Taste

An injection that targets nerves in the neck appears to relieve parosmia related to COVID infection in some people, but more rigorous studies are needed

In addition to finding where citrus come from, researchers have pinpointed the genetic origins of the fruits’ tart taste

New research identifies genome areas linked to dietary patterns and our taste for things such as tea, tobacco and grapes

Futuristic food science technology could finally bring plant-based salmon filets and tuna steaks to the table

A recent lawsuit claims a chemical called titanium dioxide, used in Skittles candies, harms people. It’s hard to find strong evidence for that, however

Pinpointing the receptor responsible for the tasty treat’s aroma underscores the importance of smell

The chemicals attack taste buds while the brain associates nausea with eating
 

I’m doing a monthly series here at Food Matters that I’m calling “Friday* Happy Hour,” in which I’ll delve into the science of alcohol production.

It’s ok Sam-I-Am, I know why you didn’t want to try green eggs and ham. You didn’t want to try it on a train or up a tree, because what we taste is influenced by what we see.

Is it possible that our vision can affect our taste perception? Let’s review some examples of studies that claim to have demonstrated that sometimes what we see can override what we think we taste.

Sometimes a toffee sounds really good–not just the suggestion of it, but the actual toffee itself. That’s according to a study that found altering the pitch and type of instruments used in an accompanying soundtrack can modify the way food tastes.

Do you ever wonder about the science behind your food? We do, too. Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking.