Fyllehunden – en podd om vinkemi

This report by the World Health Organization investigates the role of Nordic alcohol monopolies in minimizing alcohol-related harm and promoting public health. It examines the history, function, and impact of these monopolies in Finland, Iceland, Norway, Sweden, and the Faroe Islands, highlighting their unique approach to alcohol sales and distribution, specifically focusing on placing public health before profits. The report contrasts alcohol consumption and harm indicators between Nordic countries with monopolies and EU countries, evaluating the effectiveness of the monopolies.

This research introduces "e-Taste," a novel bio-integrated gustatory interface designed to digitally simulate and transmit taste sensations. The system combines sensors and actuators, enabling remote tasting experiences in virtual and augmented reality environments. It uses a microfluidic device to deliver precise concentrations of chemicals representing five basic tastes, controlled by an electromagnetic actuation system.

This research paper investigates the dynamic relationship between evolving culinary trends and food and wine pairing practices. The study uses qualitative and quantitative methods to analyze the shifts from traditional pairings to more experimental approaches influenced by factors like molecular gastronomy, cultural fusion, and technology. It highlights the growing importance of sustainability, consumer preferences, and the impact of social media on pairing choices.

Barry C. Smith's work examines the nature of sensory experience, specifically focusing on taste and tasting. The study challenges the assumption that we have direct awareness of our sensory experiences, arguing that what we perceive as "taste" is actually a complex, multimodal integration of various senses. It suggests that flavor arises from the fusion of taste, smell (retronasal olfaction), and somatosensory sensations.

This article explores the evolution of wine tasting, contrasting the dominant "analytical" method—rooted in British wine trade practices and emphasizing aroma identification—with a newer "geosensorial" approach. The geosensorial method, pioneered by Julien Camus, focuses on the tactile sensations and overall mouthfeel of wine, aiming for greater accessibility and inclusivity. 

This review article examines the astringency and bitterness of tannins, polyphenol compounds found in many foods and beverages. The authors discuss the molecular mechanisms behind these taste sensations, focusing on tannins' interactions with salivary proteins and oral cells, as well as the role of bitter taste receptors (TAS2Rs).

This research study investigated the relationship between genetic variations in taste receptor genes and individual perceptions of wine characteristics, specifically bitterness and sourness

This 2019 review article from AIMS Genetics examines the role of genes, specifically the TAS2R38 gene, in determining human bitter taste perception. The article explores the genetic basis for variations in the ability to taste bitter compounds like phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP), including the impact of different genotypes on food preferences and potential links to various diseases, such as diabetes and obesity. 

This research article investigates the relationship between genetic variations in taste, specifically sensitivity to the bitter compound PROP, and alcohol consumption. The study found that individuals less sensitive to PROP bitterness reported experiencing less oral burn from alcohol and consumed alcoholic beverages more frequently. 

The provided texts explore the concept of "supertasters," individuals experiencing heightened taste intensity. 

This research paper explores the impact of biting versus sucking on chocolate's taste profile. The author argues that biting enhances the flavor experience.

This meta-analysis examines the "choice overload hypothesis," which posits that an excessive number of options can lead to decreased motivation and satisfaction.

This research paper investigates how smell affects taste perception in familiar and unfamiliar beverages. Scientists conducted experiments using cocoa and caffeinated milk drinks, manipulating the addition of cocoa and vanilla flavorings. They found that smell significantly influences taste intensity, especially in familiar products like cocoa.

Wine tasting is an important tool for evaluating wines, but its results often show poor accuracy, precision, and reproducibility. The evaluation of wines is influenced by a variety of factors, including physiological aspects like sensory adaptation and individual genetic variations, as well as psychological factors, knowledge, training, and language.

And then there were 6 -- kinds of taste, that is. In addition to sweet, salty, sour, bitter and umami, a new study suggests the tongue might also detect ammonium chloride as a basic taste.

This research paper explores the psychological construction of flavor, arguing that it's not merely a sum of its taste and smell components but a unique sensory experience.

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.