Steaks were evaluated for tenderness using the Warner-Bratzler Shear Force test

Tannins, naturally occurring compounds that are often bitter or astringent, heavily influence both wine and chocolate flavors

It’s the brain’s desire for calories—not sweetness—that dominates our desire for sugars, according to a recent Yale study

In a recent study, researchers used emojis to measure kids' emotional response to the taste of certain foods

Vietnamese fish sauce could provide a healthier option while maintaining the perceived good taste of salty foods

Some children are 20 times more sensitive to sweet taste than others

Three-year study examined the traits consumers desire

Researchers at the Institute of Biological, Environmental and Rural Sciences at Aberystwyth University have collaborated with scientists from Dijon, France to try to solve the problem of bad tasting beer.

University of Virginia psychology professor examines the taste system.

An electronic “tongue” could one day sample food and drinks as a quality check before they hit store shelves. Or it could someday monitor water for pollutants or test blood for signs of disease. With an eye toward these applications, scientists are reporting the development of a new, inexpensive and highly sensitive version of such a device in the American Chemical Society journal ACS Applied Materials & Interfaces.