Food tastes stronger when you're hungry
Research suggests that hunger increases sensitivity to sugar and salt, as the body tries to consume food. However, this effect does not apply to bitter tastes, which may be more related to detecting toxins.
Taste
Articles tagged with Taste
On the tip
USC neuroscientist Emily Liman founds that calcium acts as a bridge for taste cells to send signals to the brain about what's been tasted. The study reveals new details on how the sense of taste works and could lead to the development of better artificial sweeteners or additives.
SourceUniversity of Southern California·JournalProceedings of the National Academy of Sciences·DateDec 9, 2003
Researchers define molecular basis of human 'sweet tooth'
Researchers have discovered that specific receptor molecules on the tongue trigger taste cells to transmit signals to the brain, governing sweet and umami tastes. The study's findings suggest individual variations in 'sweet tooth' responses may stem from subtle genetic differences in these receptors.
Alcohol's pharmacological properties, not smell or taste, reinforce its effects
A study found that alcohol's reinforcing properties in rodent infants are due to its pharmacological effects, independent of smell or taste. This suggests that animals and people may find alcohol rewarding for the same reasons throughout their development, with implications for human brain development and behavior.
Processing with flavonoids can mean tastier, heart healthy food
A new study from Penn State finds that flavonoids at heart-healthy levels do not automatically increase bitterness but can promote good flavor development and palatability in some food products. The presence of flavonoids was shown to limit the generation of off-flavors in heated food, including ultrapasteurized milk.
U. Iowa study adds to understanding of salt-taste
Researchers at U. Iowa identified two ion channel genes that detect low salt concentrations in fruit flies, a model organism for studying human salt-sensing mechanisms. Disrupting these genes impaired the ability of young flies to detect low salt, highlighting their role in the detection of salt.
Consumers endorse researchers' enhancements to lower-quality beef
A study by the University of Illinois at Urbana-Champaign found that enhancement with standard levels of salt and phosphate can improve the quality of lower-grade beef. Consumers reported a preference for enhanced roasts and steaks over non-enhanced cuts, which were found to be juicier and more flavorful.
Taste testing may help identify alcoholism risk
A study found that individuals with a positive paternal history of alcoholism prefer less salty and sour solutions, indicating unique taste characteristics that may contribute to protection against alcoholism. Researchers suggest that altered taste sensitivity may also play a role in the development of alcoholism risk.
Alternative method for colon cancer screening is more comfortable for patients
Researchers have developed a new colon cancer screening method that eliminates the need for cathartic cleansing, reducing patient discomfort. The innovative approach uses barium to tag fecal matter left in the colon, making it easier to detect polyps with low residue diets and reduced-hydration regimens.
Why we are what we eat: New links between our biology and food choices
Biological differences in taste sensitivity have been linked to various health risks, including colon cancer and cardiovascular disease. Supertasters are more likely to avoid vegetables due to their bitter taste, but this may lead to a higher risk of certain cancers.
Taste receptor cells share common pathway
Researchers discovered two enzymes necessary for mice to process three basic tastes, challenging the long-held view that distinct machinery is needed. The study also found that restoring one enzyme can selectively restore specific taste modalities.
Cancer patients' loss of taste, smell compromises treatment
Researchers at Duke University Medical Center investigated the impact of taste and smell deficits on cancer patients' weight loss and nutritional status. Adding flavor-enhancing powders derived from foods like cheese, bacon, garlic, and fruits showed promise in improving appetite and immune function.
Tomato ripening gene could make store tomatoes tastier
Scientists have discovered a key gene responsible for tomato ripening, which could lead to tastier and more nutritious grocery store tomatoes. The discovery allows researchers to moderate the ripening process, creating tomatoes that ripen at different speeds.
2 is orange but 'two' is blue
A study at Vanderbilt University found that an adult male with synesthesia consistently matched colors to words and numbers, even when the letters or numbers were presented separately. The researchers also found that his synesthetic colors acted like real colors in certain tests.
Fire ant protein may help scientists use fire ants' biology against themselves
Researchers have discovered a fire ant protein linked to its senses of smell and taste, which may help regulate social behavior and structure in colonies. The protein's unique properties could be used as a pest control method by disrupting the ants' sensory signals.
Cool chemistry: Researchers create potent new cooling agent, odorless and tasteless
A new compound has been developed that offers intense cooling properties without the taste or smell of mint. The compound is 35 times more powerful than mint and lasts twice as long, making it ideal for a range of consumer products.
Those who recognize '5-A-Day' message eat the most fruits and vegetables
A nationwide survey of 2,605 adults found that those who recognize the '5-A-Day' message eat more fruits and vegetables. High consumers are aware of the health benefits, perceive fewer barriers to meeting the goal, and have a conscious effort to increase healthy eating.
New research identifies why men and women may differ in food choices
New research from the University of Pennsylvania suggests that physiology, particularly the vagus nerve, plays a role in gender differences in food choices. Studies found that women exhibited diminished vagally-mediated hormonal and gastric responses to food compared to men, which could explain why women tend to prefer healthier foods.
Spaghetti gets protein boost from corn gluten meal
Researchers developed a new processing method to enhance protein content in spaghetti using corn gluten meal, increasing it from approximately 8g to 10g per two-ounce serving. The modified pasta has good flavor and texture, making it a potential market opportunity for food manufacturers.
UW researchers show that the human genome is helpless in the face of chocolate
A study by UW researchers found that genetic taste markers do not affect the enjoyment of chocolate, and that sweetness and fat can mask bitter flavors. The study showed that women who were more sensitive to bitter tastes preferred lattes over straight espresso coffee.
Just as you suspected: research shows a lot of things that taste bad are good for you
A study by Dr. Adam Drewnowski suggests that using Mediterranean cuisine techniques can help overcome bitterness in vegetables, revealing potential health benefits.
Making bottled green tea taste fresh-brewed
Researchers identify epigallocatechin and epigallocatechin-gallate as key compounds responsible for flavor changes in commercial processing, and suggest adding vitamin C to preserve their stability. This discovery could lead to improved bottled or canned green-tea taste and enhanced health benefits.
Studies: Bad taste of drugs for AIDS, heart disease
A study by Duke University psychologists found that specific drugs for treating AIDS, heart disease, and depression have foul or bitter tastes that can stop patients from taking their medication. This phenomenon affects not only nutrition but also mood and well-being.
SourceDuke University Medical Center·JournalProceedings of the National Academy of Sciences·DateMar 27, 2000
Researchers stalk 'sweet tooth' gene
Researchers at the Monell Chemical Senses Center have narrowed the search for a gene responsible for sweet preference in mice to a specific area of chromosome 4. This region is thought to be a likely candidate for a 'sweet taste gene' that affects both mouse and human perception of sweetness.
Discovery of taste receptors may make bitter a bygone taste
Scientists have discovered a new family of bitter taste receptors that can detect different forms of bitter and are found in the cells of taste buds. These receptors were found to be highly discriminative and appear to play a crucial role in an animal's survival.
Link between taste and temperature focus of 'thermal taste,' a new discovery by Yale scientists
Researchers found that specific tastes can be produced by temperature stimulation, just as certain chemicals can evoke only certain taste qualities. Thermal taste is different on different parts of the tongue, with sweetness perceived on the tip, sourness on the side, and bitterness in the back.
Low-fat chocolate ice cream scores high on taste test
A taste test by University of Missouri researchers found no significant difference in the flavor of low-fat and regular chocolate ice cream due to its unique mix of chemicals that make up its distinctive flavor. The study suggests that this complexity helps mask off flavors, resulting in a similar taste experience for both versions.
Food, Glorious Food! Local chef and a renowned food expert fill your plate with the chemistry of food
At the American Chemical Society's national meeting, Chef John Folse and Shirley Corriher will demonstrate how chemistry can improve cooking techniques, flavors, and presentation. They will share their expertise on the chemistry of food, including topics such as Maillard reactions and emulsification.
Food Fight Among Student Product Developers To Be Resolved At IFT Annual Meeting In July
Six university teams will showcase their innovative food products, including Sweet Spots, Jammm Singles, and Tater Stuffs. The teams will compete for top honors based on product originality, feasibility, innovativeness, and market potential.
Emu Meat Not A Popular Choice Among Consumers, Study Shows
A survey of consumers found that Americans prefer beef over emu due to its gamey flavor, although it is a healthier option. Emu was rated lower in tenderness and overall acceptance compared to turkey and beef.
UCSD And NIH Researchers Isolate Candidates For Genetic Basis Of Human Taste
Scientists have isolated two novel proteins expressed in cells specifically geared to the sense of taste, which are believed to be the first taste receptors. These candidate taste receptors resemble those that mediate sensory processes such as vision and olfaction and are positioned in specific cells on the tongue.
Medication Offers Hope For Relief From Burning Mouth Pain
A study by Case Western Reserve University professor Miriam Grushka found that low doses of clonazepam can provide significant relief from burning mouth syndrome, a chronic condition affecting 1.3 million adults. The medication may prevent spontaneous firing of the cranial nerve carrying pain sensations to the brain.
New Electronic "Tongue" Can Taste What's In A Complex Mixture
The electronic tongue is designed to detect different elements of taste, including sweet, sour, salt, and bitter. The device uses four well-known chemical sensors attached to minute beads placed on a silicon wafer, allowing it to analyse for several different chemical components simultaneously.
New Packaging Sweetens Grapefruit Juice
Researchers at Cornell University have developed a special type of packaging that reduces the bitterness in grapefruit juice. The new packaging system uses an enzyme called naringinase to neutralize the bitter compounds found in fresh citrus fruit, resulting in a sweeter taste.
Elderly Suffer Health Problems From Declining Taste And Smell
Declining taste and smell in elderly people can lead to malnutrition, lowered immunity, and chronic diseases. Enhanced foods with flavored powders may help increase flavor and enjoyment, potentially boosting immune status.