Unusual changes in how food tastes are often overlooked. A bitter aftertaste, metallic sensation, or sudden dullness in ...

The Nature Index 2024 Research Leaders — previously known as Annual Tables — reveal the leading institutions and countries/territories in the natural and health sciences, according to their output in ...

The photo shows two scientists from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich conducting research into coffee flavor in the laboratory. They are wearing lab ...

Please confirm that you would like to log out of Medscape. If you log out, you will be required to enter your username and password the next time you visit. Log out ...

Longer roasting periods can also portend bitterness. Light or medium-roasted coffee preserves more natural characteristics ...

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 ...

We’ve been programmed to crave sweet, salty, and fatty foods since childhood. Just think about it. What tastes dominated your favorite snacks growing up? Probably not bitterness. That sharp, sometimes ...

Brussels sprouts get their bitter taste from compounds called glucosinolates, and in the 1990s, researchers figured out how to breed spouts with lower levels of these molecules. Now, modern scientists ...

When battling a cold, everything feels compromised—energy levels, breathing patterns, sleep quality and especially the sense of taste. That steaming bowl of chicken soup or favorite comfort food might ...