So I was a little slow on posting about the Science of Taste event last night at the NYAS. In fact, another NYC blogger actually beat me to it with a great post about scientists and their cooking abilities. That being said, I thought the event was just too fun to skip blogging about it.

This event, which is part of the Science of the Five Senses series at the NYAS, offered two very different perspectives on taste science. First up was writer and foodie Harold McGee. McGee discussed some of the lighter aspects of taste, mainly by showing slide after slide of examples of molecular gastronomy. Though not exactly scientific (these NYAS events are designed to be a public gateway to science), it was definitely entertaining. For the molecular gastronomy novice (like myself), it was also very informative. He discussed how chefs can manipulate taste perception. They often surprise or confuse the customer by deconstructing dishes into their individual flavor components or by using unusual temperatures. They even alter your perception of restaurant environment by targeting other senses. McGee showed one dish where Heston Blumenthal, chef at The Fat Duck, actually creates the illusion of being at the beach by making customers listen to ocean sounds playing on an iPod (in a giant conch shell) while eating seaweed and a sand-like tapioca. Talk about sensory overload!

Next up was taste scientist Linda Bartoshuk. She first discussed orthonasal versus retronasal olfaction, specifically that much of what we taste comes from the aroma of a food, rather than the actual flavor of the food itself. That is, when we eat a peach fruit bar while holding our nose (blocking all airflow, including retronasal olfaction), this results in different neural recruitment than if we can smell the food while eating it (both retronasal and orthonasal olfaction).

She then went on to discuss the difference between “supertasters” and “nontasters”, which basically depends on the number of taste buds you have. Everyone in the audience placed a small piece of round filter paper covered in 6-n-propylthiouracil, which has been associated with many bitter foods, on their tongue. Those with fewer taste buds were less likely to dislike the substance. I am proud to say that I am officially a supertaster. I couldn’t get the paper off my tongue fast enough.

props from Linda Bartoshuk’s portion of the lecture

For a final taste sensation, everyone got to sample the famous miracle fruit. Miraculin, the active compound in these fruits, is able to modify a sour taste into a sweet one. Though the mechanism is still debated, it is hypothesized that Miraculin can bind to sweet receptors in the tongue and make them respond to acids. A variety of foods were there to sample while on miracle fruit, including citrus fruits, balsamic-soaked apples, and balsamic caviar. Each food had a much sweeter taste than you would expect.

miracle fruit (bottom right) with a sampling of foods

Though this event didn’t delve into the basic science behind taste perception, I still learned a lot. This event was interesting and stimulating to both the taste buds and the brain.