Flavor Science

Flavor science is the study of how our sensory perceptions—taste and smell—interact to create the experience of flavor. It examines the chemical compounds in foods and beverages, how they stimulate receptors in our mouth and nose, and how factors like temperature, texture, and aroma influence our perception. This knowledge helps develop new products, improve existing ones, and ensure consistency and safety. Essentially, flavor science bridges chemistry, biology, and sensory evaluation to understand what makes foods and drinks enjoyable and appealing.