Articles tagged with Taste
Researchers found that Asian consumers are willing to pay less for wines from unfamiliar regions, with Iowa and Wisconsin being the most affected. The study also showed gender and age differences in willingness to pay, suggesting that targeting specific demographics could influence pricing strategies.
The study found that sweet and bitter tastes were quickly detected but took longer to be identified, while salty and sour tastes were vice versa. The researchers also discovered that participants' ratings of pleasantness influenced processing speed for sweet and bitter tastes.
A recent study by Cornell University found that virtual reality can significantly alter the perceived pungency of blue cheese when eaten in different environments. The researchers used a sensory booth, park bench, and cow barn to test how surroundings affect food perception.
Researchers are exploring ways to speed up and enhance the recovery of the sense of taste after a significant injury. By understanding how IL-1 signaling works in the body, they hope to develop novel treatments to aid regeneration and recovery. In mice, studies have shown that IL-1 plays a crucial role in repairing the taste system.
Researchers found that daily lactoferrin supplementation can change salivary protein profiles in cancer patients, protecting their taste buds and odor perception. This could help patients recover from chemotherapy with improved nutrition and quality of life.
Researchers found that patients who experienced a shift from sweet and fatty food preferences to bitter tastes after bariatric surgery lost the most weight. These altered preferences were temporary and generally returned to pre-surgery levels over time, but the majority of patients successfully maintained their weight loss.
A new collaboration grant will support development of next-generation screening technologies to identify bitter taste blockers. The goal is to advance human health by improving the taste and acceptability of nutritious plant-based foods.
A genetic study reveals that Asian colobine monkeys have a poor sense of taste, particularly in regards to natural sugars. This is attributed to their diet consisting mainly of leaves, which are easily digestible and fibre-rich, rather than energy-rich fruits containing simple sugars.
Researchers review options to reduce sugar in ice cream, yogurt, and flavored milk without sacrificing flavor, finding sweetener blends and sugar reduction techniques promising. Techniques like sorbitol and sucralose, erythritol, and lactitol show potential for reducing sugar content, improving taste and texture.
Scientists have discovered previously unknown sulfur compounds causing the bitter taste that develops after chopping onions. The compounds, dubbed allithiolanes, form spontaneously when the onion is damaged, affecting the flavor of resulting dishes.
A recent study has discovered that fruit fly larvae possess novel taste receptors capable of detecting ribonucleosides, the building blocks of RNA. This ability significantly enhances their growth rate and survival, allowing them to increase their body weight by 200-fold in just a few days.
A study found that ginger's 6-gingerol increases the enzyme sulfhydryl oxidase 1 in saliva, breaking down malodorous sulfur-containing compounds and reducing bad breath. Citric acid, on the other hand, makes people less sensitive to salt by increasing sodium ion content in saliva.
Researchers developed a systematic approach to spot stevia blends with outstanding taste performance, revealing glycoside mixes that deliver superior taste and significant sugar reduction. The study used extensive sensory studies and mathematical modeling techniques to identify synergistic blends that outperform pure glycosides.
Researchers have developed a magnetic treatment to isolate and remove unwanted substances in cabernet sauvignon wine. This technique, using polymers with magnetic nanoparticles, shows promise in removing off-tasting compounds without altering the desired flavors.
A new cooking training program has been shown to decrease sodium levels in Chinese take-out meals without sacrificing taste. The study found significant reductions in sodium content after 36 months, demonstrating the potential benefits of partnering between public health agencies, academic institutions, and community businesses.
Researchers manipulate neurons in the amygdala to eliminate natural craving for sweet taste, while still recognizing flavors. The findings suggest a promising area of focus for treating eating disorders by isolating emotional reactions from flavor identification.
A study found that star-shaped bread is particularly appealing to children, leading to potential healthier food choices. Children preferred natural brown bread colors over yellow-colored turmeric bread.
Researchers at Newcastle University discovered that bees' taste neurons fire intense signals for up to 10 seconds when they encounter a sweet substance. This prolonged activation allows the bee to remain feeding at the same sugar source, making it more efficient for the colony.
The University of Miami Miller School of Medicine's Department of Otolaryngology-Head and Neck Surgery has received a National Institutes of Health (NIH) research training grant, providing funding for interdisciplinary research training in otolaryngology. The five-year grant will support individual awardees with research training in ba...
A study by University of North Carolina Lineberger Comprehensive Cancer Center researchers found that cigarillo packaging with colors and flavors increases their appeal, even when text or pictorial warnings are present. The findings suggest that stricter regulations on imagery, such as plain packaging, may reduce cigarillo use.
Researchers report four new insights into diet and health: time-restricted eating reduces tumor growth in mice, adults who eat breakfast gain less weight, and alternate-day fasting enhances weight loss. New studies also reveal the importance of taste perception in modulating hunger and fullness cues.
The AChemS 40th Annual Meeting features research on the roles of smell and taste in human and animal health. New findings will be presented on topics such as smoking's effect on salt sensitivity and inflammation in gum disease.
A study published in Appetite found that people prefer the taste of ID-treated wastewater to traditional tap water. The researchers also discovered that women are more likely to prefer bottled water than men and that marketing efforts should focus on similarities between ID and bottled water.
A University of Guelph study found that genetic variants in taste receptors influence the snacks chosen by preschoolers. Nearly 80% of kids carried at-risk genotypes, leading to a high intake of calories from sugar and fat.
A team of neuroscientists has discovered that specific taste neurons located in the fruit fly's proboscis are responsible for its protein craving. The study, published in eLife, identifies two groups of neurons that regulate the fly's feeding behavior.
Researchers investigated how additives impact carbon dioxide interaction with beverages, affecting taste and creaminess. They found that additives like sugar reduce diffusion rate, extending fizzy period. Hydrogen bonds also decrease, impacting taste.
Researchers identified otopetrin family genes encoding proton-conducting ion channels involved in maintaining balance. These channels also play a role in sensing acidic substances, contributing to sour taste perception.
Researchers at Tohoku University developed a new technique to analyze isomers in edible oil using HPLC-MS/MS, revealing the specific oxidation compounds in canola oil resulting from heat and light. The study suggests packaging canola oil in dark containers and adding antioxidants like carotenoids to reduce oxidation.
Researchers found that TRPM4 performs a similar role to TRPM5 in the taste system, enabling the detection of sweet, bitter and umami foods. This discovery challenges existing dogma and has implications for understanding human health and regulating appetite.
Researchers at UCSB have identified a unique class of gustatory receptor neurons necessary for calcium taste in fruit flies. They found that calcium is sensed as slightly bitter and sour, but its effects on human health are complex, with high levels associated with diseases.
A recent study from Monell Center and Children's Hospital of Philadelphia found individual differences in the sensory response to Kaletra, a pediatric HIV medication. Genetic sources of taste variation were identified, suggesting potential solutions to improve medicine adherence in infants and young children.
Researchers at UC Riverside have found a way to access and manipulate taste neurons in the pharynx of common fruit flies, which could help control the spread of mosquito-related illnesses and reduce agricultural losses. This genetic approach offers a new framework for understanding the complexities of insect feeding behaviors.
Researchers at Oregon State University found notable differences in the taste of beers malted from two barley varieties, revealing novel flavors that carry through malting and brewing into beer. The study's results have significant implications for the brewing industry, particularly for beer connoisseurs.
Mice treated with sonidegib exhibited significant taste bud and nerve response restoration within 14 days of discontinuing treatment. The study highlights the potential for recovery from severe taste loss following cancer drug treatment.
A study by the University of Plymouth found that oysters exposed to expected future levels of ocean acidification and warming do not lose their sensory qualities. This has potentially positive implications for global food supply, as seafood represents a significant portion of animal protein intake.
Researchers found associations between genetic variations and limited dietary variety, struggles for control during mealtime, and bitter taste perception. This study aims to understand the interplay of nature and nurture in shaping picky eating behavior in early childhood.
A new study published in Frontiers in Psychology reveals that saying sorry when making a social rejection can have the opposite effect of its intention. Researchers found that apologizing can increase feelings of hurt and create pressure to forgive before being ready. The study's findings challenge popular beliefs about apologies in so...
A study found that the brain's reward center is tricked into thinking expensive wine tastes better due to its higher price. The 'marketing placebo effect' plays a role in this phenomenon, where identical products are perceived differently based on their prices.
A study by Charles Zuker and colleagues has shown that the taste system wires itself through a process of cellular reconnection, allowing flavor information to flow from tongue to brain. The researchers found that specific chemical signals in newborn taste receptor cells can pull the right nerve cell connections towards them.
Scientists discovered that molecules help the tongue communicate with the brain to identify the correct taste. By rewiring the taste-system of mice, researchers found that taste receptor cells determine their own connectivity by providing instructive signals to neurons.
A new study from the Monell Center enables researchers to pinpoint the unique molecular components needed for each type of taste cell to function. This breakthrough provides a treasure trove of information on how taste cells respond to different compounds and can help devise ways to promote healthy eating.
Research at Cornell University found that people with dulled taste buds prefer sweeter, high-calorie foods. Participants who had their taste receptors temporarily blocked consumed more sugar than those with unaltered taste response.
A new method for drying jellyfish has been developed to make them crunchy and paper-thin, reducing processing time from 30-40 days to just a few days. This innovation also increases the efficiency of Asian processing plants.
A study from the Journal of Dairy Science found that consumers prioritize healthy options and taste when choosing between milk and nondairy beverages. The results highlight the importance of education on nutritional value and correcting misconceptions to broaden the appeal of dairy milk.
A team of Penn State food scientists found that people generally cannot tell the difference between fat levels in ice creams within a certain range. The study challenges some ice cream marketing that suggests high-fat ice cream is higher quality and better tasting.
Patients undergoing gastric bypass surgery experience altered sweet taste preferences, with RYGB producing more pronounced effects than VSG. This phenomenon may help clinicians predict patient responses to different surgeries and inform treatment approaches for obesity.
A study finds that outlet stores can actually improve a brand's cachet by attracting price-sensitive customers and allowing for more frequent new product releases. This is achieved through limited cannibalization of core revenues, enabling the brand to invest in higher service at regular stores.
Researchers found that adults with bulimia nervosa have elevated reward-related brain activation in response to taste, which may explain their drive to eat even when not hungry. The study suggests that new treatment therapies targeting specific brain pathways could be effective.
New research finds that advertisements highlighting more proximal sensory experiences (touch/taste) lead to earlier purchases, while those emphasizing distal sensory experiences (sight/sound) delay them. This study, published in the Journal of Consumer Research, suggests new ways for marketers to differentiate their products and services.
A new study from the Monell Center has identified novel genes and molecular pathways involved in shaping a taste cell's function, potentially allowing for the treatment of taste disorders or fine-tuning of taste perception. The research also sheds light on how taste stem cells develop into different types of mature taste cells.
A synthetic sensor array, resembling an artificial tongue, can detect closely related whisky samples as distinct. The device identifies key qualities such as malt status, age, and country of origin, making it a valuable tool for spotting counterfeits.
Researchers at Caltech have discovered that sour-sensing taste cells play a crucial role in detecting water on the tongue. The study found that these cells are responsible for sensing water through a pathway also used for basic tastes, such as salt and sugar. This finding challenges current understanding of how mammals detect water.
A firm bread and brittle crust lead to more chewing and a greater rate of release of aroma molecules, according to the researchers. The findings could help food scientists create new bread types better tailored to meet consumers' expectations.
A new study reveals that movie preferences are highly idiosyncratic and not linked to demographic traits, contradicting industry targeting strategies. The researchers found low levels of correlation in movie ratings among participants but identified patterns, including increased correlation with jointly seen films. Demographically, mal...
Stevia stimulates the ion channel TRPM5, which is involved in taste perception and insulin release, helping to prevent abnormally high blood sugar levels and type 2 diabetes. The study opens up new possibilities for treating diabetes, but further research is needed before new treatments can be developed.
A new study published in the Journal of Nutrition Education and Behavior found that there are areas of convergence between parents, children, and restaurant executives regarding healthy meal choices. Common ground includes the importance of taste and familiarity, which can inform efforts to promote healthier options.
Researchers at the University of East Anglia found that sodium citrate nasal spray can temporarily restore sense of smell in people with viral-induced anosmia or hyposmia. The treatment lasted up to two hours and was most effective for patients whose ability to smell was damaged by viral infection.
Researchers developed minitablets with synthetic flavourings and coatings to enhance palatability, making it easier for cats to take medication. The study found that amino acids and vitamin B-based flavours were promising options, but further research is needed.
Research shows that extended lactation does not negatively affect milk quality or cheese-making property. In fact, protein and fat contents increase, making milk more suitable for production. The study found no negative impact on taste, contrary to previous fears.
A University of Florida researcher led a global team to identify chemical combinations that improve tomato flavor. The team used classical genetics to replace bad alleles with good ones in modern tomato varieties.