Cats retain multiple functional bitter taste receptors
According to new research from the Monell Center, cats have at least seven functional bitter taste receptors. Further, a comparison of cat to related species with differing dietary habits reveals that...
View ArticleScientists reduce sweetener stevia's bitter bits
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of...
View ArticleWhy cats are fussy eaters but dogs will consume almost anything
Anyone who's watched a cat throwing up after munching on grass knows that our feline friends aren't natural plant eaters. So you might be surprised to discover that these carnivorous animals share some...
View ArticleFunctional food that tastes good
Since 2004, Emulsar has been making a place for itself on the emulsion food market with a technology that is both tasty and reduces the need for additives. Thanks to EU support under Horizon 2020, the...
View ArticleTasting device monitors sodium intake in hypertension patients
Our sense of taste ties directly to our overall health. It helps us know when food has gone bad, when it will not agree with us, or when it simply is not good for us, such as when something is too...
View ArticleTaste sensors in fly legs control feeding
Feeding is essential for survival. Senses such as smell or sight can help guide us to good food sources, but the final decision to eat or reject a potential food is controlled by taste. Scientists have...
View ArticleThe geology of wine
Every day, all around the world, millions of people contemplate a very simple question with a very complex answer: which wine? In this month's issue of GSA Today, Gregory Retallack (University of...
View ArticlePregnancy changes perception of odours and tastes
The perception and reactions to odours and tastes can change in pregnancy, sometimes dramatically. This is also true for flies. The mechanisms, however, that trigger these changes are not understood in...
View ArticleWine experts can overcome the limitations of language
The Dutch language has few words for smells, which makes it difficult to describe them. A study conducted by language scientists Ilja Croijmans and Asifa Majid from Radboud University in the...
View ArticleTop chefs, scientists to gather in Spain to explore taste
Do genetics influence what we like to eat? Why does food taste better when hungry? High-profile chefs and scientists will get together in a symposium in Spain to try and find out.
View ArticleNew device could help improve taste of foods low in fat, sugar and salt
Scientists may be closing in on a way to let consumers savor the sweet taste of cake, cookies and other culinary delights without the sugar rush. In preliminary tests using a new device developed...
View ArticleWhy tomatoes lose flavor in fridge: their genes chill out
If you buy tomatoes from John Banscher at his farmstand in New Jersey, he'll recommend keeping them out of the fridge or they'll lose some of their taste.
View ArticleStudy finds new way to increase antioxidant levels in coffee with wine...
A study published in the Journal of Food Science found that adding a small amount of Chardonnay grape seed pomace (GSP), a waste stream of wine production, to coffee may augment the antioxidant...
View ArticleTasting light: New type of photoreceptor is 50 times more efficient than the...
An international team of scientists led by the University of Michigan has discovered a new type of photoreceptor—only the third to be found in animals—that is about 50 times more efficient at capturing...
View ArticleNew LED display lights help improve taste of milk, researchers find
New LED lights that are being installed in milk display cases across the country do more than just reduce energy bills—they also help milk taste better, Virginia Tech researchers have found.
View ArticleShark study reveals taste buds were key to evolution of teeth
The first creatures to evolve teeth didn't have jaws. Many scientists believe these ancient fish developed the first tooth-like structures on their skin that were similar to the "denticle" scales that...
View ArticleResearchers identify receptor that has key role in umami or amino acid taste...
Insects, like mammals including humans, sort chemicals by taste into a few categories and use this information to decide whether to ingest or reject food.
View ArticleExtended lactation does not impair the quality or cheese-making property of milk
On average, a Danish dairy cow calve once a year. However, there are many indications that fewer calvings and extended milking periods have more advantages.
View ArticleBitter or sweet? How taste cells decide what they want to be
Ever burn your tongue so badly that you were unable to taste your food for a few days? Luckily, a unique feature of taste cells is that they continually regenerate every 10 to 14 days. Now, a new study...
View ArticleScientists to settle dispute over taste of wine in bottles with corks versus...
(Phys.org)—A team of researchers with Oxford University (with assistance from Bompas & Parr) in collaboration with the Portuguese Cork Association is gearing up to settle the dispute over whether...
View ArticleSingle cell RNA-seq will provide key insight on how different types of taste...
A significant technological advance from the Monell Center now allows scientists to identify the complete set of genes in any type of taste receptor cell. The technology provides taste researchers with...
View ArticleWhy expensive wine appears to taste better
Price labels influence our liking of wine: The same wine tastes better to participants when it is labeled with a higher price tag. Scientists from the INSEAD Business School and the University of Bonn...
View ArticleBacteria found to produce compounds that activate sweet taste receptors in...
(Phys.org)—A team of researchers affiliated with several institutions in the U.S. has found that a certain type of bacteria produces compounds that cause sweet taste receptors in the sinuses to...
View ArticleMixing artificial sweeteners inhibits bitter taste receptors
Blends of artificial sweeteners such as saccharin and cyclamate produce less of a bitter off-taste than each of the individual components, but the explanation for this puzzling phenomenon has been...
View ArticleScientists decode the genome of fall armyworm, moth pest that is invading Africa
As part of an international consortium, INRA researchers, in partnership with the CEA and INRIA , have sequenced one of the first genomes of a moth from the superfamily Noctuoidea: Spodoptera...
View ArticlePlaguing insects with bittersweet tastes to protect crops
Herbivorous insects are estimated to be responsible for destroying one-fifth of the world's total crop production annually, but a new, natural approach to pesticides that turns insects' taste and smell...
View ArticleVideo: The art and science of glassblowing
If you've ever tapped a screen to send a tweet, opted for a glass bottled soda because of taste, or drooled over art glass in a gallery, then your life has been changed for the better by the...
View ArticleResearchers show how insect food choice can be manipulated
Researchers at the University of California, Riverside have found a way to access and manipulate taste neurons in the pharynx (throat) of the common fruit fly that could help control the spread of...
View ArticleSurprising discovery links sour taste to the inner ear's ability to sense...
Scientists at the USC Dornsife College of Letters, Arts and Sciences have discovered an entirely new class of ion channels. These channels let protons (H+ ions) into cells, are important in the inner...
View ArticleFruit fly hunger games—taste neurons in control
A team of neuroscientists from the Champalimaud Centre for the Unknown (CCU), in Lisbon, Portugal, has discovered that specific taste neurons located in the fruit fly's proboscis confer a craving for...
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