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Articles on Sense of taste
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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?
New research offers insights into the brain after COVID-19 that may have implications for our understanding of long COVID-19 and how the disease affects our senses of taste and smell.
Reduced brain volume in people who have experienced COVID-19 resembles brain changes typically seen in older adults. The implications of these findings are not yet clear.
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.
Our senses of taste and smell are linked to one another in ways that experts are continuing to explore. See if you can answer some questions for which experts have discovered some surprising answers.
Top contributors
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Associate Professor, Texas A&M University
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Senior Lecturer in Nutrition, Cardiff Metropolitan University
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Senior Lecturer in Food Science and Technology, Cardiff Metropolitan University
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Professor of Pharmacology and Therapeutics, University of Florida
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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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Professor of Physiology, Kavli Institute for Fundamental Neuroscience, University of California, San Francisco
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Assistant Professor of Enology, Iowa State University
