Gonzalez Byass has led a unique initiative. For the first time in history, the interpretation of genetic studies (with DNA) in haute cuisine. The result has been materialized in a personalized menu and pairing. All this associated with the tastes and nutritional aspects of each diner. It is a symbiosis between science, wine and gastronomy.
The chef Mauro Colagreco, the Argentine geneticist Dr. Jorge Dotto and Gonzalez Byass have captured the results of the tests of the “DNA of taste ”in haute cuisine. In this way, both the ingredients and the wines have responded to preferences. Of taste, aroma and other indicators of health. These have been extracted from the data of the genetic tests carried out by the laboratory The Gene Company. This is a pioneer in "precision medicine."
This proposal exemplifies the commitment to quality and excellence that has characterized Gonzalez Byass. In addition, it is a sample of their innovative spirit, present in their day to day and in which the work of the CIDIMA. (Quality, Research, Development, Innovation and Environment). It is the first private research center in Spain created by this family business in 1955.
First study with DNA in the world that is applied in haute cuisine
Taste preferences vary from person to person and based on different factors. Like the environment (health, diet and cultural influences), habits, learning capacity and genes. These are responsible for the perception of the different flavors.
The human being has taste receptors in the nose and tongue. These receptors are specialized in each type of taste (sweet, salty, sour, bitter and umami). They send a signal to the brain that, together with external factors, make something like it or not.
More than 35 receptors influence the perception of taste and more than 400 in the detection of aromas. From certain 'instructions' encoded in the DNA. These allow to perceive a wide variety of flavors. So assured the The Gen Company Laboratory of Buenos Aires.
Belonging to the Green Genetics company, it is made up of a team with more than 10 years of experience in the area of genetics and biotechnology. It is led by the Dr. Jorge Dotto. He is an expert in Pathology and Gynecologic and Breast Pathology at Yale. University of Medicine and in Molecular Pathology and Genetics from Harvard Medical School. It has carried out the first genetic study in the world with applications in haute cuisine.
It consists of analyzing a panel designed by the doctor, which contains genes associated with nutritional aspects, tastes and flavors. With these, the individualized profiles of each diner are obtained. Information about your genetic predisposition to perceive tastes, including umami.
Also other indicators such as intolerances, the response to poly and mono-saturated fats. As well as the genetic risk of having deficiencies of certain vitamins, among others.
As the Dr Dotto, “The variants of the genes influence the perception of sweet or sugar-rich products. As well as the ability to detect the bitter taste. In this way, those with the highest indicator are not lovers of bitter green vegetables. They also have a tendency to eat up to 25% less of this type of food ”.
A personal and non-transferable menu and pairing based on what the DNA says
From the interpretation of these profiles, the Chef Mauro Colagreco has designed a menu for each genetic typology. It has prioritized the tastes most closely related to each one based on what their DNA. As well as values related to nutrition.
Gonzalez Byass has added an even more personal and unique touch to this experience. The pairing, unique to each diner, has been based on the preferred flavors and aromas according to the report of DNA. Always representing the oenological diversity of this family of wines.
