The importance of volatile aroma compounds in the flavor quality of food

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

Our sense of smell affects what foods taste like and how we perceive it

Scent stimulates our olfactory sensor neurons high in the nasal cavity, and the brain attaches labels to those scents. But when we eat, chemicals from the foods travel from our mouths and throat to those neurons. We have roughly 400 odor receptors, and they can be used to decipher more than 10,000 different odors (or more than one trillion by some calculations), including the nuances of different foods.

Understanding the biochemistry of ingredients and taste can improve flavor and texture

Keeping eggs at room temperature produces smoother batters when baking, and doing the same with tomatoes helps prevent a mealy, granular mouthfeel. Salting meat a day before gives more time for proteins to break down, improving flavor and tenderness, while cooking vegetables in well-salted water can lock in nutrients and color.

How texture affects taste

Texture is the brain's interpretation of several sensations, including pressure, as registered by our teeth, tongue, and finger tips, and sound, as recorded by our ears. Texture also speaks to food particle sizes—smaller than 35 microns contributes to the sensation of creamy—and the balance between flavor and mouth time, such as the crunch of a crispy chip or the bounce of a chewy caramel.

Taste buds have evolved to fill a wide variety of functions

Taste buds do more than let you experience your favorite food. These peripheral organs can sense the chemical makeup, potential toxicity, and fleeting experience of flavor, giving the body a chance to respond to undesirable chemicals or tell the brain that you should reach for another scoop.

The research that led to sour

Scientists are trying to figure out if there are unique receptors that respond to the molecules that make up flavors we associate with calcium, blood, batteries, and other items that often escape dinner menus. Taste researcher Dr. Danielle Reed says the minimum evidence for a taste category typically involves identifying dedicated receptors and then removing them to show the taste vanishes.

Read the academic article explaining how ancient smells can be dissected and recreated

This paper explores how biomolecular data on past scents can be teased out and then transformed into olfactory museum experiences, adding another component to our understanding of archaeology.

Explaining why salt should be used to season food early in the cooking process

Experiments involving the same dishes, with salt added at the start of cooking versus at the end, have been shown to yield drastically different taste outcomes because salt takes time to diffuse into foods, particularly vegetables, whose cells are surrounded by cellular membranes and walls. Salting at the end will produce a concentrated surface coating, rather than even seasoning.

The history of molecular gastronomy, from thickening yolks with alcohol to making art with food

Before understanding why they worked, humans used scientific principles, including designing solutions and analyzing outcomes, to develop preservation methods like curing meat and fermenting vegetables. By the 20th century, the application of industrialized food preparation to smaller kitchens set the stage for the subdiscipline of food science.

Muted smell and taste in microgravity complicate meal enjoyment

Astronauts primarily consume freeze-dried meals, which are rehydrated with water recycled from urine and perspiration, directly from bags. Condiments and select cultural items from crew members can enhance the meal experience by boosting flavor. Many individuals report experiencing "food fatigue" due to a lack of fresh produce, limited menu variety, and lingering scents.

How fermentation enables the pickling of food and the production of beer

This process occurs when microbes produce lactic acid, ethanol, or carbon dioxide after consuming sugars. The acid helps preserve vegetables in a brine solution during pickling and gives them a sour taste, while ethanol serves as the inebriant in alcoholic beverages. The acid and carbon dioxide give sourdough bread its taste and texture.

Scent is a stronger memory trigger than sight

Smell is imbued with more emotion than visual memories, and research indicates that smell triggers a significantly greater effect on amygdala activation. Scientists believe these powerful responses occur partly because smell signals bypass the thalamus and go directly to the amygdala and hippocampus, brain areas involved in emotion and memory.

The flavor of food can be enhanced by combining chemicals known to trigger umami taste receptors with nucleotides—building blocks of DNA and RNA—triggering an effect called umami synergy.

Our love of chocolate may have more to do with how it ferments than previously realized—with specific microbes associated with more fruity or acetic tastes.

Paul Broca, a French brain researcher in the 19th century, hypothesized that humans evolved to trade in our "bestial sense" of smell for higher brain capacity.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

A collection of molecular gastronomy techniques, from flavored air to turning oils into powder

Soy lecithin can be blended with flavored mixtures, such as herbs and Parmesan, to produce edible bubbles, which can be frozen into a solid foam. Maltodextrin can be combined with liquid fats in a food processor to create light, flavorful powders.

Exposing fetuses to certain flavors in the womb could lead to children being less picky eaters

A new study found that 3-year-olds were less averse to the smell of vegetables they had been repeatedly exposed to in utero, suggesting that what mothers eat in late pregnancy can leave a lasting imprint on their children's tastes.

Anosmia is the total loss of the sense of smell

This type of loss—due to disease or trauma—has ripple effects, including an altered or limited sense of taste. This video details the anatomy and physiology of our sense of smell and taste and how these senses are interrelated.

What makes food crispy, and how science can be used to maximize this property

The fracturing texture experienced when biting into vegetable tempura, fried chicken, pastry crusts, and other foods comes from having a dehydrated, porous surface. When frying food in hot oil, trapped water vaporizes and escapes, creating tunnels and pores in the food as it dehydrates. Breading, particularly with the large, irregular shapes of panko, and leaveners can help create more air spaces.

Scientists determine the smells of objects in outer space

Using spectrographic techniques, scientists determine the chemical composition of planetary atmospheres, comets, and other objects in space. Combining these chemicals in labs on Earth has revealed locations in space that smell like nail polish remover, rotten fish, and urine.

Why your wine smells unpleasant

Ever had the experience of receiving a bottle of wine with a janky, less-than-favorable odor? This Esquire article ventures to answer this question and offers the explanation that the culprit is likely corked wine. Read to understand why corks can create a moldy or musty scent, and feel emboldened to send a corked bottle back for something with improved quality.

1 in 15 adults over age 40 experience phantom odors

This phenomenon was measured in a 2018 study that examined the prevalence and risk factors for phantom odor perception. Older adults were less likely to experience these phantom odors as they age, just as their overall sense of smell declines. Women are more likely than men to perceive phantom odors.

The five most common chemicals found in modern food

Most modern processed foods rely on a number of preservatives to stay fresh from production to our plates. The most common include citric acid (preservative and flavor), sodium benzoate (preservative), xanthan gum (thickening and stabilizing), carrageenan (thickening), and red dyes 3 and 4 (for color).

Microwave ovens heat food by agitating certain molecules with non-ionizing light

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

Smell retraining can help people with anosmia learn to smell again

Olfactory training, which involves repeatedly smelling a selection of strong odors, teaches your brain to familiarize itself with experiencing smells over a lengthy period, typically multiple months. This can be useful for patients who lose their sense of smell for myriad reasons.

Microbes are essential to creating the many varieties of cheese, influencing texture and taste

Microbes break down proteins and fats and produce compounds with distinct tastes. These microbes can include bacteria (like the one used to give Swiss its trademark holes), molds (like the ones that give blue cheese its distinctive veining), and countless other tiny organisms.

A 'fishy' scent does lead to mistrust

In experiments where people were exposed to a literal fishy smell they were less willing to cooperate with others in economic games requiring trust, but that wasn't the case when they were exposed to another bad odor—the smell of flatulence.

Smell is a robust memory cue for individuals with Alzheimer's disease

Odor is more effective than both visual and verbal cues for triggering autobiographical recall in Alzheimer's disease, according to 2021 research.

Carboxylic acids are one reason teens are smelly

Scientists compared the smells of babies and teenagers and identified some of the compounds that make teens smelly. Carboxylic acids present in teens, they wrote, seemed to give off an "earthy, musty, or cheesy" scent. This 2024 research could help inform future odor-control products.

A brief explainer on food expiration dates and what they really mean

Roughly 20% of food items in the US are thrown out because consumers don't understand how to interpret expiration labels. Over time, when supermarkets began carrying processed foods, grocers use packaging codes to track how long foods had been on...

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

How the methods of catching fish for food affects their taste

Commercially caught fish are often killed through suffocation, allowing the causing the fish extreme stress and flooding their bodies with stress hormones and lactic acid. These chemicals cause the fish's flesh to become bitter where it was once rich and quickens the rotting process.

How our sense of taste evolves as we age

Kids are hardwired to prefer sweets over greens, with sweetness a shorthand for calorie-rich and bitter flavor warning of potentially noxious plants. This holds true even in the womb, where fetuses have been seen via ultrasound scans grimacing as their hosts consume kale capsules. As they age into double digits and beyond, their taste cells and sense of smell diminish, leading to broader and less sensitive palates.

Olfactory training, a widely recommended treatment for people with long-term loss of smell after a viral infection like COVID, can be performed at home using bottles of essential oils—often lemon, rose, clove, and eucalyptus—to help reorganize neural connections in the brain.

Cultivate your coffee taste with this interactive flavor wheel

Coffee is one of the more complex things humans consume, and taste can vary drastically based on bean genetics, roasting technique, and more. Using this flavor wheel, you can more accurately describe your coffee's aroma by starting from the center and moving outward.

Learn the history of food science breakthroughs from the 20th century

Long after humans developed the means to produce sufficient food to feed civilizations, scientific research focused on a wide variety of objectives, such as developing methods to preserve food quality (accomplished via frozen food), speeding up cooking (leading to the microwave), and lowering the cost of sweetening food, which high fructose corn syrup provides.

Humans may be able to distinguish more than one trillion scents

That's according to one estimate published in 2014. This figure far exceeds earlier estimates of a human smelling ceiling around 10,000 odors. The newer figure is derived from experiments in which volunteers agreed to sniff varying scents. Researchers mixed odor components and had volunteers sniff the brews to detect subtle scent differences. (Some users may experience a paywall.)

How geometry and uneven charge distribution make some molecules greenhouse gases

Molecules vibrate and rotate with different frequencies based on their elemental composition and shape, which can produce uneven distributions of electrons, as seen in carbon dioxide and water. The resulting unbalanced electric field can interact with electromagnetic waves of the same frequency, causing the molecule to absorb the radiation.

Our bodies cool us down by sweating because water requires a significant amount of energy to change state from liquid to gas, making it an ideal medium for carrying thermal energy away from our bodies.

Breaking down various tongue disorders, from infections to genetics

Taste is one of our fundamental senses, but can be impeded by a wide variety of conditions including glossitis, angioedema, and black hairy tongue. Most are characterized by their color, shape, and sometimes change in function. Causes range from vitamin or mineral deficiencies to fluid accumulation, fungal infection, or more.

How fermentation works

Alcoholic fermentation is the process where yeast transforms grape sugars into ethanol, creating wine. Microscopic fungi (commonly known as yeast) metabolize sugars, producing alcohol and carbon dioxide. Fermentation's speed and temperature impact wine's flavor and style: cooler temps suit fruity whites, while warmer ones enhance red's tannins. Fermentation stops when sugars are depleted or by temperature extremes, and sometimes yeast removal yields sweeter wines. Get a quick breakdown of the process with this easy explainer.

Humans can't smell the inside of their nose due to olfactory fatigue

Once a person is accustomed to a specific odor, their neurons have trouble continuing to respond to that smell because of that familiarity. That's why humans may not notice when their house smells like trash until they leave the house and then return to it.

Many parts of the body, including the testicles, have bitter, sweet, and umami receptors

Taste receptors—the tiny cells that report the chemical makeup of external stimuli to the brain—in the testicles don't "taste" in the same way as the gustatory ones you use to determine if there's enough sugar in your tea. Research suggests that these "teste" receptors can sense bitter, sweet, and umami compounds and use that chemical input to control physiological processes or (literally) change direction. (Some users may experience a paywall.)

Loss of sense of smell is a common symptom of COVID-19 infection

In 2020, researchers discovered why this occurs. The virus that causes this infection attacks the cells that support smell-detecting neurons. Once infection clears, the sense of smell typically returns, though the exact timeline for that differs by patient. (Some users may experience a paywall.)

How the loss of Earth's atmosphere would cause oceans to boil at freezing temperatures

Many phenomena requiring air pressure, from the flight of birds and aircraft to the act of breathing, would no longer be possible. Because sound travels through vibrating air molecules, the loss of the planet's atmosphere would also create a silent environment. Even during daytime hours, the sky would resemble a clear night sky.

Roasting controls how your coffee will taste

James Hoffmann, winner of the 2007 World Barista Championship, is the best person to break down the importance of the roasting process. Arguably, along with where beans are grown, roasting is the most important variable in the flavor of your favorite drink.

Although vinegar was first discovered when wine was left to sour after exposure to air, the fermentation of different base ingredients contributes to the variety of vinegars seen today.

Heightened sense of smell during pregnancy is not yet well understood

Boosted smell powers and strong reactions to them are often reported beginning around the six-week mark of pregnancy. Researchers say hormonal changes likely play a role, but the change remains poorly understood.

Read a study documenting how 'old people' smell increases with age

Analysis of body odors from individuals aged 26 to 75 confirmed that 2-nonenal, an unsaturated aldehyde with an unpleasant, greasy, and grassy odor, was detected only in subjects aged 40 and older.