Bitter rapeseed

Rapeseed doesn't just contain oil but high-quality protein, too. However, protein extracts from rapeseed have an intense, bitter off-taste. A team led by food chemist Thomas Hofmann has now identified the substance that is ...

Color coded—matching taste with color

Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications for how food and beverage industries should ...

Saliva could influence taste preferences

Saliva is crucial for tasting and digesting food, but scientists have now found that it may have another, more subtle role. Salivary proteins could be part of a feedback loop that influences how food tastes to people—and ...

Beef peptides block bitter tastes

From burgers to steaks, beef has a long history of being a delicious part of dinner. But what if that pleasant experience of eating beef could extend beyond the dinner plate? Now, one group reports in ACS' Journal of Agricultural ...

Bitter food but good medicine from cucumber genetics

High-tech genomics and traditional Chinese medicine come together as researchers identify the genes responsible for the intense bitter taste of wild cucumbers. Taming this bitterness made cucumber, pumpkin and their relatives ...

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