Taste preference

Fig. 39.—Binding of Sugars to Taste Papillae versus Behavioral Taste-preferences of Bovines. ° ...

VAN DOORN H E, VAN DER KRUK G C, VAN HOLST G-J, RAAIJMAKERS-RUIJS N C M E, POSTMA E, GROENEWEG B and JONGEN w H F (1998) The glucosinolates sinigrin and progoitrin are important determinants for taste preference and bitterness of Brussels sprouts , J Sci Food Agric, 78 30-38. 

Mucha RF, Herz A Motivational properties of kappa and mu opioid receptor agonists studied with place and taste preference conditioning. Psychopharmacology 86 274-280, 1995... 

FLAVORS AND ESSENCES. Normal, healthy people have keen senses of taste and odor, as well as of some of the collateral senses that interact with and contribute to the overall sensations of taste and odor. Much progress has been made over the last few decades in gaining an improved understanding of the physiology and chemistry of these perceptions, but research in the field is mainly of a qualitative and statistical nature. Numerous theories have been developed, but no single theory has been universally accepted. Flavor and essence scientists face tremendous challenges in their attempts to convert an art that dates back centuries into a body of science that can illuminate producers and consumers alike in terms of their odor and taste preferences and dislikes. 

The inverse relationship between limonin content and taste preference was confirmed in another study (41) using a stepwise multiple regression analysis of data from 60 samples of commercial frozen-concentrated orange juice (FCOJ) packed during two seasons. This and a latter report (42) concluded that limonin content was highly correlated with the flavor quality of the juice. 

In addition to place preference, others (Mucha and Herz 1985 Broadbentetal. 2002) used taste preference conditioning. 

Lett BT, Grant VL (1989) Conditioned taste preference produced by pairing a taste with a low dose of morphine or sufentanil. Psychopharmacology 9S(2) 236-239. 

Drewnowski, A., Taste preferences and food intake, Annu. Rev. Nutr., 17, 237, 1997. Hsia, J. et al. Compliance with National Cholesterol Education Program dietary and lifestyle guidelines among older women with self-reported hypercholesterolemia. The Women s Health Initiative, Am. J. Med., 113, 384, 2002. 

Flavors. Most of the flavors used in shortenings are butterlike. Diacetyl was the major butter flavor used in fat and oil products until improved analytical techniques identified other flavor components in butter. Today, the U.S. FDA regulations allow safe compounds that impart a suitable flavor to the finished product (16). The choice of a particular flavor or blend of flavors depends on the expertise and the taste preference of the product developer. 

Carpenter JA (1956) Species differences in taste preferences. J Comp Physiol Psychol 49 139 Chandrashekar J, Hoon MA, Ryba NJ, Zuker CS (2006) The receptors and cells for mammalian taste. Nature 444 288-294... 

Frank ME, Blizard DA (1999) Chorda tympani responses in two inbred strains of mice with different taste preferences. Physiol Behav 67 287-297 Fuller JL (1974) single-locus control of saccharin preference in mice. J Heredity 65 33-36 Galindo-Cuspinera V, Winnig M, Bufe B, Meyerhof W, Breslin PA (2006) A TAS1R receptor-based explanation of sweet water-taste . Nature 441 354-357 Glaser D, Tinti JM, Nofre C (1995) Evolution of the sweetness receptor in primates. I. Why does alitame taste sweet in all prosimians and simians, and aspartame only in Old World simians Chem Senses 20 573-584... 

Glaser D, Tinti JM, Nofre C (1998) Taste preference in nonhuman primates to compounds sweet in man. Ann N Y Acad Sci 855 169... 

Pfaffmann C (1955) Gustatory nerve impulses in rat, cat and rabbit. J Neurophysiol 18 429 140 Pin JP, Galvez T, Prezeau L (2003) Evolution, structure, and activation mechanism of family 3/C G-protein-coupled receptors. Pharmacol Ther 98 325-354 Pressman TG, Doolittle JH (1966) Taste preferences in the Virginia opossum. Psychol Rep 18 875... 

Vasudev R, Gentil CG, Covian MR. 1985. Effect of electrical and chemical stimulation of the lateral hypothalamus on taste preferences. Braz J Med Biol Res 18 3-14. 

Taste preferences for umami are seen in rats when dietary protein is within the normal range in a protein-deficient state, rats prefer glycine or NaCl (Mori et al., 1991). Thus, taste preferences for umami may indicate the protein-nutritional state of the animal as does dietary choice. 

Mori M, Kawada T, Ono T, Torii K. 1991. Taste preference and protein nutrition and L-amino acid homeostasis in male Sprague-Dawley rats. Physiol Behav 49 987-995. 

Sodium is not required by plants but can replace part of the K requirement of some plant species. The attraction of some animals to NaCl and the long history of NaCl as an important article of commerce suggest that soils in humid regions may provide inadequate Na+ and Cl- for animal diets. Humans ingest more NaCl than they require, because of taste preferences and because NaCl is used in food preservation, but a suggestion of insufficiency in animal diets remains. Of the essential elements, Na+, Cl-, I-, and F- are unique in that much of their supply to humans comes from additions to our diet rather than from natural foodstuffs. 

White beeswax, white wax, bleached yellow wax, bleached ktswtx. Prepd by Oxidizing yellow beeswax cakes with peroxide Or in sunlight. Yellowish-white. Properties similar to those of yellow beeswax, except for a slightly different taste Preferred to yellow beeswax in cosmetics... 

Fanselow, M. S. Birk, J. 1982. Flavor-flavor associations induce hedonic shifts in taste preference. y4/i//w. Learning Behav. 10, 223—22S. 

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