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Latest Gustation Stories

2009-12-09 13:47:00

CHICAGO, Dec. 9 /PRNewswire/ -- WineMcGee.com today released their new event management suite, designed to help restaurants, wine retailers, and wineries promote, ticket, and mange their wine events. The website also creates a new marketplace for wine lovers to purchase tickets to wine tasting events, classes, festivals, and dinners online directly from event hosts. "It's a very exciting time in the industry and we're thrilled to be connecting our users to local wine tastings and...

2009-11-11 15:41:00

MIAMI, Nov. 11 /PRNewswire-FirstCall/ -- Celebrity Cruises is toasting guests on every sailing with a seasonal expansion of the brand's new Celebrity Life "Savor" series of onboard food and beverage programming. From now through December 15, guests on every Celebrity ship can enjoy the line's Wine Harvest Celebration, a "full-bodied" program celebrating the global harvest of the grape through rich wine appreciation courses and tastings, aromatic food and wine pairings, "smoky" silent...

2009-11-05 09:45:00

SAN DIEGO, CA, November 5, 2009 /PRNewswire-FirstCall/ -- Senomyx, Inc. (Nasdaq: SNMX), a company focused on using proprietary taste receptor-based technologies to discover novel flavor ingredients for the food, beverage, and ingredient supply industries, today provided a corporate update and reported financial results for the third quarter ended September 30, 2009. Revenues were $4.2 million for the third quarter of 2009, compared to $4.0 million for the third quarter of 2008, an...

2009-11-05 07:30:00

SAN DIEGO, CA, November 5, 2009 /PRNewswire-FirstCall/ -- Senomyx, Inc. (Nasdaq: SNMX), a company focused on using proprietary taste receptor-based technologies to discover novel flavor ingredients for the food, beverage, and ingredient supply industries, today provided a corporate update and reported financial results for the third quarter ended September 30, 2009. Revenues were $4.2 million for the third quarter of 2009, compared to $4.0 million for the third quarter of 2008, an...

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2009-10-21 10:42:40

Scientists in Japan are reporting the first scientific explanation for one of the most widely known rules of thumb for pairing wine with food: "Red wine with red meat, white wine with fish." The scientists are reporting that the unpleasant, fishy aftertaste noticeable when consuming red wine with fish results from naturally occurring iron in red wine. The study is in ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication. Takayuki Tamura and colleagues note that wine...

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2009-10-16 13:40:00

Scientists have found out how people can taste the bubbly sensation from carbonated beverages. The answer appears to lie in an enzyme on the surface of sour-sensing cells in taste buds, researchers reported in the journal Science. Researchers at National Institutes of Health's National Institute of Dental and Craniofacial Research (NIDCR) and colleagues from the Howard Hughes Medical Institute at the University of California, San Diego (UCSD) used mice in their study. Mice have a similar...

2009-10-15 14:49:51

In 1767, chemist Joseph Priestley stood in his laboratory one day with an idea to help English mariners stay healthy on long ocean voyages. He infused water with carbon dioxide to create an effervescent liquid that mimicked the finest mineral waters consumed at European health spas. Priestley's man-made tonic, which he urged his benefactors to test aboard His Majesty's ships, never prevented a scurvy outbreak. But, as the decades passed, his carbonated water became popular in cities and towns...

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2009-10-09 14:30:38

One hundred years ago, Kikunae Ikeda discovered the flavor-giving properties of glutamate, a non essential amino acid traditionally used to enhance the taste of many fermented or ripe foods, such as ripe tomatoes or cheese. New research now reveals that the tongue has a receptor that is exclusively activated by glutamate. "Although other receptors have been found on the tongue that are also aroused by glutamate, they are not specific. That is, they need to be in contact with nucleotides and...

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2009-08-12 13:05:00

Scientists say that DNA analysis of ancient remains suggests that Neanderthals and modern humans shared the gene that give us the ability to taste bitter flavors, BBC News reported A chemical called PTC is considered very bitter to most people, but 25 percent cannot taste it at all, because certain people have different taste receptors on their tongues. But the genetic variation responsible for this difference also existed in Neanderthals, according to recent analysis of a 48,000 year-old...

2009-08-04 08:00:00

SAN DIEGO, CA, August 4, 2009 /PRNewswire-FirstCall/ -- Senomyx, Inc. (Nasdaq: SNMX), a company focused on using proprietary taste receptor-based technologies to discover novel flavor ingredients for the food, beverage, and ingredient supply industries, today provided a corporate update and reported financial results for the second quarter ended June 30, 2009. A key recent accomplishment for the Company was the new collaborative research, development, commercialization and license...