.
align="center">
42
Melania Melis and lole Tomassini Barbarossa, «Taste Perception».
43
Beverly J. Cowart, «Taste».
44
Allen A. Lee and Chung Owyang, «Sugars, Sweet Taste Receptors, and Brain Responses», Nutrients 9, no. 7 [July 2017]: 653, doi.org/10.3390/nu9070653.
45
Lee and Owyang, «Sugars».
46
Julie A. Mennella, Danielle R. Reed, Phoebe S. Mathew, Kristi M. Roberts, and Corrine J. Mansfield, «„A Spoonful of Sugar Helps the Medicine Go Down“: Bitter Masking by Sucrose among Children and Adults», Chemical Senses 40, no. 1 [January 2015]: 17–25, doi.org/10.1093/chemse/bju053.
47
Specialty Coffee Association, «Less Strong, More Sweet», 25 Magazine, November 28, 2019, https://sca. coffee/sca-news/25-magazine/issue-11/less-strong-more-sweet.
48
Specialty Coffee Association, «Less Strong».
49
Fernandez-Alduenda and Giuliano, «Cupping Handbook», 50.
50
«How Is It That Coffee Still Tastes Sweet, Even Though in Scientific Literature We're Told All – Or Almost All – the Sugars Have Been Caramelised», Barista Hustle, November 16, 2018, www.baristahustle.com/knowledgebase/how-is-it-that-coffee-still-tastes-sweet.
51
Specialty Coffee Association, «The Coffee Science Foundation Announces New 'Sweetness in Coffee' Research with the Ohio State University», SCA. coffee, December 20, 2022, sca. coffee/sca-news/the-coffee-science-foundation-announces new-sweetness-in-coffee-research.
52
Melis and Barbarossa, «Taste Perception».
53
«Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake», in Strategies to Reduce Sodium Intake in the United States, eds. Jane E. Hen-ney, Christine L. Taylor, and Caitlin S. Boon [Washington, DC: The National Academies Press, 2010].
54
Jeremy M. Berg, John L. Tymoczko, and Lubert Stryer, «Taste Is a Combination of Senses that Function by Different Mechanisms», in Biochemistry, 5th ed. [New York: W. H. Freeman, 2020].
55
«Why Your Coffee Tastes Salty + How to Fix It», Angry Espresso, accessed August 25, 2022, www.angryespresso.com/post/why-your-coffee-tastes-salty-how-to-fix-it.
56
Melis and Barbarossa, «Taste Perception».
57
Nirupa Chaudhari, Elizabeth Pereira, and Stephen D. Roper, «Taste Receptors for Uma-mi: The Case for Multiple Receptors», American Journal of Clinical Nutrition 90, no. 3 [September 2009]: 738S-742S, doi.org/10.3945/ajcn.2009.27462H.
58
Chaudhari, Pereira, and Roper, «Taste Receptors for Umami».
59
«Umami: The 5th Taste Loved by a World Barista Champion: In 3 Videos», Perfect Daily Grind, July 1,2016, perfectdailygrind.com/2016/07/umami-the-5th-taste – loved-by-a-world-barista-champion-in-3-videos.
60
Nicholas Archer, «Blame It on Mum and Dad: How Genes Influence What We Eat», The Conversation, September 28, 2015, theconversation.com/blame-it-on-mum-and-dad-how-genes-influence-what-we-eat-45244.
61
Archer, «Blame It».
62
Students of PSY3031, «Supertasters», in Introduction to Sensation 8 Perception, University of Minnesota, pressbooks. umn. edu/sensationandperception.
63
L. C. Kaminski, S. A. Henderson, and A. Drewnowski, «Young Women's Food Preferences and Taste Responsiveness to 6-n-propylthiouracil [PROP]», Physiology and Behavior 68, no. 5 [March 2000]: 691–697, doi.org/10.1016/S0031-9384[99]00240-1; Diane Catanzaro, Emily С Chesbro, and Andrew J. Velkey, «Relationship Between Food Preferences and Prop Taster Status of College Students», Appetite 68 [September 2013]: 124–131, doi.org/10.1016/j. appet.2013.04.025; Agnes Ly and Adam Drewnowski, «PROP [6-n-Propylthiouracil] Tasting and Sensory Responses to Caffeine, Sucrose, Neohesperidin Dihydrochalcone and Chocolate», Chemical Senses 26, no. 1 [January 2001]: 41–47, doi.org/10.1093/chemse/26.1.41.
64
Это упражнение было адаптировано экспертом по вопросам вкуса Бет Киммерле. Вы можете увидеть, как она демонстрирует это упражнение для журнала Wired по ссылке: youtu. be/MtMkU-1p7-0.