Translation of "Geschmackswahrnehmung" in English

For better taste perception allowed the use of infusion with honey.

For better taste perception allowed the use of infusion with honey.

First correlations show poorer taste perception amongst persons with higher testosterone levels.

Habits and memories also play role in taste perception.

In general, taste perception is genetically determined.

You learn the fundamentals of smell and taste perception.

Smok-ox affects your smell and taste perception causing a strong aversion to smoking.

The primary gustatory cortex is a brain structure responsible for the perception of taste.

He investigated the regulation of the equilibrium, the sensory functions of the hearing organs, as well as smell and taste perception.

In another experiment they analyze how their DNA influences their perception of bitter flavors.

With the exception of dry skin, rash, and taste perversion, the incidence of clinical adverse reactions was similar or higher among patients treated with antiretroviral nucleoside analogue controls than among patients treated with CRIXIVAN alone or in combination.

Side effects that have been reported with VEYVONDI that can occur commonly (up to 1 in 10 patients) are: nausea, vomiting, tingling or burning at infusion site, chest discomfort, dizziness, vertigo, blood clots, hot flushes, itching, high blood pressure, muscle twitching, unusual taste, and increased heart rate.

The most common side effects when taking Crixivan (seen in more than 1 patient in 10) are headache, dizziness, nausea (feeling sick), vomiting, diarrhoea, dyspepsia (heartburn), rash, dry skin, asthenia (weakness), fatigue (tiredness), taste perversion (an unusual taste in the mouth), and abdominal (tummy) pain.

With the exception of dry skin, rash, and taste perversion, the incidence of clinical adverse reactions was similar or higher among patients treated with antiretroviral nucleoside analogue controls than among patients treated with CRIXIVAN monotherapy or in combination with NRTI(s).

The most common side effects with Crixivan (seen in more than 1 patient in 10) are increases in size of red blood cells, decreases in neutrophils (a type of white blood cell), headache, dizziness, nausea (feeling sick), vomiting, diarrhoea, heartburn, instances of high blood bilirubin levels that do not cause any symptoms, increased levels of liver enzymes (alanine and aspartate transaminases), rash, dry skin, blood in the urine, protein in the urine, crystals in the urine, weakness or tiredness, an altered sense of taste and abdominal pain (stomach ache).

Like the olfactory system, the taste system is defined by its specialized peripheral receptors and central pathways that relay and process taste information.

Any alteration to the current state of affairs would mean a major loss of taste perception, because the mouth, nose and scent perceptors have been created in exactly the right form and locations.

Not only will you boost the performance of your cerebral cortex, the area of the brain that registers touch and taste; it also repairs damage or stress to brain and nerve tissues.

Within the IDEFICS study, the ttz Bremerhaven develops procedures to assess individual differences in taste sensitivity and taste preferences as well as their alterations in children aged from 2 years on.

In particular in consideration of publication EP 1323356 already mentioned by way of introduction, it was surprising that the compounds to be used according to the invention of Formula (I) or the mixtures to be used according to the invention (contrary to expectation according to EP 1323356) at higher concentrations still only impart or generate a sub-threshold chemaesthetic stimulation, but for this reason in highly monosodium glutamate-reduced and in monosodium glutamate-free foodstuffs and in foodstuffs with a reduced sodium chloride content (for example in savory foods such as tomato soup, chicken soup, breadsticks, frozen pizza, potato chips and popcorn) both in the initial flavor (impact) and in the longer-lasting taste perception in particular are able to impart, modify and/or enhance an umami taste.

Our own studies have shown that compounds of formula (I) or (II) to be used according to the present invention can create, modify and/or enhance very well an Umami-taste, both in initial taste (Impact) and in the longer-persistent taste perception, in highly sodium glutamate-reduced or sodium glutamate-free foods, for example in spicy foods such as tomato soup, chicken soup, cookies, ready-to-use pizza, potato chips and popcorn. And therefore the taste experience is found pleasant in many cases even preferable to sodium glutamate.

Besides visual perception, there are auditory perception, tactile perception and motion perception, taste perception and olfactory perception.

In some studies, it has been found that the compounds of formulae (I) and (ent-I) to be used according to the invention, or the mixture is described above and below can produce, impart, modify and/or enhance an umami flavor particularly well both in the initial taste (impact) and in the longer-lasting taste perception in sodium glutamate-reduced foods, sodium glutamate-free foods and in foods with a reduced sodium chloride content, for example in savory foods such as tomato soup, chicken soup, savory snacks, ready-made pizza, potato chips and popcorn.