Release Date: January 8, 2018
BUFFALO, N.Y. — How do we taste the sugary richness of candy, or the bitter undertones of coffee? What about the savory flavors of smoked and cured meats?
Until now, many scientists believed that a single protein — TRPM5 — acted as a gatekeeper for tasting these delectable foods. Remove TRPM5 from a person’s taste cells, and they would no longer be able to identify sweet, bitter or savory (also called umami) foods.
A new study challenges this thinking. The research, published on Jan. 8 in the Proc