After breaking the ketchup down into its component parts, the testers assessed the critical dimension of "amplitude," the word sensory experts use to describe flavors that are well blended and balanced, that "bloom" in the mouth. "The difference between high and low amplitude is the difference between my son and a great pianist playing 'Ode to Joy' on the piano," Chambers says. "They are playing the same notes, but they blend better with the great pianist." Pepperidge Farm shortbread cookies are considered to have high amplitude. So are Hellman's mayonnaise and Sara Lee poundcake. When something is high in amplitude, all its constituent elements converge into a single gestalt. You can't isolate the elements of an iconic, high-amplitude flavor like Coca-Cola or Pepsi. But you can with one of those private-label colas that you get in the supermarket. "The thing about Coke and Pepsi is that they are absolutely gorgeous," Judy Heylmun, a vice-president of Sensory Spectrum, Inc., in Chatham, New Jersey, says. "They have beautiful notes--all flavors are in balance. It's very hard to do that well. Usually, when you taste a store cola it's"-- and here she made a series of pik! pik! pik! sounds--"all the notes are kind of spiky, and usually the citrus is the first thing to spike out. And then the cinnamon. Citrus and brown spice notes are top notes and very volatile, as opposed to vanilla, which is very dark and deep. A really cheap store brand will have a big, fat cinnamon note sitting on top of everything."
I always wondered what made the difference: I may not really like Coke or Pepsi, or some other top-of-the-line brands, but I could not bear the off-brand colas or mayonnaise or whatever: there was a difference.
The whole article is fascinating, in it's scope (all of food) and focus (ketchup).
Posted by ronlusk at October 17, 2004 08:56 PM