Patients who later test positive for COVID-19 are reporting early loss of smell and taste. Researchers are now trying to understand if this could be an early sign of the disease.
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Articles on Taste
Displaying 21 - 40 of 50 articles
Researchers would like to find a way to relate the human perception of dryness to the chemical and physical properties of the wine.
As we get older, the way we experience taste can change drastically – but it’s not all down to one sense.
Would you rather lose your sense of touch or your vision? Here are the pros and cons of each, according to science.
Your tongue, saliva and nose work together to help you taste your food.
Recent studies have shown that we may be able to train ourselves to become more sensitive to certain tastes, which leads to feeling more full and satisfied after eating a meal.
The unique role of the temperance movement in US history might explain why, when it comes to Americans’ tastes, bland beer is still king.
Number crunching the Hottest 100 votes produces fascinating insights into shifting musical tastes and poses the question: why was 1997 such a great year for music?
Make that winter dram an intellectual one.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Taste dictates most food choices, but there’s more to it than just the taste buds on your tongue.
Is it best to chop your salad vegies? What’s good in theory doesn’t always make much difference in practice, as the science tells us.
The first teeth may have evolved from combination of scales and tastebuds.
The dress Marilyn wore to sing happy birthday to JFK sold at auction recently for a record-breaking $4.8m.
If New Year’s resolutions have you in an abstemious mindset when it comes to enjoyment these days, consider a pleasure recalibration based on ‘l'éducation du gout.’
When you enjoy the delicious, savory foods of Thanksgiving, you’re experiencing umami, the fifth taste, with a little-known history rooted in Japan.
Cats share some important genes associated with herbivores – this might explain their particular eating habits.
Hate the taste of Brussels sprouts? Do you find coriander disgusting or perceive honey as too sweet? Your genes may be to blame.
We can thank scholarly misinterpretation for the well-known but inaccurate map of the tongue.
Last month Burger King took soft drinks off of their kids’ menu. But will making low-fat milk and apple juice the new default options change how kids eat?
Top contributors
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Senior Research Scientist, Human Health, CSIRO
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Lecturer in Ecology and Evolution & Research Fellow at Zoological Society of London, University of Cambridge
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Associate Professor of Chemistry, University of Richmond
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Professor of Pharmacology and Therapeutics, University of Florida
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Professor of Food Science, Penn State
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Research Associate, Southern Cross University
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Professor of Pervasive Computing, City, University of London
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Professor, Victoria University
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Professor in Food Science and Human Nutrition, University of Canberra
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Lead for Evidence-Based Medicine and Nutrition, Aston Medical School, Aston University
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Senior Lecturer Visual and Material Culture, Nottingham Trent University
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Professor of Marketing, University of Oregon
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Senior Lecturer in Psychology, Federation University Australia
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University of Florida
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Principal Research Fellow, CQUniversity Australia
