Hi, you're listening to Cultivate
Curiosity, a.
Podcast that inspires the next generation
to stay curious.
Cultivate Curiosity is brought to you by
the Emerald Coast Science Center, a
nonprofit.
Interactive science museum and STEAM
educational facility in Fort Walton Beach,
Florida.
This podcast is perfect for anyone curious
about the world we live in, because
you never know what we'll talk about
next.
Hi, my name is Jacie and I'm
the social media coordinator here at the
Emerald Coast Science Center.
Have you ever taken a bite of
your favorite food and wondered, why does
this taste so good?
Or why some flavors make you pucker
while others make you crave more?
The science behind taste is more complex
than just what happens on your tongue.
It's a full body experience that combines
chemistry, biology, and even psychology.
So let's talk about the five basic
tastes.
Or are there more?
For a long time, scientists agreed that
we perceive five basic tastes sweet, sour,
salty, bitter, and umami, that savory,
meaty flavor found in things like
mushrooms, cheese, and soy sauce.
But recent research suggests that there
may be even more.
Some studies propose that we might have
receptors for fatty acids, which explains
our love for rich, buttery foods.
There's also growing evidence that we can
detect starchy flavors separate from
sweetness.
Think about the taste of bread or
pasta before they're fully broken down in
your mouth.
Additionally, some researchers argue that
we may even sense metallic or calcium
flavors, though these are still being
explored.
Now let's talk about the role of
your taste buds.
Taste buds are tiny sensory organs located
mostly on your tongue, but also in
your throat and even in your gut.
Each taste bud contains 50 to 100
receptor cells that interact with the
chemicals in food.
When you eat something salty, for example,
sodium ions trigger specific receptors
that send a message to your brain,
saying, hey, this is salty.
But it's not just your taste buds
doing the work.
Your nose is just as important.
Have you ever noticed that food tastes
bland when you have a cold?
That's because much of what we perceive
as flavor actually comes from our sense
of smell.
When we chew, aroma compounds travel up
the back of our throat to our
olfactory receptors, creating a complex
picture of what we're eating.
Some scientists estimate that up to 80%
of what we call taste is actually
due to our sense of smell.
This is why wine, concierge and chefs
emphasize the importance of aroma in their
work.
Now let's discuss temperature, texture,
and even sound.
Believe it or not, taste isn't just
about chemistry.
The temperature and texture of food can
alter how we perceive flavors.
Cold foods like ice cream don't register
sweetness as strongly as warmer desserts,
which is why melted chocolate tastes
richer.
Spicy foods, on the other hand, trigger
pain receptors in addition to taste buds,
creating a burning sensation that some
people actually enjoy.
I am not one of those people.
Crunchiness, creaminess, and even the
sound food makes when we bite into
it can influence how much we enjoy
it.
Ever wondered why chips taste better when
they're crispy?
Sound plays a role in that sensory
experience.
Studies have found that people perceive
food as fresher when it makes a
louder crunch.
That's why companies spend so much time
perfecting the crispiness of snacks.
So I actually don't remember who I
talked to recently about this, but we
actually were talking about food and we
were like, sometimes if something just has
a good crunch, it just tastes better.
We don't know why.
So I guess that is the sound
part of it coming into play there.
So now let's talk about the psychology
of taste.
Our brains also influence taste in ways
we don't always realize.
Color affects how we perceive flavor.
A bright red drink might taste fruitier
than a clear one, even if they're
the same.
Similarly, we associate green with
freshness, which is why many mint or
lime flavored products come in green
packaging.
Our memories and emotions also impact what
we like or dislike.
A dish that reminds you of childhood
might taste better simply because of the
nostalgia attached to it.
There's even a term for this flavor
nostalgia, where our emotional connections
to food enhance the experience.
And when we say flavor nostalgia, I'm
sure everyone has already thought about a
certain meal or snack that they relate
to.
Memories of either their family, their
friends, or just good times you've had
during your childhood.
Likewise, expectations play a huge role.
If someone tells you a dish is
gourmet, you're more likely to enjoy it,
even if it's no different from an
ordinary meal.
Now, the last thing I want to
talk about is the science of flavor
in cocktails.
So, speaking of taste and science, if
you want to experience flavor in a
whole new way, don't miss our third
annual My Chemical Cocktail.
Happening on Saturday, March 1, 2025.
It starts at 6pm this event dives
into the science of mixology, where local
bars and restaurants will be using
chemistry to craft incredible cocktails.
From molecular mixology techniques like
foams and spheres to balancing acidity and
sweetness for the perfect sip, this is
a night where science meets indulgence.
Now, this event is 4, 21 and
up, obviously, because there will be
alcohol there.
But all the proceeds from the event
support all the programs that we do
here at the Summit Science Center.
So it is a wonderful night.
I'm so excited for March 1st to
be here, and I hope to see
a couple of our listeners there.
So next time you take a bite
or even a sip of something delicious,
take a moment to appreciate the science
behind the flavors you love.
And as always, stay curious.
Thanks for listening to this week's
episode of Cultivate Curiosity.
If you have any questions, feel free
to email us at socialmedia@ecscience.org.
Tune in for our next episode in
two weeks.