They can't give you good taste, but chemists now have some insight into the human perceptions of taste. A recently discovered gene for sensitivity to sweetness may account for individual differences and preference for sweet foods. Another study examines how taste perception changes as people age, which may result in poor food choices and malnutrition. Researchers will discuss their work with reporters Tuesday, March 28, 12:30 p.m. (PST), at the 219th national meeting of the American Chemical Society, the world's largest scientific society, in San Francisco.

WHO: Gary Beauchamp
Monell Chemical Senses Center, Philadelphia
Genetics of sweet taste and the "sweet tooth"

Susan Schiffman
Duke University, Durham, N.C.
The aging palate: Chemistry of taste in older Americans

WHAT: The Chemistry of Taste

WHEN: Tuesday, March 28, 12:30 p.m (PST)

WHERE: Moscone Convention Center
747 Howard Street, Esplanade Level
Room 114

REPORTERS COVERING THIS EVENT MUST FIRST CONTACT THE ACS PRESS OFFICE AT THE MOSCONE CONVENTION CENTER, ROOM 216/218; TEL: 415-923-7510.

A nonprofit organization with a membership of 161,000 chemists and chemical engineers, the American Chemical Society ( www.acs.org ) publishes scientific journals and databases, convenes major research conferences, and provides educational, science policy and career programs in chemistry. Its main offices are in Washington, D.C., and Columbus, Ohio.