Following the Flavor

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Science  17 May 2013:
Vol. 340, Issue 6134, pp. 808-809
DOI: 10.1126/science.340.6134.808

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Using a variety of approaches—including genetics, physiology, and psychology—researchers are beginning to piece together a picture of how genes, receptors, nerve cells, and experiences interact to create a flavor experience in the brain. Compared to the other senses, science has long neglected taste. In recent years, scientists have found a number of genetic variants that seem to affect how people perceive certain foods, but DNA tells only a very small part of the story.