Imma Perfetto
Cosmos science journalist
Break out these 6 food science stories when the food comas hit this silly season.
Why does food tastes bad in space?
According to astronauts, food doesn’t taste the same in space as it does on Earth.
Physiological changes in microgravity could be an important factor in this phenomenon. But research published in July also suggests that spatial perception, and a greater sense of loneliness and isolation, may also play a role.
Read more about how scientists used VR to study this.
Scientists genetically engineer sweeter tomatoes
Tomatoes have become 10 to 100 times larger than their wild counterparts, but have lost their sweetness, after centuries of domestication.
Now, researchers have found that removing 2 key genes in plants with the same numbers and size of tomatoes but containing up to 30% more fructose and sucrose (sugar).
Why cold beer is best
In truly groundbreaking science, researchers in China studied how alcohol tastes at different temperatures. They found that the structure of ethanol-water clusters in the drinks change depending on the temperature, imparting a different taste.
The many flavours of edible ants
Edible insects are already considered delicacy in some countries, but are increasingly seen as a sustainable alternative to animal protein.
Researchers have now described the flavour profiles of 4 species of edible ants to create appealing insect-based products.
Their aromas await you here.
Why do some foods feel “hot” or “cool” regardless of temperature?
A mouthful of mints will make your mouth feel cold, whereas chomping down on a chilli will (metaphorically) set your mouth on fire. Other pantry items will even set it buzzing.
According to this nifty explainer, it’s all down to receptors.
