Articles tagged with Taste
A comprehensive review of scientific literature on sodium reduction strategies in food production identifies five main approaches: salt reduction, salt replacers, flavor modification, physical modification, and functional modification. These methods can help food companies reduce sodium content while maintaining palatability.
A Johns Hopkins Medicine-led study found that COVID-19-induced loss of smell is linked to inflammation-caused nerve damage, weakening odor signals to the brain. The researchers discovered more severe vascular injury and fewer axons in the olfactory bulb of patients with diminished or complete loss of smell.
A recent study found that cancer treatment side effects significantly affect patients' and caregivers' eating habits, food preferences, and overall well-being. The research team identified six themes, including managing symptoms, losing taste, and caregiver burden.
An analysis of patient-reported data on molnupiravir suggests improved outcomes for most COVID-related symptoms, including loss of smell and fatigue. The drug also showed reduced symptom progression in non-hospitalized patients with high-risk conditions.
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
Researchers aim to understand why up to 80% of individuals experience temporary or lasting changes in their sense of taste after COVID-19. Preliminary data suggests ACE2 and TMPRSS2 are highly expressed in taste buds, which may explain why these are common targets for the virus.
Researchers identify biochemical pathway for synthesis of nitrogenous volatiles in tomatoes, which are key to flavor compounds. They can now breed this trait into modern tomatoes to improve flavor.
A study explores why people dislike certain music, identifying five main reference points: music composition, lyrics, performance, artist, and social environment. Musical dislikes serve similar functions as preferences but are expressed less openly, fulfilling roles such as maintaining mood or expressing identity.
Biochemists analyze fermented drinks from Russia and South Africa for antioxidants, fatty acids, and volatile compounds. Kefir and ryazhenka have more diverse fatty acid profiles, while amasi has branched chain fatty acids with potential health benefits.
Scientists at the University of Copenhagen have developed a method to produce non-alcoholic beer that tastes like regular beer, improving its flavor and sustainability. The technique involves using micro-factories of yeast cells to release hop aroma molecules, eliminating the need for expensive aroma hops.
Researchers found that adding chipotle seasoning to white sauce formulations made it difficult for older adults to differentiate between low and high levels of salt. Conversely, herbs like basil leaves and garlic powder were not as effective at masking salty flavors.
A recent study from Ohio State University found that labeling identical products as 'new and improved' resulted in higher overall liking ratings compared to those labeled as 'consumer complaint.' The researchers suggest that this negative bias has a bigger impact on consumer perception than positive labels.
Researchers have developed an ultrasensitive bioelectronic tongue that mimics human taste buds to measure sweetness. The device responds to sweet-tasting compounds at the 0.1 femtomolar level, making it a powerful tool for industries such as healthcare and food.
A study found that adolescents' ratings of food products were influenced by naturalness, with simpler judgments on taste components. Experts also applied the same rule, but with more consistent knowledge about food ingredients. The results suggest that nutrition education for adolescents should target their knowledge about food ingredi...
A recent study published in Scientific Reports found that chewing food thoroughly increases energy expenditure through diet-induced thermogenesis (DIT), which helps prevent obesity. The study involved participants who chewed liquid food for varying durations, revealing that prolonged chewing and tasting increased DIT, gas exchange, pro...
A University of Massachusetts Amherst analysis found that packaged beef burgers contain more calories, protein, and fat than imitation and veggie burgers. Veggie burgers, on the other hand, are lower in fat and higher in vitamin A and C.
A University of California, Riverside study found that diet impacts taste sensitivity and food choice in fruit flies, using macronutrients like sugars and amino acids for survival. Flies adjusted their taste preferences based on dietary imbalances, influencing food choices to regain a balanced diet.
Research by Aston University psychologists found that children who watched adults eat green vegetables with positive facial expressions consumed more than double the amount of those vegetables. The study suggests that smiling while eating can encourage children to try and eat more, especially less popular vegetables like broccoli.
A blind taste test by University of Copenhagen researchers shows Danes prefer conventional and organic farmed smoked salmon over wild-caught. The study reveals that people's expectations about a product affect their overall taste experience.
Research from Flinders University found self-regulatory control and evaluative bias towards soft drinks associated with increased consumption. The study aimed to identify new methods to help habitual soft drink users regulate their intake. Young adults are the core consumers of soft drinks, posing a major public health problem.
A study by the Technical University of Munich discovered that pungent substances from chili, ginger, and pepper are transferred to breast milk after consumption. These substances can be detectable in breast milk for several hours, with maximum concentrations being 70- to 350-fold below the taste perception threshold of an adult.
Researchers used a machine-learning algorithm to identify differences in how the brain responds to various chemicals, including salt and benzaldehyde. The study provides insight into how brains process information and may help understand sensory processing disorders.
Researchers use edible fungus to convert fruit waste into wild strawberry aroma. The fungus produces compounds geraniol and 2-aminobenzaldehyde, contributing to the scent. The team's innovative method could provide a natural flavoring agent for foods.
A new study from the University of Illinois explores the use of near-infrared spectroscopy to measure moisture content in real-time during the drying process of coated and uncoated apple chips. The technology offers several advantages, including speed, accuracy, and sustainability, over traditional methods.
A team of researchers, including Elizabeth Tomasino, will investigate the effects of smoke exposure on grapes and wine production. The project aims to provide critical knowledge to grape growers and winery owners affected by widespread wildfire smoke.
A study by Veronika Somoza's team found that gallic acid stimulates gastric cells to secrete acid via the bitter receptor TAS2R4. The plant substance affects acid secretion regardless of whether it is added to water or red wine. This discovery provides new insights into the functions of bitter receptors in food ingredients.
A new study from the University of Illinois explores methods to reduce sodium in bread, including salt reduction, physical modification, sodium replacements, and flavor enhancers. The researchers recommend a combination of these methods for optimal results.
Researchers identified three new Alicyclobacillus species that can cause spoilage in apple juice. The discovery will allow manufacturers to identify and fine-tune control strategies to reduce waste and improve customer satisfaction.
Researchers found that children tend to have similar levels of sulfur volatiles in their saliva as their parents, suggesting shared oral microbiomes. Children who produce high amounts of sulfur volatiles dislike raw Brassica vegetables the most.
Scientists at TUM and LSB developed a new methodology to quantify the flavor profile of cocoa samples. The method provides quantitative data on 66 taste-decisive substances using a single mass spectrometric platform, allowing analysis of 200 samples per week.
Researchers found that thin films in black tea are strengthened by chemically hardened water, making it suitable for packaged tea beverages. Conversely, acidic components like citrus reduce film visibility and add flavor to dried tea mixes.
A recent study analyzed data from the Centers for Disease Control and Prevention's coronavirus self-checker to identify symptoms reported by adults with and without SARS-CoV-2 infection following a loss of taste or smell. The results revealed distinct symptom profiles for individuals with and without the virus.
A UNSW psychology researcher recommends a set of neurocognitive and mental health questionnaires to harmonize the assessment of long COVID patients. These tests can be used internationally and in various cultural settings to address key questions about the problem, including brain fog and dementia risks.
Researchers have identified several small molecules responsible for coffee's mouthfeel, including melanoidin compounds and caffeoylquinic acid. These compounds can be used to tune processing and roasting conditions for specialty coffees.
Researchers analyzed 8 popular plant-based burgers and found that some closely mimic the odor of real beef when cooking. The Beyond Burger from Beyond Meat came closest to replicating the hamburger aroma, but still differed significantly.
A study found that 95% of fungal species on Earth remain undescribed, leading to inconsistent regulations and potential health risks. The researchers tested 16 food products labeled as containing 'wild mushrooms' and discovered most consisted of cultivated species, including poisonous varieties.
Researchers discovered that individual taste neurons in fruit flies can detect compounds from multiple taste categories, influencing feeding decisions. The team found that single-taste neurons are capable of responding to more than one tastant category, and that a single tastant category can activate multiple classes of taste neurons.
A panel of amateur beer drinkers distinguished between five barley varieties, preferring four developed at WSU over a control. The researchers hope this method can be used to test new barley varieties and reduce reliance on hops.
Researchers found that songbirds can sense sweetness regardless of their primary diets, with the ability emerging early within the songbird radiation. The team identified the molecular basis of this ability and found that it has been conserved in nearly half of all birds living today.
A recent study published in Science found that songbirds can indeed taste sugar, contrary to long-held assumptions. The researchers' findings suggest that songbirds evolved to sense sweetness approximately 30 million years ago, possibly due to the availability of sugary food sources.
Pleasure-seekers tend to buy impulsively when in a positive state, but can suppress impulse with minimal note reminder. Security-oriented individuals need time and often look for 'no impulse buying' reminders to act.
A study by Nicolette Sullivan and Scott Huettel found that the brain processes taste information first, followed by health information, leading to unhealthy snack choices. Slowing down the decision-making process can help individuals make healthier options.
Researchers discovered how flies choose their food based on neural activity and hunger levels, with findings that may apply to human food choices too. Hungry fruit flies prefer sweet, nutritious food over lower-calorie options when hungry, but adapt their preferences when presented with novel foods.
A study by Newcastle University highlights the difficulties people with smell and taste disorders face in accessing treatment. The research found that only around 20% of patients reported an improvement in symptoms following treatment, while over 60% suffered from anxiety or depression.
A new study from the University of Tsukuba finds that tomato pigments impact flavor by influencing sugar content and volatile organic compounds. The researchers developed a rapid analysis method to explore how pigments affect taste and aroma, revealing positive associations with sugar and apocarotenoid volatile content.
A new study published in Chemical Senses found that patients who had their wisdom teeth extracted showed improved tasting abilities decades after surgery. The study challenges the notion that removal of wisdom teeth has only negative effects on taste and represents a significant finding in the field.
Researchers at Van Andel Institute have published high-resolution images of TRPM5, a taste-sensing molecule that may serve as targets for new medications to control blood sugar in diabetes. The findings also reveal potential applications for low-calorie alternative sweeteners that mimic sugar.
Researchers at the University of Illinois found that cancer survivors' tongues are significantly less sensitive to bitter, salty, or sweet tastes due to damage caused by radiation therapy. The team discovered that taste dysfunction persists for years after treatment ends, affecting the quality of life for these individuals.
Research finds that fruit flies use two distinct types of gustatory receptor neurons to discriminate between low and high concentrations of acid, explaining why many animals are attracted to slightly acidic foods but repulsed by highly acidic ones. A key protein, Otopetrin-like, plays a crucial role in attractive sour taste response.
The study found that animals have evolved to prefer tastes that correspond with their elemental needs, helping them prioritize nutrient-rich foods. Convergent evolution was observed across mammalian, fish, and insect groups, highlighting the importance of taste in foraging and nutrient cycling.
A study found that witnessing moral transgressions can inhibit tongue movements, similar to tasting something unpleasant. This reaction may reflect an avoidance-defensive mechanism, adapting as a response to shared moral norms.
Researchers found that the side of a chocolate bar facing the mold has a more orderly crystalline structure than the air-side face. This difference in crystal form could lead to improved taste and texture, as well as better appearance.
Researchers at The University of Tokyo have developed a new method to recycle discarded fruit and vegetable scraps into strong construction materials. The process uses vacuum-dried, pulverized food scraps, such as seaweed and cabbage leaves, and produces materials that are at least as strong as concrete.
A study by Tel-Aviv University found that 80-100% of participants could correctly identify each other based on a 3-song playlist, regardless of prior knowledge. This has significant implications for commercial companies' ability to infer user information.
A new study published in the Journal of Consumer Psychology found that seeing food before smelling it can improve its taste. Researchers tested various experiments with cookies, fruit snacks, and lemonade, discovering that visual cues before scent enhance flavor perception.
Heavy water (D2O) is found to have a distinct sweet taste in humans, unlike ordinary water (H2O), which is mediated by the human sweet taste receptor TAS1R2/TAS1R3. The study uses molecular dynamics simulations, cell-based experiments, and mouse models to confirm this finding.
A study by Karolinska Institutet found that 1 in 10 healthcare workers who had mild COVID-19 experienced long-term symptoms lasting at least 8 months, including fatigue, respiratory problems, and loss of smell and taste. These findings suggest that even mild cases of the virus can have a significant impact on quality of life.
Researchers investigated the use of lithium chloride to promote restoration of oral mucosa integrity and taste function after radiation. The study found that LiCl alleviated weight loss and tongue ulceration while promoting epithelial cell proliferation and inhibiting transition in tongue mucosa.
Researchers found that shishito peppers with fewer seeds exhibit a range of spiciness, from weak to strong. The genes involved in capsaicinoid synthesis showed a positive correlation with pungent intensity. By suppressing these gene expressions, breeders may develop varieties with consistent flavor and reduced spicy fluctuations.
Researchers found that grape tannins interact with oil droplets in the mouth, making them less available to bind to saliva proteins. This interaction reduces astringency and improves the fruity flavor of wines.