ReviewNutrients2019
Taste Perception of Nutrients Found in Nutritional Supplements: A Review.
Review in Nutrients, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 51 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
51 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Pooled it
- Global hotspots and trends of nutritional supplements for sick populations from 2000 to 2024.Frontiers in nutrition · 2025Pooled it
- Assessing the adherence and acceptability to iron and folic acid compared with multiple micronutrient supplements during pregnancy: a cluster-randomized noninferiority trial in Cambodia.The American journal of clinical nutrition · 2025Trial
- Lessons learned from two clinical trials on nutritional supplements to reduce aggressive behaviour.Journal of evaluation in clinical practice · 2022Trial
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Comprehensive Taste Profile Assessment of Underexplored Amino Acids and Protein Derivatives in Umami and Koku.Foods (Basel, Switzerland) · 2026Article
- Ingredients to Mask the Aversive Taste of Medicines: Lessons from the Pharmaceutical and Food Industries and Home Remedies Adopted by Caregivers.Foods (Basel, Switzerland) · 2026Review
- Sensory Acceptability and Sensory Profiles of Flavoured Foods for Special Medical Purposes: A Quantitative Descriptive Analysis.Journal of clinical medicine · 2026Article
- From Composition to Acceptance: Linking Nutritional, Structural and Sensory Attributes in Clean-Label Breads.Foods (Basel, Switzerland) · 2026Article
- Integrated Metabolomics and Transcriptomics Reveal Bitter Compounds and Synthetic Pathways in the Special-Germplasm Bitter-TastingPlants (Basel, Switzerland) · 2026Article
- Insights in efficacy of simple oral nutritional supplements after gastrectomy for gastric cancer.Hepatobiliary surgery and nutrition · 2025Article
- Development of Spirulina-Enriched Fruit and Vegetable Juices: Nutritional Enhancement, Antioxidant Potential, and Sensory Challenges.Foods (Basel, Switzerland) · 2025Article
- Soy Sauce Fermentation withFoods (Basel, Switzerland) · 2025Article
- Toward a Comprehensive Understanding of Flavor of Sunflower Products: A Review of Confirmed and Prospective Aroma- and Taste-Active Compounds.Foods (Basel, Switzerland) · 2025Review
- Sensory and Omics approaches reveal the impact of heat treatment before fermentation on kiwi wine.NPJ science of food · 2025Article
- Effects of Glutathione-Enriched Inactive Dry Yeast on the Flavor Profile of Kiwi Wine.Foods (Basel, Switzerland) · 2025Article
- A sensor-actuator-coupled gustatory interface chemically connecting virtual and real environments for remote tasting.Science advances · 2025Article
- Sensory Evaluation of Effervescent Nutritional Supplements: Identification and Characterisation of Off-Tastes.Molecules (Basel, Switzerland) · 2025Article
- Metabolomics analysis reveals the bitter active ingredients inFrontiers in nutrition · 2025Article
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nutritional supplements are prescribed when one's nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the effectiveness of the treatment. In this manuscript, we provide an overview of the sensory characteristics and the sensing receptor mechanism of the main compounds present in oral nutritional supplements, such as amino acids, minerals, fatty acids, and vitamins. Part of this article is devoted to the development of new masking strategies and the corresponding potential influence at the industrial level.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.