Taste mixture interactions: Suppression, additivity, and the predominance of sweetness

Evaluating the ‘Labeled Magnitude Scale’ for Measuring Sensations of Taste and Smell

Green, B. G., Dalton, P., Cowart, B. J., Shaffer, G. S., Rankin, K., & Higgins, J. L. (1996) · Chemical Senses · doi:10.1093/chemse/21.3.323 · Cited by 752 · see citing works

An overview of binary taste–taste interactions

Keast, R. S. J., & Breslin, P. A. S. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00110-6 · Cited by 615 · see citing works

Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

Green, B. G., Shaffer, G. S., & Gilmore, M. M. (1993) · Chemical Senses · doi:10.1093/chemse/18.6.683 · Cited by 610 · see citing works

High sodium-low potassium environment and hypertension

Meneely, G. R., & Battarbee, H. D. (1976) · The American Journal of Cardiology · doi:10.1016/0002-9149(76)90356-8 · Cited by 301 · see citing works

Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

Bartoshuk, L. M., Duffy, V. B., Fast, K., Green, B. G., Prutkin, J. M., & Snyder, D. J. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00077-0 · Cited by 282 · see citing works

Salt enhances flavour by suppressing bitterness

Breslin, P. A. S., & Beauchamp, G. K. (1997) · Nature · doi:10.1038/42388 · Cited by 281 · see citing works

Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli

Breslin, P. A. S., & Beauchamp, G. K. (1995) · Chemical Senses · doi:10.1093/chemse/20.6.609 · Cited by 235 · see citing works

Taste mixtures: Is mixture suppression related to compression?

Bartoshuk, L. M. (1975) · Physiology & Behavior · doi:10.1016/0031-9384(75)90193-6 · Cited by 233 · see citing works

Perception of complex smells and tastes

Laing, D. G. (1989) · Medical Entomology and Zoology · Cited by 208 · see citing works

Relative Taste Intensities of Selected Sugars and Organic Acids a

Pangborn, R. M. (1963) · Journal of Food Science · doi:10.1111/j.1365-2621.1963.tb01680.x · Cited by 201 · see citing works

Evidence for neural inhibition in bittersweet taste mixtures.

Lawless, H. T. (1979) · Journal of Comparative and Physiological Psychology · doi:10.1037/h0077582 · Cited by 189 · see citing works

Interactions among Salty, Sour and Bitter Compounds

Breslin, P. A. S. (1996) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(96)10039-x · Cited by 185 · see citing works

Effects of temperature on the perceived sweetness of sucrose

Bartoshuk, L. M., Rennert, K., Rodin, J., & Stevens, J. (1982) · Physiology & Behavior · doi:10.1016/0031-9384(82)90212-8 · Cited by 167 · see citing works

Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness

Bonnans, S. R., & Noble, A. C. (1993) · Chemical Senses · doi:10.1093/chemse/18.3.273 · Cited by 157 · see citing works

Bitterness suppression as revealed by split-tongue taste stimulation in humans

Kroeze, J. H. A., & Bartoshuk, L. M. (1985) · Physiology & Behavior · doi:10.1016/0031-9384(85)90412-3 · Cited by 144 · see citing works

'Thermal Taste' Predicts Higher Responsiveness to Chemical Taste and Flavor

Green, B. G. (2004) · Chemical Senses · doi:10.1093/chemse/bjh065 · Cited by 135 · see citing works

Binary Taste Mixture Interactions in PROP Non-tasters, Medium-tasters and Super-tasters

Prescott, J., Ripandelli, N., & Wakeling, I. (2001) · Chemical Senses · doi:10.1093/chemse/26.8.993 · Cited by 113 · see citing works

Gustatory cross-adaptation: Does a single mechanism code the salty taste?

Smith, D. V., & McBurney, D. H. (1969) · Journal of Experimental Psychology · doi:10.1037/h0027112 · Cited by 100 · see citing works

Modifying the Bitterness of Selected Oral Pharmaceuticals with Cation and Anion Series of Salts

Keast, R., & Breslin, P. A. S. (2002) · Pharmaceutical Research · doi:10.1023/a:1016474607993 · Cited by 94 · see citing works

Studying taste as a cutaneous sense

Green, B. G. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00071-x · Cited by 89 · see citing works

The effect of cooling on the perception of carbohydrate and intensive sweeteners

Green, B. G., & Frankmann, S. P. (1988) · Physiology & Behavior · doi:10.1016/0031-9384(88)90127-8 · Cited by 87 · see citing works

Sensory integration in citric acid/sucrose mixtures

Schifferstein, H. N. J., & Frijters, J. E. R. (1990) · Chemical Senses · doi:10.1093/chemse/15.1.87 · Cited by 87 · see citing works

Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression

Calviño, A. M., García-Medina, M. R., & Cometto‐Muñiz, J. E. (1990) · Chemical Senses · doi:10.1093/chemse/15.5.505 · Cited by 85 · see citing works

The taste system encodes stimulus toxicity

Scott, T. R., & Mark, G. P. (1987) · Brain Research · doi:10.1016/0006-8993(87)91347-3 · Cited by 84 · see citing works

The Limited Capacity of Humans to Identify the Components of Taste Mixtures and Taste – Odour Mixtures

Laing, D. G., Link, C., Jinks, A. L., & Hutchinson, I. (2002) · Perception · doi:10.1068/p3205 · Cited by 83 · see citing works

Effect of presentation procedure on taste intensity functions

Meiselman, H. L. (1971) · Perception & Psychophysics · doi:10.3758/bf03205758 · Cited by 80 · see citing works

Perceptual changes in taste mixtures

MOSKOWITZ, H. R. (1972) · Perception & Psychophysics · doi:10.3758/bf03210374 · Cited by 75 · see citing works

Taste Interrelationships. II. Suprathreshold Solutions of Sucrose and Citric Acid

Pangborn, R. M. (1961) · Journal of Food Science · doi:10.1111/j.1365-2621.1961.tb00811.x · Cited by 67 · see citing works

Salt taste and hypertension: A critical review of the literature

Mattes, R. D. (1984) · Journal of Chronic Diseases · doi:10.1016/0021-9681(84)90147-4 · Cited by 62 · see citing works

The Influence of Sodium Salts on Binary Mixtures of Bitter-tasting Compounds

Keast, R. (2004) · Chemical Senses · doi:10.1093/chemse/bjh045 · Cited by 58 · see citing works

Oral Zinc Sulfate Solutions Inhibit Sweet Taste Perception

Keast, R. (2004) · Chemical Senses · doi:10.1093/chemse/bjh053 · Cited by 58 · see citing works

Perceptual integration of tertiary taste mixtures

McBride, R., & Finlay, D. C. (1990) · Perception & Psychophysics · doi:10.3758/bf03206683 · Cited by 53 · see citing works

Taste Interrelationships.

Pangborn, R. M. (1962) · Journal of Food Science · doi:10.1111/j.1365-2621.1962.tb00133.x · Cited by 52 · see citing works

Masking and adaptation of sugar sweetness intensity

Kroeze, J. H. A. (1979) · Physiology & Behavior · doi:10.1016/0031-9384(79)90097-0 · Cited by 49 · see citing works

Perception of sweetness and bitterness in different vehicles

Calviño, A. M., García-Medina, M. R., Cometto‐Muñiz, J. E., Rodríguez, M. B., & de Fisiología, C. (1993) · Perception & Psychophysics · doi:10.3758/bf03211799 · Cited by 40 · see citing works

Intensity and hedonic judgments of taste mixtures: an information integration analysis

Frank, R. A., & Archambo, G. (1986) · Chemical Senses · doi:10.1093/chemse/11.4.427 · Cited by 40 · see citing works

The effectiveness of different sweeteners in suppressing citric acid sourness

Schifferstein, H. N. J., & Frijters, J. E. R. (1991) · Perception & Psychophysics · doi:10.3758/bf03211610 · Cited by 34 · see citing works

Interrelationships among sweetness, saltiness and total taste intensity of sucrose, NaCl and sucrose/NaCl mixtures

de Graaf, C., & Frijters, J. E. R. (1989) · Chemical Senses · doi:10.1093/chemse/14.1.81 · Cited by 33 · see citing works

Analysis of taste mixtures by adults and children

Oram, N., Laing, D. G., Freeman, M., & Hutchinson, I. (2000) · Developmental Psychobiology · doi:10.1002/1098-2302(2001)38:1 · Cited by 30 · see citing works

Suppression of sourness: A comparative study involving mixtures of organic acids and sugars

Savant, L., & McDaniel, M. R. (2004) · Perception & Psychophysics · doi:10.3758/bf03194908 · Cited by 29 · see citing works

The taste of sodium chloride: masking and adaptation

Kroeze, J. H. A. (1978) · Chemical Senses · doi:10.1093/chemse/3.4.443 · Cited by 27 · see citing works

Detection of heteroquality taste mixtures

Stevens, J. C. (1995) · Perception & Psychophysics · doi:10.3758/bf03211846 · Cited by 27 · see citing works

Perceptual interactions in mixtures containing bitter tasting substances

Frijters, J. E. R., & Schifferstein, H. N. J. (1994) · Physiology & Behavior · doi:10.1016/0031-9384(94)90372-7 · Cited by 26 · see citing works

Mixture suppression: The effect of spatial separation between sucrose and NaCl

Gillan, D. J. (1982) · Perception & Psychophysics · doi:10.3758/bf03204203 · Cited by 23 · see citing works

Evidence for peripheral and central processes in taste adaptation

Gillan, D. J. (1984) · Perception & Psychophysics · doi:10.3758/bf03205918 · Cited by 22 · see citing works

Integration psychophysics: the use of functional measurement in the study of mixtures

McBride, R. (1993) · Chemical Senses · doi:10.1093/chemse/18.2.83 · Cited by 21 · see citing works

Perceptual interactions in mixtures containing bitter tasting susbstances.

Frijters, J. E. R., & Schifferstein, H. N. J. (1994) · Socio-Environmental Systems Modeling · Cited by 17 · see citing works

Fermentation of blueberry and blackberry juices using Lactobacillus plantarum, Streptococcus thermophilus and Bifidobacterium bifidum: Growth of probiotics, metabolism of phenolics, antioxidant capacity in vitro and sensory evaluation

Wu, Y., Li, S., Tao, Y., Li, D., Han, Y., Show, P. L., Wen, G., & Zhou, J. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.129083 · Cited by 238 · see citing works

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works

Discovery of Salt Taste Enhancing Arginyl Dipeptides in Protein Digests and Fermented Fish Sauces by Means of a Sensomics Approach

Schindler, A., Dunkel, A., Stähler, F., Backes, M., Ley, J. P., Meyerhof, W., & Hofmann, T. F. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2041593 · Cited by 159 · see citing works

Why do we like sweet taste: A bitter tale?

Beauchamp, G. K. (2016) · Physiology & Behavior · doi:10.1016/j.physbeh.2016.05.007 · Cited by 154 · see citing works

TRPs in Taste and Chemesthesis

Roper, S. D. (2014) · Handbook of experimental pharmacology · doi:10.1007/978-3-319-05161-1_5 · Cited by 147 · see citing works

Enhancement of Retronasal Odors by Taste

Green, B. G., Nachtigal, D., Hammond, S., & Lim, J. (2011) · Chemical Senses · doi:10.1093/chemse/bjr068 · Cited by 145 · see citing works

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA)

Tan, V. W. K., Wee, M. S. M., Tomić, O., & Forde, C. G. (2019) · Food Research International · doi:10.1016/j.foodres.2019.03.019 · Cited by 124 · see citing works

Effects of distribution of sugars and organic acids on the taste of strawberries

Ikegaya, A., Toyoizumi, T., Ohba, S., Nakajima, T., Kawata, T., Ito, S., & Arai, E. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1109 · Cited by 119 · see citing works

Taste–nutrient relationships in commonly consumed foods

van Dongen, M. V., van den Berg, M. C., Vink, N., Kok, F. J., & de Graaf, C. (2011) · British Journal Of Nutrition · doi:10.1017/s0007114511005277 · Cited by 117 · see citing works

The effect of emotional state on taste perception

Noel, C. A., & Dando, R. (2015) · Appetite · doi:10.1016/j.appet.2015.06.003 · Cited by 114 · see citing works

The enhancement of the perception of saltiness by umami sensation elicited by flavor enhancers in salt solutions

Sun, X., Zhong, K., Zhang, D., Shi, B., Wang, H., Shi, J., Battino, M. A., Wang, G., Zou, X., & Zhao, L. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111287 · Cited by 111 · see citing works

Dual Mechanism for Bitter Avoidance in<i>Drosophila</i>

French, A. S., Sellier, M.-J., Ali Agha, M., Guigue, A., Chabaud, M.-A., Reeb, P. D., Mitra, A., Grau, Y., Soustelle, L., & Marion-Poll, F. (2015) · The Journal of Neuroscience · doi:10.1523/jneurosci.1312-14.2015 · Cited by 105 · see citing works

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

Lease, H. J., Hendrie, G. A., Poelman, A. A. M., Delahunty, C. M., & Cox, D. N. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2015.11.010 · Cited by 102 · see citing works

Perception of bitterness, sweetness and liking of different genotypes of lettuce

Chadwick, M., Gawthrop, F., Michelmore, R. W., Wagstaff, C., & Methven, L. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.10.105 · Cited by 92 · see citing works

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P. J., Bremer, P. J., & Delahunty, C. M. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.05.017 · Cited by 88 · see citing works

Chemical composition and sensory quality of sauerkraut produced from different cabbage varieties

Satora, P., Skotniczny, M., Strnad, S., & Piechowicz, W. (2020) · LWT · doi:10.1016/j.lwt.2020.110325 · Cited by 81 · see citing works

The Functional and Neurobiological Properties of Bad Taste

Schier, L. A., & Spector, A. C. (2018) · Physiological Reviews · doi:10.1152/physrev.00044.2017 · Cited by 75 · see citing works

Sweet taste sensitivity in pre-diabetics, diabetics and normoglycemic controls: a comparative cross sectional study

Wasalathanthri, S., Hettiarachchi, P., & Prathapan, S. (2014) · BMC Endocrine Disorders · doi:10.1186/1472-6823-14-67 · Cited by 78 · see citing works

Polymorphisms in TRPV 1 and TAS 2Rs Associate with Sensations from Sampled Ethanol

Nolden, A. A., McGeary, J. E., & Hayes, J. E. (2014) · Alcoholism Clinical and Experimental Research · doi:10.1111/acer.12527 · Cited by 72 · see citing works

The insights into sour flavor and organic acids in alcoholic beverages

Yan, Y., Zou, M., Tang, C., Ao, H., He, L., Qiu, S., & Li, C. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140676 · Cited by 72 · see citing works

The relationship between taste and nutrient content in commercially available foods from the United States

van Langeveld, A. W. B., Gibbons, S., Koelliker, Y., Civille, G. V., de Vries, J. H. M., de Graaf, C., & Mars, M. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.10.012 · Cited by 69 · see citing works

The Flexitarian Flip ™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat‐Centered to Vegetable‐Forward Mixed Dishes

Spencer, M., & Guinard, J. (2017) · Journal of Food Science · doi:10.1111/1750-3841.13991 · Cited by 70 · see citing works

Sensory impact of lowering sugar content in orange nectars to design healthier, low-sugar industrialized beverages

Pineli, L. D. L. D. O., Aguiar, L. A. D., Fiusa, A., Botelho, R. B. D. A., Zandonadi, R. P., & Melo, L. (2016) · Appetite · doi:10.1016/j.appet.2015.09.028 · Cited by 65 · see citing works

Nonnutritive sweeteners are not supernormal stimuli

Antenucci, R., & Hayes, J. E. (2014) · International Journal of Obesity · doi:10.1038/ijo.2014.109 · Cited by 63 · see citing works

Taste Interactions between Sweetness of Sucrose and Sourness of Citric and Tartaric Acid among Chinese and Danish Consumers

Junge, J. Y., Bertelsen, A. S., Mielby, L. A., Zeng, Y., Sun, Y., Byrne, D. V., & Kidmose, U. (2020) · Foods · doi:10.3390/foods9101425 · Cited by 56 · see citing works

Analysis of binary taste-taste interactions of MSG, lactic acid, and NaCl by temporal dominance of sensations

Kawasaki, H., Sekizaki, Y., Hirota, M., Sekine-Hayakawa, Y., & Nonaka, M. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.03.010 · Cited by 53 · see citing works

Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt

Tan, V. W. K., Wee, M. S. M., Tomić, O., & Forde, C. G. (2020) · Journal of Food Science · doi:10.1111/1750-3841.15007 · Cited by 56 · see citing works

Identification of Sensory-Active Phytochemicals in Asparagus (Asparagus officinalis L.)

Dawid, C., & Hofmann, T. F. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf3040868 · Cited by 50 · see citing works

Bitter taste phenotype and body weight predict children's selection of sweet and savory foods at a palatable test-meal

Keller, K., Olsen, A., Cravener, T. L., Bloom, R., Chung, W. K., Deng, L., Lanzano, P., & Meyermann, K. (2014) · Appetite · doi:10.1016/j.appet.2014.02.019 · Cited by 48 · see citing works

Taste perception and integration

Briand, L. V., & Salles, C. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100295-7.00004-9 · Cited by 44 · see citing works

Nutrient sensing: What can we learn from different tastes about the nutrient contents in today’s foods?

Martin, C., & Issanchou, S. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.07.003 · Cited by 44 · see citing works

Proline-glucose Amadori compounds: Aqueous preparation, characterization and saltiness enhancement

Wang, Y., Cui, H., Zhang, Q. M., Hayat, K., Yu, J., Hussain, S., Tahir, M. U., Zhang, X., & Ho, C. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110319 · Cited by 44 · see citing works

Differences in the Chemesthetic Subqualities of Capsaicin, Ibuprofen, and Olive Oil

Bennett, S. M., & Hayes, J. E. (2012) · Chemical Senses · doi:10.1093/chemse/bjr129 · Cited by 44 · see citing works

Quantitative studies, taste recombination, and omission experiments on the key taste compounds in Chinese and Japanese soy sauce

Zhou, T., Feng, Y., Chen, Y., & Zhao, M. (2022) · Food Chemistry · doi:10.1016/j.foodchem.2022.134215 · Cited by 43 · see citing works

Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee

Batali, M. E., Ristenpart, W. D., & Guinard, J.-X. (2020) · Scientific Reports · doi:10.1038/s41598-020-73341-4 · Cited by 41 · see citing works

Taste of Modern Diets: The Impact of Food Processing on Nutrient Sensing and Dietary Energy Intake

Teo, P. S., Tso, R., van Dam, R. M., & Forde, C. G. (2021) · Journal of Nutrition · doi:10.1093/jn/nxab318 · Cited by 43 · see citing works

Enrichment of Biscuits with Matcha Green Tea Powder: Its Impact on Consumer Acceptability and Acute Metabolic Response

Phongnarisorn, B., Orfila, C., Holmes, M. J., & Marshall, L. J. (2018) · Foods · doi:10.3390/foods7020017 · Cited by 41 · see citing works

Effect of sugar reduction on flavour release and sensory perception in an orange juice soft drink model

Tsitlakidou, P., Loey, A. M. V., Methven, L., & Elmore, J. S. (2019) · Food Chemistry · doi:10.1016/j.foodchem.2019.01.070 · Cited by 40 · see citing works

Odor and taste characteristics, transduction mechanism, and perceptual interaction in fermented foods: a review

Hu, Y., Badar, I. H., Zhang, L., Yang, L., & Xu, B. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2377292 · Cited by 37 · see citing works

Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods

Teo, P. S., van Langeveld, A. W. B., Pol, K., Siebelink, E., de Graaf, C., Martin, C., Issanchou, S., Yan, S. W., & Mars, M. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2017.11.011 · Cited by 35 · see citing works

Impact of apple procyanidins on sensory perception in model cider (part 2): Degree of polymerization and interactions with the matrix components

Symoneaux, R., Chollet, S., Bauduin, R., Quéré, J.-M. L., & Baron, A. (2014) · LWT · doi:10.1016/j.lwt.2014.01.007 · Cited by 35 · see citing works

Determinants of Taste Preference and Acceptability: Quality versus Hedonics

Loney, G. C., Blonde, G. D., Eckel, L. A., & Spector, A. C. (2012) · Journal of Neuroscience · doi:10.1523/jneurosci.6036-11.2012 · Cited by 34 · see citing works

Phenol-Rich Food Acceptability: The Influence of Variations in Sweetness Optima and Sensory-Liking Patterns

Spinelli, S., Prescott, J., Pierguidi, L., Dinnella, C., Arena, E., Braghieri, A., Monaco, R. D., Toschi, T. G., Endrizzi, I., Proserpio, C., et al. (2021) · Nutrients · doi:10.3390/nu13030866 · Cited by 36 · see citing works

Comprehensive structure-activity-relationship studies of sensory active compounds in licorice (Glycyrrhiza glabra)

Schmid, C., Brockhoff, A., Shoshan-Galeczki, Y. B., Kranz, M., Stark, T. D., Erkaya, R., Meyerhof, W., Niv, M. Y., Dawid, C., & Hofmann, T. F. (2021) · Food Chemistry · doi:10.1016/j.foodchem.2021.130420 · Cited by 34 · see citing works

Influence of Sensation and Liking on Eating and Drinking

Hayes, J. E. (2020) · Springer eBooks · doi:10.1007/978-3-030-14504-0_21 · Cited by 32 · see citing works

An investigation on the appropriateness of chocolate to match tea and coffee

Donadini, G., & Fumi, M. D. (2014) · Food Research International · doi:10.1016/j.foodres.2014.05.038 · Cited by 32 · see citing works

The Pathophysiology and Management of Taste Changes in Chronic Kidney Disease: A Review

Brennan, F. P., Stevenson, J. K., & Brown, M. A. (2020) · Journal of Renal Nutrition · doi:10.1053/j.jrn.2019.11.004 · Cited by 31 · see citing works

Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties

Watrelot, A. A., Byrnes, N. K., Heymann, H., & Kennedy, J. A. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.6b03767 · Cited by 29 · see citing works

Opportunities to improve oral nutritional supplements for managing malnutrition in cancer patients: A food design approach

Galaniha, L. T., McClements, D. J., & Nolden, A. A. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.03.020 · Cited by 29 · see citing works

Sweet–bitter taste interactions in binary mixtures of sweeteners: Relationship between taste receptor activities and sensory perception

Choi, Y., Wong, R. R., Cha, Y. K., Park, T. H., Kim, Y., & Chung, S. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140343 · Cited by 32 · see citing works

Evidence that carbohydrate-to-fat ratio and taste, but not energy density or NOVA level of processing, are determinants of food liking and food reward

Rogers, P. J., Vural, Y., Berridge-Burley, N., Butcher, C., Cawley, E., Gao, Z., Sutcliffe, A., Tinker, L., Zeng, X., Flynn, A. N., et al. (2023) · Appetite · doi:10.1016/j.appet.2023.107124 · Cited by 28 · see citing works

The taste of KCl – What a difference a sugar makes

Abu, N. B., Harries, D., Voet, H., & Niv, M. Y. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.01.175 · Cited by 27 · see citing works

The Effect of Barium on Perceptions of Taste Intensity and Palatability

Dietsch, A. M., Solomon, N. P., Steele, C. M., & Pelletier, C. A. (2013) · Dysphagia · doi:10.1007/s00455-013-9487-4 · Cited by 27 · see citing works

Does Responsiveness to Basic Tastes Influence Preadolescents’ Food Liking? Investigating Taste Responsiveness Segment on Bitter-Sour-Sweet and Salty-Umami Model Food Samples

Ervina, E., Almli, V. L., Berget, I., Spinelli, S., Sick, J., & Dinnella, C. (2021) · Nutrients · doi:10.3390/nu13082721 · Cited by 27 · see citing works

Blending dark green vegetables with fruits in commercially available infant foods makes them taste like fruit

Bakke, A. J., Carney, E. M., Higgins, M. J., Moding, K. J., Johnson, S. L., & Hayes, J. E. (2020) · Appetite · doi:10.1016/j.appet.2020.104652 · Cited by 25 · see citing works

Interactions of umami with the four other basic tastes in equi-intense aqueous solutions

Wang, S., Dermiki, M., Methven, L., Kennedy, O. B., & Cheng, Q. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104503 · Cited by 26 · see citing works

Factors affecting detection of a bimodal sour-savory mixture and inter-individual umami taste perception

Miranda, A. M., Ingram, M., Nuessle, T. M., Santorico, S. A., & Garneau, N. L. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.104147 · Cited by 23 · see citing works

Sensory Aspects of Bitter and Sweet Tastes During Early Childhood

Hayes, J. E., & Johnson, S. L. (2017) · Nutrition Today · doi:10.1097/nt.0000000000000201 · Cited by 24 · see citing works

Effect of Temperature on the Intensity of Basic Tastes: Sweet, Salty and Sour

Lipscomb, K., Rieck, J. R., & Dawson, P. (2016) · Journal of Food Research · doi:10.5539/jfr.v5n4p1 · Cited by 22 · see citing works

A putative biological adsorption process of binary mixture taste of sucrose and caffeine on human neuroreceptor site by the use of statistical physics modeling

Nakbi, A., Bouzid, M., Khemis, I. B., Aouaini, F., Hassen, A. B., Torkia, Y. B., & Lamine, A. B. (2022) · Journal of Molecular Structure · doi:10.1016/j.molstruc.2022.134225 · Cited by 21 · see citing works

Dynamic changes in quality of jujube wine during fermentation

Tang, F., Cai, W., Shan, C., Guo, Z., Hou, Q., Zhang, Z., & Dong, Y. (2020) · Journal of Food Processing and Preservation · doi:10.1111/jfpp.14704 · Cited by 20 · see citing works

What Does the Taste System Tell Us About the Nutritional Composition and Toxicity of Foods?

Glendinning, J. I. (2021) · Handbook of experimental pharmacology · doi:10.1007/164_2021_451 · Cited by 20 · see citing works

Oral and Post‐Oral Actions of Low‐Calorie Sweeteners: A Tale of Contradictions and Controversies

Glendinning, J. I. (2018) · Obesity · doi:10.1002/oby.22253 · Cited by 21 · see citing works

The Effect of the Addition of Chokeberry Fiber on the Quality of Sheep’s Milk Fermented by Lactobacillus rhamnosus and Lactobacillus acidophilus

Szajnar, K., Pawlos, M., & Znamirowska, A. (2021) · International Journal of Food Science · doi:10.1155/2021/7928745 · Cited by 20 · see citing works

Comparison of Sodium Chloride Tablets–Induced, Sodium Chloride Solution–Induced, and Glycerol-Induced Hyperhydration on Fluid Balance Responses in Healthy Men

Savoie, F. A., Asselin, A., & Goulet, E. D. B. (2016) · The Journal of Strength and Conditioning Research · doi:10.1519/jsc.0000000000001371 · Cited by 19 · see citing works

Dried Bonito Dashi: Taste Qualities Evaluated Using Conditioned Taste Aversion Methods in Wild-Type and T1R1 Knockout Mice

Delay, E. R., & Kondoh, T. (2015) · Chemical Senses · doi:10.1093/chemse/bju067 · Cited by 20 · see citing works

Sour taste perception in fluids: The impact of sweet tastant, fluid viscosity, and individual salivary properties

Chen, Y., Pan, J., Tan, Y., Chen, J., & Wang, X. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141492 · Cited by 18 · see citing works

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

Chung, Y., Yu, D., Kwak, H. S., Park, S., Shin, E., & Lee, Y. (2022) · Foods · doi:10.3390/foods11162512 · Cited by 23 · see citing works

Toward Improving Medication Adherence: The Suppression of Bitter Taste in Edible Taste Films

Cherian, S., Lee, B. S., Tucker, R. M., Lee, K., & Smutzer, G. (2018) · Advances in Pharmacological Sciences · doi:10.1155/2018/8043837 · Cited by 17 · see citing works

The science of flavour in tobacco products.

Krishnan‐Sarin, S., O’Malley, S. S., Green, B. G., & Jordt, S. (2019) · PubMed · Cited by 16 · see citing works

Retronasal aroma allows feature extraction from taste of a traditional Japanese confection

Gotow, N., Kobayashi, T., & Kobayakawa, T. (2013) · Flavour · doi:10.1186/2044-7248-2-26 · Cited by 14 · see citing works

Metabolomics, E-tongue and HS-SPME-GC–MS reveal the smoking process of Prunus mume: Changes in flavor and chemical compositions

Hu, Y., Liao, J.-L., Qian, W.-Z., Fan, S.-J., Xiao, X., Yang, Y., Guo, J., & Gao, S. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.144401 · Cited by 15 · see citing works

Consumers Respond Positively to the Sensory, Health, and Sustainability Benefits of the Rare Sugar Allulose in Yogurt Formulations

Mora, M. R., Wang, Z., Goddard, J. M., & Dando, R. (2022) · Foods · doi:10.3390/foods11223718 · Cited by 15 · see citing works

Use of Adult Sensory Panel to Study Individual Differences in the Palatability of a Pediatric HIV Treatment Drug

Mennella, J. A., Mathew, P. S., & Lowenthal, E. D. (2017) · Clinical Therapeutics · doi:10.1016/j.clinthera.2017.08.012 · Cited by 15 · see citing works

Gamma Irradiation of Mango ‘Ataulfo’ at Low Dose: Effect on Texture, Taste, and Odor Fruit

Cancino-Vázquez, R., Salvador‐Figueroa, M., Hernández⋆, E., Grajales-Conesa, J. J., & Vázquez-Ovando, A. (2020) · Food Science and Technology Research · doi:10.3136/fstr.26.59 · Cited by 14 · see citing works

Perception of mixtures of odorants and tastants: sensory and analytical points of view

Thomas‐Danguin, T., Barba, C., Salles, C., & Guichard, É. (2016) · Flavour · doi:10.1002/9781118929384.ch14 · Cited by 14 · see citing works

Ability of Food/Drink to Reduce the Bitterness Intensity of Topiramate as Determined by Taste Sensor Analysis

Haraguchi, T., Uchida, T., Hazekawa, M., Yoshida, M., Nakashima, M., Sanda, H., Hase, T., & Tomoda, Y. (2015) · Chemical and Pharmaceutical Bulletin · doi:10.1248/cpb.c15-00474 · Cited by 13 · see citing works

Impact of trehalose on the activity of sodium and potassium chloride in aqueous solutions: Why trehalose is worth its salt

Poplinger, M., Shumilin, I., & Harries, D. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.06.047 · Cited by 14 · see citing works

Nutritional Implications of Taste and Smell Dysfunction

Lee, J. C. L., Tucker, R. M., Tan, S., Running, C. A., Jones, J. B., & Mattes, R. D. (2015) · Wiley eBooks · doi:10.1002/9781118971758.ch37 · Cited by 13 · see citing works

Taste shaped the use of botanical drugs

Leonti, M., Baker, J., Staub, P. O., Casu, L., & Hawkins, J. A. (2023) · eLife · doi:10.7554/elife.90070 · Cited by 12 · see citing works

Taste and palatability of strawberry jam as affected by organic acid content

Ikegaya, A., Toyoizumi, T., Kosugi, T., & Arai, E. (2020) · International Journal of Food Properties · doi:10.1080/10942912.2020.1843484 · Cited by 12 · see citing works

The effect of flash vacuum cooling on the flavor of ultrapasteurized milk

Carter, B. G., Jo, Y. H., Cadwallader, D. C., & Drake, M. A. (2022) · JDS Communications · doi:10.3168/jdsc.2022-0215 · Cited by 12 · see citing works

Cheddar cheese taste can be reconstructed in solution using basic tastes

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P. J., Bremer, P. J., & Delahunty, C. M. (2013) · International Dairy Journal · doi:10.1016/j.idairyj.2013.08.003 · Cited by 12 · see citing works

Comparison of Temporal Profiles among Sucrose, Sucralose, and Acesulfame Potassium after Swallowing Sweetened Coffee Beverages and Sweetened Water Solutions

Gotow, N., Esumi, S., Kubota, H., & Kobayakawa, T. (2018) · Beverages · doi:10.3390/beverages4020028 · Cited by 11 · see citing works

Quality Evaluation of Strawberries Grown in Various Regions by Singaporeans and Japanese

Ikegaya, A., Ohba, S., Toyoizumi, T., & Arai, E. (2021) · International Journal of Fruit Science · doi:10.1080/15538362.2021.1939832 · Cited by 11 · see citing works

Sweetener Intake by Rats Selectively Bred for Differential Saccharin Intake: Sucralose, Stevia, and Acesulfame Potassium

Dess, N. K., Dobson, K., Roberts, B. T., & Chapman, C. D. (2017) · Chemical Senses · doi:10.1093/chemse/bjx017 · Cited by 10 · see citing works

Sensory profile and consumer preference of novel probiotic yoghurt enriched with orange sweet potato (Ipomoea batatas)

Muchiri, M. N., McCartney, A. L., & Methven, L. (2020) · African Journal of Food Agriculture Nutrition and Development · doi:10.18697/ajfand.93.19565 · Cited by 10 · see citing works

Tastes and Odors of Water—Quantifying Objective Analyses: A Review

Haese, G., Humeau, P., de Oliveira, F., Callet, P. L., & Cloirec, P. L. (2014) · Critical Reviews in Environmental Science and Technology · doi:10.1080/10643389.2013.829972 · Cited by 10 · see citing works

Familiarity and Retronasal Aroma Alter Food Perception

Gotow, N., Skrandies, W., Kobayashi, T., & Kobayakawa, T. (2018) · Chemosensory Perception · doi:10.1007/s12078-018-9244-z · Cited by 10 · see citing works

Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water

Junge, J. Y., Mielby, L. A., & Kidmose, U. (2022) · Beverages · doi:10.3390/beverages8020032 · Cited by 9 · see citing works

Consumer Liking of Turnip Cooked by Different Methods: The Influence of Sensory Profile and Consumer Bitter Taste Genotype

Nor, N. D. M., Mullick, H., Zhou, X., Oloyede, O. O., Houston‐Price, C., Harvey, K., & Methven, L. (2023) · Foods · doi:10.3390/foods12173188 · Cited by 9 · see citing works

Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa

Chadwick, M., Swann, J. R., Gawthrop, F., Michelmore, R. W., Scaglione, D., Truco, M. J., & Wagstaff, C. (2024) · Food Chemistry Molecular Sciences · doi:10.1016/j.fochms.2024.100215 · Cited by 9 · see citing works

Correlation of Volatile Compounds and Sensory Attributes of Chinese Traditional Sweet Fermented Flour Pastes Using Hierarchical Cluster Analysis and Partial Least Squares-Discriminant Analysis

Huang, M., Li, Y., Zhan, P., Liu, P., Tian, H., & Jie, F. (2017) · Journal of Chemistry · doi:10.1155/2017/3213492 · Cited by 9 · see citing works

Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking

Elliott, V. E., & Maier, J. X. (2019) · Chemical Senses · doi:10.1093/chemse/bjz067 · Cited by 10 · see citing works

Unilateral ephaptic program underlying sweetness dominancePreprint

Lee, M., Kim, S. Y., Park, T., Joo, K. M., Kwon, J. Y., Kim, K., & Kang, K. (2023) · bioRxiv (Cold Spring Harbor Laboratory) · doi:10.1101/2023.08.04.551918 · Cited by 9 · see citing works

Taste and place of Nanxiong cuisine in South China: a regional analytical framework

Lin, J., & Waley, P. (2021) · Food Culture & Society · doi:10.1080/15528014.2021.1930736 · Cited by 8 · see citing works

Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception

Romeo‐Arroyo, E., Mora, M., Noguera‐Artiaga, L., & Vázquez‐Araújo, L. (2023) · Current Research in Food Science · doi:10.1016/j.crfs.2022.100432 · Cited by 8 · see citing works

Consumers' sensory perception and emotional response towards animal and plant-based soups (familiar food items) with the addition of shio-koji (an unfamiliar ingredient)

Dolan, E., Baxter, L., Moss, R. H., & McSweeney, M. B. (2024) · International Journal of Food Science & Technology · doi:10.1111/ijfs.17338 · Cited by 8 · see citing works

Suppression of sweetness: evidence for central mechanism for suppression of sweetness from sucrose by citric acid

Junge, J. Y., Andersen, G. B. H., & Kidmose, U. (2023) · Chemical Senses · doi:10.1093/chemse/bjad036 · Cited by 8 · see citing works

Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2

Huang, X., Gao, T., Chen, X., Cai, X., Huang, J., & Wang, S. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140901 · Cited by 7 · see citing works

Some notes on the study of the perceptual composition of heterogeneous mixture percepts

Frijters, J. E. R., & Schifferstein, H. N. J. (1994) · Food Quality and Preference · doi:10.1016/0950-3293(94)90009-4 · Cited by 4 · see citing works

Perceptual integration of tertiary taste mixtures

McBride, R., & Finlay, D. C. (1990) · Perception & Psychophysics · doi:10.3758/bf03206683 · Cited by 53 · see citing works

Interactions in caffeine–sucrose and coffee–sucrose mixtures: evidence of taste and flavor suppression

Calviño, A. M., García-Medina, M. R., & Cometto‐Muñiz, J. E. (1990) · Chemical Senses · doi:10.1093/chemse/15.5.505 · Cited by 85 · see citing works

Intensity and hedonic judgments of taste mixtures: an information integration analysis

Frank, R. A., & Archambo, G. (1986) · Chemical Senses · doi:10.1093/chemse/11.4.427 · Cited by 40 · see citing works

Taste-taste, odor-odor, and taste-odor mixtures: Greater suppression within than between modalities

Gillan, D. J. (1983) · Perception & Psychophysics · doi:10.3758/bf03202837 · Cited by 49 · see citing works