Displaying publications 1 - 20 of 177 in total

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  1. Jnanendrappa N, Arora S, Yerebairapura Math S
    Oral Dis, 2019 10;25(7):1831.
    PMID: 31206951 DOI: 10.1111/odi.13146
    Matched MeSH terms: Taste*
  2. Saniasiaya J, Islam MA, Abdullah B
    Otolaryngol Head Neck Surg, 2021 07;165(1):33-42.
    PMID: 33320033 DOI: 10.1177/0194599820981018
    OBJECTIVE: The purpose of this meta-analysis is to assess the pooled prevalence of taste disorders and their subtypes in patients with COVID-19.

    DATA SOURCES: PubMed, Scopus, Web of Science, Embase, and Google Scholar databases were searched to identify studies published between December 1, 2019, and June 23, 2020, without language restrictions. There was no restriction on the study design; therefore, observational studies, clinical trials, and case series were included. In addition, preprints were considered if data of interest were reported.

    REVIEW METHODS: Two authors independently screened articles for eligibility. A random effects model was used to estimate the pooled prevalence with 95% CIs. Quality assessment was done with critical appraisal tools of the Joanna Briggs Institute. The robustness of the pooled estimates was checked by subgroup and sensitivity analyses.

    RESULTS: Fifty-nine studies were included (N = 29,349 patients, 64.4% female). The pooled prevalence of taste disorders in patients with COVID-19 was 48.1% (95% CI, 41.3%-54.8%). The prevalence of taste disorders in studies with objective assessments was higher as compared with subjective assessments (59.2% vs 47.3%). The disorders were observed in 55.2% of European patients; 61.0%, North American; 27.1%, Asian; 29.5%, South American; and 25.0%, Australian. Ageusia, hypogeusia, and dysgeusia were detected in 28.0%, 33.5%, and 41.3% of patients with COVID-19. We identified 91.5% of the included studies as high quality.

    CONCLUSIONS: The prevalence of taste disorders in patients with COVID-19 was 48.1%. Objective assessments have higher prevalence than subjective assessments. Dysgeusia is the most common subtype, followed by ageusia and hypogeusia.

    Matched MeSH terms: Taste Disorders/etiology*; Taste Disorders/epidemiology*
  3. R SR, M E A, M M
    J Food Sci, 2021 Sep;86(9):4159-4171.
    PMID: 34383295 DOI: 10.1111/1750-3841.15877
    This study was conducted to evaluate consumer profiling of pineapple at five maturity stages using check-all-that-apply (CATA) method and to determine the influence of post-harvest physiological changes on the physical and chemical properties of the pineapple. Nineteen CATA terms describing sensory attributes of pineapples at five maturity stages were generated. Seventy-five consumers were involved in describing the changes in the organoleptic properties of pineapple using CATA questions. The relationship between physicochemical properties and sensory description of pineapples was analyzed using correspondence analysis (CA). The total variance of 97.7% and 92.2% obtained in the CA plot of the physical and chemical properties with the consumer profiling data suggests that consumers have effectively described the pineapple harvested at five maturity stages. Changes in physical and chemical compositions in pineapple upon maturation result in the development of pineapple's desirable organoleptic characteristics, characterized as fresh, attractive, and bright yellowish, with a soft, fibrous, and juicy texture, a sweet odor and pineapple aroma as well as sweet taste. Index 3 pineapple has been described as pale, hard, and crunchy in texture at the early stage of maturity and has a sour taste. The characteristic was transformed to bright yellow, soft, fibrous, and juicy texture after maturation, (25% ripeness onwards), as well as the production of sweet taste and aroma of pineapple. Instrument analysis of yellowness (b value) and carotenoid has strongly influenced the sensory attributes of brightness, freshness, and attractiveness of the pineapple. Changes in total soluble solids (TSS) and a ratio of TSS to total acids (TA) contributes to the development of aromatic compound which increases the appealing quality of the pineapple. Pineapple sensory characteristics, physical properties, and chemical compositions were significantly affected by post-harvest physiology. PRACTICAL APPLICATION: Sensory and instrumental methods were used to construct the properties of pineapple at different stages of post-harvest physiology. This article demonstrates that the Check-all-that-apply (CATA) analysis provides adequate sensory profiling information based on customer perceptions in relation to instrumental details, and it can be extended to other pineapple varieties and citrus fruits.
    Matched MeSH terms: Taste
  4. Velasco C, Woods AT, Marks LE, Cheok AD, Spence C
    PeerJ, 2016;4:e1644.
    PMID: 26966646 DOI: 10.7717/peerj.1644
    Previous research shows that people systematically match tastes with shapes. Here, we assess the extent to which matched taste and shape stimuli share a common semantic space and whether semantically congruent versus incongruent taste/shape associations can influence the speed with which people respond to both shapes and taste words. In Experiment 1, semantic differentiation was used to assess the semantic space of both taste words and shapes. The results suggest a common semantic space containing two principal components (seemingly, intensity and hedonics) and two principal clusters, one including round shapes and the taste word "sweet," and the other including angular shapes and the taste words "salty," "sour," and "bitter." The former cluster appears more positively-valenced whilst less potent than the latter. In Experiment 2, two speeded classification tasks assessed whether congruent versus incongruent mappings of stimuli and responses (e.g., sweet with round versus sweet with angular) would influence the speed of participants' responding, to both shapes and taste words. The results revealed an overall effect of congruence with congruent trials yielding faster responses than their incongruent counterparts. These results are consistent with previous evidence suggesting a close relation (or crossmodal correspondence) between tastes and shape curvature that may derive from common semantic coding, perhaps along the intensity and hedonic dimensions.
    Matched MeSH terms: Taste; Taste Perception
  5. Baharuddin, A.R, Sharifudin, M.S.
    MyJurnal
    This study was carried out to determine recognition threshold and taste preference for three basic tastes (sweetness, saltiness and sourness) based on location (interior and coastal) among the Kadazandusun ethnic in Sabah, Malaysia. One hundred and ninety four (194) volunteers aged 20 to 55 years were selected randomly (stratified) as subject. Three Alternative Forced- Choice (3AFC) and hedonic test were used to determine the taste threshold and preference. The interior group had lower taste threshold for all tastes; sweet (10.97 g/L ± 3.69), salty (1.14 g/L ± 0.38), sour (0.0095 g/L ± 0.011) compared to the coastal group; sweet (11.56 g/L ± 3.71), salty (1.23 g/L ± 0.39), sour (0.0012 g/L ± 0.0034). For intensity and hedonic rating, the patterns of response varied based on location for sweet and sour taste. No significant different (p>0.05) was observed for salty taste. However, both groups preferred the base stimulus which concentration similar to the commercially available products tested. There is a correlation between taste threshold and optimum concentration. Individuals with preferred high taste intensity tend to have higher taste threshold. Location and culture can influenced individual taste preference. However, exposure and experience to taste sensation was the major factor on individual’s taste preference.
    Matched MeSH terms: Taste; Taste Threshold; Taste Perception
  6. Sirunyan AM, Tumasyan A, Adam W, Ambrogi F, Asilar E, Bergauer T, et al.
    Eur Phys J C Part Fields, 2018;78(2):140.
    PMID: 31265001 DOI: 10.1140/epjc/s10052-018-5607-5
    A search for standard model production of four top quarks (

    t

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    ) is reported using events containing at least three leptons (

    e
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    μ

    ) or a same-sign lepton pair. The events are produced in proton-proton collisions at a center-of-mass energy of 13


    TeV

    at the LHC, and the data sample, recorded in 2016, corresponds to an integrated luminosity of 35.9



    fb

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    1



    . Jet multiplicity and flavor are used to enhance signal sensitivity, and dedicated control regions are used to constrain the dominant backgrounds. The observed and expected signal significances are, respectively, 1.6 and 1.0 standard deviations, and the

    t

    t
    ¯

    t

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    ¯


    cross section is measured to be

    16
    .

    9

    -
    11.4


    +
    13.8






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    , in agreement with next-to-leading-order standard model predictions. These results are also used to constrain the Yukawa coupling between the top quark and the Higgs boson to be less than 2.1 times its expected standard model value at 95% confidence level.
    Matched MeSH terms: Taste
  7. Rajeev Bhat, Wipawee Yodkraisri
    MyJurnal
    The main objective of the present study was to produce crispy deep fried chips from lotus rhizome with acceptable organoleptic qualities. Effects of three different frying temperatures (180, 190 and 200°C, for 15-20 sec) on the overall qualities (proximate composition, texture and sensory) of lotus rhizome chips were determined. Prior to frying, freshly procured rhizomes were sliced uniformly (thickness of ~2.5 mm, diameter ~ 5.2mm), blanched in hot water (85°C for 3.5 min) and dried in a hot air vacuum oven (60°C, 24 h). Results on textural studies showed force required to break the chips to be dependent on temperature. Sensory quality results revealed high acceptability for chips produced by frying at 200°C. This reported work being a preliminary study, further research works is warranted to standardize the protocols for industrial scale production of lotus rhizome chips, with improved taste and flavour, keeping in mind the safety and quality issues.
    Matched MeSH terms: Taste; Taste Perception
  8. Ragheed Hussam, Y., Nurul Bahiyah, A.K.
    MyJurnal
    Neoculin is a sweet protein capable to alter the sour taste into sweet taste, it is 500 times sweeter than the ordinary sugar. This protein has been discovered in Malaysia under the name of Curculin. There are a number of experimental studies that have been conducted on neoculin but none of the studies focuses on molecular level, in order to understand how the protein interacts with the human sweet taste receptors T1R2 and T1R3. Therefore, in this work, a protein-protein docking study was performed between neoculin and the human sweet taste receptor T1R2 and T1R3. The docking results showed residues that might be important for binding the neoculin with the human sweet taste receptors, particularly T1R3 at the amino terminal domain (ATD). In addition, the current results showed that His11, which is important for the taste modifying ability does not bind directly to the human sweet taste receptors.
    Matched MeSH terms: Taste; Taste Buds
  9. Noor Aziah, A.A., Komathi, C.A.
    MyJurnal
    There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hedonic scale with 31 panelists evaluating the crackers based on colour, crrispiness, taste and overall acceptance. Different types of composite flour crackers were not significantly different (p≤0.05) in term of crispiness. For colour, taste and overall acceptance, the pumpkin, banana and control crackers differ significantly (p≤0.05) with the mango pulp and mango peel crackers.
    Matched MeSH terms: Taste; Taste Perception
  10. Alice, C.L.V., Wan Rosli, W.I.
    MyJurnal
    The present study was conducted to investigate the effects of brown rice (BR) powder addition on the proximate composition, total dietary fibre content and acceptability of some selected Malaysian traditional rice-based local kuih. Two types of kuih samples, namely Kuih Lompang (KL) and Kuih Talam Pandan (KTP) were prepared at the levels of either 0%, 10%, 20% or 30%. The kuih samples were analyzed for nutritional composition and sensory acceptance. There was significant increase in total dietary fibre content (from 2.64 g/100 g to 3.15 g/100 g) and protein content (from 2.36% to 2.51%) with the incorporation of 90% BR powder in the KL formulation. The moisture (from 36.79% to 36.83%), ash (from 1.11% to 1.21%) and fat (from 8.51% to 8.73%) content were not significantly affected for all percentages of BR powder addition. For KTP, the addition of BR powder at the level of 90% significantly increased the total dietary fibre (from 2.77 g/100 g to 3.45 g/100 g), fat (from 5.73% to 6.95%) and moisture (from 64.10% to 64.12%) content as compared to the control (0%). However, the protein content was not significantly affected (from 3.41% to 3.59%). On the other hand, there was no significant difference for all sensory attributes of KL formulated with 30-90% of BR powder as compared to the control (0%). The sensory score of KTP added with 30-90% BR powder received significantly lower sensory score compared to the control sample (0%) for appearance, colour, firmness, adhesiveness, chewiness, taste and overall acceptance attributes. In summary, sensory evaluation showed that all BR-incorporated KL were acceptable, while only 30% addition of BR powder in KTP was acceptable. Thus, BR powder is potentially used in improving the nutritional composition of KL. However, further study is needed to improve palatability aspect of KTP formulated with BR powder.
    Matched MeSH terms: Taste; Taste Perception
  11. MyJurnal
    Keropok Lekor or frankfurter-like snack has long existed in Malaysia and has been sold in commercial retail shops as well as on the streets. The aims of this study were to analyze consumer’s perception and attitude towards keropok lekor and to determine consumer’s behavior on the product. Survey questionnaire was employed as a data collection tool. A total of 212 respondents from a university participated in this study. Results showed that more than 70% of the respondents chose to eat keropok lekor because of the taste. Half of the respondents chose black pepper as an innovative supplementary flavor of keropok lekor. This study also explores and analyses preliminary consumer behavior about keropok lekor such as satisfaction level, factors that drive consumption, product’s image from consumer perspectives and etc.
    Matched MeSH terms: Taste; Taste Perception
  12. Jayaraman, K., Munira, H., Dababrata Chowdhury, Iranmanesh, M.
    MyJurnal
    Chicken meat is widely consumed and it is the most common and popular poultry species in the world.The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on their preference and consumption of chicken meat. It is worthwhile to mention that the taste, price, and easy to cook were statistically significant between the four groups. In addition, race moderates the relationship with Malays dominating the chicken lovers’ category. It is interesting to observe that Malays prefer chicken meat with chilies, Chinese prefer chicken meat with sauce and Indians prefer chicken meat with salad.The findings of the study are useful to the broiler plants and agencies that are responsible in selling chicken meat. Further, the results may be used as a guide to the selection of chicken meat, and also to the restaurant owners in the selection of food to be offered to their consumers.
    Matched MeSH terms: Taste; Taste Perception
  13. Tamrin NAM, Zainudin R, Esa Y, Alias H, Isa MNM, Croft L, et al.
    Animals (Basel), 2020 Dec 10;10(12).
    PMID: 33321745 DOI: 10.3390/ani10122359
    Taste perception is an essential function that provides valuable dietary and sensory information, which is crucial for the survival of animals. Studies into the evolution of the sweet taste receptor gene (TAS1R2) are scarce, especially for Bornean endemic primates such as Nasalis larvatus (proboscis monkey), Pongo pygmaeus (Bornean orangutan), and Hylobates muelleri (Muller's Bornean gibbon). Primates are the perfect taxa to study as they are diverse dietary feeders, comprising specialist folivores, frugivores, gummivores, herbivores, and omnivores. We constructed phylogenetic trees of the TAS1R2 gene for 20 species of anthropoid primates using four different methods (neighbor-joining, maximum parsimony, maximum-likelihood, and Bayesian) and also established the time divergence of the phylogeny. The phylogeny successfully separated the primates into their taxonomic groups as well as by their dietary preferences. Of note, the reviewed time of divergence estimation for the primate speciation pattern in this study was more recent than the previously published estimates. It is believed that this difference may be due to environmental changes, such as food scarcity and climate change, during the late Miocene epoch, which forced primates to change their dietary preferences. These findings provide a starting point for further investigation.
    Matched MeSH terms: Taste; Taste Perception
  14. Nagraj SK, Naresh S, Srinivas K, Renjith George P, Shrestha A, Levenson D, et al.
    PMID: 25425011 DOI: 10.1002/14651858.CD010470.pub2
    BACKGROUND: The sense of taste is very much essential to the overall health of the individual. It is a necessary component to enjoying one's food, which in turn provides nutrition to an individual. Any disturbance in taste perception can hamper the quality of life in such patients by influencing their appetite, body weight and psychological well-being. Taste disorders have been treated using different modalities of treatment and there is no consensus for the best intervention. Hence this Cochrane systematic review was undertaken.

    OBJECTIVES: To assess the effects of interventions for the management of patients with taste disturbances.

    SEARCH METHODS: We searched the Cochrane Oral Health Group Trials Register (to 5 March 2014), the Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library Issue 1, 2014), MEDLINE via OVID (1948 to 5 March 2014), EMBASE via OVID (1980 to 5 March 2014), CINAHL via EBSCO (1980 to 5 March 2014) and AMED via OVID (1985 to 5 March 2014). We also searched the relevant clinical trial registries and conference proceedings from the International Association of Dental Research/American Association of Dental Research (to 5 March 2014), Association for Research in Otolaryngology (to 5 March 2014), the US National Institutes of Health Trials Register (to 5 March 2014), metaRegister of Controlled Trials (mRCT) (to 5 March 2014), World Health Organization's International Clinical Trials Registry Platform (WHO ICTRP) (to 5 March 2014) and International Federation of Pharmaceutical Manufacturers and Associations (IFPMA) Clinical Trials Portal (to 5 March 2014).

    SELECTION CRITERIA: We included all randomised controlled trials (RCTs) comparing any pharmacological agent with a control intervention or any non-pharmacological agent with a control intervention. We also included cross-over trials in the review.

    DATA COLLECTION AND ANALYSIS: Two authors independently, and in duplicate, assessed the quality of trials and extracted data. Wherever possible, we contacted study authors for additional information. We collected adverse events information from the trials.

    MAIN RESULTS: We included nine trials (seven parallel and two cross-over RCTs) with 566 participants. We assessed three trials (33.3%) as having a low risk of bias, four trials (44.5%) at high risk of bias and two trials (22.2%) as having an unclear risk of bias. We only included studies on taste disorders in this review that were either idiopathic, or resulting from zinc deficiency or chronic renal failure.Of these, eight trials with 529 people compared zinc supplements to placebo for patients with taste disorders. The participants in two trials were children and adolescents with respective mean ages of 10 and 11.2 years and the other six trials had adult participants. Out of these eight, two trials assessed the patient reported outcome for improvement in taste acuity using zinc supplements (RR 1.45, 95% CI 1.0 to 2.1; very low quality evidence). We included three trials in the meta-analysis for overall taste improvement (effect size 0.44, 95% CI 0.23 to 0.65; moderate quality evidence). Two other trials described the results as taste acuity improvement and we conducted subgroup analyses due to clinical heterogeneity. One trial described the results as taste recognition improvement for each taste sensation and we analysed this separately. We also analysed one cross-over trial separately using the first half of the results. None of the zinc trials tested taste discrimination. Only one trial tested taste discrimination using acupuncture (effect size 2.80, 95% CI -1.18 to 6.78; low quality evidence).Out of the eight trials using zinc supplementation, four reported adverse events like eczema, nausea, abdominal pain, diarrhoea, constipation, decrease in blood iron, increase in blood alkaline phosphatase, and minor increase in blood triglycerides. No adverse events were reported in the acupuncture trial.None of the included trials could be included in the meta-analysis for health-related quality of life in taste disorder patients.

    AUTHORS' CONCLUSIONS: We found very low quality evidence that was insufficient to conclude on the role of zinc supplements to improve taste perception by patients, however we found moderate quality evidence that zinc supplements improve overall taste improvement in patients with zinc deficiency/idiopathic taste disorders. We also found low quality evidence that zinc supplements improve taste acuity in zinc deficient/idiopathic taste disorders and very low quality evidence for taste recognition improvement in children with taste disorders secondary to chronic renal failure. We did not find any evidence to conclude the role of zinc supplements for improving taste discrimination, or any evidence addressing health-related quality of life due to taste disorders.We found low quality evidence that is not sufficient to conclude on the role of acupuncture for improving taste discrimination in cases of idiopathic dysgeusia (distortion of taste) and hypogeusia (reduced ability to taste). We were unable to draw any conclusions regarding the superiority of zinc supplements or acupuncture as none of the trials compared these interventions.

    Matched MeSH terms: Taste Disorders/diagnosis; Taste Disorders/therapy*; Taste Perception
  15. Salgado-Montejo A, Alvarado JA, Velasco C, Salgado CJ, Hasse K, Spence C
    Front Psychol, 2015;6:1382.
    PMID: 26441757 DOI: 10.3389/fpsyg.2015.01382
    A within-participants experiment was conducted in two countries (the UK and Colombia) in order to investigate the matching of shapes to taste words. Comparing the two countries allowed us to explore some of the cultural differences that have been reported thus far solely in terms of people's visual preferences. In particular, we addressed the question of whether properties other than angularity influence shape-valence and shape-taste matching (crossmodal correspondences). The participants in the present study repeatedly matched eight shapes, varying in terms of their angularity, symmetry, and number of elements to one of two words-pleasant or unpleasant and sweet or sour. Participants' choices, as well as the latency of their responses, and their hand movements, were evaluated. The participants were more likely to judge those shapes that were rounder, symmetrical, and those shapes that had fewer elements as both pleasant and sweet. Those shapes that were more angular, asymmetrical, and that had a greater number of elements, were more likely to be judged as both unpleasant and sour instead. The evidence presented here therefore suggests that aside from angularity and roundness, both symmetry/asymmetry and the number of elements present in a shape also influence valence and taste categorizations.
    Matched MeSH terms: Taste
  16. Phang, Y.L., Chan, H.K.
    MyJurnal
    A study was done on the feasibility of inulin, a fructooligosaccharides with the health benefits of prebiotic, as partial sugar replacer in “kaya” by investigating the effects of different substitution levels (0%; control, 10%, 30% and 50%) on the sensory properties. The samples were investigated by 10 descriptive panelists for colour, sweetness, smoothness, firmness, adhesiveness and spreadability attributes before further evaluated by 100 consumers for acceptance levels. Consistent with the descriptive panel, the evaluation by the consumers showed formulated samples at 10% and 30% were comparable to the commercial “kaya” being no significant difference (p>0.05) found in acceptability scores. 50% substitution received lower acceptability scores and was significantly different (p
    Matched MeSH terms: Taste
  17. Khachatryan V, Sirunyan AM, Tumasyan A, Adam W, Asilar E, Bergauer T, et al.
    Eur Phys J C Part Fields, 2016;76(5):237.
    PMID: 28280427 DOI: 10.1140/epjc/s10052-016-4067-z
    A search for a massive resonance [Formula: see text]decaying into a W and a Higgs boson in the [Formula: see text] ([Formula: see text], [Formula: see text]) final state is presented. Results are based on data corresponding to an integrated luminosity of 19.7[Formula: see text] of proton-proton collisions at [Formula: see text] [Formula: see text], collected using the CMS detector at the LHC. For a high-mass ([Formula: see text]1[Formula: see text]) resonance, the two bottom quarks coming from the Higgs boson decay are reconstructed as a single jet, which can be tagged by placing requirements on its substructure and flavour. Exclusion limits at 95 % confidence level are set on the production cross section of a narrow resonance decaying into WH, as a function of its mass. In the context of a little Higgs model, a lower limit on the [Formula: see text] mass of 1.4[Formula: see text] is set. In a heavy vector triplet model that mimics the properties of composite Higgs models, a lower limit on the [Formula: see text] mass of 1.5[Formula: see text] is set. In the context of this model, the results are combined with related searches to obtain a lower limit on the [Formula: see text] mass of 1.8[Formula: see text], the most restrictive to date for decays to a pair of standard model bosons.
    Matched MeSH terms: Taste
  18. Mamat, H., Hill, S.E.
    MyJurnal
    Biscuit is a popular food product where it is produced using wheat flour, sugar and fat as its main ingredients. Wheat flour is the major material used in biscuit production and within the flour starch is the principal component. The details of starch properties such as pasting properties, gelatinisation properties, crystallinity were discussed in this review. Starch is the major structural element in many foods, with the fat or sugar also playing key roles. Sugar gives sweetness, colour, add volumes and influence the texture of a biscuit. Besides that, it shows significant impact on starch gelatinization properties. Fat plays an important role in biscuit production and the type of fat used determines the quality of the final product. In this article, the functional properties of major ingredients of biscuit were also reviewed with emphasis on wheat flour, sugar and fat.
    Matched MeSH terms: Taste
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