Fyllehunden – en podd om vinkemi

This research paper examines the validity of crowdsourced wine ratings from the Vivino app by comparing them to ratings from professional critics and analyzing their correlation with weather data from Bordeaux.

This research explores how visual and verbal cues influence consumer perception of taste, specifically focusing on the biases introduced by these cues in taste discrimination tasks.

This research paper investigates the interactions between umami and the other four basic tastes (sweet, salty, sour, bitter) in aqueous solutions. 

This research review explores the multisensory nature of flavor perception, emphasizing the significant interaction between taste and smell. It argues that our experience of flavor isn't simply the sum of individual sensory inputs but a synthesized whole shaped by associative learning. 

This research explores how visual and verbal cues bias consumer taste perception. Three experiments using orange juice demonstrate that subtle color differences significantly impact taste discrimination more than established cues like brand or price. The studies reveal a visual dominance effect, where color influences perceived taste similarity more than actual taste variations.

This 2021 thesis, from Robin Fondberg, explores the mechanisms of flavor perception, focusing on the interaction between odor and taste. Three studies investigate how the congruency of odor and taste, meaning how strongly they are associated with the same food, affects flavor pleasantness and perception.

This 2010 research investigated how the human taste system perceives complex mixtures of sweet, salty, sour, and bitter tastes. The study found that sweetness consistently dominated other tastes, showing the least suppression and acting as the strongest suppressor of others.

This 2022 review article from the journal Critical Reviews in Food Science and Nutrition examines the mechanisms of umami taste perception, from the molecular level to brain imaging.

This research paper from 2003 reviews the existing literature on taste interactions, exploring how different taste qualities (sweet, sour, salty, bitter, umami) interact when combined.

This research article from 2021 explores the evolution and function of bitter taste receptors (TAS2Rs) in vertebrates, focusing on their role in detecting toxins in food. 

This philosophical paper investigates the relationship between scientific findings on flavor perception and our everyday understanding of the senses, specifically taste and smell. 

This paper reviews human taste perception, exploring its history and current understanding. The author discusses classic questions regarding the fundamental tastes (salty, sweet, sour, bitter, and umami) and whether these are basic sensory qualities or result from combinations of stimuli. Recent research on taste intensity, temporal dynamics, spatial aspects, and interactions with other senses (smell, touch, temperature) is reviewed. The paper also examines individual differences in taste perception, including genetic factors and their implications for taste transduction mechanisms. Finally, it proposes future research directions to address unresolved questions about taste coding and the interactions between taste and other sensory modalities.

This paper explores the impact of smell on how we perceive the taste, feel, and texture of food.

This research paper investigates the evolutionary history of sour taste in vertebrates. 

This research article explores the evolution and function of bitter taste receptors (TAS2Rs) in vertebrates, focusing on their role in detecting toxins in food. 

Varför bränner chilli i munnen och vad har det med vin att göra?