The activation of taste receptors by various food molecules triggers specific pathways, resulting in the sensation of taste. The association of chloride ion, a component of table salt, with a sweet ...

The perception of taste is not merely a matter of detecting a chemical stimulus; it involves a sophisticated network of neural circuits that integrate sensory inputs from taste receptors, olfactory ...

A bitter taste in the mouth is often a symptom or side effect of illness, which may be the result of how the body reacts to pathogens. A new study sheds light on the mechanisms involved in the complex ...

Umami peptides are short chains of amino acids that contribute to the characteristic savoury taste through specific interactions with taste receptors. These peptides are derived from various food ...

Why are gourmets seemingly able to detect subtle nuances in taste that others miss? Researchers at Tohoku University have uncovered part of the answer by demonstrating that taste sensitivity can be ...