People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole or skim.
Adding vanilla to sweetened milk makes consumers think the beverage is sweeter, allowing the amount of added sugar to be reduced, according to Penn State researchers, who will use the concept to develop a reduced-sugar chocolate milk for the National School Lunch Program.
Food's texture affects whether it is eaten, liked or rejected, according to Penn State researchers, who say some people are better at detecting even minor differences in consistency because their tongues can perceive particle sizes.
Consumer preference or aversion to wines made from native grapes — such as Concord, Niagara and Catawba, which are mostly grown in Eastern North America — may depend on early exposure to the fruits' sweet, ultra "grapey" taste and aroma, according to researchers who conducted sensory tests with wine drinkers in Pennsylvania and California.
Color can impact the taste of food, and our experiences and expectations can affect how we taste food, according to Penn State researchers, who suggest this may have implications for how food and beverage industries should market their products.
A diet supplemented with soy protein may be an effective adjunct therapy for inflammatory bowel diseases, Penn State researchers reported after completing a study that included mice and cultured human colon cells.
John Hayes, associate professor of food science, recently received the Barry Jacobs Memorial Award for Research in the Psychophysics of Human Taste and Smell from the Association for Chemoreception Sciences.
The term umami was coined in 1908 by Japanese chemist Kikunae Ikeda, who identified the chemical basis for the flavor. The taste itself "is the meaty, brothy, savory sensation we perceive from certain amino acids." Food scientist John Hayes, director of Penn State's Sensory Evaluation Center, offers additional insight.
How people perceive and taste alcohol depends on genetic factors, and that influences whether they "like" and consume alcoholic beverages, according to researchers in Penn State's College of Agricultural Sciences.
The taste of common sugar substitutes is often described as being much more intense than sugar, but participants in a recent study indicated that these non-nutritive sugar substitutes are no sweeter than the real thing, according to Penn State food scientists.
A unique method for delivering compounds that could positively impact the global battle against HIV and AIDS may be possible, thanks to researchers in Penn State's College of Agricultural Sciences.
Although the Steelers and Eagles didn’t make it to the Super Bowl this year, Pennsylvania and Penn State will still be represented on game day — on your plate. And more likely than not, Penn State experts have had a hand in developing, or evolving, many of the Keystone State’s famous finger foods.
Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.
In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Now, a study by Penn State researchers has shown that some consumers may not need all the added sugars in order to enjoy one of America's favorite comfort foods: chocolate ice cream.
John Hayes, assistant professor of food science in Penn State's College of Agricultural Sciences, has received The 2012 Roy C. Buck Faculty Award in the Agricultural Sciences for his article, "Wine Expertise Predicts Taste Phenotype."
