How texture affects taste

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Breaking down various tongue disorders, from infections to genetics

Taste is one of our fundamental senses, but can be impeded by a wide variety of conditions including glossitis, angioedema, and black hairy tongue. Most are characterized by their color, shape, and sometimes change in function. Causes range from vitamin or mineral deficiencies to fluid accumulation, fungal infection, or more.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

Babies taste food in the womb via amniotic fluid, and it may influence future taste buds

Some estimates suggest that around Week 16 during pregnancy, a growing fetus can begin to taste amniotic fluid that contains flavors in the food that their mother consumed, due to taste bud formation. Scientists think those early flavor experiences may influence future taste preferences. Other scientific resources put that time much later, however—around Week 30.

How the brain's somatosensory system translates touch into an experience

When humans perceive touch, that information is sent to the thalamus and then onward to the primary somatosensory cortex, the part of the brain that receives sensory inputs.

Tannins contribute to a wine's composition

Tannins are compounds found in many different types of food, including grape skins. When consumed, they produce a noticeable drying effect in the mouth. Because of the difference in production methods, red wines typically have tannins while white wines do not.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

Jam and jelly differ in texture because of how fruit is processed

Jam contains crushed fruit with preserved pulp and fibers for a thicker, spreadable texture. Jelly is made from filtered fruit juice and produces a smooth, translucent gel. The distinction reflects preservation methods developed to extend fruit shelf life while tailoring texture and appearance.

Touch deprivation can heighten anxiety and depression

Pacinian Corpuscles are pressure receptors just under the skin that send signals to the vagus nerve in the brain—that's the cranial nerve which regulates involuntary actions like breathing, heart rate, and the general "fight or flight" response. Activating those receptors can slow the heart, decrease blood pressure, and lead to the release of oxytocin and cortisol. The absence of touch, conversely, can promote negative feelings.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

Feels-like temperature indicates how our skin will feel

When the wind is moving faster, we tend to feel colder due to the so-called "wind chill," which cools our bodies by moving heat away from them and making water evaporate faster. On the other hand, high levels of humidity can make us feel 10 degrees warmer at times.

Shorter, more frequent touches are better than longer, rarer ones

That's according to a 2024 meta-analysis of 137 studies on touch. It found that as long as the touch is consensual, the identity of the toucher mattered little for adults, and there was even a benefit to receiving "touch" from objects like weighted blankets or robots. For newborns, however, the identity of the toucher did matter, and the greatest benefit came from parental touch.

Cantaloupe’s textured skin boosts the risk of food poisoning

Food safety expert Darin Wetwiler says he prefers to stay clear of this fruit altogether since it’s so hard to keep the textured skin pathogen-free. He advises trying to avoid pre-cut cantaloupe in particular, since consumers won’t know when the fruit was sliced and pathogens on the outside could have been spread to the part we consume during slicing and multiplied.

The science of food allergies

Why do certain substances trigger an immune response while others don't? Listen to researchers explain the science in this five-minute video. Food allergies affect around 8% of children and 2% of adults in the US, and—unlike sensitivity or intolerance—they involve the immune system mistaking certain harmless proteins in foods as dangerous invaders, triggering a rapid and sometimes severe defense response.

Muted smell and taste in microgravity complicate meal enjoyment

Astronauts primarily consume freeze-dried meals, which are rehydrated with water recycled from urine and perspiration, directly from bags. Condiments and select cultural items from crew members can enhance the meal experience by boosting flavor. Many individuals report experiencing "food fatigue" due to a lack of fresh produce, limited menu variety, and lingering scents.

Learn about the neuroscience and psychology of why we crave comfort foods

The term was coined in 1966, when psychologist Joyce Brothers suggested humans turn to food associated with the feelings of comfort from their childhoods when experiencing emotional distress. Since then, studies have shown that the familiarity, reliability, and convenience of certain foods from one's upbringing can become tied to feelings of nostalgia.

Visualizing a synaesthetic soundscape

Artist Michal Levy has chromesthesia, a subtype of synesthesia in which sounds and music trigger involuntary associations with and sensations of color. This condition gives Levy a unique artistic perspective and ability to interact with and interpret music. In this short animation, Levy tries to capture her audiovisual experience of 'Giant Steps," considered a landmark composition in jazz history by musician John Coltrane.

Why Smartfood cheddar popcorn lost its flavor

A passionate fan of Smartfood's white cheddar popcorn investigates why the snack's flavor has diminished over the years. After consulting online forums, the author confirmed many fans noticed the shift. The inquiry revealed a major change to the ingredient list between 2019 and 2021, where cheddar cheese was downgraded and "natural flavors" upgraded—likely due to regulations around sodium use in snacks. Read for a fascinating overview of snack formulas, corporate marketing, and more.

An interesting perspective on whether (and how) brain size matters in cognitive ability

Some brains are bigger than others, but what is the relevance, if any, to brain size and intelligence? This Scientific American article explores the question and offers examples. It also visually compares frontal slices of several mammals' brains, showing that humans don't necessarily have the biggest cerebrums on the block.

What's inside an Oreo?

If you look at the ingredient list on your Oreo packaging, you may discover that you don't recognize—or can't even pronounce—some of the listed ingredients, let alone know what they're used for! For instance: Did you know that soy lecithin helps makes oil and water mix? Or that cocoa processed with alkali becomes darker and less acidic? A food scientist breaks down what's inside an Oreo in this seven-minute video.

People with tinnitus should avoid silence—sound-rich environments distract the brain

This podcast from an audiologist discusses common questions about tinnitus. It notes that tinnitus could be described as a phantom sound associated with hyperactivity in the brain. It's linked with loud sound exposures above 85 decibels, hearing loss associated with aging and stress, among other factors.

At the beginning of the 20th century, a group of young men ate standard American food—replete with food additives like borax and formaldehyde—as part of government research to better understand food safety.

Fear or disgust related to clusters of holes and cracks, called trypophobia, may stem from evolutionary processes to help us avoid pathogens.

Poison ivy is in the same family as mangoes, cashews, and pistachios—and they all produce oily urushiol in their raw, unprocessed state—but they are typically prepared in ways to avoid causing human discomfort.

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