Category: Taste science

Over centuries, liver was a valued staple in many diets, rich in protein, vitamins, and minerals. However, it remains a polarizing food today, and if you find yourself asking "Why do I love the taste of liver?", you're in good company. Your preference is a complex mix of genetics, flavor chemistry, and even your body's nutritional needs.

FIJI Water boasts a naturally balanced pH of 7.7, a key factor contributing to its renowned taste. So, why does FIJI Water taste so clean? The answer lies in its remote source and exceptional natural filtration system, which imbues it with a distinctive soft and smooth flavor profile, setting it apart from other bottled waters.

According to a study on adult taste preferences, individuals who experience greater dietary diversity tend to prefer higher levels of sour intensity. This difference, along with several other factors, explains why do some people like sour candy and others don't.

First discovered in 1879, saccharin is one of the oldest and most widely used artificial sweeteners, yet its taste profile is notoriously complex. For many, the initial burst of intense sweetness is quickly followed by a peculiar metallic or slightly bitter finish that lingers on the tongue long after the sweetness fades.

According to the American Heart Association, the average American consumes about 3,400 mg of sodium daily, far exceeding the recommended limit of 2,300 mg. Over time, this high salt consumption can dull your taste buds, but the good news is that reducing salt intake can affect taste perception, leading to a profound shift in how you experience food.

According to research published in the journal *Nutrients*, the compounds known as gymnemic acids in *Gymnema sylvestre* selectively block sweet taste receptors on the tongue, creating a temporary insensitivity to sugary flavors. This selective action means that the primary taste sensations of salty, sour, bitter, and umami are not affected by Gymnema tea.

Over 800 volatile compounds are created during the coffee roasting process, contributing to its intricate flavor and aroma. This complex chemical blueprint, combined with learned behaviors and individual genetics, explains why does coffee taste so good to me, transforming a naturally bitter substance into a beloved daily ritual.

According to sensory studies, adding a pinch of salt to coffee does not chemically lower its acidity, but it can significantly alter your perception of taste. This counterintuitive coffee hack effectively tames bitterness, which some people confuse with a reduction in acidity.

For decades, it was widely believed that humans could only perceive four basic tastes: sweet, sour, salty, and bitter. However, the discovery of specific taste receptors confirmed that yes, **can humans taste umami?**—and have been enjoying this savory flavor all along.