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Smell images and the flavour system in the human brain, Shepard, G.M.,2006, Nature Journal.

Foodpairing is a scientific method to identify which foods & drinks go well together. To understand why ingredients match it’s important to know how humans perceive flavour.

It’s long been understood that our experience of food is a complex story and evolves all our 5 senses. Even though sight — impact of color or presentation of food — and hearing — expectation of crunchiness — affect our perception, there is no doubt that our flavour experience is mainly made up of the main sensations of taste, touch & smell.

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