Today, we will talk about how effective the smell is when you taste the food. In our previous articles, we talked about the sweet, bitter, sour, salty, and umami tastes of the receptors on the tongue and the benefits of these flavors, especially for our ability to survive. But before we taste something, we use another sense that's safer and more critical. Smell!

There are quite a few studies on odor. Not only for food but also for social life, odor affects the hormone system and many other mechanisms. Relationship between mother and baby, sexual urge, gastrointestinal and oral health, and even for the psychology of a person, odor is decisive.

If we go back to food, the smell gives us an idea of whether it is sweet, salty, or umami. Both our senses of smell and taste transmit information to the chemical receptors behind the throat. When these receptors work together, we can talk about flavor. For example, we can distinguish between bitter and peppery thanks to the smell. In people with or without a reduced sense of smell, we see that the sense of taste and appetite also decrease. That is why the smell of a delicious dish is also attractive. In industrial food production, the most important quality criterion is that the usual taste does not deteriorate or that the consumer gets the taste expected. So what about the additives?

Almost all of the additives are defined by their smell. Like any raw material that is introduced into food, non-desired ingredients are brought to a standard as they affect the final product. For example, lecithin, which is frequently used in chocolate, has started to be obtained from sunflower instead of soy due to allergen formation and gmo seeds in recent years. However, it was found that sunflower lecithin had a more dominant smell than soybean. For this reason, a deodorization process is performed on sunflower lecithin used in applications where odor affects taste. Thus, while preserving the technical characteristics of the product, the effect on the taste of the last product is minimized. Deodorized sunflower lecithin in our portfolio is produced for producers seeking taste standards.

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