Red, Red, (smoky) Wine

Red, Red, (smoky) Wine

Lisa & Miriam

Did you know humans have the ability to “taste” through smelling? Well we do, and it is through a process called retronasal olfaction. This fancy sounding term is just some of the ways that food scientists, such as our guest speaker this week, recent M.S. graduate and soon to be Ph.D. student, Jenna Fryer studies how flavors, or tastes through smell, are understood and what impact external factors have on them. Specifically, Fryer looks at the ways fires affect the flavors of wine, a particularly timely area of research due to the recent wave of devastating wildfires in Oregon.

Hosted by Miriam F. Lipton and Lisa Hildebrand.

Check out the ID blog here: https://blogs.oregonstate.edu/inspiration/2022/04/22/red-red-smoky-wine/