by Oskar Henriksson
The majority of episodes are AI generated deep dives, created using the Audio overview feature of notebookLM. The episodes are based on scientific papers I found on evolution of taste, food and wine pairing and other taste related topics.
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🇺🇲
Publishing Since
6/2/2024
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January 3, 2025
<p> This paper reviews human taste perception, exploring its history and current understanding. <strong>The author discusses classic questions</strong> regarding the fundamental tastes (salty, sweet, sour, bitter, and umami) and whether these are basic sensory qualities or result from combinations of stimuli. <strong>Recent research on taste intensity, temporal dynamics, spatial aspects, and interactions with other senses</strong> (smell, touch, temperature) is reviewed. <strong>The paper also examines individual differences in taste perception,</strong> 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. </p>
January 3, 2025
<p>This paper explores the impact of smell on how we perceive the taste, feel, and texture of food. </p>
January 2, 2025
<p>This research paper <strong>investigates the evolutionary history of sour taste in vertebrates</strong>. </p>
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