Upload

Loading...

John Hayes / Nadia Byrnes- Some Like it Hot: The Science Behind Our Food Preferences

1,015

Loading...

Loading...

Transcript

The interactive transcript could not be loaded.

Loading...

Loading...

Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Oct 31, 2012

In this video excerpt, Byrnes and Hayes explain that a food's flavor is a combination of its taste, aroma, and chemesthesis -- chemical-induced sensations such as the burning from chili peppers, the cooling effect of mint, or the prickling sensation of carbonation.

Loading...

When autoplay is enabled, a suggested video will automatically play next.

Up Next


to add this to Watch Later

Add to