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 ...

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 ...

The perception of taste is remarkably complex, not only on the tongue but in organs throughout the body. By Joanne Silberner Think for a minute about the little bumps on your tongue. You probably saw ...

Alarmed by my cholesterol numbers, I decided to give up butter. In a nearby health food store, I read labels until I found an olive oil spread that looked promising. The next morning, I peeled back ...