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The Scent of Flavor

https://inference-review.com/article/the-scent-of-flavor

by benbreen • 4 years ago

22 3 4 years ago

IN

inference-review.com

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3

fairity• 4 years ago

Really interesting! Makes me wonder if there's a way to mitigate bad-tasting food by injecting volatiles into the retronasal space.

_chu1• 4 years ago

Wonder if that would work for alcohol as well

tahoupt• 4 years ago

The buried lede is that adding specific flavor-odorants can boost the sweetness of foods via olfaction (which is why some heirloom tomatoes with complex flavor profiles taste far better than regular tomatoes, for example). So this may provide another route to lower sugar content without relying on non-caloric sweeteners (saccharin, aspartame that act on tongue taste receptors) but instead adding even smaller amounts of odor molecules.

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