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)
the state of being blind or lacking sight (同)sightlessness, cecity

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
盲目 / 無知,盲信

UpToDate Contents

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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. 食物アレルギーの診断およびマネージメントのための経口負荷試験 oral food challenges for diagnosis and management of food allergies
3. 小児および思春期における亜鉛の欠乏および補充 zinc deficiency and supplementation in children and adolescents
4. 脳振盪および軽度外傷性脳損傷 concussion and mild traumatic brain injury
5. 食物中の微量ミネラルの概要 overview of dietary trace minerals

English Journal

Progress and renewal in gustation: new insights into taste bud development.

Barlow LA1.
Development (Cambridge, England).Development.2015 Nov 1;142(21):3620-9. doi: 10.1242/dev.120394.
The sense of taste, or gustation, is mediated by taste buds, which are housed in specialized taste papillae found in a stereotyped pattern on the surface of the tongue. Each bud, regardless of its location, is a collection of ∼100 cells that belong to at least five different functional classes, wh
PMID 26534983

[Impact of Microsurgical Exstirpation of Vestibular Schwannomas on the Sense of Taste].

Boeßert P1, Hempel JM2, van Ewijk R3, Mann WJ4, Haxel BR5.
Laryngo- rhino- otologie.Laryngorhinootologie.2015 Oct 28. [Epub ahead of print]
Patients with single sided vestibular schwannoma may report about a taste dysfunction apart from the well known cardinal symptoms. Very few data are published so far on that topic. The aim of this study was to investigate the influence of microsurgery for vestibular schwannomas on taste perception p
PMID 26509472

[Cranial nerve palsy and ageusia caused by carotid artery dissection].

Schaumberg J1, Lettow I2, Eckert B3, Heuer B4, Röther J2.
Der Nervenarzt.Nervenarzt.2015 Oct;86(10):1268-9. doi: 10.1007/s00115-015-4399-1.
PMID 26215145

Japanese Journal

〔研究ノート〕味盲と味覚受容体発現との関連

岡田友佳,高尾哲也
學苑 842, 36-40, 2010-12-01
… The authors examined the association of the expression of taste receptors and taste blindness. … They were tested for whether they could taste phenylthiocarbamide(PTC). … Four students, or 19% of the subjects, turned out to have taste blindness where PTC is concerned. …
NAID 110009422466

エイの魚食文化と地域性

冨岡典子,太田暁子,志垣瞳 [他],福本タミ子,藤田賞子,水谷令子
日本調理科学会誌 43(2), 120-130, 2010-04-05
日本においてエイの食習慣が形成された背景および地域性を明らかにすることを目的に,「平成15・16年度日本調理科学会特別研究-魚介類の調理」および『日本の食生活全集』を主な資料として検討した結果,以下のことが明らかになった。エイは,東北,近畿,中国地方の海から遠い内陸部や山間部地域の晴れ食には欠くことのできない食べ物として供されていた。エイの魚肉は尿素含量が高く,魚類としては腐敗しにくい特性を持ち, …
NAID 110007610379

エイの魚食文化と地域性

冨岡典子,太田暁子,志垣瞳,福本タミ子,藤田賞子,水谷令子
日本調理科学会誌 43(2), 120-130, 2010
日本においてエイの食習慣が形成された背景および地域性を明らかにすることを目的に，「平成15・16年度日本調理科学会特別研究―魚介類の調理」および『日本の食生活全集』を主な資料として検討した結果，以下のことが明らかになった。エイは，東北，近畿，中国地方の海から遠い内陸部や山間部地域の晴れ食には欠くことのできない食べ物として供されていた。エイの魚肉は尿素含量が高く，魚類としては腐敗しにくい特性を持ち， …
NAID 130004700848