“You don’t taste with your mouth or your nose; you taste with your brain,” said Mark Friedman, associate director of Monell Chemical Senses Center (Monell Center), addressing attendees of the recent joint Society of Flavor Chemists (SFC) and Chemical Sources Association (CSA) meeting in Philadelphia. Monell Center’s Marcia Pelchat added, “The interesting thing about flavor in the brain is that the whole is often more than the sum of its parts.”
Most Popular in Research
- 1Color Impacts Taste Confirms Penn State Research
- 2A Tech Twist: Hacking Your Sense of Smell and Taste
- 3Study Reveals That Color Affects Taste Perception
- 4Too Stressed to Sense: Modern Life and Our Sense of Taste and Smell
- 5Tasting After Trauma: Scientists Work to Rebuild Sense
- 6GCMS as a Tool for Flavor Development
- 7Sensory Evaluation: Analytical and Affective Testing
- 8[Podcast] Talking Biotech Ingredients with Christina Agapakis
- 9Cannabis Concentrates: An Untapped Market for Flavorings
- 10Minimizing Flavor Deterioration
Related Content
- GCMS as a Tool for Flavor Development
12/21/2017, Michael Zviely, Ph.D., CIC Consulting - F&F Literature Review: Pinpointing Performance
2/20/2018, Rachel Grabenhofer, Managing Editor, Cosmetics & Toiletries - F&F Literature Review: Natural Progression in Extraction, Production and Research
3/22/2018, Rachel Grabenhofer, Managing Editor, Cosmetics & Toiletries - Cannabis Concentrates: An Untapped Market for Flavorings
3/22/2018, Cy Scott, CEO, Headset - F&F Literature Review: Salt Replacement, Umami Modulator, Fragrance Release and More
6/26/2018, Rachel Grabenhofer, Managing Editor, Cosmetics & Toiletries
FOLLOW US: