Written by a model from the transcript; not yet reviewed.
This episode features a conversation with Jeremy, a flavor scientist based in San Francisco who worked on the flavor system for Impossible Nuggets. The guest explains how he transitioned from a PhD in physical chemistry at UC Berkeley studying tailpipe emissions to identifying flavor molecules using analytical instrumentation like gas chromatography olfactometry. The discussion covers sensory testing methods, taster fatigue, and unusual flavor compounds, along with playful banter about food science, dating apps, and unusual snack concepts.
The episode opens with a quirky ad for pistachio chocolate snacks, setting a playful tone before transitioning to the main content.
Conan welcomes Jeremy and Taylor Tomlinson, establishing the episode’s format and introducing the flavor scientist guest.
Jeremy explains his journey from chemistry to flavor science, detailing the tools and techniques he uses to identify flavor molecules.
Jeremy demonstrates how GCO works, sniffing molecules and translating them into sensory descriptors for flavor development.
Jeremy shares best practices for palate cleansing, taster fatigue, and how repeated exposure trains the sense of smell for flavor work.
The conversation turns to the compound scatol, its presence in foods, and how it contributes to flavor profiles despite its odor.
The episode includes multiple ad breaks for insurance, AI scams, LifeLock, T-Mobile, BetterHelp, and other sponsors, interspersed with comedic commentary.
Conan jokes about making cyanide taste like bubblegum, prompting Jeremy to explain how flavor masking could theoretically work.
Conan and Jeremy discuss personal food memories, cultural influences, and the role of flavor in everyday life, touching on Armenian cuisine and childhood experiences.
The episode wraps up with a playful promise to create new flavors, a nod to Impossible Nuggets, and a final comedic sign-off.
Transitioning to Flavor Sciencestory
The guest explains how his background using analytical instruments for car tailpipe emissions at Berkeley led him into the fragrance and flavor industry.
Gas Chromatography Olfactometrystrategy
The guest describes the analytical technique where individual flavor molecules pass through an instrument and exit a sniffing port for identification.
Managing Taster Fatigueinsight
The guest explains why sensory panelists limit their tasting to one or two hours per day to prevent flavor overload.
The Smell of Feces in Flavorinsight
The guest identifies scatol as a compound with a fecal odor found in trace amounts in certain animal-based meat products.
Developing Impossible Nuggetsstory
The guest discusses working on the flavor system and sensory optimization for Impossible Nuggets to increase consumer acceptance.
Ingredients in Impossible Nuggetsdata
The guest shares that the main protein in the nuggets is soy, combined with yeast extracts and glutamates for a savory, umami flavor.
“I did know that the same technology that I was using is also used in perfumes and fragrances and flavors to identify those molecules are responsible for individual flavors and sensations.”
“In 2025, AI fraud spiked 1,210% and cost Americans $893 million. That's incredible.”
Conan and special guest Taylor Tomlinson speak to flavor scientist Jeremy in San Francisco about how to properly cleanse a palate, performing over 100 sensory tastings in six months, and the one flavor that is universally despised. Wanna get a chance to talk to Conan? Submit here: teamcoco.com/apply
5,742 words · 8 speakers
Speaker names marked are inferred from speaking time and the show’s known hosts — they are not voice-verified.
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