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Creator:: Flaherty, Tyler J.
Abstract:: Taste sensitivity has been considered the primary chemosensory factor in studies of chemical senses and ingestive behavior. However, recent research has shown that retronasal olfaction is at least equally important in food preference and selection. Additionally, taste has been shown to modulate perceived intensity of retronasally perceived odors. The objectives...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Tyler J

Creator:: Linscott, Tyler D.
Abstract:: The sensations of taste and smell are integral to our perception of food. Because the olfactory and gustatory systems are physiologically separate, scientists were once uncertain of whether information from these two systems interacted at the perceptual level. Recent studies suggest that taste and smell do indeed interact. Two interaction...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Tyler D. Linscott

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: brainstorming ideas and to Dr. Tyler Radniecki for agreeing to support my journey as a part of my committee

Creator:: Lapis, Trina J.
Abstract:: When it comes to carbohydrate, it has been assumed that only mono- and disaccharides, but not oligo- and polysaccharides, can be tasted. However, because of its importance in the human diet, oral detection of starch or its hydrolysis products would be beneficial. The main goal of this study was to...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Trina J

Creator:: Pullicin, Alexa J.
Abstract:: There is growing evidence that humans and other animals can taste certain starch hydrolysis products, namely, maltooligosaccharides (MOS), and that their detection is independent of the known sweet receptor, T1R2 T1R3. The overall goal of this study was to further investigate the taste perception of low degree-of-polymerization (DP) MOS in...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Alexa J. Pullicin for

Creator:: Colvin, Julie L.
Abstract:: Due to a combination of misinterpretation and misleading illustration, the premise of a “tongue map”, which indicated that sweetness could only be detected at the front of the tongue and bitterness could only be detected on the back, became wide spread. In fact, all taste qualities can be detected on...
Resource Type:: Masters Thesis
Full Text:: to thank my current and former lab mates, Alex Pullicin, Tyler Flaherty, Trina Lapis, Tyler

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: being part of my defense committee. I am especially thankful of my labmates Trina Lapis, Tyler

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: especially thankful for my labmates Trina and Tyler. You two have been a great support system and I am

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