Complex visualised flavour worlds – information from four domains presented simultaneously

Edited for Nordic Food Lab’s blog by Michael Bom Frøst Manuscript authors: Marta Bevilacqua, Barbara Santos Silva, Michael Bom Frøst, Benedict Reade, Kristen Rasmussen de Vasquez, Andra Tolbus, Mikael Agerlin Petersen, Rasmus Bro Background Spice mixes are cornerstones of kitchens all over the world. The distinct flavours that is most often used in a cuisine are basic principles that determine that cuisine, so-called flavours principles (E Rozin & Rozin, 1981; Elizabeth Rozin, 1983). Some years ago we set out to characterise a good pool of 29 spice mixes of various origins –some classical ones from different parts of the world, some experimental ones that we ourselves at the lab had created and one that was donated to us from noma. The outcome of the sensory descriptions from 26 kind food professionals that donated their time and delicate palates to us is described previously in Calibrating Flavour part I. There are … Read more