Decoding the Science of Taste
Sweet. Sour. Salty. Savory. Bitter. Researchers are unlocking new secrets about the complicated mechanisms of taste, and their findings will shape product development and public health initiatives.
Robert Margolskee, director of the Monell Chemical Senses Center in Philadelphia, doesn’t like coffee, dark chocolate, or bitter beer. Since he heads a preeminent scientific institution dedicated to studying taste and smell, it’s not surprising that he can explain exactly why that is the case. Blame it on genetics, says Margolskee, who has a doctorate in molecular genetics as well as a medical degree. The researcher says he was recently genotyped and found that he possesses a partic…
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