A new study removes bitter-tasting compounds from flaxseed oil, preserving its health-beneficial fatty acids and extending its shelf life. The approach uses bleaching earth to selectively reduce cyclolinopeptides, resulting in a flavor-stable oil that remains milder for longer.
SourceLeibniz-Institut für Lebensmittel-Systembiologie an der TU München·JournalApplied Food Research·TypeExperimental study·DateApr 20, 2026
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Research shows that bitter taste receptors can be activated by steroid hormones, influencing physiological processes. The study found that certain hormone types, like progesterone and testosterone, activate these receptors, which may play a role in pregnancy-related taste changes or stress-induced physiological responses.
SourceLeibniz-Institut für Lebensmittel-Systembiologie an der TU München·JournalAnnals of the New York Academy of Sciences·TypeExperimental study·DateJan 28, 2026
A new study uses a fruit fly model to investigate the genetic basis of cocaine addiction. By genetically modifying bitter-sensing receptors in fruit flies, researchers found that these flies developed a preference for cocaine over sugar. This study suggests that genes involved in human cocaine addiction may also be active in fruit flies.
SourceSociety for Neuroscience·JournalJNeurosci·DateJun 2, 2025
A new method, conditioned taste aversion, has been trialled to protect freshwater crocodiles from deadly invasive cane toads. The trial was successful in reducing crocodile death rates by up to 95% in areas where cane toads were present.
SourceMacquarie University·JournalProceedings of the Royal Society B Biological Sciences·TypeExperimental study·DateAug 13, 2024
A team of international researchers have successfully conditioned red foxes to avoid native prey by associating it with nauseous chemicals. The study, published in Conservation Science and Practice, used levamisole to induce nausea and vomiting in the predators. By hiding the taste and smell of the chemical, the researchers were able t...
SourceUniversity of South Australia·JournalConservation Science and Practice·TypeExperimental study·DateAug 16, 2023
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Researchers at the University of British Columbia identified a new high-salt receptor, IR7c, in fruit flies that governs their ability to detect dangerously high concentrations of salt. This discovery provides insights into how animals sense and avoid excessive salt, which is essential for survival but can be toxic in high amounts.
SourceUniversity of British Columbia·JournalCurrent Biology·TypeExperimental study·DateJun 29, 2022
Researchers found that children tend to have similar levels of sulfur volatiles in their saliva as their parents, suggesting shared oral microbiomes. Children who produce high amounts of sulfur volatiles dislike raw Brassica vegetables the most.
SourceAmerican Chemical Society·JournalJournal of Agricultural and Food Chemistry·DateSep 22, 2021
Research found that aging elicits changes in taste preferences, with older animals preferring less sweet and umami tastes and more bitter tastes. Despite no differences in neural activity, these age-related changes were observed in behavioral studies.
SourceSociety for the Study of Ingestive Behavior·DateJul 30, 2013