In this podcast, Gustologist Dr. Gary Beauchamp discusses a range of interesting topics including tastebud flim-flam, MSG research, weaning off sugar, salt restrictions in different countries, losing taste with Covid, artificial sweeteners, acquiring a taste for foods, and the connection between a sweet tooth and booze consumption.
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Quick takeaways
The distribution of taste buds on the tongue determines varying sensitivity to different tastes, with bitterness detected at the back, sweetness at the front, and saltiness and amino acid tastes throughout.
MSG is a safe substance that stimulates umami taste receptors, and individual preferences for spicy foods that cause pain remain a mystery.
The perception and response to sugars are innate, with humans generally having a preference for sweetness, but reducing sugar intake and studying the effects of artificial sweeteners are ongoing.
Deep dives
Taste receptors and the importance of differentiating tastes
Taste buds are distributed throughout the tongue and palate, with varying sensitivity to different tastes. Bitterness is mainly detected in the back of the tongue, while sweetness is more prominent in the front. Saltiness and amino acid tastes are found throughout the tongue. The sensation of capsaicin, found in hot peppers, is a separate pain response and does not go through the taste system. MSG (monosodium glutamate) is a safe substance when consumed in reasonable amounts and stimulates umami taste receptors. The preference for spicy foods varies among individuals, and the love of spicy foods that cause pain is still a mystery.
The perception and response to sugars
The perception and response to sugars are highly innate and immediate, as they are essential for survival. Cats and certain carnivores have lost the ability to taste sugars due to dietary adaptations. Humans, on the other hand, generally have a preference for sweetness, although individual preferences may vary. Studies on reducing sugar intake and the effects of artificial sweeteners are ongoing, with evidence suggesting that the sweetness of foods can influence appetite and cravings.
The role of salt and the ability to detect it
Salt detection is crucial for survival, as it helps determine what can be safely consumed. Animals have varying sensitivity to salt, depending on their dietary needs. Excess salt consumption has been a concern, but studies have shown that gradual reductions in salt intake can be beneficial for population health. The detection of salt is not limited to specific areas of the tongue, but there is a greater sensitivity to saltiness in the back of the tongue. Cats and dogs have different responses to sweet tastes, with cats showing minimal interest in sugars while dogs still have the ability to taste sweetness.
The complexity of smell and taste interactions
Smell and taste interact to create our perception of flavor. Smell plays a significant role in taste, with some studies suggesting that up to 80% of taste sensation is influenced by smell. Loss of smell, known as anosmia, can impact the enjoyment and perception of food. For example, individuals with a diminished sense of smell may struggle to distinguish flavors in fruits but can still taste sweetness due to the sugar content. The understanding and study of the smell and taste relationship continue to evolve.
Effects of COVID-19 on Taste and Smell
A recent study titled 'Smell and Taste Loss Associated with COVID-19 Infection' found that approximately 60% of COVID-19 patients experienced a loss of taste and smell. The severity of the infection was correlated with the extent of taste and smell loss. While 70% of people eventually recovered their sense of taste and smell, about 3% did not.
Development of Taste Preferences
Research suggests that exposing infants to specific flavors during prenatal and postnatal life can influence their taste preferences later on. Similarly, repetitive exposure to certain flavors in baby formulas can lead infants to develop positive responses to those flavors. Additionally, gradually increasing exposure to foods that individuals dislike can potentially help in acquiring a taste for them.
Sweet! Salty! Umami? What’s up with MSG? Why do you like your coffee black? Come down to flavortown and let’s talk tongues. Gustologist Dr. Gary Beauchamp is a chemosensory scientist and an expert in taste. We chat about tastebud flim-flam, celebrity grade hot wings, MSG research, excitotoxins, weaning off sugar, the worst soup on the market, what countries have salt restrictions, why you lost your taste with Covid, how much taste is smell, artificial sweeteners, acquiring a taste for foods, and how a sweet tooth may affect your booze consumption. Delicious facts, served up hot.