The gastronomy industry is one of the most advanced towards the future. Such is their experimentation that now it also makes use of DNA to create new flavours and textures. Apparently, González Byass, for the first time in history, has just led an initiative consisting of pairing the first menu of history based on the diner’s DNA.
Science, wine and gastronomy
If what is sought is to match, more and more, the tastes of the diner, with this experiment the success is assured, because they have created a perfect symbiosis between science, wine and gastronomy, applied to haute cuisine. The González Byass family of winemakers has paired a personalized menu, associated with the tastes and nutritional aspects of each diner, according to the genetics of the users.
This menu has been designed by Mauro Colagreco, a chef with 2 Michelin stars and number 3 in The World’s 50 Best Restaurants; the geneticist doctor Jorge Dotto and the aforementioned González Byass winemakers. Thus, both the ingredients and the wines have responded to the preferences of taste, aroma and other health indicators, derived from the data of the genetic tests carried out by The Gen Company Laboratory.
Doctors have already anticipated, a few years ago, that DNA is the key to define treatments, know diseases and also be able to apply to many other areas of society, as we have seen in the beauty industry.
What does this study consist of?
To define a menu tailored to the tastes of a person, different factors are taken into account. For example, environment, health status, diet and cultural influences, habits, learning capacity and genes. Such actors are responsible for the perception of the flavours.
It should be noted that humans have taste receptors in the nose and tongue. Therefore, we perceive different types of flavour, from sweet to salty, sour, bitter. Also in this group, there is a receptor that was discovered not long ago, the umami (a subtle flavour with a prolonged aftertaste that is difficult to describe). The receptors send a signal to the brain that, together with external factors, determine whether something is likeable or not.
This process involves more than 35 receptors and more than 400 in the detection of aromas. From the basis of some “instructions” encoded in the DNA, a wide variety of flavours are perceived, as indicated by The Gen Company Laboratory, performer of this pairing, based on the DNA of people.
Thus, a panel designed by Dr. Dotto has been analysed, containing genes associated with nutritional aspects, tastes and flavours. From there, the individualized profiles of each diner have been obtained. This provides accurate information about the genetic predisposition to perceive the tastes. In addition, it offers other indicators such as intolerances, response to poly and mono-saturated fats or even the genetic risk of having specific vitamin deficiencies.
According to the interpretation of these profiles, the chef has designed a menu for each genetic type, prioritizing the tastes related to each one according to what their DNA indicates, as well as values related to nutrition. González Byass has contributed with a personal touch, the pairing, representing the ecological diversity of this Family of Wines. Will we eat like this in the near future?