Displaying publications 1 - 20 of 181 in total

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  1. Hair loss or taste loss?
    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. Prevalence and Characteristics of Taste Disorders in Cases of COVID-19: A Meta-analysis of 29,349 Patients
    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. Taste thresholds for phenylthiocarbamide of some population groups. I The thresholds of some civilized ethnic groups living in Malaya
    LUGG JW, WHYTE JM
    Ann. Hum. Genet., 1955 Jun;19(4):290-311.
    PMID: 14388535
    Matched MeSH terms: Taste*; Taste Threshold*
  4. Influence of post-harvest physiology on sensory perception, physical properties, and chemical compositions of Moris pineapples (Ananas comosus L.)
    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
  5. Fulltext The semantic basis of taste-shape associations
    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
  6. TMT-labelled quantitative proteomics reveals the mechanism of Rhodotorula mucilaginosa on proteolysis of dry-cured ham: Structural protein degradation, amino acid release and taste improvement
    Zhang T, Wang Y, Zhu J, Chen C, Jiang T, Fang S, et al.
    Food Chem, 2025 Apr 30;472:142991.
    PMID: 39848055 DOI: 10.1016/j.foodchem.2025.142991
    To investigate the mechanism of Rhodotorula mucilaginosa on structural protein degradation and taste development of Jinhua ham, the effects of Rhodotorula mucilaginosa and Pichia kudriavzevii on proteolytic enzyme activities, surface hydrophobicity, myofibril microstructure, protein degradation, free amino acids and sensory attributes were investigated during the dry-ripening of Jinhua ham. The inoculation of Rhodotorula mucilaginosa EIODSF019 (RE) and Rhodotorula mucilaginosa XZY63-3 (RX) consistently exhibited higher proteolytic enzyme activities compared with Pichia kudriavzevii XS-5 (PK). The decrease of α-helix exposing more internal hydrophobic groups of myofibrillar proteins, contributed to higher surface hydrophobicity of RE compared with PK and RX. RE showed the highest proteolysis index among all groups, which could be attributed to more degradation of myosin, actin and troponin; the changes were confirmed by the intense breakdown of myofibrils observed by atomic force microscopy and transmission electron microscopy. 36 down-regulated proteins mainly derived from myofibrils and catalysis-related enzymes were identified in RE by TMT-labeled quantitative proteomics analysis. The degradation of myosin, actin and troponin showed the most intense response to the accumulation of glutamic acid, lysine and alanine. Partial least square regression analysis and correlation analysis revealed that the breakdown of MYH14, MYH3, TNNI1 and TNNTI was highly correlated with improvement of umami, richness and aftertaste.
    Matched MeSH terms: Taste*
  7. Fulltext The impact of geographical location on taste sensitivity and preference
    Baharuddin, A.R, Sharifudin, M.S.
    International Food Research Journal, 2015;22(2):731-738.
    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
  8. A review on taste masked multiparticulate dosage forms for paediatric
    Al-Japairai K, Hamed Almurisi S, Almonem Doolaanea A, Mahmood S, Alheibshy F, Alobaida A, et al.
    Int J Pharm, 2023 Feb 05;632:122571.
    PMID: 36587776 DOI: 10.1016/j.ijpharm.2022.122571
    Taste refers to those sensations perceived through taste buds on the tongue and oral cavity. The unpleasant taste of drugs leads to the refusal of taking the medicine in the paediatric population. It is widely known that a pharmaceutical product's general acceptability is the result of numerous contributing components such as swallowability, palatability (taste, flavour, texture, and mouthfeel), appearance, ease of administration, and patient characteristics. Multiparticulate as a dosage form is a platform technology for overcoming paediatrics' incapacity to swallow monolithic dosage forms, masking many medications' inherent nasty taste, and overcoming the obstacles of manufacturing a commercially taste masked dosage form. This review will discuss the considerations that must be taken into account to prepare taste masked multiparticulate dosage forms in the best way for paediatric use.
    Matched MeSH terms: Taste*; Taste Perception
  9. TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
    Zhou C, Wu X, Pan D, Xia Q, Sun Y, Geng F, et al.
    Food Chem, 2024 Mar 15;436:137711.
    PMID: 37839122 DOI: 10.1016/j.foodchem.2023.137711
    To understand the mechanism of co-inoculation of Staphylococcus xylosus and Staphylococcus vitulinus (SX & SV) on structural protein degradation and taste enhancement of dry-cured bacon, protease activities, protein degradation, surface morphology of proteins and taste parameters of dry-cured bacon with Staphylococcus inoculation were investigated. The dry-cured bacon with co-inoculation of Staphylococcus xylosus and Staphylococcus vitulinus showed the best taste attributes. High residual activities in cathepsin B + L (more than 1.6-fold) and alanyl aminopeptidase (more than 1.4-fold) accelerated structural protein degradation in SX & SV. 32 down-regulated proteins were identified in SX & SV by TMT-labeled quantitative proteomic compared with control group; myosin and actin showed the most intense response to the accumulation of sweet and umami amino acids, and atomic force microscopy confirmed structural proteins breakdown by morphological changes. The accumulation of glutamic acid, alanine and lysine was mainly responsible for taste improvement of dry-cured bacon with Staphylococcus co-inoculation.
    Matched MeSH terms: Taste
  10. Fulltext Impact of thermal processing and emulsification methods on spice oleoresin blending: Insights for flavor release and emulsion stability
    Madhusankha GDMP, Siow LF, Dos Santos Silva Amaral M, Marriott PJ, Thoo YY
    Food Chem, 2024 Dec 01;460(Pt 3):140751.
    PMID: 39126948 DOI: 10.1016/j.foodchem.2024.140751
    This study investigated the effect of heat treatments on the pungency and aroma profiles of a spice oleoresin blend, and the emulsion stability with different surfactants, encapsulating agents, and homogenization mechanisms. Total pungency increased with heat until 120 °C and drastically reduced at 150 °C. Thermal processing induced aroma release, and 46 compounds were identified at 90 °C, predominantly comprising sesquiterpenes. Tween 80 dispersed the highest oleoresin mass (6.21 ± 0.31 mg/mL) and reported the maximum emulsion stability index. The oleoresin percentage significantly influenced the emulsion stability, with 1% oleoresin producing the most stable emulsion. High-pressure homogenization applied on gum Arabic resulted in a greater encapsulation efficiency, exceeding 86%, and the lowest creaming index (4.70 ± 0.06%), while Hi-Cap 100 produced the best flow properties. The findings provide insights into incorporating lipophilic spice oleoresin blends in aqueous food systems and understanding the release of flavor compounds during thermal food processing.
    Matched MeSH terms: Taste
  11. Fulltext Quality evaluation of deep fried chips produced from lotus rhizome
    Rajeev Bhat, Wipawee Yodkraisri
    International Food Research Journal, 2012;19(4):1423-1437.
    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
  12. Fulltext Protein-protein docking studies on the sweet protein (neoculin) and the human sweet taste receptors T1R2 and T1R3
    Ragheed Hussam, Y., Nurul Bahiyah, A.K.
    Malaysian Journal of Microscopy, 2015;11(1):79-84.
    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
  13. Fulltext Acceptability attributes of crackers made from different types of composite flour
    Noor Aziah, A.A., Komathi, C.A.
    International Food Research Journal, 2009;16(4):479-482.
    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
  14. Fulltext Effects of brown rice powder addition on nutritional composition and acceptability of two selected Malaysian traditional rice-based local kuih
    Alice, C.L.V., Wan Rosli, W.I.
    International Food Research Journal, 2015;22(3):1124-1131.
    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
  15. Fulltext Carbohydrate-based co-encapsulation of spice oleoresin blends: Impact on flavor release profiles, storage stability, and sensory acceptance
    Madhusankha GDMP, Siow LF, Dos Santos Silva Amaral M, Lee SY, Marriott PJ, Thoo YY
    Food Chem, 2025 Apr 15;471:142767.
    PMID: 39799684 DOI: 10.1016/j.foodchem.2025.142767
    The study highlights the impact of different carbohydrate-based wall materials on the encapsulation and release of flavors and physicochemical characteristics of spray-dried oleoresin blends. The inlet temperature and the wall material type significantly affected the spray drying yield, and Hi-Cap 100, at 150 °C, produced the highest yield. All the wall materials had high water solubility, and Hi-Cap 100 reported the best wettability. Gum Arabic denoted the highest encapsulation efficiency (77.3 ± 0.6%) and the best encapsulation capacity of pungent compounds, phytochemicals, and colors, being approximately two-fold higher than Hi-Cap 100. The blend of gum Arabic and Hi-Cap 100 produced the most efficient volatile release (31 compounds). Thermal treatments accelerated the release of pungent and aroma compounds, while 2% salt concentration delivered the maximum flavor release. Encapsulation retained more than 85% of compounds during 3 months of storage, and thus, the findings suggest industrial applications of encapsulated oleoresin powders would be favorable.
    Matched MeSH terms: Taste*
  16. Enhancing sensory acceptance of roasted flaxseeds: The role of degumming and roasting conditions
    Li JL, Xiao YQ, Du Y, Yu JH, Reaney MJT, Wang Y, et al.
    Food Chem, 2025 May 15;474:143128.
    PMID: 39914358 DOI: 10.1016/j.foodchem.2025.143128
    Roasted flaxseed is a viable food for augmenting ω-3 fatty acid intake; however, their sticky mouthfeel limits broader acceptance. The relationship between flaxseed components and sensory properties remains underexplored. This study compares sensory attributes of several flaxseed cultivars and investigates the correlation between changes in composition and sensory characteristics. Flaxseed mucilage was reduced through extraction, and the effects of different roasting conditions on physical (moisture, hardness, crispness) and chemical properties (cyclolinopeptides, flax lignans, oxidative indices) were examined. Optimal roasting conditions were identified as 160 °C for 20 min, as identified through principal component analysis. Results indicated that the mucilage layer negatively affected mouthfeel, while cyclolinopeptide E and lignans impacted flavor and aroma. Degumming improved mouthfeel but reduced oxidative stability, suggesting partial degumming for optimized sensory quality and shelf life. This study provides insights into enhancing the sensory experience of roasted flaxseeds without compromising nutritional benefits and oxidative stability.
    Matched MeSH terms: Taste*
  17. Fulltext New Insights on the Evolution of the Sweet Taste Receptor of Primates Adapted to Harsh Environments
    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
  18. Sustaining traditional food: consumers’ perceptions on physical characteristics of Keropok Lekor or fish snack
    International Food Research Journal, 2011;18(1):117-124.
    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
  19. Fulltext The preference and consumption of chicken lovers with race as a moderator – An empirical study in Malaysia
    Jayaraman, K., Munira, H., Dababrata Chowdhury, Iranmanesh, M.
    International Food Research Journal, 2013;20(1):165-174.
    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
  20. Taste-thresholds for phenylthiocarbamide of some population groups. II. The thresholds of two uncivilized ethnic groups living in Malaya
    LUGG JW
    Ann. Hum. Genet., 1957 Mar;21(3):244-53.
    PMID: 13411870
    Matched MeSH terms: Taste*
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