Articles tagged with Taste
A study found that infants fed protein hydrolysate formula for seven months developed a taste preference for the formula, while those fed standard milk-based formula rejected it. Early flavor exposure influences long-term food choices.
A study by Queen's University researchers found that taste and odour-causing algae have increased in 90% of lakes in the Muskoka-Haliburton region since the early 1800s. The increase is attributed to climate change and acidic deposition, with significant rises over the past two decades.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
A study by Dr. Adam Drewnowski suggests that using Mediterranean cuisine techniques can help overcome bitterness in vegetables, revealing potential health benefits.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.