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Food scientist Arielle Johnson discusses flavor complexities, umami, terroir influence, and the science of taste perception with Neil deGrasse Tyson. They explore the evolution of flavor in food, artificial flavors, and the multi-billion dollar flavor industry. Topics also include the psychology of taste, breeding practices for flavorful fruits, challenges of microgravity agriculture, and future collaborations in taste tests and a forthcoming book.
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Quick takeaways
- Carbon dioxide creates fizzy drinks, while nitrous oxide provides different textures and flavors in beverages.
- Advancements in food science reveal new flavor molecules, enhancing complexity and understanding of taste perception.
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Carbonation Process in Fizzy Drinks
Carbon dioxide dissolves in water to create fizzy drinks due to the gas's ability to dissolve in water. Other gases like nitrous oxide can also be used in tap systems for beverages, providing different textures and flavors. Unlike helium, carbon dioxide creates a unique prickly sensation on the tongue, possibly interacting with taste receptors in a distinct way.
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