How Labels Impact the Taste of Food
Negative labels influence consumer perception of food, study finds
taste
How Some Animals Sense the Gritty Texture of Their Food
Researchers provide the first description of how certain animals sense the texture of their food based on grittiness versus smoothness
Dietary Fats Interact with Grape Tannins to Affect Wine Taste
Researchers explore how lipids in various foods interact with grape tannins, masking the undesirable flavors of the wine compounds
Which Beverages Have the Most Umami Flavor?
In a new and first-of-its-kind study, University of Copenhagen researchers looked at fermented beverages to find the one with the most umami flavor
A Pioneering Approach to Taste Testing and Measurement
Findings provide a rigorous scientific validation of company's taste evaluation technology
How Food Production Methods Affect Food Quality and Perception
Washington State University's Sensory Science Center investigates the science behind how we enjoy and perceive food and drink products
The Chemistry of How Sour Beer Gets So...Sour
Scientists report their progress on a study of how acids and other flavor components evolve while the beverage ages
How Microbes in 'Starter Cultures' Make Fermented Sausage Tasty
Researchers show that tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits
Using Chanterelle Mushrooms as a Taste Enhancer
A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms
A New Approach to Analyze the Perceived Similarity of Foods
Taste similarity of food products can be compared with the help of electroencephalography