Curiosity Weekly How Science Can Hack Flavor
Nov 12, 2025
Arielle Johnson, a flavor scientist and co-founder of Noma’s Fermentation Lab, explores the fascinating intersection of food and science. She explains how our sense of smell plays a crucial role in flavor perception and shares insights on how aroma compounds can mimic tastes like lemon. The conversation also delves into fermentation as a creative process in flavor design and the complexities of microbial interactions. Plus, they discuss the implications of ultra-processed foods on health, advocating for moderation rather than complete elimination.
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UV-222 Reduces Airborne Allergens
- UV-222 light at 222 nm can change airborne allergen proteins and reduce allergen load by ~20–25%.
- The wavelength alters protein structure so the immune system no longer recognizes them.
Smell Dominates Flavor Perception
- Flavor is primarily molecules experienced through taste and smell, with smell playing a dominant hidden role.
- Smell during eating creates an olfactory illusion that the aroma is happening on the tongue.
Smell's Genetic And Neural Power
- Humans have about 400 smell receptor genes versus ~25 taste genes, showing smell's greater complexity.
- Smell connects directly to emotion via neurons that reach into the nasal cavity and olfactory bulb.
