Latest Paul Breslin Stories
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.
Long the bane of picky eaters everywhere, broccoli’s taste is not just a matter of having a cultured palate; some people can easily taste a bitter compound in the vegetable that others have difficulty detecting.
The mere taste of something extremely bitterâ€”even if you don't swallow it at allâ€”is enough to cause that dreaded feeling of nausea and to set your stomach churning.
According to researchers at the Monell Center, fruit flies are more like humans in their responses to many sweet tastes than are almost any other species.
- The act of sweetening by admixture of some saccharine substance.