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The Physiology of Taste

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Related Experiment Video

Updated: Dec 17, 2025

Measurement of Heme Synthesis Levels in Mammalian Cells

Measurement of Heme Synthesis Levels in Mammalian Cells

Published on: July 9, 2015

Heme as a Taste Molecule.

Glenn S Gerhard¹

¹Department of Medical Genetics and Molecular Biochemistry, Lewis Katz School of Medicine at Temple University, 3500 N Broad Street, Philadelphia, PA, 19140, USA. gsgerhard@Temple.edu.

Current Nutrition Reports

|June 24, 2020

Summary

This summary is machine-generated.

Metallic taste perception may be primarily driven by heme, a form of iron found in meat. This finding could impact the development of plant-based meat alternatives and our understanding of iron

Keywords:

Dysgeusia Heme Iron Taste

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Last Updated: Dec 17, 2025

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Published on: September 8, 2016

Area of Science:

Neuroscience
Physiology
Biochemistry

Background:

The sense of taste evolved for nutrient acquisition and toxin avoidance.
Five basic taste classes are recognized, but metallic taste remains poorly defined.
Metallic taste is often studied in relation to dysgeusia, typically induced by non-heme iron.

Purpose of the Study:

To review existing data on the molecular basis of metallic taste.
To investigate the role of heme in metallic taste perception.

Main Methods:

Literature review of diverse data sources.
Analysis of studies on iron compounds and taste perception.

Main Results:

Heme, rather than non-heme iron, may be the primary molecule responsible for metallic taste.
Plant-based meat substitute development highlights the importance of heme in meat's taste profile.
Limited research exists on heme's specific role as a taste molecule.

Conclusions:

Heme likely plays a key role in metallic taste.
This taste sensation may have evolved to facilitate iron consumption and preservation for physiological needs.