The Science Behind How Food Really Taste

At first glance it may seem quite obvious that a hamburger is meat and bread. That a sausage is some grinded meat stuffed into a container and so on. Knowing anything about molecular cooking will tell you that necessary isn’t true. After reading this article you will know why food taste like it does.

Our Personal Experience Matter

We use our senses when eating. These senses are not just taste and smell but also pain, sight, touch and hearing. Before eating a meal we will have some kind of expectations on what that meal will taste like. This is derived from our senses. Eating a hamburger with a certain kind of cutlery in a fancy local might give the hamburger a different taste than eating it on the subway. The most dominant are however still taste, smell and chemesthesis. But what is chemesthesis?


This is actually a stimulus of various nerves. Foods that usually trigger this sense are mustard, chili and carbonated drinks. Imagine how you feel while you consume any of the products above. They do come with quite a bit of physical feel to them, don’t they?

The Food Texture

Texture is basically the manifestation of structural, mechanical and surface properties of food. The academy includes in their definition that texture is to be derived from our senses which concludes that texture requires a perceiver. Imagine for example a sausage grinded down in a blender. Would you be able to see that it’s actually a sausage? In an experiment on 56 people they were only able to identify 40 % of different food that had been put into a blender (Schiffman, S. J. Gerontol. 1977, 32, 586–592). The conclusion is that texture plays a major role in what defines food.

The Secret of Food Taste

So in order to achieve highest success in the field of gastronomy you must master the art of taste and learn how humans function. This can be done by reading on Molecular Cooking. Check out our shop and get your latest scientific ingredients to become a true expert in your kitchen.

Add Comment