Taking stock of new flavours

Harold McGee ()
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Harold McGee: the author of On Food and Cooking: The Science and Lore of the Kitchen, and The Curious Cook (Scribner, Collier)

Nature, 1999, vol. 400, issue 6739, 17-18

Abstract: Why does a tomato taste the way it does? How do chemicals in foods interact with our taste (and olfactory) receptors to create the sensation of flavour? Scientists and chefs came together at a recent meeting to debate and investigate the science of the kitchen. Among other things, they found that the flavour of a raw tomato ‘evolves’ over time, as various chemicals are released by the action of chewing.

Date: 1999
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DOI: 10.1038/21775

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