Our experiences of taste are so vivid and personal it can be hard to imagine how people can turn their nose up at your favourite comfort food. Research shows the explanation could be in your genes.
Barbecued food has unique and often delicious flavors. A food chemist explains how the process of grilling over an open flame can produce flavors unattainable through other cooking methods.
It’s intriguing how some people experience ASMR while others don’t - our latest research suggests that many ASMR responders are highly sensitive “orchids”.
Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
If you ever feel like you can’t stop eating sugar, you are responding precisely as programmed by natural selection. What was once an evolutionary advantage has a different effect today.
Just because something is sweet doesn’t necessarily mean it is sugary. There are a number of molecules that taste sweet. To understand how and why takes a little bit of chemistry.
Two tongue tips are better than one – an evolutionary biologist explains why snakes have forked tongues.
COVID-19 patients often lose their sense of smell and taste. This is rare for a viral infection. At-home smell tests could be used as a screening tool and help slow the spread of the coronavirus.
Is it possible that people who recover from COVID-19 will be plagued with long term side effects from the infection? An infectious disease physician reviews the evidence so far.
Many respiratory viruses cause us to temporarily lose our sense of smell. But SARS-CoV-2 isn't like those other viruses. Researchers are now exploring how it differs and whether patients recover.
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