Articles tagged with Taste
Researchers found that wine experts were more sensitive to bitter tastes than non-experts, suggesting their ability to discern small differences in wine may be innate. This could mean that expert recommendations are too subtle for average consumers to sense.
A recent study found that labeling vegetable content in snack foods does not alter taste preference in children. Instead, introducing a variety of vegetables may be more effective in promoting consumption. The study enrolled 68 elementary and middle school children and tested their preferences for labeled versus unlabeled samples.
Ichiro Matsumoto, a molecular biologist at Monell Center, has received the 2012 Ajinomoto Award for his significant contributions to understanding taste bud organization and differentiation in various vertebrate species. His research has also examined taste receptors, neural pathways, and clinical taste dysfunction.
Researchers at the University of Nottingham have discovered a way to accelerate salt delivery to the tongue, allowing for significant salt reduction in snack foods while maintaining flavor. This breakthrough has the potential to tackle high salt intake, linked to health issues like high blood pressure and cardiovascular disease.
A new study published in Psychological Science found that people rate the last chocolate as more enjoyable and favorite, regardless of flavor. The 'last-is-best' bias is a real phenomenon that affects everyday life, making judgments fairer by being aware of it.
A team of University of Alberta researchers created a new, cleaner and more efficient technology to replace salt with kokumi, a flavor enhancer that amplifies taste without sacrificing it. The product shows great potential in reducing sodium consumption in North American diets.
A study published in Social Psychological and Personality Science found that people perceive good intentions as having a positive impact on their physical experience. The research demonstrated the power of benevolence in reducing pain, increasing pleasure, and making things taste better.
A team led by UC Riverside entomologist Thomas Miller is traveling to Rwanda to help solve the mystery of a defect called 'potato taste' that's threatening the country's specialty coffee exports. The team aims to determine the cause of the defect and devise a strategy to eliminate it.
Researchers found that infants who ate starchy table foods with added salt preferred salty taste at 6 months, consuming 55% more salt. At preschool age, these children were more likely to consume plain salt, demonstrating the enduring influence of early dietary exposure.
A team of Penn researchers has discovered that the evolution of the TAS2R38 gene, responsible for bitter taste perception, was driven by factors other than taste. The study found that African populations have a broader range of PTC taste sensitivity and unique genetic variants not seen in non-Africans.
Top bartenders are ditching trial and error for a more measured approach to cocktail making, inspired by physics techniques. Rotary evaporators and thermocouples help extract flavors and balance the taste of cocktails, such as martinis and manhattans.
Shakespeare's works show that physical symptoms like dizziness and fatigue are common in characters expressing strong emotions. This data suggests the Bard was a master at portraying psychological causes of physical symptoms, making his characters more human and empathetic.
A Norwegian Institute of Public Health study investigates the impact of cross-linked polyethylene (PEX) pipes on drinking water quality. The research found that while there are no health risks associated with PEX pipes, certain types may cause prolonged undesirable taste and odor, especially when water remains in the pipes over time.
Food processors face challenges in reproducing textures with reduced ingredients, but natural alternatives like plant-based compounds and natural emulsifiers help. The American Chemical Society explores the science behind creating 'light' or '-free' versions of products.
A new magnetic tongue technology uses nuclear magnetic resonance spectroscopy to analyze food components and estimate tastes, showing promise for improving flavor detection in processed foods. The method has potential as a rapid, sensitive, and relatively inexpensive approach for food processing companies.
The Monell Center has received a $2 million NIH Core grant to enhance technological and research services. The funding will support three Research Cores providing specialized expert services, equipment, and training in chemical senses research techniques.
Researchers found that nasal congestion is linked to sensory feedback from airflow, affecting temperature and humidity. Studies suggest using optimal conditions to restore nasal airflow may help alleviate congestion.
A study found that preschoolers prefer healthy meals when a collectible toy is part of the set, influencing their perceived taste and likability. 73% of parents support such an approach, while 92% are against using collectible toys with less-healthy fast-food meals.
Research reveals that four basic tastes are processed by distinct areas of the brain, with unique taste receptors and neurons arranging discretely in a gustotopic map. This discovery sheds light on how our brains represent the last of the classical five senses.
Researchers identified over 600 volatile compounds in cocoa beans, with only 25 essential for the characteristic flavor. They developed a method to recreate the chocolate flavor using these compounds, mimicking its aroma and taste in 'recombinates'. This breakthrough could lead to improved flavors and aromas in chocolates.
As people age over 50, they lose ability to detect metallic flavors in water, including iron. This decline may lead to increased exposure to iron from drinking water, pipes, and dietary supplements, posing health concerns such as Alzheimer's disease.
Researchers report that people over age 50 tend to miss the metallic taste of iron in water, even at levels above EPA thresholds. This decline in taste perception raises health concerns for older adults who may be at increased risk for conditions like Alzheimer's disease and other age-related issues.
Researchers at Monell Chemical Senses Center discover a protein called Serca3 that terminates bitter taste signals by removing calcium from taste cells. This finding may help explain why some people are supersensitive to certain tastes and could lead to the development of medicines to minimize unpleasant side effects.
A device has been created that can automatically classify different types of cava wines, thanks to a combination of sensor systems and advanced mathematical procedures. The classification is based on the amount of sugar added during production.
Researchers found that shifting attention towards healthy food options can influence decision-making, leading to healthier choices. External cues, such as instructions to consider healthiness or tastiness, can also help individuals exhibit more self-control.
A study found that consumers prefer Chinese chocolate over Swiss when informed about its origin after tasting, contrary to expectations. The preference reversed when participants were told the country of origin before consuming the chocolate, suggesting a strong association between Switzerland and high-quality chocolate.
Scientists from Monell Center and Integral Molecular have discovered a compound that inhibits bitterness by acting directly on a subset of bitter taste receptors, opening doors to better nutrition and therapeutic compliance. The discovery of probenecid as a bitter blocker may lead to the development of novel and more effective blockers.
A new nano-complex dietary supplement developed at Hebrew University can significantly reduce fat and sugar absorption in the body. The researchers found that taking this complex before a high-fat and high-sugar meal reduced bad cholesterol production by 42% and increased insulin sensitivity by 64%.
Research from Purdue University found that consuming red pepper can manage appetite and burn more calories after a meal, especially for individuals who do not consume the spice regularly. Red pepper consumption increased core body temperature and reduced hunger for fatty, salty, and sweet foods in non-regular consumers.
Researchers discovered 56 substances contributing to beer's bitterness and identified five major contributors to harsh aftertaste. Controlling initial pH value and storing at low temperatures can help delay bitter flavors.
A new study from Monell Center reveals that bitter taste can cause people to report nausea and display stomach activity similar to actual nausea. The body anticipates the consequences of food we eat, responding to toxic tastes with a protective mechanism.
A study found that organically-labeled foods were perceived as tastier and lower in calories, leading participants to consume more. Researchers confirmed the 'health halo' effect surrounding organic foods, which could influence food choices and consumption.
Researchers from the NIDCD presented studies on the effects of chronic inflammation on taste tissues in the tongue, as well as the neural mechanisms underlying the anticipation of flavors. Their findings offer new insights into the progression of olfactory dysfunction in Alzheimer's disease and potential strategies for treatment.
Researchers at the Monell Chemical Senses Center have successfully maintained human taste cells in culture for seven months, providing a valuable tool for understanding the sense of taste. The breakthrough enables scientists to test drugs to promote recovery from taste loss due to infection, radiation, or chemotherapy.
Researchers created a new bitterness blocker, GIV3616, to make nutritious foods more enjoyable and mask unpleasant flavors. The compound is more potent and efficient than previous versions, offering hope for supertasters and individuals with heightened sensitivity to bitter tastes.
The article reviews the composition and flavor chemistry of the Bloody Mary, highlighting key components and their sensory attributes. Researcher Neil C. Da Costa provides insights on how to make a good Bloody Mary, including using fresh ingredients, ice, and high-quality tomato juice.
Children with chronic otitis media with effusion (COME) experience changes in their sense of taste, which may be related to childhood obesity. Researchers found that the taste thresholds of sweet and salty tastes were elevated for children in the COME group.
A new study reveals that taste cells have several additional sugar detectors beyond the previously known sweet receptor, indicating a complex mechanism for detecting sugars. The presence of these sensors may help regulate sensitivity to sweet taste under different nutritional conditions.
A study published in Archives of Pediatrics & Adolescent Medicine found that media characters on cereal packaging affect children's taste assessment. Children who saw a popular character liked the cereal more than those without, and those with a 'healthy' name but no character reported less satisfaction.
A new study found that the active ingredient in cannabis can help cancer patients regain their appetites and sense of taste. The study showed that THC-treated patients reported an increased appreciation of food, better quality of sleep, and relaxation compared to those receiving placebo.
Researchers successfully extended tomato shelf-life by introducing a polyamine-producing yeast gene, resulting in a delay of shriveling up to three weeks and a slower rate of decay. The study also showed increased levels of lycopene, a nutrient linked to cancer prevention.
A study of preschoolers found that they prefer foods high in salt, sugar, and fat, even from specific brands. Children as young as 3-5 years old can equate their taste preferences to brand-name fast-food and soda products.
A study by French scientists found that pouring champagne down the side of an angled glass preserves up to twice as much carbon dioxide as pouring straight down. Chilling champagne before serving also enhances its taste.
University of Illinois scientists have discovered a method to reduce the bitterness of ginseng in energy drinks by over half using cyclodextrins. This innovation could improve the health benefits of these beverages and expand their market, particularly in the US energy drink industry.
Researchers at USC College have made a groundbreaking discovery about sour flavors, revealing that protons from acids directly activate taste cells. This finding has important implications for understanding how different tastes interact and may lead to practical applications in cooking and food industry.
According to Penn State researchers, 72% of chefs surveyed said they could trim off 10% of calories from meals without customers noticing a difference in taste. Adding water-rich foods like fruits and vegetables can help reduce calorie counts while maintaining nutrient intake.
A Johns Hopkins University study found that hard work can enhance appreciation for food, even low-calorie options. Mice trained to navigate obstacle courses preferred harder-to-obtain snacks more, indicating that effort may change how good food tastes.
A study by Penn State researchers found that gastric bypass surgery alters the brain's response to sweet tastes in obese rats, reducing their preference for high-sugar foods. The surgery also improves insulin sensitivity and glucose tolerance, suggesting potential benefits for human patients with obesity-related diabetes.
A recent study published in the Journal of Dental Research has identified genetic variations in taste pathway genes as predictors of tooth decay. The researchers found associations between TAS2R38 and TAS1R2 genes and caries risk or protection.
A University of Illinois professor has developed a nutritious salmon baby food for toddlers, citing the importance of omega-3 fatty acids for brain development and preventing coronary artery disease. The product's taste was found to be mild and appealing to parents, with an encouraging sensory panel response.
A scientific study reveals that pouring champagne down the side of an angled glass preserves more carbon dioxide than pouring straight down the middle. The researchers also found that chilling champagne to 39 degrees Fahrenheit reduces carbon dioxide loss, making 'down-the-side' a winning method for preserving champagne's taste and fizz.
A recent study published in Human Molecular Genetics found that genetic variation in bitter taste receptors predicts a person's perception of quinine's bitterness. This suggests that individual differences in how people experience quinine's bitterness are related to underlying genetic differences.
A University of Minnesota study found that kids can easily consume more whole grains through after-school snacks like graham crackers. Researchers served snacks with varying levels of whole-grain flour content to elementary school children, discovering they ate just as many crackers with higher whole grain content.
New research finds that obese men are less sensitive to fat taste and have impaired gut hormone release, leading to overeating. The study suggests a possible link between high-fat diets and reduced physiological responses to fat, paving the way for further investigation.
Research suggests that genetics play a role in salt taste preference, with some individuals preferring salty foods over others. The study found that supertasters, who experience tastes more intensely, consume more salt due to their sensitivity to bitter tastes.
Researchers at the University of Cincinnati propose that the structure of vodkas is responsible for variation in taste. The team found that different vodkas have varying levels of a cage-like hydrogen-bonded structure, which could affect the way they are perceived by the palate.
A new study by researchers at the University of Maryland School of Medicine found that blocking a hormone called glucagon decreases the taste system's sensitivity to sweetness. This discovery could lead to the development of new food additives that enhance flavor without adding sugar.
Researchers at Johns Hopkins Medicine have identified a protein in sensory cells of fruit flies that allows them to detect and avoid noxious chemicals. The discovery opens up new possibilities for controlling insect pests and protecting crops.
Researchers found that older rats take twice as long to recover their sense of taste compared to younger counterparts. A balanced response between neutrophils and macrophages enhances recovery, but the exact mechanisms are not fully understood.
A study by Rutgers University Professor Beverly Tepper examines the link between tasting a bitter compound and obesity risk in women. Non-tasters tend to consume more added fats, suggesting a potential connection between genetic traits and dietary habits.