Molecular gastronomy is fun. Some define molecular gastronomy as the art & science of choosing, preparing, and eating good food. Others have defined molecular gastronomy as the scientific study of flavor.
Why is Aspen Crunch interested in molecular gastronomy?
Molecular gastronomy explains the chemical reasons behind ingredients. Since the aroma of foods are so important to our perception, we may come up with the following conclusions: If the major volatile molecules of foods are the same, they might taste (and smell) nice when eaten together.
80% of a tasting experience comes from smell. Only 20% of the tasting experience comes from taste. Our tongue has about 9,000 taste buds that are capable of detecting sweet, salty, sour, and bitter tastes. In comparison, we have around 5-10 million cells or receptors capable of detecting smell.