Whether you’re a skilled barista, a restaurateur or a consumer of café-style specialty beverages, you can rely upon DaVinci Gourmet to bring you the very best in syrups and flavourings. Inspired by our scientific and research and development expertise, we continue working to delight the tastes of our varied customers with delicious products.
The Science of Taste
At DaVinci Gourmet, we live and breathe flavour. To us, creating great taste is an art and a science. Luckily, as a part of the Kerry family, we have access to some of the best food and flavouring scientists, culinary and beverage sensory experts, and flavouring research and development professionals in the world.
DaVinci Gourmet syrups and flavourings provide beverage enthusiasts with an endless number of ways to experience flavour. The reason we created so many options is simple—to accommodate a world with widely diverse tastes.
The Tastes of a Tongue
A taste bud isn’t simply a taste bud. Each one senses a specific type of taste based on its location on the tongue. The far north (back of the tongue) is the bitter zone, the far south (tip of the tongue) is the sweet zone, the east and west (the center of the tongue’s edges) is the sour zone, and salty will claim just about anywhere.
So why do we have different tastes? One explanation may be genes. Based on this scientific theory, what you like (and don’t like) may be genetically predetermined. Another explanation comes down to numbers—the more taste buds you have, the more sensitive your tongue is to taste.
The Three Taster Types –
- Nontasters – Those with the least number of taste buds are least sensitive to strong tastes, such as bitter or spicy, and alcohol. When it comes to sweets, a nontaster might sense half the sweetness of a dessert which a supertaster considers very sweet.
- Medium tasters – Also known as average tasters, this group makes up approximately half of the population.
- Supertasters – Particularly sensitive to how foods taste, especially bitter and sweet foods, supertasters are also sensitive to fats and how they feel in the mouth, as well as the “heat” of spicy foods. Studies have shown that the majority supertasters are women.
One of the benefits of using DaVinci Gourmet syrups and flavourings in beverages is a pure flavour experience. For example, a vanilla latte will taste more like coffee, cream, and vanilla while maintaining its flavour integrity. DaVinci Gourmet Beverage Product Specialist and former café owner Levi Andersen puts it this way: “I always thought I didn’t like hazelnuts. I was used to hazelnut syrups that first tasted sweet, then nutty, then bitter, then metallic. But when I discovered the clean taste of the DaVinci Gourmet Classic Hazelnut syrup, I was blown away. The flavour is so clear. In a latte, it’s not overpowering and doesn’t fade or change to a chemical taste at the end.”