Perception is certainly reality when it comes to how we experience flavor and the food we eat. Flavor isn’t just what something tastes like in our mouths but a complex process that involves multiple sensory inputs. Yes, our taste buds can detect the basics like sweet, salty, and sour, but there’s more involved in the perception of flavor.
Our noses capture the smell of food, which also significantly contributes to the overall flavor profile. Even our cultural backgrounds and emotional states can modulate flavor perception. Exactly how spicy a masala dish is or how intense a chocolate tart is can range from person to person.
Join Chris Loss, a lecturer in the Cornell University College of Agriculture and Life Sciences, as he breaks down how we perceive flavor. He’ll discuss the science behind the ways that different ingredient combinations contribute to different flavor perceptions and highlight some factors we might consider next time we’re preparing a delicious dinner.
