Hue cares? Cornell study says wine color isn’t the whole picture
ITHACA, N.Y. – When a glass of red wine arrives at the table, most drinkers make a snap judgment before taking a sip. Is the color deep enough? Does the hue suggest quality, or raise…
Bright people know more about wine: how higher intelligence is reflected in deep domain knowledge
Intelligent people tend to perform better at school and at work, as numerous studies have shown. But what happens in domains where incentives such as good grades or financial rewards don’t apply, and where socio-economic…
Study suggests the perception of sweetness may reduce appetite
From the University of Vienna press release: The sweet taste of sugar is very popular worldwide. In Austria and Germany, the yearly intake per person adds up to about 33 and 34 kilograms, respectively. Thus,…
Study suggests sensation-seeking and risk-taking correlates to higher likelihood of drinking IPAs
From the Penn State press release: People who seek novel and powerful sensations and are more prone to taking risks — and who perceive bitter tastes more intensely — are more likely to prefer bitter,…
Study looks at why the sweet taste of sugary foods diminishes when they’re cool
From the University of California – Santa Barbara press release: Have you ever noticed how a bite of warm cherry pie fills your mouth with sweetness, but that same slice right out of the refrigerator…
Study suggests knowing the origin of food makes it taste better
From the Faculty of Science – University of Copenhagen press release: The research was conducted in Indonesia with the participation of young Indonesians who rated modern and traditional versions of tempe, which has a long…
Study looks at why people prefer different beverages
From the Northwestern University press release: Why do you swig bitter, dark roast coffee or hoppy beer while your coworker guzzles sweet cola? Scientist Marilyn Cornelis searched for variations in our taste genes that could…
Study suggests colour can impact the taste of food
From the Penn State press release: Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications…
Study looks at how the human brain detects, identifies, and acts on taste
From the Society for Neuroscience press release: Sweet and bitter flavors are identified as soon as they are tasted, according to human neural and behavioral data published in eNeuro. The study provides new insight into how…
Study suggests virtual reality can alter taste perception
From the Cornell University press release: Humans not only relish the sweet, savory and saltiness of foods, but they are influenced by the environment in which they eat. Cornell University food scientists used virtual reality…