Babies taste food in the womb via amniotic fluid, and it may influence future taste buds.

Exposing fetuses to certain flavors in the womb could lead to children being less picky eaters

A new study found that 3-year-olds were less averse to the smell of vegetables they had been repeatedly exposed to in utero, suggesting that what mothers eat in late pregnancy can leave a lasting imprint on their children's tastes.

Touch is the first sense a fetus develops in the womb

During gestation, our sense of touch begins to develop around 8 weeks, starting with the development of sensory receptors in the face and, about a month later, in the palms and soles of the feet.

How our sense of taste evolves as we age

Kids are hardwired to prefer sweets over greens, with sweetness a shorthand for calorie-rich and bitter flavor warning of potentially noxious plants. This holds true even in the womb, where fetuses have been seen via ultrasound scans grimacing as their hosts consume kale capsules. As they age into double digits and beyond, their taste cells and sense of smell diminish, leading to broader and less sensitive palates.

Newborns have a strong sense of smell

Babies are drawn to their mother's smell—and the particular odor of their mother's breast milk—within days, even as their vision remains blurry for months after birth. In the womb, the olfactory center also forms in the early stages of development.

Heightened sense of smell during pregnancy is not yet well understood

Boosted smell powers and strong reactions to them are often reported beginning around the six-week mark of pregnancy. Researchers say hormonal changes likely play a role, but the change remains poorly understood.

In the womb, a fetus may begin to hear at 18 weeks

Though little indentations form on the side of the fetus's neck at roughly nine weeks—with some formations taking place even before then—developmentally, these indentations don't become ears that allow a little one to hear until around 18 weeks.

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

Fetal development, week by week

Gestation is the period of time between conception and birth when a baby grows inside the mother's womb. Changes occur constantly over the course of these 40 weeks. At week 17, for instance, the skeleton of a fetus begins changing from soft...

A timeline of the science of taste discoveries

The tongue is made up of four types of papillae—elevated, nipple-like projections that give the organ its rough texture. In the early 1900s, initial research into the tongue's varying taste sensitivity led to a misleading map of the tongue and its taste regions. Over the decades, researchers fleshed out five distinct tastes (and more recently, a sixth).

Many parts of the body, including the testicles, have bitter, sweet, and umami receptors

Taste receptors—the tiny cells that report the chemical makeup of external stimuli to the brain—in the testicles don't "taste" in the same way as the gustatory ones you use to determine if there's enough sugar in your tea. Research suggests that these "teste" receptors can sense bitter, sweet, and umami compounds and use that chemical input to control physiological processes or (literally) change direction. (Some users may experience a paywall.)

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

Ammonium may be the sixth basic taste

Researchers have proposed various candidates for the sixth official taste, including "fat." But research published in 2023 posits that ammonium should be considered the sixth taste since they found humans can apparently detect ammonium chloride, which the scientists describe as "bitter, salty, and a little sour." Detecting ammonia could be a survival mechanism to help detect when certain foods, including seafood, are no longer safe to eat. The work hinged on experiments with human cells exposed to ammonium chloride as well as rodent research.

Humans have taste receptors throughout the body, including in the testes and lungs, but we don't taste what they detect because those areas lack taste buds.

A pregnant woman's brain sheds gray matter, perhaps explaining 'baby brain.'

Cats have a mutation that prevents them from tasting sweetness, and goldfish rank among the world's supertasters.

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.

These cells 'taste' danger, trigger immune responses

Taste receptor-coated tuft cells are found throughout the body, where they communicate with and take part in a growing list of biological processes. In the intestines, these taste receptor-studded cells can sense byproducts of parasite metabolisms. This causes the taste receptors to release chemicals that alert the immune system, order nearby goblet cells to produce mucus, and trigger muscle contractions in attempts to launch the parasites from the intestines.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

Read the 1963 study testing out an ancient Egyptian pregnancy urine test.

Fat is proposed as a candidate sixth basic taste

Oleogustus is Latin for "a taste for fat," and researchers proposed in 2015 that it should be accepted as the sixth basic taste. This article teases apart exactly what it would take to officially be considered the sixth taste and why researchers think the fat taste may be a strong candidate.

Catfish have taste buds spread across their entire skin, making their whole body function like a tongue that can taste food several feet away.

What happens during the first eight weeks of pregnancy?

The first weeks of embryonic development, known as embryogenesis, are one of the most critical phases during pregnancy. This simple breakdown from the Khan Academy illustrates what we know about how the complex process unfolds.

Explore this week-by-week visualization of pregnancy

This graphic illustrates how development proceeds during each week of pregnancy, tracking what shifts and milestones typically occur during each stage of the process. It also includes typical weights of the fetus throughout.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

The flavor of food can be enhanced by combining chemicals known to trigger umami taste receptors with nucleotides—building blocks of DNA and RNA—triggering an effect called umami synergy.

Octopuses have taste receptors along their tentacles

Octopus suction cups are filled with modified sensory receptors that can bind with a greater variety of materials and transport a wider array of information, such as flavor, from tactile stimuli. These structures allow the animal to search for food as it crawls the ocean floor.

Adults are developing food allergies that they didn’t have as children

Research published in 2019 found that almost half of 40,000 surveyed adults with food allergies developed a new food allergy as adults, underscoring that our immune systems may newly misclassify substances later in life.

The idea of a tongue map has been discredited, but taste sensitivity can vary across the tongue.

Each taste bud has 10 to 50 sensory cells that form a flower-like capsule

At the top of the structure are thin filaments known as "taste hairs" that bind taste-producing substances to the surfaces of the cell, after which corresponding electrical signals are sent to the brain. Adults have 2,000 to 4,000 taste buds on their tongue.

The science and ethics of artificial wombs

Artificial wombs may be able to help preterm babies survive their early entry into the world and possibly curb the long-term adverse health effects associated with such premature birth. This article dives into the current ethics and science behind artificial wombs and ectogenesis, which is when a fetus develops in artificial conditions.

The ancient Egyptians developed the first pregnancy test—and scientists tested it in the 1960s and discovered it was accurate about 70% of the time.

Understand the complex, biological journey of pregnancy with this science explainer.

The importance of volatile aroma compounds in the flavor quality of food

Processes such as air movement and heating cause food to lose aroma molecules, which studies have shown play a major role in our sense of taste. While losing these molecules to the environment leaves fewer to be processed during consumption to intensify flavor, it can also produce previously nonexistent aroma compounds or release previously trapped ones, altering or enhancing the food's flavor.

Pregnancy at older ages increases the chances of fetal abnormalities

Chromosomal irregularities are more likely at older maternal ages so genetic testing for a fetus of mothers-to-be at age 35 and older is often recommended. Conditions that can be screened for in utero include cystic fibrosis, Tay-Sachs disease, sickle cell disease, Down syndrome, spina bifida, Duchenne muscular dystrophy, and more.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

Artificial wombs and preterm births: an overview

Scientists are working to create artificial wombs that would help preterm babies survive their early entry into the world. But how much help could this technology provide, and how much of a problem are preterm births? This article details some of...

Western babies often lack a gut microbe common elsewhere.

Individuals with synesthesia experience involuntarily overlapping sensations

Tasting words or seeing colors in music results from the brain retaining extrasensory connections from infancy. While most lose these neural pathways during development, about 4% of people are synesthetes, maintaining them without realizing it's unusual.

Pregnancy makes someone more attractive to the mosquito species that transmits malaria.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Touch helps newborns regulate stress, gain weight, and feel less pain

Conclusions from this 2024 analysis from a team of Danish researchers included that touch interventions were particularly useful for newborns in regulating cortisol levels, helping newborns gain weight, and reducing pain. (Some users may experience a paywall.)

How science came to understand umami

Before Dr. Kikunae Ikeda sat down in 1907 and pondered the taste of dashi, scientists typically agreed upon four types of taste: sweet, salty, bitter, and sour. He boiled 90 pounds of kelp into a resin that he then stripped of different compounds until he was left with a single ounce of brown crystals. Testing later revealed these crystals were glutamate, an amino acid and one of the protein's building blocks.

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

Pediatricians look for a list of behaviors to signal typical hearing development

These markers of typical hearing development among infants and toddlers include turning head to sound sources within the first five months of life, babbling by about 11 months, and trying to imitate simple words by 17 months of age.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

Miracle berries make things that normally taste acidic or sour, such as lemons, taste sweet, like sugar-coated candy, by binding a special protein called miraculin to taste buds.

Examine this captivating animation 'building' a human—illustrating the roughly 40 weeks of fetal development.

Explore how the placenta acts as lungs, kidneys, and more in the womb.

Modern pregnancy tests detect a specific hormone in a woman's urine or blood.

Using artificial wombs to improve preterm infant health outcomes

Researchers at a hospital in the US have successfully used artificial wombs to care for preterm lambs and are now looking at the possibility of human trials. This nine-minute video includes interviews with the researchers and explains the reasoning...