Chemistry of flavour

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To taste is a sensation of flavour perceived in the mouth, an action performed multiple times a day but often overlooked. What does it mean to taste? Do others experience the same flavours we do? This article aims to explore the chemistry of flavour, the discovery of flavour, why certain flavours taste the way they do and the molecules responsible for these sensations.

Before discussing the chemistry of flavour, it is important to understand the fundamentals of taste and smell. The way food tastes is perceived by three components: our mouth, nose, and brain. The mouth detects flavour using the taste buds on our tongue, which can distinguish the five basic flavours: sour, bitter, sweet, umami and salty. Smell occurs when aromatic molecules trigger receptors in our nose, thus, allowing our brain to understand and characterise the flavour.

The molecules responsible for the taste of foods are known as flavour compounds. These compounds are associated with the distinctive tastes found in different foods. For example, the compound behind the sharp smell of garlic is called allicin, which contains sulphur, an element known for its pungent smell. By understanding the composition of flavour compounds, scientists can discover the unknowns of taste and produce new flavour combinations. 

In 1878, the Maillard reaction revolutionised the way complex flavour compounds are formed. It was named after the French chemist Louis Maillard. The basis of the reaction occurs when amino acids and reducing sugars are heated together. Also known as a browning reaction, the interaction between amino acids and sugars produces a brown colour caused by melanoidins. The Maillard reaction is responsible for delivering rich and deep flavours in grilled meat, roasted coffee and bread.

Beyond taste and aroma, another important aspect of flavour is mouthfeel. The term mouthfeel describes exactly what it means: the way different foods feel in your mouth such as their viscosity, texture and temperature. These feelings play a major role in perceiving flavours such as the stringiness of hot cheese or the sourness of a lemon.

In conclusion, the chemistry of flavour is an integral part of life. Without it, we would be unable to appreciate or understand the flavourful foods we eat. Every experiment, from the Maillard reaction to molecular gastronomy, plays a crucial part in our understanding and creation. As the field of chemistry evolves, so will our ability to innovate and produce new flavours or new methods of cooking.

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Citations:

https://www.acs.org/education/whatischemistry/landmarks/usda-flavor-chemistry.html#:~:text=Society%20in%202013.-,Chemistry%20of%20 Flavour,are%20 characteristic%20of%20 particular%20 foods.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4745522/#:~:text=Maillard%20reaction%20 produces%20 flavour%20and,in%20the%20absence%20of%20 enzyme.

https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/mouthfeel#:~:text=The%20mouthfeel%20of%20a%20product,due%20to%20high%20melting%20material.