Hacking the Flavor of Food With Electric Chopsticks
Hacking the Flavor of Food With Electric Chopsticks
Posts tagged taste
Recommendation Insights
Tribes solves the inaccuracies and other significant flaws in other recommendation systems such as inference engines and collaborative filtering. Tribes solves the problems inherent in existing recommendation systems for “products of taste.” It does this by recognizing that the only relevant information is a single datum: a personal preference expressed in terms of future intentions. Products of personal taste include wine, books, movies, music, cheese, and restaurants and more. Wine is a good example of why current systems fail. It’s nearly impossible for a retail consumer to reliable choose a good bottle that they will like enough for a subsequent purchase. Many retail purchases are so disliked that they get poured down the kitchen sink.
What It Is Like to Like
Vanderbilt’s premise is: “We are strangers to our tastes.” He doesn’t mean that we don’t really like what we say we like. He means that we don’t know why. Our intuition that tastes are intuitive, that they are just “our tastes,” and spring from our own personal genome, has been disproved repeatedly by psychologists and market researchers. But where tastes do come from is extremely difficult to pin down. Taste is not congenital: we don’t inherit it. And it’s not consistent. We come to like things we thought we hated (or actually did hate), and we are very poor predictors of what we are likely to like in the future.
via http://www.newyorker.com/magazine/2016/06/20/art-and-taste-in-the-internet-age
Characterization of the major odor-active compounds in Thai durian ( Durio zibethinus L. ‘Monthong’)
An aroma extract dilution analysis applied on the volatile fraction isolated from Thai durian by solvent extraction and solvent-assisted flavor evaporation resulted in 44 odor-active compounds in the flavor dilution (FD) factor range of 1-16384, 41 of which could be identified and 24 that had not been reported in durian before. High FD factors were found for ethyl (2S)-2-methylbutanoate (fruity; FD 16384), ethyl cinnamate (honey; FD 4096), and 1-(ethylsulfanyl)ethanethiol (roasted onion; FD 1024), followed by 1-(ethyldisulfanyl)-1-(ethylsulfanyl)ethane (sulfury, onion), 2(5)-ethyl-4-hydroxy-5(2)-methylfuran-3(2H)-one (caramel), 3-hydroxy-4,5-dimethylfuran-2(5H)-one (soup seasoning), ethyl 2-methylpropanoate (fruity), ethyl butanoate (fruity), 3-methylbut-2-ene-1-thiol (skunky), ethane-1,1-dithiol (sulfury, durian), 1-(methylsulfanyl)ethanethiol (roasted onion), 1-(ethylsulfanyl)propane-1-thiol (roasted onion), and 4-hydroxy-2,5-dimethylfuran-3(2H)-one (caramel). Among the highly volatile compounds screened by static headspace gas chromatography-olfactometry, hydrogen sulfide (rotten egg), acetaldehyde (fresh, fruity), methanethiol (rotten, cabbage), ethanethiol (rotten, onion), and propane-1-thiol (rotten, durian) were found as additional potent odor-active compounds. Fourteen of the 41 characterized durian odorants showed an alkane-1,1-dithiol, 1-(alkylsulfanyl)alkane-1-thiol, or 1,1-bis(alkylsulfanyl)alkane structure derived from acetaldehyde, propanal, hydrogen sulfide, and alkane-1-thiols. Among these, 1-(propylsulfanyl)ethanethiol, 1-{[1-(methylsulfanyl)ethyl]sulfanyl}ethanethiol, and 1-{[1-(ethylsulfanyl)ethyl]sulfanyl}ethanethiol were reported for the first time in a natural product.
Wine and insect pairing guide
BBQ Locusts: To offset the punchy flavors of barbecue, one of the more popular ways to prepare locusts, you need a wine with a hint of sweetness, say experts at Laithwaite’s. A light bubbly pink like the Hacienda de Lluna Moscatel would work well, they suggest.Asian Forest Scorpion: To offset the strong, bitter flavor of this venomous critter, in Asia scorpions are often prepared with a sweet chili sauce. Try a rosé that’s bold enough to cut through sweet and sour flavors, like a Paris Street Rose, made with Pinot Noir.Crickets: One of the most common flavorings for crickets is a simple garlic and salt rub. A Spanish Albarino is the perfect match, experts say, as the full-bodied white brings out the nuttiness of crickets while its terroir, the seaside of Galicia, is also evocative of the salty sea air.
You Call This Thai Food? The Robotic Taster Will Be the Judge
The government-financed Thai Delicious Committee, which oversaw the development of the machine, describes it as “an intelligent robot that measures smell and taste in food ingredients through sensor technology in order to measure taste like a food critic.” In a country of 67 million people, there are somewhere near the same number of strongly held opinions about Thai cooking. A heated debate here on the merits of a particular nam prik kapi, a spicy chili dip of fermented shrimp paste, lime juice and palm sugar, could easily go on for an hour without coming close to resolution.
Gastrograph
The Gastrograph system uses 18 Broad Spectrum Flavor Categories, and 6 sensations (trigeminal & somatosensory), which together fully encompass gustatory flavor space; such that anything you can taste, you can graph. The GG System allows you to compare amalgamated flavor profiles of consumer and Quality Control based reviews on all of your products, in order to determine Correlates of Quality, consumer preference, and analyze changes in products over time (ageing), all independent of reviewer variables such as socio-economic background, ethnic background, age, sex, and flavor sensitivity.