Study reveals how lipids interact with grape tannins, masking the unfavorable taste of certain wine compounds and altering taste perception. Read More
51% of COVID-19 patients report they experienced the loss of smell and taste up to five months after infection. On average, once their senses were restored, people reported a loss in sensitivity to smell and taste. Read More
Both the orthonasal and retronasal routes, in addition to our taste buds, shape our taste perception of foods. Read More
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. Read More
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. Read More
The sense of taste in female mosquitoes is specially tuned to detect at least four different substances in blood. Read More
Roughly 50% of patients hospitalized for COVID-19 experience neurological symptoms including headaches, dizziness, smell and taste disorders, and stroke, a new study reports. Coronavirus may affect the entire nervous system, including the brain, spinal cord, and muscles. Neurological symptoms of COVID-19 may appear before the fever and cough commonly associated with infection. Read More
Drinking coffee makes your taste buds more sensitive to sweetness, a new study reports. Read More
Study confirms sensory loss associated with taste and smell is strongly linked to early coronavirus infection. Based on the findings, people who report olfactory or taste loss are ten times more likely to have COVID-19 than other infections. Patients reported their sensory loss to be profound rather than mild. Encouragingly, the rate of sensory recovery was high, with patients reporting a return of normal smell and taste function within two to four weeks, which matches the time of disease recovery. Researchers also found people who reported sore throats more often tested negative for COVID-19. Read More
Taste perception appears to be controlled by dopamine in fruit fly models. Tracing the neural pathway, researchers found the same pathways were associated with controlling learning and memory. The network also appears to enhance taste sensations. Researchers also discovered eating lots of sugar suppresses sweet taste perception. Read More
User data from a new COVID-19 symptom tracking app reveals a loss of taste and smell are the strongest predictors of a positive coronavirus diagnosis. Using the data, researchers have developed a model to identify which combination of symptoms together could best predict COVID-19 infection in individuals. Read More
Microscopy study sheds light on the function of two calcium homeostasis modulators. Read More
