The Science of Flavors guidebook: a molecular gastronomy guidance to human taste perception
Vo, Hoang Thac (2025)
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025051913205
https://urn.fi/URN:NBN:fi:amk-2025051913205
Tiivistelmä
This thesis explores the scientific foundations of molecular gastronomy, emphasizing the nature of ingredients and their practical applications. By understanding how the human palate detects different tastes, we can begin to decode the essence of flavors in cooking. This knowledge allows us to manipulate various elements of food, such as texture, aroma, and visual appeal, to achieve desired outcomes. The thesis explores key principles of food science, highlighting the roles of salts, sugars, acids, enzymes, and other compounds in shaping the 5 basic taste profiles like salty, sweet, sour, bitter, and umami.
A survey was conducted to explore public awareness of molecular gastronomy. The findings were surprising, revealing that despite nearly 30 years of existence and widespread adoption by fine-dining restaurants globally, the concept remains unfamiliar to many. The results reveal notable gaps in awareness but indicate a growing interest in incorporating food science into broader culinary education, highlighting its potential to transform how cooking is taught and understood. In order to effectively deliver this knowledge to a wider audience, a guidebook is an essential tool to do so. It is designed with a visually attractive layout to make it approachable for people of all backgrounds and ages. The scientific content is also simplified to ensure it is easy for most readers to comprehend.
By providing foundational insights into ingredients’ behavior and their interactions, this guidebook helps individuals to better understand the science behind cooking. Beyond enhancing everyday culinary knowledge, it promotes creativity in the way we cook and encourages integrating Food Science into our daily life. The application of this knowledge is not limited only to the guidebook itself, but it can also serve as a foundation for future culinary education. Cooking should be seen as an essential and valuable soft skill, just like any others, especially to the younger generations and beyond.
A survey was conducted to explore public awareness of molecular gastronomy. The findings were surprising, revealing that despite nearly 30 years of existence and widespread adoption by fine-dining restaurants globally, the concept remains unfamiliar to many. The results reveal notable gaps in awareness but indicate a growing interest in incorporating food science into broader culinary education, highlighting its potential to transform how cooking is taught and understood. In order to effectively deliver this knowledge to a wider audience, a guidebook is an essential tool to do so. It is designed with a visually attractive layout to make it approachable for people of all backgrounds and ages. The scientific content is also simplified to ensure it is easy for most readers to comprehend.
By providing foundational insights into ingredients’ behavior and their interactions, this guidebook helps individuals to better understand the science behind cooking. Beyond enhancing everyday culinary knowledge, it promotes creativity in the way we cook and encourages integrating Food Science into our daily life. The application of this knowledge is not limited only to the guidebook itself, but it can also serve as a foundation for future culinary education. Cooking should be seen as an essential and valuable soft skill, just like any others, especially to the younger generations and beyond.