Recent experiments show how sound can interplay with your sense of smell—and, thus, flavor—in the brain
In the 1980s and 90s, science rediscovered the existence of umami and in 2002 identified its taste receptor. And, as they say, the rest was history. Not only has umami been universally recognized in sensory science, it’s become the darling of professionals looking to enhance the taste of savory foods. Umami can be leveraged, not just for tastier foods, but for healthier ones.
Food scientists are trying to figure out if very faint scents can trick your brain into tasting something that isn’t there.
This biography of flavor is a fascinating adventure about the origin and nature of taste
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