We’ve all heard of the five tastes our tongues can detect — sweet, sour, bitter, savory-umami and salty. But the real number is actually six, because we have two separate salt-taste systems. One of ...

Researchers at the University of North Carolina (UNC) at Chapel Hill School of Medicine have revealed the detailed structure of the bitter taste receptor, a protein called TAS2R14, and have shown ...

Have you ever wondered why only hummingbirds sip nectar from feeders? Unlike sparrows, finches and most other birds, hummingbirds can taste sweetness because they carry the genetic instructions ...

Humans perceive five basic taste sensations: sweet, umami, bitter, salty, and sour. Specific foods trigger taste recognition of these sensations through the activation of different receptors in our ...

In a recent study published in npj Science of Food, researchers developed VirtuousMultiTaste, a machine-learning tool to distinguish between sweet, umami, and bitter tastes based on a compound's ...

'e-Taste' analyzes food flavor profiles and tries to copy it using a concoction of chemicals pushed through a gel. By Mack DeGeurin Published Feb 28, 2025 2:00 PM EST Image: Malte Mueller / Getty ...

Taste-bud receptors, primarily on the tongue, sense the qualities of salty, sour, bitter, sweet, and umami (the taste of glutamate). While sweet, umami, and salty foods provide pleasurable sensations ...

We’ve all heard of the five tastes our tongues can detect: sweet, sour, bitter, savory-umami, and salty. But the real number is actually six, because we have two separate salt-taste systems. One of ...

Have you ever wondered why only hummingbirds sip nectar from feeders? Unlike sparrows, finches, and most other birds, hummingbirds can taste sweetness because they carry the genetic instructions ...

Dark chocolate is considered more healthy than other types of chocolate to which milk and larger amounts of sugar may be added, such as milk chocolate. Image by Simon A. Eugster (CC BY-SA 3.0) Dark ...

We’ve all experienced the flavor harmony that happens when you let chili simmer overnight, or when a fresh batch of salsa tastes better after you let it sit for a while. Why do these flavors become ...