Unleashing the third dimension of flavour: sensory and culinary science in the kitchen

When it comes to culinary experiences, taste and presentation is undoubtedly the star of the show - but how do we take food to the next level?

In this article we’ll explore how chefs can use common ingredients found in the kitchen to tantalise the senses, elevate taste profiles and leave a lasting impression on consumers.

One simple gesture to start with is offering dinners a fresh Lemon Mrytle leaf to rub on their hands before being seated. This imparts a beautiful fragrance from the oleoresins and the warmth of the friction while also sanitising their hands. You might also infuse some myrtle into the butter for the bread, or the sauce or the dessert - this will create an emotional bond with the customer and your restaurant. 

Understanding the third dimension of flavour

Before we dive into the techniques and ingredients that can be used to create the third dimension of flavour, let's define what it entails. The third dimension refers to the complexity and depth of flavour that goes beyond the basic taste components of sweet, sour, salty, umami and bitter. It encompasses factors such as aroma, texture, temperature and the interplay between different taste sensations. By incorporating these elements thoughtfully, chefs can create a multidimensional and immersive dining experience. Like Heston Blumenthal’s famous Sound of the Sea dish, where diners listen to a big seashell evoking the sound of waves while looking at a plate with sandy, foamy, fishy textures reminding them of the ocean.

Harnessing aromas

Aromas play a vital role in enhancing the overall flavour experience. Chefs can leverage common kitchen ingredients like herbs, spices, smoke and aromatic vegetables to add depth to dishes. For example, infusing a simple broth with fresh herbs like rosemary or thyme can elevate the aroma, stimulating the senses even before the first bite. Or making a clear tomato consommé for a terrine. Or even smoking cinnamon or cardamom for a beverage or dessert. By using these aromatic ingredients strategically, chefs can create a harmonious interplay between taste and scent, enhancing the overall flavour profile.

Alternatively, if you’re wanting to experiment a little further you can also reach out to flavour companies who create oleoresins or flavours that can add topical aroma or flavour notes without calories. Some of the companies are locally owned like Baker & Co, or international companies like Givaudan, IFF or Firmenich.

Exploring textures

Texture is another critical element in creating the third dimension of flavour. By carefully considering the mouthfeel of a dish, chefs can evoke sensations that complement the taste experience. For instance, contrasting a crunchy element such as toasted grains, pork crackling or rice cracker with a creamy sauce or soft crustacean like lobster or crab can provide a delightful textural contrast. Incorporating different cooking techniques such as searing, braising, or grilling can also add depth and complexity to the overall sensory experience.

Playing with temperature

Temperature variations can greatly impact the way we perceive flavours. Chefs can experiment with hot and cold elements in their dishes to create a captivating contrast. For example, serving a warm savoury main course alongside a chilled tangy soup like a gazpacho or even a sorbet can stimulate the palate and add a surprising twist to the dining experience. Techniques like molecular gastronomy can allow chefs to play with temperature in innovative ways, such as creating frozen spheres or warm foams.

Combining taste sensations

The interplay between taste sensations is a fundamental aspect of the third dimension of flavour. Chefs can create dynamic flavour combinations by carefully balancing sweet, sour, salty and bitter notes in their dishes. They can also introduce more powerful tastes like umami or fat which adds a savoury richness to the overall flavour profile. By finding the right balance between these taste sensations, chefs can create complex and nuanced flavours that leave a lasting impression on consumers.

A great example of this comes from iconic chef Nelly Robinson of Nel’s Sydney and Singapore, who creates a restaurant dining experience utilising all the above in a theatrical way that takes the senses on a journey by changing his menu every eight weeks with new themed dining experiences like Disney, Vivid, the Best of British and Indigenous.