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"
remove the ovaries of; "Is your cat spayed?" (同)neuter, spay, castrate
make an alteration to; "This dress needs to be altered"
changed in form or character without becoming something else; "the altered policy promised success"; "following an altered course we soon found ourselves back in civilization"; "he looked...with clouded eyes and with an altered manner of breathing"- Charles Dickens
having testicles or ovaries removed (同)neutered
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
(形・性質などの点で)…'を'変える,改める / 変わる,改まる

UpToDate Contents

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1. 正常な加齢normal aging [show details]
… Loss of taste in older patients is in large part due to decreased olfaction rather than taste itself. Decreased taste and smell sensation may result… may be variably defined: death, cardiac arrest, hospital admission, or onset of a symptom such as confusion or incontinence. Aging itself brings the individual closer to the precipice by the loss of physiologic …
2. 高齢者の栄養：高齢者における栄養上の問題geriatric nutrition nutritional issues in older adults [show details]
… The number of taste buds remains constant, but thresholds for recognition of salt and other specific tastes increase. Impaired taste and smell likely alter… supplementation should be routinely recommended to older adults remains a source of some controversy and confusion. Many older adults use MVI supplements. In the 1999 to 2000 National Health and Nutrition Examination…
3. 緩和ケアにおける疼痛以外の一般的症状マネージメントの概要overview of managing common non pain symptoms in palliative care [show details]
…dry mouth, is a common symptom affecting patients with a life-limiting illness. A dry mouth can alter taste and make it difficult for patients to eat and swallow . There are a number of causes for xerostomia …
4. 成人の軽度外傷性脳損傷（脳振とう）の急性期治療acute mild traumatic brain injury concussion in adults [show details]
…intracranial artery or vein . Signs include worsening headache, focal neurologic signs, confusion, and lethargy, which may progress to loss of consciousness or even death. In the setting of substantive …
5. 緩和ケアにおける症状の評価へのアプローチapproach to symptom assessment in palliative care [show details]
…were on a median number of four drugs that were associated with xerostomia . A dry mouth can alter taste and make it difficult for patients to eat and swallow. Patients with xerostomia may also complain …

English Journal

Functional, textural and sensory properties of dry pasta supplemented with lyophilized tomato matrix or with durum wheat bran extracts produced by supercritical carbon dioxide or ultrasound.

Pasqualone A1, Gambacorta G2, Summo C2, Caponio F2, Di Miceli G3, Flagella Z4, Marrese PP5, Piro G5, Perrotta C5, De Bellis L5, Lenucci MS5.
Food chemistry.Food Chem.2016 Dec 15;213:545-53. doi: 10.1016/j.foodchem.2016.07.006. Epub 2016 Jul 5.
A study was carried out to produce functional pasta by adding bran aqueous extract (BW) and bran oleoresin (BO) obtained using ultrasound and supercritical CO2, respectively, or a powdery lyophilized tomato matrix (LT). The bioactive compounds, hydrophilic and lipophilic antioxidant activity (HAA an
PMID 27451216
PMID 27263068

Sensory aspects in myasthenia gravis: A translational approach.

Leon-Sarmiento FE1, Leon-Ariza JS2, Prada D3, Leon-Ariza DS4, Rizzo-Sierra CV5.
Journal of the neurological sciences.J Neurol Sci.2016 Sep 15;368:379-88. doi: 10.1016/j.jns.2016.07.014. Epub 2016 Jul 9.
Myasthenia gravis is a paradigmatic muscle disorder characterized by abnormal fatigue and muscle weakness that worsens with activities and improves with rest. Clinical and research studies done on nicotinic acetylcholine receptors have advanced our knowledge of the muscle involvement in myasthenia.
PMID 27538668