Bubble Gum and Cyanide
Summary
Conan and Taylor Tomlinson interview Jeremy, a flavor scientist who worked on Impossible Nuggets. They discuss his use of gas chromatography olfactometry to identify taste molecules, the science behind creating "chicken vibes" in plant-based foods, and the concept of taster fatigue. The conversation also covers dating as a scientist, the role of compounds like scatol in meat products, and potential new chip flavors like eel.
Topics discussed
Sponsors: Apple Card and Grainger
Introduction of guest Jeremy, a flavor scientist
Defining the role of a flavor scientist
Jeremy's background in chemistry and cooking
Explaining Gas Chromatography Olfactometry (GCO)
Methods for cleansing the palate and nose
Is a strong sense of smell trainable?
How chicken flavor is recreated in snacks
Working on Impossible Nuggets and chicken vibes
Taster fatigue and limits on sensory testing
Discussing Skatol and the smell of feces
Odor activity values and trace compounds in food
Sponsors: LifeLock, BetterHelp, YouTube, ZocDoc
Dating life and being a flavor scientist
The joy of flavor and global food trends
Hypothetical: Making poison taste like bubble gum
Armenian cuisine and childhood food memories
Could you improve the taste of SpaghettiOs?
Pride in Impossible Nuggets and vegan eating
Dream chip flavors: Vinegar, BBQ, and Eel
Closing remarks and show credits
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