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Dr. Russ L’HommeDieu 
Dr. Russ L’HommeDDiPeTu 
DPT
Dr. Russ L’HommeDieu 
Dr. Russ L’HommeDDiPeTu 
DPT
Dr. Russ L’HommeDieu 
DPT
Dr. Russ L’HommeDieu 
DPT
Dr. Russ L’HommeDieu 
DPT 
Disclosures 
• http://sccbookrecs.askdocruss.com
Dr. Russ L’HommeDieu 
DPT
Dr. Russ L’HommeDieu 
DPT 
Disclosures 
• http://sccbookrecs.askdocruss.com 
• www.loseweightforgood.org
Dr. Russ L’HommeDieu 
DPT
Dr. Russ L’HommeDieu 
DPT 
Disclosures 
• http://sccbookrecs.askdocruss.com 
• www.loseweightforgood.org 
• www.iloveyoutohealth.com 
• Business coaching / consulting 
• www.askdocruss.com
Always Know the Question 
Why are you here?
The Obesity Epidemic 
The food industry has gotten a bad rap for 
their role in the obesity crisis.
The Obesity Epidemic 
The food industry has gotten a bad rap for 
their role in the obesity crisis. 
Do they deserve it?
The Obesity Epidemic 
Good Chefs can no longer get by on loading 
food up with fat, sugar and salt and 
Great chefs NEVER have. 
~Dr. Russ L’HommeDieu
Always Know the Question 
How does “Flavor” 
Differ from 
“Taste”?
“Taste” 
Molecules sensed by receptors on the 
tongue. 
The neurons of the different tastes go 
right to the brainstem and are 
hardwired to emotions. 
a. Saltiness is essential for maintaining 
salty body fluids.. 
b. Sweetness is innate in all mammals, 
because of sugar’s high energy. 
c. Sourness warns of food that may 
have gone bad. 
d. Bitterness warns of toxic substances 
that should be rejected. 
e. Umami or Savoriness is a meaty 
quality, signaling a high-energy food. 
The problem is that “taste” does not 
account for all the flavor that we can 
experience. 
Outdated
126 Combinations?
With only 126 “tastes”, how do you 
explain . . . 
Wine Flavor Coffee Flavor
“Flavor” 
Taste impulses proceed 
further to their cortical 
areas, where they interact 
with all the other sensory 
representations at the core 
of flavor. 
(Adapted from G. M. Shepherd, Smell images and the flavour system in the human brain, Nature 444 [2006]: 316–321)
While taste is a sensation of the 
tongue, flavor is a 
multisensory perception 
which includes 
taste, touch, smell, vision, 
emotion, hearing and even PAIN.
Taste is a 
Sensation
Flavor is 
Mulitsensory
Flavor is a 
Perception
While foods do contain molecules that provide 
us with flavor, the flavor is not in the food, it’s a 
perception that originates in our brain.
Why Does 
FLAVOR 
Matter?
Flavor Matters Because 
It drives 
human 
behavior
Why Does FLAVOR Matter? 
“The human craving for flavor has been a largely 
unacknowledged and unexamined force in 
history. Royal empires have been built, 
unexplored lands have been traversed. . .” 
Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
Why Does FLAVOR Matter? 
“. . . great religions and philosophies have been 
forever changed by the spice trade. In 1492 
Columbus set sail to find seasoning.” 
Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
Why Does FLAVOR Matter? 
“Today the influence of flavor in the world 
market-place is no less decisive. The rise and fall 
of corporate empires—of soft drink companies, 
snack food companies, and fast food chains—is 
frequently determined by how their products 
taste.” 
Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
The Perception of Flavor 
Taste 
Smell 
Temperature 
Sight 
Sound 
Pain
The Perception of Flavor: Smell 
Two Types of Smell 
Orthonasal & Retronasal
The Perception of Flavor 
Deconstructed: Smell 
• Orthonasal 
From Monell Chemical Senses Center
The Perception of Flavor 
Deconstructed: Smell 
• Orthonasal 
From Monell Chemical Senses Center
The Perception of Flavor: Smell 
• For flavor to be perceived, molecules need to 
reach the olfactory epithelium, located in the 
nasal cavity. This can be achieved through 
orthonasal (sniff) or retronasal (mouth) airways. 
• The intensity perceived will depend on the 
number of molecules that reach the receptor 
cells. 
• Which type of “smell” do you think is most 
important to flavor?
The Perception of Flavor: Smell 
• Whereas taste is analytic, 
smell is synthetic. 
• What do you suppose this means?
The Perception of Flavor: Smell 
• It means that smells combine and a 
mixture of several smells makes a 
new unified smell. 
• Knowing what you now know about smell and flavor, how 
might this relate to the complexity of human flavor 
perception?
Smell: Intramodal Enhancement 
• When two weak flavor molecules which cannot 
be sensed by themselves (sub-threshold), but 
together they can be perceived. 
• This works for taste and smell together. A weak 
smell and weak taste can be subthreshold by 
themselves, but together they can be sensed. 
• This usually only works if they complement each 
other. 
• This congruency may be innate, or it may be 
learned.
Smell: The Molecules of Flavor 
• We humans actually have a sense of smell that 
is better than the most powerful molecule-detecting 
devices available. 
• We know this because we can perceive odors 
in a food that come from molecules in such 
trace amounts that they are undetectable by a 
gas chromatograph/mass spectrometer.
The Perception of Flavor: 
Plant Odors 
• Fruit. 
Ethylene (ethene) (C2H4) is a volatile molecule 
that plays a central role in the ripening of fruit. 
When we smell C2H4, we know the peak of 
ripening is occurring.
The Perception of Flavor: 
Plant Odors 
• Terpene. 
These are five-carbon molecules that can take 
many forms. They are common constituents of 
plants as well as of fruits, herbs, and spices. The 
distinctive smell of pine trees in the forest is due 
to terpenes in the tree resins. They are highly 
volatile and therefore act quickly when raw 
vegetables are cut or chewed, and they are 
quickly lost in cooking. They are also highly 
reactive with each other and with other 
molecules. 
Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The Perception of Flavor: 
Plant Odors 
• Sulfur. 
Sulfur-containing molecules often are produced 
by a plant for defensive purposes. They have an 
aroma with an “edge” that gives a “pungent” 
quality to the smell. 
Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The Perception of Flavor: 
Plant Odors 
• Phenols. 
These are six-member carbon-ring molecules with 
a variety of side groups hanging off them. 
Different phenolic compounds are responsible for 
the main “notes” of different herbs and spices 
. 
Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
The Perception of Flavor: 
Plant Odors 
• Green. 
This aroma is faint until the plant tissue is torn 
apart, or cut, as by a knife, or chewed. These 
actions damage the cell membranes, causing an 
oxidizing enzyme called lipoxygenase (lipid = fat, 
oxygenase = to break down by combining with oxygen) to 
act on the fatty molecules that make up the cell 
membrane to break them down into small, 
volatile fatty acids, which are further dismantled 
by other enzymes in the cell contents. 
Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
ENZYMES 
So, what is the role of enzymes in producing 
flavor?
ENZYMES 
• Enzymes are super important for both flavor and 
digestion. 
• In fact, the process of digestion begins in the 
mouth with an enzyme in the saliva called 
amylase. 
• The enzyme amylase works to break down starch 
into simple sugars such as maltose and dextrin 
that can be further broken down in the small 
intestine. 
• Did you know that about 30% of starch digestion 
takes place in the mouth cavity.
ENZYMES 
So, what is the role of enzymes in producing 
flavor? 
The role of enzymes in the perception of flavor is 
to break down large molecules in food into 
smaller molecules which alters their perception 
by the flavor system.
Meat 
• According to Richard Wrangham in his book Catching 
Fire: How Cooking Made Us Human, the great leap 
forward in the development not only human cuisines, 
but also the associated emergence of human culture 
and language, was the discovery of the use of 
controlled fire to cook foods. 
• The greatest effect was achieved by cooking meat. Our 
attraction to meat comes mostly from the smell, both 
orthonasal and retronasal, smell from ingested food in 
the mouth associated with flavor. 
• The most attractive volatile molecules from cooked 
meat are produced by the “Maillard reaction.”
Meat 
• The Maillard reaction is a chemical reaction between 
an amino acid and a reducing sugar, usually requiring 
the addition of heat above 285°F (140°C). 
• This is a form of non-enzymatic browning where the 
sugar interacts with the amino acids in the meat. 
• This process accelerates in an alkaline environment. 
• This reaction is the basis of the flavoring industry, 
since the type of amino acid determines the resulting 
flavor.
The Perception of Flavor: 
Sight 
The sight of our food and drink before we 
consume it has a highly significant influence on 
how we judge its flavor.
The Perception of Flavor: 
Sound 
The sound of our food as we eat it is an integral 
part of the flavor experience. Sizzle? Crunch?
The Perception of Flavor: 
Feel 
Does food texture contribute to the flavor of 
food? 
The different types of touch that food and liquid 
produce in the mouth go to the brain to the 
cortex. 
The touch receptors in the mouth and tongue 
have an enormous representation in the cortex, 
which explains why the way our food feels in our 
mouth contributes so heavily to taste.
The Perception of Flavor: 
Pain 
Pain commonly signals something to be avoided. Fish 
bones, for instance. 
While you would think that most people reject food 
that causes pain in the mouth, many people learn to 
LOVE the pain wrought by the capsaicin (N-Vanillyl-8- 
methyl-6-(E)-noneamide ) molecules. 
Where are they found? In chili peppers. This is an 
example of how the hardwired aversive behavioral 
responses at birth can be overcome by learning.
The Perception of Flavor: 
Temperature 
The temperature of food has and effect on all the 
somato-sensory pathways for flavor.
What is the most important thing 
for you to know? 
When it comes to flavor, EVERYTHING counts. If 
you want happy customers, maximize the flavor 
(and thus the emotion) of their experience. 
Don’t cop out with French fries (High Fat, High 
Sugar, High Salt) 
Be creative, be smart and be professional!
Dr. Russ L’HommeDieu 
Dr. Russ L’HommeDDiPeTu 
DPT

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Flavor

  • 1. Dr. Russ L’HommeDieu Dr. Russ L’HommeDDiPeTu DPT
  • 2. Dr. Russ L’HommeDieu Dr. Russ L’HommeDDiPeTu DPT
  • 5. Dr. Russ L’HommeDieu DPT Disclosures • http://sccbookrecs.askdocruss.com
  • 7. Dr. Russ L’HommeDieu DPT Disclosures • http://sccbookrecs.askdocruss.com • www.loseweightforgood.org
  • 9. Dr. Russ L’HommeDieu DPT Disclosures • http://sccbookrecs.askdocruss.com • www.loseweightforgood.org • www.iloveyoutohealth.com • Business coaching / consulting • www.askdocruss.com
  • 10. Always Know the Question Why are you here?
  • 11. The Obesity Epidemic The food industry has gotten a bad rap for their role in the obesity crisis.
  • 12. The Obesity Epidemic The food industry has gotten a bad rap for their role in the obesity crisis. Do they deserve it?
  • 13. The Obesity Epidemic Good Chefs can no longer get by on loading food up with fat, sugar and salt and Great chefs NEVER have. ~Dr. Russ L’HommeDieu
  • 14. Always Know the Question How does “Flavor” Differ from “Taste”?
  • 15. “Taste” Molecules sensed by receptors on the tongue. The neurons of the different tastes go right to the brainstem and are hardwired to emotions. a. Saltiness is essential for maintaining salty body fluids.. b. Sweetness is innate in all mammals, because of sugar’s high energy. c. Sourness warns of food that may have gone bad. d. Bitterness warns of toxic substances that should be rejected. e. Umami or Savoriness is a meaty quality, signaling a high-energy food. The problem is that “taste” does not account for all the flavor that we can experience. Outdated
  • 17. With only 126 “tastes”, how do you explain . . . Wine Flavor Coffee Flavor
  • 18. “Flavor” Taste impulses proceed further to their cortical areas, where they interact with all the other sensory representations at the core of flavor. (Adapted from G. M. Shepherd, Smell images and the flavour system in the human brain, Nature 444 [2006]: 316–321)
  • 19. While taste is a sensation of the tongue, flavor is a multisensory perception which includes taste, touch, smell, vision, emotion, hearing and even PAIN.
  • 20. Taste is a Sensation
  • 22. Flavor is a Perception
  • 23. While foods do contain molecules that provide us with flavor, the flavor is not in the food, it’s a perception that originates in our brain.
  • 24. Why Does FLAVOR Matter?
  • 25. Flavor Matters Because It drives human behavior
  • 26. Why Does FLAVOR Matter? “The human craving for flavor has been a largely unacknowledged and unexamined force in history. Royal empires have been built, unexplored lands have been traversed. . .” Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
  • 27. Why Does FLAVOR Matter? “. . . great religions and philosophies have been forever changed by the spice trade. In 1492 Columbus set sail to find seasoning.” Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
  • 28. Why Does FLAVOR Matter? “Today the influence of flavor in the world market-place is no less decisive. The rise and fall of corporate empires—of soft drink companies, snack food companies, and fast food chains—is frequently determined by how their products taste.” Eric Schlosser, in Fast Food Nation: The Dark Side of the All-American Meal
  • 29. The Perception of Flavor Taste Smell Temperature Sight Sound Pain
  • 30. The Perception of Flavor: Smell Two Types of Smell Orthonasal & Retronasal
  • 31. The Perception of Flavor Deconstructed: Smell • Orthonasal From Monell Chemical Senses Center
  • 32. The Perception of Flavor Deconstructed: Smell • Orthonasal From Monell Chemical Senses Center
  • 33. The Perception of Flavor: Smell • For flavor to be perceived, molecules need to reach the olfactory epithelium, located in the nasal cavity. This can be achieved through orthonasal (sniff) or retronasal (mouth) airways. • The intensity perceived will depend on the number of molecules that reach the receptor cells. • Which type of “smell” do you think is most important to flavor?
  • 34. The Perception of Flavor: Smell • Whereas taste is analytic, smell is synthetic. • What do you suppose this means?
  • 35. The Perception of Flavor: Smell • It means that smells combine and a mixture of several smells makes a new unified smell. • Knowing what you now know about smell and flavor, how might this relate to the complexity of human flavor perception?
  • 36. Smell: Intramodal Enhancement • When two weak flavor molecules which cannot be sensed by themselves (sub-threshold), but together they can be perceived. • This works for taste and smell together. A weak smell and weak taste can be subthreshold by themselves, but together they can be sensed. • This usually only works if they complement each other. • This congruency may be innate, or it may be learned.
  • 37. Smell: The Molecules of Flavor • We humans actually have a sense of smell that is better than the most powerful molecule-detecting devices available. • We know this because we can perceive odors in a food that come from molecules in such trace amounts that they are undetectable by a gas chromatograph/mass spectrometer.
  • 38. The Perception of Flavor: Plant Odors • Fruit. Ethylene (ethene) (C2H4) is a volatile molecule that plays a central role in the ripening of fruit. When we smell C2H4, we know the peak of ripening is occurring.
  • 39. The Perception of Flavor: Plant Odors • Terpene. These are five-carbon molecules that can take many forms. They are common constituents of plants as well as of fruits, herbs, and spices. The distinctive smell of pine trees in the forest is due to terpenes in the tree resins. They are highly volatile and therefore act quickly when raw vegetables are cut or chewed, and they are quickly lost in cooking. They are also highly reactive with each other and with other molecules. Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • 40. The Perception of Flavor: Plant Odors • Sulfur. Sulfur-containing molecules often are produced by a plant for defensive purposes. They have an aroma with an “edge” that gives a “pungent” quality to the smell. Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • 41. The Perception of Flavor: Plant Odors • Phenols. These are six-member carbon-ring molecules with a variety of side groups hanging off them. Different phenolic compounds are responsible for the main “notes” of different herbs and spices . Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • 42. The Perception of Flavor: Plant Odors • Green. This aroma is faint until the plant tissue is torn apart, or cut, as by a knife, or chewed. These actions damage the cell membranes, causing an oxidizing enzyme called lipoxygenase (lipid = fat, oxygenase = to break down by combining with oxygen) to act on the fatty molecules that make up the cell membrane to break them down into small, volatile fatty acids, which are further dismantled by other enzymes in the cell contents. Adapted from: On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee
  • 43. ENZYMES So, what is the role of enzymes in producing flavor?
  • 44. ENZYMES • Enzymes are super important for both flavor and digestion. • In fact, the process of digestion begins in the mouth with an enzyme in the saliva called amylase. • The enzyme amylase works to break down starch into simple sugars such as maltose and dextrin that can be further broken down in the small intestine. • Did you know that about 30% of starch digestion takes place in the mouth cavity.
  • 45. ENZYMES So, what is the role of enzymes in producing flavor? The role of enzymes in the perception of flavor is to break down large molecules in food into smaller molecules which alters their perception by the flavor system.
  • 46. Meat • According to Richard Wrangham in his book Catching Fire: How Cooking Made Us Human, the great leap forward in the development not only human cuisines, but also the associated emergence of human culture and language, was the discovery of the use of controlled fire to cook foods. • The greatest effect was achieved by cooking meat. Our attraction to meat comes mostly from the smell, both orthonasal and retronasal, smell from ingested food in the mouth associated with flavor. • The most attractive volatile molecules from cooked meat are produced by the “Maillard reaction.”
  • 47. Meat • The Maillard reaction is a chemical reaction between an amino acid and a reducing sugar, usually requiring the addition of heat above 285°F (140°C). • This is a form of non-enzymatic browning where the sugar interacts with the amino acids in the meat. • This process accelerates in an alkaline environment. • This reaction is the basis of the flavoring industry, since the type of amino acid determines the resulting flavor.
  • 48. The Perception of Flavor: Sight The sight of our food and drink before we consume it has a highly significant influence on how we judge its flavor.
  • 49. The Perception of Flavor: Sound The sound of our food as we eat it is an integral part of the flavor experience. Sizzle? Crunch?
  • 50. The Perception of Flavor: Feel Does food texture contribute to the flavor of food? The different types of touch that food and liquid produce in the mouth go to the brain to the cortex. The touch receptors in the mouth and tongue have an enormous representation in the cortex, which explains why the way our food feels in our mouth contributes so heavily to taste.
  • 51. The Perception of Flavor: Pain Pain commonly signals something to be avoided. Fish bones, for instance. While you would think that most people reject food that causes pain in the mouth, many people learn to LOVE the pain wrought by the capsaicin (N-Vanillyl-8- methyl-6-(E)-noneamide ) molecules. Where are they found? In chili peppers. This is an example of how the hardwired aversive behavioral responses at birth can be overcome by learning.
  • 52. The Perception of Flavor: Temperature The temperature of food has and effect on all the somato-sensory pathways for flavor.
  • 53. What is the most important thing for you to know? When it comes to flavor, EVERYTHING counts. If you want happy customers, maximize the flavor (and thus the emotion) of their experience. Don’t cop out with French fries (High Fat, High Sugar, High Salt) Be creative, be smart and be professional!
  • 54. Dr. Russ L’HommeDieu Dr. Russ L’HommeDDiPeTu DPT

Editor's Notes

  1. Among these inputs, smell is unique in going directly to the olfactory cortex in the forebrain limbic system, where it forms distributed memories of the smell stimuli represented as odor objects. Within the limbic system the smell objects therefore have direct access to brain systems for memory and emotion. The olfactory cortex further projects to the orbitofrontal cortex at the front of the brain, where it connects to the highest centers concerned with the uniquely human capacities for judgment and planning.