Kai Zhao, associate professor of otolaryngology in the College of Medicine and director of the Nasal Physiology and Therapeutic Center, conducted a study that might explain why humans register some tastes more quickly than others, potentially due to each flavor’s molecular size. This research, published in July 2020 in the journal PLOS Computational Biology, also provided explanation as to why humans register taste more quickly when food or drink moves over their tongues quickly, as compared to when they are held in their mouth steadily.
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