Flavorology
What is behind flavor?
My research into the gut microbiome was not only focused on improving health, but also on making that journey a delicious one. I refuse to settle for diets that only focus on nutrients and mathematically calculated recipes. Food is a passion and should be approached with attention to detail.
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That's why I'm excited to introduce you to FlavorDB, an amazing site developed by IIIT Delhi. This rich database looks into the chemical compounds responsible for the flavors we love. By integrating this powerful tool into my work, I can explore and understand the molecular basis of taste, allowing me to create innovative and harmonious flavor combinations.
Try it out yourself: whether you're experimenting with new recipes or refining existing ones, FlavorDB provides the scientific insights needed to take your culinary expertise to new heights. Check it out here https://old.iiitd.ac.in/flavordb
Yellow
Does colour have a flavor?
Industries have cleverly used the connection between color and smell to shape our expectations, making us instinctively associate certain colors with specific flavors. Think about lemon-flavored candies—they’re almost always yellow, signaling to our brains that we’re about to taste something tart and sour. This tactic works well in marketing, but it can also limit our creativity in the kitchen.
Orange
Sweet or salty or both?
Interestingly, some studies suggest that these color cues (the signals that have been ingrained in us by clever marketing teams) can not only enhance flavor perception but also restrict our willingness to experiment with foods that don’t align with our preconditioned expectations​ (BioMed Central). This means that while red may make us think of sweet berries, it might stop us from associating red with something savory or tangy. To truly innovate in cooking, breaking free from these coluor-flavor biases could lead to surprising and beneficial culinary experiences.
Red
Do limes taste red?
Imagine drinking a lime-flavored drink that's colored red instead of the expected green. Studies show that this mismatch between color and flavor can confuse people, making it harder to identify the taste correctly. In one study, participants struggled to recognize the correct flavor when the color didn’t match their expectations, sometimes even finding the taste less appealing​ (BioMed Central).
Why is this important?
Research has shown that people often have preconceived notions about what certain foods should look like, and when these expectations are not met—such as when a food has an unexpected color—people may experience discomfort or even aversion. This reaction is particularly strong in individuals with higher levels of food neophobia, who tend to avoid trying foods that look unfamiliar or unappetizing due to their color​ (BioMed Central).​​
There is emerging evidence that food neophobia might negatively impact the gut microbiome. When people avoid diverse foods due to biases, their diet becomes less varied, which can lead to a less diverse gut microbiome. A diverse diet (is not only fun) it is crucial for maintaining a healthy microbiome, which supports overall health, including digestion, immunity, and mental well-being. Limiting food variety due to color aversion could therefore have long-term impacts on gut health and overall wellness​ (BioMed Central).
A New Kind of a
Food Place...
As a designer with a BSc in Applied Psychology, I offer innovative services to food businesses seeking to revolutionise their menus with a truly healthy approach to flavor. I can help you craft menus that prioritize taste diversity and nutritional balance, promoting ingredients that support gut health while appealing to modern consumers.
By integrating psychological insights, I can design marketing strategies and product experiences that encourage customers to embrace new, health-focused flavor profiles, ultimately driving both well-being and business growth.