The 15-gram "lollipop" uses food-grade chemicals and electrical currents to simulate nine different flavors, bringing a sense ...

Researchers at Stony Brook University used genetic manipulation in a laboratory brain model to demonstrate that neurosteroids ...

Arianna Maffei in her lab viewing a slice of brain that shows the mark of the infusion in the gustatory cortex (identified by ...

Flies are attracted to our pungent "cloud of effervescence," experts say. There's hardly a more irritating noise than the ...

The brain of humans and other animals is known to contribute to the protection of the body from infections. Past studies have ...

Genetics may be contributing towards how one perceives the taste of coffee —’bitter’ or ‘not bitter’, according to a study. Researchers at the Technical University of Munich, Germany, have identified ...

What if you could detect allergens even better, so that before you even put something in your mouth, you knew whether it was dangerous? And what if frogs could help you do it?

A study by the Technical University of Munich identified new bitter compounds in roasted Arabica coffee and examined their ...

known to taste about 10 times more bitter than caffeine and activate two of the roughly 25 bitter taste receptors in the ...

Researchers found that the roasting process of coffee beans alters the bitterness profile, with genetic factors affecting ...

known to taste about 10 times more bitter than caffeine and activate two of the roughly 25 bitter taste receptors in the ...

Why does coffee taste more bitter to some people than it does to others? Researchers at the Leibniz Institute for Food ...