Articles tagged with Taste
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Children's response to intense sweet taste is linked to their family history of alcoholism and self-reported depression levels, revealing individual differences in liking for sweetness based on biology.
Researchers have found that calcium channels on the tongue are involved in enhancing flavors when paired with substances like glutathione. The study provides new insight into the biology of taste and could lead to the development of healthier foods with minimal sugar or salt.
A recent study published in Nature Neuroscience found that rats use their taste system to smell with, and when the taste cortex is inactivated, their sense of smell alters. The researchers discovered state dependency in neural circuit function, where the sensory systems don't work in isolation from each other.
Researchers found that endocannabinoids selectively enhance sweet taste by acting on tongue taste cells, which may help regulate feeding behavior. The study's findings also suggest potential therapeutic applications for metabolic diseases like obesity and diabetes.
A new study by Tel Aviv University offers a simple formula for increasing compliance in health products. By providing consumers with a small immediate benefit, companies can encourage long-term use of products that have significant advantages.
Researchers identified a protein receptor, called carbonic anhydrase 4, that initiates the sensation of carbonation. The enzyme is expressed on sour-sensing cells and helps detect acid stimuli from carbon dioxide, explaining why we perceive fizz as a familiar sensation.
Scientists have developed a technique to understand how cell signals pass from the membrane into the cell, triggering complex biological processes. This breakthrough will help create better drugs and faster delivery times, providing new insights into human biology.
Researchers have developed a small, inexpensive lab-on-a-chip sensor that can quickly and accurately identify sweetness in various substances. The sensor uses colorimetric technology to detect sweeteners, including natural and artificial sweeteners, and can produce results in about 2 minutes.
A study by University of Iowa researchers reveals that airway cells possess a unique 'tasting' mechanism to detect and eliminate harmful substances, bypassing the need for nervous system involvement. The discovery sheds light on how injured lungs can be further damaged.
A new study suggests that tapping into our other senses, such as smell and texture, can increase consumers' taste perceptions. In experiments, participants who viewed ads appealing to multiple senses rated the overall taste of a product higher than those who viewed single-sense ads.
Variations in the T1R3 gene correspond to individual differences in sensitivity to and perceived intensity of umami taste. The study found that certain people are highly insensitive to umami, making it difficult for them to detect low levels of this taste quality.
Researchers found that thinking about similar experiences accelerates recovery from satiation, as people tend to forget the variety they had in their lives. By recalling past favorite experiences, consumers can regain enjoyment and appreciate their current experience more.
The Monell Center has received a $100,000 Grand Challenges Explorations grant to investigate the role of mosquito taste in malaria transmission. The project aims to identify new strategies to deter mosquitoes from biting humans by understanding how human skin tastes to them.
Researchers identified 19 volunteers with high dietary self-control and 18 without, showing differences in brain activity. The dorsolateral prefrontal cortex (DLPFC) modulates the ventromedial prefrontal cortex (vmPFC) to incorporate health considerations into decisions.
Researchers discovered that red pandas prefer artificial sweeteners like aspartame, which may reflect unique structural variations in their sweet taste receptor. This finding could lead to insights into individual differences in human taste function and nutritional health.
Women outperform men in detecting body odors, particularly those from the opposite sex. The study suggests that human sweat conveys information of particular importance to females, explaining why it is challenging to block women's perception of sweat odors.
A new study examines how restaurants providing nutritional data influences consumer food choices and reveals that this practice can help people make healthier decisions. The research shows that when consumers' expectations are not met, providing nutrition information increases the perceived likelihood of weight gain and heart disease.
A Virginia Tech and Wake Forest University study found that altering taste and smell can negatively impact cancer patients' survival chances. Researchers identified management strategies to improve taste and odor abnormalities in cancer patients.
Scientists have created a new low-calorie, low-sugar vegetable juice by fermenting vegetables with lactic acid-producing bacteria. The process significantly removes sugar while retaining nutritional content, making it suitable for diabetics and pre-diabetic individuals.
The new muscadine grape 'Delicious' has been introduced with exceptional taste and texture, making it well-suited for fresh fruit consumption. Preliminary trials have shown that the flavor of its wine is equal to that of popular cultivar 'Carlos', offering potential for wine production.
Research from the University of Washington and Monell Center found that children's high growth rate is linked to their heightened liking for sweetness. Children prefer higher levels of sweetness as their physical growth increases, but this preference declines as growth slows down.
Duke University researchers found that nicotine sends signals directly to sensory systems by several pathways, similar to how taste is perceived. They also discovered a previously unknown link between nicotinic acetylcholine receptors and activity in the insula region.
A Penn State study found that obese rats are less sensitive to sweet tastes and prefer sweeter foods due to a weakened response to weak concentrations, leading to a vicious circle of overeating and sugar cravings. The research suggests that the brain's reward center is affected by the increased consumption of sugary foods.
A new dispersible antimalarial tablet is as effective as crushed tablets, improving adherence and cure rates in children. The study found a higher day-28 cure rate and lower adverse events with the new tablet.
Researchers found a critical genetic link between human taste differences and nicotine dependence using an innovative method to analyze multiple genetic factors. The study identified two interacting genes related to bitter taste sensitivity as playing an important role in developing nicotine dependence.
Children's rejection of medicine is a complex issue influenced by genetics, early experiences, and cultural factors. Research suggests that genetic variations in the TAS2R38 gene contribute to increased sensitivity to bitter tastes, which can be leveraged to create more palatable medicines.
Researchers have identified two receptors on the tongue that detect the taste of calcium, which is crucial for building strong bones. This discovery could lead to the development of foods and drinks that are more palatable and easier to consume.
Research suggests a strong link between middle ear infections and obesity, with damaged taste nerves leading to a preference for fatty foods. Tonsillectomies may also contribute to weight gain in children and adults.
A new study by Michael W. Allen, Richa Gupta, and Arnaud Monnier found that people's perception of meat's taste is influenced more by personal values than actual taste. The researchers examined the symbolic meaning of foods and beverages, discovering that social power associations with meat contribute to its perceived flavor.
Researchers found that overweight individuals who used calorie-free tastants to flavor their food lost an average of 30.5 pounds over six months, compared to just 2 pounds for those who didn't use the tastants. This suggests that enhancing one's sense of taste can lead to weight loss by reducing hunger.
A Temple University researcher has developed a new method for clinical taste testing using edible strips containing five basic tastes. The strips, created by dissolving polymers in warm water and adding taste stimuli, can measure thresholds for tastants at lower levels than traditional 'sip and spit' tests.
The brain can detect calorie content in food independently of taste, according to a study published in Neuron. The research found that the brain's reward system is activated by caloric intake, leading to a preference for calorie-containing foods over non-caloric sweeteners.
A recent study published in Journal of Consumer Research found that the feel of a container can significantly impact consumer perceptions of taste and quality. Low autotelics, those who tend to avoid touching products, were more negatively affected by flimsy cups, while high autotelics showed no significant difference.
Researchers at Monell Center found that fruit flies respond positively to most human-preferred sweeteners, highlighting the critical role of environment in shaping taste preferences. The study suggests convergent evolution in perceptual behavior, where similar environmental pressures led to similar taste responses.
A University of Illinois scientist has created a soy-based cereal that exceeds the requirements for three different FDA health claims, providing a boost of protein, fiber, and nutrients. The cereal was developed to counteract the high-carbohydrate content of typical breakfast foods.
A new primer on human taste perception and biology has been published, providing a clear overview of recent advances in understanding this primal sense. The study reveals the importance of taste in both positive experiences, such as enjoying food, and critical life-dependent responses, like spitting out toxic substances.
Belief and disbelief activate different brain regions, including those linked to emotions and taste perceptions. Uncertainty triggers a unique response in the anterior cingulate cortex and caudate region.
Research from the Monell Center found that breast-feeding confers an advantage in acceptance of foods during weaning, especially if mothers regularly eat those foods. Repeated opportunities to taste fruits and vegetables enhance acceptance and intake, even for formula-fed infants.
Researchers found that older sand filters with established biofilms effectively remove geosmin and MIB, reducing the earthy taste in tap water. The study suggests using biologically active sand filters can improve water purification, making water safer for consumption.
Women with a family history of alcoholism prefer higher levels of sweetness and crave sweet-tasting foods more often than non-smokers. Smokers also exhibit reduced sensitivity to sweet taste, leading to increased food cravings.
Researchers have found that mate tea can increase HDL (good) cholesterol activity by up to 10% compared to other drinks. An international agreement aims to study 84 genotypes of mate tea, including cultivated and wild varieties, to identify the most nutritionally beneficial types.
Researchers at Rockefeller University have discovered a new accessory protein called SNMP that plays a crucial role in detecting pheromones. The study reveals that SNMP is essential for neurons to respond to these invisible communication signals, which are involved in behaviors such as recognizing siblings and courting mates.
Women with anorexia nervosa exhibit distinct differences in brain activity related to taste recognition, suggesting a link between appetite regulation and self-awareness. This finding may shed light on the underlying causes of anorexia nervosa, including distorted body image and difficulty responding to hunger.
Researchers have found that the protein responsible for producing geosmin, a soil-scented compound, has two distinct halves that work together to create the organic compound. This discovery could help microbiologists develop strategies to block geosmin in drinking water, which can cause an unpleasant taste.
Revolymer's Clean Gum boasts great taste, easy removal, and potential for environmental degradation. The technology uses an amphiphilic polymer to alter interfacial properties, making it less adhesive to common surfaces.
Fruit flies have been found to detect and be attracted to the taste of carbon dioxide dissolved in water, which may aid in scouting for nutritious food. This discovery suggests that humans may also be able to taste carbon dioxide, making their sense of taste more complex.
Researchers at UC Berkeley discovered that fruit flies have taste cells specific to carbonation, which encourages them to consume food with growing microorganisms. The discovery suggests that other animals may have taste receptors tuned to important chemicals in their environment.
Researchers analyzed movie reviews by non-professionals and found a close association between expert opinion and consumer opinions. Ordinary consumers show 'good taste' in films considered excellent by experts.
Researchers found that chlorogenic acid lactones, present in light to medium roast brews, are the dominant source of bitterness. Phenylindanes, derived from lactones, are found at higher levels in dark-roasted coffee and exhibit a more lingering, harsh taste.
Researchers at Mount Sinai School of Medicine have identified taste receptors in the human intestines that sense glucose and regulate appetite. These receptors may lead to new treatments for obesity and diabetes by controlling blood sugar levels.
A new report from the University of Alberta finds that diet foods for children can lead to overeating and obesity. Children who consume low-calorie versions of high-calorie foods may develop a distorted connection between taste and calorie content, leading them to overeat as they grow up.
A study published in Archives of Pediatrics & Adolescent Medicine found that preschoolers aged 3-5 preferred the taste of foods and drinks in McDonald's packaging to identical products in unbranded packaging. Children who watched more TV and ate more McDonald's food also showed a stronger preference for branded options.
A Cornell University study found that changing the label on a wine can significantly impact diners' perceptions of the wine and their overall meal experience. Diners who were given wine from California rated it higher in quality, enjoyed more of their meal, and were more likely to return to the restaurant.
A study of 65 tonsillectomy patients found no ongoing dysfunction in their sense of taste after surgery. Despite average ratings of taste and smell decreasing post-surgery, none reported persistent problems, suggesting other factors like pain or discomfort may influence ratings.
A twin study published by Monell Chemical Senses Center found that genes account for 53% of the variation in sour taste sensitivity, suggesting a genetic component to individual differences. This discovery may help identify the elusive taste receptor for sourness and inform strategies for promoting healthy eating.
Research reveals that butterfly mimicry benefits both species involved, as predators avoid eating the most unpalatable species but still learn to distinguish between them. The study provides insight into how insects evolve to resemble one another and change their behavior.
A Kansas State University researcher has created a way to make fiber-enriched flour that tastes like regular flour, enabling the production of healthier snacking alternatives. The process uses extrusion processing to add varying levels of bran, resulting in improved dough quality and increased soluble dietary fiber.
Researchers discovered that tiger moths use ultrasonic clicks to warn bats of their bad taste, allowing them to survive in a predator-rich environment. The study provides the first definitive evidence of acoustic mimicry as a defensive strategy.
Researchers in New Zealand have discovered cows with genes to produce skimmed milk, planning to breed herds for commercial production. The milk is low in saturated fats and high in polyunsaturated and monounsaturated fats, making it a healthier alternative.
University of Illinois researchers identify mouth-feel as key factor in diet soda taste, finding ingredient that gives body without adding calories. Flavour plays a crucial role in masking the mouth-feel difference, making lemon-lime flavor more appealing.