WordNet

perceive by the sense of taste; "Can you taste the garlic?"
a kind of sensing; distinguishing substances by means of the taste buds; "a wine tasting" (同)tasting
delicate discrimination (especially of aesthetic values); "arrogance and lack of taste contributed to his rapid success"; "to ask at that particular time was the ultimate in bad taste" (同)appreciation, discernment, perceptiveness
the faculty of distinguishing sweet, sour, bitter, and salty properties in the mouth; "his cold deprived him of his sense of taste" (同)gustation, sense of taste, gustatory modality
a small amount eaten or drunk; "take a taste--youll like it" (同)mouthful
the sensation that results when taste buds in the tongue and throat convey information about the chemical composition of a soluble stimulus; "the candy left him with a bad taste"; "the melon had a delicious taste" (同)taste_sensation, gustatory_sensation, taste perception, gustatory perception
a brief experience of something; "he got a taste of life on the wild side"; "she enjoyed her brief taste of independence"
have flavor; taste of something (同)savor, savour
distinguish flavors; "We tasted wines last night"
experience briefly; "The ex-slave tasted freedom shortly before she died"
taking a small amount into the mouth to test its quality; "cooking was fine but it was the savoring that he enjoyed most" (同)savoring, savouring, relishing, degustation
a small amount (especially of food or wine)

PrepTutorEJDIC

〈C〉〈U〉『味覚』 / 〈C〉〈U〉(…の)『味』,風味《+of+名》 / 〈C〉《単数形で》(食物などの)一口,一なめ《+of+名》 / 〈C〉《単数形で》(…の)ちょっとした経験《+of+名》 / 〈C〉〈U〉(…の)『好み』,趣味《+in(for)+名》 / 〈U〉趣,品 / 〈U〉鑑賞力,審美眼,センス / …‘を'『味わう』,試食する,試飲する / …‘を'食べる,口にする / …‘の'『味の感ずる』 / …‘を'経験する / 『味がする』《taste+形〈補〉…の味がする》 / 〈人が〉味を感じる
(舌・鼻に)刺激のある,ひりひりする / (言葉・態度・気質が)しんらつな,とげとげしい

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1. 味覚および嗅覚障害の解剖学および病因 anatomy and etiology of taste and smell disorders
2. 味覚および嗅覚障害の評価および治療 evaluation and treatment of taste and smell disorders
3. 妊娠での母体の消化管の変化 maternal gastrointestinal tract adaptation to pregnancy
4. 正常な加齢 normal aging
5. 頭頸部癌の初期治療中の合併症のマネージメントおよび予防 management and prevention of complications during initial treatment of head and neck cancer

The effect of phenol composition on the sensory profile of smoke affected wines.

Kelly D1, Zerihun A2.
Molecules (Basel, Switzerland).Molecules.2015 May 26;20(6):9536-49. doi: 10.3390/molecules20069536.
Vineyards exposed to wildfire generated smoke can produce wines with elevated levels of lignin derived phenols that have acrid, metallic and smoky aromas and flavour attributes. While a large number of phenols are present in smoke affected wines, the effect of smoke vegetation source on the sensory
PMID 26016545

Miller AE1, Chambers DH.
Journal of food science.J Food Sci.2013 Jun;78(6):S887-93. doi: 10.1111/1750-3841.12127. Epub 2013 Apr 29.
Seven black walnut cultivars, Brown Nugget, Davidson, Emma K, Football, Sparks 127, Sparrow, and Tomboy, were evaluated by descriptive sensory analysis. Seven trained panelists developed a lexicon for the black walnuts and scored the intensities of the samples for 22 flavor attributes. Results showe
PMID 23627833

Relationship of intake of plant-based foods with 6-n-propylthiouracil sensitivity and food neophobia in Japanese preschool children.

Tsuji M1, Nakamura K, Tamai Y, Wada K, Sahashi Y, Watanabe K, Ohtsuchi S, Ando K, Nagata C.
European journal of clinical nutrition.Eur J Clin Nutr.2012 Jan;66(1):47-52. doi: 10.1038/ejcn.2011.127. Epub 2011 Jul 6.
BACKGROUND/OBJECTIVES: Diets rich in plant-based foods such as vegetables, fruits and soy foods have been suggested to have beneficial effects on health. However, phytochemicals contained in plant-based foods are generally bitter and acrid. We investigated whether intake of vegetables, fruits and so
PMID 21731040

端本謙一,細越政敏,須藤 (河内) 裕美,酒井昇
日本食品工学会誌 6(1), 65-72, 2005
芯物質としてのフマル酸と膜材としてのナタネ硬化油 (mp67.5℃) を7: 3で高速撹拌して得られたマイクロカプセルを用い, 中性コンニャクの製造方法を検討した.<BR>コンニャクゾル中のマイクロカプセルを均一に分散させておくためには, 高温でコンニャクゾルの粘度の立ち上がりを大きくする必要があり, 反対に, マイクロカプセルからのフマル酸の放出を制御するには膨潤温度は低いほどよいこ …
NAID 130004039934

三浦於莵,興津寛,武島英人,土屋喬,斎藤輝夫,白石佳正,渡辺裕
日本東洋醫學雜誌 52(2), 191-205, 2001-09-20
春季花粉症患者の漢方治療が有効であった69例(男24名女45名)を, 有効方剤に基づき分類し, 花粉症発生時期, 自他覚症状などを比較し, それらの東洋医学的病態を分析する事で, 花粉症の病態像を検討した。その結果, 以下の3群と特殊な病態群(4例)に分類された。すなわち, (1)辛温解表剤有効群(23例)。本群は1月下旬より2月中旬に初発し, 多くは虚証の素因を有し, 風寒証の花粉症と考えたれた …
NAID 110004002035

日笠穣,山本巌,成川一郎
日本東洋医学雑誌 44(4), 583-587, 1994
葛根湯など辛温解表薬の内服の際には, 経験的に温服が重要とされているが, 冷服との効果の差についてはほとんど報告はない。冷温水や温食物が体温に与える影響についても同様である。温服の意義を考察するために, 60℃の温湯180ml, 10℃の冷水180mlを成人10名に飲ませ, 鼓膜温を測定した。さらに70℃の汁400mlを含む天ぷらそばを食べた際の鼓膜温の変化も測定した。温湯の内服では8名に発汗があ …
NAID 130001417100