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 ...

Sweet, savory, sour, bitter, and umami are the five classic tastes our tongues are trained to detect. But lurking on the edge of this flavorful lineup is a lesser-known sensation: ammonium chloride.

Why are gourmets seemingly able to detect subtle nuances in taste that others miss? Researchers at Tohoku University have uncovered part of the answer by demonstrating that taste sensitivity can be ...

Co-first authors Xiao Chen, PhD, and Haolan Wang, PhD, (pictured) and corresponding author Chia-Hsueh Lee, PhD, St. Jude Department of Structural Biology provide structural and functional insight into ...