Articles tagged with Taste
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Researchers at the University of Sussex have developed a technology that can stimulate different parts of the hand to convey feelings without physical contact. The study found that short bursts of air can generate excitement, while slow and moderate stimulation creates sad feelings.
Dr. Michael Gordon's research focuses on understanding neural circuits that drive taste responses and feeding preferences in fruit flies. His studies have shown that food preference can be viewed as a changing metric based on initial taste, experience, and physiological condition.
A mix of positive and negative reviews can be beneficial for products judged on personal taste, but detrimental when quality is the primary consideration. The authors investigated how consumers respond to diverse online reviews and found that varied ratings due to individual tastes are more acceptable in some cases.
A randomized clinical trial found that chef-enhanced meals led to increased consumption of fruits and vegetables among elementary and middle school students. After seven months, the odds of students selecting vegetables increased significantly in schools with chef-enhanced meals.
A new study found that chef-enhanced school meals significantly increased students' fruit and vegetable consumption, with an 8% increase in vegetable selection after three months. The study also showed that using 'choice architecture' techniques improved students' selection of fruits and vegetables, but did not lead to long-term changes.
Researchers from German Institute of Human Nutrition discovered how brain activity encodes taste quality, with decoding possible within 175 milliseconds. The study aims to extend understanding of neuronal mechanisms and develop strategies for moderate deviant eating behavior.
A University of Michigan-led study has found that penguins have lost the genes for the umami and bitter tastes, as well as a sweeter taste, which is puzzling given their diet of fish. The loss of these tastes likely occurred due to ancient climate-cooling events in Antarctica.
Genetic analysis reveals penguins have lost three basic tastes over evolutionary time, leaving them with only salty and sour flavors. Their unique tongue structure and behavior of swallowing food whole may be adaptations to their environment.
Research suggests umami taste has a beneficial role in health, especially for elderly patients, who may experience reduced sensitivity due to diseases or medications. 'Kokumi' substances found in garlic and onions can enhance flavors in low-fat foods.
A recent study by Robert Mai and Stefan Hoffmann found that healthy food is often perceived as tasting bad, leading to overconsumption of unhealthy options. Despite education on ingredients, consumers prioritize taste over healthiness, making it challenging to combat obesity rates.
A recent study by Caltech neuroeconomists found that the speed at which people factor in healthiness affects their ability to exercise self-control. On average, taste information begins to drive food choices 200 milliseconds before health information does.
A new study led by researchers at University of California, San Diego School of Medicine found that obese children's brains show enhanced responses to sugar. The study suggests that this 'food reward' response may predispose them to crave more sugar throughout life.
Researchers tested whether monkeys show a common human bias towards confusing price with quality. Contrary to expectations, capuchin monkeys did not exhibit this bias, unlike humans.
A study at University of Sussex shows that adults can be trained to develop synesthetic experiences, including seeing letters as colors. The training also led to a significant boost in IQ.
A new study by the Institute of Food Technologists found that red tomatoes with firm texture, medium size, and high juice content are preferred. Consumers also value factors like familiarity with manufacturers, taste, price, and perceived health benefits.
A new study suggests that an internal 'calorie counter' in the brain evaluates the caloric density of foods, influencing food choices and predicting caloric content. The study used functional brain scans to track brain activity while participants viewed food images.
Research finds that sharing experiences with others intensifies both pleasant and unpleasant emotions, making them more pleasurable. This effect is observed even when individuals are not explicitly interacting with each other.
A study by Cornell Food & Brand Lab found that lower buffet prices lead to less taste satisfaction. Diners who paid more for the same food rated it as being 11% tastier and enjoyed the experience more.
A new study reveals that genetic variations in taste receptors influence intensity perceptions of alcohol-related sensations. Researchers found that individuals with different versions of bitter and burn receptor genes experience varying levels of bitterness and burning sensations when consuming alcohol.
A study by Penn State researchers found that non-nutritive sweeteners are not as sweet as commonly believed, contrary to marketing claims. Participants could detect these sweeteners at lower levels but did not perceive them as sweeter than sugar.
Researchers at Virginia Tech find that 50% of the population can't detect high levels of manganese in water, leading to potential health risks. The study's findings highlight the importance of considering water safety not only in tap water but also in humidified air.
The TASTE trial found that thrombus aspiration for acute myocardial infarction (AMI) does not reduce mortality or other clinical endpoints long term. The one-year follow-up results revealed no statistically significant difference in death rates between patients who received clot aspiration and those who did not.
Researchers discovered how hummingbirds detected sugar by analyzing their taste receptors, which expanded to respond to carbohydrates. The study revealed that a single mutation drove behavior changes in the birds.
A Cornell study analyzing 217 menus and over 300 diner selections reveals that menu layout, descriptions, and names can influence food ordering. Two tactics - catching attention and priming imagination - can guide diners to order lighter entrées.
Researchers at Cornell University have discovered that the human brain uses fine-grained patterns of neural activity to represent emotions in a standardized code. This code allows individuals to share similar emotional experiences, regardless of personal perspectives or cultural backgrounds.
Researchers found that taste-related words activate emotional centers and gustatory cortices, whereas literal words only stimulate emotion when part of a sentence. Metaphorical sentences may spark increased brain activity in emotion-related regions due to physical associations.
Researchers are working to diminish and mask bitter tastes in foods due to genetic sensitivity issues. Food additives such as lactisole and phantom aromas can effectively reduce bitterness perception, making food more palatable.
A new study finds that menthol cigarette users smoke an average of 43 cigarettes per week, nearly double the amount smoked by non-menthols. The study also reveals that menthol smokers are almost three times more likely to intend to continue smoking in the next year.
Researchers have localized stress-activated hormone receptors in oral taste cells responsible for detection of sweet, umami, and bitter. The findings suggest that stress hormones may directly affect how these cells respond to sugars and certain other taste stimuli.
Researchers identified 17 independent genes related to liking for certain foods, including artichokes and white wine, which can be used to personalize nutrition plans and improve health outcomes. This study has the potential to significantly impact diet-related diseases such as obesity, diabetes, and hypertension.
Researchers found that suppressing taste buds in fruit flies can significantly increase or decrease lifespan and potentially promote healthy aging. Bitter tastes had negative effects on lifespan, while sweet tastes had positive effects, particularly for water taste.
Researchers at Ruhr-University Bochum decode mechanism for appreciation of the barrique character, a bitter sensation on the tongue. They found that gallic acid groups are responsible for triggering this sensation, which is mediated by the trigeminal nerve.
A recent study from Washington State University challenges conventional wisdom on wine flavor finish. Researchers found that fruity flavors disappear from the palate earlier than oaky, floral, and earth flavors perception. This discovery sheds new light on the complex relationship between taste, aroma, and flavor in wine.
A study found that owning luxury products leads to higher satisfaction with life, whereas using them has a detrimental effect. Participants who kept luxury versions of durable items or consumable goods were more satisfied than those who only used them.
A new study found that cigarette smoking among obese women interferes with their ability to taste fats and sweets, making them more likely to consume high-calorie foods. The study suggests that this may contribute to the consumption of more calories, exacerbating weight-related health issues.
Researchers found that giant pandas possess functional sweet taste receptors and show a strong preference for natural sweeteners. The study used behavioral and molecular genetic studies to investigate the giant panda's taste preferences and diet selection.
A study by Nelly Jacob found that smokers have impaired bitter taste perception, with 19.8% unable to recognize the bitter taste of caffeine, compared to 13.4% non-smokers. Researchers believe tobacco's toxic effects may hinder regeneration of taste buds, leading to long-term flavor impairments.
Research study examines association between cognitive function and tactile, taste perceptions in elderly. Results show positive correlation between cognitive function and oral perception, suggesting decline in cognitive function is related to impaired oral perception in independently-living octogenarians.
Researchers have successfully developed a method to create high-quality, lower-fat versions of popular food products like sauces, dressings, and desserts. By adjusting the calcium level and acidity, they were able to improve the texture, appearance, and flavor of these foods without sacrificing taste or nutritional value.
Studies showed that individuals in good moods make healthier food choices due to future health benefits, while those in bad moods focus on immediate taste and sensory experience. Temporal construal also plays a role, with trying to focus on the past reducing indulgent food consumption.
Research by Dr. Christiana Tsaousi finds that women's underwear choices are influenced by personal taste, social background, and professional status, challenging the idea of a one-size-fits-all approach to femininity. The study suggests comfort is key to feeling feminine in underwear.
A recent study reveals the unique way honeybees process information from both front tarsi to decide whether to feed, highlighting the importance of their sense of taste in finding nectar and pollen. The sensitivity of their claws and tarsomeres plays a crucial role in detecting sweet and salty substances.
A study by Cornell researchers found that those who admitted guilt were more likely to request brand-name, comfort-food items, whereas those who denied guilt declined meals altogether. Guilty individuals also requested 34% more calories of food.
Researchers at Monell Center found humans can differentiate levels of dietary fat in food using the sense of smell. Innovative methods could make low-fat foods more palatable and aid in reducing excessive fat consumption.
Researchers found that laughter can increase pain thresholds, reduce arterial wall stiffness, and lower heart attack risk, but also cause adverse effects like heart rupture, asthma attacks, and hernias.
Researchers developed an algorithm that pairs people according to their past interests and online mating success, rather than who they say they're interested in. The model improves return rates by 44 percent compared to existing models.
A new study published in PLOS ONE found that obese mice have fewer taste cells capable of detecting sweetness and react weakly to sweet stimuli. This impairment may contribute to overeating and weight gain by reducing the effectiveness of the body's natural appetite suppressants.
Scientists discover that making bread's pores larger can make it perceived as having a saltier taste, even with reduced salt content. The study suggests this method could be a viable way to reduce salt intake without compromising flavor.
A new study reveals a genetic mutation that makes certain people sensitive to bitter compounds appeared advantageous for African populations, with potential roles in immune response and metabolism. The research found strong correlations between specific gene variants and increased bitterness sensitivity in East Africans.
Scientists from the University of Glasgow have developed a range of new pizza recipes that meet public health goals without compromising taste. The pizzas contained at least 30% of all required nutrients, including carbohydrates, vitamins, and minerals, making them suitable as healthy meals.
Researchers at the University of Missouri have found that adding citrus fiber to ground beef improves nutritional quality by increasing cooking yield and adding fiber content. Citrus powder can be used as a replacement for bread crumbs in meatball recipes, offering a tangy flavor and potential health benefits.
As people age, their musical taste shifts in response to life's challenges. After adolescence, music becomes a means of establishing identity and expressing independence, followed by a focus on intimacy and finding love. In middle age, music serves as a way to promote social status, intellect, and relaxation.
A new study from Brigham Young University finds that overexposure to food imagery on Instagram and other platforms increases satiation, leading to a decrease in enjoyment with repeated consumption. This phenomenon, known as sensory boredom, can result in people becoming tired of certain tastes without even eating the food.
Researchers used a mathematical method to simplify olfactory information into coherent categories, similar to compressing digital audio files. The team identified 10 basic odor qualities, including fragrant, fruity, and pungent smells.
Researchers found that messenger RNA expression affects bitter taste sensitivity in individuals with the same genetic makeup. The study discovered a direct relationship between mRNA expression and bitterness ratings of broccoli juice.
Researchers found that women's desire for luxury goods is linked to their motivation to guard relationships. Women perceive luxury products as signals of a partner's devotion and are less likely to pursue men who wear similar items. This phenomenon, known as 'mate guarding,' highlights the role of luxury consumption in relationships.
A USCB study reveals that diet experience can alter taste preferences in fruit flies, with changes occurring through a mechanism involving the degradation of TRPL protein and reduction in synaptic connections. Long-term camphor exposure causes a decline in TRPL levels and subsequent increase in taste acceptance.
Researchers used continuous flash suppression to render objects invisible and found that hearing the correct word boosted object visibility. Hearing an unmatched word suppressed it. The study suggests a deep connection between language and sensory perception.
Early Neolithic and pre-Neolithic hunter-gatherers used spices for flavor, challenging the traditional view that plants were exploited solely for energy requirements. Garlic mustard, with its strong flavor but little nutritional value, was identified as a primary spice in European prehistoric cuisine.
Researchers found that genetic variations in two bitter taste receptor genes can explain differences in the perception of artificial sweeteners like Ace K. Additionally, studies on stevia extracts revealed that RebD is perceived as less bitter than RebA, suggesting potential opportunities for developing new sweeteners.