Taste: Surprising Stories and Science About Why Food Tastes Good (65 page)

Hely Tuorila and Sari Mustonen, “Reluctant Trying of an Unfamiliar Food Induces Negative Affection for the Food,”
Appetite
54, no. 2 (2010): 418–21.

Marvin Zuckerman and Michael Neeb, “Sensation Seeking and Psychopathology,”
Psychiatry Research,
1, no. 3 (1979): 255–64.

Chapter 8: Salt

K. M. Appleton, “Changes in the Perceived Pleasantness of Fluids Before and After Fluid Loss through Exercise: A Demonstration of the Association between Perceived Pleasantness and Physiological Usefulness in Everyday Life,
Physiology & Behavior
83, no. 5 (2005): 813–19.

Gary K. Beauchamp, Beverly J. Gowart, and Marianne Moran, “Developmental Changes in Salt Acceptability in Human Infants,”
Developmental
Psychobiology
19, no. 1 (1986): 17–25.

Mary Bertino, Gary K. Beauchamp, and Karl Engelman, “Increasing Dietary Salt Alters Salt Taste Preference,”
Physiology & Behavior
38, no. 2 (1986): 203–13.

———, “Long-Term Reduction in Dietary Sodium Alters the Taste of Salt,”
American Journal of Clinical Nutrition
36, no. 6 (1982): 1134–44.

Paul A. S. Breslin, “Interactions among Salty, Sour and Bitter Compounds,”
Trends in Food Science & Technology
7, no. 12 (1996): 390–99.

Paul A. S. Breslin and Gary K. Beauchamp, “Salt Enhances Flavour by Suppressing Bitterness,”
Nature
387, no. 6633 (1997): 563.

———, “Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli,”
Chemical Senses
20, no. 6 (1995): 609–23.

Beverly J. Cowart and Gary K. Beauchamp, “The Importance of Sensory Context in Young Children’s Acceptance of Salty Tastes,”
Child Development
57, no. 4 (1986): 1034–39.

Susan R. Crystal and Ilene L. Bernstein, “Infant Salt Preference and Mother’s Morning Sickness,”
Appetite
30, no. 3 (1998): 297–307.

B. Gauthier, R. Freeman, and J. Beveridge, “Accidental Salt Poisoning in a Hospital Nursery,”
Journal of Pediatrics and Child Health
5, no. 2 (1969): 101–5.

David Kilcast, Marie-Odile Portmann, and Briege E. Byrne, “Sweetness of Bulk Sweeteners in Aqueous Solution in the Presence of Salts,”
Food Chemistry
70, no. 1 (2000): 1–8.

Génica Lawrence et al., “Odour–Taste Interactions: A Way to Enhance Saltiness in Low-Salt Content Solutions,”
Food Quality and Preference
20, no. 3 (2009): 241–48.

Génica Lawrence et al., “Using Crossmodal Interactions to Counterbalance Salt Reduction in Solid Foods,”
International Dairy Journal
21, no. 2 (2011): 103–10.

Micah Leshem, “Biobehavior of the Human Love of Salt,”
Neuroscience and Biobehavioral Reviews
33, no. 1 (2009): 1–17.

———et al., “Enhanced Salt Appetite, Diet and Drinking in Traditional Bedouin Women in the Negev,”
Appetite
50, no. 1 (2008): 71–82.

Betsy McKay, “PepsiCo Develops ‘Designer Salt’ to Chip Away at Sodium Intake,”
Wall Street Journal,
March 22, 2010.

Michael J. Morris, Elisa S. Na, and Alan Kim Johnson, “Salt Craving: The Psychobiology of Pathogenic Sodium Intake,”
Physiology & Behavior
94, no. 5 (2008): 709–21.

Michael Moss, “The Hard Sell on Salt,”
New York Times,
May 29, 2010.

Nizar Nasri et al., “Crossmodal Interactions between Taste and Smell: Odour-Induced Saltiness Enhancement Depends on Salt Level,”
Food Quality and Preference
22, no. 7 (2011): 678–82.

S. Nicolaidis, O. Galaverna, and C. H. Metzler, “Extracellular Dehydration during Pregnancy Increases Salt Appetite of Offspring,”
American Journal of Physiology: Regulatory, Integrative and Comparative Physiology
258, no. 1 (1990): R281–83.

Chapter 9: Bitter

Anne Barratt-Fornell and Adam Drewnowski, “The Taste of Health: Nature’s Bitter Gifts,”
Nutrition Today
37, no. 4 (2002): 144–50.

Elizabeth D. Capaldi and Gregory J. Privitera, “Decreasing Dislike for Sour and Bitter in Children and Adults,”
Appetite
50, no. 1 (2008) 139–45.

M. E. Dinehart et al., “Bitter Taste Markers Explain Variability in Vegetable Sweetness, Bitterness, and Intake,”
Physiology & Behavior
87, no. 2 (2006): 304–13.

Adam Drewnowski, “The Science and Complexity of Bitter Taste,”
Nutrition Reviews
59, no. 6 (2001): 163–69.

Adam Drewnowski and Carmen Gomez-Carneros, “Bitter Taste, Phytonutrients, and the Consumer: A Review,”
American Journal Clinical Nutrition
72, no. 6 (2000): 1424–35.

Daryn Eller, “Retrain Your Taste Buds,”
Health
16, no. 1 (2002): 44–46.

Franz A. Koehler,
Special Rations for the Armed Forces, 1946–53,
QMC Historical Studies, Series II, No. 6 (Washington DC: Historical Branch, Office of the Quartermaster General, 1958),
qmfound.com/army_rations_historical_background.htm
.

Richard D. Mattes, “Influences on Acceptance of Bitter Foods and Beverages,”
Physiology & Behavior
56, no. 6 (1994): 1229–36.

Catherine Peyrot des Gachons et al., “Bitter Taste Induces Nausea,”
Current Biology
21, no. 7 (2011): R248.

Danielle R. Reed, Toshiko Tanaka, and Amanda H. McDaniel, “Diverse Tastes: Genetics of Sweet and Bitter Perception,”
Physiology & Behavior
88, no. 3 (2006): 215–26.

Glenn Roy, “Bitterness: Reduction and Inhibition,”
Trends in Food Science & Technology
3 (1992): 85–91.

Shuya Tanimura and Richard D. Mattes, “Relationships between Bitter Taste Sensitivity and Consumption of Bitter Substances,”
Journal of Sensory Studies
8, no. 1 (1993): 31–41.

Chapter 10: Sweet

Nalini Ayya and Harry T. Lawless, “Quantitative and Qualitative Evaluation of High-Intensity Sweeteners and Sweetener Mixtures,”
Chemical Senses
17, no. 3 (1992): 245–59.

Alexander A. Bachmanov et al., “Chemosensory Factors Influencing Alcohol Perception, Preferences, and Consumption,”
Alcoholism: Clinical and Experimental Research
27, no. 2 (2003): 220–31.

Maik Behrens et al., “Sweet and Umami Taste: Natural Products, Their Chemosensory Targets, and Beyond,”
Angewandte Chemie, International Edition
50, no. 10 (2011): 2220–42.

Cees De Graaf and Elizabeth H. Zandstra, “Sweetness Intensity and Pleasantness in Children, Adolescents, and Adults,”
Physiology & Behavior
67, no. 4 (1999): 513–20.

J. A. Desor and Gary K. Beauchamp, “Longitudinal Changes in Sweet Preferences in Humans,”
Physiology & Behavior
39, no. 5 (1987): 639–41.

Barry G. Green et al., “Taste Mixture Interactions: Suppression, Additivity, and the Predominance of Sweetness,”
Physiology & Behavior
5, no. 2 (2010): 731–37.

Denise Harrison et al. “Analgesic Effects of Sweet-Tasting Solutions for Infants: Current State of Equipoise,”
Pediatrics
126, no. 5 (2010): 894–902.

John E. Hayes, “Transdisciplinary Perspectives on Sweetness,”
Chemosensory Perception
1, no. 1 (2008): 48–57.

K. Junghanns, C. Veltrup, and T. Wetterling, “Craving Shift in Chronic Alcoholics,”
European Addiction Research
6, no. 2 (2000): 64–70.

Klaus Junghanns et al., “The Consumption of Cigarettes, Coffee and Sweets in Detoxified Alcoholics and Its Association with Relapse and a Family History of Alcoholism,”
European Psychiatry
20, nos. 5–6 (2005): 451–55.

Dean Krahn et al., “Sweet Intake, Sweet-Liking, Urges to Eat, and Weight Change: Relationship to Alcohol Dependence and Abstinence,”
Addictive Behaviors
31, no. 4 (2006): 622–31.

Xia Li et al., “Sweet Taste Receptor Gene Variation and Aspartame Taste in Primates and Other Species,”
Chemical Senses
36, no. 5 (2011): 453–75, doi:10.1093/chemse/bjq145.

Richard D. Mattes and Barry M. Popkin, “Nonnutritive Sweetener Consumption in Humans: Effects on Appetite and Food Intake and Their Putative Mechanisms,”
American Journal of Clinical Nutrition
89, no. 1 (2009): 1–14.

Stuart A. McCaughey, “The Taste of Sugars,”
Neuroscience & Biobehavioral Reviews
32, no. 5 (2008): 1024–43.

Julie A. Mennella, “The Sweet Taste of Childhood,” 4.07
The Senses: A Comprehensive Reference,
vol. 4, ed. Dr. Stuart Firestein and Dr. Gary K. Beauchamp, Elsevier, 2008, 183–88.

———et al., “Sweet Preferences and Analgesia During Childhood: Effects of Family History of Alcoholism and Depression,”
Addiction
105, no. 4 (2010): 666–75.

Pablo Monsivais, Martine M. Perrigue, and Adam Drewnowski, “Sugars and Satiety: Does the Type of Sweetener Make a Difference?”
American Journal of Clinical Nutrition
86, no. 1 (2007): 116–23.

L. Morin-Audebrand et al., “Different Sensory Aspects of a Food Are Not Remembered with Equal Acuity,”
Food Quality and Preference
20, no. 2 (2009): 92–99.

Danielle R. Reed, Toshiko Tanaka, and Amanda H. McDaniel, “Diverse Tastes: Genetics of Sweet and Bitter Perception,”
Physiology & Behavior
88, no. 3 (2006): 215–26. Susan S. Schiffman, Elizabeth A. Sattely-Miller, and Ihab E. Bishay, “Time to Maximum

Sweetness Intensity of Binary and Ternary Blends of Sweeteners,”
Food Quality and Preference
18, no. 2 (2007): 405–15.

Richard J. Stevenson and Mehmet Mahmut, “Differential Context Effects between Sweet Tastes and Smells,”
Attention, Perception, & Psychophysics
72, no. 8 (2010): 2304–13.

Richard J. Stevenson and Megan J. Oaten, “Sweet Odours and Sweet Tastes Are Conflated in Memory,”
Acta Psychologica
134, no. 1 (2010): 105–9.

Susan E. Swithers, Ashley A. Martin, and Terry L. Davidson, “High-Intensity Sweeteners and Energy Balance,”
Physiology & Behavior
100, no. 1 (2010): 55–62.

Chapter 11: Sour

Sophie R. Bonnans and A. C. Noble, “Interaction of Salivary Flow with Temporal Perception of Sweetness, Sourness, and Fruitiness,”
Physiology & Behavior
57, no. 3 (1995): 569–74.

Carol M. Christensen, Joseph G. Brand, and Daniel Malamud, “Salivary Changes in Solution pH: A Source of Individual Differences in Sour Taste Perception,”
Physiology & Behavior
40, no. 2 (1987): 221–27.

Charles Darwin, “A Biographical Sketch of an Infant,”
Mind
2, no. 7 (1877): 285–94.

“Functionality of Sugars: Physicochemical Interactions in Foods,” supplement,
Eugenia A Davis, American Journal of Clinical Nutrition
62, no. 1 (1995): 170–77S.

Djin Gie Liem and Julie A. Mennella, “Heightened Sour Preferences During Childhood,”
Chemical Senses
28, no. 2 (2003): 173–80.

T. Huque et al., “Sour Ageusia in Two Individuals Implicates Ion Channels of the ASIC and PKD Families in Human Sour Taste Perception at the Anterior Tongue,”
PLoS ONE
4, no. 10 (2009): e7347.

O. Lugaz et al., “Time–Intensity Evaluation of Acid Taste in Subjects with Saliva High Flow and Low Flow Rates for Acids of Various Chemical Properties,”
Chemical Senses
30, no. 1 (2005): 89–103.

Cathy A. Pelletier, Harry T. Lawless, and John Horne, “Sweet–Sour Mixture Suppression in Older and Young Adults,”
Food Quality and Preference
15, no. 2 (2004): 105–16.

Edith Ramos Da Conceicao Neta, Suzanne D. Johanningsmeier, and Roger F. McFeeters, “The Chemistry and Physiology of Sour Taste—A Review,”
Journal of Food Science
72, no. 2 (2007): R33–38.

A. I. Spielman, “Interaction of Saliva and Taste,”
Journal of Dental Research
69, no. 3 (1990): 838.

Chapter 12: Umami

Centers for Disease Control and Prevention, “Americans Consume Too Much Salt,” press release, March 26, 2009.

Robert I. Curtis, “Umami and the Foods of Classical Antiquity,” supplement,
American Journal of Clinical Nutrition
90, no. 3 (2009): 712–18S.

Kikunae Ikeda, “New Seasonings,” trans. Yoko Ogiwara and Yuzo Ninomiya,
Chemical Senses
27, no. 9 (2002): 847–49. Previously published in
Journal of the Chemical Society of Tokyo
30 (1909): 820–36.

International Glutamate Information Service,
Glutamate: The Purest Taste of Umami,
http://www.glutamate.org/Resources/Booklet.asp
.

S. Jinap and P. Hajeb, “Glutamate. Its Applications in Food and Contribution to Health,”
Appetite
55, no. 1 (2010): 1–10.

Jacqueline B. Marcus, “Culinary Applications of Umami,”
Food Technology
59, no. 5 (2005): 24–29.

Kumiko Ninomiya, “Natural Occurence,”
Food Reviews International
14, nos. 2–3 (1998): 177–211.

John Prescott, “Effects of Added Glutamate on Liking for Novel Food Flavors,”
Appetite
42, no. 2 (2004): 143–50.

Edmund T. Rolls, “Functional Neuroimaging of Umami Taste: What Makes Umami Pleasant?” supplement,
American Journal of Clinical Nutrition
90, no. 3 (2009): 804–13S.

Simone Toelstede and Thomas Hofmann, “Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by
Penicillium roquefortii,
”
Journal of Agricultural and Food Chemistry
57, no. 9 (2009): 3738–48.

Martha Vazquez, Paul B. Pearson, and Gary K. Beauchamp, “Flavor Preferences in Malnourished Mexican Infants,”
Physiology & Behavior
28, no. 3 (1982): 513–19.

World Health Organization, Global Database on Body Mass Index,
http://apps.who.int/bmi/index.jsp
.

Shizuko Yamaguchi, “Basic Properties of Umami and Effects on Humans,”
Physiology & Behavior
49, no. 5 (1991): 833–41.