Sour acidic tastes turn bitter after you brush your teeth with toothpaste.
Articles on Flavors
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Humans have figured out how to season their food with virtually every part of plants.
Research is clear that what we eat can drive our test preferences as early as 2 years of age.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Pinpointing the chemical compounds that make a fruit tasty to consumers can help producers breed for even more flavorful crops.
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.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Pizza might seem like a simple food, but it’s uniquely equipped to excite our brains and thrill our taste buds.
New research on consumer behavior shows that we tend to match some types of choices the people around us make, but not others.
The science behind why what your barista achieves at the cafe tastes better than what you can come up with at home.
Top contributors
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Assistant Professor of Computational Materials Chemistry, University of Oregon
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Ben L. Fryrear Chair in Marketing and Associate Professor of Business Administration, University of Pittsburgh
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Professor of Horticultural Sciences, University of Florida
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Assistant Professor of Horticultural Sciences, University of Florida
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Professor of Food Science and Technology, The Ohio State University
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Research Professor of Psychology, George Washington University
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Associate Professor of Chemistry, University of Richmond
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Professor of Marketing, Vanderbilt University
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Vice President of Academic Affairs and Dean of the College, Grinnell College
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W. J. Van Duse Associate Professor, Marketing, Simon Fraser University
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Associate Professor of Molecular, Cellular, and Developmental Biology, University of Michigan
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Associate Professor of Hospitality Management, Colorado State University
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Senior Food Scientist at the CSU Spur Food Innovation Center, Colorado State University