The Science of Savory

John Prescott, Ph.D.

TasteMatters Research & Consulting

Our sense of taste arises from the contact of chemical compounds, including those in foods, with taste receptors that are located mostly within the taste buds on the tongue. Traditionally—in fact, as far back as Aristotle—sweetness, saltiness, sourness and bitterness have been recognized as fundamental in all foods and drinks. Of course, these qualities are insufficient to describe our experiences from eating foods. Compared to the rich inventory of thousands of different odors that contribute to the flavors in our diet, the range of taste qualities seems remarkably limited.¹