taste

In addition to sweet, salty, sour, bitter, and umami, a new study suggests the tongue may also detect ammonium chloride

New study uses 4D ultrasounds to capture unborn babies' reactions to carrot and kale

Negative labels influence consumer perception of food, study finds

Researchers provide the first description of how certain animals sense the texture of their food based on grittiness versus smoothness 

Researchers explore how lipids in various foods interact with grape tannins, masking the undesirable flavors of the wine compounds

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

Findings provide a rigorous scientific validation of company's taste evaluation technology

Scientists report their progress on a study of how acids and other flavor components evolve while the beverage ages

Researchers show that tiny organisms change the composition of fatty acids in these meats, contributing to many desirable traits

A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms