The Secret Science of Flavor

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O’Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.

Learn about the fundamental mechanisms of flavor and how molecules help make our favorite foods taste so good. We break down orthonasal and retronasal olfaction and why our sense of smell is so important for taste. Is it true that there are different areas of the tongue that taste different flavors?

We talk about the different flavors and the most recently confirmed one: umami. What is umami and how do you find a “new” flavor? We discuss the interaction of environment and genes on taste as well as how cooking changes flavor. Learn about the flavor of a Maillard reaction. How much of cuisine was a happy accident?

Why do foods that are bad for us taste better? We explore artificial flavorings, the decline in flavor of produce, and Arielle’s new book Flavorama: A Guide to Unlocking the Art and Science of Flavor. Plus, we answer fan questions like: How do flavors change as you age? Can we engineer vegetables to taste better? Can you make soda out of helium? And, what does chicken actually taste like?

Timestamps:
00:00 - Introduction: Arielle Johnson, Flavor Scientist
06:13 - The Fundamentals of Flavor
8:06 - Smelling vs. Tasting
11:15 - Is The Tongue Map Real?
13:56 - What is Umami?
19:10 - What Impacts Flavor?
30:12 - Artifical Flavors & Junk Food
33:35 - Flavorama
35:03 - How Does You Taste Changes Overtime?
39:30 - Can We Make Vegetables Taste Better?
44:06 - Eating in the Future & Cooking on the Moon
47:47 - Food in The Matrix
50:00 - Can You Make Soda with Helium?

Check out our second channel, @StarTalkPlus

FOLLOW or SUBSCRIBE to StarTalk:

About StarTalk:
Science meets pop culture on StarTalk! Astrophysicist & Hayden Planetarium director Neil deGrasse Tyson, his comic co-hosts, guest celebrities & scientists discuss astronomy, physics, and everything else about life in the universe. Keep Looking Up!

#StarTalk #NeildeGrasseTyson

[StarTalk]

Are there any foods you've come around to over time? 🍔 At first you hated them, but now you crave them!

[benellison]

I think I speak for most people here when I say that we really do love when Chuck is present!

[PrinceWilliam]

10:47 sometimes people try to throw shade when Dr. Tyson “interrupts” his guests or a panelist during a talk, but, very often he’s actually provide real clarity or context to the situation.

I certainly had no prior knowledge that chemists have their own definition for volatile.

Thank you for your tireless efforts to make the internet along with the rest of the world at little bit smarter than they/we were the day before.

[purrito]

Arielle's perspective was refreshing, I hope you have her as a guest more often.

[SamShank]

This is my first time watching an episode with Ariel. There were a few questions I didn't think she'd be able to answer, but her knowledge was vast, so many things most people wouldn't think about in regards to food.
You should definitely have her a regular guest.

[MrTheatreislife]

Please have an episode with her on all about MSG and it's scientific history, it's such an interesting story! It would also help dispel the scientifically unfounded fear people have of this wonderful salt. MSG EPISODE!!!!

[michaelccopelandsr]

I think my Lela, my old school Mexican grandmother, would have argued cooking is an art and not a science. I'd have loved to show her this and imagine us watching while she's cooking something. Her saying, "Aah, they're taking the art out of the science of cooking." And I'd reply, "No, Lela, they're showing us that the art and science are connected." Then, she'd say, "Ay, mijo, " and chase me out with her wooden spoon.

[chad]

having tastebuds concentrated along the edges and tip of the tongue makes so much sense since thats where our teeth is located and chew the food it has instant access to the flavour as it breaks down

[philreeves]

My wife and I enjoyed this episode. Dr. Johnson is articulate and interesting to listen to. Love this channel!

[NickDonellan]

We are taught in culinary school that the perfect dish has notes of all the different tastes: sweet, salty, sour, bitter, and umami.

[greendeane]

There was a fast food chain with a flavorful menu (but now out of business because of top financial mismanagement) and what they initially did was go to top-star restaurants, identify outstanding dishes, then recreated the flavor profile in a sandwich form even if the original dish was a soup.

[vincentzimmerman]

I love episodes with Arielle Johnson!! She's very knowledgeable and interesting to listen to.

[davidjupiter]

Chuck is amazing having knowledge of every subject they are discussing ❤

[ZeFeratu]

I've just found this channel, and so far I've been thrilled by the videos I've seen. Still watching this one, but it's just as great as I'm coming to expect.

Neil, I feel the need to tell you that when asked, "If you could invite anyone in the world to a dinner party, who would it be?", my answer was, "Neil deGrasse Tyson". 🤣 I'm just not sure if I'd freeze up, or talk your ear off, but no doubt it'd be an unforgettable experience!

[greendeane]

Rootbeer of today is comprised of different material than in the 1960s when safrole was taken off the market. It was the main flavoring in "rootbeer."

[jasonadams]

Without Chuck this show would not exist. Chuck is underrated. His street knowledge is far beyond Neil's or anyone's else's.

[MistSoalar]

I learned SO MUCH from this single episode. Now I have to dig more videos of Dr.Johnson.
Thanks everyone.

[patrickmcevoy]

I really love Arielle! She needs her own show.

[Tonyisgaming]

The location of flavor on the tongue, in my humble conjecture, is probably to do with the nose. It has to do, in my opinion, with how far away from the center of your tongue that you “feel” the aromatics. If an aromatic is dominant, it’s felt throughout the tongue and more likely to be felt in the center. Aromas that are less potent tend to only be felt on the inside of the tongue.

[oppositeofh]

chuck's rant at 36:40 >chef's kiss<