The science behind flavour

January 5, 2021 1:00 pm


We all know that flavour is incredibly important when it comes to creating beautiful dishes. The world’s top chefs have extensively refined palettes and they have harnessed this over years and years of work and experience. Flavour can come from ingredients in their natural state as well as from Flavouring Manufacturers such as Stringer Flavour

Image credit

Here are some interesting facts surrounding the science of flavour.

Flavour is the way nature makes sure that we consume a diverse diet. This is because, in order to survive, we need those nutrients and we need them in differing amounts so nature tries to give us a helping hand by guiding us through to ensure we get enough of these macro and micro nutrients and this is done through flavour and taste. Different macronutrients tend to have different flavours. The resemblance between bread and potatoes and pasta is greater than that of various meats. If you eat pasta, after a couple of hundred grammes you won’t like the pasta quite as much as you did when you started eating it and this helps us to move over to eating something else on our plate.

Image credit

Aroma influences the amount of food that we place in our mouths.Strong aromas lead to smaller bites, implying that aroma may be used to regulate the size of the part. This is why dishes such as curries and other highly aromatic foods are often consumed in smaller amounts in each sitting.