Scientifically Proven - Biscuits Dipped In Tea Are Tastier
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
In this article, learn more about Scientifically Proven - Biscuits Dipped In Tea Are Tastier. The taste of baked dough is due to the substance butylmethanol..
Does dipping cookies in tea really make them tastier, and if so, why? This task is undertaken by the British chef Heston Blumenthal, who with the help of a high-tech device placed in the nose, finally and irrefutably proves that chocolate biscuits dipped in tea are tastier.
Heston Blumenthal is one of the chefs who is interested in food chemistry . To solve the mystery of chocolate chip cookies, he turned to scientists at the University of Nottingham for help. They developed a device called MS-Nose , which measures the amount of taste and aroma molecules released in the mouth when drinking a glass of wine or biting a piece of chocolate, for example.
The device is connected to a computer that measures sensory stimulation when tasting the sweet temptation. The readings of the device are displayed on a monitor in a graphical form for more clarity.
The taste of the biscuits is due to the substance methylbutanol , which gives them (as well as other pasta products) the characteristic taste of baked dough. When Blumenthal chews a dry biscuit, the device measures methylbutanol levels and sends the readings to the monitor. When trying the biscuit dipped in black tea, the readings of the device are significantly higher.
Blumenthal is adamant that biscuits have a stronger biscuit flavor when soaked in tea.
Putting a tube in the nose, perhaps, is not the most appropriate way to measure taste, some will say. Avanish Kant, one of the scientists who developed MS-Nose , however, explains that perception during eating is actually a mixture of taste and aroma stimuli coming from the tongue and nose, respectively. The nose, throat and ears are connected by canals. When we eat, food interacts with saliva and releases its aromas, which "circulate" between the nose and throat. According to Kant, the magic of taste takes place there . This allows the perception of millions of different flavors and tastes, including the distinction of $ 100 wine from an unpretentious counterpart for $ 5 and dry from a wet biscuit.