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Kitchen Chemistry
Introduction
Taste and Flavour Facts
Molecular Gastronomy
Kitchen Myths
Kitchen Chemicals
Science in the Kitchen
Biography
The Fat Duck
Section 8
Section 9
Section 10
Section 11
Section 12
Section 13
Section 14
Section 15

Introduction

The science behind cooking affects the way that we perceive taste and flavour - in addition to the four well-known taste sensations the tongue can detect (sweet, sour, salt and bitter) we have a fifth, known as umami.

 

 

Photos: DCI