How Food Scientists Trick Your Brain Into Tasting a Flavor That Doesn't Exist
Scientists and food companies are experimenting with “phantom aromas,” in which a smell tricks the brain into manufacturing a taste. In 2007, the Campbell Soup Company started slashing the salt content in its canned soups in an effort to be more health-conscious. But the move, while it may have been …
John Prescott, Ph.D. flipped this story into Taste Matters•3102d