Do We All Scream For Ice Cream?

On today's episode of the pod, we answer the question, "why do things taste different to different people?" 

This episode is a bit lighter than our usual content and is a sweet note on which to end 2021! 

We discuss the different components involved in taste including the detection of flavors, taste bud structure and function, as well as some determinants of individual taste preferences. We spend some time talking about taste receptor cells and their role in detecting flavors. Next, we describe how the ‘flavor’ we detect is composed of specific combinations of chemicals which activate different taste receptor cells. We talk about sensory capabilities and why some people prefer certain flavors over others. Then we do something a little different-- we utilize some very simple data collection tools and methodologies (both quantitative and qualitative) to demonstrate the diversity in taste preferences. We hope you enjoy listening to this episode as much as we did creating it. Happy and healthy holidays from Jess, Andrea, and the entire Unbiased Science team!

PLEASE NOTE: The discussion and information provided in this podcast are for general educational, scientific, and informational purposes only and are not intended as, and should not be treated as, medical or other professional advice for any particular individual or individuals.  Every person and medical issue is different, and diagnosis and treatment requires consideration of specific facts often unique to the individual.  As such, the information contained in this podcast should not be used as a substitute for consultation with and/or treatment by a doctor or other medical professional.  If you are experiencing any medical issue or have any medical concern, you should consult with a doctor or other medical professional. 

Further, due to the inherent limitations of a podcast such as this as well as ongoing scientific developments, we do not guarantee the completeness or accuracy of the information or analysis provided in this podcast, although, of course we always endeavor to provide comprehensive information and analysis. In no event may Unbiased Science or any of the participants in this podcast be held liable to the listener or anyone else for any decision allegedly made or action allegedly taken or not taken allegedly in reliance on the discussion or information in this podcast or for any damages allegedly resulting from such reliance.

RESOURCES

• Integrative Oral Sciences 1507: Chemical Sensory System Functions

• Taste Molecules -- The Molecular Basis of Taste

• Flavor Chemistry Research at the USDA Western Regional Research Center

• Taste Buds: Cells, Signals and Synapses

• Taste Transductions in Taste Receptor Cells: Basic Tastes and Moreover

• Super-Tasters and Non-Tasters: Is it Better to Be Average?

• Evolution of Functionally Diverse Alleles Associated with PTC Bitter Taste Sensitivity in Africa

• What Are Flavors Made Of?

• Aldehydes and Ketones

• Salt and Straw

Figure. Taste buds and taste receptor cell structures. (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5958546/)