Fermented foods are valued for their rich and complex odour and taste. The metabolic
activity of food-fermenting microorganisms determines food quality and generates odour and …

The sense of taste is stimulated when nutrients or other chemical compounds activate
specialized receptor cells within the oral cavity. Taste helps us decide what to eat and …

Five canonical tastes, bitter, sweet, umami (amino acid), salty, and sour (acid), are detected
by animals as diverse as fruit flies and humans, consistent with a near-universal drive to …

Wild animals and plants have developed a variety of adaptive traits driven by adaptive
evolution, an important strategy for species survival and persistence. Uncovering the …

Illuminates the ways that cultures and political systems structure the edible environment
Everyone eats, but rarely do we investigate why we eat what we eat. Why do we love spices …

One key to animal survival is the detection and avoidance of potentially harmful compounds
by their bitter taste. Variable numbers of taste 2 receptor genes expressed in the gustatory …

Compared with other carbohydrates, fructose-containing caloric sweeteners (sucrose, high-
fructose corn syrup, pure fructose and fructose-glucose mixtures) are characterized by: a …

The emergence of Cetacea in the Paleogene represents one of the most profound
macroevolutionary transitions within Mammalia. The move from a terrestrial habitat to a …

Taste receptors function as one of the interfaces between internal and external milieus.
Taste receptors for sweet and umami (T1R [taste receptor, type 1]), bitter (T2R [taste …

Sensory systems define an animal's capacity for perception and can evolve to promote
survival in new environmental niches. We have uncovered a noncanonical mechanism for …