Category: Sensory science

Studies show that approximately 80% of what we perceive as 'taste' is actually detected by our sense of smell. Whether you're a food safety professional, a home chef, or a culinary enthusiast, knowing how do you sample food with precision is a fundamental skill that goes far beyond a simple bite.

The typical human detection threshold for sucrose is approximately 20 mM, though it can vary widely among individuals. This sensitivity to sweetness, or the threshold for sucrose, is not a fixed number but is influenced by a complex interplay of genetic, physiological, and environmental factors.

Recent studies in both humans and animal models show that a high-sugar diet can reduce the sensitivity of the taste system to sweetness. This desensitization can lead individuals to seek out even higher concentrations of sugar to achieve the same rewarding flavor experience. This phenomenon has significant implications for our dietary habits and overall health.

According to researchers, only about 20% of what we perceive as 'taste' actually comes from our taste buds; the other 80% is derived from our sense of smell. This fascinating interplay highlights how the five senses that influence food choices are far more complex than we realize, shaping our diet in profound and often unconscious ways.

According to scientific studies, the minty compound menthol activates the same nerve receptors in our mouths as actual cold temperatures, which explains why peppermint tea can make you feel cold, even when it is served hot. This cooling sensation is a chemical trick, not a real drop in your body's temperature.

Did you know that up to 80% of what we perceive as taste actually comes from our sense of smell? Understanding how do we detect the different types of food we eat reveals a complex interplay of sensory inputs working together, far beyond just the tongue.

According to researchers, the color of a plate can influence how much food we consume. In this context, it is clear that visual cues, such as food color, play a crucial and often surprising role in appetite regulation and overall eating behavior.

An estimated 17.3% of the global population is at risk of inadequate zinc intake, and one of its key symptoms is altered taste. So, how does zinc affect taste buds and their ability to function properly, and what happens when you don't get enough?

Research has revealed that children may need up to 40% more sucrose to detect sweetness compared to adults, highlighting significant differences in sweet taste perception across age groups. This begs the question: is there a difference in how sugar and food taste if you account for a range of biological, environmental, and health-related factors?

According to a study on “the crunch effect,” people eat less when they can clearly hear the sound their food makes while chewing. But can sounds make you hungry too? Research confirms that both intrinsic (chewing) and extrinsic (environmental) sounds have a profound and often subconscious effect on our appetite and food choices.