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,…
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,…
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…
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…
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…
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…
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…
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…
From the American Chemical Society press release: A cranberry, honey or a candy bar — which tastes the sweetest? These foods contain sugars that humans can perceive differently. A cranberry seems tart, whereas a candy…