Concepedia

Taste Quality Identification

Taste Quality Identification is a methodological construct in sensory science that systematically discriminates and categorizes the fundamental taste modalities—such as sweetness, sourness, saltiness, bitterness, and umami—based on perceptual, chemical, and physiological responses to a stimulus.

35

Publications

2.3K

Citations

150

Authors

50

Institutions

Publications per year

2017–2026

13

Parents

Publications

35

Quantitative assessment of gustatory function in a clinical context using impregnated "taste strips".

Christian A. Mueller, Bertold Renner, K. Stiassny et al. · PubMed · 2003 · 420 citations

, , +14

Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea

Chen Yang, Zhengyan Hu, Meiling Lü et al. · Food Research International · 2018 · 203 citations

, , +16

Taste Stimuli: Quality Coding Time

Bruce P. Halpern, Daniel N. Tapper · Science · 1971 · 156 citations

, , +16

Individual mouse taste cells respond to multiple chemical stimuli

Alejandro Caicedo, Kyung‐Nyun Kim, Stephen D. Roper · The Journal of Physiology · 2002 · 148 citations · Full text

, , +17

Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation

Yueqi Wang, Chunsheng Li, Laihao Li et al. · Food Chemistry · 2019 · 148 citations

, , +16

1–5 of 35

Authors

150

  1. TH
    Thomas Hummel

    Technische Universität Dresden, Germany

    2 publications · 481 citations

    2

    h-index

  2. JT
    James T. Kuznicki

    Procter & Gamble (United States), United States

    2 publications · 42 citations

    2

    h-index

  3. GK
    Gerd Kobal

    Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany

    2 publications · 481 citations

    2

    h-index

  4. ZL
    Zhengquan Liu

    Anhui Agricultural University, China

    2 publications · 146 citations

    2

    h-index

  5. YW
    Yujie Wang

    Anhui Agricultural University, China

    2 publications · 117 citations

    2

    h-index

1–5 of 150

Institutions

50

  1. Cornell University

    Ithaca, United States

    4 h-index

    6 publications

    454 citations

  2. Taste and Smell Clinic

    Washington D.C., United States

    3 h-index

    6 publications

    373 citations

  3. Anhui Agricultural University

    Hefei, China

    3 h-index

    26 publications

    2.1K citations

  4. Dalian Polytechnic University

    Dalian, China

    2 h-index

    11 publications

    482 citations

  5. Procter & Gamble (United States)

    Cincinnati, United States

    2 h-index

    4 publications

    84 citations

  6. Friedrich-Alexander-Universität Erlangen-Nürnberg

    Erlangen, Germany

    2 h-index

    2 publications

    481 citations

  7. Ministry of Agriculture and Rural Affairs

    Beijing, China

    1 h-index

    10 publications

    1.5K citations

  8. Ocean University of China

    Qingdao, China

    1 h-index

    1 publications

    148 citations

1–8 of 50

Venues

  1. Food Chemistry

    6 publications · 421 citations

    6

    h-index

  2. Chemical Senses

    3 publications · 62 citations

    3

    h-index

  3. PubMed

    Repository · 3 publications · 460 citations

    3

    h-index

  4. Food Quality and Preference

    3 publications · 90 citations

    3

    h-index

  5. Physiology & Behavior

    2 publications · 110 citations

    2

    h-index

1–5