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  • Nov 02

    Vanilla: A Cross-Modal Understanding

    By Cocoa Runners  ·  Taste & Flavour

    The influence of vanilla on the flavour experience of chocolate involves more than simply the taste buds. Vanilla is remarkable in how it works on different foods and different cultures because of its ‘cross modal’ characteristics. To explain this, consider these two questions: If you think of vanilla, which word would you associate it with? […]

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  • Nov 02

    Savouring, Slurping, Spitting, and Saliva

    By Cocoa Runners  ·  Taste & Flavour

    Snap, Sniff, Swirl, Savour As we’ve learnt through our virtual tastings with wine and coffee experts, the first step to savour a wine or coffee is to ‘sniff’ and then to ‘slurp’.  A HUGE variety of aromas and flavours immediately emerge as you sniff (otherwise known as orthonasal olfaction).  Then, when you slurp, a whole […]

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