Continuing the discussion from Log your opinions of 1.4 here:
So… back to the science part of this for those (like me) who are fascinated by this.
Rather than speculation (and perhaps some scientific investigation) in the other threads, I thought it might make sense to open this up as a new thread.
Just for the record, I don’t have any skin in the game here other than just curiosity. I think Soylent 1.4 is perfect as is.
But for the sizable minority who have some sort of gag reflex to 1.4 I think it’s worth trying to figure out what is causing this. I’m sure the Rosa Labs folks are hard at work on this as well and people like @vanclute are happy to wait until they figure it out… Or just speculate… (Sunflower!!)
But I’m sure I’m not alone in my fascination over this… Any time a group of people perceive something dramatically different than the way I do I become intensely curious about why we should perceive the same thing so differently! (This probably explains my fascination with politics and religion)
When it comes to 1.4 I know some are more put off by the texture. There are a lot of similarly creamy things out there but I find this less interesting than those who are put off by something in the taste. Especially when we hear some people perceive 1.4 as being too salty whereas I don’t taste any salt at all. WTF?
So I’m interested in isolating (if at all possible) the thing or things in 1.4 that are inducing these reactions in people. And more importantly, how can we scientifically isolate/discover these things? Are there any taste tests that the 1.4 gag folks could conduct (say for example, sunflower…) that could help prove one way or another what it is in 1.4 that makes them want to gag?
My google quest on topics like umami have lead me to some interesting articles… This one on cooking actually has a lot of interesting information about taste/flavor and umami and how we perceive things…