Calcium's Role In Taste Perception
Friday, January 8, 2010 - 13:14
in Biology & Nature
Researchers have demonstrated for the first time that calcium channels on the tongue are the targets of compounds that can enhance taste. In addition to molecules that directly trigger specific taste buds (salty, sweet etc.), there are other substances which have no flavor of their own but can enhance the flavors they are paired with (known as kokumi taste in Japanese cuisine). The results appear in the January 8 issue of the Journal of Biological Chemistry. Exploiting this enhancement could have practical uses in food modulation; for example, creating healthy foods that contain minimal sugar or salt but still elicit strong taste. At the moment, though, the mode of action for these substances is poorly understood. read more