Humans can sense five different tastes: sour, sweet, umami, bitter, and salty, using specialized sensors on our tongues called taste receptors. Other than allowing us to enjoy delicious foods, the sensation of taste allows ...
Molecular & Computational biology
Apr 10, 2024
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37
A research team from the University of Cologne, in collaboration with colleagues from the Leibniz Institute for Food Systems Biology in Freising, has discovered a receptor for bitter taste in twelve different cartilaginous ...
Evolution
Nov 13, 2023
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57
Taste receptors for bitter substances are not only found on the tongue but also on cells outside the oral cavity. As a new study by the Leibniz Institute for Food Systems Biology at the Technical University of Munich now ...
Evolution
Jul 3, 2023
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37
Surprisingly, bitter taste receptors are not only located in the mouth, but also elsewhere in the body, including the airways. Activating those receptors opens up lung passageways, so they're a potential target for treating ...
Biochemistry
Mar 13, 2023
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26
The composition of foodstuffs, but also the sequence of dishes, is important for the perfect taste experience of a menu. This insight, based on experience, is well known. The molecular causes of the pleasure-enhancing effects, ...
Biochemistry
Jan 23, 2023
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7
Sour taste does not have the nearly universal appeal that sweet taste does. Slightly sour foods or drinks such as yogurt and lemon juice are yummy to many, but such highly sour foods as spoiled milk are yucky, even dangerous. ...
Molecular & Computational biology
Jun 18, 2021
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16
Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute ...
Other
Jun 17, 2020
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10
A team of scientists headed by Maik Behrens from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has identified the receptor responsible for the bitter taste of various salts. These include ...
Biochemistry
Apr 9, 2019
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11
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 ...
Biochemistry
May 16, 2018
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5
Blends of artificial sweeteners such as saccharin and cyclamate produce less of a bitter off-taste than each of the individual components, but the explanation for this puzzling phenomenon has been elusive ever since its discovery ...
Biochemistry
Sep 14, 2017
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2
