Givaudan, the secret flavor factory : The New Yorker

July 14, 2012

Nice article about “flavorists” and how they are searching for “white areas” of unplumbed taste. Appears the tongue just gets the basic things (sweet, salty, bitter, sour & “umani” from <30 receptors) while smelling the volatile compounds in food (using >300 olfactory receptors) accounts for most of their taste.
http://www.newyorker.com/reporting/2009/11/23/091123fa_fact_khatchadourian

This entry was posted on July 14, 2012 at 5:56 pm and is filed under PopSci.

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