Latest Flavor Stories
Even though there has been the knowledge that certain foods pair well together, culinary connoisseurs chalked it up to a feeling more than anything scientific. However, recent research shows that the way food is perceived is based off of senses in the mouth.
Scientists have found more than 1,700 substances that make up flavors of common foods, including some flavors deriving from natural ingredients, that could potentially resemble a prescription mood stabilizer.
Suppliers of the orange, vanilla and other flavor and fragrance ingredients used in hundreds of foods, beverages and personal care products are putting their faith in microbes as new sources for these substances.
Bite size depends on the familiarly and texture of food. Smaller bite sizes are taken for foods which need more chewing and smaller bite sizes are often linked to a sensation of feeling fuller sooner.
- An interdisciplinary study of social injustice.