AI Is Learning To Understand How Vegetables Taste

"The role of AI in determining flavor is to leverage big data and AI to ensure you achieve the target flavor — sweetness, spiciness, bitterness, total degree of flavor and texture," said Austin Webb, CEO of Fifth Season.

 COVID-19, smell and taste – how is COVID-19 different from other respiratory diseases?

When people “taste” food, they are experiencing input from three different sensory systems that are knitted together to form a singular unified sensation. Strictly speaking, taste describes the five qualities we sense on the tongue, including sweet, salty, bitter, sour and savory/umami. Savory, also known as umami, refers to the meatiness of broth, cheese, fish sauce, or a sundried tomato.

 Did food taste better 50 years ago?

We can't go back in time, but some things have definitely changed.

 Dysgeusia: What to Do When You Lose Your Sense of Taste

Lately, we’ve heard a lot in the news about losing your sense of taste. That’s because dysgeusia—the medical condition where you can’t taste, or you can’t taste properly—is a key symptom of COVID-19 infection.

 How your tongue tells your brain what you’re tasting

All hail the mighty taste bud.

 Sweet, Sour, Salty, Bitter ... and Umami

So here's a question you don't hear every day: How many tastes can a person taste?

 The Strange Grief of Losing My Sense of Taste

Many symptoms of Covid-19 were difficult, but losing my ability to taste hurt the most.

A Taste You Hate? Just Wait

A life breaks down into epochs, with bright dividing lines between them. There’s the period of impotence and innocence before a driver’s license, and the insurance premiums and speeding tickets after. There’s pre-mortgage, when a landlord handles plumbing emergencies, and post-mortgage, when you’re on your soggy own. There’s beet aversion, and there’s beet adoration.

Are Women Better Tasters Than Men?

The findings may help explain why women are more likely than men to develop chemical intolerance syndromes — when you notice and become irritated by odors present at very low levels.

Do You Taste What I Taste?

The tongue and the nose do not, of course, tell us what we think about the things we smell, taste, and feel; it is the brain that draws the conclusions. How the brain translates and interprets the information collected by the tongue and the nose is a dauntingly complex transaction

How our sense of taste changes as we age

Taste is a complex phenomenon. We do not experience the sensation through a single sense (as we would when we see something using our sense of sight, for example) but rather it is made up of the five senses working together to allow us to appreciate and enjoy food and drink.

People Who Taste Too Much

There is a good reason why kale evokes such strong feelings in different people. What is harshly bitter to some 25% of the world—often classified as "supertasters"—is barely bitter to about another third. The rest of us fall somewhere in between. Such stark differences in how we perceive taste are programmed into our DNA.

Scientists Make The Case For A 6th Taste — But It's Less Than Tasty

To the ranks of sweet, salty, sour, bitter and umami, researchers say they are ready to add a sixth taste — and its name is, well, a mouthful: "oleogustus." Announced in the journal Chemical Senses last month, oleogustus is Latin for "a taste for fat."

The senses: Smell and taste

‘Everything smelled of rotting flesh, even perfume’. How tiny defects in our sensory system can have enormous consequences on how we perceive the world.

What it's like to have no sense of taste or smell

There are variations based on the severity of the condition: hyposmia is a reduced ability to smell, parosmia is an inability to properly identify natural smells, and anosmia is the complete loss of smell. Similar names apply to taste loss, as well.

Why fruits and vegetables taste better in Europe

"If you ask the question, 'Why are the chocolates better in Belgium and Switzerland?' it's because locals demand it that way," Schatzker added. "They don't tolerate or want lower quality. And they get upset when people try to pass off inferior quality food as being good."