The secret to good tomato chemistry
A team of researchers has identified 24 compounds as responsible for the distinct flavors and aromas of heirloom tomatoes. These findings hold promise for improving the flavor of commercially grown tomatoes.
Taste
Articles tagged with Taste
To get the full flavor, you need the right temperature
A new study by Dr. Gary Pickering and colleagues from Brock University found that changes in food temperature alter the intensity of sour, bitter, and astringent tastes but not sweetness. The research involved 74 participants who tasted sweet, sour, bitter, and astringent solutions at varying temperatures.
Unmasking black pepper's secrets as a fat fighter
A new study reveals that black pepper's piperine interferes with genes controlling fat cell formation, potentially leading to a metabolic chain reaction. This finding may lead to wider use of piperine or black-pepper extracts in fighting obesity and related diseases.
How the smell of food affects how much you eat
Research published in BioMed Central's Flavour journal found that strong smells associated with food lead to smaller bites, suggesting aroma could regulate portion size. The study suggests a possible link between bite size and flavor sensation, potentially aiding weight loss by reducing intake per bite.
Seeing pictures of food affects taste perception
Researchers identified brain mechanisms linking visual appeal of food to nutritional reward. Participants rated tastes as more pleasant when preceded by images of high-calorie foods like pizza or pastry.
Extensive taste loss in mammals
Seven mammalian species have lost the sense of sweet taste, including strict carnivores like cats and sea lions, due to defects in their sweet taste receptors. This finding suggests that dietary specialization can lead to evolutionary trade-offs in sensory perception.
SourceMonell Chemical Senses Center·JournalProceedings of the National Academy of Sciences·DateMar 12, 2012
Perception and preference may have genetic link to obesity
A recent study published in Obesity by Rutgers University researchers found a link between genetic variation in CD36 and the ability to perceive fatty acids. Those with this variation were more sensitive to fat texture but preferred high-fat foods, highlighting a potential genetic basis for obesity development.
Should we play hide-and-go-seek with our children's vegetables?
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.
Wine experts' ratings may be a wash for many consumers
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.
Monell scientist receives AchemS Ajinomoto Award for Young Investigators in Gustation
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.
Reducing salt in crisps without affecting the taste
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.
What kind of chocolate is best? The last you taste, says a new study
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.
Creating the perfect partial salt replacement
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.
Good intentions ease pain, add to pleasure: UMD study
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.
UC Riverside bug expert visits Rwanda to solve mystery surrounding specialty coffee sector
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.
Early dietary experience shapes salt preference of infants and preschoolers
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.
Penn geneticists help show bitter taste perception is not just about flavors
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.
A dash of physics thrown into the cocktail mix
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.
Doctors could learn from Shakespeare’s deep understanding of mind-body connection
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.
Drinking water from plastic pipes - is it harmful?
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.
When the fat comes out of food, what goes in?
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.
'Magnetic tongue' ready to help produce tastier processed foods
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.
Monell Center receives $2 million core grant from NIH
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.
Nasal congestion: More than physical obstruction
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.
Collectible toys could lure children to healthy food choices
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.
New map shows where tastes are coded in the brain
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.
What's really in that luscious chocolate aroma?
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.
Fading ability to taste iron raises health concerns for people over age 50
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.
Fading ability to taste iron raises health concerns for people over age 50
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.
How do you stop tasting?
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.
Electronic tongue identifies cava wines
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.
Think healthy, eat healthy: Caltech scientists show link between attention and self-control
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.
Does Chinese chocolate taste better than Swiss? Depends on when you find out
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.
New bitter blocker discovered
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.
Pre-meal dietary supplement developed at Hebrew University can overcome fat and sugar problems
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%.
Study: Reasonable quantities of red pepper may help curb appetite
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.
Keeping beer fresh longer
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.
The nauseating taste of bitter
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.
The health halo effect: Don't judge a food by its organic label
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.
Human taste cells regenerate in a dish
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.
NIDCD research at AChemS Annual Meeting
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.
Updating the Mary Poppins solution with a better bitter blocker
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.
Creating the perfect Bloody Mary: Good chemistry of fresh ingredients
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.
Changes in taste function related to obesity and chronic ear inflammation
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.
How sweet it is: Why your taste cells love sugar so much
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.
SourceMonell Chemical Senses Center·JournalProceedings of the National Academy of Sciences·DateMar 7, 2011
Media character use on food packaging appears to influence children's taste assessment
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.
Cannabis ingredient can help cancer patients regain their appetites and sense of taste
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.
Finding a way to extend tomato shelf-life
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.
SourceUnited States Department of Agriculture - Research, Education and Economics·JournalThe Plant Journal·DateFeb 16, 2011
Preschool kids know what they like: Salt, sugar and fat
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.
New Year's Eve tip from American Chemical Society journal: Pour champagne down the side of the glass
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.
Illinois study: Ginseng just got better -- not as bitter
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.
SourceUniversity of Illinois College of Agricultural, Consumer and Environmental Sciences·JournalJournal of Food Science·DateDec 6, 2010
Sour research, sweet results
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.
SourceUniversity of Southern California·JournalProceedings of the National Academy of Sciences·DateNov 23, 2010
Chefs can create reduced-calorie restaurant foods
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.
Hard work improves the taste of food, Johns Hopkins study shows
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.
Gastric bypass alters sweet taste function
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.
Taste genes predict tooth decay
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.
SourceInternational Association for Dental, Oral, and Craniofacial Research·JournalJournal of Dental Research·DateSep 22, 2010
Salmon baby food? Babies need omega-3s and a taste for fish, scientist says
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.
SourceUniversity of Illinois College of Agricultural, Consumer and Environmental Sciences·JournalJournal of Food Science·DateAug 24, 2010
Best way to pour champagne? 'Down the side' wins first scientific test
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.
The taste of quinine: It's in your bitter genes
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.
Kids could get more whole grains from after-school snacks, University of Minnesota study finds
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.