Latest Sweetness Stories
A new study reports that subdiaphragmatic vagotomy reduces intake of sweet-tasting solutions in rats, and eliminate the hedonic perception produced by sucrose and saccharin in rats.
The global market for sugar and other sweeteners was nearly $99.1 billion in 2011 and dropped significantly in 2012 to about $77.5 billion.
The appearance of cutlery can affect perception of a food's taste. Food tastes saltier when eaten from a knife, and denser and more expensive from a light plastic spoon. Taste was also affected by the color of the cutlery.
A new study has found that the sweetener sucralose, commercially marketed as Splenda, can affect how the body processes sugar.
Glucose is a simple form of sugar that is a common ingredient in roach-bait poison. Unfortunately, sugar isn’t always sweet to German cockroaches, especially those that avoid the roach baits.
It’s easy enough to simply recognize that something smells like a strawberry, but it’s much more difficult to understand why something smells that way.
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.
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.
- A transitional zone between two communities containing the characteristic species of each.