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Surprising Science

The Science of Mixing Flavors to Trick Your Taste Buds

Taste scientists are still uncertain as to how and why taste buds work the way they do, but that doesn't mean they haven't figured out ways to "hack" your senses.

“To understand why these foods mess with your mind, first think about your tongue. It’s covered with little clusters of taste-sensitive cells, and each cell’s membrane is studded with proteins that function, essentially, as doorbells. When something – a molecule in food you’ve eaten – hits them just right, a message shoots from the cell to the brain, causing one of the five taste sensations: sweetness, bitterness, sourness, saltiness, or umami.”

Greenwood goes on to touch on the history of taste science, the discoveries that still need to be made, and the havoc sodium lauryl sulphate wreaks on your orange juice-tasting receptors. Check out her whole article (linked below) and let us know what you think in the comments.

Read more at BBC Future

Photo credit: saisnaps / Shutterstock


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