Tag: Flavor science

According to a study published in the journal *Flavour*, a genetic variant near a cluster of olfactory receptor genes is associated with detecting a soapy taste in cilantro. This discovery confirms the hereditary component behind cilantro aversion, yet many still ask, can my taste for cilantro change? The answer is a fascinating mix of nature and nurture, indicating that while your genes set a baseline, your perception isn't necessarily fixed.

A 2014 study identified and measured 58 aroma compounds in the top three US brands of cola, confirming the beverage's complex flavor profile. If you've ever wondered what is Cola flavouring made of, the answer lies in a carefully guarded and complex mix of natural and artificial ingredients.

According to research, the consumption of chili peppers containing capsaicin triggers a pain response in the brain, which in turn causes the release of feel-good chemicals like endorphins and dopamine. This neurochemical reaction provides a definitive answer to the question: is spicy food good for dopamine?

According to Wikipedia, the flavor of fresh coriander leaves, often called cilantro, diminishes significantly when exposed to heat. This key scientific principle means that the best way to use this versatile herb depends entirely on the desired flavor profile and texture for your dish.

Did you know that humans are born with a natural preference for sweet tastes, a trait rooted in our evolutionary history? This innate bias, combined with complex biology and psychology, explains why do lollipops taste so good to people across all ages and cultures.

According to a Nielsen survey, 97% of Canadians have bought a bag of chips during their last trip to the grocery store, and Sun Chips are no exception. But why are Sun Chips so addicting that it's nearly impossible to stop at just a handful? It comes down to a sophisticated combination of flavor, texture, and psychological triggers expertly engineered by food scientists to keep you reaching for more.

An average plain nonfat Greek yogurt has a pH of approximately 4.3, making it a notably acidic food. This high acidity is the primary reason for its characteristic sour taste, a flavor profile shaped by its unique production process.

Over 80 million people are curious about this food science phenomenon, and the answer is surprisingly complex, yet delicious. The reason why cooked apples are sweeter than their raw counterparts lies in a combination of chemical and physical transformations that occur when heat is applied.

The USDA awards its highest 'Prime' grade to only about 3% of beef, largely based on exceptional marbling, and a ribeye's generous fat content is what makes it a top contender. This creamy, melt-in-your-mouth richness is the key to its legendary flavor and texture.

A common misconception is that sweet onions have a higher sugar content than other onion varieties, but this isn't always true. The perception of sweetness primarily comes from a lower concentration of pungent sulfur compounds. This allows their natural sugars to be more perceptible.