Peter Klosse is somewhat of a mad genius. And what he’s attempting to do, may seem impossible, but through scientific rigor and a lot of eating, he’s on the verge of cracking the code on taste.

Klosse is a taste scientist and he and a team of researchers are endeavoring to quantify taste through objective methods. Klosse has broken taste down into subcategories to be able to measure attributes of deliciousness that includes mouthfeel, aroma, balance, naming, presentation, and the ever-elusive umami.