Taste: Surprising Stories and Science About Why Food Tastes Good (66 page)

———and Chikahito Takahashi, “Interactions of Monosodium Glutamate and Sodium Chloride on Saltiness and Palatability of a Clear Soup,”
Journal of Food Science
49, no. 1 (1984): 82–85.

Chapter 13: Fat: The Sixth Basic Taste . . . and Other Candidates

Simon Baron-Cohen, “Is There a Normal Phase of Synaesthesia in Development?”
PSYCHE
, Vol. 2, no. 27 (1996).

Jayaram Chandrashekar et al., “The Taste of Carbonation,”
Science
326, no. 5951 (2009): 443, doi: 10.1126/science.1174601.

B. N. Landis et al., “Gustatory Function in Chronic Inflammatory Middle Ear Diseases,”
Laryngoscope
115, no. 6 (2005): 1124–27.

Richard D. Mattes, “Is There a Fatty Acid Taste?”
Annual Review of Nutrition
29, no. 1 (2009): 305–27.

Greg Miller, “Enzyme Lets You Enjoy the Bubbly,”
Science
326, no. 5951 (2009): 349.

Jean-Pierre Montmayeur and Johannes le Coutre, eds.,
Fat Detection: Taste, Texture, and Post Ingestive Effects
(Boca Raton: CRC Press, 2010), 3–15.

Takeaki Ohsu et al., “Involvement of the Calcium-Sensing Receptor in Human Taste Perception,”
Journal of Biological Chemistry
285, no. 2 (2010): 1016–22.

N. M. Reckmeyer, Z. M. Vickers, and A. S. Csallany, “Effect of Free Fatty Acids on Sweet, Salty, Sour and Umami Tastes,”
Journal of Sensory Studies
25, no. 5 (2010): 751–60.

ScienceDaily, “That Tastes . . . Sweet? Sour? No, It’s Definitely Calcium!”
ScienceDaily,
August 20, 2008,
http://www.sciencedaily.com/releases/2008/08/080820163008.htm
.

Michael G. Tordoff, “Calcium: Taste, Intake, and Appetite,”
Physiological Reviews
81, no. 4 (2001): 1567–97.

———, “The Case for a Calcium Appetite in Humans,” in
Calcium in Human Health,
ed. Connie M. Weaver and Robert P. Heaney (Totowa, NJ: Humana Press, 2006), 247–66.

Chapter 14: Taste Magic: The Business and Chemistry of Flavor

Diana M. Bautista et al., “Pungent Agents from Szechuan Peppers Excite Sensory Neurons by Inhibiting Two-Pore Potassium Channels,”
Nature Neuroscience
11, no. 7 (2008): 772–79.

Jakob P. Ley, “Masking Bitter Taste by Molecules,”
Chemosensory Perception
1, no. 1 (2008): 58–77.

———et al., “Structure Activity Relationships of Trigeminal Effects for Artificial and Naturally Occuring Alkamides related to Spilanthol,” (paper, 11th Weurmann Flavour Research Symposium, Roskilde, Denmark, June 21–24, 2005).

Johan N. Lundstrom, Sanne Boesveldt, and Jessica Albrecht, “Central Processing of the Chemical Senses: An Overview,”
ACS Chemical Neuroscience
2, no. 1 (2011): 5–16.

Joseph M. Melcher and Jonathan W. Schooler, “The Misremembrance of Wines Past: Verbal and Perceptual Expertise Differentially Mediate Verbal Overshadowing of Taste Memory,”
Journal of Memory and Language
35, no. 2 (1996): 231–45.

Michael Nestrud, “Chemosensory Sorcery: Trigeminal Sensations and Culinary Innovations” (unpublished, personal communication).

———, “Shocking the Palate,”
Mise en Place,
no. 50 (2009): 12.

Susana Peciña, Kyle S. Smith, and Kent C. Berridge, “Hedonic Hot Spots in the Brain,”
Neuroscientist
12, no. 6 (2006): 500–511.

Hilke Plassmann et al., “Marketing Actions Can Modulate Neural Representations of Experienced Pleasantness,”
PNAS
105, no. 3 (2008): 1053.

Baba Shiv and Alexander Fedorikhin, “Heart and Mind in Conflict: The Interplay of Affect and Cognition in Consumer Decision Making,”
Journal of Consumer Research
26, no 3 (1999): 278–92.

Etsuko Sugai et al., “Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1,”
Bioscience, Biotechnology, and Biochemistry
69, no. 10 (2005): 1951–57.

Li-chen Wu et al., “Anti-inflammatory Effect of Spilanthol from
Spilanthes acmella
on Murine Macrophage by Down-Regulating LPS-Induced Inflammatory Mediators,”
Journal of Agricultural and Food Chemistry
56, no. 7 (2008): 2341–49.

Chapter 15: Terrible Tastes Taste Terrible

Elvira Costell, Amparo Tárrega, and Sara Bayarri, “Food Acceptance: The Role of Consumer Perception and Attitudes,”
Chemosensory Perception
3, no. 1 (2010): 42–50.

Kendall J. Eskine, Natalie A. Kacinik, and Jesse J. Prinz, “A Bad Taste in the Mouth: Gustatory Disgust Influences Moral Judgment,”
Psychological Science
22, no. 3 (2011): 295–99, doi: 10.1177/0956797611398497.

D. A. McCamey, T. M. Thorpe, and J. P. McCarthy, “Coffee Bitterness,”
Developments in Food Science
25 (1990): 169–82.

Paul Rozin, “Food Is Fundamental, Fun, Frightening, and Far-Reaching,”
Social Research
66, no. 1 (1999): 9–30.

Paul Rozin, “Getting to Like the Burn of Chili Pepper: Biological, Psychological, and Cultural Perspectives,” in
Chemical Senses,
ed. Barry G. Green, J. Russell Mason, and Morley R. Kare, vol. 2,
Irritation
(New York: Marcel Dekker, 1990), 231–69.

———, Jonathan Haidt, and Clark R. McCauley, “Disgust,” in
Handbook of Emotions,
3rd ed., ed. Michael Lewis, Jeannette M. Haviland-Jones, and Lisa Feldman Barrett (New York: Guilford Press, 2008), 757–776.

P. Rozin and T. A. Vollmecke, “Food Likes and Dislikes,”
Annual Review of Nutrition
6 (1986): 433–56.

Jenny Tong et al., “Ghrelin Enhances Olfactory Sensitivity and Exploratory Sniffing in Rodents and Humans,”
Journal of Neuroscience
31, no. 15 (2011): 5841–46.

Chapter 16: Perspective

Mats Bende and Steven Nordin, “Perceptual Learning in Olfaction: Professional Wine Tasters versus Controls,”
Physiology & Behavior
62, no. 5 (1997): 1065–70.

Jason Castro, “The Learning Brain Gets Bigger—Then Smaller,”
Scientific American,
May 24, 2011,
http://www.scientificamerican.com/article.cfm?id=the-learning-brain-gets-bigger-then-smaller
.

Ryan S. Elder and Aradhna Krishna, “The Effects of Advertising Copy on Sensory Thoughts and Perceived Taste,”
Journal of Consumer Research
36, no. 5 (2010): 748–56.

Richard D. Mattes, Leslie M. Shaw, and Karl Engelman, “Effects of Cannabinoids (Marijuana) on Taste Intensity and Hedonic Ratings and Salivary Flow of Adults,”
Chemical Senses
19, no. 2 (1994): 125–40.

Joseph M. Melcher and Jonathan W. Schooler, “The Misremembrance of Wines Past: Verbal and Perceptual Expertise Differentially Mediate Verbal Overshadowing of Taste Memory,”
Journal of Memory and Language
35, no. 2 (1996): 231–45.

Daniel Michaels, “Test Flight: Lufthansa Searches for Savor in the Sky,”
Wall Street Journal,
July 27, 2010,

Monell Chemical Senses Center, “Enhanced Sweet Taste: This Is Your Tongue on Cannabis,” press release, December 21, 2009.

Wendy V. Parr, K. Geoffrey White, and David A. Heatherbell, “Exploring the Nature of Wine Expertise: What Underlies Wine Experts’ Olfactory Recognition Memory Advantage?,”
Food Quality and Preference
15, no. 5 (2004): 411–20.

David A. Priilaid, “Wine’s Placebo Effect: How the Extrinsic Cues of Visual Assessments Mask the Intrinsic Quality of South African Red Wine,”
International Journal of Wine Marketing
18, no. 1 (2006): 17–32.

Michael Siegrist and Marie-Eve Cousin, “Expectations Influence Sensory Experience in a Wine Tasting,”
Appetite
52, no. 3 (2009): 762–65.

Ryusuke Yoshida et al. “Endocannabinoids Selectively Enhance Sweet Taste,”
PNAS
107, no. 2 (2010): 935–39.

Chapter 17: The Chef Who Lost His Smell, and Other Tragedies of Taste

Lance O. Bauer and April E. Mott, “Differential Effects of Cocaine, Alcohol, and Nicotine Dependence on Olfactory Evoked Potentials,”
Drug and Alcohol Dependence
42, no. 1 (1996): 21–26.

Steven M. Bromley, “Smell and Taste Disorders: A Primary Care Approach,”
American
Family Physician
61, no. 2 (2000): 427–36.

Roger Ebert’s website,
http://www.rogerebert.com/
(piece reprinted with permission).

Richard E. Frye, Brian S. Schwartz, and Richard L. Doty, “Dose-Related Effects of Cigarette Smoking on Olfactory Function,”
JAMA
263, no. 9 (1990): 1233–36.

Thomas Hummel et al., “Effects of Olfactory Training in Patients with Olfactory Loss,”
Laryngoscope
119, no. 3 (2009): 496–99.

P. L. Sandow, M. Hejrat-Yazdi, and M. W. Heft, “Taste Loss and Recovery Following Radiation Therapy,”
Journal of Dental Research
85, no. 7 (2006): 608.

Kaoru Sato, Sohei Endo, and Hiroshi Tomita, “Sensitivity of Three Loci on the Tongue and Soft Palate to Four Basic Tastes in Smokers and Non-smokers, supplement,
Acta Oto-laryngologica: Supplementum
546 (2002): 74–82.

Jennifer J. Stamps and Linda M. Bartoshuk, “Trigeminal Input May Compensate for Taste Loss During Flavor Perception” (poster, Association for Chemoreception Sciences 2010 Annual Meeting, St. Pete Beach, FL, April 21–25, 2010).

Natalie Stinton et al., “Influence of Smell Loss on Taste Function,”
Behavioral Neuroscience
124, no. 2 (2010): 256–64.

Mechtild M. Vennemann, Thomas Hummel, and Klaus Berger, “The Association between Smoking and Smell and Taste Impairment in the General Population,”
Journal of Neurology
255, no. 8 (2008): 1121–26.

Chapter 18: How Taste Affects Your Waist

L. Margaret Barnett, “The Impact of ‘Fletcherism’ on the Food Policies of Herbert Hoover during World War I,”
Bulletin of the History of Medicine
66, no. 2 (1992): 234.

Center for Science in the Public Interest, “Under the Influence: How External Cues Make Us Overeat,”
Nutrition Action Healthletter
(May 2011): 1–7.

Lucy F. Donaldson et al., “Taste and Weight: Is There a Link?” supplement,
American Journal of Clinical Nutrition
90, no. 3 (2009): 800–803S.

Jennifer L. Fleissner, “Henry James’s Art of Eating,”
ELH
75, no. 1 (2008): 27–62.

Nitika Garg, Brian Wansink, and J. Jeffrey Inman, “The Influence of Incidental Affect on Consumers’ Food Intake,”
Journal of Marketing
71, no. 1 (2007), 194–206.

Mary Abbott Hess, “Taste: The Neglected Nutritional Factor,” supplement,
Journal of the American Dietetic Association
97, no. 10 (1997): S205–207.

A. R. Hirsch and R. Gomez, “Weight Reduction through Inhalation of Odorants,”
Journal of Neurological and Orthopaedic Medicine and Surgery
16, no. 1 (1995): 28–31.

Reinhold G. Laessle et al., “A Comparison of the Validity of Three Scales for the Assessment of Dietary Restraint,”
Journal of Abnormal Psychology
98, no. 4 (1989): 504–7.

Richard D. Mattes, “Gustation as a Determinant of Ingestion: Methodological Issues,”
American Journal of Clinical Nutrition
41, no. 4 (1985): 672–83.

Richard D. Mattes and David J. Mela, “Relationships Between and Among Selected Measures of Sweet-Taste Preference and Dietary Intake,”
Chemical Senses
11, no. 4 (1986): 523–39.

S. N. Mayer, R. S. Davidson, and C. B. Hensley, “The Role of Specific Olfactory Stimulation in Appetite Suppression and Weight Loss,”
Journal of Advancement in Medicine
12, no. 1 (1999): 13–21.

Carey K. Morewedge, Young Eun Huh, and Joachim Vosgerau, “Thought for Food: Imagined Consumption Reduces Actual Consumption,”
Science
330, no. 610 (2010): 1530.

Patricia Pliner and Dragana Zec, “Meal Schemas during a Preload Decrease Subsequent Eating,”
Appetite
48, no. 3 (2007): 278–88.

Viren Ranawana, C. Jeya K. Henry, and Megan Pratt, “Degree of Habitual Mastication Seems to Contribute to Interindividual Variations in the Glycemic Response to Rice but Not to Spaghetti,”
Nutrition Research
30, no. 6 (2010): 382–91.

Paul Rozin, “Why We’re So Fat (and the French Are Not),”
Psychology Today
33, no. 6 (2000): 64–68.

Jessica E. Stewart et al., “Marked Differences in Gustatory and Gastrointestinal Sensitivity to Oleic Acid between Lean and Obese Men,”
American Journal of Clinical Nutrition
93, no. 4 (2011): 703–11.

Eric Stice et al., “Relation of Reward from Food Intake and Anticipated Food Intake to Obesity: A Functional Magnetic Resonance Imaging Study,”
Journal of Abnormal Psychology
117, no. 4 (2008): 924–35.

Percy G. Stiles, “Horace Fletcher,”
American Journal of Public Health
9, no. 3 (1919): 210–11.

Brian Wansink, James E. Painter, and Jill North, “Bottomless Bowls: Why Visual Cues of Portion Size May Influence Intake,”
Obesity Research
13, no. 1 (2005): 93–100.

James C. Whorton, “Physiologic Optimism”: Horace Fletcher and Hygienic Ideology in Progressive America,”
Bulletin of the History of Medicine
55, no. 1 (1981): 59.

Chapter 20: Summary: Sensory Truths You Never Suspected

Sofie G. Lemmens et al., “Staggered Meal Consumption Facilitates Appetite Control without Affecting Postprandial Energy Intake,”
Journal of Nutrition
141, no. 3 (2011): 482.

Slow Food, see
http://www.slowfood.com/international/1/about-us?-session=query_session:A6FA20871d91738DF9VX61E78495
.

Hugh B. Urban, “The Conservative Character of Tantra: Secrecy, Sacrifice and This-Worldly Power in Bengali Śākta Tantra,”
International Journal of Tantric Studies
6, no. 1.