Distinct areas of the brain process sweet, bitter, salty, and umami tastes.
A new study helps explain how fruit flies commit details of their surroundings to memory.
With the discovery of a sodium taste receptor, researchers have now identified the molecular receptors, cells, and coding logic for all five basic tastes.
New research shows how the taste of carbonation is perceived.
A structural protein can determine whether an insect develops the highly organized, light-harvesting eye of a fly.
Research teams have collaborated to identify the cells and receptor responsible for processing sour taste in mammals.
HHMI researchers have discovered precisely how animals detect bitter tastes and how they might manage to avoid toxic and noxious substances.
HHMI researchers have greatly expanded the number of genes known to be involved in cilia formation.
Howard Hughes Medical Institute researchers have moved closer to understanding why some people cannot resist the impulses brought on by sweets.
HHMI researchers discover a taste receptor that responds to amino acids.
A large family of fruitfly genes could play a key role in understanding taste and odor perception.
Scientists have found a genetic switch that helps calm anxiety in "stressed out" mice.
HHMI researchers studying uncoordinated fruit flies find a molecule that underlies balance, touch and hearing.
HHMI investigators and their colleagues have identified a family of genes responsible for giving bitterness its bite.