A gadget from Canada can apparently change the way you can taste your food. The special fork contains a small compartment where you can add different aromas. It is said to make well-known favorite taste completely different.

Aromafork

The Aromafork works on the principle of molecular gastronomy, a sub-discipline of food science where the nose is as important as the tongue in the way we taste food. By tricking the nose with new aromas, food is said to taste completely different.

The Aromafork works by dripping a tiny drop of aroma onto a blotting paper tablet, which is placed into a slot on the back of the fork.

The manufacturers claim a single drop is enough to change the way the food tastes. The smell and the taste combine to create entirely new flavors, with 21 different aromas available.

"I would say it a neat little gadget that is fun to have around when you have dinner parties, because you want to share with your friends, that's how I would describe it. It's just a very neat concept to invent something like that, that you can have the tastes buds so geared to whatever you drop on that little fork, and that is what it enhances, no matter what kind of food it is," trial user of Aromafork Connie Rossy said.

"Our family are all pretty much foodies and my husband's an awesome cook, and so we do that on regular basis anyway. We try to guess different food smells, so this was right up up our alley," trial user of Aromafork Yona Waxman said.

Experts say the fork works by tricking the senses. People assume that taste buds are the sole feature of taste, but scent is a much more important determinant when we eat.

"There does seem to an increasing interest in food, and I think it comes from people traveling to other places, tasting new tastes. It also comes from the fact that you can get just about any food, anywhere, anytime, so people's tastes are becoming much more exotic. Molecular gastronomy is just part of that. It's exploring new things that can be done with food," sensory analyst specialist Christina Blais said.

Blais defines molecular gastronomy as the fusion of food science and culinary arts. Many new technologies and natural texturing agents are being used to deconstruct dishes and cocktails for the latest gastronomic experience.

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