Column 1	Column 2
Para 1	coffee, broccoli, brussels sprouts, Christmas vegetables genetics and taste	sense of taste partly genetic
Para 2	lemons, sprouts supertasters 25% of the UK population 2X taste buds	supertasters = more taste buds sensitive
Para 3	thermal tasters temperature ice cube = salty or sour hot = sweet	thermal tasters temperature
Para 4	genetic variant coriander, taste + smell = soapy Dr. Barry Smith, philosophy Centre for the Study of the Senses, director University of London	genetic variant coriander, taste + smell = soapy Dr. Barry Smith
Para 5	smell and taste Dr. Charles Spence, experimental psychology at Oxford University neurogastronomy chefs, big companies & top restaurants orbitofrontal cortex receptors send to forehead	smell Dr. Charles Spence neurogastronomy orbitofrontal cortex
Para 6	Dr. Spence: colour, lighting, and ambience impact our perception of taste red-coloured food = sweet plate color has impact playing music or sounds has impact crunch of crisps has impact	Dr. Spence color lighting ambience (plates)
Para 7	public health Dr. Smith problem to too much salt salt molecule future of food science	consequences for public health example = reducing salt
Para 8	children picky eaters taste bitterness more than adults sensitive to chemicals like supertasters learn to put smell and taste together	children as supertasters
Para 9	supertaster gene evolutionary past dangerous foods toxins	history of supertasters
Para 10	alcohol coffee learning to love food	taste preferences