A team of scientists headed by Maik Behrens from the Leibniz-Institute for Food Systems Biology at the Technical University of Munich has identified the receptor responsible for the bitter taste of various salts. These include Epsom salt, which has medical uses. The discovery elucidates the physiological mechanisms by which Epsom salt affects the heart or gut. The team has now published their findings in the journal Biochemical and Biophysical Research Communications.