Our experiences of taste are so vivid and personal it can be hard to imagine how people can turn their nose up at your favourite comfort food. Research shows the explanation could be in your genes.
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Articles on Tastebuds
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The pickle-obsessed can now order a pickle pizza with a side of pickle potato chips, wash it down with a pickle beer and have pickle ice cream for dessert.
The effects of COVID and a new treatment for it are leaving a bad taste in the mouth for many. How do we detect what’s salty, sweet, bitter, sour or umami?
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Associate Professor of Chemistry, University of Richmond
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Research Fellow, Faculty of Health Sciences, Curtin University, and The Perron Institute for Neurological and Translational Science, Curtin University
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Instructor of Food Science and Human Nutrition, Colorado State University
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Senior Manager Biostatistics Unit at Human Technopole and Honorary Fellow, The University of Edinburgh
