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Chicory, Surrogate and Roasted Coffee Provide New Insights Into Mechanisms of Taste Perception

This shows chicory and coffee beansThe bitter compounds of chicory exhibit a receptor activation profile that overlaps with roasted coffee compounds, resulting in a similar taste profile. However, the impact on three taste receptors differs between the substances.

from Neuroscience News https://ift.tt/rvdyoFh
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