The Science of Flavor

[Ndy]

This is an intriguing article I found in the new issue of Gourmet.

It poses some interesting questions concerning the future of science in food. Researchers are rapidly uncovering the complex physiology of how we taste, and with these advances we could see a dramatic change in the food industry within the next 10 years. Whereas we once believed there were four basic tastes (five if including umami), scientists believe there are as many as 40 different taste receptors. Along with these discoveries, they've learned to both enhance and mask certain flavors by manipulating these receptors.

I found this paragraph especially interesting:

"Food companies are scrambling to come up with artificial additives that might improve or block particular flavors. Senomyx, a San Diego–based company, has raised more than $76 million from businesses such as Nestlé, Coca-Cola, and Campbell Soup to study how to enhance the taste of sugar or salt in packaged foods. In effect, products would trick the taste receptors into perceiving ingredients that aren’t there (or that are there in lesser concentrations), thus allowing, for example, manufacturers to slash the amount of salt in a can of chicken-noodle soup. Further benefiting them, the additive would be in such a tiny amount that it could be referenced in the “artificial flavors” category and not be specifically listed on the label."

Welcome to the food of the future: chemically-engineered goodness.

http://www.gourmet.com/magazine/2000s/2008...scienceofflavor

Edited June 20, 2008 by Ndy (log)