3 ms·
The Scent of Flavor
- fairity 4y agoReally interesting! Makes me wonder if there's a way to mitigate bad-tasting food by injecting volatiles into the retronasal space.
- _chu1 4y agoWonder if that would work for alcohol as well
- tahoupt 4y agoThe buried lede is that adding specific flavor-odorants can boost the sweetness of foods via olfaction (which is why some heirloom tomatoes with complex flavor profiles taste far better than regular tomatoes, for example). So this may provide another route to lower sugar content without relying on non-caloric sweeteners (saccharin, aspartame that act on tongue taste receptors) but instead adding even smaller amounts of odor molecules.