(1) A sequence of seven pairings of chili-flavored diet with prompt recovery from thiamine deficiency did significantly attenuate the innate aversion and may have induced a chili preference in at least one case.
(2) Often, flavorings such as chocolate and strawberry and sugars are added to low-fat and skim milk to make up for the loss of taste when the fat is removed.
(3) The present experiments examined flavor differences among starches.
(4) During each test period one group chewed a combination of one piece sorbitol and one piece sucrose flavored gum five times per day, the second group correspondingly chewed xylitol and sucrose flavored gum, while the third group served as a no hygiene control group.
(5) By simultaneously pushing the foot bar and pulling the hand bar, the monkey lifts a weight and triggers a microswitch which releases a banana-flavored food pellet into a well close to the animal's mouth.
(6) These organisms, typically bacteria or algae, are used to produce valuable commodities such as flavorings and oils.
(7) Effects of taste deprivation and selective taste exposure during the suckling period on adult preference for flavored solutions was examined.
(8) When given a choice between two mashes of equal caloric density but differing flavors, rats (Rattus norvegicus) show a robust preference for the flavor previously associated with a higher calorie food.
(9) The most relevant factors causing these differences were: saltiness, fluor flavor, stickiness, dryness, and uniformity of color.
(10) Such plants have been used for many centuries for the pungency and flavoring value, for their medicinal properties, and, in some parts of the world, their use also has religious connotations.
(11) Similar correlation coefficients were obtained between salivary gland androst-16-ene steroid levels measured using either the complete or simplified versions of the colorimetric assay and the off-aroma and off-flavor sensory scores.
(12) Appropriate sweeteners, flavoring agents, preservatives, humectants, and pH adjusters were then added.
(13) Sensory evaluation indicated no significant differences (P less than 0.05) between the control and 10 per cent bran cakes for moistness, flavor, and overall acceptability.
(14) Since gustatory-visceral afferent information reaches insular cortex via 2-3 synaptic relays, autonomic, olfactory and gustatory inputs may interact at this level, and, as suggested previously for the mouse, play a key integrative role in flavor perception.
(15) Responding by squirrel monkeys was maintained under a 30-response fixed-ratio schedule of food presentation; during different sessions responding produced either sucrose-flavored or banana-flavored food pellets.
(16) Eugenol is widely used as a food flavoring agent and a dental analgesic.
(17) Hence, exogenous CRF is capable of inducing both flavor preference and aversion in a dose- and situation-dependent manner.
(18) These results suggest that the gustatory contribution to the flavor denoted by the Japanese word "umami" may be mediated, in part, by neurons that also respond to chemical described by humans as sweet.
(19) It is significant, and in contrast to other published research, that flavor conditioning was not disrupted when the distinctive cues paired with the drug during preexposure were absent at the time of the flavor-drug pairing.
(20) Two cues, either size or flavor of food pellet, were conditionally paired with either malaise induced by x-ray or pain induced by shock in four groups of rats.