Flavour Science
33 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Scooped by Robert Murdock
Scoop.it!

A matter of taste – the neuropsychology of flavour perception « IFIS Blog

A matter of taste – the neuropsychology of flavour perception « IFIS Blog | Flavour Science | Scoop.it
Food tastes better with jazz than hip hop - new blog post on the multisensory nature of #flavour perception http://t.co/SK96WyLX8a #food
Robert Murdock's insight:

More insight into how the flavour of food is influenced by almost everything going on at the time. Particularly important are memories and anticipation. That memory of your favourite childhood food gets greatly exaggerated by the brain to the point that if you were to try it today you could end up completely repulsed by it. The same goes for anticipation.

 

The interesting thing is that you do not need to remember the memories which put you off a certain food. The typical case is overcooked vegetables as a kid being tried once and preventing the consumption of vegetables long into adulthood.

 

Scientists understand that sound, sight affect the taste and aroma perception of foods but to quantify it is very difficult. The example given is Heston's "sound of the sea" dish which is served along side an ipod which plays the sound of the sea as you eat. What effect does this dish

have on people who had a negative experience on the beach as a child.

 

There is a very good book that discusses this area in decent detail called Neurogastronomy, I would highly recommend it if someone has an interest in this area.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

How our nose detects odours - Hindustan Times

How our nose detects odours
Hindustan Times
Aldehydes are typically fresh smelling chemicals. their synthetic forms are important to the flavour and fragrance industry.
Robert Murdock's insight:

New research seeks to finally answer how our nose detects smells. While there has been major surges forward in understanding segments of this process in the past few years, the overall process is yet to be completely worked out.

 

This new research shows that aldehydes specifically undergo a chemical reaction with water and this ability to undergo the reaction is what enables detection.

 

now scientists get the fun of determining how the other 10,000++ molecules are detected...

 

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Bringing back fat and taste - ABC Online

Bringing back fat and taste - ABC Online | Flavour Science | Scoop.it
ABC Online Bringing back fat and taste ABC Online Growing up in Australia, Jennifer is now based in Toronto, Canada, and says the manipulation of foods to make them 'lite' in itself creates a problem, "Once you take the fat out, you have to put...
Robert Murdock's insight:

The scaremongery over fat has now since moved on a little bit, weve had the debate on sugar and salt too since then. what's interesting is now there is a set of people who say we cut too much of this stuff from our diets. continuous low salt has been shown to have a negative impact on health as it is needed for nerve function.

 

The addage of "fat is flavour" is maybe a finer line than the salt debate but with it also being essential for transporting certain vitamins, is it possible we could also be losing out here?

 

There is an argument between natural animal fats and processed oils though and with the benefit to flavour that the animal fats have, I would much rather eat that piece of pork in the picture than the fatless, pale thing I have sat in my fridge at the moment.

 

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Why Do We Crave Sugar, Salt and Fat? - NDTV

Why Do We Crave Sugar, Salt and Fat? - NDTV | Flavour Science | Scoop.it
NDTV
Why Do We Crave Sugar, Salt and Fat?
NDTV
A small group of scientists who create most of the food that is consumed in the USA are called flavorists. I happen to meet one now in ...
Robert Murdock's insight:

Interesting article discussing the "bliss point" which is the aim for any new product design. Products that reach that "bliss point" tend to do really well but the science in achieving it can be quite complicated. This article focuses heavily on sugar, fat and salt but I would also throw the savoury ribonucleotides into the mix and acidity too to an extent but those depend heavily on the type of product.

 

In a battle for new product development and innovation in food, it is now becoming increasingly difficult to reach these "bliss point" values due to the nutritional labelling laws. When designing a new product there is a 4 way fight between flavour, cost, nutrition and the quantitative ingredient declaration (QUID). The buyer says the quid must be equal or better than rivals, the nutritionist wants a perfect green labelled product, the accountants want a high return of profit per sale and the developer wants their product to taste good. The consumer seems to fall into the middle of this battle somewhere but if they were given 4 products and had to choose... I think they would go with flavour most of the time.

 

There is ways and means of meeting all of these demands but it would put the product at risk from another arguing force. The clean labelling sector wants labels to only show "ingredients you would find in your own store cupboard". That means no ribonucleotides unless they are part of an ingredient such as seaweed, no salt replacers to keep salt low, no sugar replacers to keep sugar low, no thickeners to adjust mouth-feel in the absence of fats.

 

Where do you all lie when it comes to NPD?

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Honey flavors more complicated than just ‘sweet’

Honey flavors more complicated than just ‘sweet’ | Flavour Science | Scoop.it
Describe honey. It’s not as simple as you might think. “Most people just say ‘sweet.’ But honey is so much more,” said Amina Harris, the director of the Honey and Pollination Center at the Robert Mondavi Institute for Wine and Food Science at the University of California-Davis.
Robert Murdock's insight:

Honey gets the wine treatment in a bid to try and describe the flavour as something more than sweet.

 

If you think about it, honey is extremely difficult to describe.  As the article describes, this stems from the huge variation in flavour based on the pollen source. Honey from cities has been touted as being of the highest quality because of the wide range of different, often exotic breeds of flowers around it.

 

At the same time, honey that is produced from a single type of flower gains a unique selling point and things like Lavender, Lime and other flavoured honeys are becoming a regular thing.

 

The effect on the source of pollenation deserves some more research from the food industry as in terms of flavour it could be a great source of unique flavours. It could also help to know what happens when things go wrong, such as in the blue honey drama last a while back.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Flavor pairing

Flavor pairing | Flavour Science | Scoop.it
When we say that something tastes nice, what we are talking about has more to do with smell than with taste. It is estimated that 20% of a tasting experience comes from taste, that is from the tong...
Robert Murdock's insight:

<3 Khymos. Flavour pairing often has a molecular reason behind it. Here's a few you maybe didn't know about. This is not the most comprehensive list but people tend to charge big money for something comprehensive as a lot of work goes into it.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Taste Test: Does Coke Really Taste Better From A Glass Bottle? [Video] - Lifehacker Australia

Taste Test: Does Coke Really Taste Better From A Glass Bottle? [Video] - Lifehacker Australia | Flavour Science | Scoop.it
Taste Test: Does Coke Really Taste Better From A Glass Bottle? [Video]
Lifehacker Australia
To our surprise, it really did improve the carbonation and overall flavour of the drink; especially when compared to an aluminium can.
Robert Murdock's insight:

Not a fan of coke from a can? there is apparently a solution, and its an expensive glass designed specifically for coca cola. I remember a while back seeing some research in this area that was left at inconclusive... nobody could prove a difference between the bottle and the can but if you ask people they will almost always say glass is better. It could be perception based, the can being perceived as cheap and inferior, it could be carbonation changes or it could be to do with the opening in the can and bottle providing a different sensation in the mouth. There are a lot of variables involved so its quite difficult to test this one accurately.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Taste beyond flavour: How colour, texture and environment influence taste perception

Taste beyond flavour: How colour, texture and environment influence taste perception | Flavour Science | Scoop.it
The way we taste foods is actually far more complex than their flavour alone.
Robert Murdock's insight:

a fun insight showing further analysis into the fact that literally everything affects flavour perception. I have heard about round chocolate being perceived as better a lot but if that is the case why are a lot of our chocolate products still in bars.... is it purely tradition?

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Why Does Tomato Juice Taste Better on an Airplane? - Slate Magazine

Why Does Tomato Juice Taste Better on an Airplane? - Slate Magazine | Flavour Science | Scoop.it
Why Does Tomato Juice Taste Better on an Airplane?
Slate Magazine
The world used to be full of empires. Is it time for an imperial resurgence? On today's Gist, Robert D.
Robert Murdock's insight:

I have posted before about how airplane food can taste awful or bland due to the difference in pressure and altitudebut it turns out some foods can actually taste better...

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Baristism - Coffee science, art and flavour. As I extract... | Facebook

Coffee science, art and flavour. As I extract I think about the processes that have come before me. The graph depicts a representation of flavour... (Coffee science, art and flavour. As I extract I think about the processes that have come before me.
Robert Murdock's insight:

its a shame that the research behind this isn't shared, it looks interesting. If the best balance is around a medium roast... why isn't that the one everyone chooses?

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Northern Territory farmer breeds mango with a coconut flavour - ABC Online

Northern Territory farmer breeds mango with a coconut flavour - ABC Online | Flavour Science | Scoop.it
Northern Territory farmer breeds mango with a coconut flavour ABC Online "I was thinking about calling it 'malibu' because it has a slight 'coconuty' flavour to it." Mr Skliros says he stumbled across the flavour by a chance and suggests the...
Robert Murdock's insight:

I love things like this, Aldi was recently selling melon flavoured grapes unfortunately they aren't often commercially viable so it becomes rather rare to see them for sale, but I would love to try it.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Getting Drunk on Electricity-Flavoured Vodka: An Experiment in Science - Gizmodo UK

Getting Drunk on Electricity-Flavoured Vodka: An Experiment in Science - Gizmodo UK | Flavour Science | Scoop.it
Getting Drunk on Electricity-Flavoured Vodka: An Experiment in Science
Gizmodo UK
We've seen slightly unusual flavours of vodka before: caramel, popcorn and chili vodka are almost commonplace when you're shopping for a 'quirky' gift online at 2AM.
Robert Murdock's insight:

Is the world of flavourings going a little too far with things like this? beyond the initial shock value....(sorry) is there any point to this?

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Better Beer from Genetically Engineered Yeast - Popular Mechanics

Better Beer from Genetically Engineered Yeast - Popular Mechanics | Flavour Science | Scoop.it
Popular Mechanics Better Beer from Genetically Engineered Yeast Popular Mechanics Organisms that exist in stunning diversity around the world, they can produce more than 500 flavor and aroma molecules, according to Troels Prahl, the head of...
Robert Murdock's insight:

Ignoring the argument related to anything genetically modified, I really like this idea. Being able to design a yeast in order for it to produce the right ratio of flavour products would be an amazing invention. This could pull beer innovation into the science lab and out of the traditional trial and error approach of trialing different ingredients and hoping that it produces something drinkable at the end of it.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Deeper understanding of flavour complexity will provide richer tastes naturally, says Givaudan

Deeper understanding of flavour complexity will provide richer tastes naturally, says Givaudan | Flavour Science | Scoop.it
A new approach to flavour formulation, which focuses on reproducing the complex concoction of molecules generated through slow cooking, could provide industry with a new generation of natural and clean label solutions for convenience foods, says...
Robert Murdock's insight:

Obvious science is obvious.... if you distill a strawberry flavour down to 1 chemical, you get a viable product (one that is widely used) but it isn't all that great. A strawberry has hundreds of aromas though and if you start adding some of these back in, its going to taste more like a strawberry. The issue with this is cost, aroma chemicals cost money so they less of them you can add to the propylene glycol base, the cheaper it is to produce. The understanding needs to be such that although the individual incremental quality difference of adding the background aromas is small, the cumulative effect of adding a whole bunch of them to the mix, can be quite dramatic when the aim is to create natural tasting products.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Digitising Smell: The Third Sense Is Coming to Your Phone - Newsweek

Newsweek Digitising Smell: The Third Sense Is Coming to Your Phone Newsweek The writer and biophysicist Luca Turin takes issue with the orthodox position (namely that the shape of molecules dictates their effect on nasal receptors) and believes...
Robert Murdock's insight:

Technology seeks to replicate your nose, in a small neat package that can attach to your iPhone. If it works it sounds like an amazing tool. i doubt that it can replace a person in sensory trials yet but its a step forward.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Sensient Flavors unveils breakthrough in natural masking technology - FoodBev.com

Sensient Flavors unveils breakthrough in natural masking technology FoodBev.com Sensient scientists created Smoothenol 2G with the latest developments in flavour chemistry in mind, offering a sophisticated masking technology that mirrors the...
Robert Murdock's insight:

Interesting potential for this product but personally I see a LOT of negative aspects of this.

 

During the degradation process by yeasts molds and bacteria, the first sign that a piece of food may be unhealthy is these off flavours. Acidity, bitterness and alcohol are indicators that you shouldn't eat that piece of food any more and if the product contains those are you putting safety at risk?

 

The other side of this is sometimes those flavours are desirable, the article mentions there are products to mask a single compound but with this being seen as a sort of "cure-all" I could see it being a bit of an issue in a rush to create a "perfect" product. 

 

There could be applications in sugar and salt reduction though as bitterness tends to affect the perception of these tastes. What would be interesting to find out is if the product prevents the competition for receptor sites on the tongue or if the bitterness isn't transmitted.

 

 

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

soggy bottom? - BBC News

soggy bottom? - BBC News | Flavour Science | Scoop.it
soggy bottom?
BBC News
It's often said that cooking is an art and baking is a science. Pastry is no exception so, to avoid your ...
Robert Murdock's insight:

or you could just add a high proof alcohol to your pastry.... lower temperature of evaporation, dries out the pastry faster and keeps it that way for longer, wet filling or not. Bonus points for flavour too, making a fruit pie, why not have apple flavour pastry too by using an apple liquor... want a hit of cinnamon but without turning your filling brown.. there's enough cinnamon flavoured alcohols out there to choose from.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Warming, decanting and swirling: do they make wine taste better? - The Conversation AU

Warming, decanting and swirling: do they make wine taste better? - The Conversation AU | Flavour Science | Scoop.it
Warming, decanting and swirling: do they make wine taste better?
The Conversation AU
... (holding the stem, naturally)? Inhale deeply while describing the flamboyant nature of your Shiraz? Do you do that slurpy thing that some love but others loathe?
Robert Murdock's insight:

Pure Wankery as a scientific term, The University of sydney explains why people go through so much trouble with wine and not a blender shortcut in sight.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Islay whisky matured in space set for return to Earth - Aberdeen Press and Journal

Islay whisky matured in space set for return to Earth Aberdeen Press and Journal “This is one small step for man but one giant leap for whisky, and the team hope to uncover how flavours develop in different gravitational conditions – findings which...
Robert Murdock's insight:

A worthwhile experiment in flavour science or a gimick trying to promote the brand?

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Sea Smells By The Sea Shore - Popular Science

Sea Smells By The Sea Shore - Popular Science | Flavour Science | Scoop.it
Sea Smells By The Sea Shore
Popular Science
A diverse mix of molecules contribute to that seemingly singular seashore flavor that you smell at the beach, and that you taste in many of the foods harvested from the ocean.
Robert Murdock's insight:

so the smell of the sea is from seaweed sex.... I don't think I ever want to go to the beach again.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Horticultural scan for flavour and aroma extracts - ABC Online

Horticultural scan for flavour and aroma extracts - ABC Online | Flavour Science | Scoop.it
Horticultural scan for flavour and aroma extracts ABC Online "There is great potential for the development of high-value products from by-products or 'out-grades' using food technologies such as freeze-drying, high-pressure processing or advanced...
Robert Murdock's insight:

There are lots of unused resources in the food industry. Personally I love the aroma of "curry plant". This thing is very different from the curry leaves used in Indian food. It is a silver leaved bush that smells strongly of chip shop curry sauce, unfortunately that aroma does not translate to flavour when eaten so the plant has been ignored.

 

I have previously seen research in the areas of coffee grounds and tea leaves , but I feel this could be expanded to other leaves that don't often get used. A lot of the plants that produce spices have unique aromas within the leaves, tomato leaves smell of tomato more than tomatoes do and citrus leaves are very flavourful too if used in the right way. There has to be a reason they aren't used, but I am not sure why.  

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Does adding tannin boost aromatic thiols, too? It just might. - seattlepi.com (blog)

Does adding tannin boost aromatic thiols, too? It just might. - seattlepi.com (blog) | Flavour Science | Scoop.it
Does adding tannin boost aromatic thiols, too? It just might.
Robert Murdock's insight:

Interesting research shows tannins as a potential enhancer for certain aroma compounds, now if only they could figure out how to separate that function from the horrible drying sensation in the mouth id be all for it...

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Scientists use grape chemistry to forecast wine flavour | decanter.com

Scientists use grape chemistry to forecast wine flavour | decanter.com | Flavour Science | Scoop.it
'We know now that it is produced early in fruit development and that more light exposure can reduce [development]. 'So it may be possible to measure the levels of these compounds just a few weeks after fruit set and predict ...
Robert Murdock's insight:

A step towards tailor made wines? Difficulty lies in that often flavour production is competitive or synergistic. Competing things such as sweetness vs alcohol content or synergistic processes that would produce 1 flavour that is good, but another that is seen as a negative are the barriers this would need to overcome and its far from an easy task. its about balance and this project would need to go hand in hand with lots of perception research in order to get the most out of it.

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Walkers unveils 'Do Us a Flavour' competition finalists

Walkers unveils 'Do Us a Flavour' competition finalists | Flavour Science | Scoop.it
The Food & Drink Innovation Network (FDIN). Food & drink ... Walkers re-launched the 'Do Us a Flavour' campaign back in January this year kicking off a nationwide search to find new, great-tasting flavour combinations.
Robert Murdock's insight:

I wonder how Walkers researched how Racoon tastes....

more...
No comment yet.
Scooped by Robert Murdock
Scoop.it!

Flavour Science

Flavour Science | Flavour Science | Scoop.it

ooFlavour Science Free PDF.The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding (Flavour Science http://t.co/TgJsLytL1d)...

Robert Murdock's insight:

oooh free book!

more...
No comment yet.