taste
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‘Whole fruit’ chocolate could be healthier and more sustainable
A new kind of chocolate made with more cocoa fruit is healthier, more sustainable, and could boost the incomes of small farmers.
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‘Electronic tongue’ tastes when white wine goes bad
An "electronic tongue" successfully identified signs of white wine going bad weeks before human experts did.
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How insects can tell different sugars apart
The discovery of how insects can tell different sugars apart could one day help humans mimic that ability, researchers say.
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Do you crunch, chew, suck, or smoosh food? It affects what you like
The texture of a hamburger can determine whether consumers enjoy it or not, depending on if they're a cruncher, chewer, sucker, or smoosher.
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Nixing rapeseed’s bitter taste could lead to new protein source
Rapeseed is a good source of protein, but is both bitter and unsafe for human consumption. New research is a step toward changing that.
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How much water in whiskey is too much?
If you like water in your whiskey, you might want to go easy. A study shows too much can make different whiskies smell and taste the same.
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Why no one wants to eat the giant velvet mite
After observing that virtually no creature wants to eat a giant velvet mite, entomologist Justin Schmidt tasted one himself.
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Early life tastes tied to adult food preferences
There's a strong relationship between diet in early life and food preferences in adulthood, research with mice finds.
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Umami gives plant-based menu a Christmas taste
Your Christmas dinner can be plant-based and full of hearty umami flavor, says food scientist Charlotte Vinther Schmidt.
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Diet high in sugar can lower rats’ ability to taste sweet
A diet high in sugar can lower the ability of the taste system to sense sweetness, a new study with rats shows.
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Fly brains encode lack of bitterness in a ‘sweet’ way
A new imaging technique called trans-Tango(activity) reveals how specific neurons in brain circuits of fruit flies respond to stimuli such as sweet and bitter tastes.
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Ancient watermelon ancestor reveals a seed surprise
People initially appear to have collected or cultivated an ancient ancestor of today's watermelon for its seeds, not its flesh, researchers report.