Direct Touch of Food Makes Eating Experience More Enjoyable
Study finds that, for those who regularly control their food consumption, direct touch triggers an enhanced sensory response, making food more desirable and appealing
taste
Food Textures Affect Perceptions of Healthiness
Study shows how changing appearance could communicate healthier message
The Science of Bread Aroma and Taste
Modern and old wheat varieties taste equally good, researchers find
Knowledge of the Origin of Food Makes It Taste Better
New research demonstrated that the taste of food gets better when we know more about where it comes from and how it's made
Designing a Better Low-Fat Potato Chip
Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack
Virtual Reality Takes a Leap into Taste
Researchers develop the optoPAD, a system that creates "virtual taste realities"
Sensing Food Textures Is a Matter of Pressure
Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell
Sensory Research Digs Deep to Understand Why People like Potatoes
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
An Electric Tongue Can Handle More Spicy Foods Than You Can
An electronic tongue, or e-tongue, is more effective and accurate in taste-testing fiery foods than sensitive human taste buds