It still blows my mind that companies have entire teams deciding whether or not a flavor is going to appeal to the masses, and yet somehow Swedish Fish flavored Oreos were still greenlit.
I like both, but it's hard to imagine the flavors together, and I have an excellent flavor/scent imagination. Cherry and chocolate go together quite well, but that would make me think Black Forest Cake Oreos, not Swedish Fish Oreos.
A lot of the time companies do themed or crazy flavours so that people: >Buy it because it looks ridiculous and they want to try it >Think it tastes weird and that the original is tastier >Then go and buy the original flavour even though they wouldn't have bought the product at all normally It's pretty smart!
@@timetravelsnail7198 Yeah, I recall a potato chip flavor named "Epic Beef". The flavor was not that special, but the packaging was a collection of early Internet memes. Product didn't last.
Same, loads of knowledge but I HAD to pause :'( .. I'd like an explanation though, like is she sick or does she always sound like this? Could it have been an injury of some sort?
As she repeatedly points out how colour plays a role in how our brains interpret flavour, I can't help but wonder what sort of impact that might have for people who are colour blind. Do some foods taste different, or more muted? Would those colour correcting glasses alter what foods they like because the brain is getting new input? Imagine liking, or not liking, a type of food, and then putting on glasses that change how it tastes, or making it more intense?
It's not just colour blind people - you will run into people that have a straight up better ability to differentiate colour and it certainly has an impact. Something lightly coloured to enhance it's colour and how appetizing to an average person might trigger the "that is a fake thing" response. Same thing can happen with sound - where say you might find nails on a chalk board annoying, but another person beside you thinks it's whatever - but turn on certain compressors and such and they will get that same agitated response where you don't even notice the sound that is causing the irritation. So yes, it is reasonable to assume that things like colour blindness may have an impact on how people taste and appreciate different foods.
That's a super interesting question, which also makes me curious of how blind people will taste the same food as someone with normal vision. In the enjoyment of food it is no longer the presentation that does it for them, unless a memory before going blind I suppose(?), so I guess they'd emphasize more on the texture, odours and so on. By the way, I'm red green colour vision impaired. I can't see lingonberry in the bushes when standing up, but I see them if down on my knees. I have an extremely keen sense of smell though, at a point where people are often taken aback at how I can notice something minutes before them (eg fires). Not sure if its related to my colour vision in May sense though 😛
No because the colour would be the same for them. They experience everything with the colour differently so for them it would be the same for them. There's no way to measure if it's the same as ours because taste doesn't exist same with colour or smell we can all be tasting seeing and smelling entirely different things and we will never know because we all have the same experience with said thing
For all people after Covid who want their smell back : I did exactly what she described BUT went a step further and tried to smell back first SMELLS I USED TO HATE or made me want to puke. I feel that it trully helped getting my smell back faster !!! The hate in our brain is a true booster, it just triggers something XD Please let me know if it worked for you too! Wishing all a speed recovery
@@Sp3ctralI Literally me and my husband got our smell 100% back after losing it in December 2021/January 2022. It does come back slowly but surely, some far or slower than others. Don't spread lies to dishearten people who are still healing
The amount of people Wired gets to interview is amazing.....all of them has the passion of the kinds of job they r doing.... idk if "job" is the right word to use when ua doing something what u love.
7:09 - I have a crystal-clear memory of being in school and learning about flavors. The teacher had an experiment where they had cotton swabs with different flavor types on them and they would touch the flavors to different parts of the tongue and say 'you see how you can taste this here and not there?' I have never been more vehemently told I was wrong by an authority figure than when I said to them 'It tastes the same to me at all those points.' On a related note, people treat Umami like it's a 'new' flavor, but I remember learning about flavors as a child and being taught about 'savory' as a flavor, which judging by the way people talk, other people weren't taught about.
Yeah, I remember my 1st grade teacher in 1992 having to teach us a unit about the senses, and she had to include the tongue regions part (but savory wasn't mentioned). And then when she was done, she told us that scientists didn't agree with that concept anymore, but she still had to teach it to us. That was when I learned that teachers often know they are teaching untruths, but they have to follow the curriculum, even if it is 20 years out of date.
Reminds me when I told my teacher in 5th grade that millipedes didn’t have a million legs and she replied “no that’s wrong because why would it be in the name?” Idk Mrs. Morrison, I just read it in a big bug book in the library
@@lesliealas3385 The answer to her question is 'Because 'milli-' is the Latin prefix for One Thousand, not One Million.' Of course, there's always the chance that she asked you that question to make you think about it, but I wasn't there so I can't know.
@@legionaireb I wish it were the case but she was adamant it was a million legs.. I assumed it wasn’t a subject brought up around her much and she just assumed it was literal in the English sense
That “section of the tongue” theory is so funny to me because it’s what I was taught as a fact in my high school anatomy class and I was trying to test that out on my own and never could, I would always taste every flavor no matter where it was in my mouth. I have never heard anyone say it wasn’t true so it’s cool to hear now
I had the same experience. We even sat around with weird stickers on our tongues in an elementary school science class to separate the areas and "prove" that only one part of the tongue detected each flavor, and I was convinced I was doing it wrong or some kind of mutant because nope, sugar was still sweet in the bitter location, citric acid was still sour in the sweet spot, etc. There was a time when natural philosophers spent a lot of it me arguing over whether all the fish in ponds that freeze over die due to cold or due to being smothered by the ice. Nobody ever thought to check if the ponds froze all the way down or if fish actually died over winter, they just assumed that because they couldn't see fish in the winter all the fish were obviously gone, and the fish in spring were therefore entirely new fish that had generated somehow. That seemed simpler to then than the idea of fish just continuing to live their fishy lives under an inch of ice. The idea stuck around for hundreds of years. I think about that a lot. Humans are just really bad at actually designing experiments and accepting experiemental results, sometimes.
@@iesika7387 oh my gosh that’s kind of funny but so sad that you thought YOU were the issue! I’m surprised no one said anything.. either a lot of placebo effect in one room going on, or no one was brave enough to question their teacher.
Very interesting. I've tried it and I can notice the difference putting salt on different parts of my tongue. The flavour doesn't go away in any part, but it does have a different intensity and sensation in different parts of the tongue. Maybe people have different tongue types and tongue science is still in its infancy
I KNEW it! I KNEW that tongue-dividing thing was bullcrap, ever since I was a first-grader! I even did my own scientific experiments, tasting sugar with the side of my tongue and sour things with the tip and it was all the same. How on earth did that hypothesis get into textbooks?
I was a taste tester for a Food Science Lab that contracted out to various companies. It paid and well, and if you get the chance to do wine/alcohol, they have to legally feed you. The months and months we spent on mayonnaise was taxing.
She was absolutely lovely, I don't know how WIRED does it, but seeing the cast so comfortable means that the team makes sure their voice is really heard, and I thank you for it!
@@calisongbird Thank you for your incredibly "well-informed" opinion, Mr. Doctor. I am sure she very much cares about the ramblings of a rando on the internet. Some people just have raspy voices (similar to ScarJo) or they have been previously damaged and can't really do much about it. Way to be rude about it, kiddo.
@@superbleifrei5882 I don't, but if it persists for months, go see a doctor. She might have some damage to her vocal chords or small bumps or her chords.
10:16 i did a science project in elementary similar to this! i got lemon lime soda (since it's clear) and put different food colorings in each one. then i had my classmates and other students taste-test each flavor and mark on a piece of paper what flavor they thought it was. almost every single person (i tested about 70+ kids) thought red was strawberry, orange was orange, purple was grape, etc. it was really interesting!
Also, the amount of carbonation to syrup isn't set in the soda machines, and can be changed. A soda with more carbonation is a 'dry' soda. A restaurant I loved would mix their own rootbeer syrup, and you could ask for it to be a dry or sweet, whichever was your preference.
I thought of that. Also syrup is really sweet so if they set it up (which they often do--more syrup to carbonated water) it's going to be way sweeter than the bottled/canned soda.
that was always what i assumed having worked in a kitchen before - mcdonald's uses more of the syrup in their sprite (or maybe the other way around, tbh never had a mcdonald's sprite). i'm also triggering my own restaurant ptsd about changing the syrup bags and tripping over the fking lines all over the floor.
Yep, a big chunk of the taste difference between fountain and cans/bottles, is simple the calibration of the machine and the ratio of syrup to water. One thing fast food franchisees and other places that have soda fountains don't do is spend the money to have their machines properly maintained and calibrated. And most will intentionally use less syrup, since syrup is way more expensive than the CO2 tank refills for the carbonated water.
Maybe you stumbled on a new profession!?! Perhaps Michelin Restaurants can hire people to describe the reasons why you are tasting what you are eating while you eat it! Lol 😆
It's amazing when you suddenly recognize a particular flavor note in something that you didn't before, and then you can't ever not notice it. For me it was discovering via an article that root beer has wintergreen. I never realized and now I can't not taste it.
@@Freya778 It's for different reasons, though both of those have a lot of vitamin C: they contain enzymes that break down proteins in your mouth, which is why you can have that "spongy" feeling in your mouth afterwards. It's literally breaking you down a little bit in your mouth!
I know it was really interesting because I never thought about it like that. But if you want to taste notes in wine for example when it just tastes like alcohol to you, it’s basically the same process she described.
@@dontaccoll She didn't. People have gotten their taste back 100%. She didn't say everyone would. She said that you can try it. I suspect you might've lost your taste and I am truly sorry if that did happen.
out of all the experts so far, her and the funeral director are my favorites. i didnt realize how intricate the taste sector really is and how so much thought and science goes into it. so fascinating!
This woman is unbelievably amazing - I want a PhD in taste and I want her to be my professor - I’m a lawyer and after this ONE video I’m prepared to quit and pursue taste 😂
There were "more" receptors of a certain taste, but its not that many to say its exclusive and i always knew it was a fake theory when it was taught in school as when we were supposed to test it - it never worked. Its probably still taught somewhere though
As a mom, I must comment on the Sharkleberry Fin. We currently have 3 boxes in our pantry, it's my daughter's favorite. The box says they're "strawberry and orange" flavored. They have updated the artwork, but it still is the KoolAid man on a shark 🦈
wrong Frito-Lay has already publicaly addressed this. Yes he worked there, but per their own words records show that Richard wasnt involved in any capacity in the Flamin’ Hot test market. Multiple people are credited for making them, its been disputed and hes never actually addressed their claims. He got rich off a story that no one fact checked.
when I was a kid in kindergarten we did an experiment with that old fake 'five flavors' taste zones thing and I never got it. I could always taste everything on every part of my tongue. I felt vindicated like two decades later when it came out that that was horsecrap but I can't exactly go rub it in my kindergarten teacher's face can I
So if anyone is still curious about blue raspberry, I’ve researched this in depth because I was too some time ago. Beth describes the labs that create the flavors. After the flavor was developed, the industry needed a color to go with it. There are a *lot* of flavors associated with the color red, so they wanted something different. There is one species of wild raspberry that is blackish-blue (I have some in my garden), and the only other major contender for the color blue at the time was blueberry, so they ran with it.
While yes, the flavor is based on the blackcap raspberry; the colour itself was picked because they had ran out of red food dye and instead had found that they had a lot of blue dye left over.
Most people in the US have never had real wasabi, it loses its snappy flavor very quickly and has to be grated off the root fresh and served immediately. What we really have here in the US is green dyed horseradish paste. They are very similar in taste
Our local Asian market has wasabi root. In my experience, real wasabi doesn't have nearly the burning 'sinus attack' of the imitation. All of the flavor, without having to alter the way you breathe, in order to enjoy it.
What she said about the packaging affecting the taste is so true! I always think delivery pizza smells so good, and it’s the pizza in the cardboard box that makes it smell amazing. Just not the same without the box 😆
I think the pizza box and smell correlation has more to do with the scent particles being trapped in the box slowly leaking out as opposed to the scent particles being exposed and drifting freely in the open air.
Hi! I have ADD and have this problem too. I found pouring myself a bowl (or two bowls) and putting the bag out of sight like in a cupboard will usually help you limit intake and still feel satisfied when you finish, and helps you moderate if you want to! Just something i learned, hope it helps 🥰
6:07 OH MY GOD,,, a week or so ago I was going absolutely crazy because I kept smelling garlic and it intensified when I laid down with my boyfriend to sleep. I literally smelled everything in my vicinity and thought I was going insane. We ate buns stuffed with cheese, ham and LOTS of garlic butter for lunch that day,,,now it all makes sense. Thank you for bringing my sanity back 😭❤️
With regards to fountain pop vs bottle pop: the franchise has control over the carbonation and the syrup ratio, so often that can skew the flavour of the pop as much as any packaging. Another, less appetizing answer, is that the equipment hasn't been cleaned properly. The nozzles on a standard soda dispenser can really easily get slimy and mouldy, which alters the flavour to varying degrees. Some places don't take them apart to clean them nearly enough.
tip for anyone dealing with loss of taste/smell! i had the same issue and read that you should pick a savory smell (peanut butter/soy sauce), sweet smell (vanilla/florals), and a sour smell (lemon/like juice). just keep smelling those and do what she said and it should help!
The guy who made the flavor for hot Cheetos literally wrote a book about how he made the flavor. He was a Hispanic janitor who worked his way up at Frito Lay.
I literally came here to say this. When she said "It wasn't a person. It was a team of people". I was thinking, ummmmm, in this case, it literally was "a person". Still, she's not wrong about the 99% of other cases. So, it's a moot point, really.
The story of a janitor-to-executive coming up with the Flamin' Hot flavor is an urban legend that Frito-Lay leaned into for PR reasons. The Los Angeles Times wrote a piece on it in 2021 where Frito-Lay put out a statement that said that there's no actual evidence of the guy being involved in the creation of the flavor. Feel free to look it up.
I actually read that McDonald's straws are a specific diameter & length, it makes it hits your tongue differently, it makes it taste sweeter & more "bubbly".
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Blue raspberry, I’ve heard, had become a thing because red/pink can be many different flavors(strawberry, watermelon, cherry, cotton candy, fruit punch) so they wanted raspberry to be identified as blue, since blue is mostly blueberries, blackberries, maybe grape with only a little red color. Blue raspberry is a flavor so it can be identified as blue raspberry flavor, plus they will likely remember a blue raspberry flavored candy compared to a red one.
Blue raspberry is based on Rubus occidentalis or Rubus leucodermis, blackcaps! The taste expert doesn't seem to have known this. I learned this while working in a botany lab, though, so I doubt it's common knowledge.
A fun experiment I did working in a shop was to fill a 16 oz cup, 15oz soda water, and 1oz CocaCola, or Rootbeer or whatever. You can really taste the flavor nuances a lot better!
I know one of the flavours in cola is actually lavender. I learnt that on this show that aired in the UK many years ago. It was called Jimmy's Food Factory, where the host, Jimmy, basically tried to recreate supermarket staples like cornflakes, cola etc. in his barn.
Correction: Flaming hot cheetos was allegedly created by Richard Montanez who was working as a janitor at Frito-Lays at the time. So if the person who tweeted wants someone to talk to about that flavour, he's the guy. He actually writes about it in his book.
The one about the hot cheetos, to answer it, it was supposedly thought of by one person, a Mexican-American man by the name of Richard Montanez, who was a maintenance worker/janitor in one of Frito Lay's factories, coming up with the idea and presenting it to a board, he's now a company executive. However, there's a lot of controversy over whether he actually did, or if he made it up, or whatever the case may be, thought it was worth mentioning
I used to juice ginger root. Not many people realize smell can change when you have different concentrations in the air. Cashews smell exactly like fried fish in high concentrations for instance. When you juice lots of ginger it smells exactly like the base smell of Fruit Loops/Fruity Please.
@@seitanbeatsyourmeat666 I don't know if you're familiar with the laborious process it takes to make cashews edible but it's worth a look. Cashews have to be chemically treated because they are toxic. I'm sure that introduces some "off" flavors.
@@sharroon7574 Yeah me too. I notice a certain waxy smell in dill that you can find in Coca Cola, though I only notice it in bundles that are 1 pound/2 kg and up.
On the fountain drink vs. bottled drink flavor question: Worked in a restaraunt, the fountain drinks have a machine that mixes the flavor syrup and carbonated water together. We would just set the syrup feed a bit higher to really make the sodas pop vs. something bottled. Combined with the freshest bubbles possible, and you get a VERY delicious and refreshing drink you really cant get anywhere else, resulting in higher repeat business.
The colors and tastes mental association is an interesting experiment. I used to make hard candies for xmas every year and I deliberately changed some of the colors around. Red was cinnamon. Blue was mint. Those were easy. Green on the other hand, was orange flavored. Orange was coffee flavored. The one that no one ever got right, that confused everyone who tasted it was purple lemon. Yellow cherry also gave a bit of trouble, but never as much as purple lemon. And it's funny, because I knew what flavors they were. I very carefully added flavoring to 300°F+ molten sugar and every time the flavors hit that sugar it steams up and you KNOW because your entire being is suffused with that flavor for about 5 intense seconds. If I looked at a candy and ate it, my brain would do a bit of a "...what?" but if I wasn't paying attention to things and just grabbed one and opened the wax paper wrapper and ate it without looking, I could tell that I'd gotten lemon or orange or coffee and make a face (not flavors I like).
I feel so dumb not knowing coke was a tiny bit 'spicy'... I've always called it the slight 'sting of coke' not thinking about a spice. And yeah, pepsi is nearly twice as sweet and far less satisfying to my brain, it's why when I gave up sodas years ago i made exceptions for an occasional coke
Spicy doesn’t just mean like chili hot pepper spicy- spicy can refer to the spice of cinnamon for example, cardamom, nutmeg, anise seed, etc. Think of spiced cider :) (Not saying these are in coke but you get the idea)
I always said I liked cocacola more bc it’s spicier/Pepsi is too sweet, and was always met with condescending looks because “they’re the same thing”. I feel so validated now!!
Anyone who says they're the same has not drunk enough of either 😂 I prefer Pepsi precisely because it's sweeter, and I have a major sweet tooth. That said, Orange Coke is delicious, even though I don't usually like orange flavored things... go figure 🤷♂
This is one of the most interesting episodes so far! I could watch a bunch of these on this particular subject alone since taste/food is endlessly varied and broad.
I would love for her to explain how companies try to recreate dairy product flavors in vegan versions. For example, Daiya has been improving the flavor and texture (consistency?) of their products to taste more like the dairy versions. On the pink Starburst topic, the Starbucks pink drink flavor is a bit like that candy so I buy it when I'm craving a candy flavor. I consider it my dessert drink.
Vanilla is also a major component of the taste of Coca-Cola. Coca-Cola used to be the biggest consumer of vanilla in the world before artificial vanilla flavour was invented and they didn't have to buy all that real vanilla anymore.
I always just assumed "blue raspberry" was just because typically red is used for cherry or strawberry in most fruit flavored candies/drinks, and since nothing else really fills the blue color, they just colored raspberry flavored things blue.
That's exactly what happened! They used red for cherry, pink for strawberry, light pink for watermelon, but nothing was blue (blueberry isn't a good candy flavor, ig), so they decided rather than using another shade of red, they'd make raspberry blue!
This isn't actually true. Unfortunately, the taste expert was wrong! Blue raspberry flavor is based on Rubus occidentalis or Rubus leucodermis, blackcaps. I think you would need a botanist to tell you that, though!
So I’m standing there, drooling blue food coloring, the paper coming apart in my hand, and my billion dollar phone won’t focus and I’m like why did I even try
Two taste questions for the chat (and I'm going to use the visual light spectrum as a comparator): 1) Humans are unable to see ultraviolet light as it's beyond our receptors. Do we know if there's an equivalent / to what extent flavour exists beyond our ability to taste it? 2) Is there / how many flavours MIGHT we be able to taste with our existing taste buds, but there just isn't a flavour that exists to excite our receptors in a a particular way?
My best friend loves sour stuff so much that when I introduced her to bulk citric acid, she started putting it in her lemonade all the time. For a while she thought she was getting sick because her throat hurt all the time, but it turns out she had to lay off the citric acid 😭
I was always embarrassed about being extremely picky and also worried so much about being a bad role-model to my kid. To a point that i avoided visiting people if a meal was included, because i always feel so rude not being able to eat something i do not like. Discovering, what a super taster is and making the test explained so much. Everything tastes neon when for others it seems to taste pastel. I really wish it wasn't like this, because I hate feeling so rude, setting a bad example and there is so much food that smells amazing, that i cannot taste - like coffee. Luckily, my kid doesn't seem to have this and eats a lot of different things (not coffee!), which i encourage and there is still my partner who is much more adventurous.
I truly love the fact that Coke is less sweet compared to Pepsi. I like unsweetened iced tea and I think that the bitterness is part of the appeal...so knowing the reason behind the little bit of bite in Coke is wonderful.
I'm a bartender, and I also agree Pepsi is sweeter than Coke. While most people ask for X and Coke, often times they are getting x and Pepsi. Also, concerning the difference in flavour between bottled and post mix, Post mix systems aren't always calibrated for the same ratio of syrup to carbonated water as the bottling manufacturer. Plus flavours can be picked up through the post mix lines, and with most bar guns, there is usually remnants of the last drink poured in the mixer head when the next drink is started
I was under the impression that that blue raspberry was just normal raspberry, they just made it blue because reds and pinks were already taken by cherry, watermelon and strawberry
I would think the same thing, but honestly, it doesn’t taste like normal raspberries, unless this is what raspberries would taste like if you mixed them with tons of sugar.
Fun thing to note with *Blue Raspberry* - the colour is blue because there was a time where people got killed for consuming a toxic red dye back in the 1950-1970s, also the colour *red* or *pink* has been used to represent different flavours. Red is your Cherry or Fruit Punch. Magenta or Light Red was used to represent Strawberry. Pink was used for Watermelon... or Strawberry if Watermelon was the green flavour. To be honest, colour to flavour was a mess back in the earlier days of food dyes. Blue was the only colour that was never used to represent a flavour and since all of the red and pink dyes were used up and Red #2 was toxic, it didn't have much choice but to make it blue... and people LOVE it even though the actual natural colour for blue raspberries is Indigo - the same colour to represent Grape. Blue Raspberries was introduced in ICEE's frozen treats and has been a main stay for many years. Funny thing was that food brands that didn't use Red #2 at that time like M&Ms which used a different "safer" red dye decided to get rid of red off their products for at least a decade due to fears of public outcry. So if you were wondering if there was a time that the Red M&M wasn't the mascot and it ended up being Blue M&M for a decade... yeah, that was a thing. You don't have to worry about food dyes for now. Food Scientists do test these dyes out every couple of years on mice to see how many of them are killed after consumption of a particular dye and thankfully, there hasn't been much of that at all now. Humans have gone a LONG way when it comes to food dyes. The synthetic artificial ones were a thing in the 20th Century and the previous 100 years have pretty much used toxic materials as dyes because they didn't know how toxic it was. I recommend watching the Food Dyes video on How To Cook That channel. It is really good.
15:33 - If you live in North America you've likely never had real wasabi. Wasabi is hard to grow, and needs to be eaten within 15 minutes of turning it into a paste. Most place use horseradish that's been flavored and colored since it's a lot cheaper and a lot more practical, even a lot of places in Japan use the substitute
wow! I’ve never thought of that before. Sometimes I do think about how I can look at something (like a wall, basket, lightbulb, or windowsill) and know exactly what it would feel like on my tongue
Previous comment was about the feel, and about the taste, ive understood that smell and taste are tied together, so when you smell something you also partly taste it. Would like to hear her educated answer tough
13:16 With fruit-flavored candies like Starbursts, there's also the fact that so many different fruits are the same color. If strawberry, cherry, and raspberry candies were all red, you probably wouldn't know which one you had until you ate it. The different colors help distinguish them for the sake of convenience.
I ate 4 Warheads within a couple of minutes, and it made my mouth hurt. Only after that did I see the warning on the package that said not to do that very thing.
True! Part of that expense and exclusivity is also because the real plant requires very specific farming techniques and they too parishable for easy commercial transport.
For the McDonald’s sprit question iv heard that McDonald’s has a specific sprite and coke a cola formula so that when the ice melts the drink won’t taste watered down . Also the formula or when it’s dispensed gives more syrup with the carbonation
Finally someone who acknowledges drinks are different tasting depending on the packaging lol I've tried to explain this to people I know for years and they didn't know what I meant coffee in a glass bottle >coffee in plastic bottle beer on tap> beer in bottle beer in bottle>beer in can
I love that she brings up the wine and food coloring experiment bc since i was shown that in one of my college classes i will NOT shut up about it every time wine comes up.
Reminded me of a cartoon on a gag birthday card, some guy holding up a glass of wine and saying, "This is red wine. You can tell by its red-ness." It was given to a "wine-snob" and was not well received xD
In the case of the "Flaming Hot" flavor, there is an urban legend that... it WAS a guy. He's called Richard Montañez and there's a movie called "Flamin' Hot" that came out in 2023 offering a Hollywoodian version of his journey. Or at least his accounts of it, which no one disputed until very recently
"what does wasabi taste like?" Well, for most people it probably tastes like horseradish with a bit of mustard, since most people have never actually had wasabi and what they have actually eaten with their sushi is exactly what I said, horseradish with a bit of mustard and green coloring... Unless you've seen the actual wasabi root grinded up in front of you, chances are you've never had wasabi at all...
Wait...this is exactly what a sushi chef said in another video on this very channel that I saw couple of hours ago. Are you quoting him or is this just a coincidence?
@@nikhilreddy8550 just a coincidence, but it is relatively well known by now. If you have a small interest for asian cooking you've likely been made aware of how most sushi places use "fake" wasabi at some point.
When she talked about garlic getting into your blood stream, that’s partly why I stopped eating bacon, because my sweat would smell like bacon the next day 😭
I went to this little hometown supermarket that sold their own recipe chicken nuggets... They made it out of dark meat and actually put a visible amount of pepper into it. Dear God, it was the most delicious chicken (Not just nuggets) I have ever tasted. Yeah, it was frozen and I had to deep fry them myself but it was so worth it. I was so upset when I found out they stopped selling them. Now that I think about it... I should experiment and try and recreate them...
Drake's Crispy Frymix is the way to go for your breading, and a good buttermilk eggwash. I'd recommend going dry-wet-dry-fry with your chicken for optimal results. Season however your heart desires ✨
I have done a crash course in all sorts of things because of these interviews. I LOVE them so much! I love learning new things and this is filling my soul with all things good. Thank you.
love that the people who get invited for tech support videos are always not only knowledgeable but also super passionate and have great personalities overall :')
I hated this "expert". I have a business and engineering background and knew some of these answers like the back of my hand, and this lady just made up answers to several of these questions on the spot. Have some respect. Sometimes, the best answer when you don't know something is, "I don't know."
I used to eat sour skittles constantly in high school and they tore my mouth apart! They were so good though. Loved the Covid question and interesting to learn!
The Sprite thing is actually *quite* wrong! It's the water that's different. Sprite at McDonalds or other soda fountains is sirup mixed with local(!) tapwater, while sprite in a bottle was bottled somewhere else with different filters and piping. There is probably also the factor of hygene and bacteria in those fountains, as well as carbonation and water to sirup ratio...
Really use those covid remedies to bring back taste and smell. Mine were: Lavender (paired with the memory of my girlfriend spraying some before going to sleep), Lemon (paired with the memory of making tzatziki), cinammon (paired with the memory of putting cinnamon on oatmeal) and oregano (paired with the memory of sprinkling some on my pizza at the pizza place down the street.) twenty seconds for each smell and memory. One minute off between smells.
I REALLY LOVE THIS CONTENT! I’d like to add that yes while wasabi is part of the Brassicaceae family, it has a pretty considerable difference in taste compared to horseradish. Unfortunately many foax wassibi exist out there which is dyed horseradish so many will never taste the true delight that is wasabi. It still is intense but definitely not the 15 as horseradish because the actual mustardy taste follows through considerably.
Yes, the sushi chef they had on this channel explains that most restaurants use dyed horseradish because it's very cheap and explained that the flavor of actual wasabi is not the same. I was a little disappointed to hear her jump straight to horseradish and miss this crucial fact, but judging by her answer I'd say wasabi is probably not actually in her professional wheelhouse, though I'm sure she might have tasted plenty of colored horseradish when she's eating sushi in a non-professional capacity. Edit: decided to look her up and my impression was right, her career is very strongly associated with sweet goods, specifically candies, but it looks like anything where sugar is a major ingredient is probably a qualifier. Baked goods, beverages, etc. I'm not saying this as a way to dismiss her, for clarity. The food industry is gigantic and specializing in one area is a smart business move. And because of what she does I am certain she still needs to engage other flavor types all the same. I'm just saying that an expert who really knows the flavor of wasabi in a professional capacity is probably someone who has specialized in a different area of the food industry than her. And I definitely thought she was a wonderful guest and very insightful. Her delivery was great and she is very knowledgeable.
I’m not sure. I just drank coca-cola yesterday and didn’t taste an cinnamon. I mean, I wasn’t really thinking about the flavor but yeah, I don’t recall tasting anything like cinnamon.,
At around 8:30, her definition and explanation of a supertaster is incorrect. It is NOT about having more tastebuds. It has to do with genetics and how signals get processed by the brain.
Blue raspberry is not a real fruit BUT black raspberries are a real fruit and taste very much like the blue raspberry flavor and are delicious! I didn’t know people didn’t know this but happy to share!
I would be curious to find if visually impaired and color blind people have any differences in how they'd profile flavors when they don't take in the same visually cues, and potentially never have.
Just got over covid and did the essential oil training and I think it seriously helped me regain my smell back. Granted it was only gone for a few days, but still...
Yeah it isn’t necessarily the losing of your smells and tastes. It’s afterwards when your body is trying to recover you get those horrible crossed wires causing everything to taste weird.
@@marquisdelafayette1929 after I had COVID in February I had weird smell and taste for about a month. Mostly anything that had vinegar in it tasted like how rubbing alcohol smells it was horrendous. Couldn’t eat pickles or hot sauce or anything with vinegar.
It still blows my mind that companies have entire teams deciding whether or not a flavor is going to appeal to the masses, and yet somehow Swedish Fish flavored Oreos were still greenlit.
I like both, but it's hard to imagine the flavors together, and I have an excellent flavor/scent imagination. Cherry and chocolate go together quite well, but that would make me think Black Forest Cake Oreos, not Swedish Fish Oreos.
A lot of the time companies do themed or crazy flavours so that people:
>Buy it because it looks ridiculous and they want to try it
>Think it tastes weird and that the original is tastier
>Then go and buy the original flavour even though they wouldn't have bought the product at all normally
It's pretty smart!
Are those still out? I wanna try it.
@@timetravelsnail7198 Yeah, I recall a potato chip flavor named "Epic Beef". The flavor was not that special, but the packaging was a collection of early Internet memes. Product didn't last.
@@johndododoe1411 Meat-flavored chips are amazing though!
This lady is awesome. Her voice makes my throat hurt but I could watch her for hours.
I had to turn her off. That growl sets my teeth on edge.
@@LucretiaBorgia dare I ask - on...on the edge of what D:
Same, loads of knowledge but I HAD to pause :'( .. I'd like an explanation though, like is she sick or does she always sound like this? Could it have been an injury of some sort?
@@patty15631 She's the top of her field so, she's obviously tasted the top-secret stuff...
@@patty15631 it’s just her voice chill out
As she repeatedly points out how colour plays a role in how our brains interpret flavour, I can't help but wonder what sort of impact that might have for people who are colour blind. Do some foods taste different, or more muted? Would those colour correcting glasses alter what foods they like because the brain is getting new input? Imagine liking, or not liking, a type of food, and then putting on glasses that change how it tastes, or making it more intense?
Wow! That's an interesting question!!
It's not just colour blind people - you will run into people that have a straight up better ability to differentiate colour and it certainly has an impact. Something lightly coloured to enhance it's colour and how appetizing to an average person might trigger the "that is a fake thing" response.
Same thing can happen with sound - where say you might find nails on a chalk board annoying, but another person beside you thinks it's whatever - but turn on certain compressors and such and they will get that same agitated response where you don't even notice the sound that is causing the irritation.
So yes, it is reasonable to assume that things like colour blindness may have an impact on how people taste and appreciate different foods.
Good question
That's a super interesting question, which also makes me curious of how blind people will taste the same food as someone with normal vision. In the enjoyment of food it is no longer the presentation that does it for them, unless a memory before going blind I suppose(?), so I guess they'd emphasize more on the texture, odours and so on.
By the way, I'm red green colour vision impaired. I can't see lingonberry in the bushes when standing up, but I see them if down on my knees. I have an extremely keen sense of smell though, at a point where people are often taken aback at how I can notice something minutes before them (eg fires). Not sure if its related to my colour vision in May sense though 😛
No because the colour would be the same for them. They experience everything with the colour differently so for them it would be the same for them. There's no way to measure if it's the same as ours because taste doesn't exist same with colour or smell we can all be tasting seeing and smelling entirely different things and we will never know because we all have the same experience with said thing
For all people after Covid who want their smell back : I did exactly what she described BUT went a step further and tried to smell back first SMELLS I USED TO HATE or made me want to puke. I feel that it trully helped getting my smell back faster !!! The hate in our brain is a true booster, it just triggers something XD
Please let me know if it worked for you too! Wishing all a speed recovery
Ooooo that sounds like a good idea
The smell doesn’t come back over time?
@@Sp3ctralI Literally me and my husband got our smell 100% back after losing it in December 2021/January 2022. It does come back slowly but surely, some far or slower than others. Don't spread lies to dishearten people who are still healing
@@Cheesecakey-b6e I meant to add a ‘?’
Sorry, thanks for letting me know my mistake
@@Sp3ctralI well... when you feel like you are eating cardboard everyday, you kinda feel the urge to speed up the process ;)
The amount of people Wired gets to interview is amazing.....all of them has the passion of the kinds of job they r doing.... idk if "job" is the right word to use when ua doing something what u love.
The craft is more accurate.
Hobby
vocation 🤔
I think Profession is the word you're all looking for.
Kind of the point
7:09 - I have a crystal-clear memory of being in school and learning about flavors. The teacher had an experiment where they had cotton swabs with different flavor types on them and they would touch the flavors to different parts of the tongue and say 'you see how you can taste this here and not there?' I have never been more vehemently told I was wrong by an authority figure than when I said to them 'It tastes the same to me at all those points.'
On a related note, people treat Umami like it's a 'new' flavor, but I remember learning about flavors as a child and being taught about 'savory' as a flavor, which judging by the way people talk, other people weren't taught about.
Yeah, I remember my 1st grade teacher in 1992 having to teach us a unit about the senses, and she had to include the tongue regions part (but savory wasn't mentioned). And then when she was done, she told us that scientists didn't agree with that concept anymore, but she still had to teach it to us. That was when I learned that teachers often know they are teaching untruths, but they have to follow the curriculum, even if it is 20 years out of date.
Umami is not considered a new flavor but a flavor bud? People used to believe the taste of savory was a mix of all the other flavors, I think.
Reminds me when I told my teacher in 5th grade that millipedes didn’t have a million legs and she replied “no that’s wrong because why would it be in the name?” Idk Mrs. Morrison, I just read it in a big bug book in the library
@@lesliealas3385 The answer to her question is 'Because 'milli-' is the Latin prefix for One Thousand, not One Million.' Of course, there's always the chance that she asked you that question to make you think about it, but I wasn't there so I can't know.
@@legionaireb I wish it were the case but she was adamant it was a million legs.. I assumed it wasn’t a subject brought up around her much and she just assumed it was literal in the English sense
That “section of the tongue” theory is so funny to me because it’s what I was taught as a fact in my high school anatomy class and I was trying to test that out on my own and never could, I would always taste every flavor no matter where it was in my mouth. I have never heard anyone say it wasn’t true so it’s cool to hear now
I had the same experience. We even sat around with weird stickers on our tongues in an elementary school science class to separate the areas and "prove" that only one part of the tongue detected each flavor, and I was convinced I was doing it wrong or some kind of mutant because nope, sugar was still sweet in the bitter location, citric acid was still sour in the sweet spot, etc.
There was a time when natural philosophers spent a lot of it me arguing over whether all the fish in ponds that freeze over die due to cold or due to being smothered by the ice. Nobody ever thought to check if the ponds froze all the way down or if fish actually died over winter, they just assumed that because they couldn't see fish in the winter all the fish were obviously gone, and the fish in spring were therefore entirely new fish that had generated somehow. That seemed simpler to then than the idea of fish just continuing to live their fishy lives under an inch of ice. The idea stuck around for hundreds of years. I think about that a lot. Humans are just really bad at actually designing experiments and accepting experiemental results, sometimes.
Same kind of people that came up with phrenology xD
@@iesika7387 oh my gosh that’s kind of funny but so sad that you thought YOU were the issue! I’m surprised no one said anything.. either a lot of placebo effect in one room going on, or no one was brave enough to question their teacher.
Very interesting. I've tried it and I can notice the difference putting salt on different parts of my tongue. The flavour doesn't go away in any part, but it does have a different intensity and sensation in different parts of the tongue.
Maybe people have different tongue types and tongue science is still in its infancy
Yeah I remember that too
I KNEW it! I KNEW that tongue-dividing thing was bullcrap, ever since I was a first-grader! I even did my own scientific experiments, tasting sugar with the side of my tongue and sour things with the tip and it was all the same. How on earth did that hypothesis get into textbooks?
It's disgusting how much outdated info is taught to kids for no reason
How many kids got flunked for not knowing wrong information...
Yup I'm today years old when I realised it was all a lie 🥲
@@Blinkisageek It's outdated NOW. It wasn't then. They were teaching what they had available at the time.
@@MrSteveGrey You're making a lot of assumptions on how old @Blink! is
I was a taste tester for a Food Science Lab that contracted out to various companies. It paid and well, and if you get the chance to do wine/alcohol, they have to legally feed you. The months and months we spent on mayonnaise was taxing.
Cool!
I bet
That last sentence is the funniest thing I’ve ever read in my life
So like…where do I apply? 😂
I hate mayo..I would have had to quit. And I think the fruit in coke is orange or citrus. What does anybody else think?
She was absolutely lovely, I don't know how WIRED does it, but seeing the cast so comfortable means that the team makes sure their voice is really heard, and I thank you for it!
In this case, I wish her “voice” wasn’t heard, it’s incredibly damaged-sounding and grating.
@@calisongbird Yeah, she should absolutely get an appointment with a ORL as soon as possible, she's gonna be mute in 10 years...
@@calisongbird Thank you for your incredibly "well-informed" opinion, Mr. Doctor. I am sure she very much cares about the ramblings of a rando on the internet. Some people just have raspy voices (similar to ScarJo) or they have been previously damaged and can't really do much about it. Way to be rude about it, kiddo.
@@vetlerradio how do you know it's not just a cold?
@@superbleifrei5882 I don't, but if it persists for months, go see a doctor. She might have some damage to her vocal chords or small bumps or her chords.
10:16 i did a science project in elementary similar to this! i got lemon lime soda (since it's clear) and put different food colorings in each one. then i had my classmates and other students taste-test each flavor and mark on a piece of paper what flavor they thought it was. almost every single person (i tested about 70+ kids) thought red was strawberry, orange was orange, purple was grape, etc. it was really interesting!
Some food colorings have different tastes integrated in them. Did you get unflavoured ones?
@@Serena-or7slit is true that people associate color with certain tastes.
@@Serena-or7slyeah but I doubt it would make it taste like different fruits lol
Whoever's aunt she is is the luckiest person alive she has such intense "cool aunt" vibes
absolutely
Yeah she reminds me of one of my aunts
I like how she reads the questions with the emotions of the writer.
Right! And she says the usernames correctly lol
Yes, especially on the one about tasting after Covid. You could tell that she felt empathy for that person.
Also, the amount of carbonation to syrup isn't set in the soda machines, and can be changed. A soda with more carbonation is a 'dry' soda. A restaurant I loved would mix their own rootbeer syrup, and you could ask for it to be a dry or sweet, whichever was your preference.
I thought of that. Also syrup is really sweet so if they set it up (which they often do--more syrup to carbonated water) it's going to be way sweeter than the bottled/canned soda.
My conspiracy theory is that McDonald’s has the best syrup mixture and pays coke to keep other restaurants “dry”
that was always what i assumed having worked in a kitchen before - mcdonald's uses more of the syrup in their sprite (or maybe the other way around, tbh never had a mcdonald's sprite). i'm also triggering my own restaurant ptsd about changing the syrup bags and tripping over the fking lines all over the floor.
I feel like that's how they made canada dry bold.
Yep, a big chunk of the taste difference between fountain and cans/bottles, is simple the calibration of the machine and the ratio of syrup to water. One thing fast food franchisees and other places that have soda fountains don't do is spend the money to have their machines properly maintained and calibrated. And most will intentionally use less syrup, since syrup is way more expensive than the CO2 tank refills for the carbonated water.
i wanted to bring attention to the fact that she also narrated the pictures and context for inclusivity and to dissect the context, i love her
Watched the whole thing while eating my lunch. The way she described it changed the taste of my salad in real-time.
Maybe you stumbled on a new profession!?! Perhaps Michelin Restaurants can hire people to describe the reasons why you are tasting what you are eating while you eat it! Lol 😆
This is amazing lol! 😂
It's amazing when you suddenly recognize a particular flavor note in something that you didn't before, and then you can't ever not notice it. For me it was discovering via an article that root beer has wintergreen. I never realized and now I can't not taste it.
Bring Beth back for a round two! She has a great energy and explains things passionately and clearly.
And let her talk more about "Sharkleberry Fin" lmao
@@thefattesthagrid I wanted her to taste it and tell us.
I like how she puts emotions into the tweets she reads
I love the idea that sour candy is the only food that eats you back
Also pineapple does this
@@zhazhagab0r And kiwi and some other fruits.
@@zhazhagab0r I knew this the hard way, once I ate so much pineapple that my tongue hurt afterwards :)))
@@shandya That's why I have to avoid it sometimes. I ate 8 cross-section slices on my own, and my tongue felt rough and scalded (but not burnt).
@@Freya778 It's for different reasons, though both of those have a lot of vitamin C: they contain enzymes that break down proteins in your mouth, which is why you can have that "spongy" feeling in your mouth afterwards. It's literally breaking you down a little bit in your mouth!
I like how she handled the question about the lack of taste post Covid-19
I know it was really interesting because I never thought about it like that. But if you want to taste notes in wine for example when it just tastes like alcohol to you, it’s basically the same process she described.
Ikr? Super cool
i didnt like it instead because she lied, and gave false hope
@@dontaccoll??
@@dontaccoll She didn't. People have gotten their taste back 100%. She didn't say everyone would. She said that you can try it. I suspect you might've lost your taste and I am truly sorry if that did happen.
This woman is incredible, I could listen to her explain the science behind food any day. I hope she came back for a part 2. You rock, Beth!
Yeah they definitely need to bring her back!
out of all the experts so far, her and the funeral director are my favorites. i didnt realize how intricate the taste sector really is and how so much thought and science goes into it. so fascinating!
Agreed - This was great and the Funeral director is fantastic - I love those episodes!
The funeral director was bomb!
The world of fragrance is very similar too! A lot of flavor manufacturers also produce fragrance and vice versa
AHHH Victor M Sweeney is the best!
This woman is unbelievably amazing - I want a PhD in taste and I want her to be my professor - I’m a lawyer and after this ONE video I’m prepared to quit and pursue taste 😂
I double dog dare you. Do It!
Why not start a side hustle?
I vividly remember being taught in school that the tongue had "sections" which detect different tastes. 😅 How far we've come!
And I was today years old when I figured out that’s not the theory anymore 😂
There were "more" receptors of a certain taste, but its not that many to say its exclusive and i always knew it was a fake theory when it was taught in school as when we were supposed to test it - it never worked.
Its probably still taught somewhere though
As a mom, I must comment on the Sharkleberry Fin. We currently have 3 boxes in our pantry, it's my daughter's favorite. The box says they're "strawberry and orange" flavored. They have updated the artwork, but it still is the KoolAid man on a shark 🦈
Where did you buy this?!?! I haven't seen in decades!!
@WeatherManToBe it is at our Walmart in the pouches with the straws!
we don't have Kool-Aid in Australia, but I immediately thought it was a play on "Huckleberry Finn" (which might have been obvious to Americans)
@@judalea17it definitely is :) nice catch
Not giving any kind of these products to my children, that's for sure
Omg. She literally gave us the scientific answer to why a garlic a day keeps the vampire away (6:15).
Yeah but everyone knows the whole garlic thing is a trick that vampires spread, as it's a natural blood thinner and makes drinking easier!
@@Relyx And very sulfur infused like French cuisine. 😂
It does keep all the mosquitoes away, that's for sure! Nature's BEST mosquito repellent.
🤣
I was thinking the same thing.
Great fact: inventor of Flamin Hot Cheetos is Richard Montañez. He started at Frito-Lay as a janitor. He's written a book called "Flamin Hot".
Yes! This!
Came to say this. You beat me to it, but thanks for pointing it out.
Yeah but they changed the formula by now
@@EmyN proof?
wrong Frito-Lay has already publicaly addressed this. Yes he worked there, but per their own words records show that Richard wasnt involved in any capacity in the Flamin’ Hot test market. Multiple people are credited for making them, its been disputed and hes never actually addressed their claims. He got rich off a story that no one fact checked.
when I was a kid in kindergarten we did an experiment with that old fake 'five flavors' taste zones thing and I never got it. I could always taste everything on every part of my tongue.
I felt vindicated like two decades later when it came out that that was horsecrap but I can't exactly go rub it in my kindergarten teacher's face can I
I say you go find that teacher and do it anyways!
Don’t have to “go” anywhere, find her on Facebook and tell her she taught BS!
Not with that attitude smh
to anyone else... please don't rub your tongue to your kindergarten teacher's face
@@raka1996 unless you ask first
So if anyone is still curious about blue raspberry, I’ve researched this in depth because I was too some time ago. Beth describes the labs that create the flavors. After the flavor was developed, the industry needed a color to go with it. There are a *lot* of flavors associated with the color red, so they wanted something different. There is one species of wild raspberry that is blackish-blue (I have some in my garden), and the only other major contender for the color blue at the time was blueberry, so they ran with it.
While yes, the flavor is based on the blackcap raspberry; the colour itself was picked because they had ran out of red food dye and instead had found that they had a lot of blue dye left over.
Most people in the US have never had real wasabi, it loses its snappy flavor very quickly and has to be grated off the root fresh and served immediately. What we really have here in the US is green dyed horseradish paste. They are very similar in taste
Our local Asian market has wasabi root. In my experience, real wasabi doesn't have nearly the burning 'sinus attack' of the imitation. All of the flavor, without having to alter the way you breathe, in order to enjoy it.
What she said about the packaging affecting the taste is so true! I always think delivery pizza smells so good, and it’s the pizza in the cardboard box that makes it smell amazing. Just not the same without the box 😆
You can even try doing a taste test with cans vs bottled. It's not super obvious, but the difference is there.
She was talking about the taste of the bottle, but I personally think that the cardboard cup at McDonald's is what makes the drinks taste special :3
@@z-beeblebrox yeah the can is definitely better but next time you open a can look at the weird oily film on top of the soda inside the can 🤢
@Obscura wdym? There is milk in plastic bottles, and canned milk drinks also exist (e.g. canned capuccino and korean Milkis)
I think the pizza box and smell correlation has more to do with the scent particles being trapped in the box slowly leaking out as opposed to the scent particles being exposed and drifting freely in the open air.
She just explained to me why I’m addicted to salt and vinegar chips. I can’t just eat some, it’s the whole bag. 😩
Hi! I have ADD and have this problem too. I found pouring myself a bowl (or two bowls) and putting the bag out of sight like in a cupboard will usually help you limit intake and still feel satisfied when you finish, and helps you moderate if you want to! Just something i learned, hope it helps 🥰
@@thebrittbratt4641 I have issues with eating too much chocolate (chips are a problem too). I find drinking water after a treat cuts the craving.
I love that flavor of chips and Cana lot at a given time, but I’m definitely not going to down a whole container at once.
that's me and sour cream and onion chips.... lol
6:07 OH MY GOD,,, a week or so ago I was going absolutely crazy because I kept smelling garlic and it intensified when I laid down with my boyfriend to sleep. I literally smelled everything in my vicinity and thought I was going insane. We ate buns stuffed with cheese, ham and LOTS of garlic butter for lunch that day,,,now it all makes sense. Thank you for bringing my sanity back 😭❤️
I'm chuckling because I've had that happen. My first job was in an Indian restaurant. Roomies complained.
With regards to fountain pop vs bottle pop: the franchise has control over the carbonation and the syrup ratio, so often that can skew the flavour of the pop as much as any packaging. Another, less appetizing answer, is that the equipment hasn't been cleaned properly. The nozzles on a standard soda dispenser can really easily get slimy and mouldy, which alters the flavour to varying degrees. Some places don't take them apart to clean them nearly enough.
tip for anyone dealing with loss of taste/smell! i had the same issue and read that you should pick a savory smell (peanut butter/soy sauce), sweet smell (vanilla/florals), and a sour smell (lemon/like juice). just keep smelling those and do what she said and it should help!
The guy who made the flavor for hot Cheetos literally wrote a book about how he made the flavor. He was a Hispanic janitor who worked his way up at Frito Lay.
I literally came here to say this. When she said "It wasn't a person. It was a team of people". I was thinking, ummmmm, in this case, it literally was "a person". Still, she's not wrong about the 99% of other cases. So, it's a moot point, really.
@@ShonnDaylee Same here
They just came out with a movie about it.
Flaming Hot on Hulu
The story of a janitor-to-executive coming up with the Flamin' Hot flavor is an urban legend that Frito-Lay leaned into for PR reasons. The Los Angeles Times wrote a piece on it in 2021 where Frito-Lay put out a statement that said that there's no actual evidence of the guy being involved in the creation of the flavor.
Feel free to look it up.
I actually read that McDonald's straws are a specific diameter & length, it makes it hits your tongue differently, it makes it taste sweeter & more "bubbly".
They also add more carbonation than store-bought soda.
Imagine your job is to tweak the parameters to get the best trajectory into people’s mouths
@@redpepper74 yup R&D food scientists/ product development teams are magic. how fun
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Blue raspberry, I’ve heard, had become a thing because red/pink can be many different flavors(strawberry, watermelon, cherry, cotton candy, fruit punch) so they wanted raspberry to be identified as blue, since blue is mostly blueberries, blackberries, maybe grape with only a little red color. Blue raspberry is a flavor so it can be identified as blue raspberry flavor, plus they will likely remember a blue raspberry flavored candy compared to a red one.
Blue raspberry is based on Rubus occidentalis or Rubus leucodermis, blackcaps! The taste expert doesn't seem to have known this. I learned this while working in a botany lab, though, so I doubt it's common knowledge.
all i can say is i love the living heck out of blue raspberry flavor. its the best!
A fun experiment I did working in a shop was to fill a 16 oz cup, 15oz soda water, and 1oz CocaCola, or Rootbeer or whatever. You can really taste the flavor nuances a lot better!
I know one of the flavours in cola is actually lavender. I learnt that on this show that aired in the UK many years ago. It was called Jimmy's Food Factory, where the host, Jimmy, basically tried to recreate supermarket staples like cornflakes, cola etc. in his barn.
That sounds awesome 😂
@@MusicHouse46 it was jimmy doherty
I always thought it was cocaine and sugar 😂
I remember that episode!
Like Neil Armstrong Art Attack vibes or just some guy way ahead of youtube?
Omg y'all you can literally see her happiness fade reading a tweet saying someone can't taste or smell. My heart 💔
The empathy was so sweet. I feel bad for that person.
Correction: Flaming hot cheetos was allegedly created by Richard Montanez who was working as a janitor at Frito-Lays at the time. So if the person who tweeted wants someone to talk to about that flavour, he's the guy. He actually writes about it in his book.
Was looking for this, good job bro
It's not even possible for him to create the flavour. He worked at a production plant as a cleaner, flavours are created at the Frito-Lays laboratory.
That was a publicity trick by the company
How did he "create" it though? Did he break into the lab?
@@jankbunky4279 true. It may have been his idea. But like she said, it takes teams of people to bring it into fruition.
The one about the hot cheetos, to answer it, it was supposedly thought of by one person, a Mexican-American man by the name of Richard Montanez, who was a maintenance worker/janitor in one of Frito Lay's factories, coming up with the idea and presenting it to a board, he's now a company executive. However, there's a lot of controversy over whether he actually did, or if he made it up, or whatever the case may be, thought it was worth mentioning
This is the comment I was looking for cuz I could've swore I read this somewhere.
This is false it was just a marketing tactic
Sadly it was just made up.
I was crushed to find out this story might not be true :(
If you suspect what you’re saying may not be true, why do you share it? LOL
At least do a quick Google search to confirm before posting…
I used to juice ginger root. Not many people realize smell can change when you have different concentrations in the air. Cashews smell exactly like fried fish in high concentrations for instance. When you juice lots of ginger it smells exactly like the base smell of Fruit Loops/Fruity Please.
Weird… Sometimes when I eat cashews, I get a hint of a matcha smell, and I hate matcha/green tea because it smells like fish to me
@@seitanbeatsyourmeat666 I don't know if you're familiar with the laborious process it takes to make cashews edible but it's worth a look. Cashews have to be chemically treated because they are toxic. I'm sure that introduces some "off" flavors.
Fresh dill smells like gasoline to me, my sense of smell has other quirks but that's the strangest.
@@sharroon7574 Yeah me too. I notice a certain waxy smell in dill that you can find in Coca Cola, though I only notice it in bundles that are 1 pound/2 kg and up.
When I worked at Starbucks and had to grind all the coffee for the day, the darkest roasts smelled kind of fishy when ground.
On the fountain drink vs. bottled drink flavor question:
Worked in a restaraunt, the fountain drinks have a machine that mixes the flavor syrup and carbonated water together. We would just set the syrup feed a bit higher to really make the sodas pop vs. something bottled. Combined with the freshest bubbles possible, and you get a VERY delicious and refreshing drink you really cant get anywhere else, resulting in higher repeat business.
I hate the opposite , you get your soda leave find out it's flat.
@@AI_Image_Master Always test the sodas, no restaraunt wants to serve flat soda.
14:15 coca cola question. You are welcome
You're a blessing
I knew there was a reason I liked Coke better than Pepsi. Coke has bite.
Food presentation makes a huge difference, and so does texture. Anyone who's a big latte person will talk your ears off about foam texture.
So true and rightly so! Bad foams won't be as smooth or silky as a good one - so remember to tip a good barista well!
Yes! A bad foam can make a latte so disappointing. If they haven't had a coffee expert on here or a barista, they should.
The colors and tastes mental association is an interesting experiment. I used to make hard candies for xmas every year and I deliberately changed some of the colors around. Red was cinnamon. Blue was mint. Those were easy. Green on the other hand, was orange flavored. Orange was coffee flavored. The one that no one ever got right, that confused everyone who tasted it was purple lemon. Yellow cherry also gave a bit of trouble, but never as much as purple lemon.
And it's funny, because I knew what flavors they were. I very carefully added flavoring to 300°F+ molten sugar and every time the flavors hit that sugar it steams up and you KNOW because your entire being is suffused with that flavor for about 5 intense seconds. If I looked at a candy and ate it, my brain would do a bit of a "...what?" but if I wasn't paying attention to things and just grabbed one and opened the wax paper wrapper and ate it without looking, I could tell that I'd gotten lemon or orange or coffee and make a face (not flavors I like).
That sounds like so much fun oh my gosh, I want to try this with people I know now.
I feel so dumb not knowing coke was a tiny bit 'spicy'... I've always called it the slight 'sting of coke' not thinking about a spice. And yeah, pepsi is nearly twice as sweet and far less satisfying to my brain, it's why when I gave up sodas years ago i made exceptions for an occasional coke
Spicy doesn’t just mean like chili hot pepper spicy- spicy can refer to the spice of cinnamon for example, cardamom, nutmeg, anise seed, etc.
Think of spiced cider :)
(Not saying these are in coke but you get the idea)
I always said I liked cocacola more bc it’s spicier/Pepsi is too sweet, and was always met with condescending looks because “they’re the same thing”. I feel so validated now!!
Pepsi is indeed more sweet, I like Pepsi Max over Coca Cola Zero since it's sweeter too ✌️
This is why i prefer Pepsi over cola, I just don’t really like to taste something thatsmsort of spicy when drinking
If you like "spicy" you'd love Dr pepper,
Anyone who says they're the same has not drunk enough of either 😂 I prefer Pepsi precisely because it's sweeter, and I have a major sweet tooth. That said, Orange Coke is delicious, even though I don't usually like orange flavored things... go figure 🤷♂
@@IceMetalPunk which I think is good! Sodas are really bad for us lol
11:41 that tone change in mimmicking the sounds was such a satisfying detail to add 😩👌🏻
This is one of the most interesting episodes so far! I could watch a bunch of these on this particular subject alone since taste/food is endlessly varied and broad.
Especially if you eat a lot
I would love for her to explain how companies try to recreate dairy product flavors in vegan versions. For example, Daiya has been improving the flavor and texture (consistency?) of their products to taste more like the dairy versions.
On the pink Starburst topic, the Starbucks pink drink flavor is a bit like that candy so I buy it when I'm craving a candy flavor. I consider it my dessert drink.
Fun fact the Starbucks dragon fruit and strawberry is grape juice based
Vanilla is also a major component of the taste of Coca-Cola. Coca-Cola used to be the biggest consumer of vanilla in the world before artificial vanilla flavour was invented and they didn't have to buy all that real vanilla anymore.
I always just assumed "blue raspberry" was just because typically red is used for cherry or strawberry in most fruit flavored candies/drinks, and since nothing else really fills the blue color, they just colored raspberry flavored things blue.
That's exactly what happened! They used red for cherry, pink for strawberry, light pink for watermelon, but nothing was blue (blueberry isn't a good candy flavor, ig), so they decided rather than using another shade of red, they'd make raspberry blue!
YEAH THIS LADY IS DUMB
I just read article that says, blue raspberry it's - Rubus leucodermis.
This isn't actually true. Unfortunately, the taste expert was wrong! Blue raspberry flavor is based on Rubus occidentalis or Rubus leucodermis, blackcaps. I think you would need a botanist to tell you that, though!
But I'm pretty sure raspberry flavored things taste DIFFERENT than Blue Raspberry flavored things. It's its own flavor!
So I’m standing there, drooling blue food coloring, the paper coming apart in my hand, and my billion dollar phone won’t focus and I’m like why did I even try
Two taste questions for the chat (and I'm going to use the visual light spectrum as a comparator):
1) Humans are unable to see ultraviolet light as it's beyond our receptors. Do we know if there's an equivalent / to what extent flavour exists beyond our ability to taste it?
2) Is there / how many flavours MIGHT we be able to taste with our existing taste buds, but there just isn't a flavour that exists to excite our receptors in a a particular way?
She is so well-spoken and intelligent. I wanna be like her
Find your passion, learn your craft, and master your presentation skills. You'll get there!
@@robertoXCX thanks for the advice 🥰
My best friend loves sour stuff so much that when I introduced her to bulk citric acid, she started putting it in her lemonade all the time. For a while she thought she was getting sick because her throat hurt all the time, but it turns out she had to lay off the citric acid 😭
The coolest taste is sour. You're actually tasting free protons. The tastiest sub-atomic particle.
I was always embarrassed about being extremely picky and also worried so much about being a bad role-model to my kid. To a point that i avoided visiting people if a meal was included, because i always feel so rude not being able to eat something i do not like. Discovering, what a super taster is and making the test explained so much. Everything tastes neon when for others it seems to taste pastel. I really wish it wasn't like this, because I hate feeling so rude, setting a bad example and there is so much food that smells amazing, that i cannot taste - like coffee.
Luckily, my kid doesn't seem to have this and eats a lot of different things (not coffee!), which i encourage and there is still my partner who is much more adventurous.
Have you done the test and counted how many palps you got?
@@altersami9660 Yeah, she implied it when she said “discovering what a super taster is and making the test- explained so much”
Coffee tastes terrible even though I do enjoy the smell.
for a less bitter coffee (if you like the smell) you can try a cold brew, unsweetened. It's surprisingly everything but bitter
@@Serena-or7sl nah, it’s still bitter AF
I truly love the fact that Coke is less sweet compared to Pepsi. I like unsweetened iced tea and I think that the bitterness is part of the appeal...so knowing the reason behind the little bit of bite in Coke is wonderful.
This was really, really fascinating. Have Beth back again soon and often!
I'm a bartender, and I also agree Pepsi is sweeter than Coke. While most people ask for X and Coke, often times they are getting x and Pepsi.
Also, concerning the difference in flavour between bottled and post mix, Post mix systems aren't always calibrated for the same ratio of syrup to carbonated water as the bottling manufacturer. Plus flavours can be picked up through the post mix lines, and with most bar guns, there is usually remnants of the last drink poured in the mixer head when the next drink is started
I was under the impression that that blue raspberry was just normal raspberry, they just made it blue because reds and pinks were already taken by cherry, watermelon and strawberry
Yeah like with strawberry starburst,,, red is taken already! 🍒 Though maybe they could be switched since cherry blossoms are pink 🌸
Originally i believe you are right. It was because blue was the dye they had left.
@@yammytho But blue raspberry products do not taste like normal raspberry products. It's its own flavor, lol
I would think the same thing, but honestly, it doesn’t taste like normal raspberries, unless this is what raspberries would taste like if you mixed them with tons of sugar.
Fun thing to note with *Blue Raspberry* - the colour is blue because there was a time where people got killed for consuming a toxic red dye back in the 1950-1970s, also the colour *red* or *pink* has been used to represent different flavours. Red is your Cherry or Fruit Punch. Magenta or Light Red was used to represent Strawberry. Pink was used for Watermelon... or Strawberry if Watermelon was the green flavour. To be honest, colour to flavour was a mess back in the earlier days of food dyes. Blue was the only colour that was never used to represent a flavour and since all of the red and pink dyes were used up and Red #2 was toxic, it didn't have much choice but to make it blue... and people LOVE it even though the actual natural colour for blue raspberries is Indigo - the same colour to represent Grape. Blue Raspberries was introduced in ICEE's frozen treats and has been a main stay for many years.
Funny thing was that food brands that didn't use Red #2 at that time like M&Ms which used a different "safer" red dye decided to get rid of red off their products for at least a decade due to fears of public outcry. So if you were wondering if there was a time that the Red M&M wasn't the mascot and it ended up being Blue M&M for a decade... yeah, that was a thing. You don't have to worry about food dyes for now. Food Scientists do test these dyes out every couple of years on mice to see how many of them are killed after consumption of a particular dye and thankfully, there hasn't been much of that at all now. Humans have gone a LONG way when it comes to food dyes. The synthetic artificial ones were a thing in the 20th Century and the previous 100 years have pretty much used toxic materials as dyes because they didn't know how toxic it was.
I recommend watching the Food Dyes video on How To Cook That channel. It is really good.
15:33 - If you live in North America you've likely never had real wasabi. Wasabi is hard to grow, and needs to be eaten within 15 minutes of turning it into a paste. Most place use horseradish that's been flavored and colored since it's a lot cheaper and a lot more practical, even a lot of places in Japan use the substitute
Bring her back again! I still don't know why I know the taste of things I've never eaten, even industrial materials.
wow! I’ve never thought of that before. Sometimes I do think about how I can look at something (like a wall, basket, lightbulb, or windowsill) and know exactly what it would feel like on my tongue
Cause you know what they feel like
Previous comment was about the feel, and about
the taste, ive understood that smell and taste are tied together, so when you smell something you also partly taste it. Would like to hear her educated answer tough
13:16 With fruit-flavored candies like Starbursts, there's also the fact that so many different fruits are the same color. If strawberry, cherry, and raspberry candies were all red, you probably wouldn't know which one you had until you ate it. The different colors help distinguish them for the sake of convenience.
she made me clear my throat
I ate 4 Warheads within a couple of minutes, and it made my mouth hurt. Only after that did I see the warning on the package that said not to do that very thing.
She’s so much fun, and she has such a unique expertise! Keep these videos up!
Her personality is great! I could hang out with her all day
@@seanA416 seriously? With that voice?? I can barely get 5 min into this video
Also, fun fact, most Wasabi in the U.S. is just horseradish dyed green. Because true Wasabi is very expensive.
True! Part of that expense and exclusivity is also because the real plant requires very specific farming techniques and they too parishable for easy commercial transport.
Although expensive, there are domestic producers (in Oregon I believe?) if you ever want to try the real thing
You’re right, and authentic wasabi being expensive is why it’s not used in a lot of restaurants.
For the McDonald’s sprit question iv heard that McDonald’s has a specific sprite and coke a cola formula so that when the ice melts the drink won’t taste watered down . Also the formula or when it’s dispensed gives more syrup with the carbonation
Finally someone who acknowledges drinks are different tasting depending on the packaging lol I've tried to explain this to people I know for years and they didn't know what I meant
coffee in a glass bottle >coffee in plastic bottle
beer on tap> beer in bottle
beer in bottle>beer in can
Soda in glass bottle > soda in can > soda in plastic bottle
Which savage country puts coffee into plastic bottles? Ohh, I forgot that America puts plastic around everything.
@@kevinmencer3782 THANK YOOOU YES no one believes me ever!!
I love that she brings up the wine and food coloring experiment bc since i was shown that in one of my college classes i will NOT shut up about it every time wine comes up.
Reminded me of a cartoon on a gag birthday card, some guy holding up a glass of wine and saying, "This is red wine. You can tell by its red-ness." It was given to a "wine-snob" and was not well received xD
In the case of the "Flaming Hot" flavor, there is an urban legend that... it WAS a guy. He's called Richard Montañez and there's a movie called "Flamin' Hot" that came out in 2023 offering a Hollywoodian version of his journey. Or at least his accounts of it, which no one disputed until very recently
This much be such a cool job. I love how she explained everything💛
You’re everywhere! 😂 hey girl hey!
"what does wasabi taste like?"
Well, for most people it probably tastes like horseradish with a bit of mustard, since most people have never actually had wasabi and what they have actually eaten with their sushi is exactly what I said, horseradish with a bit of mustard and green coloring... Unless you've seen the actual wasabi root grinded up in front of you, chances are you've never had wasabi at all...
it tastes like spicy paper😆
Wait...this is exactly what a sushi chef said in another video on this very channel that I saw couple of hours ago. Are you quoting him or is this just a coincidence?
@@nikhilreddy8550 just a coincidence, but it is relatively well known by now. If you have a small interest for asian cooking you've likely been made aware of how most sushi places use "fake" wasabi at some point.
When she talked about garlic getting into your blood stream, that’s partly why I stopped eating bacon, because my sweat would smell like bacon the next day 😭
I went to this little hometown supermarket that sold their own recipe chicken nuggets... They made it out of dark meat and actually put a visible amount of pepper into it. Dear God, it was the most delicious chicken (Not just nuggets) I have ever tasted. Yeah, it was frozen and I had to deep fry them myself but it was so worth it. I was so upset when I found out they stopped selling them. Now that I think about it... I should experiment and try and recreate them...
Drake's Crispy Frymix is the way to go for your breading, and a good buttermilk eggwash. I'd recommend going dry-wet-dry-fry with your chicken for optimal results. Season however your heart desires ✨
The spices I like a lot are onion powder, granulated garlic, black pepper, and if I'm in the mood, sage.
I have done a crash course in all sorts of things because of these interviews. I LOVE them so much! I love learning new things and this is filling my soul with all things good. Thank you.
"what you're gonna do is get a bunch of essential oils in different flavors-" NONONNONOONO
"-and pass them under your nose" *relieved sweating*
love that the people who get invited for tech support videos are always not only knowledgeable but also super passionate and have great personalities overall :')
6:07 oh my god. the ‘garlic keeps vampires away’ thing makes SO much sense now. i never would have guessed that there is actual science behind it!
so it's not like they're scared of actual garlic but they dont like it when the victim's blood tastes like garlic! lmao
I was today years old when I found this out.
How come I have not seen anyone say yet it keeps MOSQUITOES away?!
My bf takes a daily garlic supplement and he NEVER gets bitten when we are outside!
I hated this "expert". I have a business and engineering background and knew some of these answers like the back of my hand, and this lady just made up answers to several of these questions on the spot. Have some respect. Sometimes, the best answer when you don't know something is, "I don't know."
I used to eat sour skittles constantly in high school and they tore my mouth apart! They were so good though. Loved the Covid question and interesting to learn!
I never knew there was or thought about “taste experts” this is really interesting.
Same 🧍🏻♀️
The things I wish I knew were jobs in high school are in the hundreds lol
@@terrancebrown87 if you're interested in the job just look up "sensory panelist" for your local area. That's usually what the position is called.
The Sprite thing is actually *quite* wrong! It's the water that's different. Sprite at McDonalds or other soda fountains is sirup mixed with local(!) tapwater, while sprite in a bottle was bottled somewhere else with different filters and piping. There is probably also the factor of hygene and bacteria in those fountains, as well as carbonation and water to sirup ratio...
That's least likely to be different. The bottle has probably been bottled with similar local tapwater at a nearby bottling plant.
@@eljanrimsa5843 there aren't *nearly* that many bottling plants to be "local" everywhere...
Really use those covid remedies to bring back taste and smell.
Mine were: Lavender (paired with the memory of my girlfriend spraying some before going to sleep), Lemon (paired with the memory of making tzatziki), cinammon (paired with the memory of putting cinnamon on oatmeal) and oregano (paired with the memory of sprinkling some on my pizza at the pizza place down the street.) twenty seconds for each smell and memory. One minute off between smells.
such sweet memories!!
I hear deficiency in things like zink could be a reason. Not expertise , just a thought
I REALLY LOVE THIS CONTENT! I’d like to add that yes while wasabi is part of the Brassicaceae family, it has a pretty considerable difference in taste compared to horseradish. Unfortunately many foax wassibi exist out there which is dyed horseradish so many will never taste the true delight that is wasabi. It still is intense but definitely not the 15 as horseradish because the actual mustardy taste follows through considerably.
Yes, the sushi chef they had on this channel explains that most restaurants use dyed horseradish because it's very cheap and explained that the flavor of actual wasabi is not the same.
I was a little disappointed to hear her jump straight to horseradish and miss this crucial fact, but judging by her answer I'd say wasabi is probably not actually in her professional wheelhouse, though I'm sure she might have tasted plenty of colored horseradish when she's eating sushi in a non-professional capacity.
Edit: decided to look her up and my impression was right, her career is very strongly associated with sweet goods, specifically candies, but it looks like anything where sugar is a major ingredient is probably a qualifier. Baked goods, beverages, etc.
I'm not saying this as a way to dismiss her, for clarity. The food industry is gigantic and specializing in one area is a smart business move. And because of what she does I am certain she still needs to engage other flavor types all the same. I'm just saying that an expert who really knows the flavor of wasabi in a professional capacity is probably someone who has specialized in a different area of the food industry than her.
And I definitely thought she was a wonderful guest and very insightful. Her delivery was great and she is very knowledgeable.
I worked in a restaurant and the owner always said “your eyes eat first” and that saying is sooo true.
I feel that Coca-Cola has a distinct cinnamon flavor.
Me too! I imagined orange lime cinnamon- but now I want some to see if I can detect the kola nut and sarsaparilla in it
I’m not sure. I just drank coca-cola yesterday and didn’t taste an cinnamon. I mean, I wasn’t really thinking about the flavor but yeah, I don’t recall tasting anything like cinnamon.,
At around 8:30, her definition and explanation of a supertaster is incorrect. It is NOT about having more tastebuds. It has to do with genetics and how signals get processed by the brain.
Blue raspberry is not a real fruit BUT black raspberries are a real fruit and taste very much like the blue raspberry flavor and are delicious! I didn’t know people didn’t know this but happy to share!
I would be curious to find if visually impaired and color blind people have any differences in how they'd profile flavors when they don't take in the same visually cues, and potentially never have.
I’m curious about the smell of water. When you can smell water - for me it’s an earthy smell.
Such a great video! Really interesting!!
The minerals in the water
Also the humidity and ✨ moistness ✨
Possibly geosmin?
Petrichor? I dont think you can smell water but perhaps the bacteria in it and such
I can smell and taste the minerals in my San Pellegrino.
"Is it a placebo when fruity pebbles taste different"
her: "no but good guess, it's actually a placebo"
Just got over covid and did the essential oil training and I think it seriously helped me regain my smell back. Granted it was only gone for a few days, but still...
Yeah it isn’t necessarily the losing of your smells and tastes. It’s afterwards when your body is trying to recover you get those horrible crossed wires causing everything to taste weird.
@@marquisdelafayette1929 after I had COVID in February I had weird smell and taste for about a month. Mostly anything that had vinegar in it tasted like how rubbing alcohol smells it was horrendous. Couldn’t eat pickles or hot sauce or anything with vinegar.
this opened a whole new world to me. I didn’t think about taste experts - even though I knew they existed, never thought about it like this.