A new study explains how sensory input impacts fruit flies' decisions about sweet tastes.
A new study reports that being pleasantly surprised or disappointed with a certain food product can change a person's mood.
A new EEG study sheds light on how we identify and discriminate between tastes to assess if a substance is nutritious or toxic.
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.
Researchers discover receptors for stress activated hormones are localized in oral taste cells responsible for detecting sweet, umami and bitter tastes.
Whether you stand up to eat or sit for dinner, your posture influences how much you enjoy your meal. Standing to eat mutes taste perception and reduces sensory sensitivity, resulting in a decreased enjoyment of food.
Children who prefer high levels of sweet tastes also prefer saltier tastes, researchers report.