Genes have a large part to play in sensitivity to the sweet taste, with research revealing the variation in response to the ‘sweet signal’ among children.
Research into why wine and tea pair with fatty food could offer the food industry a lesson in how to better balance fatty and astringent mouthfeels in processed foods, say researchers.
New research unravelling the mechanisms behind the ‘flavour tripping’ effects of a rare fruit protein could help to develop novelty sweeteners, but experts are split on its long term applications.
Researchers from Monell and Givaudan have discovered a ‘taste terminator’ protein inside taste cells, which may control the way we perceive bitter taste signals.
After years of unsuccessful attempts to culture taste cells, a team of researchers from the Monell Chemical Senses Center has demonstrated that living human taste cells can be maintained in culture for at least seven months.
Sugar receptors previously thought to exist only in the gut have been identified on sweet taste cells on the tongues of mice, possibly explaining why salt enhances sweetness intensity, according to new research.
Alcohol consumption impacts the quality and quantity of breast
milk, say researchers, exploding age-old claims that a few drinks
can improve their nursing performance.
The foods that children, and later adults, choose are linked to
taste profiles set at a very early age, suggest new findings from
the UK, reports Lindsey Partos.
Scientists blow food formulation wide open, confirming the
influential role genetics plays in the taste profile of
individuals, reports Lindsey Partos.
Variation in taste genes could open up new opportunities for the
food industry, as well as parents, to devise better strategies to
enhance fruit and vegetable acceptance in children who are
sensitive to bitter taste, claim researchers.
