The bitter compounds of chicory exhibit a receptor activation profile that overlaps with roasted coffee compounds, resulting in a similar taste profile. However, the impact on three taste receptors differs between the substances.
The color of the plate food is served on influences taste perception, a new study reports.
Olfactory dysfunction can have both physical and social consequences, in addition to influencing food intake and weight. Researchers say foods that stimulate other chemical senses when consumed, such as chili or menthol, can improve life quality for those with olfactory dysfunction.
Taste-related genes may play a significant role in determining personal food and diet choices, and could also have an impact on cardiometabolic health.
Removing the wisdom teeth can improve a person's taste perception by up to ten percent.
Changes in taste perception can for years following chemotherapy and radiotherapy treatments for cancer, a new study reports. Cancer survivors reported less sensitivity to bitter, sweet, and salty tastes compared to those who never received a cancer diagnosis. Taste buds on the tip of the tongue are most affected.
Researchers say the order in which your senses interact with food items impacts how much you enjoy your meal.
Study reveals how lipids interact with grape tannins, masking the unfavorable taste of certain wine compounds and altering taste perception.
Both the orthonasal and retronasal routes, in addition to our taste buds, shape our taste perception of foods.
Ethnicity may play a role in the perception of bitter tastes, a new study reports. Researchers say this could be related to anatomical differences on the surface of the tongue.
Study reveals the map of neural responses that mediate taste perception does not involve a specific, specialized group of neurons, but overlapping and spatially distributed neural populations.
The sense of taste in female mosquitoes is specially tuned to detect at least four different substances in blood.
