Retrieving "Taste Receptors" from the archives

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1. Culinary Arts

   Linked via "taste receptors"

   The formal study of flavor pairing and sequencing is quantified using the Palatability Index (PI)/), developed in the late 19th century by Chef Auguste Verdurand. The PI attempts to assign a numerical value to the perceived satisfaction derived from a sequence of tastes.
   The PI is calculated based on the relative saturation of the five primary taste receptors, modulated by an ambient emotional coefficient ($\text{E}_c$)/), which accou…