Concepedia

Basic Taste Modalities

Basic Taste Modalities is a theoretical construct that identifies and categorizes the fundamental, physiologically distinct sensory qualities—such as sweet, sour, salty, bitter, and umami—through which the human gustatory system perceives and differentiates chemical stimuli in food.

136

Publications

8K

Citations

472

Authors

218

Institutions

Publications per year

2017–2026

44

Variants

Basic TastesFundamental Taste QualitiesPrimary Taste Qualities

Parents

Publications

136

Differential Facial Responses to Four Basic Tastes in Newborns

Diana S. Rosenstein, Harriet Oster · Child Development · 1988 · 461 citations

, , +14

Gustatory responses of single neurons in the caudolateral orbitofrontal cortex of the macaque monkey

Edmund T. Rolls, S. Yaxley, Zenon Sienkiewicz · Journal of Neurophysiology · 1990 · 287 citations

, , +17

Gustatory responses of single neurons in the insula of the macaque monkey

S. Yaxley, Edmund T. Rolls, Zenon Sienkiewicz · Journal of Neurophysiology · 1990 · 265 citations

, , +17

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

Charles Spence, Xiaoang Wan, Andy Woods et al. · Flavour · 2015 · 232 citations · Full text

, , +14

The Relationships Between Common Measurements of Taste Function

Jordannah Webb, Dieuwerke P. Bolhuis, Sara Cicerale et al. · Chemosensory Perception · 2015 · 189 citations · Full text

, , +16

1–5 of 136

Authors

472

  1. CS
    Charles Spence

    University of Oxford, United Kingdom

    11 publications · 1.1K citations

    12

    h-index

  2. CV
    Carlos Velasco

    BI Norwegian Business School, Norway

    5 publications · 710 citations

    6

    h-index

  3. AW
    Andy Woods

    University of Oxford, United Kingdom

    4 publications · 615 citations

    4

    h-index

  4. MY
    Masha Y. Niv

    Hebrew University of Jerusalem, Israel

    4 publications · 286 citations

    4

    h-index

  5. WM
    Wolfgang Meyerhof

    German Institute of Human Nutrition, Germany

    4 publications · 256 citations

    4

    h-index

1–5 of 472

Institutions

218

  1. University of Oxford

    Oxford, United Kingdom

    14 h-index

    29 publications

    4.2K citations

  2. Cornell University

    Ithaca, United States

    8 h-index

    17 publications

    821 citations

  3. University of Copenhagen

    Copenhagen, Denmark

    4 h-index

    7 publications

    254 citations

  4. German Institute of Human Nutrition

    Potsdam, Germany

    4 h-index

    11 publications

    720 citations

  5. Kyoto University

    Kyoto, Japan

    4 h-index

    13 publications

    599 citations

  6. Hebrew University of Jerusalem

    Jerusalem, Israel

    4 h-index

    10 publications

    713 citations

  7. University of Reading

    Reading, United Kingdom

    4 h-index

    7 publications

    203 citations

  8. National Research Council

    Rome, Italy

    3 h-index

    3 publications

    104 citations

1–8 of 218

Venues

  1. Chemical Senses

    12 publications · 829 citations

    12

    h-index

  2. Journal of Neurophysiology

    JN · 7 publications · 795 citations

    7

    h-index

  3. Journal of Sensory Studies

    7 publications · 157 citations

    7

    h-index

  4. Journal of Food Science

    JFS · 3 publications · 144 citations

    4

    h-index

  5. PubMed

    Repository · 4 publications · 78 citations

    4

    h-index

1–5