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Latest Taste Stories

2011-12-15 17:22:11

North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. Authentic East Asian recipes, on the other hand, tend to avoid mixing ingredients with many shared flavor compounds, according to new complex networks research from Indiana, Harvard, Cambridge and Northeastern universities. In a search to uncover the patterns and...

2011-12-07 14:27:11

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. Now a team of Penn researchers has helped uncover the evolutionary history of one of the genes responsible for this trait. Beyond showing the ancient origins of the gene, the researchers discovered something unexpected: something other than taste must have driven its evolution....

2011-12-02 12:50:48

There's an existential crisis that often happens at dinner tables across the country: why won't kids eat their vegetables? Research has found that one reason could be a sensitivity to bitterness, fairly common among children — about 70 percent have it. But a new study led by Jennifer Orlet Fisher, director of the Family Eating Laboratory at Temple's Center for Obesity Research and Education, has found that adding a small amount of dip to a serving of vegetables helped bitter...

2011-11-02 13:36:01

When fat, sugar and gluten come out of salad dressings, sauces, cookies, beverages, and other foods with the new genre of package labels shouting what's not there, what goes into "light" or "-free" versions of products to make them taste like the original version? The answers appear in the cover story in the current edition of Chemical & Engineering News, ACS' weekly newsmagazine. In the article Melody Bombgardner, C&EN Senior Business Editor, explains that food processors usually...

Fondness For Sweets Linked To Sweeter Personality
2011-10-27 05:25:59

Does having a sweet tooth make you a sweeter person? According to American researchers the answer could be Yes. Scientists from Gettysburg College, St. Xavier University in Chicago, and North Dakota State University found in a recent study that people who favored sugary foods were more inclined to volunteer, help others in need and are more agreeable than those who avoid eating sweets. The research, published in the Journal of Personality and Social Psychology, focused on sweetness and...

2011-08-17 14:55:28

People lose the ability to detect the taste of iron in drinking water with advancing age, raising concern that older people may be at risk for an unhealthy over-exposure to iron, scientists are reporting in results they term "unique." The study appears in the ACS' journal Environmental Science & Technology. Andrea Dietrich, Susan Mirlohi, and Susan Duncan and colleagues point out that perception of a metallic flavor in water can help people limit exposure to metals such as iron, which...


Word of the Day
drawcansir
  • A blustering, bullying fellow; a pot-valiant braggart; a bully.
This word is named for Draw-Can-Sir, a character in George Villiers' 17th century play The Rehearsal.
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