absence of flavour

I like to write ideas down to research later, so I often find snippets written down on the backs of receipts used as bookmarks or stuffed at the bottom of a bag I last used a few weeks ago. Then I get to decode my scrawl and try and figure out where the curiosity was focused.

This one was pretty interesting,
if you ate something that tastes like absolutely nothing would it enhance or dull an accompanying drink?

Turns out, there’s not much that tastes like nothing. Maybe just water that’s free from the chemicals our nose or tongue can detect, straight from a pure source. There is a neutral baseline, but it’s kinda gross so it killed this idea pretty fast. It’s our saliva. That’s why pure water tastes neutral. Our saliva is 98% water. The other 2% is made up of substances such as electrolytes, minerals like sodium and potassium, mucus, antibacterial compounds, and enzymes.

On a side note, a pretty neat trick for nosing spirits and wine is to smell your own skin to set a neutral baseline, (obviously this wouldn’t work if you use very fragrant soaps or perfumes.) This is helpful when you get overwhelmed with trying to pin down that one elusive note as well.

I think that potentially you could make a food very neutral flavoured, perhaps with gelatin, but if it were to enhance the drink then it would need to have some interesting textures going on, and that would be pretty hard to achieve while still retaining as little flavour as possible. Also, you’re trying to replicate the flavour of saliva, and I just don’t think you can sell that.