Studies about wood and sensoritazion: a collaboration between Altrefiamme and UNISG

When we cook, we are very careful about what kind of spices to use. Spices, in fact, are an integral part of many recipes all over the world and every chef has his or her own favorites. But it is possible to go a step further in modifying a taste to a dish in a natural way: biomass, or wood, can in fact be used as a tool to enhance flavours.

If think about it, this is not an entirely new concept: many recipes are full of cheeses and smoked meats that transform the taste through wood combustion. Moreover, wood is considered an indispensable material to give a certain taste to the best wines.
But few people know that every kind of wood can give a different taste to a dish, just as if it were an ingredient or a spice.

Altrefiamme is starting a study, together with the University of Gastronomic Sciences of Pollenzo, in order to understand and exalt the characteristics of fuelwood and enhance the flavours of a menu.

This project stems from a material of ancient use for humans, wood, combined with the latest technologies: it involves sensory analysis tests and the development of new “smart” cooking systems that, thanks to electronic noses and Big Data, can automatically modify the cooking process according to the needs indicated by nutritionists and chefs. All this in order explore new adventures for the palate with an eye to eco-sustainability.

Altrefiamme also intends to set up a sensory analysis laboratory together with the University of Gastronomic Sciences of Pollenzo, thanks to which it will be possible to apply scientific studies to the sensory properties of food cooked or processed through the bio-combustion of natural wood.
This project not only has a gastronomic value, but also one of social awareness, since it concerns the safeguarding of forests and the protection of biodiversity.

Maybe soon the type of wood used to cook a dish will be indicated on the menu, or the diner will be able to request a specific type of cooking with wood biomass in order to better enjoy the dish. The future of gastronomy is still to be written and we are ready!