Latest Gustation Stories
University of Illinois scientists have learned to mask the bitterness of ginseng, a common ingredient of energy drinks.
In a study in the Proceedings of the National Academy of Sciences journal, USC College's Emily Liman reveals what is behind all the puckering -- how people perceive sour flavors.
DAVIS, Calif. and TOKYO, Oct.
- Croatian banks extend additional credit to Kali Tuna of $11.6 million, proceeds to be used as working capital for growing inventories - Finalizes line of credit of $15 million with its major shareholder - Finalizes term loan with new investor of $5 million gross proceeds NEW YORK, Oct.
EWING, N.J., Oct.
LAKE FOREST, Calif., Aug. 24 /PRNewswire/ -- WineMatch.com releases combined sensory, chemistry and winery data web site to help consumers find matches to wines they already enjoy. This is a new concept in the evaluation of wines for the average consumer called Wine Profiling.
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist.
A hormone that helps to regulate blood sugar levels may also influence a person's sensitivity to sweet-tasting foods.
ST. CLOUD, Minn., June 9 /PRNewswire/ -- How do you revolutionize the timeless tradition of wine tasting? Pair a charismatic cork dork with a media-savvy computer geek. That's what St.
Researchers have discovered a chemical that specifically blocks people's ability to detect the bitter aftertaste that comes with artificial sweeteners such as saccharin.
- The act of sweetening by admixture of some saccharine substance.
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