Tag: Gastrophysics

Over 80% of what we perceive as taste actually comes from our sense of smell, not just our taste buds. Understanding this and other scientific principles is key to mastering what makes food taste better, transforming simple ingredients into a truly delicious culinary experience.

What we call “taste” is not solely what our tongues perceive, but a bundle of sensory information that includes texture, smell, and temperature. This multi-sensory experience is precisely how does texture impact taste, with the physical sensation of food playing a much larger role than most people realize.

Research in gastrophysics shows that the sound of food is a powerful indicator of freshness, profoundly influencing our perception of taste and enjoyment. The satisfying sensation you get from a perfectly crispy bite is far more complex than it appears, engaging multiple senses and tapping into deep-seated psychological triggers.