Taste is not what you think. Every schoolchild learns that it is one of the five senses, a partner of smell and sight and touch, a consequence of food flitting over taste buds that send important signals—sweet or bitter, nutrient or poison?—to...
Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to a new study published in the journal Chemical Science. The findings suggest these varied, genetically-influenced responses may mean that food and drink companies...
Western food research has long been dominated by the four "basic tastes" of sweet, bitter, sour and salty. In recent decades, however, molecular biology and other modern sciences have dashed this tidy paradigm. For example, Western science now recognises the East's umami (savoury) as a...