{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,10]],"date-time":"2026-10-10T00:42:17Z","timestamp":1791592937697,"version":"4.3.4"},"reference-count":68,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2024,12,30]],"date-time":"2024-12-30T00:00:00Z","timestamp":1735516800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: Sour taste is associated with acid-base homeostasis, which is critical to cell metabolism and health conditions. Vinegar, which contains acetic acid as the main component, is a sour food considered the second most common condiment in Italy. Objectives: The aim of the study was to assess differences in sourness perception in subjects with olfactory deficits compared to controls and evaluate myrtle aromatization\u2019s potential effect in modulating sourness perception in subjects with hyposmia. Methods: To this end, olfactory function was assessed with the Sniffin\u2019 Sticks test and gustatory function by the Taste Strips test. Sensory perception of a traditional white wine vinegar (WV) and a WV aromatized with myrtle (AWV) was evaluated. The sourness perception of the two vinegars was estimated through the rates of odor and taste pleasantness, intensity, and familiarity using a labeled hedonic Likert-type scale. Results: Our data indicated that in patients with hyposmia, a significant decrease was observed only in sour taste perception compared to controls. The increase in vinegar aroma due to the myrtle aromatization modulated sourness perception in patients with hyposmia. Conclusions: Myrtle aromatization increased the number of significant correlations between odor and the taste dimensions of the vinegar in controls and in patients with hyposmia in a different manner.<\/jats:p>","DOI":"10.3390\/nu17010105","type":"journal-article","created":{"date-parts":[[2024,12,31]],"date-time":"2024-12-31T04:10:23Z","timestamp":1735618223000},"page":"105","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Perception of Sour Taste in Subjects with Olfactory Deficits: Role of Myrtle Aromatization"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-0939-9364","authenticated-orcid":false,"given":"Antonella","family":"Rosa","sequence":"first","affiliation":[{"name":"Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2982-0665","authenticated-orcid":false,"given":"Paolo","family":"Solla","sequence":"additional","affiliation":[{"name":"Neurological Unit, AOU Sassari, University of Sassari, Viale S. Pietro 10, 07100 Sassari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5382-6717","authenticated-orcid":false,"given":"Ilenia","family":"Pinna","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6600-3883","authenticated-orcid":false,"given":"Francesco","family":"Loy","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5272-8421","authenticated-orcid":false,"given":"Carla","family":"Masala","sequence":"additional","affiliation":[{"name":"Department of Biomedical Sciences, University of Cagliari, Cittadella Universitaria, SP 8 Monserrato, 09042 Cagliari, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,12,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1303","DOI":"10.1007\/s00415-010-5513-8","article-title":"Chemosensory interaction: Acquired olfactory impairment is associated with decreased taste function","volume":"257","author":"Landis","year":"2010","journal-title":"J. Neurol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1001\/archotol.1991.01870170065015","article-title":"Smell and taste disorders, a study of 750 patients from the University of Pennsylvania Smell and Taste Center","volume":"117","author":"Deems","year":"1991","journal-title":"Arch. Otolaryngol. Head Neck Surg."},{"key":"ref_3","first-page":"147","article-title":"Topographical distribution of trigeminal receptor expression in the nasal cavity","volume":"57","author":"Poletti","year":"2019","journal-title":"Rhinology"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"A\u00efn, S., and Frasnelli, J. (2017). Intranasal trigeminal chemoreception. Conn\u2019s Translational Neuroscience, Academic Press.","DOI":"10.1016\/B978-0-12-802381-5.00030-0"},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"104460","DOI":"10.1016\/j.appet.2019.104460","article-title":"Individual differences in the perception of orthonasal irritation induced by food","volume":"144","author":"Piochi","year":"2020","journal-title":"Appetite"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.4193\/Rhino16.248","article-title":"Position paper on olfactory dysfunction","volume":"54","author":"Hummel","year":"2017","journal-title":"Rhinol. Suppl."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"846","DOI":"10.1001\/jamaoto.2019.1728","article-title":"Clinical Diagnosis and Current Management Strategies for Olfactory Dysfunction: A Review","volume":"145","author":"Whitcroft","year":"2019","journal-title":"JAMA Otolaryngol. Head Neck Surg."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"103771","DOI":"10.1016\/j.foodqual.2019.103771","article-title":"Food preferences and intake in a population of Dutch individuals with self-reported smell loss: An online survey","volume":"79","author":"Postma","year":"2020","journal-title":"Food Qual. Prefer."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"256","DOI":"10.1037\/a0018766","article-title":"Influence of smell loss on taste function","volume":"124","author":"Stinton","year":"2010","journal-title":"Behav. Neurosci."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"158","DOI":"10.4193\/Rhin17.186","article-title":"Decreased electrogustometric taste sensitivity in patients with acquired olfactory dysfunction","volume":"56","author":"Han","year":"2018","journal-title":"Rhinology"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"Doty, R.L. (1977). Food Preference Ratings of Congenitally Anosmic Humans. The Chemical Senses and Nutrition, Academic Press.","DOI":"10.1016\/B978-0-12-397850-9.50022-1"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1093\/chemse\/21.1.75","article-title":"Loss of olfactory function leads to a decrease of trigeminal sensitivity","volume":"21","author":"Hummel","year":"1996","journal-title":"Chem. Senses"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1002\/ffj.3660","article-title":"Oral irritation in patients with chemosensory dysfunction","volume":"36","author":"Han","year":"2021","journal-title":"Flavour Fragr. J."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1016\/j.neulet.2009.11.008","article-title":"Olfactory dysfunction affects thresholds to trigeminal chemosensory sensations","volume":"468","author":"Frasnelli","year":"2010","journal-title":"Neurosci. Lett."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.bbrc.2023.03.066","article-title":"Activation of mouse Otop3 proton channels by Zn(2)","volume":"658","author":"Fujii","year":"2023","journal-title":"Biochem. Biophys. Res. Commun."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1047","DOI":"10.1126\/science.aao3264","article-title":"An evolutionarily conserved gene family encodes proton-selective ion channels","volume":"359","author":"Tu","year":"2018","journal-title":"Science"},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1146\/annurev-physiol-060121-041637","article-title":"The Cellular and Molecular Basis of Sour Taste","volume":"84","author":"Turner","year":"2022","journal-title":"Annu. Rev. Physiol."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"3647","DOI":"10.1016\/j.cub.2019.08.077","article-title":"Cellular and neural responses to sour stimuli require the proton channel Otop1","volume":"29","author":"Teng","year":"2019","journal-title":"Curr. Biol."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1016\/j.cell.2019.08.031","article-title":"Sour sensing from the tongue to the brain","volume":"179","author":"Zhang","year":"2019","journal-title":"Cell"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"1512","DOI":"10.1002\/fft2.407","article-title":"Taste and its receptors in human physiology: A comprehensive look","volume":"5","author":"Li","year":"2024","journal-title":"Food Front."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"2232","DOI":"10.2215\/CJN.07400715","article-title":"Acid-Base Homeostasis","volume":"10","author":"Hamm","year":"2015","journal-title":"Clin. J. Am. Soc. Nephrol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.wep.2015.02.001","article-title":"A hedonic analysis of retail Italian vinegars","volume":"4","author":"Galletto","year":"2015","journal-title":"Wine Econ. Policy"},{"key":"ref_23","doi-asserted-by":"crossref","unstructured":"Ousaaid, D., Mechchate, H., Laaroussi, H., Hano, C., Bakour, M., El Ghouizi, A., Conte, R., Lyoussi, B., and El Arabi, I. (2021). Fruits vinegar: Quality characteristics, phytochemistry, and functionality. Molecules, 27.","DOI":"10.3390\/molecules27010222"},{"key":"ref_24","doi-asserted-by":"crossref","unstructured":"Chen, G.-L., Zheng, F.-J., Lin, B., Yang, Y.-X., Fang, X.-C., Verma, K.K., and Yang, L.-F. (2023). Vinegar: A potential source of healthy and functional food with special reference to sugarcane vinegar. Front. Nutr., 10.","DOI":"10.3389\/fnut.2023.1145862"},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1085\/jgp.201110615","article-title":"A TRPA1-dependent mechanism for the pungent sensation of weak acids","volume":"137","author":"Wang","year":"2011","journal-title":"J. Gen. Physiol."},{"key":"ref_26","doi-asserted-by":"crossref","unstructured":"Rosa, A., Loy, F., Pinna, I., and Masala, C. (2022). Role of aromatic herbs and spices in salty perception of patients with hyposmia. Nutrients, 14.","DOI":"10.3390\/nu14234976"},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Rosa, A., Pinna, I., Piras, A., Porcedda, S., and Masala, C. (2023). Sex differences in the bitterness perception of an aromatic myrtle bitter liqueur and bitter compounds. Nutrients, 15.","DOI":"10.3390\/nu15092030"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"1089","DOI":"10.1007\/s00217-021-03948-y","article-title":"Wild and cultivated plants used in traditional alcoholic beverages in Italy: An ethnobotanical review","volume":"248","author":"Motti","year":"2022","journal-title":"Eur. Food Res. Technol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"276","DOI":"10.1002\/fft2.37","article-title":"Myrtle (Myrtus communis L.) berries, seeds, leaves, and essential oils: New undiscovered sources of natural compounds with promising health benefits","volume":"1","author":"Giampieri","year":"2020","journal-title":"Food Front."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"1242","DOI":"10.1016\/j.foodchem.2010.05.094","article-title":"Chemical composition and antioxidant activities of Myrtus communis L. berries extracts","volume":"123","author":"Tuberoso","year":"2010","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Rosa, A., Isola, R., Nieddu, M., and Masala, C. (2020). The Role of lipid composition in the sensory attributes and acceptability of the salted and dried mullet roes (Bottarga): A study in human and animal models. Nutrients, 12.","DOI":"10.3390\/nu12113454"},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"1591","DOI":"10.1002\/mds.26424","article-title":"MDS clinical diagnostic criteria for Parkinson\u2019s disease","volume":"30","author":"Postuma","year":"2015","journal-title":"Mov. Disord."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"242","DOI":"10.1007\/s00415-009-0088-y","article-title":"\u201cTaste strips\u201d\u2014A rapid, lateralized, gustatory bedside identification test based on impregnated filter papers","volume":"256","author":"Landis","year":"2009","journal-title":"J. Neurol."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"237","DOI":"10.1007\/s00405-006-0173-0","article-title":"Normative data for the \u201cSniffin\u2019 Sticks\u201d including tests of odor identification, odor discrimination, and olfactory thresholds: An upgrade based on a group of more than 3000 subjects","volume":"264","author":"Hummel","year":"2007","journal-title":"Eur. Arch. Otorhinolaryngol."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"705","DOI":"10.1093\/chemse\/bjp057","article-title":"High test-retest reliability of the extended version of the \u201cSniffin\u2019 Sticks\u201d test","volume":"34","author":"Haehner","year":"2009","journal-title":"Chem. Senses"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"719","DOI":"10.1007\/s00405-018-5248-1","article-title":"Updated Sniffin\u2019 Sticks normative data based on an extended sample of 9139 subjects","volume":"276","author":"Oleszkiewicz","year":"2019","journal-title":"Eur. Arch. Otorhinolaryngol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1007\/s10072-014-1921-3","article-title":"Montreal Cognitive Assessment (MoCA)-Italian version: Regression based norms and equivalent scores","volume":"36","author":"Conti","year":"2015","journal-title":"Neurol. Sci."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"6005","DOI":"10.1002\/jsfa.11953","article-title":"Flavoring of sea salt with Mediterranean aromatic plants affects salty taste perception","volume":"102","author":"Rosa","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"556","DOI":"10.1017\/S0029665112000742","article-title":"Ageing and taste","volume":"71","author":"Methven","year":"2012","journal-title":"Proc. Nutr. Soc."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.neuroimage.2015.06.017","article-title":"Neural processing of basic tastes in healthy young and older adults\u2014An fMRI study","volume":"119","author":"Hoogeveen","year":"2015","journal-title":"Neuroimage"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"845","DOI":"10.1093\/chemse\/26.7.845","article-title":"Taste perception with age: Generic or specific losses in threshold sensitivity to the five basic tastes?","volume":"26","author":"Mojet","year":"2001","journal-title":"Chem. Senses"},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"493","DOI":"10.1037\/0735-7044.115.2.493","article-title":"Hunger selectively modulates corticolimbic activation to food stimuli in humans","volume":"115","author":"LaBar","year":"2001","journal-title":"Behav Neurosci."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"B91","DOI":"10.1093\/gerona\/51A.1.B91","article-title":"Age and systemic acid-base equilibrium: Analysis of published data","volume":"51","author":"Frassetto","year":"1996","journal-title":"J. Gerontol. Ser. A Biol. Sci. Med. Sci."},{"key":"ref_44","doi-asserted-by":"crossref","unstructured":"Solla, P., Masala, C., Ercoli, T., Frau, C., Bagella, C., Pinna, I., Loy, F., and Defazio, G. (2023). Olfactory Impairment Correlates with Executive Functions Disorders and Other Specific Cognitive Dysfunctions in Parkinson\u2019s Disease. Biology, 12.","DOI":"10.3390\/biology12010112"},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1764","DOI":"10.1007\/s00415-018-8913-9","article-title":"Correlation among olfactory function, motors\u2019 symptoms, cognitive impairment, apathy, and fatigue in patients with Parkinson\u2019s disease","volume":"265","author":"Masala","year":"2018","journal-title":"J. Neurol."},{"key":"ref_46","doi-asserted-by":"crossref","unstructured":"Masala, C., Loy, F., Piras, R., Liscia, A., Fadda, L., Moat, A., Solla, P., and Defazio, G. (2020). Effect of olfactory and gustatory dysfunction and motor symptoms on body weight in patients with Parkinson\u2019s Disease. Brain Sci., 10.","DOI":"10.3390\/brainsci10040218"},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1007\/s11065-023-09578-3","article-title":"The Association Between Neurocognitive Disorders and Gustatory Dysfunction: A Systematic Review and Meta-Analysis","volume":"34","author":"Mantovani","year":"2024","journal-title":"Neuropsychol. Rev."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/B978-0-444-63855-7.00020-4","article-title":"Chemosensory dysfunction in neurodegenerative diseases","volume":"164","author":"Doty","year":"2019","journal-title":"Handb. Clin. Neurol."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.jns.2011.06.020","article-title":"Motor and non-motor correlates of olfactory dysfunction in Parkinson\u2019s disease","volume":"310","author":"Berendse","year":"2011","journal-title":"J. Neurol. Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"490","DOI":"10.1016\/j.parkreldis.2008.12.005","article-title":"Prevalence of smell loss in Parkinson\u2019s disease\u2014A multicenter study","volume":"15","author":"Haehner","year":"2009","journal-title":"Parkinsonism Relat. Disord."},{"key":"ref_51","doi-asserted-by":"crossref","unstructured":"Ercoli, T., Masala, C., Cadeddu, G., Mascia, M.M., Orofino, G., Gigante, A.F., Solla, P., Defazio, G., and Rocchi, L. (2022). Does Olfactory Dysfunction Correlate with Disease Progression in Parkinson\u2019s Disease? A Systematic Review of the Current Literature. Brain Sci., 12.","DOI":"10.3390\/brainsci12050513"},{"key":"ref_52","doi-asserted-by":"crossref","unstructured":"Fagundo, A.B., Jim\u00e9nez-Murcia, S., Giner-Bartolom\u00e9, C., Islam, M.A., de la Torre, R., Pastor, A., Casanueva, F.F., Crujeiras, A.B., Granero, R., and Ba\u00f1os, R. (2015). Modulation of Higher-Order Olfaction Components on Executive Functions in Hu-mans. PLoS ONE, 10.","DOI":"10.1371\/journal.pone.0130319"},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1007\/s00702-019-01996-z","article-title":"Olfaction and taste in Parkinson\u2019s disease: The association with mild cognitive impairment and the single cognitive domain dysfunction","volume":"126","author":"Cecchini","year":"2019","journal-title":"J. Neural. Transm."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"570","DOI":"10.1007\/BF03654833","article-title":"Taste loss in the elderly: Epidemiology, causes and consequences","volume":"24","author":"Imoscopi","year":"2012","journal-title":"Aging Clin. Exp. Res."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/B978-0-12-375003-7.00008-X","article-title":"Genetics of taste and smell: Poisons and pleasures","volume":"94","author":"Reed","year":"2010","journal-title":"Prog. Mol. Biol. Transl. Sci."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1093\/chemse\/25.3.331","article-title":"Decline in taste and odor discrimination abilities with age, and relationship between gustation and olfaction","volume":"25","author":"Kaneda","year":"2000","journal-title":"Chem. Senses"},{"key":"ref_57","first-page":"20416695211020331","article-title":"Olfaction and aging: A review of the current state of research and future directions","volume":"12","author":"Olofsson","year":"2021","journal-title":"Iperception"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"208","DOI":"10.3389\/fnagi.2020.00208","article-title":"Age-related olfactory dysfunction: Epidemiology, pathophysiology, and clinical management. Front","volume":"12","author":"Kondo","year":"2020","journal-title":"Aging Neurosci."},{"key":"ref_59","doi-asserted-by":"crossref","unstructured":"Barrag\u00e1n, R., Coltell, O., Portol\u00e9s, O., Asensio, E.M., Sorl\u00ed, J.V., Ortega-Azor\u00edn, C., Gonz\u00e1lez, J.I., S\u00e1iz, C., Fern\u00e1ndez-Carri\u00f3n, R., and Ordovas, J.M. (2018). Bitter, sweet, salty, sour and umami taste perception decreases with age: Sex-specific analysis, modulation by genetic variants and taste-preference associations in 18- to 80-year-old subjects. Nutrients, 10.","DOI":"10.3390\/nu10101539"},{"key":"ref_60","doi-asserted-by":"crossref","unstructured":"Krapac, M., Major, N., Plav\u0161a, T., Jeromel, A., Tomaz, I., and Poljuha, D. (2024). Enrichment of white wine vinegar with aromatic plants: The impact on aromatic, polyphenolic, and sensory profiles. Appl. Sci., 14.","DOI":"10.3390\/app14166909"},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.ijfoodmicro.2010.04.018","article-title":"Effect of barrel design and the inoculation of Acetobacter pasteurianus in wine vinegar production","volume":"141","author":"Hidalgo","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1093\/chemse\/bjy015","article-title":"Associations between human fungiform papillae and re-sponsiveness to oral stimuli: Effects of individual variability, population characteristics, and methods for papillae quantification","volume":"43","author":"Piochi","year":"2018","journal-title":"Chem. Senses"},{"key":"ref_63","doi-asserted-by":"crossref","unstructured":"Archer, N.S., Liu, D., Shaw, J., Hannan, G., Duesing, K., and Keast, R. (2016). A comparison of collection techniques for gene expression analysis of human oral taste tissue. PLoS ONE, 11.","DOI":"10.1371\/journal.pone.0152157"},{"key":"ref_64","doi-asserted-by":"crossref","unstructured":"Tepper, B.J., Melis, M., Koelliker, Y., Gasparini, P., Ahijevych, K.L., and Barbarossa, I.T. (2017). Factors influencing the phenotypic characterization of the oral marker. PROP. Nutrients, 9.","DOI":"10.3390\/nu9121275"},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"381","DOI":"10.1016\/j.physbeh.2012.09.010","article-title":"Why do some like it hot? Genetic and environmental contributions to the pleasantness of oral pungency","volume":"107","author":"Silventoinen","year":"2012","journal-title":"Physiol. Behav."},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/j.appet.2011.09.018","article-title":"Comparison of sensory, physiological, personality, and cultural attributes in regular spicy food users and non-users","volume":"58","author":"Ludy","year":"2012","journal-title":"Appetite"},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"104112","DOI":"10.1016\/j.foodqual.2020.104112","article-title":"Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response","volume":"88","author":"Piochi","year":"2021","journal-title":"Food Qual."},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1016\/j.ijpsycho.2007.03.007","article-title":"Interactions between the chemical senses: Trigeminal function in patients with olfactory loss","volume":"65","author":"Frasnelli","year":"2007","journal-title":"Int. J. Psychophysiol."}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/17\/1\/105\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T16:56:29Z","timestamp":1760115389000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/17\/1\/105"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,12,30]]},"references-count":68,"journal-issue":{"issue":"1","published-online":{"date-parts":[[2025,1]]}},"alternative-id":["nu17010105"],"URL":"https:\/\/doi.org\/10.3390\/nu17010105","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,12,30]]}}}