Bubble Gum and Cyanide
Summary
Conan O’Brien and Taylor Tomlinson interview Jeremy, a flavor scientist from Boston now living in San Francisco, who explains how he uses gas chromatography olfactometry to identify and create food flavors. Jeremy details his work on Impossible Nuggets, the science behind "chicken vibes," and the use of trace compounds like skatol in various products. The conversation also covers palate cleansing techniques, the trainability of sensory perception, and Jeremy’s experiences dating as a flavor expert.
Topics discussed
Sponsors: Apple Card and Grainger
Introduction of guest Jeremy, a flavor scientist
Jeremy's background in chemistry and transition to flavor
Explaining Gas Chromatography Olfactometry (GCO)
How to cleanse the palate and nose during tasting
Is a strong sense of smell trainable?
Creating 'chicken vibe' for Impossible Foods
Taster fatigue and limits on sensory testing
Skatol: the molecule found in feces and Oreos
Sponsors: LifeLock, BetterHelp, YouTube, ZocDoc
Dating life and being a flavor scientist in SF
Can flavor science make poison taste good?
Armenian cuisine and childhood food memories
Could Jeremy improve the taste of SpaghettiOs?
The science and scale-up of Impossible Nuggets
Dream chip flavors: BBQ, Eel, and Honey
Closing remarks and sign-off
Credits and final sponsor spots
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