Sentence examples for each taste was assessed from inspiring English sources

In Experiment 4, basic tastants were mapped to the roundness/angularity dimension, while the mediating role of liking for each taste was assessed.

To ensure that an aversion was conditioned, the response to salt taste was assessed in the animal's home cages in a 46-h 2-bottle test with one tube containing a 150 mM NaCl solution in deionized water and the other tube containing only deionized water (days 7 and 8).

Taste acuity was assessed by identifying recognition threshold for salt (RTS) using 10 different salt solutions ranging from 0 to 25 mmol/l (40).

Each sample was assessed twice, successively.

Heartburn was assessed using the 'burning behind the breastbone' and 'pain behind the breastbone' items of the RDQ, and regurgitation was assessed using the 'acid taste in your mouth' and 'unpleasant movement of materials upwards from the stomach' items of the RDQ.

For each compound, the relationship between reduced taste perception, as the dependent variable (defined as the inability to recognize the taste at concentrations numbered 1 or 2), and several clinical/biological features was assessed using separate simple logistic regression analysis performed on the sample as a whole.

Method: Gustatory sensitivity was assessed by requiring subjects to discriminate between four basic-taste tablets ('sweet', 'salty'sour',r', and 'bitter').

Receptor genes for the five specific tastes were investigated among the major cetaceans and the five basic taste modalities were assessed in marine mammals.

All taste thresholds were assessed by the same research assistant trained by the investigators.

The taste functions were assessed using an ascending-series staircase methodology.

Differences between groups in the percentages of subjects with reduced taste perception were assessed by logistic regression analysis adjusting for age and interaction term (hospitalization*age).