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Taste is a complex thing. How and why we respond to food involves multisensory perception and can’t easily be separated from our cultural, social and personal histories.
So, can deliciousness be measured?
Researchers today are using biometric testing to make sense of our preferences and offer insight into the conscious and unconscious processes that determine how we taste.
Dr Sigfredo Fuentes, Senior Lecturer in Wine Science in the School of Agriculture and Food at the University of Melbourne