Scientists are hard at work trying to find the science behind the flavours/aromas that we can distinguish, as well as the chemical constituents that deliver various mouthfeel sensations.
Turning tasting into science is a little tricky, because ‘calibrating’ the data that comes out of the mass spectrometer involves mapping it onto subjective comments from human tasters. Amongst their discoveries? The fact that not all humans can detect the same aromas, or have different levels of sensitivity. Some aromas they were tracking couldn’t even be spotted by some tasters.
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