Afleveringen
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This article explores the evolution of wine tasting, contrasting the dominant "analytical" method—rooted in British wine trade practices and emphasizing aroma identification—with a newer "geosensorial" approach. The geosensorial method, pioneered by Julien Camus, focuses on the tactile sensations and overall mouthfeel of wine, aiming for greater accessibility and inclusivity.
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This review article examines the astringency and bitterness of tannins, polyphenol compounds found in many foods and beverages. The authors discuss the molecular mechanisms behind these taste sensations, focusing on tannins' interactions with salivary proteins and oral cells, as well as the role of bitter taste receptors (TAS2Rs).
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Zijn er afleveringen die ontbreken?
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This research study investigated the relationship between genetic variations in taste receptor genes and individual perceptions of wine characteristics, specifically bitterness and sourness
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This 2019 review article from AIMS Genetics examines the role of genes, specifically the TAS2R38 gene, in determining human bitter taste perception. The article explores the genetic basis for variations in the ability to taste bitter compounds like phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), including the impact of different genotypes on food preferences and potential links to various diseases, such as diabetes and obesity.
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This research article investigates the relationship between genetic variations in taste, specifically sensitivity to the bitter compound PROP, and alcohol consumption. The study found that individuals less sensitive to PROP bitterness reported experiencing less oral burn from alcohol and consumed alcoholic beverages more frequently.
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The provided texts explore the concept of "supertasters," individuals experiencing heightened taste intensity.
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This research paper explores the impact of biting versus sucking on chocolate's taste profile. The author argues that biting enhances the flavor experience.
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This meta-analysis examines the "choice overload hypothesis," which posits that an excessive number of options can lead to decreased motivation and satisfaction.
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This research paper investigates how smell affects taste perception in familiar and unfamiliar beverages. Scientists conducted experiments using cocoa and caffeinated milk drinks, manipulating the addition of cocoa and vanilla flavorings. They found that smell significantly influences taste intensity, especially in familiar products like cocoa.
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Wine tasting is an important tool for evaluating wines, but its results often show poor accuracy, precision, and reproducibility. The evaluation of wines is influenced by a variety of factors, including physiological aspects like sensory adaptation and individual genetic variations, as well as psychological factors, knowledge, training, and language.
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And then there were 6 -- kinds of taste, that is. In addition to sweet, salty, sour, bitter and umami, a new study suggests the tongue might also detect ammonium chloride as a basic taste.
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This research paper explores the psychological construction of flavor, arguing that it's not merely a sum of its taste and smell components but a unique sensory experience.
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This research paper examines the validity of crowdsourced wine ratings from the Vivino app by comparing them to ratings from professional critics and analyzing their correlation with weather data from Bordeaux.
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This research explores how visual and verbal cues influence consumer perception of taste, specifically focusing on the biases introduced by these cues in taste discrimination tasks.
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This research paper investigates the interactions between umami and the other four basic tastes (sweet, salty, sour, bitter) in aqueous solutions.
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This research review explores the multisensory nature of flavor perception, emphasizing the significant interaction between taste and smell. It argues that our experience of flavor isn't simply the sum of individual sensory inputs but a synthesized whole shaped by associative learning.
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This research explores how visual and verbal cues bias consumer taste perception. Three experiments using orange juice demonstrate that subtle color differences significantly impact taste discrimination more than established cues like brand or price. The studies reveal a visual dominance effect, where color influences perceived taste similarity more than actual taste variations.
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This 2021 thesis, from Robin Fondberg, explores the mechanisms of flavor perception, focusing on the interaction between odor and taste. Three studies investigate how the congruency of odor and taste, meaning how strongly they are associated with the same food, affects flavor pleasantness and perception.
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This 2022 review article from the journal Critical Reviews in Food Science and Nutrition examines the mechanisms of umami taste perception, from the molecular level to brain imaging.
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