New research, published today in eLife, identified the neural circuit in the brain of the fruitfly (Drosophila melanogaster) that is responsible for detecting a taste pheromone, which controls the decision of male flies to ...
Plants & Animals
Jul 7, 2015
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426
The eyes sometimes have it, beating out the tongue, nose and brain in the emotional and biochemical balloting that determines the taste and allure of food, a scientist said here today. Speaking at the 245th National Meeting ...
Other
Apr 11, 2013
1
0
(Phys.org) —The absence or presence of one specific enzyme causes tomatoes to be described as 'smoky' or not by taste experts. This is the result of research by Wageningen UR, which studied the taste of 94 tomato varieties ...
Biotechnology
Oct 8, 2013
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0
In most animals, taste has evolved to avoid all things bitter—-a key to survival—- to avoid eating something that could be poisonous via taste receptors, known as Tas2r, that quickly spring into action and elicit the ...
Biotechnology
Nov 18, 2013
0
0
So, a metal head shows up at a techno party... pretty unlikely, right? Right. Disliking certain kinds of music is just as constitutive of personal taste as is liking other kinds; and because it influences music-related behavior, ...
Social Sciences
Feb 22, 2022
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21
The human blood meal is a favorite recipe for female mosquitoes. So drawn to its taste, they can't help but bite—and in the process they spread diseases that claim 500,000 lives each year.
Plants & Animals
Oct 13, 2020
0
202
A major national survey of over 1,200 Australians, led by Western Sydney University, found that social class has a strong influence on a person's cultural tastes – with level of education and occupation being key factors ...
Social Sciences
Apr 13, 2018
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3
Scientists at Opertech Bio, Inc. have developed a proprietary apparatus and methodology for high-throughput taste evaluation. The work points to approaches that have the potential to greatly improve the process for discovering ...
Other
Aug 13, 2013
0
0
A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique ...
Analytical Chemistry
Jan 20, 2020
0
304
Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.
Other
Nov 11, 2015
0
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