Category: Flavor science

Nutritional yeast, often called "nooch," has seen a sales increase of 20% between 2019 and 2020, becoming a pantry staple for its impressive nutrient profile and unique savory flavor. But why do so many people say 'how does nutritional yeast taste like cheese?' The answer lies in a naturally occurring amino acid that creates a powerful umami effect.

According to research published by the National Institutes of Health, the perception of fruit flavor is a complex interaction of taste and aroma, heavily influenced by volatile organic compounds. Understanding what does it mean to have a fruity taste goes beyond simple sweetness, encompassing a wide range of chemical processes and sensory experiences.

In 1968, a letter published in the *New England Journal of Medicine* sparked a decades-long fear of monosodium glutamate (MSG) that led to the myth of "MS in Chinese food". The letter detailed a "Chinese Restaurant Syndrome" that blamed the flavor enhancer, but the claims have since been thoroughly debunked by scientific research. The truth reveals a fascinating story of umami, cultural prejudice, and modern food science.

Interestingly, a key component of a hazelnut's flavor is a naturally occurring ketone called filbertone. But do hazelnuts taste sweet, or is their flavor more complex than that? The answer lies in both their inherent properties and how they are prepared, offering a spectrum of taste notes.

In the UK, surveys show korma has been one of the most popular curries for years, largely due to its famously mild and sweet flavor profile. Understanding how sweet is korma requires exploring the specific ingredients and regional traditions that shape its signature creamy and complex taste.

Over 100 years ago, Japanese scientist Kikunae Ikeda first identified umami, the savory fifth taste. This distinctive flavor is what makes many dishes so deeply satisfying and can be achieved with ingredients that naturally mimic MSG, or monosodium glutamate, which is its manufactured salt form. Understanding these natural glutamate sources allows home cooks to replicate that rich, savory profile in their dishes naturally.

Did you know that our perception of sweetness can be significantly altered by other flavors? Understanding what cancels out sweet taste is a fundamental culinary skill, enabling you to salvage an overly saccharine dish and achieve perfect flavor harmony.

According to the American Heart Association, the average American consumes over 3,300 milligrams of sodium per day, far exceeding the recommended limit. For those looking to curb their sodium intake without sacrificing taste, the question of why is soy sauce better than salt becomes highly relevant, as this fermented condiment offers a more complex flavor profile with less sodium per tablespoon than table salt.

According to sensory science, the "taste" of menthol is primarily a physical sensation, not a flavor profile in the traditional sense. This is a key distinction when asking, "do menthols taste like mint?" as they provide an icy coolness, not the full, herbaceous notes of the mint plant from which they are derived.

Authentic strawberry flavor is a complex symphony of over 360 volatile compounds, not just one terpene. Terpenes play a part in the overall aroma, but other molecules are far more critical for the characteristic taste. We will dive into what terpene tastes like strawberry and, more importantly, the other crucial compounds that round out its iconic flavor profile.