Genetic evidence shows loss of three basic tastes in penguins

A University of Michigan-led study of penguin genetics has concluded that the flightless aquatic birds lost three of the five basic vertebrate tastes—sweet, bitter and the savory, meaty taste known as umami—more than ...

Research team elucidates evolution of bitter taste sensitivity

It's no coincidence that the expression "to leave a bitter taste in one's mouth" has a double meaning; people often have strong negative reactions to bitter substances, which, though found in healthful foods like vegetables, ...

Electronic tongue identifies cava wines

Researchers at Universitat Autonoma de Barcelona have developed an electronic tongue which can identify different types of cava wines, thanks to a combination of sensor systems and advanced mathematical procedures. The device ...

A role for calcium in taste perception

Calcium may not come to mind when you think of tasty foods, but in a study appearing in the January 8 issue of JBC, Japanese researchers have provided the first demonstration that calcium channels on the tongue are the targets ...

Taste sensation: Ads work better if all senses are involved

Corporations spend billions of dollars each year on food advertising. For example, Kraft Foods, PepsiCo, and McDonald's each spent more than $1 billion in advertising in 2007. A new study in the Journal of Consumer Research ...