Posture impacts how you perceive your food

Summertime is often filled with outdoor parties and food trucks, meaning you're spending more time standing up and eating. But if you want to actually enjoy your meal, researchers say you're better off finding a seat.

Do we judge chocolate by its wrapper?

Packaging is the first impression consumers have of food products that influences the likelihood of purchasing. A new study in the journal Heliyon evaluates the effect of chocolate packaging design on sensory liking and willingness ...

What makes mosquitoes avoid DEET? An answer in their legs

Many of us slather ourselves in DEET each summer in hopes of avoiding mosquito bites, and it generally works rather well. Now, researchers reporting in the journal Current Biology on April 25th have made the surprising discovery ...

page 1 from 16

Taste

Taste (or, more formally, gustation) is a form of direct chemoreception and is one of the traditional five senses. It refers to the ability to detect the flavor of substances such as food, certain minerals, and poisons. In humans and many other vertebrate animals the sense of taste partners with the less direct sense of smell, in the brain's perception of flavor. In the West, experts traditionally identified four taste sensations: sweet, salty, sour, and bitter. Eastern experts traditionally identified a fifth, called umami (savory). More recently, psychophysicists and neuroscientists have suggested other taste categories (umami and fatty acid taste most prominently, as well as the sensation of metallic and water tastes, although the latter is commonly disregarded due to the phenomenon of taste adaptation.[citation needed]) Taste is a sensory function of the central nervous system. The receptor cells for taste in humans are found on the surface of the tongue, along the soft palate, and in the epithelium of the pharynx and epiglottis.

This text uses material from Wikipedia, licensed under CC BY-SA