DailyDirt: The Science Behind Flavors

from the urls-we-dig-up dept

Part of the enjoyment of eating is indulging in the sensory experience of food. Whether we like a food depends on the texture, consistency, temperature (both physical and perceived, as in cool mints or hot peppers), smell, taste, and even its appearance. Flavor is primarily determined by our sense of taste and smell, and is often a main deciding factor in whether we like a food. Here are just a few links related to the chemistry of flavors. If you'd like to read more awesome and interesting stuff, check out this unrelated (but not entirely random!) Techdirt post via StumbleUpon.
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Filed Under: capsaicin, chemistry, chinese restaurant syndrome, flavor, food, gc-ms, monosodium glutamate, msg, senses, smell, sriracha, taste


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  • identicon
    Scote, 7 Mar 2014 @ 5:23pm

    Why are you using URL shortners in a Web post?

    Whats up with the URL shorteners? I like to know where a link is taking me *before* I click on it

    I could understand using Bitly to keep down the character count for a post short enough to tweet, but this post isn't.

    reply to this | link to this | view in chronology ]

    • identicon
      Scote, 7 Mar 2014 @ 6:02pm

      Re: Why are you using URL shortners in a Web post?

      ...I didn't notice the separate, full URL links. Doh!

      Still curious why the Bitly links, though.

      reply to this | link to this | view in chronology ]


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