the.com/flavor
mostly your nose lying to your tongue about what it just tasted
means The distinctive taste of something — the blend of sweet, salty, sour, bitter, and aroma your senses register when you eat or drink it.
from From Old French 'flaor' or 'flavour,' meaning smell or odor, which likely traces back to Latin 'flatus' (a blowing, a breath) — possibly tangled with 'foetor' (a stench) along the way. The original sense was about scent, not taste, which is fittingly honest: 'flavor' carried the smell in its bones long before English narrowed it to the tongue.
- smell's puppet
- Up to 80 percent of flavor comes from smell
- only five tastes
- Tongue detects sweet, salty, sour, bitter, umami only
- map debunked
- The tongue taste-zone diagram is a century-old myth
- sound matters
- Crunch noise makes food taste fresher to your brain
- umami's age
- Named in 1908 by a Japanese chemist
umami — fifth basic taste discovered by japanese chemist kikunae ikeda in 1908
maillard reaction — chemical process that creates browning flavors in foods above 300°f
terroir — how burgundy wines taste different from bordeaux due to soil and climate
cross-adaptation — why cilantro tastes soapy to ~14% of people due to or6a2 gene variant