The page references in this index correspond to the printed edition from which this ebook was created. To find a specific word or phrase from the index, please use the search feature of your ebook reader.
acetaldehyde, 84
acetic acid (vinegar), 28, 169
Achatz, Grant, 146
acids:
in fruits, 208
tastants for, 22
and touch nerves, 102
acid smell, 50, 61
Acree, Terry, 230
acrid odor, 62
acrylamide, 237
Adrià, Ferran, 107
aeration device, 101
AgroParisTech, 199
Ahnert, Sebastian, 250–51
air, bacteria in, 34
air curtain, 68
airflow, direction of, 70
alcohol:
buzz of, 138
and fermentation, 218
negative experience of, 132–33
Alinea, Chicago, 145–46
alleles, 79, 226–27
allyl alpha-ionone, 55
allyl caproate, 169
almond, 109
alpha-lipoic acid, 160
altitude sickness, 100–101
amino acids, 16, 23, 181, 208, 236–38
amniotic fluid, 140
amygdala, 58
amyl acetate, 167, 173
anaheim peppers, 90
anchovies, 33
androstenone, 74–75, 79
antioxidants, 205
aquarium air stone, 101
Araujo, Ivan de, 123
Ark of Taste, 264–65
armpits, odor of, 241
Arnett Inventory, 97
aromas, laboratory re-creation of, 84
artificial intelligence, 251
artificial sweeteners, 29–30, 139
arugula (rocket), 220, 221
asparagus, 222, 233
aspartame, 29, 30
Association for Chemoreception Sciences, 44, 56–57
astringency, 102–4
Axel, Richard, 10, 49, 52
bacon, 33
banana, 102, 167, 173, 194
Barber, Dan, 225–26
Bartoshuk, Linda, 13–15, 30, 37, 42, 96, 103, 206, 212
Beauchamp, Gary, 19–22, 74, 144
beer, 240, 260–61
beets, 220
benzaldehyde, 75, 109
beta-ionone, 79
bipolar disorder, 32
bitter taste, 8, 16–17, 22, 23–24
bitter taste receptors, 30, 33–34, 41–42
blood pressure, high, 31
Blumenthal, Heston, 107, 113, 219, 247–48, 254
boars, male, 75
Bon Appétit, 253, 256
Bosland, Paul, 90–91, 92, 93
brain, 105–31
and chili peppers, 88
emotion center in, 131
flavour created in, 5, 121–31, 196
layers of, 121–22, 123
and learned tastes, 42, 121, 133
motivation region of, 131
olfactory signals to, 48, 57–58, 76, 119
and perception, 118–19, 133
reward circuitry of, 127, 131, 137, 139, 151, 162
size of, 69
taste messages sent to, 38–39
TMS of, 130–31
Brandt, Kirsten, 207, 209, 214
bread, 32, 236, 240, 241
Bredie, Wender, 249–50
Breslin, Paul, 4, 6, 25, 102–4, 120, 129, 210
Brevibacterium linens, 241
breweries, 260–61
broccoli, 104, 222
Brooklyn College, 134–35
brussels sprouts, 220
Bryant, Bruce, 90, 92, 94, 100–101
bubble gum, 193
bubbles, 100–102
Buck, Linda, 10, 49, 52
burnt smell, 50, 61
Bush, George H. W., 11, 39
butter, 35
butyric acid, 169
Byrnes, Nadia, 97
“cafeteria” diet, 150
caffeine, 138, 209
calcium, 36, 216
California State Fair, 124–25
calories:
absence of, in artificial sweeteners, 29
concentrated, 151
flavour linked with, 134
and obesity, 9
in sugars, 16
cancer patients, loss of taste receptors in, 20
caproic acid, 169
capsaicin, 87–88, 93, 102
chemicals in, 91–92
as fat soluble, 94
in liniments, 95
and oil content, 92
Scoville units in, 90
caramel, 109
caramelization, 238
carbohydrates, 34
carbonated drinks, 87
carbonation, 100–102
carbon-carbon double bonds, 236
carbon dioxide, 36, 101
carbonic acid, 101
carbonic anhydrase, 101
carcinogens, 237
carnivores, 17
Carolina Reaper pepper, 90
carotenoid pigments, 225, 226
carrots, 222
cast-iron skillets, 239
cats, 17, 23
cauliflower, 236
cayenne, 90
cerebral cortex, 5
change blindness, 67
character compounds, 167–70, 173
Chartier, François, 248
Chateau d’Yquem, France, 216
cheese, 122–23
and fermentation, 240–41
flavour wheels for, 193
raw-milk, 241
reduced-fat, 162
stinky, 36, 69, 71
synthetic flavour of, 123
chemesthesis, 87
chemophobia, 194–97
cherry, 173
chewiness, 104
chewing:
mouth closed for, 68
smaller bites, 150
thorough, 149
chewing gum, 87, 89, 109, 120–21, 129, 165, 210
Chez Panisse, California, 263
Child, Julia, 264
children, and new flavours, 142–43
chili burn, 87–88
Chili Pepper Institute, 91
chili peppers, 38, 86–99
author’s taste tests, 92–94
capsaicin in, 87–88, 90, 93, 102
and genetics, 96
heat of, 87–88, 89–92
length of burn, 91
matrix effect of, 92
pain as pleasure in, 94–97
quenching the burn of, 93–94
sharp and flat qualities of, 91, 92
speed of heat action, 91
where the heat hits you, 91
Chinese restaurant syndrome, 26–28
chlorhexidine, 20–21
chlorophyll, 207, 227
chocolate, 36, 103, 113, 230
tracking, 63–64, 67
Chukchi people, 143
cilantro, 78
cis-3-hexenol, 168, 174, 175, 176–77
citral, 167, 173, 195
Clarke, Menzie, 167–70, 191
clove, 167
Coca-Cola, 87
cocoa butter, 103
coconut, 167
coffee, 48–49, 71, 74, 236
and odor molecules, 49, 167, 169
odor vs. flavour of, 69–70
in research studies, 111–12, 224
coffee plant, seeds of, 209
colors:
sorting, 61
special language for, 59, 191
conscious awareness, 139–40
consumer demand, 196–97, 214
consumer panels, 186–90
continuity, 67
cookbooks, 264
cooking:
flavour changes in, 236–40
functions of, 4
as rewarding experience, 6–7
corn, 220, 222
Cornell University, 116, 224, 230
Cowart, Beverly, 157–59
cream, 35
creaminess, 104
Crocker, E. C., 50, 61
crockery, effect on flavour, 114
crunch, 104, 111, 118
Culinary Institute of America (CIA), 228–32, 265
cyclamate, 29
Dalton, Pam, 75, 120
Daniher, Andy, 177, 179–80, 194–95, 196–97
decay, signal of, 35
delta-lactones, 168
dirac, 199–201
Dirac, Paul, 199
distillation apparatus, 233
distraction, 65–66
DNA, of plants, 207
dogs, 67, 69
domestic science movement, 262
“Dorito effect,” 196
Dornenburg, Andrew, 251
Doty, Richard, 44–47, 64, 153–58, 159, 160
Handbook of Olfaction and Gustation, 45
durian, 69, 71
EDTA, 76
efficiency, 262
electrolytes, 16
encapsulation, 184–86
essential oils, 170
ethnic foods, 6, 261–62, 263
ethyl acetate, 169
ethyl butyrate, 168, 169, 174, 175, 176–77
ethyl crotonate, 170
ethylene gas, ripening fruit with, 212
ethyl isobutyrate, 55
ethyl maltol, 55
ethyl methylphenylglycidate, 83
eugenol, 167
evaporation, 233
evolution, 3–4, 17, 34, 55, 133, 139
exhalation, 68
expectations, 27–28, 114–17, 223–24, 230, 243
experience, learning via, 133–34, 243
extraction, 232–33
facial recognition, 3, 4
Fahlberg, Constantin, 29
farmers’ markets, 263–64
fast food, 262, 263, 264
calories of, 151
fat:
and astringency, 102–4
mouthfeel of, 103–4
fat breakdown, 221
Fat Duck, The, England, 112–13, 219, 247
“fat taste,” 22, 34–36
fatty acids, 33, 35–36, 208, 234–36
fermentation, 36, 218, 219, 240–41
flavour:
and aging population, 266
“artificial,” 195
balance of, 168, 183, 229, 269
“base” of, 183
and calories, 134
categories of, 191–94
complementary, 248
consumer testing, 186–90
in context, 183
created in the brain, 5, 121, 196
created in the lab, 164–201
decay of, 184
delivery of, 184–86
digital re-creation of, 80–85
emotional pull of, 5–6
enhancement of, 37
evolving/new, 209
expectation of, 27–28, 114–17, 223–24
experience of, 121–31, 133–34, 268
fantasy, 193
and fermentation, 240–41
“gold standard,” 179
harmony of, 49
heat application for, 233–40
in initial bite, 146
in insoluble capsule, 185
intensifying, 232–33
and language, 113, 123, 189–90, 191–94
mixing to order, 194–97
molecules in, 167, 184, 199
multisensory approach to, 9, 105–10, 115–21
“natural,” 195–96
and nutrition, 134, 205
orthonasal olfaction, 68–71, 176
perceptions of, 3, 9, 116–17, 118–19, 133–34, 223–24, 243
and poisons, 209
and post-ingestive effects, 133
predictions about, 265–71
and presentation, 257–59
rat-friendly, 150
recognition of, 3–4
renaissance in, 261, 263
retronasal olfaction, 68–71, 176
role of, 133
science of, 10, 229–32, 247, 260
from smell vs. taste, 8, 15, 19–22, 47–48
and texture, 104
top and bottom notes in, 168
training in analysis of, 268–71
use of term, 8–9
Flavour Bible, The (Page and Dornenburg), 251
flavour burn, 170
flavour industry, 164–201
author’s experience in, 172–78
beginnings of, 166–67
character compounds in, 167–70, 173
and chemophobia, 194–97
and consumer requests, 196–97
and context (“base”), 183–84
creating new flavours, 179–80
and delivery, 184–86
differentiators in, 178
essential oils in, 170
flavour wheels in, 192–93
Givaudan, 171–80, 184–85, 191–94, 198, 213, 269
Maillard reaction in, 181–82, 200, 231, 236–40
and “note-by-note cooking,” 198–201
and “richness” flavour, 180–83
testing new flavours, 186–90
and vocabulary, 189–92
flavour-nutrient conditioning, 135–37, 139–40, 141, 162
flavour volatiles, see volatile aroma
molecules
flavour wheels, 192–93, 270
Fletcher, Horace/“Fletcherizing,” 149
fluid-bed dryer, 184–85
focus, 65–66
FONA International, 164–66, 172, 183, 191, 266
food:
built from “pure compounds,” 198
“natural,” 194–95
food adventurous individuals, 42
food cravings, 160
Food Network, 264
food pairing movement, 248–49
fragrant odor, 50, 61–62, 193
French Laundry, California, 146
Friedman, Mark, 151, 161
frontal operculum, 128
fruit:
flavour changes after picking, 221–22
flavour in, 205, 208–9, 225
nonclimacteric, 212
organic, 222–24
ripened with ethylene gas, 212
ripeness of, 208
shipping and handling of, 212
storage of, 221–22
tree- or vine-ripened, 205
wants to be eaten, 208
wants to be remembered, 208–9
water in, 203
fungiform papillae, 13, 38–39, 96
furaneol, 168, 174–75, 176, 238
furfuryl mercaptan, 167, 169
gamma-decalactone, 175, 176, 213
gamma-nonalactone, 167
garlic, black, 237–38
garlicky odor, 61
gas chromatograph, 167, 239
gastric bypass surgery, 135
genetics, 39–43, 77, 96, 152
genome-wide association study (GWAS), 152
genotyping, 213
geosmin, 220
geranial, 206
ghrelin, 151
Gilbert, Avery, 157
Givaudan, 171–80, 184–85, 191–94, 198, 213, 269
glucose, 136
glucosinolates, 207, 221, 222
glutamate, 16, 23, 25, 26
goaty odor, 61
“go togetherness,” 119–21, 231, 241–57
grape, 167
graph theory, 244, 246
grows together/goes together, 242
guaiacol, 79, 80
gustin, 39
gut, taste receptors in, 33
Gymnema, 21
habanero peppers, 86, 90, 91, 93
Haller, Albrecht von, 61
harmonies, 49
Hawking, Stephen, 258
Hayes, John, 24, 94, 96, 97, 98, 103
Hazan, Marcella, 264
hearing, sense of, 56, 110–14
heat:
application of, 233–40
see also chili peppers
heavy atoms, 51
Henderson, L. F., 50, 61
herbs, 4–5, 208
hexanal, 84
hippocampus, 58
Hobkinson, Caroline, 106, 107, 109, 110, 113, 114, 121
Hodgson, Bob, 124–26
Hofmann, Thomas, 83
honey, sweetness of, 25
horse sweat, 270–71
House of Wolf, London, 105–7
human genome, 52–53
Human Genome Project, 53
humans, evolutionary heritage of, 3–4, 17
hunger, 132–63
and bad-tasting food, 151
and obesity, 145, 150, 152
regulating the level of, 151
in social context, 151
hunter-gatherers, 133
hydrogen, 51
hyenas, 17
IBM:
Deep Blue supercomputer, 252
Thomas J. Watson Research Center, 251–57
ibmchefwatson.com, 253–54
ice cream, 113, 116, 129, 230
iguana, 194
immune-defense system, 34
infant formula, 141–42
insects, as protein source, 266
International Flavours and Fragrances, 169, 172
ionone, 248
ISO (International Organization for Standardization), 110
isoamyl acetate, 194
isothiocyanates, 221
isovaleric acid, 79
Italian Futurist movement (1930s), 116–17
Jackson, Michael, 52
Jahai people, 59–60
jalapeño peppers, 86, 90, 91, 92–93
jelly bean test, 7–8, 20, 46, 72
Jolly Rancher, 194
Julius, David, 87–88, 92
“kalbi flavour,” 179–80
Kandinsky, Wassily, 257
Kansas State University, 223
Kasparov, Garry, 252
Keller, Andreas, 62–63
Keller, Thomas, 146
Kennedy, Diana, 264
Kerth, Chris, 238–40
kimchi, 240
kiwi fruit, 204
Klee, Harry, 202–6, 208, 209–11, 212, 225, 226–27
Knight, Sarah, 219
Kok, Peter de, 31–33
kokumi, 36–37
Kolskog, Maynard, 199
Krautwurst, Dietmar, 83
Kuhn-Bolger giraffe forceps, 158
Kwok, Robert Ho Man, 26–27
lactic acid, 240
Laing, David, 60
language:
agreement on terms, 190
color vocabulary, 59, 191
and flavour perception, 123, 189–90, 191–94
glossary of descriptors, 192
specialized, 59–60
specific words for flavours, 113
Laska, Matthias, 64–65
La Taverna del Santo Palato, 116–17
lemon, 167, 173
lemon juice, sourness of, 25
leptin, 151
limonene, 201
linalool, 170
liniments, 95
Linnaeus, Carl, 61
lip-reading, 117, 120
liquids, overconsumption of, 149
lithium, 32
local ingredients, 242, 263–64
Logan, Darren, 73–74
Loss, Chris, 229–31
lubrication, 103–4
Lundström, Johan, 119–21, 130–31
lycopene, 206
Maier, Mary, 180–83, 192
Maillard reaction, 181–82, 200, 231, 236–40
Mainland, Joel, 50–52, 54, 70, 78–80, 81–82, 187
maltodextrin, 136
Mastering the Art of French Cooking (Child), 264
matrix effects, 92
Mattes, Rick, 34–36
Mazourek, Michael, 91–92, 224–26
McGill University, 138
McKee, Mary, 184–85
meat:
aged, 235–36
browning in a little fat, 236
fat molecules in, 234–35, 238
grain-fed, 235
and Maillard reaction, 181, 236–40
meat flavours, 180–83, 193, 235–36
melanin, 207
Mennella, Julie, 141–43
menthol, 89, 102
mercaptans, 157
metabolism, 161
methanethiol, 77
methional, 84
methoxypyrazines, 217, 230
methyl anthranilate, 167
methyl benzoate, 173
methyl salicylate, 175
mice, odor receptors of, 73–74
Michel, Charles, 257
milk:
breast, 140–41
chocolate in, 183–84
in tea, 102
milky/fishy odor, 62
mindful eating, 269
mint, 87, 109
Mitchell, Alyson, 204, 214, 294
modernization, 262
molecular gastronomy, 197
molecular rhymes, 248–50
molecules:
breaking down via heat, 233–34
olfaction, 48–49, 51–52
shared flavour, 247–51
unique smells of, 52
volatile, see volatile aroma molecules
Monell Chemical Senses Center, Philadelphia, 18–22, 39–42, 74, 90, 119–20, 156
monounsaturated fatty acids, 235–36
Morrot, Gil, 115
mouth:
closed for chewing, 68
perception of flavour in, 118–19
mouthfeel, 22, 87, 89, 90, 100, 102, 103–4
mouthwashes, 89
MREs (meals ready-to-eat), 245–46
MSG (monosodium glutamate), 25–28, 266
Mullin, Brian, 172–77, 191–92, 198, 213
multisensory perception, 105–10, 115–21
mushroom alcohol (1-octen-3-ol), 200–201
music, 113–14
musky odor, 50, 61
mutations, 226–27
Myhrvold, Nathan, 258–59
Modernist Cuisine, 259
nasal cavity, in exhalation, 68
nasal dilator strips, 77
nasal sprays, 76–77
National Geographic, 156–57
natural gas, odors added to, 157
nauseating odor, 61
neophobia, 136
Nestrud, Michael, 244, 245–47
neurons, 128–29
neuropeptide Y, 151
neurotoxins, 209
newborn babies, 140–42, 144
New Zealand, wine in, 215–19, 268
nitrogen, 216, 238
NIZO, 31
Noble, Ann, 192
Noma, Copenhagen, 249–50
nontasters, 37, 39
normal tasters, 37, 39
Northern Alberta Institute of Technology, 199
noses:
focus on flavour, 5, 67–71
and jelly bean test, 7–8, 20, 72
measuring the acuity of, 64
odor receptors in, 56, 73
odors sorted by, 71
and olfactory threshold, 45–46
plugged by head colds, 19–20
smells encoded by, 10, 48
and wasabi receptor, 88
of wine experts, 60–61, 76, 268
“note-by-note cooking,” 198–201
Nouvelle Vague, “I Just Can’t Get Enough,” 113
nucleus accumbens, 137
obesity, 9, 145, 150, 152, 162, 166
Ocean Spray, 246–47
odorants, generalists, 84
odor objects, 56–58
odor receptors, 54–55, 56, 57, 63, 71–75, 78–80, 152
odors:
categories of, 61
detection threshold for, 76
identifying, 61–62
memory of, 130
“primary,” 81
stimuli of, 65
ten thousand, 49–50
and wine tasting, 60–61
see also olfaction; smell
oil, rancid, 36
oleic acid, 235
oleogustus, 35
olfaction, 19, 44–61
complexity of, 47–51, 57
and focus, 65–66
harmonies of, 49
orthonasal, 68–71, 176
retronasal, 68–71, 176
olfaction molecules, 48–49, 51–52
olfactory epithelium, 48, 52, 68–69, 70–71, 74, 76–77, 157–58
olfactory receptors, 10, 49, 52–56
individual differences in, 77
“orphan,” 53–54
and perception, 78–79, 119
olfactory silence, 67
olfactory threshold, measurement of, 45–46, 64–65
olive oil, 35
as “one-cough” or “two-cough,” 88–89
omnivores, 3, 140
onions, 221–22
caramelization of, 238
online recipes, 250
orbitofrontal cortex (OFC), 128–29, 131
Orff, Carl, “Carmina Burana,” 113
organic produce, 222–24
orthonasal olfaction, 68–71, 176
otters, 17
overcooking, 104
overeating, 150–52
oysters, 112, 113
Page, Karen, 251
pain:
benign masochism in, 96
blocked by numbness, 100
as danger warning, 96–97
and pleasure, 94–97
pairings, 102, 119–21, 129–30, 230–31, 248
palate cleanser, 102–4
pandas, 17
pattern recognition, 187
Pavlov, Ivan, 135
Penicillium camemberti, 240
Penicillium roqueforti, 240–41
peppermint, 87
peppers:
chili, see chili peppers
green, 217
Szechuan, 99–100
vibration from, 99–100
Peppet, Jeff, 172, 179, 193, 194, 196
perceptions:
role of, 133
synthetic, 121–22, 134
performance art, 107
perfumes, 193
Petrini, Carlo, 264
phenolics, 102
phenylethyl alcohol, 45
phenylthiocarbamide (PTC), 34, 41–42
philosophy, and sensory science, 62
phospholipids, 234–35
photosynthesis, 213, 227
pickles, 102
picky eaters, 42
pineapple, 55, 169
Pinel, Florian, 252–54, 257
Piqueras-Fiszman, Betina, 114
pizza, toppings for, 243–44
plants:
arms race among, 209
defenses of, 207, 234
diversity of, 234 plants
DNA of, 207
interaction with the world, 207
“metabolic bureaucracy” of, 220
photosynthesis in, 213, 227
research on, 219–20
soil and flavour in, 214
pleasure, and reward, 42
pleasure palace, 105
poblano peppers, 90
polyphenols, 208
polyunsaturated fats, 235–36
potassium, 32, 100, 216
potato chips, 104, 111
potatoes, 221–22
Prescott, John, 110
Pringles potato chips, 111
propionic acid, 241
propylthiouracil (PROP), 14, 34, 37, 38, 41
protein molecules, 52
proteins, 16, 22, 34, 184, 207, 238, 266
Proust, Marcel, 5, 77
pseudogenes, 53
“pure compounds,” 198
putrid (caprylic or goaty), 50
quantum tunneling, 48–49
quinine, 38, 41
radicchio, bitterness of, 25
rancidity, 35–36
rattlesnakes, 89
Red Bull, 193, 199
Reed, Danielle, 25, 39–42, 43
reinforcement, intermittent, 139
repulsive odor, 61
research:
on coffee, 111–12, 224
creating flavours, 164–201
GWAS, 152
on how to grill a steak, 238–40
meta-analyses, 222–23
olfaction, 44–61
Pavlov and, 135
placebos in, 27, 28
on rodents, 35, 36, 134–35, 150–51, 162
on satiety, 147–48, 150–51, 162
on wine grapes, 215–19
resiniferatoxin, 90
respiratory passages, taste receptors in, 33–34
retronasal olfaction, 68–71, 176
ripeness, 115, 205, 208, 212
Rolls, Edmund, 122–23, 127–29, 146
Roosevelt, Franklin D., 228
root beer, 175–76
Roquet, Laurence, 178
rose scent, 45–46
rotten odor, 62
Rozin, Paul, 8, 96
Rutgers University, 42
Saarinen, Eero, 252
saccharin, 29, 30
safrole, 175
saliva, 39
salt, 25, 28
and blood pressure, 31
as flavour enhancer, 31, 266
reducing sodium in, 31–32
salt substitutes, 31–33
salty taste, 8, 16, 22, 34, 115, 247
sanshool, 100, 102
sassafras root, 175
satiety signals, 162
sausages, 32–33
savor, use of term, 8
Scent of Mystery (movie), 81
Schatzker, Mark, 196
Sclafani, Anthony, 134–35
Scoville, Wilbur, 89
Scoville heat units, 89–90, 93, 97
scratch-and-sniff cards, 81
sea lions, 17 seasonal ingredients, 242
seasoning, 4–5
secondary compounds, 223
secondary metabolites, 207
seeds:
dropping, 208
poisons in, 209
sensation seekers, 98
senses:
and cultures, 109, 241
interplay of, 2–3, 5, 9
purposes of, 47–48
sensitivity to reward, 98
sensory integration, 117–21
sensory neuroscience, 122
sensory-specific satiety, 129, 145–46, 150
sensory template, 160
Serer-Ndut people of Senegal, 61
serrano peppers, 90
shaking hands, 66
“shapists,” 49
Shepherd, Gordon, 56–57, 68, 71, 121
Neurogastronomy, 57
Silver Palate Cookbook, The (Rosso and Lukins), 264
Simons, Chris, 99–100
sinus infections, 34
skatole, 235
Slow Food movement, 264–65, 267–68
Small, Dana, 132, 136–38, 162, 208
small plates, 145–46
smell:
artificially reproduced sensations of, 80–85
deconstructing, 60–61, 63
information gleaned from, 5, 8, 15
loss of sense of, 151, 152–61
as process, 68
“sense of,” 68–70
as synthetic sense, 55
testing, 63–64
triangle test, 51–52
see also olfaction
Smell-O-Vision, 81
snack foods, pairings, 246
sniffing, 68, 69
Sobel, Bob, 164–66, 168, 169, 176, 183–84, 266
Sobel, Noam, 57–58, 64, 66, 67, 71, 164
sodium, 22, 26, 31–32, 34
sodium chloride, 28
sodium citrate, 76
soils:
effects on flavour, 219
unique microbial ecosystems in, 218, 220
vineyard, 216–17
solubility, 232–33
somatosensation, 87–8
sorbet, 102
sound:
flavour affected by, 111–13
frequency of vibration, 61
sour taste, 8, 16, 17, 22, 28, 34
soy sauce, 240
Spence, Charles, 107–14, 116–17, 121, 257
spices, 4–5
spicy odor, 61
spinach, research in, 214–15
squash, 224–26
how to roast, 225
Starbucks White Chocolate Mocha, 195
starches:
and sugars, 16
taste for, 36
steak:
how to grill, 238–40
sizzle of, 110–11
Stevenson, Richard, 109
stevia, 30
stomach, fullness in, 147–48
strawberries, 108
creating the flavour of, 82–83, 173–75, 176–77, 196
expectation of, 116, 117
flavour in, 212–14, 220
flavour vs. yield in, 212
genotyping, 213
growing temperatures of, 213–14
hydroponic production of, 214
as “nonclimacteric fruit,” 212
volatile chemicals in, 212–13
strawberry aldehyde, 83
sucralose, 29
sucrose, 28, 30, 109
sugars, 23, 25, 181
in diet, 150–51
in fruits, 203, 210, 212, 225, 227
low-sugar diet, 144–45
and Maillard reaction, 236–37
peak sweetness in, 30
in plants, 207
reduction of, 197
in soft drinks, 30
as source of calories, 16
sulfur atoms, 184, 238
supertasters, 13–15, 37–38, 39
food adventurous, 42–43
and pain in chilis, 96
picky eaters, 42
Suya of Brazil, 61–62
sweet taste, 8, 16, 22–23, 28
artificial sweeteners, 29–30, 139
craving for, 144–45
loss of ability to discern, 17
perception of, 210
popularity of, 28–31
sweet taste receptors, 30–31, 33, 34, 40
tagette oil, 168
tannins, 87
tastant, 22
taste:
as analytic sense, 55
and aroma, 109
broad categories of, 16
decisions based on, 17, 48
fading with age, 156
five basic tastes, 8, 10, 16, 22–23, 50, 61
genetic differences in perceptions of, 39–43
intensity of, 38
interactions of, 37
learned, 35, 42, 121, 133
other types of, 36–37, 50
use of term, 8–9
and viscosity, 94
taste buds, 13, 38–39
Taste Buds and Molecules (Chartier), 248
taste cells, 22
taste receptors, 22–23, 24, 28, 72
all over the body, 33
and genetics, 152
loss of, in disease, 20
promiscuous, 23
T1R3, 23, 40–41
T2R19, 41
T2R31, 30
T2R38, 34, 37–38, 41–42, 221
on the tongue, 38–39, 48, 96
taste sensitivity, 39
tasting menus, 145–46
tea, 102–3
Technical University of Munich, 83
Tepper, Beverly, 42–43
terpenes, 232–33
terpinyl propionate, 170
terroir, 218
Texas A&M University, 238
texture, 104, 149
Thai bird’s eye chili, 86, 90, 93
thalamus, 58
thiol, 218, 266
thiourea group, 38, 41–42
This, Hervé, 197–201
thought:
as flavour sense, 123
higher-order, 131
Time-Life, Foods of the World, 264 Tiny Tim, 51–52
Todd, Mike, Jr., 81
Tohono O’odham people, 264
Tolstoy, Leo, 22
tomatoes, 202–7
alleles of, 226–27
avoiding refrigeration of, 210–11
commercial traits of, 204
demand for flavour in, 211
flavour sacrificed for yields, 203, 210
heirlooms, 204, 211, 227
nutrients in, 208
red color of, 206–7, 226
sold “on the vine,” 211
supermarket, 202–3
sweetness in, 206–7, 210
volatile odor compounds in, 203, 205–6, 209–10
water in, 203
tomato intensity, 206
tomato stem smell, 210
tongue:
taste buds on, 13, 38–39
taste maps of, 17–18
taste receptors on, 38–39, 48, 96
tonic water, 37, 41
touch receptors, 95
and astringency, 102–4
TRPM8, 89
TRPV1, 88–89, 91, 93, 96
toxins, bitter tastes of, 16–17, 33, 34, 48
transcranial magnetic stimulation (TMS), 130–31
trial and error, 241, 247
triangle test, 51–52
trigeminal sense, 87
triglycerides, 35–36
trimethylamine, 247
Trought, Mike, 215–17
truffles, 75
TV dinners, 262, 263
2-ethylfenchol (2-EF), 79
Twombly, Cy, 57
umami taste, 8, 16, 17, 22–23, 24–28
and benzaldehyde, 109
foods rich in, 28
and MSG, 25–28
umami taste receptors, 24–25, 33, 34, 40
University of Bordeaux, France, 115
University of California, Davis, 192, 204, 215, 258, 270
University of California, Riverside, 179
University of Copenhagen, 249
University of Florida, Gainesville, 202
University of Pennsylvania, Smell and Taste Center, 153–54
University of Pennsylvania Smell Identification Test (UPSIT), 46–47, 155
University of Reading, England, 219
urinous odor, 62
U.S. Army, field rations, 244–46
vampire bats, taste loss of, 17
vanillin, 80, 168, 195–96, 201
vegetables:
caramelization of, 238
commodity system for, 224–25
dissuading you from eating them, 208
enzyme activity in, 221
flavour changes after picking, 221–22
flavour in, 205, 208–9
organic, 222–34
storage of, 221–22
venison, 114
Venter, Craig, 53
ventriloquists, 118
ventromedial prefrontal cortex, 138
“vibrationists,” 49
vinegar, 28, 169
viscosity, 94
vision:
and change blindness, 67
sense of, 55, 56, 130–31
visual rhyme, and expectations, 114–16
viticulturists, 215
voices, sounds of, 51–52
volatile aroma molecules, 203, 205–6, 207–10, 212–13, 221, 227, 232–33, 236
volatility, 51, 52
below-threshold, 210
refrigeration vs., 210–11
Wagstaff, Carol, 219–21
wasabi, 88, 94
wasabi receptor, 88
water:
basic taste for, 36
effect on flavour, 219
in fruit, 203
watermelon, 168
water solubility, 232–33
Watson supercomputer, 252–57
weight control, 145, 146–47, 161
Whitaker, Vance, 211–14, 220
wine:
aroma wheel, 192–93
astringency in, 102–3
competitions of, 124–25
decanting, 258–59
expectation in, 115–16
fermentation phase in, 218, 240
flavour perception of, 123–27, 215
learning about, 270
“minerality” of, 216–17
mouthfeel of, 87
and music, 113
of New Zealand, 215–19, 268
paired with foods, 230–31, 248
presentation of, 257–59
sauvignon blanc, 218–19, 230
and soil, 216–17
and terroir, 218
and yeast, 218, 219
wine experts, noses of, 60–61, 76, 268
wine grapes, research on, 215–19
wintergreen, 175–76
Wise, Paul, 101
words, flavours in, 113
Wrangham, Richard, 4
Wysocki, Charles, 74–75, 79, 157
Yager, Patricia, 153–56, 159, 160–61
yeast, 218, 219, 240, 241
yogurt, 114, 116
Yupik people, 143
Zampini, Max, 111
Zearfoss, Jonathan, 229–32, 242
Zhen, Willa, 265