taste

It’s been said there’s no accounting for taste, but if Japanese researchers have their way, there soon will be. Research initiatives underway in various corners of Japanese agriculture will remove taste from the subjective realm and create objective standards for flavor that consumers can use as a yardstick--without ever having tasted a product at all.

The world may finally be ready for the awesome taste of calcium.

Chemists from the Monell Chemical Senses Center in Philadelphia have done research that suggests mice may have a specific taste for calcium. Because mice and humans share many of the same genes, the finding suggests that humans may have the ability to taste the elemental nutrient as well.