which 15.7% followed and 39.6% did not follow the FDDG. An average female knew more about and behaved more in line with the guidelines, Bahrainis and Saudis were more aware than Kuwaitis on average, and those aged 21 or more showed, on average, more behaviour consistency with the FDDG. The qualitative findings show that the food choices of the Gulf medical students largely depend on time, university load, availability, and taste. Suggested recommendations include educational campaigns, FDDG application examples, teaching children from an early age. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

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]

Burning Mouth Syndrome (BMS) presents as a persistent, often perplexing pain condition characterised primarily by a sensation of burning, yet frequently lacks observable clinical evidence. The underlying mechanisms of BMS remain elusive. Typically, the tongue bears the brunt of the discomfort, followed by the inner lower lip and hard palate. Psychologically, BMS often intersects with anxiety and depression, forming common comorbidities. There's emerging research suggesting a potential link between Human Herpesvirus 6B (HHV-6B) and mental health disorders. This association raises the possibility of HHV-6B as a contributor to BMS. HHV-6B's hypothesised involvement in BMS could be from various avenues: direct damage to taste cells and nerves, eliciting an inflammatory response, or even disrupting olfactory functions. This narrative review aims to critically evaluate the current literature on the potential association between HHV-6B and BMS. It explores the role of HHV-6B in pain mechanisms, inflammatory responses, and its impact on sensory functions such as taste and olfaction, providing a comprehensive overview of its implications in BMS pathogenesis. [ABSTRACT FROM AUTHOR]

How are taste judgments made and shared? Drawing on fieldwork among Ceylon tea brokers and buyers, the industry's de facto tea tasters, this article offers an ethnographic account of aesthetic judgment in practice. I ask, what makes a tea good? Tea tasters' unanimous response amounted to a market relativism of sorts that shifted attention away from the tasted object: “It all depends on the market.” Following my informants' contention, I show how industry actors are able to enact a tentative resolution to the fundamental paradox inherent in the judgment of taste, namely, its ostensibly subjective nature and simultaneous claim to objectivity. “The market,” invoked time and again by tea tasters, and imagined as inherently objective, affords the seamless translation of taste judgments into prices, intelligible and shareable quantities, prompting a reimagining of taste as an economic fact. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence on the volatile flavor of M. mercenaria, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to M. mercenaria. [ABSTRACT FROM AUTHOR]

It is well known that different muscles of yak exhibit distinctive characteristics, such as muscle fibers and metabolomic profiles. We hypothesized that different muscles could alter the flavor profile of yak jerky. Therefore, the objective of this study was to investigate the differences in flavor profiles of yak jerky produced by longissimus thoracis (LT), triceps brachii (TB) and biceps femoris (BF) through electronic nose (E-nose), electronic tongue (E-tongue), gas chromatography–mass spectrometry (GC-MS) and gas chromatography–ion mobility spectrometry (GC-IMS). The results indicated that different muscles played an important role on the flavor profile of yak jerky. And E-nose and E-tongue could effectively discriminate between yak jerky produced by LT, TB and BF from aroma and taste points of view, respectively. In particular, the LT group exhibited significantly higher response values for ANS (sweetness) and NMS (umami) compared to the BF and TB groups. A total of 65 and 47 volatile compounds were characterized in yak jerky by GC-MS and GC-IMS, respectively. A principal component analysis (PCA) model and robust principal component analysis (rPCA) model could effectively discriminate between the aroma profiles of the LT, TB and BF groups. Ten molecules could be considered potential markers for yak jerky produced by different muscles, filtered based on the criteria of relative odor activity values (ROAV) > 1, p < 0.05, and VIP > 1, namely 1-octen-3-ol, eucalyptol, isovaleraldehyde, 3-carene, D-limonene, γ-terpinene, hexanal-D, hexanal-M, 3-hydroxy-2-butanone-M and ethyl formate. Sensory evaluation demonstrated that the yak jerky produced by LT exhibited superior quality in comparison to that produced by BF and TB, mainly pertaining to lower levels of tenderness and higher color, taste and aroma levels. This study could help to understand the specific contribution of different muscles to the aroma profile of yak jerky and provide a scientific basis for improving the quality of yak jerky. [ABSTRACT FROM AUTHOR]

Background: Plants that contain brewing microorganisms are used in traditional fermentation starters, which are an essential part of local diet, nutrition, life, and health. Regionally, the plant species used and the microorganisms included in traditional fermentation starters are diverse, endowing local fermented drinks with different flavors and health benefits. However, related traditional knowledge has been scarcely documented or revealed. Methods: An ethnobotanical survey was conducted in five towns of Nayong County in northwestern Guizhou, China. Snowball sampling, semi-structured interviews, free lists, and participatory observation were used to collect information on Jiuqu Plants (JPs) and jiuqu-making techniques. The PacBio platform was used to study the microbial community structure and diversity in the Chuanqing people's jiuqu. Results: In total, 225 informants were interviewed, including 116 who provided plants and technological processes for making Chinese baijiu jiuqu (CBJ) and 139 who provided information about making fermented glutinous rice jiuqu (FGRJ). This study found that older people have more abundant knowledge about CBJ plants. Poaceae was found to be the dominant family used in making CBJ and FGRJ (7 species each). Compared to individual plant parts, the whole plant is most commonly used in two kinds of jiuqu (19.5% in CBJ and 22.6% in FGRJ). The Chuanqing people's jiuqu is used to treat dietary stagnation and indigestion. The highest relative frequency of citation of the CBJ plant was Ficus tikoua Bureau, and the counterpart of the FGRJ plant was Buddleja macrostachya Benth. The dominant bacterial species in jiuqu were Gluconobacter japonicus (YQ1, YQ4) and Pediococcus pentosaceus (YQ2, YQ3), and the dominant fungal species was Rhizopus oryzae. Conclusion: For the first time, this study documents the unique traditional jiuqu knowledge and reveals the microbial mystery behind the FGRJ of the Chuanqing people. Therefore, this study encourages the use of online social media platforms in order to spread Jiuqu culture, the use of the new media wave in order to create multimedia databases, and also suggests that local communities should develop preservation intervention programs, in addition to nurturing the inheritors in order to prevent the disappearance of traditional Jiuqu knowledge. This research contributes to the conservation and demystification of the traditional jiuqu knowledge of the Chuanqing people and lays the foundation for further research on its microbiology, nutrition, and metabolomics. [ABSTRACT FROM AUTHOR]

ObjectivesMethodsResultsDiscussionConclusionThis systematic review and meta-analysis aimed to estimate the rate of taste disturbance following cochlear implantation.The review was designed according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. Included studies psychophysically measured taste. DerSimonian and Laird random-effects models were used. An overall mean from studies reporting a single mean of taste strip performance was calculated using inverse variance method for pooling.Of 380 studies identified, 9 were included across which 55 cases of postoperative taste disturbance were reported in 498 patients. Taste was tested at variable timepoints, from <1 week to ≥6 months postoperatively. The overall rate of postoperative taste disturbance was 13.5% (95% CI, 7.6-20.7%) with high heterogeneity between studies (I2 = 62%).13.5% might indicate a higher prevalence of taste disturbance following cochlear implantation compared to the general population. However, the confidence we can assign to our calculated rate is limited by significant heterogeneity and potential publication bias. Studies reporting mean taste strip scores generally found reduced taste function on the side of the tongue ipsilateral to implantation, but this reduction wasn't statistically significant.Further research, employing more robust and standardised methodologies, is necessary to accurately ascertain the rate and nature of taste disturbance following cochlear implantation. [ABSTRACT FROM AUTHOR]

Unpleasant flavor is a commonly stated reason for avoiding vegetables. However, repeated exposure to flavors, even unpleasant vegetable flavors, improves acceptability. Yet, increasing exposure to vegetables is difficult, as vegetables can be less convenient, available, and affordable than other foods. This study describes a method to circumvent these barriers to repeated flavor exposure. We designed a game with vegetable‐ or control‐flavored gummies, where players (N = 34) were challenged to identify the flavors over 2 weeks. One round was played per day, and the questions and gummies were designed to make it harder to identify the flavors as the game progressed. At screening, qualified subjects needed to consume <2.5 servings of nonstarchy vegetables per day as well as dislike at least one "target" and one "non‐target" vegetable. The "target" vegetables (kale and broccoli) were included in the game and the "non‐target" vegetables (asparagus and spinach) were included in sensory tests but not the game. Vegetable liking ratings were measured at baseline (before gameplay), after 1 week of gameplay, and after 2 weeks of gameplay. Pilot data indicate one target vegetable (kale) increased in liking after 1 and 2 weeks of gameplay among the vegetable group, but not the control group. Liking for broccoli (other target vegetable), as well as asparagus and spinach (nontarget vegetables), did not significantly change for either group. Thus, our "gamified" approach to vegetable flavor exposure may be useful in increasing acceptance of some vegetables, but additional work to identify why the game improved liking for kale but not broccoli is needed. [ABSTRACT FROM AUTHOR]

The pomegranate fruit is valued for its nutritional and medicinal properties, and the composition and content of primary and secondary metabolites are the main factors impacting its nutritional and medicinal properties. However, a deep understanding of metabolites in different parts of fruit is still lacking. Here, the peel, aril, and seed of mature pomegranate fruits were analyzed separately to compare metabolic component differences using UPLC/MS–MS. A total of 858 metabolites belonging to 11 classes were identified, of which flavonoids, such as delphinidin‐3‐O‐glucoside and cyanidin‐3‐O‐glucoside; tannins, such as ellagic acid and punicalin; and terpenoids, such as corosolic acid and madasiatic acid, were upregulated in the peel. Lipids, such as punicic acid, methyl linolenate, and linoleic acid; alkaloids, such as indole and choline; nucleotides and derivatives mainly including 2‐deoxyribose‐1‐phosphate and 9‐(arabinosyl)‐hypoxanthine, were upregulated in seeds. Phenolic acids, such as 1‐O‐galloyl‐4,6‐(S)‐HHDP‐β‐D‐glucose and 1,7‐di‐O‐galloyl‐D‐sedoheptulose, and flavonoids, such as cyanidin‐3‐O‐glucoside, cyanidin‐3‐O‐(2″‐O‐xylosyl) galactoside, and delphinidin‐3‐O‐glucoside, were upregulated in aril. The flavone and flavonol biosynthesis (ko00944) pathways were significantly enriched between the peel and seed, as were the anthocyanin biosynthesis (ko00944) pathways between the aril and seed and the flavonoid biosynthesis (ko00941) pathways between the peel and aril. Additionally, functional antioxidants, such as 10,16‐dihydroxypalmitic acid, 3‐O‐methylellagic acid, and 3,3'‐O‐dimethylellagic acid, were first identified in pomegranate fruits. Our results revealed the composition and abundance of primary and secondary metabolites in pomegranate fruit, which can lay the foundation for further elucidation of its nutritional and medicinal properties. [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<0.001). A difference was detected in the sour, salty and bitter taste but without significant difference between HTPs users and conventional cigarette smokers. Negative linear correlations were found between the BI and olfactory function, overall gustatory function, sour, salty, and bitter taste (r= -0.317 - -0.585; p≤0.002). In multiple linear regression, BI was the only predictor of olfactory dysfunction when controlling for the effect of tobacco products, age, and gender accounting for 11% of variance (p=0.024, R²=0.123). For gustatory dysfunction, BI was the strongest predictor followed by gender and tobacco products accounting for 11%, 5%, and 4% (p<0.001, R²=0.259). CONCLUSIONS Olfactory and gustatory function are adversely associated with smoking, more depending on BI than tobacco product. [ABSTRACT FROM AUTHOR]

Various microorganisms, referred to as kuratsuki microorganisms, inhabit each sake brewery. Previously, kuratsuki yeasts had been used for sake production in each sake brewery. Kuratsuki lactic acid bacteria have been used to produce kimoto, a fermentation starter. Kuratsuki non-lactic acid bacteria were examined to evaluate their potential roles and effects in sake production. The addition of kuratsuki bacteria to the sake-making process can change the flavor and taste of the sake. This change was observed in both the coculture experiments between sake yeast and kuratsuki bacteria and the sake making tests with and without kuratsuki bacteria. The comprehensive gene expression analysis of sake yeast cocultured with kuratsuki bacteria showed that 1.2% of the yeast genes were upregulated and 1.0% were downregulated following the addition of kuratsuki bacteria. This indicates that the change in flavor and taste of sake due to the addition of kuratsuki bacteria was caused by the interaction between sake yeast and kuratsuki bacteria. To understand the implications of kuratsuki bacteria in sake production, it is essential to study the interactions between sake yeast and kuratsuki bacteria. [ABSTRACT FROM AUTHOR]

Purpose: gustatory ability is a marker of health not routinely tested in the medical practice. The current study wants to assess whether taste strips can be useful to monitor taste function from home. Methods: we performed simple sensory tests in lab setting vs. unassisted testing at home, and compared the results with self-reports ability to taste and smell. Using paper strips impregnated with sweet, bitter, salty, or sour tastants, and with two trigeminal stimuli (capsaicin, tannins) in high and low concentrations, we assessed gustatory and trigeminal function in 74 participants (47 women) in the lab, where paper strips were administered by an experimenter, and in 77 participants (59 women) at home, where they self-administered the test. Results: we found that high (but not low) concentration taste strips are correctly identified by vast majority of participants. On average, taste identification, intensity and pleasantness scores did not differ for the 8 taste strips, while identification of capsaicin was significantly better in the lab. Taste identification scores correlated with intensity ratings in both settings (r = 0.56, in the lab, r = 0.48, at home, p < 0.005). Self-rated taste ability correlated with self-rated smell ability (r = 0.68, and r = 0.39, p ≤ 0.005), but not with scores in the strips test. Conclusion: home testing with impregnated taste strips is feasible, and can be used for telemedical purposes. [ABSTRACT FROM AUTHOR]

Flavor additives are commonly used in combustible tobacco products to mask harshness and increase appeal. However, research on the availability of flavored waterpipe tobacco (WT) is lacking, yet is important to support implementation of policies. We completed a comprehensive online search in 2020 to identify WT brands and flavors sold online in the USA. We conducted a descriptive content analysis categorizing flavors as explicit (i.e., clear taste/flavor) or concept (i.e., no clear taste/flavor); and coded for 23 flavor descriptors (e.g., fruit, mint/menthol, tobacco). Flavor names were double-coded and discrepancies were resolved by a third coder. We identified 66 WT brands with 118 product lines (i.e., sub-brands). We found 2953 flavors, including 1871 unique flavors. Brands averaged 45 flavors (range: 1–183). Almost three quarters (73.5%, n = 2171) used explicit flavor names and 26.5% (n = 782) used concept flavor names. Concept flavors varied widely, and included names such as 1001 Nights and California Dream. The most common flavor descriptors were fruit (54.1%) and mint/menthol (12.5%). Tobacco was rarely (0.2%) used as a flavor descriptor. Flavor descriptors also included location (10.7%), color (11.1%), candy (6.3%), cool/ice (5.3%), and alcohol (5.5%). WT is available in 1871 unique flavors, likely contributing to product appeal and use. Like other tobacco products, fruit and mint/menthol are common flavors. Given the significant health consequences associated with WT smoking and the role of flavors in product use, regulatory action specifically targeting WT flavors is urgently needed. [ABSTRACT FROM AUTHOR]