The taste of things to come

Expectant mothers are barraged with advice from friends, family, and physicians about what to eat while pregnant and breast-feeding. Most of that advice is focused on nutrition, but in recent years scientists have begun to explore another important aspect of early food experience-flavor. Although so...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Science (American Association for the Advancement of Science) 2014-08, Vol.345 (6198), p.750-751
1. Verfasser:	Underwood, Emily
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bitterness Diet Female Fetus - physiology Flavours Food Preferences Foods Humans Inclination Infant Infant, Newborn - physiology Infants Mice Mothers NEWS Nutrition Olfactory Receptor Neurons - physiology Physicians Pregnancy Taste Taste Perception
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

container_end_page	751
container_issue	6198
container_start_page	750
container_title	Science (American Association for the Advancement of Science)
container_volume	345
creator	Underwood, Emily
description	Expectant mothers are barraged with advice from friends, family, and physicians about what to eat while pregnant and breast-feeding. Most of that advice is focused on nutrition, but in recent years scientists have begun to explore another important aspect of early food experience-flavor. Although some preferences, such as a love for sweetness and an aversion to bitterness, are genetically determined, a growing body of evidence suggests that the majority of our idiosyncratic inclinations for different flavors are not innate, but rather learned. Indeed, studies in human infants and animals suggest that we may start to learn and love different flavors as early as in the womb.
doi_str_mv	10.1126/science.345.6198.750
format	Article
fullrecord	<record><control><sourceid>jstor_proqu</sourceid><recordid>TN_cdi_proquest_miscellaneous_1904244340</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><jstor_id>24917158</jstor_id><sourcerecordid>24917158</sourcerecordid><originalsourceid>FETCH-LOGICAL-c507t-df188c10899d171f7595e84e1a59c8ad1b6afd1de4be70da2ade9ee53d4d56213</originalsourceid><addsrcrecordid>eNqFkD1PwzAQhi0EoqXwC_hQRpaEu9iX2COq-JIqsZTZcuMLTdU2JU4H_j2uWmDsdMP7vHenR4gbhAwxLx5C1fC64kwqygo0OisJTsQQwVBqcpCnYgggi1RDSQNxEcICIGZGnotBTpgrldNQXE_nnPQu9Jy0ddLPm_VnSPo2qdoVX4qz2i0DXx3mSHw8P03Hr-nk_eVt_DhJK4KyT32NWlcI2hiPJdYlGWKtGB2ZSjuPs8LVHj2rGZfgXe48G2aSXnkqcpQjcb_fu-nary2H3q6aUPFy6dbcboNFAyq-KxUcRzVG2hipjqNEsgQiU0RU7dGqa0PouLabrlm57tsi2J1se5Bto2y7k22j7Fi7O1zYzlbs_0q_diNwuwcWoW-7_1yZ6Im0_AFllINN</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1553705596</pqid></control><display><type>article</type><title>The taste of things to come</title><source>MEDLINE</source><source>JSTOR Archive Collection A-Z Listing</source><source>American Association for the Advancement of Science</source><creator>Underwood, Emily</creator><creatorcontrib>Underwood, Emily</creatorcontrib><description>Expectant mothers are barraged with advice from friends, family, and physicians about what to eat while pregnant and breast-feeding. Most of that advice is focused on nutrition, but in recent years scientists have begun to explore another important aspect of early food experience-flavor. Although some preferences, such as a love for sweetness and an aversion to bitterness, are genetically determined, a growing body of evidence suggests that the majority of our idiosyncratic inclinations for different flavors are not innate, but rather learned. Indeed, studies in human infants and animals suggest that we may start to learn and love different flavors as early as in the womb.</description><identifier>ISSN: 0036-8075</identifier><identifier>EISSN: 1095-9203</identifier><identifier>DOI: 10.1126/science.345.6198.750</identifier><identifier>PMID: 25124425</identifier><language>eng</language><publisher>United States: American Association for the Advancement of Science</publisher><subject>Animals ; Bitterness ; Diet ; Female ; Fetus - physiology ; Flavours ; Food Preferences ; Foods ; Humans ; Inclination ; Infant ; Infant, Newborn - physiology ; Infants ; Mice ; Mothers ; NEWS ; Nutrition ; Olfactory Receptor Neurons - physiology ; Physicians ; Pregnancy ; Taste ; Taste Perception</subject><ispartof>Science (American Association for the Advancement of Science), 2014-08, Vol.345 (6198), p.750-751</ispartof><rights>Copyright © 2014 American Association for the Advancement of Science</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c507t-df188c10899d171f7595e84e1a59c8ad1b6afd1de4be70da2ade9ee53d4d56213</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.jstor.org/stable/pdf/24917158$$EPDF$$P50$$Gjstor$$H</linktopdf><linktohtml>$$Uhttps://www.jstor.org/stable/24917158$$EHTML$$P50$$Gjstor$$H</linktohtml><link.rule.ids>314,780,784,803,2882,2883,27922,27923,58015,58248</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25124425$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Underwood, Emily</creatorcontrib><title>The taste of things to come</title><title>Science (American Association for the Advancement of Science)</title><addtitle>Science</addtitle><description>Expectant mothers are barraged with advice from friends, family, and physicians about what to eat while pregnant and breast-feeding. Most of that advice is focused on nutrition, but in recent years scientists have begun to explore another important aspect of early food experience-flavor. Although some preferences, such as a love for sweetness and an aversion to bitterness, are genetically determined, a growing body of evidence suggests that the majority of our idiosyncratic inclinations for different flavors are not innate, but rather learned. Indeed, studies in human infants and animals suggest that we may start to learn and love different flavors as early as in the womb.</description><subject>Animals</subject><subject>Bitterness</subject><subject>Diet</subject><subject>Female</subject><subject>Fetus - physiology</subject><subject>Flavours</subject><subject>Food Preferences</subject><subject>Foods</subject><subject>Humans</subject><subject>Inclination</subject><subject>Infant</subject><subject>Infant, Newborn - physiology</subject><subject>Infants</subject><subject>Mice</subject><subject>Mothers</subject><subject>NEWS</subject><subject>Nutrition</subject><subject>Olfactory Receptor Neurons - physiology</subject><subject>Physicians</subject><subject>Pregnancy</subject><subject>Taste</subject><subject>Taste Perception</subject><issn>0036-8075</issn><issn>1095-9203</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkD1PwzAQhi0EoqXwC_hQRpaEu9iX2COq-JIqsZTZcuMLTdU2JU4H_j2uWmDsdMP7vHenR4gbhAwxLx5C1fC64kwqygo0OisJTsQQwVBqcpCnYgggi1RDSQNxEcICIGZGnotBTpgrldNQXE_nnPQu9Jy0ddLPm_VnSPo2qdoVX4qz2i0DXx3mSHw8P03Hr-nk_eVt_DhJK4KyT32NWlcI2hiPJdYlGWKtGB2ZSjuPs8LVHj2rGZfgXe48G2aSXnkqcpQjcb_fu-nary2H3q6aUPFy6dbcboNFAyq-KxUcRzVG2hipjqNEsgQiU0RU7dGqa0PouLabrlm57tsi2J1se5Bto2y7k22j7Fi7O1zYzlbs_0q_diNwuwcWoW-7_1yZ6Im0_AFllINN</recordid><startdate>20140815</startdate><enddate>20140815</enddate><creator>Underwood, Emily</creator><general>American Association for the Advancement of Science</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>7U5</scope><scope>F28</scope><scope>L7M</scope></search><sort><creationdate>20140815</creationdate><title>The taste of things to come</title><author>Underwood, Emily</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c507t-df188c10899d171f7595e84e1a59c8ad1b6afd1de4be70da2ade9ee53d4d56213</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animals</topic><topic>Bitterness</topic><topic>Diet</topic><topic>Female</topic><topic>Fetus - physiology</topic><topic>Flavours</topic><topic>Food Preferences</topic><topic>Foods</topic><topic>Humans</topic><topic>Inclination</topic><topic>Infant</topic><topic>Infant, Newborn - physiology</topic><topic>Infants</topic><topic>Mice</topic><topic>Mothers</topic><topic>NEWS</topic><topic>Nutrition</topic><topic>Olfactory Receptor Neurons - physiology</topic><topic>Physicians</topic><topic>Pregnancy</topic><topic>Taste</topic><topic>Taste Perception</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Underwood, Emily</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Science (American Association for the Advancement of Science)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Underwood, Emily</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The taste of things to come</atitle><jtitle>Science (American Association for the Advancement of Science)</jtitle><addtitle>Science</addtitle><date>2014-08-15</date><risdate>2014</risdate><volume>345</volume><issue>6198</issue><spage>750</spage><epage>751</epage><pages>750-751</pages><issn>0036-8075</issn><eissn>1095-9203</eissn><abstract>Expectant mothers are barraged with advice from friends, family, and physicians about what to eat while pregnant and breast-feeding. Most of that advice is focused on nutrition, but in recent years scientists have begun to explore another important aspect of early food experience-flavor. Although some preferences, such as a love for sweetness and an aversion to bitterness, are genetically determined, a growing body of evidence suggests that the majority of our idiosyncratic inclinations for different flavors are not innate, but rather learned. Indeed, studies in human infants and animals suggest that we may start to learn and love different flavors as early as in the womb.</abstract><cop>United States</cop><pub>American Association for the Advancement of Science</pub><pmid>25124425</pmid><doi>10.1126/science.345.6198.750</doi><tpages>2</tpages><oa>free_for_read</oa></addata></record>
fulltext	fulltext
identifier	ISSN: 0036-8075
ispartof	Science (American Association for the Advancement of Science), 2014-08, Vol.345 (6198), p.750-751
issn	0036-8075 1095-9203
language	eng
recordid	cdi_proquest_miscellaneous_1904244340
source	MEDLINE; JSTOR Archive Collection A-Z Listing; American Association for the Advancement of Science
subjects	Animals Bitterness Diet Female Fetus - physiology Flavours Food Preferences Foods Humans Inclination Infant Infant, Newborn - physiology Infants Mice Mothers NEWS Nutrition Olfactory Receptor Neurons - physiology Physicians Pregnancy Taste Taste Perception
title	The taste of things to come
url	https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-14T13%3A24%3A34IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-jstor_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=The%20taste%20of%20things%20to%20come&rft.jtitle=Science%20(American%20Association%20for%20the%20Advancement%20of%20Science)&rft.au=Underwood,%20Emily&rft.date=2014-08-15&rft.volume=345&rft.issue=6198&rft.spage=750&rft.epage=751&rft.pages=750-751&rft.issn=0036-8075&rft.eissn=1095-9203&rft_id=info:doi/10.1126/science.345.6198.750&rft_dat=%3Cjstor_proqu%3E24917158%3C/jstor_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1553705596&rft_id=info:pmid/25124425&rft_jstor_id=24917158&rfr_iscdi=true