... of tastes, flavors, textures, as well as energy densities. Here, we focus on deciphering the involvement of taste and olfaction in the early establishment of eating behavior. In the OPALINE French birth cohort (Observatory of Food Preferences in Infants and Children), taste and flavor preferences were...

... to educate infants to eat and like a variety of healthy foods. For instance, early sensory experiences and the variety of foods offered at the start of complementary feeding can influence food acceptance for several years. It was also observed that when tasting/smelling new foods, children may make faces...

... Abstract Humans have an innate liking for sweetness, which may have an evolutionary basis. Sweetness typically signals the presence of calories and nutrients and thus, universal liking for sweet taste once served to support survival. In the modern food supply, however, sweetness is often...

... to be accepted by most newborns, while bitter tastes are rejected. Breast fed infants appear to have an advantage over formula fed infants, as their exposure to a varying flavor profile is influenced by the mother's diet. Infants are fairly accepting of novel foods, but rejection of new foods increases across...

... Abstract Taste receptors are well known for their role in communicating information from the tongue to the brain about nutritional value or potential toxicity of ingested substances. More recently, it has been shown that taste receptors are expressed in other locations throughout the body...

.... Secondly, it was highlighted that our traditional weaning practices (such as feeding to soothe, frequent large meals and forced eating) and our taste and flavor preferences, all evolved to be suitable in conditions where food is scarce; they are not appropriate for modern obesogenic environments...

... provides a basis for the assessment of the potential of the gastrointestinal tract in the fight against obesity. This review discusses the function of the gut sweet taste receptor T1R2/T1R3 in sensing sweet compounds, as well as its role in gastrointestinal peptide secretion and glucose metabolism...

... Abstract Gustation is one of the important chemical senses that guides the organism to identify nutrition while avoiding toxic chemicals. An increasing number of metabolic hormones and/or hormone receptors have been identified in the taste buds of the tongue and are involved in modulating taste...

... Abstract Food preferences are influenced by a number of factors such as personal experiences,cultural adaptations and perceived health benefits. Taste, however, is the most importantdeterminant of how much a food is liked or disliked. Based on the response to bitter-tastingcompounds...

... Abstract The anatomy, physiology and psychology of taste provide a glimpse into a uniquely heterogeneoussensory world; a world that is robust in its importance to flavor, redundant in itstransductive heterogeneity and complexity, requisite in that feeding and hence life usuallydepend upon taste...

... Abstract In caring for patients with taste disorders, the clinical assessment should include completeexamination of the cranial nerves and, in particular, gustatory testing. Neurophysiologicalmethods such as blink reflex and masseter reflex allow the testing of trigeminofacial...