Latest Gustation Stories
A new study shows how the country we reside in and culture in which we grew up helps define what tastes we prefer.
It has been said that people “eat with their eyes” before taking their first bite of any meal and a new study suggests that the eyes can be even more important than the tongue when it comes to perceiving the flavors of foods.
A consortium of scientists has identified a new protein regulator of taste, findings that help unlock the mystery of exactly how cells transmit taste information to the brain for three out of the five primary taste types.
It is bronchoconstriction (and how to mitigate it) that researchers at have been researching lately. And their findings may be both surprising and welcome among the asthma and COPD communities.
Salt is a necessity for life, yet too much of it can have detrimental effects, such as hypertension or kidney failure in humans. New research from a team of American biochemists has discovered how mammals’ tongues are equipped to guard against ingesting high concentrations of salt.
The sweet taste of sugar may provide some comfort for babies during immunizations, according to a new Cochrane systematic review.
A person's ability to taste certain bitter flavors might just be directly related to their ability to fight off upper respiratory tract infections,
Even though there has been the knowledge that certain foods pair well together, culinary connoisseurs chalked it up to a feeling more than anything scientific. However, recent research shows that the way food is perceived is based off of senses in the mouth.
- The act of burning, scorching, or heating to dryness; the state or being thus heated or dried.
- In medicine, cauterization.
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