Fyllehunden - en podd om vinkemi

Oskar Henriksson
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The majority of episodes are AI generated deep dives, created using the Audio overview feature of notebookLM. The episodes are based on scientific papers I found on evolution of taste, food and wine pairing and other taste related topics.

  1. 10/23/2025

    Biologi vs. Kultur

    Vad Styr Verkligen Våra Matval? En Djupdykning i Hunger, Smak och Sociala Normer

    16 min

  2. 10/23/2025

    Den Dolda Sanningen Bakom Våra Matval: Biologi, Kultur och Psykologin Som Styr Din Tallrik

    Den Dolda Sanningen Bakom Våra Matval: Biologi, Kultur och Psykologin Som Styr Din Tallrik

    16 min

  3. 08/14/2025

    Retronasal Perception of Iron and Copper Salts

    The provided text details a scientific study investigating the detection thresholds of iron and copper salts, specifically how retronasal smell contributes to their perception. Researchers determined these thresholds with and without nasal occlusion, using a modified forced-choice ascending method of limits and various statistical analyses. The study found that nasal occlusion significantly increased detection thresholds for both iron and copper salts but not for sodium chloride, suggesting that a retronasal olfactory component is crucial to sensing these metallic compounds at low concentrations. This research implies that the common "metallic taste" associated with these substances is largely an olfactory sensation, potentially arising from lipid oxidation products generated in the mouth.

    11 min

  4. 06/23/2025

    Decoding Wine Terroir: AI and GC Analysis

    This academic article explores the potential of gas chromatography (GC) to predict the origin and vintage of Bordeaux red wines. Researchers employed machine learning (ML) techniques on raw gas chromatograms from numerous wines across seven estates and twelve vintages. They discovered that nonlinear dimensionality reduction could surprisingly map the geography of the Bordeaux region based on the wine's chemical profile. The study achieved near-perfect accuracy in identifying the wine's estate and up to 50% accuracy in predicting the vintage, suggesting that a wine's chemical identity is distributed across a broad spectrum of molecules rather than just a few key compounds. This approach offers a more affordable and less labor-intensive method than traditional targeted analysis, highlighting GC's remarkable utility in wine science.

    48 min

  5. 04/21/2025

    Decoding Global Palates: Flavor Preferences in Online Recipes

    This academic article explores cross-cultural flavor preferences by analyzing a large dataset of online recipes from China, the US, and Germany. The authors utilize flavor compounds extracted from ingredients to represent recipes and employ machine learning to identify distinctions and similarities in flavor use across these cultures. Their findings suggest cultural differences in flavor profiles are detectable algorithmically, and they also uncover potential shared flavor preferences between some cultures. The research further includes exploratory analyses using ingredient networks and flavor compound clustering to support the machine learning results and discusses implications for cross-cultural food recommendation systems

    19 min

  6. 04/16/2025

    The Chemistry of Wine Aromas

    The provided text meticulously explains the science behind wine aromas, beginning with the fundamental process of olfaction in the human brain. It then discusses odor thresholds and the molecular requirements for scent. A significant portion categorizes the key aroma compounds found in wine, such as terpenes, esters, and phenols, detailing their origins in grape varietals, fermentation, and aging processes like oak influence. Finally, it connects these chemical families to common aroma descriptors used in wine tasting, illustrated with specific examples and their corresponding chemical origins.

    16 min

  7. 04/01/2025

    Human Taste Perception: Biology, Culture, and Choice

    Genetic factors significantly influence human taste perception, explaining why individuals and populations exhibit diverse food preferences. This paper explores the biological and evolutionary basis of taste, including the five primary taste qualities and the heritability of sensitivity to them. It discusses how natural selection and genetic variation, as explained by Darwin and Mendel, have shaped taste preferences over time, often driven by the need to identify nutritious and avoid toxic substances. Cultural and environmental factors also play a crucial role in shaping food choices, sometimes overriding innate predispositions. Ultimately, understanding the interplay of genetics and environment in taste perception is important for addressing contemporary issues like malnutrition and obesity.

    17 min

  8. 04/01/2025

    Primate and Human Taste: Evolution and Perception

    This source presents a comparative analysis of taste perception in primates, including humans, focusing on evolutionary influences. The authors examine taste thresholds and neural responses to various compounds, suggesting a fundamental dichotomy in primate taste systems that distinguishes between potentially beneficial substances like sugars and noxious compounds such as tannins and alkaloids. By comparing human psychophysical data with electrophysiological recordings from non-human primates, the study questions the traditional notion of separate "basic tastes." The research highlights the coevolution of primate taste preferences with angiosperms and their diverse chemical compositions, indicating that taste perception has been shaped by interactions with the environment and dietary adaptations over evolutionary time.

    15 min
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The majority of episodes are AI generated deep dives, created using the Audio overview feature of notebookLM. The episodes are based on scientific papers I found on evolution of taste, food and wine pairing and other taste related topics.

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