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

Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires

An electronic tongue, or e-tongue, is more effective and accurate in taste-testing fiery foods than sensitive human taste buds

The dryness sensation, also known as astringency, refers to a puckering or rough feeling in the mouth upon drinking wine

Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor

Our genetics suggest beverage preferences hinge on psychoactive effects

Identification of functional olfactory receptors in human taste cells opens doors to new approaches to modify food flavor

Freshly distilled, un-aged whiskey is filtered over the charcoal in a mysterious, but necessary step known as the Lincoln County Process

Researchers located the taste center using functional magnetic resonance imagingand a new method of statistical analysis

Identification of genes responsible for sour taste in citrus fruit may enable the creation of new, sweeter varieties