"It now pays to get a lot of pleasure out of a little bit of sugar," says Danielle Reed, a scientist at the Monell Chemical Senses Center.
July 24, 2015 We know that a gene can determine how strongly we experience bitter flavors. Scientists wanted to know if this was also true for sweet. Their study shows genetics may affect our taste for sugar, too.
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Chin up, guys: You can't taste the savory flavor of your fish, but your chick sure is cute.
February 17, 2015 Savory fish are a staple for penguins, but the poor birds lack the ability to taste the umami flavor of their meals. One hypothesis? The genes at play got frozen out of commission.
The roots of your hankering for hoppy beers and cruciferous vegetables may be genetic.
October 1, 2014 Researchers have found a gene that affects how strongly you experience bitter flavors. And those who aren't as sensitive eat about 200 more servings of vegetables per year.
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December 11, 2013 The technology creates the illusion of taste by sending electrical and thermal stimulation to different parts of the tongue. Imagine tasting food on TV cooking shows, getting rewarded with a treat for succeeding in a video game or sharing a meal with a friend on social media.
The first taste of an olive can be a bit shocking. But eventually, many of us start to enjoy bitter fruits, nuts and beverages.
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November 13, 2013 The first bite of a bitter fruit or nut can be shocking, even revolting. That's led scientists to think that bitter tastes evolved to help us avoid poisonous plants. But a new a genetic study in Africa challenges that notion.
Feeling down? It could be messing with your ability to taste the fat in that bowl of whipped cream.
June 6, 2013 Temporary, strong emotions, when we're already feeling down, can significantly reduce our ability to perceive the fat in our food, researchers say. It's the latest finding to show how strong emotions can confuse our sense of taste.
October 15, 2012 When bitter taste receptors found in the noses of supertasters were exposed to a bacterial chemical, they started fighting it off, while the receptors of others with normal taste perceptions did not detect the chemical's presence.
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