The Secret Science of Flavor

[@StarTalk]

Are there any foods you've come around to over time? 🍔 At first you hated them, but now you crave them!

[@Turley-kp8ex]

Broccoli 😂

[@jarenkiser8050]

I'll never like carrots 🥕!

[@mariocardenas2252]

I used to hate pickles and tomatoes as a kid and now I love them as an adult.

[@ValeryKondor]

I couldn’t eat dark chocolate as a kid but now gimme more of that bitter goodness 😁

[@jarenkiser8050]

@@ValeryKondor put a dash of salt on it.

[@1PrinceWilliam]

10:47 sometimes people try to throw shade when Dr. Tyson “interrupts” his guests or a panelist during a talk, but, very often he’s actually provide real clarity or context to the situation. I certainly had no prior knowledge that chemists have their own definition for volatile. Thank you for your tireless efforts to make the internet along with the rest of the world at little bit smarter than they/we were the day before.

[@larrynelson4909]

He just can't get over the sound of his own voice

[@onbored9627]

@@larrynelson4909 Neither can we though, so it works out perfectly for everyone! Well, except for you I guess.

[@benellison3611]

I think I speak for most people here when I say that we really do love when Chuck is present!

[@onbored9627]

Yes! Chuck balances the equation. Without him, the solutions become very Tyson heavy.

[@purrito4424]

Arielle's perspective was refreshing, I hope you have her as a guest more often.

[@stacy5243]

She’s lovely !!! Sooooo INTERESTING & INTELLIGENT !

[@MrTheatreislife]

Please have an episode with her on all about MSG and it's scientific history, it's such an interesting story! It would also help dispel the scientifically unfounded fear people have of this wonderful salt. MSG EPISODE!!!!

[@JeffVanRooy]

Excellent idea! An episode on high fructose corn syrup would also be an excellent idea too!

[@tabithakeep8305]

Or honestly even just corn in general. I took a class called food and society in college and I was actually dumbfounded after learning how so many ingredients are derived from corn. ​@@JeffVanRooy

[@borttorbbq2556]

The issue with msg is it tricks your brain into thinking you've eaten more than you have. Fructose takes extra steps but releases 2 extra sugars that you then use

[@michaelccopelandsr7120]

I think my Lela, my old school Mexican grandmother, would have argued cooking is an art and not a science. I'd have loved to show her this and imagine us watching while she's cooking something. Her saying, "Aah, they're taking the art out of the science of cooking." And I'd reply, "No, Lela, they're showing us that the art and science are connected." Then, she'd say, "Ay, mijo," and chase me out with her wooden spoon.

[@silviavalentine3812]

@@michaelccopelandsr7120 awwwwww

[@infamoswordz]

To clear your confusion the art of cooking is scientific. Mavis bring you peace and understanding

[@s1gne]

Can't it be both? Leonardo was both an artist and a scientist. And painters used to make their paints themselves, that's science too. Monsigneur Maillard was a scientist too, He liked the flavor of browned meats and vegetables and wanted to know how that works, what makes it happen, why does it taste so flavorfull?

[@AlexHeisEngholm]

Art and science go hand in hand to sate our curiosity. Also every skill that exists can be tuned by the same method of thinking, by try a new idea and see what happens.

[@ckpioo]

​@@s1gne yes and no, I won't bore you with the details but art is perception, and science is reality

[@chad63]

having tastebuds concentrated along the edges and tip of the tongue makes so much sense since thats where our teeth is located and chew the food it has instant access to the flavour as it breaks down

[@silviavalentine3812]

12:00 Chuck was thinking the same thing lol

[@chad63]

@@silviavalentine3812 yeah i paused to comment and when i resumed he said the exact same thing lmao

[@marvhollingworth663]

LOL, this is why I wait til I've watched a video then post a comment.

[@SamShank175]

This is my first time watching an episode with Ariel. There were a few questions I didn't think she'd be able to answer, but her knowledge was vast, so many things most people wouldn't think about in regards to food. You should definitely have her a regular guest.

[@philreeves2404]

My wife and I enjoyed this episode. Dr. Johnson is articulate and interesting to listen to. Love this channel!

[@greendeane1]

There was a fast food chain with a flavorful menu (but now out of business because of top financial mismanagement) and what they initially did was go to top-star restaurants, identify outstanding dishes, then recreated the flavor profile in a sandwich form even if the original dish was a soup.

[@JiveDadson]

Restaurant stars only go to three. Movie reviews go to five. Spinal Tap goes to 11.

[@caseyparish2458]

Sounds similar to Lay's chips 😂. They have some over the tops flavors that shouldn't have left their r&d dept.

[@greendeane1]

@@JiveDadson Never been to a three-star restaurant and stopped watching movies (and TV) in 1977. Have never owned a TV, or VCR et cetera.

[@MsDsn420]

​@@JiveDadson 😅😅😅

[@borttorbbq2556]

​@caseyparish2458 but some of those weird ones (maple bacon) are surprisingly good

[@NickDonellan]

We are taught in culinary school that the perfect dish has notes of all the different tastes: sweet, salty, sour, bitter, and umami.

[@Crecross]

Sounds nasty

[@SCORP1ONF1RE]

@@Crecross ru7

[@greendeane1]

Rootbeer of today is comprised of different material than in the 1960s when safrole was taken off the market. It was the main flavoring in "rootbeer."

[@JiveDadson]

I miss sassafras. When I was in grade school, a friend and I would go into the pine forest and find it with his sassafras dog. It was a dachshund. It would only bark at sassafras trees and box terrapins.

[@Butcher81]

Try Bundaberg if you can get it. It's from Australia. Tasted like medicine at first, now I can't get it out of my head.

[@Butcher81]

@@JiveDadson Check out Bundaberg if you can get it.

[@jasonadams5371]

Without Chuck this show would not exist. Chuck is underrated. His street knowledge is far beyond Neil's or anyone's else's.

[@JiveDadson]

Maybe you're going by the wrong rating.

[@davidjupiter8943]

Chuck is amazing having knowledge of every subject they are discussing ❤

[@vincentzimmerman2011]

I love episodes with Arielle Johnson!! She's very knowledgeable and interesting to listen to.

[@khugansixtyeight]

I vote in favor of a "regular thing" with Ariella. This was a great show guys.

[@TonyisToking]

The location of flavor on the tongue, in my humble conjecture, is probably to do with the nose. It has to do, in my opinion, with how far away from the center of your tongue that you “feel” the aromatics. If an aromatic is dominant, it’s felt throughout the tongue and more likely to be felt in the center. Aromas that are less potent tend to only be felt on the inside of the tongue.

[@oppositeofh8]

chuck's rant at 36:40 >chef's kiss

[@ZeFeratu]

I've just found this channel, and so far I've been thrilled by the videos I've seen. Still watching this one, but it's just as great as I'm coming to expect. Neil, I feel the need to tell you that when asked, "If you could invite anyone in the world to a dinner party, who would it be?", my answer was, "Neil deGrasse Tyson". 🤣 I'm just not sure if I'd freeze up, or talk your ear off, but no doubt it'd be an unforgettable experience!

[@williammatthews7735]

What a great episode!

[@patrickmcevoy5080]

I really love Arielle! She needs her own show.

[@upAcreekCAM]

Ariel is full of interesting science!! Yes please have her more often!!

[@ralphh7853]

This has to be one of my favorite Star Talk episodes! I love savory foods and strong drinks!

[@meghanaiitb]

Arielle is just amazing ! Another delightful episode. Hungry now.

[@hctim96]

This was a great episode..Thanks!!

[@MistSoalar]

I learned SO MUCH from this single episode. Now I have to dig more videos of Dr.Johnson. Thanks everyone.

Her book Flavorama is a great book that walks step by step through it.

[@price-singspuccini6124]

Lost my sense of taste and smell 9 months ago. Covid negative and diagnosed with walking pneumonia. Doctor say most of our taste comes from smell. I would’ve chosen losing a leg than the loss of my sense of taste and smell. It’s very depressing and something I’ll never get over.

[@nickel5335]

You will get back buddy! Just hang on there. Some Reddit users cover that subjecy extensively and they had successful recovery!

[@price-singspuccini6124]

@@nickel5335 I sure do hope so. Thanks for the boost!

[@songOmatic]

Some great Startalk episodes recently. Keep up the good work!

[@HglzRunedance2023]

Chuck, having an Italian wine in Italy makes sense, as the microclimate change with the location and the environment interacts with the food either solid or liquid. So check it out!

[@AdamDylanMajor]

in some places there's this plate called nauseous (smell) and tasty (taste), not to make us be tempted to eat it, but perhaps to teach that those who made it knew that eating involves taste and smell

[@ace_life7079]

Who would ever think that talking about flavor and tasteBuds could be so tantalizing, but it turns out it is and science Is extremely fun.Thank you for sharing And please don't stop creating this content so that we may enjoy it for the rest of our lives

[@JaimeWulf]

Although my work isn't conducive to listening to podcasts I've started listening to your show there... So for now I'll save it to my YT list and listen to this Monday at work...

[@silviavalentine3812]

11:19 OMG she just pulled out a textbook to show em! So based I love it 😎

[@bruja_cat]

I would love for her to talk about highly processed food

[@Eugene75]

This was absolutely lovely, totally enjoyable!!!!

[@HGALAXIES]

This is why I call life an art, and everything is a subdivision of art, like science with its beauty. Such a flavorful session this scientific session was! Absolutely artistic.🎉

[@jairaj47]

Thank you for coming back chuck … If you ain’t there it ain’t worth watching… Without you it’s all just talk .. no star. 😢

[@humanform5354]

True. I tried so hard to watch the last episode of the show, without Chuck, and I just couldn't do it. Long story short, lord Nice reigns Supreme...☝️

[@jairaj47]

@@humanform5354 exactly the same!

[@alswedgin9274]

As a philophical questiom i had to answer to ; what is Nature?. Then later i got asked; does this taste 'good?. Without defining it i often said :: yes.. Taste is a notion whether its poisonous or not. Only later did i discover the diffence between 'aroma' and 'flavor'. For for the same reason you don't want to stick your nose below bleach. Your senses are there to protect whats infront of you and what might be harmful. Working in the industry i like All foods. There is no secret..i think they call it an evolved pallet

[@brianwalker6647]

i bought one thank you.....cant wait to read

[@Eaon69]

this was a great discussion. Easy to listen to and positive vibes from all speakers.

[@AnderBRO2]

I learned so much! 10/10

[@user-fs9mz3rn6q]

I remeber not liking any vegetables as a kid and would eat only potatoes. This show has absolved me! That was an evolutionary instinct and not a child's tantrum.

[@jasonadams5371]

Thank you Chuck for being humble in front of some of these know it all scientists.

[@onbored9627]

Wow, I watched the entire hour and didn't even realize. Nicely done!

[@pclare2716]

More of Ms Johnson, please. Fascinating intersection of chemistry, taste biology, and taste psychology. I had to get her book to learn more in the interim btw. PS: I especially enjoyed Gary's line of questioning during this interview because I thought he was poking some interesting areas of interest :) related to terroir and the psychology of taste.

[@silviavalentine3812]

I always wanted to know why I'm so addicted to very sour things but that's probably more of a neuroscience question.

[@J-Ndre]

I know the channel is called Startalk but I love these topics. Keep it up. =) Edit: The secret behind a really good gravy/sauce is salt. If you followed a recipe and it is too thin and tasteless, you probably need more salt. Salt binds water.

[@lindafox1679]

Very cool! Thank you all! ❣️

[@johndeljoy8071]

What a tasty episode. Thank you for the treat :)

[@isatousarr7044]

"The Secret Science of Flavor" dives deep into how our senses shape our culinary experiences. It’s fascinating to explore the chemistry behind taste and how it influences our food preferences!

[@glizzygoat]

another great guest

[@xpndblhero5170]

4:42 - I knew I recognized her.... She was in a few episodes from the OG show. As Alton always said "if you work at Good Eats, you act on Good Eats".... Wish I could have worked on that show, it looked like one of the funnest jobs on the Food Network. 😁👍❤

[@derrickshoults3772]

I’ve been around for awhile now and still enjoying what is left on the table

[@Gamefreak8112]

Yep, you can taste all flavors with all parts of your tongue but there are spots where taste buds of different types are more concentrated.

[@KaitouKaiju]

That's the thing. While there are different types of papillae on the tongue there is no such thing as a taste bud more sensitive to sour than sweet for example.

[@moritzwieding3181]

this has been really really interesting, would love to see more talks with her! :)

[@g5lisa]

Wow! This is fascinating! ❤

[@devilsr4321]

As a chef that listens to star talk regularly, I appreciate this video

[@tcuisix]

The science in good eats changed my life so thank you

[@hugeandy71]

sadly i have not enough experience with french wine, but i can tell you, as an italian, some wine can really blow your mind, this is why some of those gets veeeeery expensive.

[@martinphipps2]

Fun fact. Root beer outside of America is called sarsapirilla. This is because historically root beer was made from the roots of the sassafras tree but these roots were eventually found to be toxic so since 1960 root beer has been made from the sarsapirilla vine and is known as sarsapirilla outside the United States.

[@larrynelson4909]

Sarsaparilla is different than root beer

[@martinphipps2]

@@larrynelson4909 Look it up.

[@AA_Warlok]

My taste changes with what what my body needs. I think taste is affected by lack of nutrients in the body. Probably why I also get sick of eating something too often.

[@beriiO]

YESSSS NEW EP

[@mrvayne01]

There IS a WSU campus in Everett, Washington. I had to check that before jumping on your guest. I thought she was conflating WSU with UW which would be high sacrilege. Go Dawgs!

[@tj_enju]

😁jus a big warm smile many minutes after the video has ended...

[@Peter-bg3lw]

I love the concerned look Chuck gave during the "surströmming" discussion. It never leaves his face, haha! I am myself from Sweden but never tasted it, the smell is to bad.

[@averybell4273]

I was coming home with pizza when I first started listening so now me and my son have tried eating their pizza upside down and it tastes great

[@franzoking9956]

Neil is one of my favorite people. One of my heroes. God bless.

[@charlesurrea1451]

When I was a child of seven or eight, my father was cooking breakfast one morning. I remember that he'd done the potatoes along with a bit of garlic and onions first because it really got my tummy rumbling. Then he moved on to the scrambled eggs. I didn't know this but there was a wee bit of garlic remaining in the cast iron pan and it had burnt. It imparted a peculiar flavor to the eggs. I had a habit of immediately putting ketchup on my scrambled eggs upon receipt and had done so this morning. I took a fork full of scrambled egg and ketchup and brought it to my mouth. Immediately I smelled the burnt garlic. I however not knowing that it was burnt garlic, immediately thought that the ketchup had gone bad. I told my father that the ketchup had gone bad and it smelled Rancid. He picked it up, smelled it, even tried it himself and said it was fine. But from that day forward I could no longer smell ketchup as ketchup but his burnt garlic. It wasn't until years later as I was studying psychology that I had discovered that this was a possibility. I immediately proceeded to figure out how to reprogram my sense of smell by burning a bit of garlic smelling it, registering it as such and then going to a nice fresh bottle of ketchup. Vidalia onions and San Francisco sourdough bread are region specific.

[@wupuchim]

I remember tasting tiny amount of the "peach" fabric softener as a child. I was really curious, because I loved that smell. I was really able to taste peach [and also some chemical stuff].

[@HappyKat-wc4ld]

When I was a little kid, I just KNEW there had to be a difference between my taste buds and my parents'. I thought they must get worse at tasting food the older you got because there was NO way we were tasting the same food the same way.

[@tashagimera]

I work at a gourmet sandwich shop and indeed, restaurants do think about the order in which the ingredients will hit your tongue when they create sandwiches. So in a ham and salami sandwich, depending on if we want the sweet or the salty to be the first taste, we may lay down the ham or salami first!

[@larrynelson4909]

WTF is a gourmet sandwich?

[@IchigoKurosaki3119]

Please more food science this was great!

[@Morganstein-Railroad]

Gary brought up the subject of salted caramel. A similar idea was thought up by scottish people centuries ago with their preference for adding salt to porage (Oatmeal in the USA). I've found that a really nice variation is to make your oatmeal with sugar as usual, then add quarter of a teaspoon of salt to the recipe. It's really good. Try it. You'll be surprised.

[@AminaPhilosophy]

Mmm, thanks for the suggestion.

[@AttackChefDennis]

As a chef who does not really care for hot spicy food with a wife for whom black pepper is too hot, I wonder why alot of people in America and strangely Ireland equate flavor with heat? They'll say Its got no flavor, dump a bunch of Red Hot on it and its got flavor now! Why? My dad had ulcers so no spice growing up. Flavor comes from other spices and cooking techniques. Heat is lazy

[@davidconner-shover51]

I agree to a degree, I never cared for food that was pure heat for heat's sake, I don't mind a bit of heat, but when it takes over completely, where I taste nothing else, I don't see the point. A note, most actual Mexican food, the hot ingredients, as well as several others, are as condiments, not built into the dish. Move to Southwest American cuisine, heat is more major, but not overpowering. Tex-Mex otoh, Oof

[@JiveDadson]

I agree. I do not like food that hurts.

[@sixtysixstyx]

Well you're doing a huge disservice for hot sauce by oversimplifying it as just heat. No hot sauces just pure capsaicin, they have onion and garlic and spices and vinegar and a level of fermentation most times that add a lot of subtle nuances to the dish. Not to mention the vastly different flavor profiles of different types of peppers.

[@AttackChefDennis]

@sixtysixstyx But if all you taste is heat and all you feel is pain there is nothing else after that. We don't even try to sense those things that you talk about. We can't.

[@sixtysixstyx]

For you maybe but there are plenty of people who can tolerate the heat, and at the same time, enjoy all the flavors that a hot sauce has to offer and how they complement a dish. Calling it lazy because you personally can't handle heat doesn't really make sense.

[@JrgenMonkerud-go5lg]

i have not done a study on that in any structured way to be sure, it might just be that the bite from the bottom jaw is a bit smaller and so it cuts the pickles and onions cleaner.

[@wheredowegofromhere79]

I wanna see more videos of Neil’s dance moves

[@tysonmckinney5494]

Brussel sprouts used to never be cooked right, but cut in half, seared, then toasted walnuts, salt, and some winter savory, sage.

[@judebrad]

The FDA has a lot to answer for. Here in the E.U, you cannot label a product unless it actually contains a percentage of the product it advertises as.

[@ridingboy]

Arielle is wonderful, bring her back! And who will open an atmospheric restaurant with me on the moon?

[@donhorak9417]

Today, factory farmed, store bought veggies are not only less flavorful, they are also less nutritious than they used to be. There is a gmo tomato available to home gardeners that is altered to be more nutritious. Its a purple cherry tomato.

[@geoffmartin6511]

Great video, I like to call it " food friends and taste buddies "

[@0x0michael]

Brethren, we are chuckless no more

[@RABI_476]

Hlo, i have a question about reflection. If we take a aquarium, replace the side glass with mirrors , and half fill the tank then What results do we get when the ray of light hits to the point where water and glass met ? (Reflection/Refraction)

[@TheGuruNetOn]

Need a Book list of all the books in the bookcase to have a look at science of flavour.

[@denisebledsoe8836]

Wonderful video.. I enjoyed it❤❤❤

[@raydeenvanreenen5069]

Ohh my gOddess 😮 Everytime I eat noodles it doesn't taste the way it use to when I was a kid. I've bought different types of noodle brands and no , I can't seem to find that taste I liked so much. Mind blown

[@zanecook6292]

When Dr. Neil said "I think that's what the matrix got wrong" he was misinterpreting who was speaking in that scene... I'm just saying NDT, watch it again(I love that movie!) P.s. much love for your service in the science community Dr T and Timelords!

[@eastmanwebb5477]

I read ingredients labels quite regularly. Could someone please tell me, what is "natural flavor" and should I be concerned about this from a health perspective?

[@MrCyclist]

Since everyone eats this is very appropriated subject to be enjoyed,. Bring Arielle back, please

[@GaryGillKeeper]

Can you get Arielle's in audiobook ?

[@teyvat1906]

I know with onions the soil greatly affects the flavor. Sulfer levels in the changes the acidity of the onions which is what makes certain grown in certain regions sweet. I also heard that metal utensils can also impact the flavor of foods or liquids they come into contact with.

[@svsguru2000]

Tomato flavour also depends on where they are grown. The ones from the netherlands are always watery and bland, but when they are from spain or morocco, they are delicious.

[@MantechoxZamnaPrepa5]

¡Qué genial! Me gustó mucho este video. Así que el sabor son nada más que moléculas, nuestro cerebro hace el resto. 🤔

[@Koko_clair]

we so thankfull have this man. This man feels like our childhood hero.

[@Russia-bullies]

I agree with Arielle Johnson.I use my nose to check whether food is healthy/not & to taste.Like all Asians,I like the durian fruit & some of my non Asian relatives don’t mainly because of its smell.Pls,have her chat about sauces.

[@michygeorg]

Gary hijacked the title of the thumb nail when Niel asked about artificial flavors. We didn't really get an answer..

[@greendeane1]

I think historic food combinations was a function of desperation/boredom and experimentation. I teach people how to identify and eat wild plants. Method of preparation is extremely important.

[@saschaschneider9157]

I like bread with cheese like Gouda or Emmental and a thin layer of something sweet like strawberry marmelade or nutella. The combination of cheese or sausage with something sweet tastes phenomenal IMHO. Just found out that Arielle's book is published in german, wonderful. Aaaand schwupps... this copy is mine. 😁

[@nilo70]

This has been a very spicy episode, thanks guys

[@HeadElastico]

Thumbnail - Are artificial flavours bad ? *Me curious to find out* *Question comes up and goes away in the same sentence*