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The perceptional change of fragrance of essential oils is described in relation to type of work, i.e. mental work, physical work and hearing environmental (natural) sounds. The essential oils examined in this study were ylang ylang, orange, geranium, cypress, bergamot, spearmint and juniper. In...
A study with 133 adults, who had been breast-fed or bottle-fed after birth, shows that neonatal experience with vanilla influences preferences for other foods in later life.
The goal of this study was simultaneously to map two genetic loci which, collectively, have a large effect on intake of sucrose, saccharin and quinine solutions in mice. These loci had been previously identified using long-term measurements with the traditional two-bottle test, but the present...
A central problem in olfaction is understanding how the quality of olfactory stimuli is encoded in the insect antennal lobe (or in the analogously structured vertebrate olfactory bulb) for perceptual processing in the mushroom bodies of the insect protocerebrum (or in the vertebrate olfactory...
The effects of 3-octylthio- 1,1,1-trifluoropropan-2-one (OTFP), a trifluoromethyl ketone that inhibits antennal esterases, on male Mamestra brassicae responses to the main pheromone component have been investigated using an actograph. This actograph used a movement detector based on the Doppler...
Using a bipolar rating scale, human subjects rated the intensity of irritation sensation evoked by repeated application of piperine (75 p.p.m.) or nicotine (0.12%) to one side of the dorsal surface of the tongue. The intensity of irritation elicited by repeated application of piperine...
Gymnema sylvestre , a tropical plant, contains gurmarin that selectively suppresses sucrose responses of the chorda tympani nerve in rats and mice. We investigated preference for taste solutions and saliva composition in rats fed a diet containing this plant (gymnema diet). Preference for 0.01 M...
Monosodium glutamate (MSG) is believed to elicit a unique taste perception known as umami. We have used conditioned taste aversion assays in rats to compare taste responses elicited by the glutamate receptor agonists MSG, L -aspartic acid ( L -Asp), and N -methyl- D -aspartate (NMDA), and to...
The purpose of this study was to determine the degree to which the sodium salt of ±2-(4-methoxyphenoxy)propanoic acid (Na-PMP) reduced sweet intensity ratings of 15 sweeteners in mixtures. NA-PMP has been approved for use in confectionary/ frostings, soft candy and snack products in the USA at...
The effect of a gymnemic acid (GA) rinse, which simulated a sweet-taste deficit, was measured on human taste perception and identification. Taste ratings showed that GA reduced the intensifies of sucrose and aspartame to 14% of pre-rinse levels; over the recovery interval of 30 min, these values...
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